Cocktail Recipes, Spirits, and Local Bars

Petrale Sole with Lemon-Shallot Brussels Sprouts

Petrale Sole with Lemon-Shallot Brussels Sprouts

Ingredients

  • 1/4 cup all purpose flour
  • 2 teaspoons finely grated lemon peel
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon ground white pepper plus additional for seasoning
  • 3 tablespoons olive oil, divided
  • 12 ounces petrale sole fillets
  • 3/4 cup thinly sliced shallots
  • 6 ounces brussels sprouts, trimmed and thinly sliced lengthwise
  • 1 tablespoon unsalted butter
  • 1 teaspoon chopped fresh Italian parsley

Recipe Preparation

  • Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.

  • Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat. Coat fish in flour mixture and shake off excess. Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side. Remove from heat and season to taste with salt. Cover loosely with foil and set aside.

  • Wipe out 1 skillet. Add remaining 1 tablespoon olive oil and heat over medium heat. Add shallots and sauté until almost translucent, about 2 minutes. Add brussels sprouts and broth. Increase heat to medium-high and cook, stirring occasionally, until brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes. Remove from heat. Stir in butter. Season to taste with salt and white pepper.

  • Spoon brussels sprouts onto plates. Top with fish, sprinkle with chopped parsley, and serve.

Recipe by Jill Silverman Hough,Photos by Kiyoshi Togashi

Nutritional Content

One serving contains the following: Calories (kcal) 514.9 %Calories from Fat 50.0 Fat (g) 28.6 Saturated Fat (g) 6.9 Cholesterol (mg) 94.8 Carbohydrates (g) 31.0 Dietary Fiber (g) 3.9 Total Sugars (g) 5.4t Net Carbs (g) 27.1t Protein (g) 34.3Reviews Section

The Olive Cellar Recipes * Appleton, WI

Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne. Heat 2 1/4 teaspoons of oil in heavy medium skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates. Remove skillet from heat and wipe out. Add remaining oil, carrots, lemon juice, and lemon peel. Sprinkle with salt, pepper, and remaining cinnamon and cayenne. Toss to blend. Cover and cook over medium-low heat until carrots are just tender, about 5 minutes. Mix in mint. Mound carrots on fish and serve.

Nutritional Information

One serving contains the following:
Calories (kcal) 262.1
%Calories from Fat 40.2
Fat (g) 11.7
Saturated Fat (g) 5.7
Cholesterol (mg) 67.9
Carbohydrates (g) 7.5
Dietary Fiber (g) 2.3
Total Sugars (g) 3.3
Net Carbs (g) 5.3
Protein (g) 30.2


Petrale Sole with Lemon-Shallot Brussels Sprouts - Recipes

Golden Corvina

Gill-net or hand-line caught, Ecuador

Corvina is now more available than it was a decade ago. But you probably won't find it at your local Jewel or Mariano's. It Is a delicious firm, mild, and sweet fish. To us, corvina is special, and if you haven't tried it yet, we suggest you make a point of it this time.

Corvina is a generic name for a large number of noisy fish in the Sciaenidae family, which includes both croakers and drum fish. (Those common names reflect the sounds each fish makes: Croakers croak while drum make a beating or drumming sound.)

You can prepare corvina in a number of ways: as ceviche, baked, broiled, grilled, and sautéed. Low to moderate mercury. Kosher.
1 lb. for $21.50

Petrale Sole

Trawl caught, West coast

Petrale sole, which is actually a flounder, was given its name for marketing purposes. It is a right-eyed flat fish that lives on the sandy or muddy ocean floor, off the Pacific coast. The fishery is managed by the Pacific Coast Groundfish Collective.

Petrale sole is considered to be the best of the West Coast flounders with a mild flavor and delicate flesh. It can be prepared almost any way: sautéed, baked, broiled. Seafood Watch rates it a "Best Choice." Low mercury level. Kosher.
1 lb. for $17.00

Frozen Fair Trade Shrimp

Supera net caught, Mexico

Finally a shrimp you can feel good about eating! We just might have been the first in Chicago to feature certified Fair Trade shrimp, and we are pleased to report that they are delicious! We are going against our standard here by offering a frozen product. Here's why: Instead of dealing with giant gas-powered trawlers to catch their shrimp Del Pacifico works with artisanal fishermen in Mexico who use small sail-powered boats called pandas, which are slightly larger than a rowboat and have a spectacular sail. (Score one.)

The wind and tide guide the net. Because they operate on such a small scale the fishermen can remove bycatch and return it to the water alive resulting in the lowest bycatch in the shrimping industry! (Score two.)

Because the boats are small and have little storage area they can't be out at sea for long periods meaning that the shrimp are blast-frozen within hours of capture. What is more, Fair Trade certification guarantees that there are no human rights abuses and that a percentage of the profit is returned to the community that caught the shrimp. (Score three and four.)

Keep in mind that these shrimp are peeled and deveined FROZEN shrimp. US Fair Trade certified.
1 lb. (about 26 to 30 per pound) for $16.00


Moroccan Halibut and Carrots

Ingredients

2 5-ounce 1-inch-thick halibut fillets

1/4 teaspoon (generous) ground cinnamon

1/4 teaspoon (generous) cayenne pepper

4 1/2 teaspoons olive oil, divided

1 cup 1/4ࡧ/4ࡨ 1/2-inch sticks peeled carrots (cut from 2 large)

1 tablespoon fresh lemon juice

3/4 teaspoon finely grated lemon peel

2 tablespoons thinly sliced fresh mint

Preparation

Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne. Heat 2 1/4 teaspoons of oil in heavy medium skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates. Remove skillet from heat and wipe out. Add remaining oil, carrots, lemon juice, and lemon peel. Sprinkle with salt, pepper, and remaining cinnamon and cayenne. Toss to blend. Cover and cook over medium-low heat until carrots are just tender, about 5 minutes. Mix in mint. Mound carrots on fish and serve.

