Spring Meal Time

If you’re looking for your next spring dinner recipe, we’ve got a few ideas right here!


PARCHMENT BAKED COD WITH TOMATOES by Karen Tedesco

INGREDIENTS:
1. 2 cups cherry tomatoes, halved (or quartered if larger than 2″-inches diameter)
2. 1 garlic clove, finely chopped
3. ½ teaspoon ground fennel seed
4. ½ teaspoon freshly ground black pepper
5. 2 tablespoons (30 ml) extra-virgin olive oil
6. Kosher salt
7. 1 small fennel bulb, stems trimmed and fronds reserved
8. 1 teaspoon fresh lemon juice
9. 1 leek, white part only, halved lengthwise and very thinly sliced
10. 1 pound (450 g) cod or other flaky white fish, cut into 4 4-ounce portions
11. 4 sprigs fresh thyme
12. 4 tablespoons (56 g) butter
13. 4 teaspoons anise-flavored liqueur such as Pernod or Ricard, optional

INSTRUCTIONS
1. Preheat oven to 450 (220 C) degrees.
2. Toss the tomatoes with the garlic, fennel seed, black pepper, 1 tablespoon olive oil and 1/2 teaspoon salt in a bowl.
3. Remove the tough outer layer from the fennel bulb. Thinly shave the fennel with a mandoline or a sharp knife and combine in another bowl with the remaining tablespoon oil, ¼ teaspoon salt, lemon juice and the leek.
4. Fold 4 pieces of parchment paper (12 x 16 inches) in half, then open them flat on a work surface. Place an equal portion tomatoes (about ¼ cup) on the sheets to one side of the fold. Place a portion of fish over the tomatoes. Sprinkle the fish with a little salt, then top with some of the fennel mixture, 1 tablespoon butter and a thyme sprig. Sprinkle 1 teaspoon of the Pernod over if using.
5. Fold the parchment to close. Starting at a corner, make overlapping pleated folds all around to form a half-moon shaped package. The packages can be prepared ahead and refrigerated up to 4 hours in advance of baking.
6. Place the packages on 2 rimmed baking sheet (2 per sheet) and bake for 10 minutes. Let them rest 10 minutes.
7. Transfer the packages to serving plates and cut open with scissors – sprinkle the fish with reserved fennel fronds and serve immediately.

For recipe click here.


GRILLED SHRIMP WITH ROASTED GARLIC CILANTRO SAUCE by Suzy Karadsheh

INGREDIENTS:
1. 1.5 lb uncooked large shrimp, peeled and deveined
2. Salt and pepper
3. Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
For Roasted garlic cilantro sauce:
1. 1 small head garlic, top trimmed off
2. 1 cup chopped fresh cilantro leaves
3. 1 lime, juice of
4. 1 tbsp dry white wine
5. 3 to 4 tablespoon extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
6. 2 tbsp chili paste like this one

INSTRUCTIONS
1. Preheat your oven to 400 degrees F.
2. Trim the top of the garlic head to expose a bit of the cloves, but keep intact. Drizzle generously with olive oil and wrap in foil. Roast garlic head in heated oven for about 10-15 minutes or until slightly tender and fragrant. When ready, remove from the oven. Let cool briefly. Peel and crush or chop the roasted garlic as finely as possible.
3. Now prepare the roasted garlic-cilantro sauce. In a small bowl, combine the roasted garlic with the remaining sauce ingredients of fresh cilantro, lime juice, white wine, extra virgin olive oil and chili sauce. Whisk together and set aside.
4. To grill shrimp. Heat an indoor griddle or cast iron skillet over high heat. Pat shrimp dry and season with salt and pepper, drizzle a little extra virgin olive oil and toss. Arrange shrimp on heated griddle or skillet and grill on both sides for a total of 4 to 5 minutes. (Avoid overcooking shrimp, when it starts to turn pink on one side, turn it over and cook on the other side.)
5. Transfer cooked shrimp to a bowl, pour the roasted garlic cilantro sauce on top. Toss to coat. Transfer to a serving platter and enjoy!

