Recipe Zest

Ingredients 3/4 lb skinless firm white-fleshed fish, such as halibut 15 cherry tomatoes 1/2 onion, sliced 3 cloves garlic, smashed and sliced 4 artichoke hearts, drained 8 Kalamata olives 8 caperberries Olive oil 1/4 cup dry white wine Lemon slices Crusty bread, for serving Method Preheat grill to medium-high Combine tomatoes, onion, garlic, artichokes, olives, caper berries, oil, and wine in a large straight-sided skillet (it will be used on the grill). Season fish on both sides with salt and pepper and arrange on top. Place lemon slices on top of and around fish Place skillet on grill, cover grill, and cook until fish is done (130F for halibut), about 15-20 minutes Serve immediately with bread Notes From a Martha Stewart recipe

Ingredients 2 x Filet Mignon 2 tbsp unsalted butter 1 sprig rosemary 1 sprig thyme 2 cloves garlic Method Preheat bbq to to 500F, with cast iron frying pan on grill Add butter to frying pan, then add garlic, thyme and rosemary Add filets and close lid of bbq.  Flip every 2-3 minutes under desired doneness, about 125F for medium-rare.  Reserve butter and herbs Remove from bbq and let sit about 5 minutes Serve with reserved butter and herbs

Ingredients 2 eggs 1 green onion, chopped 1/4 red pepper, chopped 1/4 cup grated cheddar 2 slices bacon, cooked and chopped Method Beat eggs in small bowl Pre-heat frying pan to a little below medium Add eggs. Immediately add cheese, green onion, red pepper and bacon Let egg set; while still slightly runny fold in half (about 3 minutes). Continue cooking for another 1-2 minutes, then flip and cook for another minute  Notes You can put pretty much anything in an omelette.  In the pics I've used chorizo instead of bacon

Ingredients Pork chops Garlic 1 Apple 1 Potato 1 Onion 20 Brussels sprouts Method Use microplaner to grate garlic.  Rub on both sides of pork chops. Salt to taste Chop apples, onion, potato and Brussels sprouts.  Toss with olive oil Bake onion, potato and Brussels sprouts at 300F for about 30 minutes.  Add apples.  Bake until done, about another 15 minutes Grill pork chops on high heat until done, about 155F Serve

Ingredients 1 box spinach 1/4 cup milk 1 bay leaf 1/4 tsp ground pepper 1 slice onion 3 tbsp cream 1 tbsp butter 1/2 tsp flour Nutmeg Method Put milk in a saucepan with the onion, bay leaf and ground pepper.  Bring to a boil, then decrease heat to low and cook for 10 minutes for the aromatics to do their stuff Cook the spinach in a wok with a film of water until wilted.  Remove from wok and squeeze out excess water.  Chop finely Melt the butter in the wok with the flour.  Add in the warm milk (strain out the aromatics). When the sauce starts to thicken, lower heat and let simmer for about 10 minutes Stir in the cream and chopped spinach, add a dash of nutmeg and serve Notes This was inspired from a Serious Eats recipe but it's no longer posted on their site.  It was part of their 'Cook the Book' features, originally by Nigel Slater Goes really well with a grilled steak and baked potatoes

Ingredients 150 g fresh pasta 60 g frozen peas 90 ml pesto Method Bring pot of water to boil Measure out pesto into a large bowl Add pasta and cook until done Use a slotted spoon to remove pasta and add to bowl Add peas to remaining water for one minute Remove peas using slotted spoon and add to bowl Stir and serve Notes Pasta that can catch the peas and pesto is best.  We used campanelle, but orecchiette would work as well Fresh pasta takes about 3-4 minutes to cook, it floats to the top when done Removing peas using a slotted spoon is probably the least effective way to remove peas from boiling water.  I only used the slotted spoon in case the pasta turned out too dry; but with all the water caught in the pasta this was not an issue Worked really well with a Rosso di Montalcino, including with the second course of grilled lamb chops with grilled radicchio drizzled with balsamic This is almost too simple to be called a recipe, but I wrote it down cause we liked it so much and...

Ingredients 100g fregola 1 cup halved cherry tomatoes 1 stalk thinly sliced green onion 2 tablespoons lemon juice 8 kalamata olives, pitted and roughly chopped 2 medium branzino fillets 4 sprigs thyme Olive oil Side salad 1 fennel 1 tangerine 6 kalamata olives Lemon juice Olive oil Method Bring a large pot of salted water to a boil. Boil the fregola, stirring occasionally, until al dente, 8 to 10 minutes, depending on the size of the fregola. Drain thoroughly Place the cooked fregola in a medium bowl and toss olive oil. Add the tomatoes, green onion, lemon juice, olives and lemon juice. Toss together and set aside Preheat the oven to 400°F. Season the fish fillets generously on both sides with salt and pepper Cut parchment paper so that it is 2x the size of the branzino, with a border of about 2".  Spoon half the fregola mixture onto one-half of each piece of parchment paper Lay the fish fillets on top of the fregola, skin side up. Drizzle 1 1/2 teaspoons of olive oil over each pi...