Nutritional Information

One serving contains the following:
Calories (kcal) 262.1
%Calories from Fat 40.2
Fat (g) 11.7
Saturated Fat (g) 5.7
Cholesterol (mg) 67.9
Carbohydrates (g) 7.5
Dietary Fiber (g) 2.3
Total Sugars (g) 3.3
Net Carbs (g) 5.3
Protein (g) 30.2


Sautéed Petrale Sole in Herb Butter Sauce

Ingredients

  • 1 1/2 pounds fresh petrale sole fillets
  • Salt, to taste
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons minced shallots
  • 1/4 cup dry white wine
  • 2 tablespoons, cut into 4 pieces, cold, unsalted butter
  • Fresh thyme leaves (or any fresh herb for flavor)
  • Minced fresh chives
  • Lemon wedges (use Meyer lemons if available)

Method

Pat the sole fillets dry with paper towels. There is a lot of moisture in Petrale sole, so you might have to pat them dry twice.

Lightly salt the fillets on both sides.

Heat oil in a large, stick-free skillet on medium-high heat. Once the oil is hot, carefully add the fillets to the pan. Brown the fillets gently on both sides.

Fish is cooked when it flakes easily and is no longer translucent. Sole fillets will cook up very quickly, no more than a few minutes on each side, so don't walk away from the pan while cooking. Once done, remove the fillets from pan and place on a warm plate.

Add shallots to the pan and sauté until soft.

Add white wine to the pan with the shallots to deglaze the pan, and scrape up the browned bits at the bottom of the pan.

Add butter and gently swirl to make a sauce. Add herbs, and squeeze a little lemon juice into the sauce. Spoon over the sole.


Past Menus

Menus always showcase organic and otherwise sustainably grown/produced ingredients, primarily from Whatcom and Skagit counties, as well as other Puget Sound/Northwest sources on occasion — typically including some of these favorite farmers, fishers and purveyors.

It’s so gratifying to cook for people who really love my meals and let me know! If you’re on the fence about how delicious, affordable and convenient this service can be, just read these comments from many happy clients, then check out the menus posted below.

Feedback from happy customers:

“Your food is amazing! Thanks so much…LOVE LOVE LOVE your service!” -Danielle R.

“Stellar customer service…a blessing…the fish, delish…that pasta, yum!” –Wendy B.

“We’ve REALLY enjoyed our meals! Very healthy and muy delicioso. Just what I was hoping for.” – John & Peggy B.
“The food has been great!” – Carol G.

“We have really enjoyed your meals!” – Shirley S.

“… fabulous! I’m loving your food!” ** “Your food was delicious once again this week…loved chowder and pot roast especially ** The lasagna was amazing!**Just finished the salmon cakes and cauliflower/broccoli dish. Delicious. **My girlfriends loved the seafood stew!**Salmon chowder is amazing!” “So delicious and healthy!” – Diane S.

“We’re eating better and healthier, maintaining our ideal weights, and saving money on our grocery bill.”
Margaret P.

“Now your ‘Favorite Pasta’ is my family’s favorite pasta, too!” –Jeanne T.

“Really liked the braised chicken and the squash soup. It was a lot of food for me, but the extras froze fine.” – Kirk S.

“We wanted to let you know how much we loved your entrees and sides and dessert last week. They were awesome, tasted wonderful, and we enjoyed every bit. We looked forward to trying a new dish every night…what a treat! – Joy and Randy H.

“…wonderful…delicious…now was the perfect time to relax and be pampered with healthy meals.” – Sherry T.

“Thank you so much for your seamless service and delicious meals…a true pleasure.” – Naomi B.

“We loved every minute of our personal chef experience.” – Pete and Linda C.

“(My family and friends) loved the meals you made and I loved the break from cooking.” -Sue R.

“…thank you again for all the amazing food in my fridge and freezer! It is pure luxury to come home and not have to think about cooking under a deadline.” – Laurie C.

“The meals are great. We’re enjoying everything!” –Dan B.

January 17, 2017

Seaside Stew: Wild Oregon rockfish, wild US prawns and potatoes in a garlicky tomato, herb and white wine broth, served with Avenue Bread bakery dinner rolls
Raw salad of mixed greens, matchstick rainbow carrots, red and yellow beets, sweet potato, kishu oranges, with pistachio oil-orange vinaigrette and toasted pistachio garnish

Savory galette with roasted butternut squash, shiitake and cremini mushrooms, caramelized onions and leeks, rosemary and thyme, Acme gruyere
Cracklin’ brassicas – cauliflower, broccoli and Brussels sprouts, tossed in middle eastern spices with red onion and roasted

Chicken tortilla soup – south-of-the-border flavors in a savory broth with organic chicken, black-eye peas, diced vegetables and cilantro, garnished with spiced tortilla strips and grated cheddar

Carrot, parsnip, celery root and sweet potato soup – a smooth purée with locally grown ginger

January 10, 2017

Wild salmon-bay shrimp cakes with rémoulade, served with rice pilaf and sautéed spinach

French style baked chicken – bone-in pieces slathered with olive oil, Dijon mustard and tarragon, served with glazed carrots and peas with mushrooms and shallots

Beef and butternut squash stew with rosemary, thyme and marsala, served on garlicky mashed potatoes

December 15, 2016

Moroccan braised chicken – mildly spiced, with chick peas, green beans, green olives and raisins in a tomato-based broth served with aromatic basmati rice

Two soups:
–Italian Wedding – meatballs (grass-fed beef, pork and chicken blend) and chard in a savory broth with grated parmigiano
–Wild Copper River salmon, potato and corn chowder with dill

Old-fashioned meatloaf grass-fed beef and pork blend), served with herb-roasted root and winter vegetable medley

Portuguese style fisherman’s stew – chunks of whitefish, prawns and spicy sausage with potatoes and kale in a tomato-herb broth.
Fresh bakery rolls.

Bone-in chicken, herb-rubbed and baked on a bed of apples, onions and cabbage.
Maple-glazed delicata squash with rosemary. Broccoli gremolata.

Chunky chipotle black bean and sweet potato soup. Cheesy green chile cornmeal muffins.

A little somethin’ sweet: chocolate pots de creme.

