Recipes for Week of June 6 – 12

I am posting these recipes for Audrey – she was having trouble getting the blog to cooperate earlier.  They look quite tasty.

Pan-Seared Flounder with Shallot-Lemon Butter pg 224

Shallot-Lemon Butter

2 Tblsp unsalted butter, softened

2 Tblsp minced shallot

2 Tblsp chopped fresh parsley

1 Tblsp fresh lemon juice

 

2 Tsp olive oil

4 flounder fillets (about 5 ounces each)

salt and freshly ground black pepper to taste

1. In a small bowl, combine butter, shallot, parsley, and lemon juice.

2. Heat the oil in a large skillet over medium-high heat.  Season both sides of the flounder fillets with salt and pepper.  Add the flounder to the hot pan and cook until browned, about 2 minutes per side.  Add the butter mixture and cook until it makes a sauce and the fish is fork-tender, about 2 minutes.

 

Braised Spinach with Pink Beans & Ham  pg 254

2 tsp olive oil

1/2 cup diced baked ham

One 10-ounce bag fresh baby or regular spinach leaves, washed
well (coarse stems removed if using larger spinach leaves)

One 15-ounce can pink beans, rinsed and drained

1/2 cup reduced-sodium chicken broth

salt and freshly ground black pepper to taste

Heat oil in large skillet over medium heat.  Add the ham and cook, stirring a few times, until golden brown, about 2 minutes.  Add the spinach, beans, and broth, cover, and steam until the spinach wilts, about 3 minutes.  Season with salt and pepper and serve.