Rainbow Swiss chard is such a beautiful vegetable that adds a delightful splash of color to your plate. I love this slightly sweet and mildly bitter leafy green, which tastes similar to beet greens and spinach. I have combined this with my favorite grilled fish for a meal that takes less than 30 minutes to make. Pair this with your favorite white wine for a romantic dinner.
Cauliflower rice is a brilliant idea for gluten-free rice, and I love how it is now available in the freezer section of most grocery stores. It’s also really easy to make with farm-fresh cauliflower, and I have included directions in the note below.
Ingredients: 1 tablespoon olive oil 1 bunch rainbow Swiss chard, ribs removed and chopped, leaves roughly chopped 1 pound cauliflower rice 1 tablespoon fresh chopped rosemary, divided ½ teaspoon salt, divided ½ teaspoon black pepper, divided ¼ cup freshly grated Parmesan cheese 1 pound salmon filet
Heat olive oil over medium-high heat in a large skillet. Sauté Swiss chard stems until tender, for three to four minutes.
Add Swiss chard leaves, cauliflower rice, ½ tablespoon rosemary, and ¼ teaspoon salt and pepper. Stir to combine and cook until leaves are wilted and cauliflower is tender. Stir in grated parmesan cheese and cook for another minute, until melted.
Preheat grill to medium-high heat and brush the grill grate lightly with oil. Season salmon with remaining rosemary, salt and pepper. Grill one side of salmon for 4 to 5 minutes, flip and cook the other side for an additional 4 to 5 minutes, until fish is cooked through. Serve on a large platter over Swiss chard cauliflower rice.
Note: To make your own cauliflower rice all you need is a head of cauliflower and a food processor. Simply wash and remove stems, cut into small florets and pulse until finely chopped and cauliflower resembles rice.
Pesto makes a great sauce for this quick vegetable “pasta” dish, topped with sautéed fragrant garlic, lean shrimp, nutritious spinach and nutty Parmesan cheese. I love big batches of homemade pesto when I have an abundance of basil in my container garden or CSA share. I freeze 1 tablespoon portions in mini-muffin tins to set and store in freezer safe containers to enjoy year round. Simply toss frozen pesto with warm spaghetti squash strands or pasta and stir as it melts and evenly coats.
Ingredients: 1 medium spaghetti squash, halved lengthwise and seeded 2 teaspoons olive oil 2 cloves garlic, minced 12 large shrimp, peeled and deveined 6 ounces or 2 cups tightly packed baby spinach leaves 2 tablespoons pesto Grated Parmesan cheese, for serving
Place a damp paper towel on the bottom of a microwavable dish and place squash cut side up. Microwave on high for 12 minutes, until tender.
Meanwhile, heat olive oil over medium-high heat in a large skillet. Saute garlic until soft and fragrant, about a minute. Add shrimp and sauté for another minute, just until it they start turning pink. Add spinach, stirring to combine and continuing to cook for a couple of minutes until wilted.
Remove from microwave and when cool enough to touch, use a fork to remove the spaghetti squash strands into the dish. Add pesto and toss to evenly coat. Plate pesto spaghetti squash and top with shrimp and spinach. Sprinkle with freshly grated parmesan cheese and serve.
Tender cabbage coated in mildly spiced peanut sauce replaces noodles in this delicious Thai bowl. Carrots and bean sprouts add color and crunch to this veggie packed dish paired with your favorite protein. It is really quick to make and you can even turn this into a 10-minute meal if you grill your protein and make your sauce in advance. Leftovers are delicious the next day if you are lucky enough to have leftovers.
Ingredients: ½ cup light coconut milk 1 tablespoon red curry paste ¼ cup peanut butter 1 tablespoon low-sodium soy sauce or coconut aminos ½ lime, juiced 3 to 4 dashes of Sriracha hot chili sauce 2 large or 3 medium carrots 1 teaspoon sesame oil 1 tablespoon canola oil 1 medium head of cabbage, cored and finely shredded 2 green onions, thinly sliced 4 ounces bean sprouts Grilled chicken, shrimp or tofu Optional: chopped peanuts
In a blender or food processor, combine coconut milk, curry paste, peanut butter, soy sauce, juice from lime and Sriracha hot chili sauce. Process until smooth and creamy.
