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Makes 4 servingsIngredients:For salsa:• 8 plum tomatoes, seeded, diced (about 2 2/3 cups)• 1 red onion, diced (about 1 cup)• 1 bunch fresh cilantro, chopped (about 1/2 cup)• 1/4 cup fresh lime juice• 2 tablespoons olive oil• 2 teaspoons minced canned chipotle chilies*• 1/2 teaspoon ground cuminFor fish:• 3 tablespoons olive oil• 4- 6-ounce orange roughy fillets (each about 3/4 inch thick)• 1/2 cup all purpose flour• 1 pound haricots verts or other slender green beans, trimmed• Fresh lemon juice• Additional olive oilPreparationFor salsa:Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)For fish:Preheat oven to 400...

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Serves 4Ingredients:For Halibut:• 4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)• 1 cup whole milk• 1/3 cup shelled pistachios (preferably Turkish), finely chopped• 3 tablespoons cornmeal• 3/4 teaspoon salt• 1/4 teaspoon black pepper• 1/4 cup extra-virgin olive oilFor Spicy yogurt:• 1 cup thick Turkish or Greek yogurt (8 ounces)• 1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)• 2 tablespoons chopped fresh dill• 1 tablespoon finely chopped onion• 1 tablespoon fresh lemon juice• 2 teaspoons dried Maras pepper• 1/2 teaspoon salt, or to tastePreparationPut fish in a shallow baking dish, pour milk over it, and chill, covered, turning over...

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Makes 4 servings.Ingredients• 2 nectarines, pitted, diced• 2 green onions, chopped• 1 tablespoon olive oil• 1 tablespoon fresh lime juice• 1 teaspoon grated peeled fresh ginger• 1 teaspoon minced seeded serrano Chile• 1/2 teaspoon ground cumin• 4 5- to 6-ounce salmon fillets with skin• Additional olive oil (for brushing)• 2 teaspoons whole coriander seeds, coarsely cracked, dividedPreparationMix first 7 ingredients in medium bowl. Season salsa to taste with salt and pepper.Prepare barbecue (medium-high heat). Brush salmon with oil. Sprinkle with salt, pepper, and 1 1/2 teaspoons coriander; press to adhere. Grill salmon until slightly charred and just cooked through, 3 to 4 minutes per sid...

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Makes 4 servingsIngredients• 2 pounds bone-in pork shoulder chops• 1/3 cup all-purpose flour• 3 tablespoons vegetable oil, divided• 1 large onion, halved and sliced• 1/2 pound fresh Cremini mushrooms, sliced• 1 teaspoon chopped rosemary• 1 cup waterPreparationPat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium h...

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Makes 4 servingsIngredients• 1/3 cup yellow cornmeal• 1 teaspoon grated lemon peel• 1 teaspoon salt• 3/4 teaspoon coarsely ground pepper• 4 boneless trout fillet halves (about 1 1/4 pounds)• 1 tablespoon butter• 2 tablespoons olive oil• 1 tablespoon lemon juice• 2 bunches watercress, trimmed• Lemon wedgesPreparationCombine first 4 ingredients in shallow dish. Moisten trout with cold water and dip in cornmeal mixture, turning to coat.Melt butter with 1 tablespoon oil in large skillet over medium-high heat. Add trout, skin side down, and pan-fry until coating is brown, about 3 minutes. Turn trout over; pan-fry until opaque in center, about 2 minutes. Transfer trout to platter.Add 1 tablespo...

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Serves 4Ingredients• 1 1/2 cups chopped cilantro• 2 tablespoons vegetable oil• 1 tablespoon chopped canned chipotles in adobo• 1 tablespoon water• 1/2 teaspoon ground cumin• 4 (6-ounces) tilapia filletsPreparationPreheat broiler.Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, and then coat fish with sauce.Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.Nutrition Informationper serving (4 servings)• Calories228• Carbohydrates0 g (0%)• Fat10 g (15%)• Protein34 g (69%)• Saturated Fat1 g (7%)• Sodium128 mg (5%)• Po...

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serves 4
Ingredients
• 3/4 cup olive oil
• 1/2 cup coarsely chopped white onion
• 3 large garlic cloves, chopped
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 16 uncooked jumbo shrimp, shells intact, deveined (about 1 pound)
Preparation
Puree 1/2 cup oil, onion, garlic, salt, and pepper in blender until almost smooth. Place shrimp in small bowl. Stir in oil mixture. Let shrimp marinate 1 hour.
Heat remaining 1/4 cup oil in heavy large skillet over high heat. Add shrimp with marinade and sauté just until shrimp are opaque in center, about 4 minutes. Divide shrimp and marinade from skillet among 4 plates and serve.

Nutrition Informationper serving (4 servings)• Calories452• Carbohydrat...

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Makes 4 servings
Ingredients
• 1 small avocado, diced
• 1 cup 1/3-inch cubes cantaloupe
• 1/2 cup diced red onion
• 1/3 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 3/4 teaspoon grated lime peel
• 4 - 6-ounce mahi-mahi fillets (each about 1 inch thick)
• 1 tablespoon olive oil
• 3 tablespoons Jamaican jerk seasoning
Preparation
Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.


Squash and Tomato GratinMakes ...

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Serves 4Ingredients• 4 tablespoons olive oil• 2 green onions, thinly sliced• 1 carrot, cut into matchstick-size strips• 1 garlic clove, minced• 12 large sea scallops• 1 tomato, seeded, cut into strips• 2 tablespoons chopped fresh cilantro• 1 tablespoon fresh lemon juice• 1 tablespoon balsamic vinegar or red wine vinegar• 2 - 5 oz. pkgs. of baby spinachPreparationHeat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook unti...

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Makes 4 servingsIngredients• 2 lemons• 1/2 small red onion, very thinly sliced into rings• 1 teaspoon kosher salt plus more• 1/2 cup Castelvetrano or other brined green olives (about 24), coarsely chopped• 2 tablespoons drained capers, chopped• 1 1/4 cups olive oil, divided• Kosher salt, freshly ground pepper• 8 6-ounce pieces skinless cod fillets• 2 dried red chiles, stemmed, or 1/4 teaspoons crushed red pepper flakes• 1/4 cup fresh flat-leaf parsley leavesPreparationFinely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release ju...

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