Monday, June 28, 2010
Today we wanted to have salmon, risotto and the farm fresh broccoli (from our farm share). We decided to make a fairly traditional risotto and combine it with the salmon and broccoli (with a few tips I found online from Jamie Oliver). It was delicious! Our creation was a success with the whole family. We would cut the recipe in half next time. It made a lot more than we expected.
Salmon Risotto
Serves 12-15
16 ounces salmon, skinned and cubed
4 cups chicken stock
2 tablespoon oil
2 tablespoon butter
2 large onions, finely chopped
16 oz. (4c) risotto rice or arborio rice
broccoli - stalk, leaves and florets finely chopped
1/2 c white wine
lemon juice
2 tablespoon parmesan cheese, grated
Heat the stock in a pan and simmer gently. In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft. Add the rice and stir for 2 minutes or until the rice is transparent. Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency. Separately steam or broil salmon until it's nearly finished. Add the broccoli and let cook for a few minutes. Add the salmon, lemon juice and Parmesan. Season well and serve.
Tuesday, June 29, 2010
Friday, June 25, 2010
Burgers & Sweet Potato/Turnip Fries
Tuesday, June 22, 2010
The perfect grilling weather means it's a perfect day for burgers! We had friends over and enjoyed the burgers with our veggie fries, a watermelon & blueberry salad and some other pasta/potato salads provided by our friends. It was a fantastic summer meal!
Allen's Best Burgers
1 lb lean burger
He puts a little of each of the following in our Magic Bullet: olive oil, dash of worchestershire sauce, oregano, basil, rosemary, salt & pepper, Lawry's salt (and a special new ingredient - a quarter of an onion, finely diced in our Magic Bullet). Mixed it with the burger and made patties.
* Recipe from my husband :)
Sweet Potato Fries Recipe
3 large sweet potatoes
Extra virgin olive oil, to coat
1 tsp. salt
½ tsp. cinnamon (may substitute nutmeg)
½ tsp. garlic powder
Preheat oven to 450 degrees Farenheit. Wash and scrub sweet potatoes well; peel off any blemishes. Cut the sweet potatoes “cactus-style” (wedges) and place on a cookie sheet with edges, or a shallow bowl. Drizzle or brush with olive oil. Sprinkle with cinnamon and garlic powder, tossing to coat. Transfer to baking sheet and bake in a single layer for 10 minutes. Flip fries over and bake an additional 10 minutes. Allow to cool and serve with Chipotle Mayonnaise.
* Recipe from vegetariancuisine.suite101.com by Jill Harris
Turnip Fries Recipe
a few small turnips (~We had hakuri and early turnips, but they were still tasty little treats!)
Extra virgin olive oil (1-2 Tbsp.)
½-1 tsp. chili powder
1 tsp. salt
Preheat the oven to 450 degrees Farenheit. Wash the turnip and peel well to remove the waxy coating (No waxy coating on ours fresh off the farm). Carefully, slice turnip into French fry-shaped sticks. Turnips are difficult to slice – be watchful of your fingers Place sliced turnips into a medium bowl or onto an oiled cookie sheet. Drizzle or brush with olive oil. Sprinkle with chili powder and salt, tossing well to coat. Transfer to baking sheet, if required, and bake in a single layer for 12-15 minutes. Flip fries and bake an additional 12-15 minutes. Serve as-is or sprinkled with lime juice.
* Recipe from vegetariancuisine.suite101.com by Jill Harris
The perfect grilling weather means it's a perfect day for burgers! We had friends over and enjoyed the burgers with our veggie fries, a watermelon & blueberry salad and some other pasta/potato salads provided by our friends. It was a fantastic summer meal!
Allen's Best Burgers
1 lb lean burger
He puts a little of each of the following in our Magic Bullet: olive oil, dash of worchestershire sauce, oregano, basil, rosemary, salt & pepper, Lawry's salt (and a special new ingredient - a quarter of an onion, finely diced in our Magic Bullet). Mixed it with the burger and made patties.
* Recipe from my husband :)
Sweet Potato Fries Recipe
3 large sweet potatoes
Extra virgin olive oil, to coat
1 tsp. salt
½ tsp. cinnamon (may substitute nutmeg)
½ tsp. garlic powder
Preheat oven to 450 degrees Farenheit. Wash and scrub sweet potatoes well; peel off any blemishes. Cut the sweet potatoes “cactus-style” (wedges) and place on a cookie sheet with edges, or a shallow bowl. Drizzle or brush with olive oil. Sprinkle with cinnamon and garlic powder, tossing to coat. Transfer to baking sheet and bake in a single layer for 10 minutes. Flip fries over and bake an additional 10 minutes. Allow to cool and serve with Chipotle Mayonnaise.
