June 12

Halibut on the Grill

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• Grilled Halibut
• Asian-Style Pesto [View Recipe]

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  Ingredients

  • 2 cloves garlic (peeled)
  • .5 tablespoon ginger (peeled and minced)
  • 3 slices jalapeño (drained)
  • 3 tablespoons nuts
  • .25 teaspoon salt
  • .25 cup basil (cleaned, dried, and stemmed)
  • .25 cup mint (cleaned, dried, and stemmed)
  • 1.5 cups cilantro (cleaned and dried)
  • .5 large lime
  • 6 tablespoons oil
  • pepper

  Instructions

  The most time consuming part of making pesto is cleaning and gathering the herbs. We have on hand in our garden and fridge basil, thai basil, mint, and cilantro. After we clean them in the salad spinner <howto label="salad"/> and remove the tough stems of the basils and mint we have 2 ounces of herbs. This is about 2 cups of herbs, gently packed. This recipe yields about ¾ cup of asian-style pesto.

  In our food processor, we put the garlic, ginger, pickled jalapeño slices, peanuts, and the salt and grind up for about 10 seconds. Next, we add the cleaned herbs and pulse about 10 times until they are chopped. Using the microplane, we add the zest of the lime half to the processor and then we squeeze in the juice. Then we turn on the processor and stream in most of the oil. We turn off the processor and scrape down the pesto. We drizzle in the rest of the oil with the machine running and then we are ready. We taste for salt, add a little more, and add some freshly ground black pepper. We serve some of the pesto in prep bowls and the rest is stored in a ramekin, covered with plastic wrap and refrigerated (we may even freeze some).

• Red Curry Tatsoi [View Recipe]

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  Ingredients

  • 6 ounces tatsoi
  • 1 teaspoon oil
  • 1 teaspoon ginger (peeled, minced)
  • 1 teaspoon curry paste
  • 1 tablespoon water
  • salt
  • lime

  Instructions

  We start by washing and drying the tatsoi <howto label="salad"/>.

  In a large pan, we heat the oil with the ginger and red curry paste over medium heat. When the pan is hot and the ginger is sizzling, we add the dried greens with a little water and cover for a minute. We remove the cover and stir well as the tatsoi wilts.

  We add a little salt and a squeeze of lime, toss, and serve.

• Buttered White Potatoes