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We're making it easy and convenient to raise money for your children's school while also getting healthy food delivered to your home.  With our many local food partners, we are known for our seasonal produce Boxes  so we thought why not put the best of what is season in our Fresh Picks School Box along with some staple items. This way, your family can eat with the seasons by enjoying the best of our locally grown bounty while also enjoying some staple items.

 

 

 

The star of the Fresh picks School Box is of course the School Box, a wonderful assortment of local and organic fruits and vegetables. Staple items that will always be  included are  potatoes, lettuce, apples, bananas, and oranges and our seasonal items will be posted on our website weekly. Recipes for the items are also listed here on our blog every Monday so you and your little ones can have fun cooking a healthy and delicious meal together.   The Box is priced at $31, includes delivery and 10% automatically gets donated back to your school!

 

 

 

With our service, you may order as often as you like, or set up a weekly or bi-weekly schedule to automatically receive your deliveries without logging into your account each time.  You may also add other groceries too, including free-range eggs, organic milk and dairy items, grass-fed meats, fresh breads, pantry staples and more,  without any additional delivery fee.  Simply add them to your order and they will be delivered together with your School Box! How easy is that?

 

 

 

And if supporting your children's school and getting fresh groceries wasn't reason enough to participate, home delivery makes the whole program that much more convenient. You are saving valuable time by getting your weekly groceries delivered to your home and not having to go to the store.  Our bins are insulated with liners and ice packs to keep your food fresh for you when you return home.

 

 

 

Let's Get Started!

 

To participate, we ask that you please email answers@freshpicks.com with an email or phone number for a PTO contact for your school. We have all the communication and promotional materials ready to go. Once we receive the contact information, we can reach out to them on your behalf, explain the program, and even introduce the School Box to your next PTO event. Once we get parents, teachers, and faculty members on board, folks can set up their account at www.freshpicks.com, list the name of their school, and order away!  We'll tally up the donations with each order and send your school a check in the mail. It's that simple.

Let us know if you have any questions- we are always happy to hear from you!

Email answers@freshpicks.com

Order www.freshpicks.com

Call (847) 410-0595

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We're spreading the local bounty this week in our Boxes- Buttercrunch lettuce, red potatoes, and gold turnips are coming in from our Wisconsin growers, Spinach and carrots are being harvested in Old Mill Creek, Illinois and our friends are Growing Power in Milwaukee are sending us their fresh spinach!

 

 

 

 

 

We expect the following in our Fresh Picks VegFruit Mini Boxes:

 

Item/ Farm / Quantity (depending on Box size)

 

Spinach / Tempel  Old Mill Creek, IL or Growing Power, WI / 1-2 8-oz bags

 

Spinach & Rice Bowl with Fried Egg:  Serving a lightly fried egg  with rice, beans, and vegetables is common in Latin American cooking and can be enjoyed for breakfast, lunch or dinner. Cook 1 cup of rice in 2 cups of liquid (water or stock work well).  Cover the pot until the liquid has absorbed, for about 20 minutes, and then fluff with a fork, mixing in 1/4 cup of chopped cilantro.  In a pan, heat 1 tablespoon olive oil and saute 2 cloves chopped garlic.  Add 2 cups of roughly chopped spinach to the pan and cook over medium- low heat. Once the leaves have wilted, turn off the heat. In a pot, heat 1 tablespoon olive oil and saute 1/4 cup of diced onions for 3-4 minutes. Add 1 can of drained black beans and about 1/2 cup of water. Stir in 1 tablespoon chopped cilantro, cover, and cook over medium heat for about 15 minutes. In a pan, melt 1 tablespoon butter and fry your egg.  I enjoy mine over easy so that the juices can be mixed in with the rice , spinach, and beans. Serve your rice in a bowl and layer with a spoonful of black beans, a generous helping of sauteed spinach,  and top with your lightly fried egg.  A little sprinkle of cilantro wouldn't hurt too.