November 22

Organic chicken, roasted root vegetable and mushroom pot pie with tarragon and thyme in pastry crust
Marinated chopped kale salad with currants and toasted pistachios
Garlicky marinated carrots with parsley

Italian meatballs (grassfed beef, pork, organic dark chicken meat, grated pecorino and parmigiano, fresh herbs) with chunky marinara delivered with fresh Bellingham Pasta fettuccine

Two soups:
Russian borscht – hearty beet, cabbage, carrot and grassfed beef
White bean and kale with grated parmigiano

Wild salmon-bay shrimp cakes with red pepper aioli
Cracklin’ cauliflower, broccoli and Romanesco
Roasted pears w/ caramel sauce

Middle Eastern stuffed peppers – spiced lamb, beef and rice, topped with feta, chunky tomato-herb sauce

Southwest pork stew with winter squash and hominy
Cheesy-chili corn muffins

Cider-braised chicken – bone-in dark meat pieces, slow cooked in Bellewood Acres apple cider and chicken stock, with cider-glazed onion gravy. Served with herb-roasted mixed potatoes and carrots, braised mixed kale with red onions.

Two soups:
Autumn squash, pumpkin and sweet potato with apple and spices
Fire-roasted tomato – just a bit of cream

Classic lasagna bolognese, made with B’ham fresh pasta sheets
Apple crisp – buttery oat, walnut, brown sugar topping

“My Favorite Pasta” – fresh pasta tossed with radicchio and greens in a light sauce, with bacon, garlic, grated cheeses, roasted bell pepper, sun-dried tomatoes, garnished with toasted bread crumbs and pine nuts

Something sweet: chocolate pots de creme

Italian “Sunday stew” – grass-fed beef chuck, slow-cooked in thick tomato-herb sauce with mushrooms and carrots. Served with cheesy polenta.

BBQ pulled pork – slow cooked shoulder with caramelized onion and spicy-tangy-sweet sauce. Served with bakery slider rolls and freezer slaw.

Mediterranean fish stew – fresh wild true cod and petrale sole in a thick vegetable-tomato-based broth with fresh herbs

Four-brassica gratin – Yellow and white cauliflower, broccoli and Romanesco florets, baked with a creamy cheese sauce and baked with grated cheese and breadcrumbs

Bone-in chicken breast, baked on a bed of apples and onions with sage, rosemary and thyme. Served with spiced honey-glazed delicata squash and herb-roasted mixed potatoes.

Indian red lentil and vegetable stew – exotic spices with spinach, sweet potatoes, carrots, celery, served with naan bread.

Mac & cheese for grown-ups – ready to bake pasta in a creamy three-cheese sauce with glazed onions, spinach and ham, finished with a golden bread crumb-grated cheese topping

Fresh salad of mixed lettuces, carrot and beet threads, ready to toss in hazelnut oil-apple cider vinaigrette

Middle eastern chicken and chick pea stew – tender pastured chicken simmered in a tomato-based sauce with chick peas, green beans, carrots, onions, raisins, olives and spices, garnished with toasted sliced almonds and served with yellow rice.

Italian wedding soup — grass-fed beef and pork meatballs in a savory broth with chard and grated Beecher’s “Flagsheep” cheese, served with sweet potato biscuits.

Roasted pears with walnut-maple-oat crumble.

Fresh wild salmon filet, ready to bake under parchment with end-of-season tomatoes, fresh dill and chives, preserved lemon compound butter. Served with Bluebird Grains farro-wild rice pilaf and broccoli flan.

Autumn chicken: bone-in breasts, brined and roasted on a bed of sliced apples, green cabbage and onions, fresh thyme and rosemary. Side of maple-glazed delicata squash.

Grass-fed beef stew, mildly spiced and oven-simmered with fennel, carrots and zucchini. Served with corn muffins.

September 27
Greek style baked wild rockfish filet on a bed of sautéed chard and julienne vegetables, topped with fresh tomatoes, olives, fresh herbs, feta crumbles and lemon-herb compound butter.
Served with herb-roasted carrots, parsnips and potatoes

Old-fashioned meatloaf (grass-fed beef and pork blend) with tangy red sauce
Served with g arlicky cheesy mashed potatoes

King Ranch casserole – a Tex-Mex comfort food favorite made with locally pastured organic chicken and corn tortillas with a creamy, cheesy, mildly spicy sauce

Two soups:
Fire-roasted tomato – slightly chunky, with just a bit of cream
Carrot and fennel with ginger – a smooth purée, dairy-free

September 16

Corn and potato chowder with bacon and dill, served with zucchini- feta fritters with roasted sweet bell pepper-roasted tomato coulis

Provencal herb-roasted chicken, served with stuffed tomatoes gratinées and spicy orzo with sautéed vegetables

Caribbean jerk-spiced roast pork tenderloin with toasted pepita-green chili sauce, served with m aple-glazed delicata squash with cilantro-lime butter

September 9

Late summer vegetable gratin: green & yellow zucchini, sweet bell pepper, heirloom tomatoes, topped with crispy golden breadcrumbs and grated cheeses. Served with roasted eggplant tossed with fresh pasta.

Chipotle black bean – chorizo soup — a hearty and satisfying bowlful. Served with cheesy chili cornbread.

Greek style beef and Romano bean stew with cinnamon and fresh mint. Served with lemon-scented rice pilaf.

