Thursday, March 8, 2012

Fresh Fruit Ice

Kiwi. Kiwi. Kiwi.
Tangy and sweet, a refreshing coolness bursts from the fresh fruit flavor in this simple sorbet.

Mix lemon and orange juice with sugar and your fruit of choice and puree into a blender. Then freeze according to your ice cream maker's directions.

That's all there is to it. The result is pure deliciousness, and would make a great light dessert after a heavy meal or a palette cleanser between courses.

Warm Salmon Salad

There's a load of butter and sugar in the Fiddlehead cookbook, but you won't find any of that here. The Warm Salmon Salad recipe is so healthy, you can feel the years being added with every bite! It's loaded with tomatoes, carrots, red onion, radishes, and mushrooms. You can also add cucumber and beets. But it's not just rabbit food. Topped with a salmon filet, it's got plenty of omega-3's.

Marinate the salmon in a combination of olive oil, fresh lemon juice, red wine vinegar, and spices. Save some of the marinade for dressing the salad later.

Chop the veggies.

Saute the mushrooms. Then toss in the remaining marinade/dressing.

Toss the salad greens with the mushrooms and arrange the garnishes on each salad. Broil the salmon, and place the filets on each plate.


Halibut Adriatica and Sherried Beans & Rice

My friend once remarked how glacial folds and crevasses look surprisingly like the flaky flesh of a halibut filet. Take a look the next time you're staring either in the face...

The flavors of the Adriatic shine in this fish entrée: fish topped with pasta filling. The author explains the recipe was created as an inventive use for leftover cannelloni filling. Cover fish with ricotta cheese-spinach mixture and sprinkle with bread crumbs, then bake until the fish is flaky. (The Fiddlehead recipe is actually for Salmon Adriatica, but I had white bottom-feeder in the freezer, so I used it.)

Sherried Black Beans and Rice

Spicy Cajun flavor mixed with refreshing cilantro, lime juice and a touch of miso makes these beans better than average. We soaked them in extra lime juice and piled them with extra cilantro, yogurt, and avocado. They complimented the halibut adriatica well.

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