Ok, so this was a last minute invention but it turned out AMAZING! I got four tilapia filets, very fresh at Whole Paycheck and was going to make them my usual way, A la Veracruzana, with tomatoes and onion and olives and capers. Then I remembered I had a tub of fresh salsa verde we that needed some love. Here’s what I did:

Preheat the Broiler on High.

Ingredients:

• 4 tilapia filets (other white fish will work)
• Butter
• 1 cup of flour (I used gluten-free Pamela’s Pancake & Baking Mix because it browns nicely)
• 2 cups of fresh Salsa Verde
• 1 tbsp of olive oil
• 1 1/2 cups of grated Pepper Jack cheese (or to taste… you can use any melty cheese really)

Process:

1. Dredge the tilapia filets in flour seasoned with salt and pepper (I added a dash of garlic powder too). Shake off excess.
2. Melt a pat of butter in a non-stick pan and cook the tilapia until the flour gets nice and golden brown. It should only take a couple minutes per side. Don’t worry if the fish is a little bit undercooked, it will finish cooking in the oven. Place the four browned filets in a single layer in a rectangular Pyrex.
3. In the same non-stick pan, heat up the olive oil and saute the salsa until it changes from bright green to a little duller green color and it consumes down a bit (so it’s not too watery).
4. Pour the hot salsa on top of the filets making sure they all get covered.
5. Distribute the cheese evenly on top of the tilapia and salsa.
6. Place in the oven with the broiler on high for a couple minutes until cheese melts and bubbles (be SUPER careful because it can go from beautiful melted cheese to charred cheese in a matter of a minute).
7. Serve with a side of white rice and some salad or sliced tomatoes. Simple and delicious!

Meatloaf with a surprise in the center!

Peter likes meatloaf. I think I have finally perfected the recipe after some experimentation. This iteration is super cool because I decided to add hard-boiled eggs in the middle. It’s a bit of a 60’s throwback. LOVE it! Don’t skimp on the glaze, it’s very important to balance the flavor and provide extra moisture to the mix.

Preheat oven to 375° F

Ingredients

• 1 pound ground pork
• 1 pound lean ground beef
• 1/2 onion finely chopped
• 1 green bell pepper finely chopped
• 1 small jar of diced pimento
• 4 garlic cloves finely chopped
• 1 egg
• 1 cup of bread crumbs (the italian kind are yummy)
• 2 tbsp Worcestershire sauce
• 1/4 cup tomato puree
• 1 tbsp of paprika
• Salt & Pepper to taste
• 4-5 slices of bacon
• 3 hard boiled eggs, peeled

Glaze

• 1/2 cup of tomato puree
• 1/4 cup ketchup
• 1 tsp ground cumin
• 1 tbsp paprika
• 2 tbsp honey

Process

1. 

   Looks lovely with broccoli all around.

   Mix all the ingredients for the meatloaf in a large bowl. Use your hands, it feels awesome!  Make sure the egg is well mixed with everything else.

2. Place the bacon slices at the bottom of a loaf pan. Pack the about a third of the way with the meat. Create a grove in the middle with a spoon and place the peeled eggs. Pack the rest of the meat around and on top of the eggs.
3. Mix all the ingredients for the glaze in a bowl and set aside.
4. Line a rimmed baking sheet with aluminum foil. Flip the meatloaf out onto the baking sheet. Place in the oven and bake for 15 minutes.
5. Take out of the oven and brush with the glaze on all the sides. Place back in the oven and bake until a thermometer inserted into the middle  (not touching the bottom baking sheet) reads 160 degrees.  Let it rest for a few minutes without serving.  Slice with a sharp knife to keep the integrity of the eggs.

Cauliflower Steak

A few weeks ago, Peter and I went to a new-ish restaurant in town called Restaurant 415. We really loved the food and the service was impeccable, especially considering we had a rambunctious baby with us. They have lots of small plates at very affordable prices and some interesting entrees. Their menu is very fresh and they are friendly to people with all sorts of special food needs. I ordered the cauliflower steaks as my main dish and I have to say it was delicious. I never thought you could cook cauliflower in such a nice way to make it a main. It wasn’t heavy but the flavors were quite complex and the whole experience was very satisfying. Since then I’ve really wanted to reproduce the dish, and this is my first try. It turned out amazing!

Ingredients

• 1 large cauliflower head (Serves 2-3)
• Olive oil
• Salt & Pepper

Sauce

• Olive Oil
• 1/2 onion coarsely chopped
• 3 garlic cloves coarsely chopped
• 1 8 or 12oz  jar of roasted pimentos coarsely chopped
• 1 can of diced tomatoes (roasted are better)
• Hot pepper flakes
• Salt & Pepper

Relish

• 1 cup of black olives (pitted) finely chopped
• 1/2 cup of finely chopped cauliflower florets
• 1/2 cup roasted pimento finely chopped
• A handful of parsley finely chopped
• 1 lemon
• Olive Oil
• Salt & Pepper