September 2

Prosciutto-wrapped pan-roasted lingcod on confetti corn (fresh kernels sautéed with diced zucchini, red and green bell peppers, leeks, shiitakes), blistered grape tomatoes served with herb-roasted purple, red and golden potatoes, sweet potatoes, carrots

Summer vegetable soup with Romano and cranberry beans, chard, fresh herbs
Tartines–toasted BreadFarm baguette with seasoned cream cheese-chevre spread, slow-roasted tomatoes and garlic

Indian style chicken curry on aromatic basmati rice, with sesame-ginger-garlic steamed broccoli

PNW Fish & corn chowder-wild sockeye salmon, halibut and lingcod with fresh corn, potatoes and dill in a creamy fish broth

Summer gratin: heirloom tomatoes and zucchini, sliced, layered on sautéed fennel, leeks, spring onions and garlic, baked with grated Acme asiago, fresh breadcrumbs and basil

Simply marinated and grilled grass-fed beef steak served with herb-roasted new potatoes, carrots, onions and Romesco sauce

Moroccan chicken, chick pea and Romano bean stew – mildly spiced, with tomatoes, olives and raisins served with s cented couscous

Bronzed wild king salmon filet on Whatcom summer succotash: sliced Romano beans, fava beans, fresh corn, leeks, zucchini, red pepper, blistered grape tomatoes, shiitakes, fennel, topped with chive-shallot compound butter.

Bluebird Grains emmer farro-zucchini patties with lemony yogurt sauce

Cuban black bean and sausage stew, served with spiced cilantro rice

Old-fashioned meatloaf with red sauce: grass-fed ground beef, pork and dark turkey blend. Served with crispy red, white & blue “smashed” potatoes.

Two Soups:
-Summertime minestrone, a thick vegetable-bean soup with subtle Italian herb flavors
-Cheesy roasted and spiced cauliflower purée

Pastured chicken, brined, slathered with Dijon mustard, EVOO, tarragon and savory, and roasted

Rice pilaf – mixed rices, sautéed diced vegetables, toasted sunflower seeds with herbs

Maple glazed carrots with thyme

Steamed pole beans with chive butter

Organic pastured egg frittata with uncured bacon, new potatoes, Acme gruyere cheese

Tuscan pasta with broccoli, tuna, red pepper flakes and garlicky toasted breadcrumbs

Fire-roasted tomato bisque

Old fashioned beef and vegetable stew, s erved with brioche rolls and herb compound butter

Middle eastern style stuffed sweet red peppers – grass-fed beef and lamb with rice, diced vegetables, herbs and spices, topped with sheep feta and tomato-roasted red pepper sauce

Mixed vegetable grill – green and yellow zucchini, portabella mushrooms, radicchio, red onion s erved with Mediterranean salsa verde

Brittle Barn farms pastured, organic chicken – marinated and grilled, with basil aioli.
Red, white and blue ‘oven fried’ potatoes with chives and parsley
Steamed Romano beans with burst cherry tomatoes

Bean, cabbage, potato and sausage stew – a version of l’ollada, the old dish of Catalonia and Roussillon regions

Italian grass-fed beef and pork meatballs
Baked zucchini – sliced, layered and baked with chunky tomato sauce, herbs, Parmigiano Reggiano and Ferndale Farmstead asiago

Individual chocolate lava cakes

Ginger-sesame grass-fed beef with broccoli, onions, shiitakes, green pepper, s erved with peanut-sesame rice noodles

Country-style chicken, white bean and barley soup

Rotini pasta tossed with bacon, corn, zucchini, leeks, spinach, roasted red bell pepper, burst grape tomatoes, basil, shaved Parmigiano Reggiano, toasted pine nuts

Herb- and mustard-roasted red, white and blue potatoes with roasted carrots

Steamed green beans and slow-roasted cherry tomatoes with fresh dill

Roasted red and yellow beets with fresh dill and preserved lemon

Rustic caramelized onion, zucchini and shiitake galette in cream cheese-butter pastry, with Gothberg Farms chevre

Early tomato and spring onion bisque with fresh basil

Simple roast chicken, brined, butterflied, slathered with Dijon mustard, EVOO, tarragon and thyme

Herb- and mustard-roasted baby turnips, new potatoes, carrots

Ragout of fava beans and snap peas with baby bok choy and shallots

Grass-fed beef, beet and cabbage borscht

Copper River king-sockeye salmon cakes with rémoulade
Sautéed snap peas and zucchini, pan-roasted potatoes

Mediterranean lamb stew with chick peas, green beans, cinnamon, currants and mint
Brown and basmati salad with cucumbers, red peppers, red onion, cilantro, mint

Two farmer’s market soup purées: Carrot, fennel & leek with ginger and Kohlrabi-leek with thyme

Italian beef stew – chunks of grass-fed chuck simmered in a tomato-based sauce with herbs, onions, garlic. Served with tri-color fettuccine.

Chicken, corn and white bean chili – mild spices. Served with buttermilk cornbread.

Dijon mustard-and-herb-rubbed pork tenderloin, grilled. Served with herb-roasted new potatoes, herb-and-honey-glazed spring carrots, snap peas with mint.

Bronzed Copper River sockeye filet on spring vegetable ragout* with lemon-rosemary white bean mash (*snap peas, asparagus tips, fennel, leeks, shiitake mushrooms, spring onions, green garlic)

Middle eastern chicken stew with chickpeas, green beans, tomatoes, raisins and olives in a spiced broth, served with scented brown basmati rice

“Mac & cheese for grown-ups” – pasta in creamy 3-cheese sauce baked with diced uncured ham, glazed onions and spinach, with golden crumb topping

Herb-roasted baby spring carrots, kohlrabi and zucchini batons

Springtime frittata – pastured eggs, spinach, leeks, fresh dill and chives, grated Acme gruyere, with carrot-fennel-green garlic coulis

Chicken pot pie – tender chicken pieces and vegetables in a light creamy sauce, topped with butter puff pastry

Balsamic-braised beef – slow-cooked grass-fed chuck roast, shredded, served with balsamic-onion sauce on smashed spuds

Local, seasonal fresh vegetable sides: herb-roasted carrots, potatoes and onions butter-braised radishes and baby turnips with their greens, shiitakes, diced bacon and onions roasted sesame-ginger-garlic asparagus, baby bok choi, tatsoi

Fresh lemon pepper spaghetti with toasted “fat” breadcrumbs, gremolata (parsley, garlic, lemon zest), Dungeness crab, burst grape tomatoes

African red lentil soup with spinach and sweet potatoes, side of naan (Indian flatbread)

Meatloaf – grass-fed beef , pastured pork, organic chicken blend, with sweet and tangy sauce

Local, seasonal vegetable sides to mix & match: asparagus with fresh tarragon and lemon zest butter-braised Easter egg radishes and baby turnips with their greens and sautéed shiitakes, diced bacon, onion sesame-ginger sautéed Napa, turnip greens and leeks sesame-ginger roasted cauliflower herb-roasted purple and gold potatoes and carrots.