Trim and peel carrots. Cut carrots into noodles using a spiralizer and set aside.
In a wok or large skillet, heat sesame and canola oil over medium-high heat. Add cabbage and cook stirring frequently for 5 to 7 minutes, until tender and lightly browned.
Pour ⅓ cup sauce over cabbage and cook for an additional minute. Serve cabbage in bowls topped with carrots, green onions, bean sprouts and grilled chicken, shrimp or tofu. Sprinkle with chopped peanuts and drizzle a little extra peanut sauce if desired.
Enjoy my Cucumber and Tuna Salad Bites as a refreshing appetizer, picnic dinner or light afternoon lunch. If you keep your pantry and fridge stocked with tuna, olive tapenade and yogurt, you can whip up a quick batch of these whenever you have fresh cucumbers in your CSA or growing in your garden. I have enjoyed many delicious cucumbers from Sustainable Harvest Farm in our weekly produce share this summer and this has been one of my favorite ways to enjoy them.
1 (4 ounce) can solid white, no salt-added, Albacore tuna in water
2 tablespoons plain non-fat Greek yogurt
2 tablespoons mayonnaise
2 tablespoons olive tapenade
¼ teaspoon salt
1 large cucumbers, sliced
Drain tuna and flake with a fork in a medium bowl.
Add yogurt, mayonnaise, olive tapenade and salt. Stir to evenly combine.
Use a small ice cream scoop or spoon to add dollops of tuna salad on each slice of cucumber.
Kale is one of my favorite vegetables, because it is so versatile and delicious for breakfast, lunch and dinner. For a quick meal with a Mexican twist, sautéed greens pair perfectly with pinto beans, fast-cooking shrimp and cotija cheese. If you’re not serving four, reheat kale mixture the next day and serve for breakfast with a fried egg on top. Add a warm corn tortilla to the bottom of the dish for a different take on huevos rancheros.
1 bunch kale
1 tablespoons olive oil
2 tablespoons water
1 (15.5 ounce) can pinto beans
1 teaspoon taco seasoning
8 ounces raw peeled and deveined shrimp
4 (8-inch) flour tortillas
4 ounces cotija cheese, crumbled
Remove stems from kale and roughly chop leaves. In a large skillet, heat olive oil over medium high heat. Add kale and water and sauté until wilted.
Drain and rinse beans and add to the skillet with the kale. Add taco seasoning and stir to combine. Push the kale mixture to the edge of the skillet with a spatula and add shrimp the center of the skillet. Sauté until shrimp are pink and cooked through.
Lay tortillas flat and add ¼ of kale, bean and shrimp mixture to one side of each tortilla. Top with 1 ounce of cotija cheese and fold in half.
Lower heat to medium and place two quesadillas in the large skillet and cook for about three minutes on each side. Flip and continue cooking for another minute or two until both sides are golden brown. Continue cooking remaining quesadillas. Cut into four wedges, drizzle with salsa and serve.
Fish, shrimp, beans and pesto make the most delectable combination in this heavenly bowl of soup that will have you reaching for leftovers. Go ahead, it is comfort food with a conscience packed with three types of lean protein and juicy tomatoes. When basil is in season and my CSA box is full of this aromatic green goodness, I make batches of pesto and freeze tablespoon-size portions using mini-muffin tins. I store them in a freezer-safe container and enjoy during winter months in recipes like this. Don’t have fresh pesto on hand? Store-bought pesto will also work well and taste delicious in this dish.