 

Buttercrunch Lettuce / Wind N Oak  Viroqua, WI / 1 head

 

Koren Lettuce Cups (or Ssam):  I could enjoy plain lettuce dressed with a light vinaigrette everyday, but this by far my favorite way to enjoy fresh lettuce leaves! This recipe is versatile so it's easy to keep it in your weekly rotation and just mix up the veggies.  Start by mixing a marinade for the heartier part of this dish- use either thin slices of steak or portabello mushroom slices (or both!). Whisk together 1/4 cup soy sauce, 1 tablespoon sugar, 4 minced garlic cloves,  minced scallions, 2 teaspoons sesame oil, 1 tablespoon honey, 1 tablespoon chopped cilantro, and a pinch of pepper (no salt here because you'll have plenty in the soy sauce).  Lay your steak strips or mushroom slices in a shallow dish, pour the marinade over, cover and refrigerate for at least 30 minutes.  In the meantime, prepare your condiments- 1/4 cup each of diced broccoli florets, shredded carrots, grated pear, roughly chopped cilantro leaves, thinly sliced zucchini, chopped scallions, and chopped bok choy.   Also have about 1 cup of rice for 2 servings.  Remove the steak or mushrooms from the marinade, sear in a pan over high heat for 2-3 minutes on each side, and arrange on a serving platter. Serve with the Buttercrunch lettuce leaves separate from the core, rinsed and dried. Add a few lime wedges to the tables as well.

 

Broccoli / CalOrganic or Foxy, CA / 1 bunch

 

Green Enchiladas: We often use broccoli in a side dish, but let's move it to the center of our plate this week! These quick-cook enchiladas feature a perfect pair-broccoli and potatoes and are a great kid-friendly dish!  Preheat your oven to 350 degrees. In a medium saute pan, heat 1 tablespoon olive oil.  Add 1/2 cup thinly sliced onions to the pan and saute for 3-4 minutes over medium-low heat.  Add 2 cloves chopped garlic and stir together. Add 2 cups of diced broccoli florets and season with salt and pepper.  Saute for another 7-8 minutes. Dice 2 small red potatoes and boil for 10 minutes, or until fork tender. Drain and place in a small dish. Prepare another small dish with 1/2 cup grated cheese. Set both of these aside. In a separate pan heat 1 teaspoon of olive oil and saute 1 clove of chopped garlic and 2 tablespoons grated onion.  Cook for 1-2 minutes and then add 1 small can of tomato sauce. Bring to a gentle simmer and turn off the heat. Dip both sides of your tortillas in the sauce, transfer to a baking dish and spoon the broccoli on top followed by potatoes and cheese. Starting on one end, roll the tortilla together and arrange seam side down in the baking dish. Finish off the rest of the enchilads, top with cheese and pop in the oven for 7-9 minutes.

 

Red Potatoes / Igl  Antigo, WI / 1-2 pounds

 

Warm Mustard Potato Salad: There's nothing quite like potato salad that makes you think of summer days spent grilling and picnicking. It may not be that warm yet, but this recipe will get you in the spirit. Dice a full pound of potatoes and add them to a pot. Cover them with water and bring to a boil. Add a pinch of salt and cook them for about 10 minutes. Drain, return them to the warm pot and set aside. Whisk together 1/4 cup of good, coarse mustard (ours from Local Folks is perfect!), along with 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon grated onion, 1 cloves minced garlic, salt and pepper to taste, and a handful of roughly chopped parsley or cilantro leaves. In a mixing bowl, add 1 diced tomato, 1/4 cup diced celery, 1/4 cup sliced leeks, 1/4 cup chopped cilantro, and your warm potatoes.  Pour the mustard dressing over the veggies and toss well. Top with 1 tablespoon capers and serve warm.

