I am not sure where March, or April, or even May went, but June seems to have arrived full force with hot days and thunder storms. This Portland girl is not complaining. Along with it, farmers markets, local, plentiful food, and cool, fresh summer recipes have arrived. We are in heaven.
To celebrate Jordan and I whipped up something cool, fresh, and packed with lovely summer foods.
Jordan is good with fancy things like parchment paper so he nailed (totally consensually) this recipe. The fish and the sauce that it produced was light and tasted unbelievable.
Tarragon, Garlic Scape and Lime Cod in Parchment Paper (4 People)
2 Pounds Cod (cut into ½ pound filets)
4 sprigs of fresh Tarragon
2 limes sliced thin
3-4 stalks Garlic Scapes sliced thin (green or regular garlic also works fine in same proportions)
Dry white wine
4 pieces of parchment paper cut approx. 2ft by 1ft
Olive Oil, Salt and Pepper
Pre-heat over to 350 degrees
Fold your pieces of parchment paper in half and cut into large half heart shaped pieces.
Season the Cod with salt and pepper on both sides
To put the parchment packages together, unfold a piece of parchment paper and set 2 slices of lime in the center. Sprinkle with garlic scape, lay half a sprig of tarragon and then top with a Cod Filet. Sprinkle more garlic scape on top, another half sprig of tarragon and 2 more slices of lime. Drizzle with a Tbsp of olive Oil and a Tbsp of white wine.
To seal, fold the other half back over so it covers the fish. Start with the pointed end and fold it up working your way around the edge until you come to the end and squeeze the last fold extra tight.
Bake in the oven for 17-20 minutes until fish is just cooked through. You can serve the package right on the plate.
Since I tend to be stronger with throwing things in a blender/a large bowl and mixing, I put together some pretty delicious sides and dessert.
Fennel, Grapefruit, and Avocado Salad
2 bulbs Fennel
2 medium-sized Grapefruit
1 Small Lime
Small bunch parsley
Olive Oil to taste
Salt and Pepper to taste
Thinly slice or use a mandolin to cut the fennel bulb, reserve a few of the green sprigs for garnish.
Peel the grapefruit, including the pith. Using a sharp knife, cut out the sections of fruit between the membrane. (I cut the grapefruit over my serving bowl so that all the extra juice will drip in, adding to the dressing.)
Slice the avocado thinly into the bowl.
Roughly chop the parsley and add to the mixture.
Add the lime juice, Olive Oil, and salt and pepper and toss.
1 bunch Cilantro
1 handful Italian Parsley
1 sprig Rosemary
2 Cloves Garlic
Juice of one Lemon
1/2cup of Olive Oil
Salt to taste
Add all the ingredients to a blender with a splash of water to get the blender to turnover. Blend to desired consistency. You can add more water depending on thickness. Serve over roasted or blanched asparagus.
Berry Soup with Coconut Ice Cream
1 1/2 cups Frozen Raspberries
1 1/2 cups Frozen Cherries
1 or 2 cups water
A dropper or two of Liquid Stevia or 2 tablespoons Agave Nectar
1 tablespoon Arrowroot Powder
Blend until totally smooth.
Divide up between four bowls and place a ball of ice cream in the center.
Dust with cocoa powder if desired.
One of the benefits of a meal like this is that it feels really good to eat. Good protein, good fats, and fresh veggies and fruit. Nutrient dense! There was no food coma, nobody felt like they were about to explode after this one. Good food and good nutrients is a win/win in my book.
Happy start to the Summer! –Jordan and Clare