2 ounces pancetta, diced
1 onion, peeled and diced
2 cloves garlic, minced
1 (14 ounce) can no salt added diced tomatoes
4 cups vegetable broth
2 tablespoons pesto
8 ounces any firm white fish, such as cod or halibut, cut into bite-size cubes
8 ounces peeled and deveined shrimp
1 (15 ounce) can no salt added cannellini beans
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons pesto
Heat a large stock pot over medium heat. Add pancetta and cook until brown and crispy, stirring occasionally. Remove pancetta with a slotted spatula and place on a paper towel-lined plate.
Add onion to the stock pot and sauté, stirring occasionally for about 5 minutes until translucent. Add the garlic and cook for another minute until fragrant.\
Add the tomatoes and vegetable broth to the stock pot and increase heat to medium high. Bring to a gentle boil.
Reduce heat to medium low and add the fish and seafood to the soup. Cover and simmer for about five minutes.
Remove lid and add beans, pancetta, salt, pepper and pesto to the soup, stirring to combine. Cook for two to three additional minutes and serve.
I created this recipe while on vacation earlier this summer using fresh seafood from a coastal fish market. I have enjoyed this dish back at home with local bell peppers from my CSA share and the taste brings back wonderful memories from vacation. The seafood may not be local, but I believe in cooking with whatever regional ingredients you can access. I love how cooking one recipe in different parts of the country or world can result in the use of different locally-sourced ingredients.
The tropical salsa and coconut rice also make a great pair for grilled pork chops and filet mignon if you want to serve a variety of options for your guests. Cheers to firing up the grill this weekend with your protein of choice as we say farewell to the summer season.
2 cups white rice
2 (13.5 ounce) cans unsweetened, light coconut milk
2 tablespoons sugar
½ cup dried unsweetened coconut flakes
8 (4 to 6 ounce) halibut steaks or cod filets
2 tablespoons olive oil, divided
1 teaspoon salt, divided
½ teaspoon ground white pepper
3 small or 2 medium bell peppers, any color
1 pineapple, peeled, cored and quartered
2 tablespoons cilantro, chopped Directions:
Bring coconut milk to a boil, add rice and reduce to low heat. Cover and simmer for about 20 minutes, until milk is absorbed and rice is tender. Add sugar and coconut flakes and stir to combine, allowing sugar to melt into the steamy rice.
Meanwhile, zest lime with a citrus zester or microplane grater. Brush halibut or cod with 1 tablespoon olive oil and season with ½ teaspoon salt, pepper and zest from lime. Set aside while preparing the tropical salsa.
Heat a grill to medium-high heat. Remove seeds from bell pepper and slice in half. Brush pineapple and bell pepper with remaining olive oil. Grill produce until light grill marks appear on both sides, about 5 minutes. Remove from grill and set aside until cool enough to touch.
Grill fish for about 4 minutes per side until the center is firm and opaque. Remove from the grill and cover with aluminum foil to keep warm.
Dice pineapple and bell pepper and place in a medium bowl. Juice lime over salsa and add cilantro and salt, stirring to combine. Serve fish over coconut rice and top with tropical salsa.
Nothing reminds me of the beach more than grilled seafood, and this recipe will have you dreaming of your next vacation. I actually brought fresh seafood home from my last trip to make these and paired them with kohlrabi from my weekly farm share from Sustainable Harvest Farm. The kohlrabi slaw adds a nice crunch to these fresh tacos, bringing the taste of the beach to your backyard. You can also make these with any white fish you have on hand, like halibut or tilapia. I like to enjoy mine with a mojito or margarita and chips and salsa.
Kohlrabi Slaw Ingredients:
1 medium kohlrabi
2 tablespoons cilantro, roughly chopped
1 lime, cut in half
1 tablespoon sorghum or honey
1 tablespoon olive oil
¼ teaspoon chili powder
¼ teaspoon salt
Grilled Fish Taco Ingredients:
1 pound skinless mahi mahi filets
2 teaspoons olive oil
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon white pepper
¼ teaspoon salt
8 (6-inch) corn tortillas
1 lime, cut in half
Peel and grate kohlrabi and place in a medium bowl. Add cilantro, juice from lime, sorghum, olive oil, chili powder and salt. Stir to evenly combine. Refrigerate until ready to serve.
