1. SPRING SALAD WITH SAUTEED PEAS AND SCALLIONS
1 tablespoon extra-virgin olive oil
1 garlic clove, peeled and minced
1 cup peas, fresh or frozen
6 scallions, sliced
1/4 cup dried golden raisins
1 bag spring greens
6 radishes, thinly sliced
1 avocado, halved, pitted, peeled and sliced
Juice of half a lemon
1/4 cup extra-virgin olive oil
1 teaspoon honey
Salt and freshly cracked pepper
Heat olive oil in a medium skillet on medium-high heat. Add garlic clove and saute 30 seconds. Stir in peas, scallions and golden raisins and saute 1-2 minutes until scallions are wilted. Turn off heat and set aside to let cool for 10 minutes.
Place greens in a big salad bowl and top with peas, radish, avocado and feta.
In a small bowl, whisk together lemon juice, olive oil and honey. Season with salt and black pepper and drizzle over salad. Toss to combine.
2. PAN FRIED COD IN A CITRUS AND BASIL BUTTER SAUCE
1-1 1/2 pounds white cod filets
1/2 cup olive oil divided
2 tablespoons unsalted butter
1 teaspoon light brown sugar
Salt and black pepper
Lay the cod filets in a shallow pan or baking dish.
Zest 1 orange and 1 lemon and add zest to the fish.
Squeeze the juice from the orange and lemon you just zested and add to 1/4 cup of the olive oil.
Whisk together and pour over the fish. Cover and let marinate for at least 30 minutes.
Preheat the oven to 250 degrees F.
In a large oven safe saute pan heat the remaining 1/4 cup olive oil until hot.
Carefully shake the excess marinade from the fish, saving it, and drop the fish into the pan.
Cook over a medium heat for about 4 minutes and then flip and repeat on the other side.
Season the fish with some salt and black pepper.
Place the fish into the oven to keep warm while you make the sauce.
In another smaller pan, melt the butter and add the sugar and remaining leftover marinade from the fish.
Add the juice of the remaining two oranges to the pan.
Bring to a boil whisking regularly until the sauce has thickened slightly and reduced.
Add about 1/4 cup of finely shredded basil leaves to the sauce.
Taste and adjust the seasoning if necessary.
Bring the fish from the oven and pour the thickened sauce over it.
Add more basil if desired and serve over rice or quinoa.
3. SPRING VEGETABLE AND GOAT CHEESE SPAGHETTI
2 c. whole milk
1 tbsp. extra virgin olive oil
12 oz. spaghetti or thin linguine
1 lb. asparagus, trimmed and sliced on an angle
1/4 c. frozen peas
4 oz. soft goat cheese, crumbled
3 tbsp. capers, drained
Snipped chives, for garnish
In deep 12-inch skillet, combine milk, oil, pasta, 2 1/2 cups water, 1/2 teaspoon salt and 1 teaspoon pepper. Heat to boiling on high, separating pasta with tongs occasionally.
Add asparagus and peas. Reduce heat to maintain simmer; cook 10 minutes or until pasta is almost al dente and most of liquid has been absorbed, stirring occasionally. Remove from heat. Stir in goat cheese, capers and 1/4 teaspoon salt until cheese has melted. Garnish with chives.
4. SHRIMP AND AVOCADO SALAD WITH MISO DRESSING
for the salad:
1 teaspoon minced garlic
1/2 pound raw shrimp, tails removed
1/2 tablespoon butter
1/2 teaspoon chili powder
1/4 teaspoon cayenne
1 1/2 cups sliced avocados (2 small)
4 cups chopped spinach or baby kale
fresh chopped cilantro for topping
peanuts for topping
for the dressing:
1 1-inch piece of fresh peeled ginger
3 tablespoons oil
3 tablespoons lime juice (more to taste)
2 tablespoons agave nectar
1 1/2 tablespoons white miso
1/2 teaspoon minced garlic
1/4 teaspoon salt
Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon. Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.