 

Gold Turnips/ Harmony Valley  Viroqua, WI / 1 pound

 

Classic Turnip & Potato Gratin: Preheat your oven to 350 degrees. Bring 1 cup of cream, 3 sprigs of thyme, 2 cloves of smashed garlic, and a pinch of pepper to a gentle boil. Once boiling, turn off the heat and let it sit for 10 minutes.  Butter a small-medium baking dish.  Slice 1 pound of turnips and 1 pound of potatoes into equal size rounds. Remove your thyme sprigs and garlic from the cream.  Layer your turnips on the bottom of the dish, sprinkle with grated cheese and pour about 1/3 of the cream mixture on top. Add a layer of potatoes and sprinkle with  cheese and pour another 1/3 of the cream mixture. Finish the last layer with whatever is left, top with cheese and the rest of the cream. cover with foil and pop into the oven for 30-35 minutes. Remove the foil and bake for another 15 minutes.

 

Spinach / Tempel  Old Mill Creek, IL or Growing Power, WI / 1-2 8-oz bags

 

Spinach & Rice Bowl with Fried Egg:  Serving a lightly fried egg  with rice, beans, and vegetables is common in Latin American cooking and can be enjoyed for breakfast, lunch or dinner. Cook 1 cup of rice in 2 cups of liquid (water or stock work well).  Cover the pot until the liquid has absorbed, for about 20 minutes, and then fluff with a fork, mixing in 1/4 cup of chopped cilantro.  In a pan, heat 1 tablespoon olive oil and saute 2 cloves chopped garlic.  Add 2 cups of roughly chopped spinach to the pan and cook over medium- low heat. Once the leaves have wilted, turn off the heat. In a pot, heat 1 tablespoon olive oil and saute 1/4 cup of diced onions for 3-4 minutes. Add 1 can of drained black beans and about 1/2 cup of water. Stir in 1 tablespoon chopped cilantro, cover, and cook over medium heat for about 15 minutes. In a pan, melt 1 tablespoon butter and fry your egg.  I enjoy mine over easy so that the juices can be mixed in with the rice , spinach, and beans. Serve your rice in a bowl and layer with a spoonful of black beans, a generous helping of sauteed spinach,  and top with your lightly fried egg.  A little sprinkle of cilantro wouldn't hurt too.

 

 

 

We expect all the above listed items plus the following in our Fresh Picks Single and VegFruit Boxes:

 

Cilantro / CalOrganic, CA / 1 bunch

 

Fish & Cilantro Tacos: Heat a pan with 1 tablespoon olive oil.  Pat dry 1/2 pound of whitefish and gently break apart into medium pieces and season with salt and pepper. cook over low heat for 1-2 minutes, or until just cooked through.  Splash with fresh lime juice.  In a mixing bowl combine 1/4 cup of fresh, chopped cilantro, 1/4 cup of shredded cabbage, and half an avocado. Season with salt and pepper to taste and 2 tablespoons fresh lime juice. Heat small tortillas on your stove top.  Spoon with cooked whitefish and cilantro and cabbage topping.

 

Leeks / CalOrganic, CA / 1-2 each

 

 Leek & Blue Cheese Salad: Slice your leek lengthwise down the center and rinse the inside well. Dice the white and lighter green parts and toss with olive oil and lemon juice. Arrange on a bed of greens and top with crumbled blue cheese and roughly chopped nuts.

 

Zucchinis / SunFed, MX / 1-2 each

 

 Zucchini & Salmon Bites: A twist to the classic cucumber and salmon pairing! Slice your zucchini into thin rounds and arrange on a serving platter.  Top with a thin lice of salmon.  Splash the salmon with lemon juice and a little fresh black pepper. In a small bowl, mix together 1/4 cup of room temperature cream cheese with 1 tablespoon of fresh, chopped cilantro. Top each zucchini and salmon bite with the cream cheese mixture. Stick a toothpick right in the center of easy picking.