For recipe click here.


PORK CHOPS IN CREAMY WHITE WINE SAUCE by Olya

INGREDIENTS:
Pork Chops:
1. 4 boneless pork chops
2. 2 tablespoons butter
Pork Chop Dredging Mixture:
1. ¼ cup all purpose flour
2. ½ teaspoon garlic powder
3. ½ teaspoon onion powder
4. 1 teaspoon Italian seasoning
5. Salt and freshly ground pepper to taste
Creamy Herb and Wine Sauce:
1. 2 tablespoons butter
2. 2 cloves garlic minced
3. 1 tablespoon flour (or use leftover flour from pork chops dredging)
4. ½ cup dry white wine
5. ¼ lemon (juice of fresh lemon)
6. ½ cup chicken stock
7. ½ cup heavy cream
8. 1 teaspoon Italian seasoning
9. 4 sprigs fresh thyme (leaves only)

INSTRUCTIONS
1. Pork Chop Dredging Mixture: In a large bowl, whisk together flour, garlic powder, onion powder, Italian seasoning and season generously with salt and pepper.
2. Cooking Pork Chops: Dredge pork chops thoroughly in dry mixture, then heat 2 tablespoons butter in a large skillet over medium-high heat.
3. Once hot, add pork chops and sear them by cooking for 3-4 minutes per side for a total of 6-8 minutes. First side is cooked on medium high, but when cooking on the second side, reduce the heat to medium. Remove pork from heat and transfer to a plate. Cover to keep warm.
4. Creamy Garlic & Herb Sauce: Return skillet to heat, add 2 tablespoons butter and minced garlic and cook for 1-2 minutes on medium heat. Add flour to the butter mixture and blend it in with the butter.
5. Next start pouring in wine while still on medium heat – about 1 minute. Add chicken stock and heavy cream. Squeeze a little bit of lemon into the pan, add fresh thyme and Italian seasoning, season with salt and pepper (to taste) and simmer for 2-3 minutes. Taste the sauce and add more seasoning, if necessary.
6. Final Assembly: Reduce heat to low and return pork chops to pan. Depending on the thickness of your pork chops, you might just need to heat them up a bit to make sure they are done. Drizzle some of the sauce over pork chops and reheat on low for 2-3 minutes or until pork chops are done.

For recipe click here.


PEACH WHISKEY CHICKEN by Ree Drummond

INGREDIENTS:
1. 2 tablespoons butter
2. 2 tablespoons olive oil
3. 12 chicken legs or thighs, bone in, skin on
4. 1 yellow onion, diced
5. 1 1/2 cups whisky
6. 4 cups barbecue sauce
7. 1 cup peach preserves
8. 2 tablespoons Worcestershire sauce
9. 4 peaches, pitted and sliced into 8 slices each
10. Mashed potatoes, for serving
11. 3 green onions, sliced thin, for serving
12. Chopped fresh parsley, for serving

INSTRUCTIONS
1. Preheat the oven to 300 degrees F.
2. Heat the butter and olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside.
3. Add the onions to the skillet and stir and cook over medium heat until translucent, about 3 minutes. Pour in the whisky, taking care if you are cooking over an open flame. Cook for 3 minutes or so, allowing the whisky to cook and reduce.
4. Grab your favorite bottled barbecue sauce and pour it into the pan. Add the peach preserves, Worcestershire sauce and 1/2 cup water to the sauce, then whisk to combine. Add the chicken back to the pan. Then throw in the peaches.
5. Cover the skillet with a lid or aluminium foil, and then roast in the oven until the chicken is tender and falling off the bone¿ the sauce is beautiful and rich¿ and the peaches are soft (about 1 1/2 hours). That’s how you know it’s done!
6. Serve the chicken over a big mound of mashed potatoes, spooning the sauce over the whole thing. Sprinkle with green onions and parsley, then watch your loved ones gobble it up.

For recipe click here.