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    Recipes — side dish

    Indian Stir-Fried Prawns

    Stir fragrant spices with juicy king prawns and sweet peppers for a protein-packed midweek meal ready in under half an hour.

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 2


        •    rice to serve
        •    8 curry leaves
        •    2 tsps vegetable oil
        •    1/2 tsp ground cumin
        •    1/2 red pepper, sliced
        •    1 lime, wedge to serve
        •    1/2 tsp ground turmeric
        •    1/2 green pepper, sliced
        •    1 small onion, thinly sliced
        •    1 tsp black mustard seeds
        •    a small bunch coriander, torn
        •    3 garlic cloves, finely chopped
        •    180g pack raw peeled king prawns
        •    4 plum tomatoes, roughly chopped
        •    a thumb-sized piece ginger, shredded


    1. Heat the vegetable oil in a wok and cook the mustard seeds and curry leaves for a minute, then add the onion and peppers, and cook for 5 minutes until charring at the edges. Add the garlic and ginger, and cook for a minute, then add the tomatoes and 150ml of water. Cook over a high heat for 10 minutes until the tomatoes have broken down and become saucy.
    2. Stir in the prawns, turmeric and cumin, and cook gently for 5 minutes until the prawns are cooked through. Season and stir in the coriander. Serve with rice and lime wedges to squeeze over.

    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/quick-and-easy/indian-stir-fried-prawns/

    Cajun Scallops

    Whether as a deliciously fiery appetizer or healthy entree, Cajun scallops are a must for your spicy kitchen repertoire. They take only a few minutes to make, yet you would never guess that from the delicious flavor. Seriously, your flavor to time ratio is wicked high with this spicy recipe.

    Prep Time

        •    Prep time: 1 hour & 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 8-10


        •    1/2 tsp salt
        •    1/2 tsp pepper
        •    2 tbsps olive oil
        •    1 tbsp seasoning
        •    greens your choice
        •    1 tbsp pepper powder
        •    15 to 20 fresh sea scallops medium-sized


    1. Toss the scallops with the Cajun seasoning, cayenne pepper powder, olive oil (1 tablespoon's worth), salt and pepper. Place the scallops in the refrigerator and allow the spices to set for 1 hour.
    2. In a skillet over high heat, add the additional tablespoon of olive oil and butter. Spread the butter and oil to evenly coat the skillet.
    3. Place the scallops in the pan, and cook them over high heat for 2 to 3 minutes per side until browned. Flip the scallops and cook for 1 to 2 minutes until the second side is browned.
    4. Place the scallops on a bed of lettuce and serve.

    This great family recipe is thanks to Pepper Scale Recipes at https://www.pepperscale.com/cajun-scallops/

    Pork Tenderloin with Blue Cheese and Pears

    To match the robust flavors of this dish—pungent blue cheese, sweet-tart vinegar, sharp red onion—serve with a hearty salad made from endive or radicchio. The meal will feel decidedly Italian. If you love the pairing of pork and fruit with cheese, try playing around with a variation on the dish by using apples instead of pears and goat cheese in place of blue. To keep the pork perfectly cooked (and slightly pink in the center), remove it from the heat when the internal temperature is 140°F. As it stands, its temperature will continue to rise to the recommended safe temperature of 145°F without overcooking or drying out.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


        •    2 tbsps olive oil
        •    1 tsp kosher salt, divided
        •    3 tbsps white balsamic vinegar
        •    1/2 tsp freshly ground black pepper
        •    1 small red onion, cut into 8 wedges
        •    2 Bosc pears, cored and cut into 1/2-in.-thick slices
        •    1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)
        •    1 (1-lb.) pork tenderloin, trimmed and halved crosswise


    1. Preheat oven to 500°F.
    2. Heat oil in a large ovenproof skillet over high. Sprinkle pork with 3/4 teaspoon salt and pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Add pears and onion to pan, breaking up onion wedges with a spoon. Place pan in oven.
    3. Bake at 500°F for 8 minutes or until onion is tender and a thermometer inserted in thickest part of pork registers 140°F. Remove pork from pan; let stand 3 minutes. Cut into slices.
    4. Add remaining 1/4 teaspoon salt and vinegar to pan, scraping pan to loosen browned bits. Return pork to pan. Sprinkle with cheese.

    This great family recipe is thanks to Cooking Light Recipes at https://www.cookinglight.com/recipes/pork-tenderloin-blue-cheese-pears

    Pan-Fried Salmon

    Love this version, but wanna switch up the flavors? Try swapping limes for lemons and cilantro for dill. Now you've got a latin-inspired salmon that would be perfect served atop cilantro lime rice!

    Prep Time

        •    Prep and cook time: 10 minutes
        •    Yield: Serves 4


        •    kosher salt
        •    2 tbsps butter
        •    1/4 c. white wine
        •    2 cloves garlic, sliced
        •    Pinch red pepper flakes
        •    2 tbsps extra virgin olive oil
        •    freshly ground black pepper
        •    juice of 1 1/2 lemons, divided
        •    1 lemon, cut into rounds, for serving
        •    2 tbsps freshly chopped dill, for garnish
        •    4 (6 oz.) salmon fillets, patted dry with a paper towel


    1. In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over.
    2. Add wine, juice of 1 lemon, garlic, and red pepper flakes. Bring to a simmer and cook, basting salmon occasionally with a spoon. When salmon is opaque, remove from skillet. Add butter and remaining lemon juice to pan and whisk to combine with the sauce. Let simmer until thickened slightly, 2 minutes.
    3. Serve fish drizzled with pan sauce and topped with fresh lemon slices and dill.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a23570664/pan-fried-salmon/

    Chicken Genovese (Pesto-Roasted Chicken)

    Dress your roast chicken in bright green pesto. We love a classic roast chicken as much as the next guy, but every once in a while we like to dress it up. And there's no better way to use up an abundance of fresh herbs than with a basil pesto, which not only imparts herby flavor but the spice of garlic and richness of cheese and nuts. It's a favorite easy dinner to serve.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


    For the Pesto:

        •    1/2 cup olive oil
        •    1 tbsp lemon zest
        •    1/4 cup lemon juice
        •    4 garlic cloves, finely chopped
        •    1/4 cup freshly grated grana padano
        •    2 cups basil leaves, plus more for garnish
        •    Kosher salt and cracked black pepper to taste
        •    1/4 tsp red pepper flakes, plus more for garnish
        •    1/3 cup pine nuts, toasted, plus more for garnish
        •    1/4 cup freshly grated parmesan, plus more for garnish

    For the Chicken:

        •    Kosher salt and freshly ground pepper, to taste
        •    One 4 to 5 pound chicken, broken into 8 pieces


    1. Make the pesto: In a food processor, combine all the ingredients except the olive oil and salt and pepper. Purée until smooth, then, with the motor running, stream in the oil until a smooth pesto forms. Season with salt and pepper.

    2. Make the chicken: Preheat the oven to 350°. Place the chicken in a large bowl. Season with salt and pepper, then toss with half of the pesto, rubbing under the skin. Place on a wire rack over a baking sheet and roast until it has reached an internal temperature of 155°, 30 minutes. Turn on the broiler and continue to cook until the chicken is golden brown and has reached an internal temperature of 165°, 4 to 6 minutes more. Let rest for 5 minutes.

    3. Transfer the chicken to a platter. Dollop the remaining pesto over top. Garnish with basil leaves, Parmesan, pine nuts and red pepper flakes, then serve.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/chicken-genovese-recipe-easy-homemade-italian-food-chicken-recipes