Wild Caught Halibut Fillet
Wild Caught
$3499 PER LB. $2349 PER LB.
$399 PER LB. Wild Caught Fish Bones
$1.00/lb.
• 3 cups hulled & sliced fresh strawberries
• 3 cups fresh mango chunks peeled
• 2 Tbsp freshly squeezed lime juice
• 1 to 2 Tbsp maple syrup or your choice of sweetener
• 2 to 3 Tbsp freshly chopped fresh basil
Pineland Farms Tri Tip Steak
$1599 PER LB.
INSTRUCTIONS:
1. In food processor, combine strawberry and mango chunks. Pulse a few times to break down fruit. The mixture will appear grainy and in smaller pieces. Continue to blend, scraping down sides of bowl occasionally, until mixture starts to soften and combine, about 3 minutes. When mixture resembles soft-serve ice cream, stop and add lime juice, maple syrup, and chopped basil. Process until all ingredients are blended. Check for sweetness and adjust to taste.*
*Be sure to adjust the sweetness of this sorbet to your taste, and experiment with other herbs, like mint or even a pinch of chili powder, for an unexpected kick of flavor.
Recipe courtesy of DELICIOUS LIVING
Steamed Halibut Packets with Kale, Tomatoes & Garlic
Lemon Chili Oil
INGREDIENTS:
• 2 Tbsp extra-virgin olive oil
1/2 tsp crushed red pepper flakes
4 garlic cloves peeled and finely crushed
1 lemon
6 cups finely chopped Cavolo Nero
kale Italian
4 - 6 oz pieces wild halibut skinless
2 cups grape tomatoes halved
2 tsp chopped chives for garnish
INSTRUCTIONS:
1. Preheat oven to 400 F.
2. For chili oil, in small bowl, combine olive oil, garlic, and chili flakes. Zest lemon and add to bowl, reserving remainder of lemon.
3. In large bowl, toss kale with approximately 3/4 of the chili oil mixture and allow to stand for about 15 minutes.
4. From half of reserved zested lemon, cut 4 thin slices, crosswise, and then cut slices once more so you have 8 half-moons. You should now have 8 half-moons and just over half a lemon. Set aside while you assemble fish packets.
5. Cut parchment paper into 4 pieces measuring approximately 20 x 14 inches. On large work surface, lay parchment pieces out flat and place 1/4 of kale in center of each piece. Top with a portion of halibut, season with salt and pepper to taste, and arrange tomatoes around each piece of halibut. Divide and drizzle remaining chili oil and squeeze juice from remaining half of lemon over each piece of halibut. Finally, top each piece of halibut with 2 lemon halfmoons. Seal packets by folding long edges of parchment toward center, rolling and crimping up edges.
Recipe courtesy of DELICIOUS LIVING
6. Place sealed packets on large baking sheet and bake in preheated oven for 12 minutes. To serve, either let everyone dive into their own packet or, for a more formal presentation, open packets and, with a large spatula, sweep contents of each packet onto individual plates. Garnish with chopped chives and enjoy.
Roasted Olive Oil Cherry Tomatoes
INGREDIENTS:
• 4 cups cherry tomatoes preferably multicolored
• 4 thyme sprigs
• 1/2 tsp coriander seeds
• 1/2 tsp salt
• 1/2 tsp crushed red pepper flakes
• 1/2 head garlic
• 1/4 cup extra-virgin olive oil
• 1 Tbsp red wine vinegar
• 1 cup mini mozzarella pearls
• Freshly cracked black pepper
INSTRUCTIONS:
1. Preheat oven to 350 F. In casserole-style baking dish, place cherry tomatoes, thyme sprigs, coriander seeds, salt, and red pepper flakes. Snuggle in halved garlic bulb, cut-side down. Drizzle with olive oil or camelina oil.
2. Roast tomatoes, tossing once, until very tender, about 45 minutes. Let cool slightly, then gently stir in red wine vinegar and bocconcini. Season with black pepper.
TIPS:
Serve with chunks of good quality crusty bread, your favorite gluten-free crackers, or pitas that have been toasted on the grill and broken into chunks. This dish can be made ahead and simply warmed up in the oven—just leave the cheese out until ready to serve.
Repurpose the leftover garlic-infused tomato oil as a standout salad dressing by whisking it with some additional oil, vinegar, and Dijon mustard. Recipe courtesy of DELICIOUS LIVING