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.

Red Apple Baked Squash

From the Red Apple grocery store produce department

Preheat oven 350. Cut an acorn squash in half and clean out the seeds. Put raw cranberries in holes of squash. Place squash on baking sheet and add 2 Tbs brown sugar and 1 Tb butter (or vegan butter) to the top of each cranberry pile. Put in oven and bake until squash is soft (approx. 1 hour).

Coleslaw

From blog.julesglutenfree.com - modified

1 lb. shredded green and red cabbage & carrots (precut bag okay)
1/2 cup GF mayo (dairy or non-dairy)
4 Tbs apple cider vinegar
2 Tbs milk (dairy or soy)
1/2 Tb celery seed
1 1/2 Tbs sugar (to taste)

Mix the first 5 ingredients together. Add sugar in small amounts until it tastes as you like it.

Lentil Soup

Marlys Waldo and Clarissa Helton original recipe

leftover ham bone with some leftover meat attached
1/2 large onion, whole
1 large carrot, peeled and left whole
2 Tb vegetable oil
1 large onion, chopped
3 large carrots, peeled, halved lengthwise, and cut into 1/4 inch half moons
5 garlic cloves, minced
2 Tb tomato paste
1 1/2 cups RED lentils, picked over and rinsed
1/2 tea dried thyme
1 Tb red-wine vinegar
Coarse salt and freshly ground pepper
Grated parmesan, optional

1. Put ham bone in 5 QT soup pot, cover with water (approx. 6 cups). Add one large carrot whole or cut in two and 1/2 an onion, whole, to the pot. Bring to a boil then reduce heat and simmer until the meat falls off the bone (approx. 1 hour). Remove and discard carrot and onion, pull the ham off the bone and discard bone.

2. In another stock pot, add 2 Tb oil and saute onion and carrots. cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and cook 1 minutes. 

3. Add red lentils, thyme, and 5 1/2 cups of ham-bone broth. Bring to a boil, reduce to a simmer. Cover, cook until lentils are tender, 30-45 minutes. Add reserved ham pieces to the pot and turn off heat. 

4. Stir in vinegar, 1 1/2 tea salt or to taste and 1/4 tea pepper. Top with a couple pinches of parmesan, if desired. Serve at once. 

Fuyu Fruit Salad

From Edible Seattle November/December 2012
by Beth Maxey

Serves 4

5 Fuyu persimmons, peeled, cored, and cut into 1/2" cubes
2 Comice pears, unpeeled, cored, and cut into 1/2" cubes
Seeds from one pomegranate
Juice from 1 small lemon (about 2 Tbs)
2 tea honey
2 tea fruity olive oil
1/8 tea salt

Combine the cubed persimmon, pears and pomegranate seeds in a bowl. Squeeze the lemon over the fruit and drizzle with honey and olive oil. Season with salt and toss gently. Serve immediately.