Directions

1. Preheat oven to 375° F
2. Line a baking sheet with aluminum foil (I used one of those baking sheets that has a lip to contain the smaller florets).
3. Trim the leaves and the stem of the cauliflower but leave the core intact.
4. Place the cauliflower core-side-down on a cutting board and with a sharp knife cut 2/3 inch wide “steaks”. It works better if you cut starting from the center and going to the sides. You will be able to get about 4 good steaks from one head. Take the largest the florets that are left and slice them in half to make the chunks thinner.
5. Gather the smaller florets and chop them very finely to make about 1/2 cup. Set aside.
6. In a large skillet heat up some olive oil and carefully brown both sides of the “steaks”. Works better if you do one or two steaks at a time and use a large spatula to flip them so they don’t break.  They’re pretty sturdy, but be gentle after they heat through.
7. Once they are browned a bit on both sides place them in the baking sheet, salt and pepper to taste. I also did the same thing for the larger florets. Then put the baking sheet in the oven for about 15 minutes to finish roasting them. The cauliflower will turn softer and get that delicious sweet-nutty roasted taste.
8. While the cauliflower is roasting sauté chopped onion and garlic until fragrant.  Add the pimentos and sauté for a minute or two, then add the tomatoes. Simmer gently for a few minutes so the flavors will meld. Season with salt and pepper and red pepper flakes to taste.  Use an immersion blender, a food processor or a blender to puree until smooth (although you might light it a bit chunky).
9. In a separate bowl mix olives, chopped pimentos, raw cauliflower florets and parsley. Juice the lemon over it and add some olive oil, mix well and salt & pepper to taste.
10. To serve, ladle some of the sauce on a plate, place one of the steaks and some of the extra florets on it and top with some of the relish.

Notes:

*Even if your steaks fall apart during the process, they will taste AMAZING, so don’t get discouraged.

**To get nice “steaks” use a SHARP knife.

***Serve with couscous, or rice on the side. This particular presentation is served with Lundberg brand Mediterranean Rice Couscous.

I love granola and Peter needed a good gluten-free snack.  I came up with this recipe using several others as inspiration.  It’s delicious and although you can substitute many of the ingredients, my favorite mix has coconut, vanilla and pineapple in it.  It’s super easy to pick your favorite flavors and make it yours.

Ingredients

• 2 cups rolled oats (old fashioned oatmeal)
• 1 cup sliced almonds, or walnuts, or pine nuts, or sunflower seeds (or a combination)
• 1 cup shredded coconut, loosely packed
• 1/2 cup oat germ*
• 1 teaspoon of cinnamon
• 1/4 teaspoon of cardamom
• Pinch of allspice
• 3 tablespoons unsalted butter**
• 2/3 cup honey OR maple syrup
• 1/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup chopped dried pineapple
• 1/2 cup chopped dried apricots
• 1/2 cup dried raisins

Directions

1. Preheat the oven to 350 degrees F.
2. Toss the oatmeal, nuts, and coconut together on a cookie sheet (the ones with little walls) and bake for 10 to 12 minutes, stirring several times, until lightly browned.
3. Place the oat germ, the cinnamon, cardamom and allspice on a pan and carefully toast it (make sure it doesn’t burn).
4. When the oatmeal mixture is ready, transfer to a large mixing bowl and stir in the oat germ and spice mixture.
5. Reduce the oven temperature to 300 degrees F.
6. Put the butter or oil, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit and stir well.
7. Butter the cookie sheet and/or if you want put some buttered parchment paper or tinfoil in it. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture into the pan. Bake for 25 to 30 minutes, until light golden brown. Be careful not to bake it too long because the raisins will burn and taste bitter!! Cool well and brake into chunks. Serve at room temperature.  You can also break it into smaller bits and serve with milk.

NOTES:

* I just pulse it in a food processor or coffee grinder a little bit. You can use ground flaxseed or brown rice germ, even cornmeal.
** You can replace it by vegetable oil or other butter substitute
*** You can replace any dried fruit for any other, like dates, prunes, cranberries, dried cherries
**** When I make a double batch and mix 1/2 honey and 1/2 maple syrup

Makes 4 servings

This year we decided to plant a whole bed with radishes and beets. I LOVE the radishes now that they are ready. It’s a quick crop and the greens are lush and super lush. Radishes are from the cruciferous family, and they are related to broccoli and cauliflower.  Both the roots and the stems are crunchy and spicy, full of vitamin C (especially the green tops), iron, potassium and folic acid… as well as very good fiber. This soup is a great way to use radish greens, especially if they come from your garden, I just hate watching such beautiful greens go to waste.  This recipe is great for any kind of strong green though, such as kale, mustard, swiss chard, etc.  It’s also an awesome way to use lettuce that is not perky enough for a salad but still has life.

Ingredients:

• olive oil
• 3 tbsp. butter
• 3 cups of washed, chopped Radish green tops (or some other strong green)
• 2-3 medium potatoes cubed small (starchy ones are better but any will do)
• 1/2  onion minced
• 1 tbsp. mustard powder
• 4 cups of chicken broth
• A couple dashes of Worcestershire sauce (optional)
• Salt
• Pepper
• A couple teaspoons of yogurt
• Croutons

Instructions:

1. In a soup pot or deep sauce pan sauté the onions on a little bit of olive oil and 1 tbsp. of melted butter.
2. Sauté the potatoes until they are cooked through, about 10 minutes
3. Wilt and sauté the radish greens, stirring often, they will get a lot smaller in size in your pan.
4. When the greens are fully wilted, add the chicken broth. Bring to a boil.
5. Start toasting 4 slices of bread (whole wheat was stellar)
6. At this point you need to blend the soup mixture.  I used a hand-blender, but you can use a normal blender or a food processor, just be careful because hot liquid splashes when you try to blend it, so do it in batches. Blend it until it’s creamy.
7. Let the soup simmer for a few minutes to reduce a bit.
8. Add the mustard powder.  Salt and pepper to taste.  Add the Worcestershire sauce and stir. Let it simmer for a couple minutes more.
9. Take the toast and cut the crust off, OR take a cooke cutter with your favorite shape (I use a big star) and cut a star-shaped crouton.
10. When you are ready to serve, fill the bowls, add a dollop of yogurt and a crouton on top.