 

 

 

We expect all the above listed items plus the following in our Fresh Picks Double Boxes:

 

Portobello Mushrooms / River Valley  Burlington, WI / 2-4 each

 

 Pizza Ports: This is a heavenly vegetarian meal!  In a mixing bowl, combine 1/2 cup ricotta cheese, 1/4 cup cream cheese, 1/4 cup grated Parmesan cheese, and 1/2 cup of finely diced spinach leaves. Add salt and pepper to taste and a splash of lemon juice. In a small pot, heat about 2 cups of marinara sauce.  Remove the stem and clean out your mushroom caps.  Arrange them on a baking dish and stuff them with the cheese mixture. Pour warm marinara sauce all around the mushrooms, reserving a little in the pot.  Bake for about 15 minutes. Remove from the oven and top with the rest of the hot marinara sauce.

 

Slicer Tomatoes / Mr. Lucky, MX / 1-2 each

 

Fresh Tomato & Mango Pico de Gallo: Pico de Gallo is the classic topping used for tacos and other traditional Mexican dishes and more commonly consists of tomatoes, onions, and cilantro. Our version adds a little sweetness with the mango. Dice up one tomato into small pieces.  Do the same with one mango and combine together in a mixing bowl. Add a splash of lime juice, 1/4 cup of finely minced onion, and 1/4 cup of finely chopped cilantro. Mix well and store in your refrigerator. Add to rice, quinoa or other grain dishes, any Latin dishes, with with olive oil and vinegar for salad dressing, or use to top broiled fish, baked poultry, or grilled steaks.

 

 

 

We expect all the above listed items plus the following in our Fresh Picks Family Boxes:

 

Baby Bok Choy / CalOrganic, CA / 1 bunch

 

Coconut Curry Greens: Heat a medium pot with 1 tablespoon sesame oil and saute 1/4 cup of minced onion and 2 cloves minced garlic. Cook over medium-low heat for 3-4 minutes. To the pot add 2 tablespoons red curry paste and 1 can, or 16 ounces of coconut milk.  Whisk the mixture together until the curry paste has dissolved completely and then mix in 1/4 cup of chopped cilantro.  Bring the mixture to a gentle simmer and then add in your greens.  You can cook the entire pound of bok choy or use half of it and mix it in with other vegetables. Broccoli, carrots, cabbage, mushrooms, and onions work perfectly with this recipe. Serve over a bed of cooked rice and top with 1 tablespoon chopped cilantro.

 

Napoli Carrots / Tempel  Old Mill Creek, IL / 1 bunch

 

Honey-Orange Roasted Carrots: Get your beta-carotene fix! Remove the tops from your carrots and reserve for juicing. Dice your carrots into medium size pieces, or slightly large than bite-size. In a mixing bowl, toss with 1 tablespoon sesame oil, 2 tablespoons honey, and the juice and zest of one orange. Arrange in a single layer on a baking sheet and roast in a 375 degree oven for about 15-20 minutes, depending on big your pieces are.

 

 

 

We expect the following items in our Fresh Picks Fruit Boxes:

 

Item / Farm / Full Qnty / Mini Qnty / VegFruit Qnty / VegFruit Mini Qnty

 

Fuji Apples / Stemilt, WA/  12 apples / 6 apples / 6 apples / 3 apples

 

Apples can emit a gas that can quicken the ripening of other produce. To prevent the spoilage of other food if your fridge, try to isolate your apples and store them in the crisper drawer. This will also keep the flash of your apples, fresher and crispier than if they were to be store on one of the refrigerator shelves.  Apples can turn mealy quickly if left at room temperature or if left in the sunlight.

 

* Veg/Fruit & Mini VegFruit Boxes on Saturday will have Gala apples in place of Fujis

 

 

 

Tuesday:  Cara Cara Oranges/ 12 pieces / 6 pieces / None / None

 

Wednesday- Friday: Mandarins / 14 pieces / 7 pieces / 4  pieces / 4 pieces

 

Saturday: 14 pieces/ 7 pieces / None / None

 

*Saturday Veg Fruit & Mini VegFruit Boxes will have Kiwis in place of citrus

 

Citrus is best kept in your refrigerator.  Oranges can last for many days, even several weeks.  You will want to leave your citrus out at room temperature, however, to revive its natural flavors.  Remove your oranges from the refrigerator about 15 minutes before you plant o enjoy them.