Jerk spice-rubbed and marinated Jack Mountain pork tenderloin, grilled and roasted, served with mango-cucumber salsa. Side of spiced sweet potato oven “fries” with cilantro-lime crema.

Italian Wedding Soup – grass-fed beef and pork meatballs with chard in savory broth, with grated parmigiano cheese. Tuscan white bean and orzo pasta salad.

Chicken Divan – tender breast meat from pastured Brittle Barn Farm chickens, baked in creamy-cheesy sauce with broccoli and broccoli rabe and golden bread crumb-cheese topping. Side of barley pilaf – sautéed diced vegetables and bacon, golden raisins, toasted almonds, thyme and parsley .

Baked Oregon petrale sole filets on spring vegetable ragout (braised radishes, radish greens, spinach, asparagus tips, shiitake mushrooms, leeks, fennel, carrot threads) with lemon-dill-chive compound butter and rice pilaf

Turkey tortilla soup – breast meat and vegetables in a Tex-Mex seasoned, mildly spicy broth with shredded cheese and sour cream garnishes
Chili-cheddar buttermilk cornmeal muffins

Grilled grass-fed beef ribeye steak with charred onions, bell peppers and blistered grape tomatoes
Crispy roasted potatoes with Romesco sauce

Minted sweet pea, spring greens and mixed alium soup

Du Puy lentil salad with roasted vegetables, diced uncured bacon and sun-dried tomato basil cheddar

Brined bone-in chicken, slathered with Dijon mustard, olive oil, lemon and tarragon, roasted and accompanied by spring vegetable mélange

Greek lamb stew with green beans, chickpeas, mint, dill and cinnamon, served with lemon-cinnamon scented rice and honey-glazed carrots

Rustic tart of asparagus, onion, leeks and shiitakes with chevre, on cream cheese pastry crust. Fire-roasted tomato bisque. Meyer lemon pudding.

Pulled pork in molé with corn tortillas. Red cabbage, carrot, jicama and cilantro slaw and pickled red onion.

Sicilian style braised chicken with capers, raisins and pine nuts. Lemony orzo and wilted spinach.

Grilled spice-rubbed pork tenderloin with toasted pepita sauce. Sides of s weet potato oven “fries” with chipotle mayo and grilled asparagus.

Italian stew – tender beef simmered with mushrooms and carrots in an herb-rich tomato sauce, with fresh Breadfarm rolls. Individual molten chocolate cakes. (All items freezer-friendly.)

“Mac & cheese for grown ups” – pasta baked in creamy sauce with four cheeses, glazed shallots, spinach and bacon under golden crumb topping. Carrot, fennel and leek soup with ginger. (All items freezer-friendly.)

Northwest chowder: Dungeness crab, Oregon Bay shrimp, potatoes and corn in a creamy dill broth.
Garlicky marinated carrots with parsley and parmesan shards. Cheesy green chili corn muffins.

Pastured beef stir-fry with bok choy, shitakes and green onions. Szechuan noodles with peanut-sesame sauce.

Organic chicken vegetable pot pie with cream cheese pastry crust. Spinach and broccoli soup, a smooth purée.

Mixed mushroom, leek, caramelized onion and spinach galette with gruyere and thyme. Served with raw b eet, carrot and fennel slaw in orange vinaigrette, topped with toasted almonds.

Chicken ragu with tomatoes, bacon and green olives, tossed with penne pasta and grated parmigiano.

Old-fashioned meatloaf, a blend of grass-fed beef, pork and dark turkey. Served with roasted root vegetable mélange and cheesy polenta.

Baked pear crumble dessert.

Petrale sole, baked on a bed of julienne sliced fennel, leeks, celery and sweet bell pepper lemon, chive and dill compound butter. Herb and vegetable rice pilaf. Spinach flan.

Bone-in chicken breast roasted on a bed of apples, onions and cabbage. Garlic mashed potatoes.

“Favorite Pasta,” tossed with uncured bacon, chiffonade of fresh greens, sundried tomatoes, grated cheeses and a light sauce. Carrot and ginger soup, a velvety purée.

February 26

Winter comfort food meal:
Turkey meatball and chard soup. Classic buttermilk biscuits. Butterscotch pudding.

Lamb and chickpea tagine served on scented couscous. Moroccan spiced and roasted carrots.

Pork tenderloin with caramelized pears in creamy pear brandy sauce. Russet, Yukon gold and sweet potato mash. Steamed broccoli with preserved lemon and glazed shallots.

February 19

Grilled marinated prawn skewers with green herb sauce.
Served with crispy smashed mixed potatoes and grilled red onions.

Chinese cashew chicken and vegetables. Served on brown rice with sesame and green onions.

Beef and butternut squash stew with green beans, rosemary, thyme and marsala.
Served on lemony buttered pappardelle noodles

Apple dumplings – cored, stuffed, wrapped in pastry and baked. Served with caramel sauce.

February 12

Mushroom, leek and goat cheese frittata with roasted sweet bell pepper-tomato coulis.
Spinach and broccoli soup – a smooth purée without cream.

Cider-brined pork loin chops with blue cheese and pear stuffing.
Maple-and-mustard-glazed butternut squash and Brussels sprouts, with fresh rosemary and thyme.

Grassfed lamb-and-beef patties with mint, pine nuts and tzatziki sauce.
Herb-roasted carrots and purple and golden fingerling potatoes.

Bow Hill blueberry crisp with oat, butter and walnut topping.

Soup & Salad: Northwest composed salad plate of mixed greens topped with grilled Lummi Island Wild sockeye, hard boiled pastured egg, Flagship cheddar, carrot and beet threads, crisp apple slices, toasted hazelnuts. With f ire-roasted tomato bisque.