* Recipe from vegetariancuisine.suite101.com by Jill Harris
Turnip Fries Recipe
a few small turnips (~We had hakuri and early turnips, but they were still tasty little treats!)
Extra virgin olive oil (1-2 Tbsp.)
½-1 tsp. chili powder
1 tsp. salt
Preheat the oven to 450 degrees Farenheit. Wash the turnip and peel well to remove the waxy coating (No waxy coating on ours fresh off the farm). Carefully, slice turnip into French fry-shaped sticks. Turnips are difficult to slice – be watchful of your fingers Place sliced turnips into a medium bowl or onto an oiled cookie sheet. Drizzle or brush with olive oil. Sprinkle with chili powder and salt, tossing well to coat. Transfer to baking sheet, if required, and bake in a single layer for 12-15 minutes. Flip fries and bake an additional 12-15 minutes. Serve as-is or sprinkled with lime juice.
* Recipe from vegetariancuisine.suite101.com by Jill Harris
Pasta with Greens and Spicy Grilled Salmon
Saturday, June 19, 2010
This dishes were both very good on their own, but shouldn't have been paired together. The salmon was very interesting. We really enjoyed the salsa - it was even great to clean off our plates with some corn chips - our toddler thought that was the best part! We had turnip and radish greens from our farm share, so we used that in the pasta. We feared that our son wouldn't eat the cooked greens (although he's recently been trying salads!) so we pureed the greens once cooked. The flavors were delicious.
Pasta With Greens
1 bunch cooking greens (kale, lacianto kale, collard greens, turnip greens, chard)
1 Tbsp. salt plus more to taste
1 lb. spaghetti or linguini
2 filets anchovies (optional)
4 cloves garlic
2 Tbsp. olive oil
1/4 to 1/2 tsp. red pepper flakes (optional)
3/4 cups freshly shredded grating cheese such as parmesan, asiago, or aged pecorino
Bring a large pot of water to a boil. Meanwhile, trim and wash greens, leaving the leaves whole. Add 1 Tbsp. salt to boiling water. Add greens and blanch until wilted, from 30 seconds for chard to 2 minutes for lacianto kale, use tongs or a slotted spoon to remove the leaves to a colander and rinse them under cool water. Boil pasta until tender to the bite. Drain, reserved 1/2 cup of the cooking liquid, and set aside. Meanwhile, chop anchovies, if using, garlic, and cooked greens. Once pasta is drained, return pot to medium high heat. Add oil, garlic, pepper flakes, if using, and anchovies, if using. Cook, stirring, until garlic turns just the tiniest bit golden. Add chopped greens and stir to combine. Add reserved liquid and bring to a boil. Add pasta, stir to combine, and bring to a boil. Take off heat. Stir in half of the shredded cheese. Taste and add salt to taste, if you like. Divide between plates or pasta bowls, garnish with remaining shredded cheese, and serve.
* Recipe from
Spicy Grilled Salmon
2 mangoes, peeled, pitted and cut into chunks
1 red onion, chopped
6 red radishes, chopped, plus 1 sliced for garnish
2 limes, peeled and cut into segments
1 handful fresh cilantro leaves
2 tablespoons extra-virgin olive oil
1 teaspoon Southwest Spice Mix, recipe follows
1 (2 to 3 pound) salmon fillet
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside. Heat the grill to medium high.Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes. To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.
Southwest Spice Mix:
2 ancho chiles, stemmed and seeded
2 tablespoons whole cumin
2 tablespoons whole coriander
1 cinnamon stick
1 tablespoon sweet paprika
Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder.
* Recipe from FoodNetwork.com by Tyler Florence
~I used 1 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp ground coriander, 1 Tbsp ground cinnamon, and 1/2 Tbsp paprika and it was delicious! We're going to try this as a rub on grilled chicken sometime soon.
This dishes were both very good on their own, but shouldn't have been paired together. The salmon was very interesting. We really enjoyed the salsa - it was even great to clean off our plates with some corn chips - our toddler thought that was the best part! We had turnip and radish greens from our farm share, so we used that in the pasta. We feared that our son wouldn't eat the cooked greens (although he's recently been trying salads!) so we pureed the greens once cooked. The flavors were delicious.