 

 

 

Kiwis / Earthbound, CA

 

Tuesday:  12 kiwis/ 6 kiwis /None / None

 

Wednesday-Friday:  12 kiwis/ 6 kiwis / 6  kiwis / 2 kiwis

 

Saturday: 12 kiwis/ 6 kiwis/ 4 kiwis/  4 kiwis

 

Kiwis may be left on the counter at room temperature for 2-3 days. Keep them out of direct sunlight. For longer storage, transfer them to the refrigerator but be sure not to place other produce on top of them as they can easily be smashed. Slice your kiwis in half and enjoy with a spoon, or slice into several rounds and remove the peel from each slice.

 

 

 

Strawberries /Driscoll's, CA /  2 pounds / 1 pound / None / None

 

Store your berries in the refrigerator.  Wash only those berries you plan to prepare and store the rest dry in their breathable container. Berries will keep the longest if they are stored in a single layer so that those on the top don't crush the berries on the bottom.

 

 

 

Bananas / Turbana, EC

 

Tuesday:   12 bananas / 8 bananas / 6 bananas / 3 bananas

 

Wednesday- Friday:  12 bananas / 8 bananas/ None / None

 

Saturday: 12 bananas / 6 bananas / 6 bananas / 3 bananas

 

Bananas are best kept on the counter top at room temperature but our of direct sunlight. It is best to also hang your bananas to prevent them from bruising their bottoms.

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Entertaining friends and family this Easter holiday? We're making it easy for you to plan a healthy and delicious menu representative of spring and the Easter holiday. Carrot Muffins, Fritattas, Scrambles, Fish, and Lamb dishes are easy items that will leave a lasting memory! Happy Easter!

 

 

 

 

 

Carrot- Apple Breakfast Muffins

 

Ingredients

 

Paper muffin cups

 

2 cups granulated sugar

 

1 1/3 cups vegetable oil

 

3 eggs, room temperature

 

1 teaspoon vanilla

 

2 ½ cups flour

 

2 teaspoons cinnamon

 

2 teaspoons baking soda

 

1 ½ teaspoons salt

 

1 pound carrots, grated

 

½ cup apples, grated

 

¾ cup walnuts (raisins or dates work well here too), chopped

 

Instructions

 

Preheat your oven to 350 degrees and line your muffin tin with the paper muffin cups. In a large bowl beat the sugar, vegetable oil, and eggs.  Add the vanilla and mix again. In a separate bowl, sift the flour, cinnamon, baking soda, and salt. Sifting the ingredients prevents any clumps in the batter and helps to mix the dry ingredients together. Gradually mix the dry ingredients with the wet ingredients.  Gently fold in the carrots, apples, and nuts into the batter.  Pour the batter into the muffin tins, leaving about ¼ -inch at the top to allow the muffins to rise. Bake for about 8-10 minutes or until a toothpick inserted in the middle comes out clean.

 

 

 

 

 

Cream of Cauliflower Soup with Potato Pancakes

 

Serving size 4

 

Ingredients

 

1 large or 2 medium onions, chopped

 

2 celery stalks, diced

 

2 carrots, diced

 

1 clove garlic, chopped, plus another 2 cloves minced

 

1 head cauliflower

 

1/3 cup Half & Half

 

1/4 cup flour, plus another 1/4 cup

 

2 potatoes, grated

 

1 leek, white and light green parts finely diced

 

You will also need

 

Salt and pepper to taste

 

2 tablespoons butter

 

2 quarts stock

 

1 egg, lightly beaten

 

1 tablespoon olive oil

 

1/2 cup vegetable or other cooking oil for frying

 

Instructions

 

Separate your cauliflower into florets and set aside. Heat a soup pot with 1 tablespoon olive oil. Add your onions and sauté over medium heat for 5-6 minutes. Add the celery and carrots and cook for another 4-5 minutes.  Season the pot with salt and pepper. Add in the garlic and cauliflower and stir together, cooking for another 10 minutes over medium-low heat. Add in your butter and stir to melt. Sprinkle in the flour and stir together until combine well. Pour in the stock and bring to a gentle simmer.