Old-fashioned turkey and chicken pot pie — white and dark meat with vegetables in a creamy sauce, topped with flaky pastry crust. Fresh g rapefruit , jicama, red onion and avocado salad.

Grass-fed beef and pork meatloaf with uncured bacon strips and savory tomato-based sauce, served with cheesy polenta sticks. Sautéed bok choy with glazed shallots.

Creamy Dungeness crab and corn chowder. Mini sweet potato biscuits. Raw shaved fennel, celery, red onion and orange salad in orange vinaigrette.

Grass-fed beef pot roast, slow cooked with rich, slightly tangy sauce and served on cheesy garlic mashed potatoes. Roasted mélange of root vegetables (carrots, parsnips, rutabaga, red onion, butternut squash) and green beans.

Middle-eastern turkey- and rice-stuffed sweet bell peppers. Cracklin’ roast cauliflower and broccoli. Roasted pears with walnut crumble and Greek yogurt.

True cod filet baked on sliced fingerling potatoes, fennel, sweet red pepper, leeks and shitakes, with lemon-shallot-dill compound butter. Broccoli flan with rustic tomato sauce.

Hazelnut-parsley-mustard-crusted grilled lamb chops, served with locally made fresh pasta tossed in olive oil, preserved lemon and parsley. Sweet peas with caramelized shallots and fresh mint.

Hawaiian honey- and lime-glazed chicken thighs with green rice and glazed carrots with cilantro.

Fresh fusilli pasta tossed with tuna, carrots, onions, parsley and toasted pine nuts in a light sauce of olive oil, sundried tomatoes and kalamata olive paste.

Poulet Marengo – braised bone-in organic chicken breasts and thighs in a tomato-vermouth sauce, with mushrooms and tarragon. Served with lemony rose-flesh roasted potatoes.

Rustic grilled sweet Italian sausage on garlicky braised local beans and winter greens. Served with medley of roasted winter vegetables (delicata squash, broccoli, Brussels sprouts, purple potatoes, parsnips, carrots, rutabaga, turnips, shitake mushrooms, red onion, with fresh thyme and rosemary).

January 8, 2016

Wild salmon (Alaska King and Copper River Sockeye) and Oregon Bay shrimp cakes with rémoulade, served with ‘confetti’ corn and winter slaw

Mustard- and herb-roasted pork tenderloin with caramelized onions and fresh sage. Served with roasted sweet potato mash and fresh mixed greens salad topped with baked pear, toasted walnuts, blue cheese

Spicy beef stew with chick peas, served on fragrant couscous

December 31, 2015

Prawns Vera Cruz – large Gulf prawns bathed in a chunky, slightly spicy red sauce and baked. Served with Tex-Mex rice pilaf. Baked bananas with rum and cinnamon-lime cream.

French farmhouse chicken – brined, slathered with Dijon mustard, olive oil and fresh tarragon, and roasted. Rosemary, thyme, maple-glazed delicata squash. Sautéed kale with garlic.

“Mac ‘n’ Cheese for Grown-ups” – fresh fusilli and shell pasta baked in a creamy, cheesy sauce with diced ham, spinach and caramelized shallots, with a crispy topping. Raw salad of shaved fennel, matchstick celery, grapefruit and orange segments.

December 18

Braised lamb – hind shank, slow cooked to tenderness with carrots, onions, fennel bulb, fresh rosemary and orange peel, removed from the bone and topped with gremolata. Served with toss of roasted spaghetti squash, mushrooms, caramelized shallots, rosemary & thyme.

“My Favorite Pasta” – freshly made linguine, tossed in a light ‘secret sauce’, with uncured back bacon, a generous chiffonade of greens, grated hard cheeses, julienned sun-dried tomatoes,toasted pine nuts, etc. Side raw salad of matchstick carrots and beets (red, chioggia and yellow) with pistachios and pistachio oil-apple cider honey vinaigrette.

Baked California flounder on braised Beluga lentils with preserved lemon, white wine and thyme compound butter. Served with steamed broccoli rabe in lemon-hazelnut oil.

Rustic baked stuffed apples

Portuguese fish stew – chunks of firm fish, prawns, linguica, potatoes and kale in a tomato, herb and saffron broth. Cheesy baked polenta sticks.

Bone-in local organic chicken breast baked on a bed of onions, green cabbage and apples with thyme and rosemary. Herb-roasted winter vegetable medley.

Rustic mushroom and squash galette – savory blend of wild and cultivated mushrooms and butternut, baked in a free-form pastry crust. Salad of fresh spinach, arugula, carrot and beet threads, hazelnut-apple cider vinaigrette.

Belle Orange – segmented oranges in light syrup with orange brandy. Served with Greek yogurt and toasted sliced almonds.

Chicken and vegetable curry – tender organic white meat with broccoli rabe, bok choy and shitake mushrooms in a slightly spicy coconut milk – ginger sauce. Aromatic Basmati rice, studded with toasted almonds and raisins. Shaved raw fennel, red onion and orange salad.

Spice-rubbed pork tenderloin with toasted pumpkin seed sauce. Baked sweet potato with lime-cilantro compound butter.

Hearty soup and salad: Copper River sockeye salmon, corn and purple spud chowder. Garlicky marinated carrots with parsley.

Baked stuffed delicata squash – quinoa, corn, spinach, sweet red pepper, onion, spices, sheep feta.

Mediterranean Salsa Verde – herb-packed, zesty, super flavorful but not spicy hot. A versatile sauce to liven up grilled meats, fish, vegetables and sandwiches.

Pan-roasted Pacific rockfish on braised Six Nations beans, with slow-roasted tomatoes, wilted spinach and chive oil. Roasted pears.

Herb and goat cheese frittata with fire-roasted tomato and red pepper coulis.Velvety Ginger-Carrot soup.Chilled chopped kale salad with currants, diced apples, red pepper flakes and toasted chopped almonds.

Marinated and grilled grass-fed beef steak with grilled onions and bell peppers, chimichurri sauce. Cracklin’ cauliflower and broccoli Romanesco.