Pasta With Greens
1 bunch cooking greens (kale, lacianto kale, collard greens, turnip greens, chard)
1 Tbsp. salt plus more to taste
1 lb. spaghetti or linguini
2 filets anchovies (optional)
4 cloves garlic
2 Tbsp. olive oil
1/4 to 1/2 tsp. red pepper flakes (optional)
3/4 cups freshly shredded grating cheese such as parmesan, asiago, or aged pecorino
Bring a large pot of water to a boil. Meanwhile, trim and wash greens, leaving the leaves whole. Add 1 Tbsp. salt to boiling water. Add greens and blanch until wilted, from 30 seconds for chard to 2 minutes for lacianto kale, use tongs or a slotted spoon to remove the leaves to a colander and rinse them under cool water. Boil pasta until tender to the bite. Drain, reserved 1/2 cup of the cooking liquid, and set aside. Meanwhile, chop anchovies, if using, garlic, and cooked greens. Once pasta is drained, return pot to medium high heat. Add oil, garlic, pepper flakes, if using, and anchovies, if using. Cook, stirring, until garlic turns just the tiniest bit golden. Add chopped greens and stir to combine. Add reserved liquid and bring to a boil. Add pasta, stir to combine, and bring to a boil. Take off heat. Stir in half of the shredded cheese. Taste and add salt to taste, if you like. Divide between plates or pasta bowls, garnish with remaining shredded cheese, and serve.
* Recipe from
Spicy Grilled Salmon
2 mangoes, peeled, pitted and cut into chunks
1 red onion, chopped
6 red radishes, chopped, plus 1 sliced for garnish
2 limes, peeled and cut into segments
1 handful fresh cilantro leaves
2 tablespoons extra-virgin olive oil
1 teaspoon Southwest Spice Mix, recipe follows
1 (2 to 3 pound) salmon fillet
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside. Heat the grill to medium high.Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes. To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.
Southwest Spice Mix:
2 ancho chiles, stemmed and seeded
2 tablespoons whole cumin
2 tablespoons whole coriander
1 cinnamon stick
1 tablespoon sweet paprika
Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder.
* Recipe from FoodNetwork.com by Tyler Florence
~I used 1 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp ground coriander, 1 Tbsp ground cinnamon, and 1/2 Tbsp paprika and it was delicious! We're going to try this as a rub on grilled chicken sometime soon.
Homemade Grilled Pizza
Tuesday, June 15, 2010 & Thursday, June 17, 2010
We decided to make pizza to use some extra things we had in the fridge. Then loved it so much that we did it again on Thursday!
Pizza #1
Whole Wheat Crust from Trader Joe's (yummy and cheap!)
goat cheese
ricotta
jar tomato sauce
fresh oregano + other spices
apple chicken sausage, cooked (recommend an unsweetened version, go with just plain chicken sausage)
Pizza #2
Whole Wheat Crust from Trader Joe's
Fontina
mushrooms
jar tomato sauce
fresh oregano + other spices
We grilled the crust for 5 minutes, flipped it, added toppings and grilled for about another 5 minutes (or until cheese was to our liking).
We decided to make pizza to use some extra things we had in the fridge. Then loved it so much that we did it again on Thursday!
Pizza #1
Whole Wheat Crust from Trader Joe's (yummy and cheap!)
goat cheese
ricotta
jar tomato sauce
fresh oregano + other spices
apple chicken sausage, cooked (recommend an unsweetened version, go with just plain chicken sausage)
Pizza #2
Whole Wheat Crust from Trader Joe's
Fontina
mushrooms
jar tomato sauce
fresh oregano + other spices
We grilled the crust for 5 minutes, flipped it, added toppings and grilled for about another 5 minutes (or until cheese was to our liking).
Sunday, June 13, 2010
Turnip Greens & Mushroom Ravioli
Sunday, June 13, 2010
It is so much fun to explore new recipes and try new vegetables through our farm share. Pasta Prima All-Natural Ravioli Wild Mushroom and Thyme had caught my eye at the grocery store. Anything mushroom usually does. So we needed to find a use for some of our farm-fresh veggies to complement the ravioli. Well, the flavors didn't really work well together, but both the ravioli and the greens were delicious.
Leon O'Neal's Turnip Greens
1 large bunch turnip/radish greens
1 small turnip, peeled and diced
Dash of maple syrup
6 slices bacon, diced
1 onion, diced
1 tablespoon lemon and garlic seasoning
Pepper to taste
Salt to taste
Wash the greens in several changes of water in the sink until no more grit is seen. Chop the greens coarsely. Bring a large pot of water to boil and add the greens, the turnip, and the sugar. Cook for 12 to 15 minutes, or until tender. Drain. In a large skillet, sauté the bacon until it gives up its grease. Add the onion and cook 7 minutes until the onion is soft. Toss the greens with the bacon and onion. Add the lemon pepper and salt. Optional: serve with Louisiana hot-pepper sauce.