Place mahi mahi filets on a plate and brush with olive oil. In a small bowl, combine cumin, chili powder, white pepper and salt. Rub seasoning onto fish.
Prepare an outdoor grill to medium-high heat. Grill the fish for about five minutes and then carefully turn the fish over and cook for another five minutes, until flaky and cooked through. Place fish on a serving platter covered with aluminum foil and set aside.
Warm tortillas on the grill grate until small brown spots appear on both sides. Remove and wrap in aluminum foil until ready to serve.
With a fork, flake fish into large chunks. Drizzle with juice from lime and serve in warm tortillas topped with kohlrabi slaw.
In less than 10 minutes, you can have a delicious plate of kohlrabi, bok choy, mushrooms and shrimp on the table. Earthy mushrooms compliment the farm-fresh, asian greens and kohlrabi in this low-sodium stir fry. For a vegetarian meal, substitute tofu for the shrimp. For a gluten-free option or to amp up the veggies, go for cauliflower rice instead of brown rice. This meal for two can be doubled to serve four and if you can’t find kohlrabi with greens attached, just add more bok choy.
1 medium kohlrabi bulb with leaves attached
1 medium or two small bok choy or tatsoi
2 teaspoons canola oil
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh grated ginger
3.5 ounces oyster mushrooms, sliced
8 ounces raw shrimp, defrosted if frozen
2 teaspoons coconut aminos (gluten-free choice) or low-sodium soy sauce
Brown rice, prepared
Remove leaves from kohlrabi bulb and roughly chop. Peel and dice kohlrabi bulb. Roughly chop bok choy or tatsoi, separating the light green stems from the darker top leaves. Set vegetables aside.
Heat oils in a wok or large skillet over medium-high heat. Add garlic and ginger and sauté for 1 minute until fragrant. Add kohlrabi bulb and bok choy or tatsoi stems and sauté for 3 to 4 minutes, tossing with a spatula. Add kohlrabi and bok choy or tatsoi leaves and mushrooms. Continue cooking for 3 to 4 minutes, until vegetables are tender and leaves are wilted.
Push vegetables to the sides of the wok or skillet and place shrimp in the middle. Cook for about three minutes, flipping to cook both sides until shrimp are pink.
Add coconut aminos or soy sauce and stir to evenly coat and mix shrimp with vegetables. Serve over brown rice and sprinkle with a little more coconut aminos or low-sodium soy sauce if desired.
Made with squid or cuttlefish ink, black pasta has a slight salty taste that makes it an ideal pair with seafood. This trendy style of pasta has been popping up in restaurants and speciality grocery stores. You can also purchase squid or cuttlefish ink from specialty grocery stores or online retail sites and make homemade black pasta by adding 4 teaspoons of this specialty ink into your favorite fresh-egg pasta recipe.
Langostino has a lightly sweet and rich seafood taste similar to lobster. While often referred to as squat lobster, longostino are actually crustaceans akin to crabs. This affordable seafood comes with an upscale taste and makes a perfect stay-home, date-night meal served with your favorite red wine.
1 tablespoon olive oil
3 cloves garlic, minced
2 large tomatoes, diced
½ cup red wine
1 teaspoon concentrated tomato paste
2 teaspoons fresh oregano, chopped
12 ounces cooked and peeled langoustine tails, defrosted if frozen
¼ teaspoon salt
¼ ground black pepper
8 to 10 ounces black spaghetti (made with squid or cuddle fish ink)
Freshly grated Parmesan cheese
In a large skillet, heat olive oil over medium-high heat. Add garlic and cook until fragrant, about a minute. Add tomatoes and cook until tender, about five minutes.
Add wine, tomato paste, oregano, salt and pepper. Bring to a boil. Reduce heat and add langostino. Simmer uncovered for at least 10 minutes while you prepare the pasta. Add more wine if needed.
Prepare pasta according to package instructions. Drain and serve with tomato and langoustine sauce on top. Sprinkle with Parmesan cheese.