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Chive Pesto

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  You will need:

  • 1/2 cup olive oil
  • 1/2 cup packed chopped fresh chives
  • 1/2 cup packed chopped fresh flat-leaf parsley
  • 2 tbsp slivered almonds/pinenuts
  • 1 large garlic clove
  • and 2 tbsp fresh lemon juice


Combine chives, parsley, nuts and garlic in food processor until finely chopped (use pulse). Gradually add olive oil.


Transfer to small bowl. Add lemon juice and stir. Add 1-2 tbsp water if needed. Salt and pepper to taste.

Enjoy!

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BACK FROM WYOMING

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BACK FROM WYOMING

from Lori Spows

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You need:

  • fresh fish (steelhead trout) or stripe bass, cod, etc. Skin-on is nice.
  • lettuce
  • persimmon
  • cherry tomatoes  
  • farro
  • and lemon vinaigrette  

 

Sauté fish in olive oil and/or butter. Then sprinkle with fresh lemon juice, salt, and pepper.

Arrange fish atop mixed greens, halved cherry tomatoes, sliced persimmon, and a sprinkling of cooked farro that has been drizzled with lemon vinaigrette, salt, and plenty of fresh ground pepper.

Enjoy!

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Mediterranean Fish

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Mediterranean Fish

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You need:

  • tomatoes
  • yellow pepper
  • capers or Kalamata olives
  • and a piece of cod or halibut

Sauté the tomatoes in olive oil, add the yellow peppers and the olives or capers. After a few minutes, lay the fish down and put a top over it.

10 minutes later, serve and eat.

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