Squash with Bacon

Marlys Waldo original

Bacon
Shallots, chopped
Yellow squash, especially patty pan, cut into 1 inch pieces
Cherry/Grape tomatos

1. Put bacon in a medium pan and cook until done to your liking
2. Put bacon on a plate lined with a paper towel and pour out bacon grease into a container
3. Put shallots in the pan and cook until soft
4. Add sqash and cook until nearly done
5. Add tomatoes and cook until soft
6. Add bacon, chopped

Grilled potatoes

From allrecipes.com

2 russet potatoes, scrubbed

2 Tbs olive oil

salt & pepper

Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power. 

Preheat a grill for medium heat.

Brush the potato tops with olive oil and season with salt and pepper to taste.

Cook on prepared grill for 15-20 minutes, turning once. 

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. 

Kale & Carrot Salad with Candied Walnuts

Adapted from a recipe in Every Day with Rachael Ray July/August 2013

1/4 c olive oil
6 Tb white wine vinegar
2 tsp honey
1 tsp dijon mustard
10 cups stemmed and torn kale
1 carrot, shredded
1 c store-bought candied walnuts (or make your own!)

In a large bowl, whisk oil, vinegar, honey and mustard. Add kale and carrot, toss and season. Let stand 10 minutes, toss again, then sprinkle with nuts.

Fish Tacos with Chipotle Lime Sauce

From www.loveandoliveoil.com

ingredients:

1 pounds flaky white fish, such as halibut, tilapia, sole, or snapper (we used Amberjack)
4 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 tablespoons soy sauce

For Lime Sauce:
2 tablespoons mayonnaise
1/2 cup low-fat yogurt
2 tablespoons fresh lime juice
1 chipotle chile in adobo sauce, finely chopped
1 garlic clove, finely chopped or pressed
Salt

For Mango Salsa:
1 bell pepper (red, yellow, and/or orange), deseeded and chopped into 1/4-inch squares
1/2 small red onion, finely chopped
1 jalapeno pepper, de-seeded and diced
2 just-ripe mangoes, peeled and chopped into 1/2-inch square chunks
1 handful cilantro, washed, dried, de-stemmed, and chopped
2 cloves garlic, minced
Juice of 1 lime
Salt to taste

To assemble:
10 to 12 corn tortillas, warmed
3 cups shredded cabbage

directions:

Combine the fresh lime juice with the vegetable oil and soy sauce in a rectangular baking dish (not metal). Add the fish, turn to coat, and set aside to marinate for at least 15 minutes.

For lime sauce, in a small bowl, combine the mayonnaise, yogurt, lime juice, chipotle, and garlic. Season to taste with salt.

For salsa, toss together peppers, onion, mango, cilantro, garlic, and lime juice in a bowl; season to taste with salt.

Remove fish from the marinade and grill or saute over medium-heat until cooked through and browned. Let cool slightly then flake into bite-size chunks.

To assemble, place a bit of fish on a warm tortilla, drizzle with the chipotle-lime sauce, and top with cabbage and mango salsa.

Butter Bean Salad

By Me.

2 cups canned butter beans
2 Tb fresh oregano
1/2 cup chopped walnuts
2 Tb chopped fresh chives
1 shallot, minced
1/4 tea salt
1 tea Dijon
juice of 1/2 a lemon
1 Tb red wine vinegar
1 clove garlic, crushed
1/2 cup olive oil

Make vinegarette:

Mix together shallot, salt, dijon, lemon juice, and vinegar. Add garlic clove, to be removed later. Let sit 20 minutes, remove garlic, add olive oil, set aside.

Make beans:

Warm beans on stovetop in olive oil. Remove from heat, add oregano, walnuts and chives and mix. Add vinegarette to taste. Enjoy cold or warmed.

Oven Fried Potatoes

From Foodnetwork.com

Ingredients

• 3 medium russet potatoes, about 1 1/2 pounds, scrubbed and dried
• 3 tablespoons extra-virgin olive oil or a neutral tasting oil
• 2 teaspoons kosher salt
• Pinch cayenne, optional

Directions

Preheat the oven to 450 degrees F.

Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.

Transfer potatoes to a serving dish and serve immediately.