Mediterranean Ling Cod

2 Tbs olive oil

1/2 c shallots, sliced

4 canned anchovies

zest of one orange

orange peeled and segmented

1 28 oz can diced tomatoes, undrained

2 cups squash/zucchini, cut into 1 inch cubes

1 tea salt

1/4 tea pepper

2 lbs ling cod

3 cups cooked  rice

1. Heat olive oil in a large skillet and add shallots. Cook until soft and add anchovies. Cook until anchovies melt. Add zest, orange segments, tomatoes, squash/zucchini, salt & pepper. Cook until zucchini are soft. Add cod and cover with vegetables. Cook until cod is done, 10 minutes or so. Serve cod and vegetables on rice. 

Quinoa and Kale Salad

Ingredients:
1 C Quinoa
1 bunch kale (lacinato or curly --- I also use swiss chard or any other hearty green if I don't have kale on hand)
Handful dried cherries, currants, or cranberries given a rough chop
For Vinaigrette (I don't really measure)
shallot (minced)
red wine vinegar
Mustard
Olive Oil
Salt

Simmer in covered pot 1 cup quinoa in 1 1/4 cup water until water is absorbed (this is less than the normal 2 cups because you don't want the quinoa mushy). Fluff with fork and remove lid to let quinoa begin to cool.
Meanwhile de-stem the kale and cut it into small strips (chiffonade) and wash in a salad spinner.
Make dressing by adding mustard, shallot, vinegar, and salt to a jar and shaking until mixed. Let sit for a few minutes, taste, and if all's well then add olive oil and shake again.
Combine quinoa, kale, chopped dried fruit in bowl and toss with dressing to taste!
I serve this at room temp, but it is still great cold the next day!

Salad Nicoise

From William-Sonoma Salad
makes 6 servings

4 peeled hard-boiled eggs
1 lb small waxy potatoes such as Yukon gold, Yellow Finn or Red Rose
Salt & freshly ground pepper
1 lb slender green beans
2 c mixed young salad greens
16 anchovy fillets
5 tomatoes, thinly sliced
1 red bell pepper, seeded and cut lengthwise into narrow strips
1/2 c oil-cured black olives
1 can olive oil-packed tuna, drained
1/4 c red wine vinegar
2 Tb minced shallot
1/4 c olive oil

Quarter the hard-boiled eggs lengthwise, set aside.

Put the potatoes adn 3/4 tea salt in a large saucepan and add water to cover by 2 inches. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, until the potatoes are tender and can be pierced easily with a fork, 20-25 minutes. Drain, rince with cold running water, adn , when just cool enough to handle, peel and cut into slices about 1/4 inche thick. Set aside.

Arrange the beans in a steamer basket and place over boiling water. Cover and steam just until tender, about 3 minutes. Lift out the basket and place under cold running water to stop the cooking. Drain and set aside.

Divid the salad greens among individual plates, making a bed on each. Divide the ingredients evenly, arranging the eggs, potatoes, beans, anchovy fillets, tomatoes, bell pepper and olives on each plate, with the tuna in the center.

In a small bowl, whisk together the vinegar, shallot, 1/2 tea salt and 1/2 tea pepper. While whisking, slowly drizzle in the olive oil to make a thick dressing. Pour the dressing over the salads and serve at once.

Hummus

From West Coast Cooking by Greg Atkinson

Makes about 2 1/2 cups

2 c cooked garbanzo beans with their cooking liquid, or ttwo 14.5 oz cans garbanzo beans
1/2 c tahini
1 tea chopped garlic
1/2 c lemon juice
4 Tb olive oil
1 Tb toasted sesame oil
1 tea kosher salt
1/8 tea cayenne
1/8 tea ground cumin

1. Drain the beans and save the liquid.

2. Put the beans in a food processor with the tahini, lemon juice, and garlic. Pulse until the mixture is roughly pureed. Add 3 Tb of the olive oil and the sesame oil and run the motor until the oils are incorporated into the puree. If the paste seems to thick, add some of the reserved cooking liquid from the beans. Motor in the salt, cayenne and cumin.

3. Transfer to serving dish and drizzle remaining oil over the top.

Caponata

From West Coast Cooking by Greg Atkinson

Makes about 4 cups

6 small Japanese eggplants (ichiban)
1 Tb kosher salt
1 med onion
2 stalks celery
1/2 c olive oil
2 Tb chopped garlic
1 Tb dried oregano
1/4 c balsamic vinegar
1/4 c capers
1/2 c sliced pimento-stuffed green olives
1 c canned tomato sauce with porcini or canned tomato puree
1/2 c thinly sliced fresh basil
Ak-Mak crackers or Sesame Crackers

1. Cut the eggplants into 1-inch cubes. In a med saucepan, bring about 2 quarts of water to a rapid boil, add the salt, and cook the eggplant just until tender, about 3 minutes. Lift the eggplant out of the pan with a slotted spoon and spread it out on a baking sheet in a single layer to cool.

2. Peel and chop the onion, and dice the celery. Heat a large skillet over high heat and warm the olive oil. Immediately add the onion and celery, and cook until the onion begins to brown. Add the garlic and oregano and cook for 1 minute longer.

3. Transfer the sauteed vegetables to a large bowl and add the balsamic vinegar, capers, olives, and tomato sauce. Stir in the sliced basil. Allow the mixture to stand at room temperature for at least 10 minutes, or refrigerate fro several hours before serving. Serve with crackers.

Mediterranean Chicken Packets

From Everyday Food, April 2009

Serves 4

4 boneless, skinless chicken breast halves
salt & pepper
1 can (14.5 oz) diced tomatoes, drained
4 artichoke hearts from a can, quartered (I use TJs in oil, and eliminate oil from below)
12 Kalamata olives, pitted and halved
4 tea capers
1/2 c crumbled feta (2oz)
1/2 tea Italian seasoning
1 Tb olive oil
Rice, cooked

Preheat oven to 375. Place four 12-inch squares of parchment papter or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.

Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.

Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20-25 minutes. Serve on rice.