* Recipe from Epicurious.com by Robb Walsh
It is so much fun to explore new recipes and try new vegetables through our farm share. Pasta Prima All-Natural Ravioli Wild Mushroom and Thyme had caught my eye at the grocery store. Anything mushroom usually does. So we needed to find a use for some of our farm-fresh veggies to complement the ravioli. Well, the flavors didn't really work well together, but both the ravioli and the greens were delicious.
Leon O'Neal's Turnip Greens
1 large bunch turnip/radish greens
1 small turnip, peeled and diced
Dash of maple syrup
6 slices bacon, diced
1 onion, diced
1 tablespoon lemon and garlic seasoning
Pepper to taste
Salt to taste
Wash the greens in several changes of water in the sink until no more grit is seen. Chop the greens coarsely. Bring a large pot of water to boil and add the greens, the turnip, and the sugar. Cook for 12 to 15 minutes, or until tender. Drain. In a large skillet, sauté the bacon until it gives up its grease. Add the onion and cook 7 minutes until the onion is soft. Toss the greens with the bacon and onion. Add the lemon pepper and salt. Optional: serve with Louisiana hot-pepper sauce.
* Recipe from Epicurious.com by Robb Walsh
Tortellini al brodo
Saturday, June 12, 2010
This is a traditional Italian Christmas dish that we enjoyed with friends there a few years back. I had always thought of making it. I used a few recipes that I found and took a little from all of them. Of course, this dish is best made from scratch, but it's not easy...
Tortellini al brodo
4 cups chicken stock
1.5 cups tortellini
2 teaspoons Parmiggiano Reggiano, freshly grated
2 teaspoons lemon juice
few dashes of parsley
Salt and pepper to taste (I also used a bit of Sale Roma (a favorite we got in Italy) and French Four spice (from Penzey's Spices)
Heat stock to a boil and cook the tortellini. Add lemon juice, salt, pepper, parsley and other spices. Ladle into bowls, grate cheese on top. Serve immediately.
This is a traditional Italian Christmas dish that we enjoyed with friends there a few years back. I had always thought of making it. I used a few recipes that I found and took a little from all of them. Of course, this dish is best made from scratch, but it's not easy...
Tortellini al brodo
4 cups chicken stock
1.5 cups tortellini
2 teaspoons Parmiggiano Reggiano, freshly grated
2 teaspoons lemon juice
few dashes of parsley
Salt and pepper to taste (I also used a bit of Sale Roma (a favorite we got in Italy) and French Four spice (from Penzey's Spices)
Heat stock to a boil and cook the tortellini. Add lemon juice, salt, pepper, parsley and other spices. Ladle into bowls, grate cheese on top. Serve immediately.
Orecchiette coi Broccoletti & Sauteed Fish with Radishes and Leeks
Friday, June 11, 2010
We were on vacation for a couple weeks and then spent time cleaning out the fridge/freezer to make way for our upcoming Community Supported Agriculture deliveries (a variety of fresh vegetables and herbs delivered weekly and fresh off a local farm).
This is our first year having a share from a farm. We received our first delivery yesterday. Our radishes and leeks were from our CSA and that dish was one of our favorite fish creations that we have ever had. We also had a delicious salad with nasturtiums - edible flowers!
Yesterday we also went strawberry picking and came home with 6 quarts (picked 7, but we ate that before we left!). We have saved some for eating at home and today made the rest into Strawberry Jam. It took some time to find a highly rated recipe that didn't have more sugar than strawberries. We haven't tested it yet and I'm not sure that it gelled, but it looked and tasted good before freezing.
Strawberry Jam
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
~ Water bath is about 10-15 minutes in boiling water for those that don't know.
~ To test for jelling Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!
* Recipe from allrecipes.com.
Orechiette coi Broccoletti
1 pound broccoli florets
1/2 cup salted ricotta, grated (we don't use fresh and think it's almost as yummy).
