Recipes
Vegetable Kebabs with Sweet Corn Relish
Vegetable Kebabs with Sweet Corn Relish
Grilled Vegetables go with everything. Put ’em on a salad, toss ’em with pasta and your favorite dressing or serve ’em as a side dish with this amazing Sweet Corn Relish. Tip: double the relish recipe so you have some left over – it’s that good!KebabsIngredients:feel free to add ot delete vegetables to suit your taste1 bell pepper (yellow or red)1 medium zuchini1 medium red onion12 (or more) whole cremini mushrooms12 (or more) cherry tomatoes3 apricots (optional – but really good!)1/4 cup olive oil2 Tbl lemon juice3/4 tsp Dijon mustardPreparation:Coat grill with cooking spray and preheat – medium
Cut bell pepper, zuchini, onion and apricots into roughly square pieces (try to cut similar size pieces so they cook evenly)
Place all the vegetables in a bowl.
Combine oil, lemon juice, mustard and salt and pepper to taste in a bowl and whisk to emulsify
Drizzle the dressing over the veg mix and toss lightly to coat
Thread the skewers with a random combination of vegetable pieces
Grill the skewers, turning to cook evenly, until the vegetables are cooked and the outside is slightly charred with grill marks
Serve with Sweet Corn relish (below)
Sweet Corn RelishIngredients:1 Tbl olive oil1 garlic clove minced1 medium tomato – chopped1 small red onion – chopped fine2 (or more) ears of corn – kernels removed3/4 Tbl lime juice3/4 Tbl lemon juice1/4 tsp mustard powder3 Tbl chopped cilantroPreparation:Heat oil in a small saute pan
Add tomato, onion and garlic and cover – cook until tomato begins to break down and onion is soft
Add corn and cook 2 minutes
Add lemon and lime juice and mustard powder and stir
Remove from heat and stir in cilantro
Add salt and pepper to taste
Cut bell pepper, zuchini, onion and apricots into roughly square pieces (try to cut similar size pieces so they cook evenly)
Place all the vegetables in a bowl.
Combine oil, lemon juice, mustard and salt and pepper to taste in a bowl and whisk to emulsify
Drizzle the dressing over the veg mix and toss lightly to coat
Thread the skewers with a random combination of vegetable pieces
Grill the skewers, turning to cook evenly, until the vegetables are cooked and the outside is slightly charred with grill marks
Serve with Sweet Corn relish (below)
Sweet Corn RelishIngredients:1 Tbl olive oil1 garlic clove minced1 medium tomato – chopped1 small red onion – chopped fine2 (or more) ears of corn – kernels removed3/4 Tbl lime juice3/4 Tbl lemon juice1/4 tsp mustard powder3 Tbl chopped cilantroPreparation:Heat oil in a small saute pan
Add tomato, onion and garlic and cover – cook until tomato begins to break down and onion is soft
Add corn and cook 2 minutes
Add lemon and lime juice and mustard powder and stir
Remove from heat and stir in cilantro
Add salt and pepper to taste
Baked Fish Fillet with Market Veggies
Baked Fish Fillet with Market Veggies
This is a quick and easy fish recipe. It pairs well with grilled asparagus. Leftovers make great fish tacos.Ingredients:1 1/2 – 2 pounds fish fillets1 tsp salt1/2 tsp freshly ground pepper1 cup chopped onion1 bell pepper chopped (green, red or yellow)1 stick (1/2 cup) unsalted butter, cut into pieces1 Tbl Worcestershire sauce1/2 cup freshly grated Parmesan cheese1/4 cup chopped Italian parsleyPreparation:Preheat oven to 350 degrees F
Rinse fish; pat with paper towels
Sprinkle both sides of fish with salt and freshly ground pepper
Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top
Dot the fish with butter
Sprinkle with a little Worcestershire sauce
Bake for 12 minutes, then baste fish with pan juices
Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns
To serve, spoon the vegetables over the fish
Rinse fish; pat with paper towels
Sprinkle both sides of fish with salt and freshly ground pepper
Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top
Dot the fish with butter
Sprinkle with a little Worcestershire sauce
Bake for 12 minutes, then baste fish with pan juices
Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns
To serve, spoon the vegetables over the fish