All posts by Kelli

Herb Crusted Halibut with Summer Vegetable “Cheaters” Risotto

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Herb Crusted Halibut on Summer Vegetable Risotto
Herb Crusted Halibut on Summer Vegetable Risotto
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Halibut With Summer Vegetable Risotto

Light fish, summer herbs and vegetables, and what I consider a "cheaters" risotto because you don't have to stand over the stove stirring it. Perfect for summer produce and temperatures. A salad with stone fruit(s) and basil with a light vinaigrette is a great seasonal compliment.
Servings: 4

Ingredients

For the Risotto

  • 2 ears of sweet corn white, yellow or marbled removed from the cob
  • 2 TBSP earth balance*
  • 1 TBSP olive oil
  • 1/2 medium sweet onion finley diced
  • 1 large clove garlic minced
  • salt and pepper to taste
  • 1/2 cup dry white wine
  • 1 cup arborio rice
  • 2-3 cups vegetable broth**
  • 4 TBSP torn fresh basil plus extra for garnish 2 TBSP for risotto and 2 TBSP for halibut
  • 4 TBSP finely sliced scallions green parts only (2 TBSP for risotto and 2 TBSP for halibut)
  • 2 TBSP minced fresh parsley 1 TBSP for risotto and 1 TBSP for halibut
  • 1 1/2 cups cherry tomatos halved
  • 1/2 small zuchinni diced (optional)
  • juice of 1/4 lemon

Instructions

  • Preheat oven to 425 degrees.
  • Divide corn kernels in half and place one half in blender or food processor with a little water to make a creamy corn mixture; reserve remaining corn kernels.
  • Heat butter and olive oil over medium heat; add onion and garlic and sautee for 2-3 minutes or until onions are translucent.
  • Add rice and cook for 1-2 minutes to lightly toast
  • Add white wine, salt and pepper and cook for 2-3 more minutes.
  • Add pureed corn and 2 1/2 cups of broth; cover pan, and put in preheated oven for 15 minutes.
  • After 15 minutes have passed, check pan and stir in remaining corn. If most of the broth has been absorbed, add more. Cover, and return to oven for 15 more minutes.
  • Remove pan from oven, stir to remove rice from the bottom and sides of pan and add half of the basil, scallions, and parsley.
  • Add tomatos, re-cover and set aside.

For the Halibut

  • 4 portions of halibut, skin removed (4-6 oz per serving)
  • 1 cup panko breadcrumbs
  • 3 TBSP Wildwood garlic aioli***

Instructions

  • Reduce oven temperature to 400 degrees.
  • In a small bowl, mix together panko, remaining half of herbs and aioli.
  • Place halibut filets on a parchment-lined baking sheet and top with breadcrumb mixture.
  • Bake for 10-12 minutes until halibut is opaque and firm to the touch.
  • Serve halibut on risotto garnished with basil.

Notes

* margarine or butter can be substituted
**if you would like a richer risotto, substitute 1/2 cup of the broth with cashew cream, cream, or milk
***you can substitute vegan or regular mayonnaise just add 1 clove of minced garlic for flavor

Summer In A Bowl

Soups
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Summer Lettuce Soup

This simple, light soup is the essence of summer. It's great served hot, cold, or room temperature. I sometimes make this when I have lettuce in the fridge and I'm heading out of town. The soup freezes well, so you can have a taste of summer any time of year.

Ingredients

  • 2 TBSP Earth Balance margirine or butter
  • 1 large head Romaine Lettuce ribs and leaves separated and chopped
  • 1 leek or spring onion halved lengthwise and sliced
  • 4 cups vegetable broth
  • 1 cup cashew cream milk, or cream
  • salt and pepper to taste
  • juice of 1/2 lemon
  • parsley or dill for garnish

Instructions

  • Heat Earth Balance on medium high heat
  • Add lettuce ribs and leek and cook until softened
  • Add vegetable broth and lettuce leaves, salt and pepper and reduce heat to low.
  • Cook covered for 30 minutes.
  • Remove from heat, let cool slightly and add cream and lemon juice.
  • Puree soup and serve at the temperature of your choosing garnished with parsley or dill.

Best Tuna Salad Eva

Salads

Tuna Salad

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Tuna Salad

(Regular or Spicy)
Servings: 2

Ingredients

  • 2 cans good quality chunk tuna in water
  • 2 ribs celery finely chopped
  • 1/4 red onion finely chopped
  • 1/4 cup bread and butter or dill pickles*
  • 2 TBSP finely chopped fresh dill**
  • 2 TBSP finely chopped italian parsley
  • 1/4-1/2 cup vegan or regular mayonaise**
  • salt and pepper to taste
  • For Spicy Version Also Add-
  • 1 TBSP very finely chopped pickled or fresh jalepeno optional
  • 2 TBSP finely chopped Mama Lils pickled peppers*
  • 1 TSP crushed red pepper
  • *Mama Lils is a great Seattle-based company that makes amazing pickled peppers. If you can't find them any good pickled peppers or pepperoncini will work.

Instructions

  • Combine celery, red onion, pickles and salt in a fine mesh strainer and let sit for 30 minutes to drain excess liquid. (This step can be omitted if you are in a hurry, but removing the excess liquid will create a less watery salad, especially if you are planning to make this ahead and store in the fridge.)
  • Combine celery mixture with remaining ingredients and stir to combine.

Notes

My husband Sean loves the spicy version of this salad. It's great as a lunch by itself, in a pita or atop a bed of salad greens.