 

While the soup cooks, prepare your potato pancakes. Place your grated potatoes, finely diced leeks, 2 minced garlic cloves, salt and pepper to taste, beaten egg, and 1/4 cup flour to a mixing bowl. Use you hands to thoroughly mix the ingredients together. Heat up a pot with 1/2 cup oil. Form your pancakes no bigger than your palm and about 1/4-inch thick.  You can make them thicker if you prefer, just cook them slightly longer.  Fry about 2 at a time to avoid over crowding the pot. Fry until golden on both sides, then cool on a paper towel. Continue until the batter is gone.

 

Once the stock is simmering, use an immersion blender to puree the soup. Or, transfer to a blender or food processor and blend until smooth. Return the soup back to the pot, reheat over low flame, and stir in the cream. Ladle into soup bowls and serve with potato pancakes. Try your pancakes with a dollop of Greek yogurt or apple sauce.

 

 

 

Arugula & Feta Fritatta

 

Serving size 4-6

 

Ingredients

 

1 tablespoon olive oil

 

1 tablespoon butter

 

3 cloves garlic, chopped

 

1/4 cup of onions, diced

 

1 6-ounce bag arugula, chopped

 

8 eggs, beaten

 

¾ cup cream

 

1/4 cup Feta cheese, crumbled

 

Instructions

 

Preheat the oven to 300 degrees.  Sauté garlic and onions in 1 tablespoon olive oil and 1 tablespoon butter in an oven-safe pan.  Season with salt and pepper. Add in your arugula and stir together.  Whisk together eggs and cream. Add salt and pepper to the eggs then pour into the pan.  Top with feta cheese. Over medium heat, cook until the eggs are just set, and then slip into the oven for slower cooking. Cook for another 8-10 minutes, checking on it frequently. You may want to cook it for less time, depending on how you prefer your eggs.

 

 

 

Raw Cheddar & Mushroom Souffle

 

Serving Size

 

Ingredients

 

3 tablespoons butter, plus another tablespoon to grease your pan

 

2/3 cups raw cheddar cheese, grated

 

1 cup milk

 

4 egg yolks

 

3 ounces cream cheese

 

5 egg whites, room temperature

 

1/3 cups mushrooms, sliced

 

1 teaspoon thyme, chopped

 

3 tablespoons all-purpose flour

 

Salt and pepper to taste

 

Instructions

 

Preheat our oven to 400 degrees. Grease your baking dish (preferably one that is round, about 7-inches in diameter and 3- to 3 1/2-inches deep).  Melt the butter in a medium pan. Over low heat, stir in the flour with a wooden spoon.  Stir constantly for 2 minutes. Bring your milk to a gentle simmer in a separate, small pot. Make sure the milk does not boil. Add the milk to the butter and flour and whisk well. Season the pan with salt and pepper to taste and a pinch of nutmeg. Continue to cook and stir over low flame for about 2 minutes.

 

Off the heat, whisk in the egg yolks, one at a time. Add both cheeses, thyme and the mushrooms and mix together. Place your egg whites in a mixing bowl, add a pinch of salt, and use an electric mixer to bring them to stiff peaks. Start the mixture on low speed for 1 minute, gradually increasing the speed. Once the egg whites hold firm peaks, whisk 1/4 of them into the cheese mixture. Continue by gently folding in the rest.

 

Pour the mixture into the souffle dish, smooth out the top with a spatula and then draw a large circle on the top to help the souffle rise evenly. Place in the middle of the oven and close the oven door. Turn the temperature down to 375 degrees and bake for 30-35 minutes. Do not open the oven door.  Peak through the oven door to see your souffle puffed and golden.

