Next Weeks Recipes

Here are next weeks recipes.  Don’t worry if you haven’t made the dishes for this week yet, this early posting is mainly for shopping planning purposes.  -Nika

Baked Fish ‘n’ Chips with Honey Vinegar

Coking spray

2 large russet potatoes, peeled and cut into 1/2 inch thick slices

salt and freshly ground black pepper taste

1 cup all-purpose flour

1 teaspoon baking powder

1 cup milk 1 large egg lightly beaten

1 1/4 pounds cod or halibut fillets, cut into thin strips

1/4 cup cider vinegar

2 tablespoons honey

 

1. Preheat the oven to 425 F.  Coat a large baking sheet with cooking spray.

2. Arrange the potato slices on the sheet and spray their tops with cooking spray.  Season with salt and pepper.  Bake for 10 minutes and pull out of oven.  Leave the oven on.

3. Meanwhile, in a shallow dish, whisk together the flour, baking powder and 1/2 teaspoon of salt.  Whisk in the milk and egg.  Add the cod fillets and turn to coat with the batter.  Arrange the cod in a single layer on the baking sheet with the partially cooked potatoes and bake until the fish and potatoes are golden brown and the fish is fork-tender.  About 15 minutes.

4.  Meanwhile, in a small bowl, whisk together the vinegar and honey.  Serve the fish and chips with the honey vinegar on the side for dunking.

 

Romaine Salad with Roasted cherry Tomatoes & Blue Cheese

Cooking spray

2 cups cherry or grape tomatoes, cut in half

1/2 teaspoon salt

6 cups chopped romaine lettuce

1/4 cup crumbled blue cheese

1/4 cup garlic flavored or regular olive oil

2 Tablespoons balsamic vinegar

2 teaspoons honey mustard

Salt and freshly ground black pepper to taste

 

1. Preheat the oven to 400 F.  Coat a large baking sheet with cooking pray.

2. Spread the tomatoes out on the sheet, cut side up, and sprinkle with the salt.  Roast until the tomatoes are browned and slightly shriveled, about 25 minutes.

3.  Arrange the lettuce on a serving platter and top with the roasted tomatoes and blue cheese.

4. In a small bowl, whisk together the oil, vinegar, and mustard.  Season with salt and pepper.  Pour the dressing over the salad and serve.