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grilled swordfish with pesto + greens

Karen Covey

styling by Abby Capalbo | photos by Erin McGinn

Today we’re launching our new entertaining series. Every Friday throughout the summer we’ll share with you our favorite menu ideas that you can pull together in no time. Last minute house guests? No problem. You’ve got you covered.

Our first meal is one of our go-to’s for quick entertaining. Fresh seafood on the grill is always a hit and your guests will appreciate the fresh bounty from the sea. A good smear of mayonnaise on the swordfish before grilling really does help to keep it moist while it cooks. 

Pesto
2 cups packed fresh basil
Juice from 1/2 lemon, plus extra for serving
1 clove garlic, roughly chopped
2 tablespoons freshly grated Parmigiano-Reggiano, or to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil, plus extra for serving

Cooking spray, for greasing
Mayonnaise
Kosher salt, to taste
Freshly ground black pepper, to taste
2 fresh swordfish steaks
Fresh garden greens, for serving

  1. Make pesto. In a food processor, add basil, lemon juice, garlic, and Parmigiano-Reggiano. Season with salt and pepper. Pulse a few times until mixture is finely chopped. Slowly stream in olive oil and process until mixture is combined. Taste for flavor and add more lemon juice or oil if necessary. Set aside.
  2. Preheat grill to medium-high. Coat grill with cooking spray.
  3. Place about 1/4 cup mayonnaise in a bowl. Using a pastry brush, brush swordfish steaks on both sides with mayonnaise and season one side of each steak with salt and pepper. Place swordfish steaks on grill, seasoned-side down and cook for about 5 minutes, until nice grill marks form. Turn swordfish steaks over and cook for another 5 minutes. After about 10 minutes, turn off far end of grill (where steaks weren’t cooking) and move swordfish steaks to this side of grill to allow them to finish cooking through, another 5 minutes (cooking time depends on thickness of steaks). Remove from grill, tent with aluminum foil and set aside.
  4. To serve, transfer swordfish steaks to a serving platter and top each with some pesto. Top with some greens and serve. Serve remaining greens in a bowl tossed with a drizzle of olive oil, lemon juice, and some salt and pepper.

Serves 4-6.

cook’s note: Pesto is a perfect make-ahead sauce to have in the refrigerator. Make a bigger batch on the weekend and have it ready to go for the rest of the week. When storing pesto, add a thin layer of olive oil over the top of it (covering the pesto completely) to help the pesto from turning brown. If it does turn a bit brown, simply discard that part and use the rest of it.


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ingredient spotlight: radishes

Karen Covey

Radishes are so much more than a pretty garnish for salads and tacos. In fact, the greens themselves are a great way to use the entire vegetable while boosting your calcium and vitamins at the same time. Here’s our version of a green smoothie, using the greens, kale, dates for sweetness and some good Greek yogurt to thicken it up. 

recipe by Mackenzie Wise 

radish greens smoothie

An easy way to use up your radish greens. When you combine them with kale, apple, and avocado, no one will even know they’re in there.

1 1/2 cups ice
1 cup water
1 green apple, chopped
1/2 avocado, halved and pitted
1 cup packed radish greens, trimmed and washed
1 cup packed chopped kale, trimmed and washed
1/2 cup plain Greek yogurt
4 pitted dates
Juice from 1 lemon, or to taste
1 tablespoon honey, optional, or to taste

In a blender, chop ice. Add water, apple, avocado, radish greens, kale, yogurt, dates, lemon juice, and honey (if using). Blend until completely smooth. Add more water or lemon juice if necessary. Taste and adjust flavor as desired.

Makes 1 16-ounce smoothie.

For more of our favorite radish recipes like radish greens gremolata and roasted radishes with butter + spring herbs, download a copy of our spring ’17 issue here.


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3 bbq sauces to get you grilling!

Karen Covey

We love these national food holidays (it’s national bbq day!), and this one is just in time for Memorial Day weekend.

Homemade bbq sauce is a good thing to have in your arsenal of recipes, especially as the summer grilling months approach (and it also makes a great gift). This is our go-to-sauce with a few modifications to it below, and a few other must-haves for the season.

basic bbq sauce

1 tablespoon extra virgin olive oil, plus extra for grilling
1 small onion, finely diced
Kosher salt, to taste
Freshly ground black pepper, to taste
4 cloves garlic, finely minced
3/4 cup ketchup
1/2 cup light brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce

In a medium saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add remaining ingredients for barbecue sauce and whisk to combine. Bring to a gentle boil, reduce heat to low and cook for 15-20 minutes, stirring occasionally, until sauce has thickened slightly. 


bacon bbq sauce

For a smoky bacon bbq variation, cook 1 strip diced Applewood smoked bacon in saucepan before starting the rest of the recipe. Once the bacon is crispy, remove it with a slotted spoon and set aside. Return saucepan to low heat and begin with oil and onions…


mango bbq sauce

Fresh mango adds a natural sweetness to a basic bbq sauce, and we love the finished orange-hued color it gives it as well. This one is best basted over grilled chicken. For a bit of smoky flavor, add in a pinch of ground cumin, or for hint of spice, a pinch of red pepper flakes.

1 tablespoon vegetable (or canola) oil
1 small onion, diced
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cloves garlic, minced
1/4 cup ketchup
1/4 cup light brown sugar
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
1 medium ripe mango, peeled, pitted, and diced

In a medium saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add remaining ingredients and stir to combine. Bring to a gentle boil, reduce heat to low and cook for 15-20 minutes, stirring occasionally, until sauce has thickened slightly and mango is tender. Remove from heat and allow to cool to room temperature. Once cooled, blend until smooth.

Makes approximately 1 cup.


For the best equipment, invest in one of these.

And the best tools (long-handles are key!)

For an easy way to add additional flavor, try planks, wraps, and chips.


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homemade ricotta

Karen Covey

Making a batch of homemade ricotta is actually much easier than you might think. Because there are only a few ingredients, use the best quality milk and cream you can find. The longer you let the mixture drain, the thicker the ricotta will become. 

1 quart (4 cups) whole milk
1 cup heavy cream
1 teaspoon kosher salt
3 tablespoons fresh lemon juice

  1. Place a large sieve over a large glass bowl. Line sieve with 2 layers of cheesecloth. Set aside.
  2. Pour milk, cream and salt into a stainless steel or enameled pot (such as a Le Creuset.) Bring to a full boil over medium heat, stirring occasionally to prevent bottom from burning. Remove pot from heat and stir in lemon juice. Allow the mixture to stand for 5-10 minutes until mixture curdles (see cook's note.)
  3. Using a large spoon or ladle (not a slotted spoon), carefully transfer mixture into prepared sieve and allow to drain into bowl at room temperature for 30 minutes (ricotta will firm even more as it cools). Transfer ricotta to a bowl and discard cheesecloth. Discard liquid (or whey), or save it for another use. Cover ricotta and refrigerate until ready to use. Ricotta will keep for up to 3 days.

Makes approximately 2 cups.

cook's note: If mixture doesn't curdle when you add the lemon juice, add in a bit more, 1 tablespoon at a time.


ricotta + parmesan fritters with pesto from Donna Hay

lemon ricotta gnocchi with fresh peas from Sweet Paul

lemony ricotta dip
Combine zest and juice from 1 lemon, a pinch of red pepper flakes, kosher salt and freshly ground black pepper, and 1-2 tablespoons extra virgin olive oil. Stir and taste as desired. Serve with crackers for dipping.

leftover ricotta can also be:
stirred into scrambled eggs, served on top of spaghetti, or served on toasted bread slices with a drizzle of honey.


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