November 20

Mediterranean style baked whitefish – wild filet of sole, nestled on mélange of sautéed julienne vegetables (leeks, sweet red pepper, celery, zucchini), topped with feta crumbles and preserved lemon. Herb-roasted carrots, parsnips and purple potatoes round out the plate.

Baked Pasta with Chicken and Fennel in lemon cream sauce – a comforting casserole. Mixed fresh greens salad with hazelnut oil-apple cider vinaigrette.

Grass-fed Beef and Butternut Squash Stew. Served with polenta. Roasted brussels sprouts with bacon, caramelized shallots, pine nuts, currants.

November 13

Bronzed wild salmon filet with autumn vegetable sauté of diced butternut squash, potatoes, fennel bulb, leeks, wild and domestic mushrooms. Topped with thyme-shallot compound butter. Gently steamed broccoli tossed in hazelnut gremolata.

Grass-fed beef, turkey and 3-bean chili with the “fixin’s”: shredded cheese, chopped scallions, cilantro-avocado-lime crema drizzle. Sides: Grated carrot, beet and beet green slaw with orange vinaigrette. Sweet potato squash cornmeal muffins.

Middle Eastern chicken stew: tender thigh meat, chickpeas, green beans and raisins simmered in a mildly seasoned vegetable broth. Served with brown jasmine rice pilaf.

Apple crisp: mix of local apples topped with a buttery crumble of oats, walnuts, brown sugar, spiced.

Update Fall 2015:

Cuisine Claire is back with home meal delivery! You may notice we now offer 3 complete meals instead of 4, and have adjusted prices accordingly. Customer feedback suggested that three meals is a better fit, allowing for occasional restaurant meals and/or other dinner options. You’ll still enjoy a delicious and generous variety of local, seasonal ingredients. When you anticipate a need for more, consider the Add-On Menu or combining a Regular and Petit plan.

Baked petrale sole fillets on a bed of julienne carrots, leeks, mushrooms, red bell pepper and celery, with white wine, shallot and dill compound butter

Classic Lasagne Bolognese – pastured beef and pork red sauce with creamy béchamel baked in pasta

Caribbean-style pork, sweet potato, bean and kale stew

Chicken curry – simmered in mildly spicy sauce with broccoli crowns, onions and fire-roasted tomatoes, served with spiced basmati rice

Chilled quinoa salad with diced apples, celery and hazelnuts

Beet hummus with prepared dipping vegetables

Purée of winter squash soup

Special Thanksgiving Weekend/Family Menu: In light of the holiday, with families and friends gathering — possibly staying over for an extended getaway — this week’s menu offers something different: larger dishes (6+ servings) of some favorite dishes to serve the clan. And as always, mostly local. Note: Wednesday delivery this week only.

Soup & Salad Supper (perfect for Wednesday evening before your big T-day feast): Wild King salmon* and corn* chowder with dill. Mixed greens salad with Bow Hill dried blueberries, toasted hazelnuts and gouda local berry-hazelnut oil vinaigrette.

Two Breakfast Casseroles, ready for Thanksgiving morning:

Strata of local organic pastured eggs and cream, bakery bread, uncured ham, smoked Flagship cheddar, chard.

French Toast bake – everything we love about French toast, assembled as an easy, oven-ready casserole, with pecan-brown sugar topping

“My Favorite Pasta” – tossed with a generous chiffonade of greens, uncured bacon, grated cheeses, sun dried tomatoes, the ‘secret sauce,’ et al.

Platter of herb-roasted winter vegetables – carrots, purple, red & yellow potatoes, parsnips, onions, rutabaga, delicata squash

Kale salad – lemon-olive oil dressing, tossed with dried currants, grated Parmigiano Reggiano, toasted pine nuts, red chili flakes

November 21

Pan-roasted ling cod with tomato, orange and fennel. Side of jade pearl rice pilaf

Lamb and chickpea stew – Middle Eastern flavors, meltingly tender pastured lamb

Aromatic couscous — subtly spiced and studded with dried currants and toasted almonds

Cider-braised pastured chicken with winter squash and apples

Cider-brined pork chops stuffed with blue cheese and pears

Baked sweet potatoes with maple-thyme butter

Purée of broccoli and kale soup

November 14

Greek-style baked whitefish with olives, capers, tomatoes, and feta, served with steamed potatoes

Asian style grass-fed beef and vegetable stir-fry with Dashi fresh noodles

Spice-rubbed and grilled pork tenderloin with mole

Creamy baked pasta with chicken, broccoli, mushrooms and lemon

Winter squash, sweet potato and carrot soup

Three pestos: toasted walnut, hazelnut and parsley roasted red pepper and almond 3-mushroom, parsley, thyme & sage

Roasted pears with spiced zabaglione

Wild King salmon-Oregon bay shrimp cakes with remoulade

Leafy green salad with roasted beets, goat cheese and candied walnuts, apple cider vinaigrette

Sauté of green cabbage, onion and apple

Rustic hash of Andouille sausage (from pastured pork), pastured eggs, purple, red and yellow potatoes, onion, green pepper and local gouda

Penne with four cheeses, diced ham, spinach and caramelized shallots * (“Mac & Cheese for grown-ups”)

Purée of roasted tomato soup

Maple-roasted acorn squash

Apple crisp with oat, brown sugar, walnut, butter topping

Apple cider-braised pork shoulder

Bronzed halibut on creamed leeks, sautéed shitakes and diced butternut squash with cider reduction

Chicken Marengo – braised thighs and legs with crimini mushrooms and tarragon in a tomato based sauce

Kale, chard, pastured egg and ham strata

Local mixed bean and vegetable chili

Kohlrabi, carrot and apple slaw

Sweet potato-Yukon gold potato mash

Herb-roasted root vegetable medley

Sautéed spiced apples with hazelnut praline

Wild Ling Cod Vera Cruz – meaty whitefish filet bathed in a tomato-based sauce with green olives, red and yellow bell peppers, onions, garlic, capers and fresh cilantro. Side of green rice.

