Cole Slaw

INGREDIENTS

2 cups shredded green cabbage

2 teaspoons lime juice

2 teaspoons honey

2 teaspoons jalapeno peppers, minced

2 teaspoons cilantro, chopped

Salt and freshly ground pepper to taste

DIRECTIONS

Combine all ingredients. Allow mixture to marinate for 30 minutes. 

INGREDIENTS

2 cups shredded green cabbage

2 teaspoons lime juice

2 teaspoons honey

2 teaspoons jalapeno peppers, minced

2 teaspoons cilantro, chopped

Salt and freshly ground pepper to taste

DIRECTIONS

Combine all ingredients. Allow mixture to marinate for 30 minutes. 

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Fish Tacos

Fish Tacos

INGREDIENTS

2 lbs. fresh salmon, mahi mahi or grouper

½ cup vegetable oil 

3 tablespoons lime juice

5 teaspoons chili powder

1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander

1 ½ teaspoons minced garlic

salt and freshly ground pepper to taste,

8-10 flour tortillas

Cheddar cheese for topping

Recipes to follow next week, optional:

Cole Slaw

Pico de Gallo

Mexican Sour Cream

DIRECTIONS

Preheat a gas grill.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic and salt and pepper. Coat fish that has been cut into slices. Grill fish on outside grill (or grill pan) on both sides, about 3 to 4 minutes.

Warm tortillas in oven on warm.

Fish Tacos

INGREDIENTS

2 lbs. fresh salmon, mahi mahi or grouper

½ cup vegetable oil 

3 tablespoons lime juice

5 teaspoons chili powder

1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander

1 ½ teaspoons minced garlic

salt and freshly ground pepper to taste,

8-10 flour tortillas

Cheddar cheese for topping

Recipes to follow next week, optional:

Cole Slaw

Pico de Gallo

Mexican Sour Cream

DIRECTIONS

Preheat a gas grill.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic and salt and pepper. Coat fish that has been cut into slices. Grill fish on outside grill (or grill pan) on both sides, about 3 to 4 minutes.

Warm tortillas in oven on warm.

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Refried Beans

INGREDIENTS

2 tablespoons olive oil

½ cup white onion, chopped

2 garllic cloves, minced

2 plum tomatoes, chopped

2 15-oz cans black beans, drained

DIRECTIONS

Heat skillet. Add onion and garlic. Sauté 3 minutes. Add tomatoes for 1 minute and then stir in beans for another 3 minutes.

Using potato masher, mash beans until half are mashed. Season with salt and pepper. 

INGREDIENTS

2 tablespoons olive oil

½ cup white onion, chopped

2 garllic cloves, minced

2 plum tomatoes, chopped

2 15-oz cans black beans, drained

DIRECTIONS

Heat skillet. Add onion and garlic. Sauté 3 minutes. Add tomatoes for 1 minute and then stir in beans for another 3 minutes.

Using potato masher, mash beans until half are mashed. Season with salt and pepper. 

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Smoked Salmon & Goat Cheese Tarts

INGREDIENTS

9 oz. puff pastry

All-purpose flour for rolling

1 egg, lightly beaten with1 tablespoon milk

1 small red onion, sliced

Capers

4 oz. goat cheese

4-8 slices smoked salmon

Pepper, to taste

DIRECTIONS

Preheat oven to 400 degrees.

Roll the puff pastry out to ¼ inch thick on a lightly floured counter and cut into 4 even size squares.

Place squares onto ungreased cookie sheet and brush each square with the egg mixture.

Divide the sliced onion evenly among the tarts and top with goat cheese

Bake in preheated oven for 20 to 25 minutes. Cool slightly. Sprinkle with capers and top with salmon. Season with pepper.

INGREDIENTS

9 oz. puff pastry

All-purpose flour for rolling

1 egg, lightly beaten with1 tablespoon milk

1 small red onion, sliced

Capers

4 oz. goat cheese

4-8 slices smoked salmon

Pepper, to taste

DIRECTIONS

Preheat oven to 400 degrees.

Roll the puff pastry out to ¼ inch thick on a lightly floured counter and cut into 4 even size squares.

Place squares onto ungreased cookie sheet and brush each square with the egg mixture.

Divide the sliced onion evenly among the tarts and top with goat cheese

Bake in preheated oven for 20 to 25 minutes. Cool slightly. Sprinkle with capers and top with salmon. Season with pepper.

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Roasted Tomatoes

INGREDIENTS

4 large vine-ripe tomatoes

1 cup Italian breadcrumbs

1/3 cup grated Parmesan cheese

½ cup minced parsley

1 garlic clove, chopped

Salt and freshly ground pepper

¼ cup olive oil

DIRECTIONS

Preheat oven to 400 degrees.