 

 

 

Radicchio & Blue Cheese Pasta with Lemon

 

Serving size 4

 

Ingredients

 

1 head radicchio

 

1.4 cup Olive oil

 

1 pound pasta (tubes like rigatoni work best to hold the sauce in their grooves)

 

6 cups salted water

 

¼ cup good blue cheese

 

1 lemon, juiced

 

Fresh black pepper to taste

 

Instructions

 

Light but satisfying!  Tear your radicchio leaves into bite size pieces. If it is warm outside and the grill is still out, toss them in olive oil and up on the grill for 2 minutes on each side. Otherwise, once torn, set them aside. Cook pasta in salted water until the pasta is al dente, which is cooked through and tender but still has a slight bite and not mushy. Drain the pasta and toss with radicchio, blue cheese, the juice of one lemon, 1/4 cup olive oil, and fresh black pepper. Serve immediately.

 

 

 

Rosemary & Garlic Lamb Chops with Warm Beet Salad

 

Serving size 4

 

Ingredients

 

1 package Lamb Rack Chops (average .7 pounds)

 

3 cloves garlic, minced

 

2 tablespoons rosemary, roughly chopped

 

1 lemon

 

5-ounces arugula leaves

 

1 pound beets, peeled

 

1 tablespoon mint, chopped

 

½ cup pea tendrils

 

Olive oil

 

Salt and pepper to taste

 

Instructions

 

Prepare a shallow dish or use a plastic, sealable bag for your marinade. Place your chops in your dish or bag. Slice your lemon in half. Whisk together 1/4 cup olive oil with your garlic, rosemary, and the juice from half a lemon.  Pour over the chops, making sure all sides are coated well. Cover your dish with plastic wrap or a kitchen towel or seal your bag and refrigerate for at least 1 hour.

 

While the chops marinate, prepare your beets.  Peel your beets and preheat your oven to 375 degrees. Rub them with a little olive oil and roast on a baking sheet for 1 hour.  Once the lamb chops are marinated, heat an oven safe pan with olive oil and brown them on both sides over medium-high heat.  Transfer to the hot oven and broil on high for 3-4 minutes per side. While they cook, slice your beets into long skinny batons. Whisk together the juice of the other lemon half, the mint, and 1/4 cup olive oil. Toss the arugula in the dressing and arrange your warm beets on top. Top the beets with pea tendrils and serve with lamb chops.

 

 

 

Whitefish with Lemon Vinaigrette over Caprese Rice Salad

 

Serving size 4

 

Ingredients

 

1 large whitefish fillet

 

3 cloves garlic, minced

 

1 lemon, juiced and zested

 

1 cup rice

 

1 pint cherry tomatoes, halved

 

1 half bunch basil, chopped

 

Salt and pepper to taste

 

4 tablespoons olive oil

 

2 cups water

 

Instructions

 

Preheat your broiler or prepare your grill. Boil your water with a little salt in a medium pot and pour the rice in. Over medium heat let the rice absorb all the liquid.  In the meantime, rinse off your fish and pat dry with a towel.  Whisk together 3 tablespoons olive oil with 1 tablespoon lemon juice.  Lay the fillet flat on a baking sheet and season with the lemon vinaigrette and salt and pepper to taste. Top your fish with half of the minced garlic and a little lemon zest right on top.  Cover loosely with aluminum foil or parchment paper and cook in the oven or grill until cooked through- 10-12 minutes total  under the broiler; 3 minutes on each side on the grill.

 

Once the rice absorbs all the liquid, toss the rice and cover and cook for another 15 minutes. Then fluff with a fork into a mixing bowl. Add the rest of the olive oil (or more if you desire), the tomatoes, garlic, basil, and the rest of the  lemon juice/zest .  Season the bowl with salt and pepper and stir thoroughly.

 

Cut your fish fillet in half and serve on two plates alongside a helping of the caprese rice salad

 

 

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