2 cloves of garlic, minced
A small bunch parsley, minced
1/2 cup grated cheese, either all Parmigiano or half Parmigiano and half Pecorino Romano
1/4 cup olive oil
Pepper to taste (salt should not be necessary)
1 pound orecchiette or other short firm-walled pasta, e.g. farfalle (butterflies or bow ties)
Set a pot of salted water to boil. Meanwhile, wash the broccoli florets and break them up into fairly small pieces. When the water comes to a boil, throw in the pasta, stir it, and add the broccoli. While the pasta and broccoli cook, mince the parsley and the garlic, and sauté them gently in the oil, in a large skillet. Do not let the garlic brown. When the pasta is still a minute or so shy of being done, drain it and transfer the pasta-broccoli mixture to the skillet (it should still be a little moist, so don't shake all the water out of it while it's in the colander). Stir in the ricotta, season the pasta with pepper to taste, and continue cooking over high heat until the pasta's done, stirring vigorously. Transfer the pasta to a serving dish, dust it with the grated Parmigiano, and serve.
* Recipe from Kyle Phillips, About.com
Sauteed Trout with Radishes and Leeks
4 Tbsp butter
1/4 c minced shallots
2 leeks, cleaned and thinly sliced
2 bunches radishes, cleaned and sliced
2 Tbsp olive or vegetable oil
4 lake trout fillets (we had cod in the freezer, so we used that)
floru seasoned with salt and pepper
chopped fresh chives
Heat butter in skillet over medium flame; add shallots and leeks and cook, stirring occasionally, until tender. Raise heat, add radishes, and cook quickly until barely tender; set aside. Heat oil in a large skillet over medium-high flame. Dredge fish fillets in flour, shake off excess flour, and place in hot pan. Cook about 3 minutes per side. Remove to a serving dish or individual plates and top with radish mixture. Sprinkle with chives and serve immediately. Makes 4 servings.
*Recipe from From Asparagus To Zucchini - Leah Caplan, The Washington Hotel
We were on vacation for a couple weeks and then spent time cleaning out the fridge/freezer to make way for our upcoming Community Supported Agriculture deliveries (a variety of fresh vegetables and herbs delivered weekly and fresh off a local farm).
This is our first year having a share from a farm. We received our first delivery yesterday. Our radishes and leeks were from our CSA and that dish was one of our favorite fish creations that we have ever had. We also had a delicious salad with nasturtiums - edible flowers!
Yesterday we also went strawberry picking and came home with 6 quarts (picked 7, but we ate that before we left!). We have saved some for eating at home and today made the rest into Strawberry Jam. It took some time to find a highly rated recipe that didn't have more sugar than strawberries. We haven't tested it yet and I'm not sure that it gelled, but it looked and tasted good before freezing.
Strawberry Jam
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
~ Water bath is about 10-15 minutes in boiling water for those that don't know.
~ To test for jelling Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!
* Recipe from allrecipes.com.
Orechiette coi Broccoletti
1 pound broccoli florets
1/2 cup salted ricotta, grated (we don't use fresh and think it's almost as yummy).
2 cloves of garlic, minced
A small bunch parsley, minced
1/2 cup grated cheese, either all Parmigiano or half Parmigiano and half Pecorino Romano
1/4 cup olive oil
Pepper to taste (salt should not be necessary)
1 pound orecchiette or other short firm-walled pasta, e.g. farfalle (butterflies or bow ties)
Set a pot of salted water to boil. Meanwhile, wash the broccoli florets and break them up into fairly small pieces. When the water comes to a boil, throw in the pasta, stir it, and add the broccoli. While the pasta and broccoli cook, mince the parsley and the garlic, and sauté them gently in the oil, in a large skillet. Do not let the garlic brown. When the pasta is still a minute or so shy of being done, drain it and transfer the pasta-broccoli mixture to the skillet (it should still be a little moist, so don't shake all the water out of it while it's in the colander). Stir in the ricotta, season the pasta with pepper to taste, and continue cooking over high heat until the pasta's done, stirring vigorously. Transfer the pasta to a serving dish, dust it with the grated Parmigiano, and serve.
* Recipe from Kyle Phillips, About.com
Sauteed Trout with Radishes and Leeks
4 Tbsp butter
1/4 c minced shallots
2 leeks, cleaned and thinly sliced
2 bunches radishes, cleaned and sliced
2 Tbsp olive or vegetable oil
4 lake trout fillets (we had cod in the freezer, so we used that)
floru seasoned with salt and pepper
chopped fresh chives
Heat butter in skillet over medium flame; add shallots and leeks and cook, stirring occasionally, until tender. Raise heat, add radishes, and cook quickly until barely tender; set aside. Heat oil in a large skillet over medium-high flame. Dredge fish fillets in flour, shake off excess flour, and place in hot pan. Cook about 3 minutes per side. Remove to a serving dish or individual plates and top with radish mixture. Sprinkle with chives and serve immediately. Makes 4 servings.
*Recipe from From Asparagus To Zucchini - Leah Caplan, The Washington Hotel
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