If you enjoy your fresh tuna on the raw side, this delicious entree cooks in minutes. If cooking this meal for Passover, double check that the capers you've purchased are certified for Passover. If you can't find them, substitute green olives for the capers.This recipe is by Paula Shoyer, author of "The New Passover Menu" (Sterling Epicure, 2015), and was originally published in the South Florida Sun Sentinel.
This nearly-addictive sweet and tangy caper raisin relish complements virtually everything from simple steamed squash to grilled poultry. Try it over pasta tossed with shredded romano cheese for a bold-flavored dish. Omit the anchovies if they are not your thing, but replace them with some dried mushroom powder or a splash of soy sauce for an umami punch.
Make this tasty hash for any time of the day. This recipe use seasonal squash paired with a sweet and tangy relish and a dollop of minty ricotta. Serve this on the side of grilled chicken or add fried egg tot he skill for an easy breakfast.
This seven layer dip puts a fun spin on an everything bagel with lox and cream cheese. The dish, which can serve six people, is great for brunch or summer get togethers. Recipe courtesy of Jason Goldstein, Chop Happy
If you're going with grilled chicken for dinner, odds are you're looking to keep the cooking process nice and simple. That's exactly the philosophy behind this lemon chicken recipe: easy, fast, and delicious.
Click here to see the Winner, Winner, Grilled Chicken Dinner story.
Skillet-roasting spatchcocked chicken does nearly magical things to an ordinary chicken: the result is golden crisp skin and juicy tender meat. In fact, because of the way the bird sits in the pan, the breast cooks to an ideal 160 degrees and the thigh to 170-175 F in the same amount of time.By Anolon® Gourmet Cookware
This is a Niçoise-inspired potato salad, using many of the ingredients found in that traditional French dish. Instead of using a classic mayo-based dressing, this potato salad calls for a lighter vinaigrette featuring spicy Dijon mustard.
Halibut is a delicious, juicy fish with a delicate flavor, so you always want to make it the star of the dish. By poaching the halibut in an infused olive oil, you can keep the fish prominent but still pack it with flavor.
Check out more Hearty and Healthy Halibut Recipes.
This week's recipe for roasted sweet peppers with capers, anchovies, pine nuts and sultanas in garlic sauce was stolen with permission from Peter Chastain, chef and owner of Prima Ristorante in Walnut Creek, Calif.
Peter Chastain joined Prima in Walnut Creek, Calif., in 1999 and purchased it with his partner John Rittmaster in 2005. Peter and John want guests to feel when they enter Prima that they have a sense of being invited into the warmth and stylish comfort of a restaurant in Florence or Rome. Patrons will find warm, earthy colors, and cozy spots to linger over a glass of wine accompanied by market fresh Italian cuisine; either fireside (caminetto), or near the wood burning oven (forno), all adding to the casually elegant charm of the restaurant.
About the chef: A native of Berkley, Calif., Peter Chastain trained under the late, renowned Ken Wolfe at Contra Costa College. Since then, he has been an instructor at Contra Costa College and worked in several leading Bay Area restaurants. Having also worked in Japan and Europe, he has extensive experience in all aspects of kitchen operations, from production to instruction.
Chef Chastain is an American who embraces the Italian sensitivity to ingredient quality and freshness and the Italian sensibility of using foods that are exquisitely pure and immaculately simple.
Chef's tip: This can be made a day ahead and stored in the refrigerator — as long as you allow it to warm up in the kitchen it will be delicious. Some people also prefer a splash of vinegar or a squeeze of fresh lemon. It is important to use fresh California garlic for this dish; imported garlic will impart an acrid, unpleasant flavor, especially as it sits for a while.
This is definitely a recipe for the lemon lovers among you. Whiting is a fish that is cultivated in the Atlantic, but you can substitute it with any other flaky white fish, such as hake or cod. This fish would be great served with boiled baby potatoes, mashed celeriac, or sautéed or braised vegetables such as leeks, broccoli, or mushrooms.