Grease a small baking dish. Halve the tomatoes and scoop out the seeds and juice. Place the tomatoes cut-side up in prepared dish.

Combine the breadcrumbs, cheese, parsley, garlic, ½ teaspoon salt and fresh pepper in a medium bowl. Mix with olive oil until crumbly.

Place generous amount of mixture on each tomato. Drizzle a little more olive oil on them. Bake tomatoes until slightly charred around the edges for 30 minutes at 400 degrees.

Serve warm or at room temperature.

INGREDIENTS

4 large vine-ripe tomatoes

1 cup Italian breadcrumbs

1/3 cup grated Parmesan cheese

½ cup minced parsley

1 garlic clove, chopped

Salt and freshly ground pepper

¼ cup olive oil

DIRECTIONS

Preheat oven to 400 degrees.

Grease a small baking dish. Halve the tomatoes and scoop out the seeds and juice. Place the tomatoes cut-side up in prepared dish.

Combine the breadcrumbs, cheese, parsley, garlic, ½ teaspoon salt and fresh pepper in a medium bowl. Mix with olive oil until crumbly.

Place generous amount of mixture on each tomato. Drizzle a little more olive oil on them. Bake tomatoes until slightly charred around the edges for 30 minutes at 400 degrees.

Serve warm or at room temperature.

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Blueberry Pancakes

INGREDIENTS

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

2 large eggs, lightly beaten

1 ¾ cup whole milk

2 tablespoons butter, melted and cooled

¼ cup butter, melted for frying

1 ½ cups fresh blueberries

Butter for serving

Warmed syrup

DIRECTIONS

In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Stir until well mixed. Make a well in center. Pour in eggs, milk and 2 tablespoons melted butter. Gradually whisk until well combined. Gently stir in blueberries. Set aside.

Preheat griddle. Brush griddle with a little of the ¼ cup melted butter. Slowly ladle ¼ cup butter onto griddle. Make 6 even pancakes. When pancakes have started to bubble about 2 minutes, use a spatula to flip. 

Cook about a minute longer. Serve with a dollop of butter and warm syrup. 

INGREDIENTS

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

2 large eggs, lightly beaten

1 ¾ cup whole milk

2 tablespoons butter, melted and cooled

¼ cup butter, melted for frying

1 ½ cups fresh blueberries

Butter for serving

Warmed syrup

DIRECTIONS

In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Stir until well mixed. Make a well in center. Pour in eggs, milk and 2 tablespoons melted butter. Gradually whisk until well combined. Gently stir in blueberries. Set aside.

Preheat griddle. Brush griddle with a little of the ¼ cup melted butter. Slowly ladle ¼ cup butter onto griddle. Make 6 even pancakes. When pancakes have started to bubble about 2 minutes, use a spatula to flip. 

Cook about a minute longer. Serve with a dollop of butter and warm syrup. 

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Asparagus and Gruyère Omelette

INGREDIENTS

5 large eggs

Sea salt and fresh ground pepper

1 tablespoon butter

1 teaspoon chives, finely chopped

3 tablespoons Gruyère cheese, shredded

10 medium asparagus tips, parboiled

DIRECTIONS

In a medium bowl, beat the eggs vigorously with a balloon whisk. Add salt and pepper.

In a 10-inch nonstick frying pan, melt 1 tablespoon butter. When the butter is melted, pour the egg mixture into pan. After 30 seconds, push the cooked eggs toward the center, keeping the eggs in an even layer. Continue to tilt the pan and move the cooked portion around the pan as necessary.

After 4 minutes, when there is no more liquid, scatter the cheese evenly over the omelet and distribute the asparagus on one half of the omelet. Lift the half without the asparagus and fold it over to create a half-circle. Cook for another 30 seconds, and then slip onto a platter.

Serve at once with fresh fruit, muffins or toasted bread or roasted tomatoes. 

INGREDIENTS

5 large eggs

Sea salt and fresh ground pepper

1 tablespoon butter

1 teaspoon chives, finely chopped

3 tablespoons Gruyère cheese, shredded

10 medium asparagus tips, parboiled

DIRECTIONS

In a medium bowl, beat the eggs vigorously with a balloon whisk. Add salt and pepper.

In a 10-inch nonstick frying pan, melt 1 tablespoon butter. When the butter is melted, pour the egg mixture into pan. After 30 seconds, push the cooked eggs toward the center, keeping the eggs in an even layer. Continue to tilt the pan and move the cooked portion around the pan as necessary.

After 4 minutes, when there is no more liquid, scatter the cheese evenly over the omelet and distribute the asparagus on one half of the omelet. Lift the half without the asparagus and fold it over to create a half-circle. Cook for another 30 seconds, and then slip onto a platter.

Serve at once with fresh fruit, muffins or toasted bread or roasted tomatoes. 

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