Kristendish

Rock Shrimp Chowder

I love a good not-too-laden-with-cream chowder, especially if said chowder has good seafood and smokey flavor. This recipe is very loose because soup/chowders are quite forgiving (I almost said “souper” forgiving, but spared you)

Ingredients

• 4-5 potatoes (I used red potatoes which aren’t traditional, but I really like the flavor), diced (no need to skin, keep the added nutrients/texture/fiber!)
• 2 oz prosciutto or bacon, diced
• 1-2 C diced leek or onion, shallots or a combo
• 3 cloves garlic, chopped
• 1 cup milk or cream (I used lowfat and it turned out great!)
• 1 C corn kernels
• 1-2 tomatoes, diced (or one small can diced tomatoes)
• 1 can smoked oysters (used about 2/3 of the container)
• White wine as needed
• Herbs of preference (I used marjoram, white pepper, salt, black pepper and rosemary)
• Olive oil

Directions

1. Boil potatoes until very tender, drain and save water, placed potatoes aside
2. Heat about 1 Tbs olive oil with garlic and onion on medium heat ~2min, add prosciutto, rosemary cook until almost brown
3. Add potatoes, about 1 C of saved water, oysters, tomatoes and cook while mashing potatoes into liquid as they cook more
4. Add corn, herbs, spices to taste
5. Add wine and milk as needed to create chowder of desired consistency and taste
6. Cook for as long as you’d like- the longer the cooking time, the more enhanced flavor
7. Served with crusty bread and save some for the next day!

Mixed green salad with watermelon radish, yulu seeds (still have some left from AZ Farmers’ Market) and a tahini-lemon dressing

Calamari ready to be seared in garlic

If it wasn’t so ugly, I’d marry it.

Tofu perfectly seared in coconut oil

When tofu is done right, it can be quite excellent!

Garlic shrimp with paprika and sauteed greens

Ingredients

• Shrimp (shell after purchase)
• Greens
• Garlic
• Olive Oil
• White Wine
• Paprika, sea salt
• Lemon

Directions

1. Saute garlic in olive oil on low until just turning golden
2. Add shrimp cook ~ 2 min on each side and add splash of wine
3. Sprinkle with paprika and salt, cook about 1 more minute
4. Take shrimp out, leave about half of the garlic in and cook greens 1-2 minutes until soft. Serve with shrimp and squeeze of lemon

Saffron pasta with sauteed mushrooms, tomato, chard and marjoram

Heavenly Cornbread

This will be the best cornbread that has ever graced your lips. Seriously. I adapted a cornbread recipe from Culinate (the savory version) and added diced onion and whole corn kernels. The yogurt in the recipe and the corn/onion give it a wonderfully moist texture and excellent taste. It’s even great with honey if you’re into that sort of thing.

Ingredients

• 3/4 C yellow cornmeal
• 1/2 C flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1 Tbs brown sugar
• 3/4 C yogurt (or buttermilk)
• 4 Tbs butter, melted
• 1/2 onion, diced
• 1/2 C corn kernels

Directions

1. Preheat oven to 400, butter an 8” square baking dish (or loaf, pie pan or muffin tins)
2. In a small bowl, whisk together cornmeal, flour, baking soda, and salt. In a medium bowl, mix together the egg, brown sugar, and yogurt
3. Add the dry ingredients to the egg mixture and stir to combine. Stir in melted butter, onion and corn. Pour batter into prepared baking dish
4. Bake on the middle rack of the oven for 15 to 20 minutes, or until golden-brown
5. Cool in pan for 10 minutes before cutting into squares to serve. Delicious served warm with honey and butter.

Zucchini Involtini

Ingredients

• Zucchini, medium slices length-wise
• Prosciutto
• Toasted pine nuts
• Chevre
• Olive Oil
• Herbs as desired

Directions

1. Brush zucchini slices with olive oil and cook about 5-10 min on each side on 400 degrees or until soft.
2. Mix goat cheese with pine nuts and herbs (may have to add a little olive oil to soften)
3. Place slice of prosciutto on cooked zucchini to fit, add dollop of goat cheese mixture on one end and roll up.
4. Repeat with other pieces.
5. Serve at room temp.

Spaghetti Squash with homemade heirloom tomato sauce, sauteed greens and garlic toast

Smoked salmon cakes with cumin-yogurt sauce

To make salmon cakes, basically mixed together finely chopped smoked salmon (can also use canned salmon, but is just not quite the same), onion, parsley, leek or shallots, white pepper and dash of salt. Cook in vegetable oil on medium high until all sides are brown. Served with a squeeze of lemon and cayenne alongside yogurt sauce with cumin.