Roasted Veggies

Ingredients:

1/3 cup extra-virgin olive oil

3 medium carrots, cut into 1 1/2-inch thick circles

1/2 pound Brussels sprouts halved

1 pound red bliss potatoes, cut into thick slices

3 medium parsnips, cut into thick slices

1 pound sweet potatoes, roughly chopped

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

Sea salt and pepper

Directions:

Preheat oven to 400º. 

Grease a baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well to evenly coat all the vegetables with the seasonings and oil.

Spread the vegetables evenly on a large baking sheet. Bake for 35 minutes.

Crab Cakes

Ingredients:

• 1 pound crabmeat, picked free of shells
• 1/3 cup crushed Ritz crackers
• 2 onions, finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash cayenne pepper

Directions:

1. In a large bowl, mix together all ingredients. Shape into patties and dust with flour. 
2. Heat oil in a large skillet over medium heat. Carefully place crab cakes, in batches, and fry until browned which is about 5 minutes. Flip crab cakes and fry the other side until golden browned which is about 4 minutes. Serve warm with preferred sauce.

Parmesan Tilapia

Ingredients:

1/2 cup Parmesan cheese

1/4 cup butter, softened

3 tablespoons mayonnaise

2 tablespoons fresh lemon juice

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder

1/2 teaspoon sea salt

2 pounds tilapia fillets

Directions:

Preheat your oven's broiler. Line a pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for 2 more minutes. Remove the fillets from the oven and cover them with the cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned. The fish should flake easily with a fork.

Steaks with Sauteed Mushrooms

Ingredients:

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1 pound New York strip steaks, cut 3/4 inch thick
• 1 package sliced fresh mushrooms
• 2 garlic cloves, minced
• 1/4 cup minced shallot
• 2 tablespoons butter
• 3 tablespoons red wine
• Sea salt and pepper

Directions:

1. In a small bowl, mix together the paprika, salt, pepper, onion powder, and thyme. Sprinkle onto each side of the steaks. Set aside.
2. Melt the butter in a skillet over medium-high heat. Add the shallots and minced garlic and saute for about 1 minute. Add the mushrooms and cook until tender. Stir in the red wine and cook until most of the liquid has evaporated. Remove from the heat and keep warm.
3. In another skillet, fry steaks for about 5 minutes per side or to your preferred degree. Top with mushrooms and serve.

Herb Potato Salad

Ingredients:

• 3 pounds small white boiling potatoes
• Sea salt
• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon Dijon mustard
• Freshly ground black pepper
• 2/3 cup good olive oil
• 1/4 cup red onion, finely diced
• 2 tablespoons chopped fresh tarragon

 Directions:

1. Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil then lower the heat and simmer for 15 minutes or until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander then place the colander with the potatoes over the empty pot off the heat. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. 
2. In a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
3. Cut potatoes into quarters or halves. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. Add the onion and tarragon. Season with salt and pepper to taste. Toss well and refrigerate for couple hours to allow the flavors to blend.