My Favorite Pasta” – a popular repeat from last month: fresh Bellingham Pasta fettucini tossed with Hempler’s bacon, grated hard cheeses, a generous chiffonade of greens, ‘the secret sauce,’ and more in a flavor-packed one-dish meal

Slightly spicy Italian sausage (from local pastured pork), Calypso bean and chard soup – a thick, comforting pot of Mediterranean flavors with fresh basil

Grass-fed sirloin beef strips with grilled onions. Braised lacinato kale.

Autumn root vegetable gratin – Yukon golds, sweet potatoes, parsnips, rutabega and celeriac baked with cream and topped with golden bread crumbs

Roasted cider-glazed winter squash medley with fresh sage, rosemary and thyme

Lemon-vanilla roasted pears

Bronzed wild silver salmon filet on lentils with slow-roasted plum tomatoes and chive oil

Winter entree salad of grilled, sliced pork tenderloin on shredded radicchio , chard and green cabbage with apples, dried cranberries, hazelnuts and smoked Flagship cheddar, apple cider vinaigrette

Mushroom, leek, Mt. Blanchard and parsley frittata

Breast of chicken roasted on a bed of pears, onions and potatoes with sage, rosemary and thyme

Marinated chopped kale salad with toasted pine nuts and currants

Spaghetti squash tossed with hazelnut oil and fresh thyme leaves

Roasted carrot and parsnip soup with ginger cream

Mediterranean salsa verde – zesty and herb-packed, not spicy great on grilled meats, fish, vegetables, frittatas, sandwiches et al.

Marsala-braised beef with butternut squash, an autumn stew sauté of Brussels sprouts and broccolini with caramelized shallots and bacon sweet potato biscuits

Middle Eastern chicken and chickpea tagine Lebanese fattoush salad

Pan-seared halibut fillet on braised winter greens roasted autumn vegetable medley (delicata squash, carrots, beets, season’s end zucchini, shitake mushrooms)

Roasted sweet bell peppers stuffed with quinoa, spinach, corn and feta on braised onions

Apple crisp with walnut, oat, brown sugar topping

Greek style beef stew – grass-fed beef with Romano beans, mint, dill and a hint of cinnamon steamed broccoli and broccolini dressed in lemon-chive butter with toasted hazelnuts roasted rainbow carrots with fresh thyme

Provencal-style skillet braised chicken served with polenta ragout of seasonal vegetables (green and yellow zucchini, red bell peppers, leeks, fennel) and white beans, with persillade

Fresh penne pasta tossed with shitake and crimini mushrooms, lacinato kale, spicy pork sausage, diced tomatoes and sage

Puree of roasted autumn vegetable soup – butternut squash, sweet potato, parsnip and carrots, with rosemary

Baked pears with oat-hazelnut-butter-brown sugar crumble and Greek yogurt

September 26

End-of-summer Dinner Salad: hazelnut-crusted filet of wild salmon on a bed of fresh mixed leafy greens, tossed in hazelnut oil vinaigrette, with fresh organic Washington peaches and chevre crumbles

Grass-fed sirloin, marinated, grilled and sliced, with grilled onions, bell peppers, and salsa verde (a versatile herb-packed sauce, zesty but not spicy-hot)

Chicken Marengo – braised, with mushrooms, tomatoes and tarragon

Comforting white bean and kale soup

Provencal tomatoes – last of the season, stuffed with herbs, bread crumbs and grated cheese, then baked

Maple-glazed delicata squash with rosemary

Red,white and blue herb-roasted potatoes

September 19

Baked Meatballs with Tomato Sauce: ground grass-fed beef, turkey and pork meatballs in a thick tomato-herb sauce simple salad of mixed lettuces and baby greens with apple cider vinegar-hazelnut oil vinaigrette

Bronzed wild halibut filet on a bed of wilted spinach, bathed in a tomato, shallot, dill and white wine pan sauce brown, white and wild rice pilaf

Pork tenderloin, marinated and grilled, with toasted pumpkin seed sauce sautéed onions, apples and shredded green cabbage baked sweet potato garnished with cilantro-lime zest butter

Mediterranean frittata of pastured eggs, zucchini, leeks, spinach, basil, oregano, goat cheddar and feta cheese, with roasted red pepper coulis green and yellow romano beans, steamed and tossed in hazelnut gremolata

September 12, 2013

Pan-seared and oven-finished Copper River salmon filet on a bed of Whatcom Succatash: sauteed Romano beans, fava beans, fresh corn, leeks, zucchini, fennel, red pepper, slow-roasted cherry tomatoes and fresh basil

Misty Meadows whole chicken – brined, butterflied, slathered in fresh herbs, olive oil and Dijon mustard, roasted with onions and lemon. Served with herb-roasted red, white and blue potatoes and carrots

Spicy Black Bean and vegetable soup, with stoneground cornbread. Side of garlicky marinated carrots

“My Favorite Pasta” – fresh fettuccine in a light but flavor-packed sauce, tossed with a generous chiffonade of fresh greens, grated cheese, bacon, sun-dried tomatoes et al.

Nectarine Crostata with Cornmeal Pate Brisée crust (Delivered frozen and ready to bake.)


Sole Recipes

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A fish recipe that is quick, simple and delicious! Sole is a mild fish tha .

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Sole In Tarragon Cream Sauce

The little apron instantly brings me back to my childhood surrounded by the .

The fish and vegetables bake to perfection in parchment paper packets.

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Asparagus is the source of the striking green sauce, a perfect foil for lit .

Kraft Sole With Mushroom Relish

KRAFT Sole with Mushroom Relish

Gently steamed fish makes a healthy, tasty supper.

This uncomplicated fish entrée can be served with easy and quick sides l .

Orange-Ginger Sole A quick and easy low fat supper with little clean up!

Fillets of turbot or halibut are good alternatives to sole. I don't recomme .

To prepare the brussels sprouts before cutting them, be sure to pull off th .

Pacific Sole With Oranges & Pecans

This dish has become a family favorite in our house. It's easy, light .


Watch the video: Brussels Sprouts w. Lemon Parsley Dressing (October 2021).