Hot Niçoise Salad (Quick and Easy)

Hot Niçoise Salad Gwyneth Paltrow

TOTAL TIME: 45 MIN, SERVINGS: 4, FAST, HEALTHY, STAFF-FAVORITE

Gwyneth Paltrow transforms one of her favorite salads, the Niçoise, into a hearty one-dish dinner by roasting tuna steaks on a tangle of beans, tomatoes, anchovies and olives.

1/2 pound green beans

1 cup grape tomatoes, halved

1/2 cup pitted Niçoise olives (3 ounces)

1 cup roasted red or yellow bell peppers, cut into strips

Two 2-ounce cans flat anchovies packed in olive oil, drained and chopped

1/2 cup torn basil leaves

1/2 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

Four 6-ounce, 1-inch-thick tuna steaks

4 large eggs

2 tablespoons fresh lemon juice

Preheat the oven to 400°. Put the beans in a steamer basket and steam over 1 inch of boiling water until crisp-tender, 4 minutes; transfer to a large roasting pan.

Lightly squeeze the tomatoes and add to the pan. Add the olives, bell pepper, anchovies and basil, toss with 1/4 cup of the olive oil and season with salt and pepper. Brush the tuna steaks with 1 tablespoon of the olive oil and season with salt and pepper. Set the tuna on the vegetables. Nestle 4 ramekins among the vegetables and crack an egg into each ramekin. Drizzle the eggs with 1 tablespoon of the oil and season with salt and pepper

Roast the tuna, vegetables and eggs in the center of the oven for 15 minutes, until the fish is slightly rare in the center and the egg whites are set, but the yolks are still runny.

Meanwhile, in a small bowl, whisk the remaining 1/4 cup of oil with the lemon juice and season with salt and pepper. Drizzle the dressing over the vegetables and tuna steaks. Transfer to plates and serve immediately.

Suggested Pairing

Fragrant, strawberry-inflected Provençal rosé.

Making Homemade Ketchup

Spicy Slaw

Spicy Slaw

{gluten-free and vegan*}

makes about 4 cups

Difficulty: Easy

Ingredients:

• 1 cup green onion, white and light green parts, chopped
• 1 head purple cabbage, finely shredded (using a food processor)
• 1/4 cup cilantro leaves
• 1/4 cup sherry vinegar (white wine vinegar is ok too)
• 3 tablespoons mayonnaise or vegenaise*
• 1 clove garlic, minced
• 3 teaspoons sriracha
• 2 teaspoons honey
• 1/2 cup extra virgin olive oil

Method:

Chop cabbage, onions, and cilantro and combine in a large bowl. Set aside. In another bowl, make the slaw dressing. Whisk together vinegar, mayonnaise, garlic, sriracha, honey, and olive oil. Combine with the cabbage, onions, and cilantro. (Or, if you know you aren’t going to use it all, keep some of the dressing and the cabbage mixture separate for guaranteed freshness.)

Arugula, Potato, and Green Bean Salad with Walnut Dressing

Arugula, Potato, and Green Bean Salad with Walnut Dressing
Epicurious | August 2013

From the Kitchens of Martha Stewart Living
Meatless


yield:
Serves 8
ingredients
2 tablespoons white-wine vinegar
2 tablespoons plain low-fat yogurt
1 teaspoon Dijon mustard
1/3 cup walnuts, toasted and finely chopped
Coarse salt and freshly ground pepper
2 tablespoons walnut oil
1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
6 ounces haricots verts or other green beans, trimmed
3 ounces baby arugula
preparation
1. Whisk together vinegar, yogurt, mustard, and the toasted nuts in a small bowl; season with salt and pepper. Add walnut oil in a slow, steady stream, whisking until emulsified.

2. Bring a medium saucepan of salted water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Return pan of water to a boil.

3. Prepare an ice-water bath. Add green beans to boiling water and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice water to stop the cooking. Drain and cut into 2-inch pieces.

4. Arrange arugula, potatoes, and green beans on a platter. Season with salt and pepper. Drizzle with dressing, toss to coat, and serve.


Read More http://www.epicurious.com/recipes/food/views/Arugula-Potato-and-Green-Bean-Salad-with-Walnut-Dressing-51190410#ixzz2eiKtgt2Q

Fish Marinade from "In the Kitchen with Pike Place Fish Guys"

Citrus Soy Glaze

1 c. fresh orange juice
1 tsp. soy sauce
2 tsp. rice wine vinegar
1 1/2 tsp. sugar
Two 1/2-inch thick wheels fresh ginger

Combine in a sauce pan. Bring to a boil over high heat, then turn down the heat to a simmer. Eyeballing it, reduce the mixture by half, or until it coats the back of a spoon. Remove the ginger and remove the pan from the heat. 

Variation: For added flavor, Taho adds the sauce directly to the pan in which he just seared his fish, scraping up the bits. Once the sauce is thick, he whisks in 2 - 3 T of cold butter.


Crybaby Marinade
Works great with warm water fish, such as catfish, bass or perch or with whitefish such as true cod, halibut, snapper, rockfish, or tilapia. More seeds you leave in the hotter it will be.

1/2 # jalapeno chilis roughly chopped
1 med yellow onion, cut in quarters
1 c lightly packed fresh cilantro leaves
1 16 oz can crushed pineapple with juice
1/2 c teriyaki sauce 
juice from 1 lime
2 tsp kosher salt

Blend in blender. Marinade improves if allowed to sit in the refrigerator for 4 to 5 hours or overnight.


Northwest Seafood Seasoning

1/3 c dried minced garlic
1/3 c dried granulated onion
1 T fine sea salt
4 tsp. dried granulated lemon peel
1/3 c dried dill
1/2 c paprika
2 T celery seed
1/2 c. dried parsley
1/4 c. medium grind pepper