bell peppers, preferably red and yellow, cored and sliced
2 ounces prosciutto, chopped
3 cloves garlic, chopped
1 15-ounce can diced tomatoes
½ cup dry white wine
2 teaspoons chopped fresh oregano
2 tablespoons drained capers
½ cup chopped fresh parsley
1. Warm oil in a large heavy skillet over medium-high heat. Season fish with salt and pepper; set in pan, skin-side down. Cook 4 minutes, until browned on the bottom. Turn fillets; cook 3 minutes, until browned. Fish will not be cooked through. Remove to large serving platter.
2. Place same skillet over medium heat. Add peppers and prosciutto; cook 5 minutes, until browned, stirring. Add garlic; cook 30 seconds, stirring. Add tomatoes, wine and oregano. Using a wooden spoon, scrape browned bits from bottom of pan.
3. Return halibut to pan, setting fish on top of vegetables. Bring to a simmer; reduce heat and cook, covered, 6 minutes, until fish is cooked through. Check midway through cooking time; add water to pan if sauce is drying out too much. Ladle sauce onto serving plates; top with fillets. Garnish servings with capers and parsley.
----
TIP
Because halibut is so lean, it’s important that you don’t overcook the tender fillets or they will dry out.
----
Roasted Garlic White Pizza
G arlic turns super-sweet when roasted; here, roasted garlic is blended into a creamy white sauce for pizza.
Serves 6
1 head garlic
2 teaspoons olive oil, divided, plus extra for pan
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¾ cup whole milk
1 bunch or bag (10 to 12 ounces) fresh spinach
Cornmeal, for pan
1 ball prepared pizza dough (about 1 pound)
8 ounces fresh mozzarella, shredded
4 ounces shredded Fontina or Jarlsberg cheese
1. Preheat oven to 350°F. Line an 8-inch square baking pan with foil. Slice off the top quarter of the garlic head (the narrower end, not the fatter base). Drizzle about 1 teaspoon oil over the cut-side of the head; sprinkle with salt and pepper. Place in prepared pan, cut-side down. Bake 1 hour, until cloves are soft when squeezed. Remove from oven; let sit until cool enough to handle. Squeeze head, cut-side down, to release the garlic puree into a small bowl.
2. Melt butter in a small saucepan over medium-low heat. Sprinkle in flour; stir until incorporated. Slowly pour in milk, stirring constantly until mixture thickens. Remove from heat; whisk in garlic puree, pressing any lumps against the side of the pan to incorporate them into the sauce. Season with salt and pepper.
3. Warm remaining 1 teaspoon oil in a medium saucepan over medium heat. Add spinach; cook 5 minutes, until wilted, stirring often. Turn out onto cutting board; coarsely chop.
4. Preheat oven to 425°F. Lightly coat a large baking sheet with oil; sprinkle with cornmeal. On lightly floured countertop, roll out pizza dough to a 15-inch round or 12-by-14-inch rectangle. Transfer to prepared pan. Let dough rest 15 minutes.
5. Spread white sauce evenly over pizza crust. Drop spinach over sauce; sprinkle with mozzarella and Fontina or Jarlsberg.
6. Bake 15 minutes, until crust is golden and cheese melts.
----
TIP
Using the pizza dough from your local pizzeria makes for a professional-looking and super-easy pie. Many supermarkets also offer prepared pizza dough in 1-pound balls in the refrigerated section.
----
Rosemary-Garlic Crusted Pork Tenderloin on Sautéed Spinach
P ork tenderloin is usually sold in packages of two. As long as you are in the kitchen, you may as well cook them both. Round out the meal by serving the pork and spinach on a bed of mashed potatoes.
Serves 4 to 6
3 tablespoons olive oil
6 cloves garlic
3 tablespoons chopped fresh rosemary
Salt and pepper
2 pork tenderloins (about 1 ½ pounds total)
1 large bunch or bag (10 to 16 ounces) fresh spinach, washed but not dried
¾ cup reduced-sodium chicken broth
1. Preheat oven to 400°F. In food processor, pulse oil, garlic, rosemary, salt and pepper
2 ounces prosciutto, chopped
3 cloves garlic, chopped
1 15-ounce can diced tomatoes
½ cup dry white wine
2 teaspoons chopped fresh oregano
2 tablespoons drained capers
½ cup chopped fresh parsley
1. Warm oil in a large heavy skillet over medium-high heat. Season fish with salt and pepper; set in pan, skin-side down. Cook 4 minutes, until browned on the bottom. Turn fillets; cook 3 minutes, until browned. Fish will not be cooked through. Remove to large serving platter.
2. Place same skillet over medium heat. Add peppers and prosciutto; cook 5 minutes, until browned, stirring. Add garlic; cook 30 seconds, stirring. Add tomatoes, wine and oregano. Using a wooden spoon, scrape browned bits from bottom of pan.
3. Return halibut to pan, setting fish on top of vegetables. Bring to a simmer; reduce heat and cook, covered, 6 minutes, until fish is cooked through. Check midway through cooking time; add water to pan if sauce is drying out too much. Ladle sauce onto serving plates; top with fillets. Garnish servings with capers and parsley.
----
TIP
Because halibut is so lean, it’s important that you don’t overcook the tender fillets or they will dry out.
----
Roasted Garlic White Pizza
G arlic turns super-sweet when roasted; here, roasted garlic is blended into a creamy white sauce for pizza.
Serves 6
1 head garlic
2 teaspoons olive oil, divided, plus extra for pan
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¾ cup whole milk
1 bunch or bag (10 to 12 ounces) fresh spinach
Cornmeal, for pan
1 ball prepared pizza dough (about 1 pound)
8 ounces fresh mozzarella, shredded
4 ounces shredded Fontina or Jarlsberg cheese
1. Preheat oven to 350°F. Line an 8-inch square baking pan with foil. Slice off the top quarter of the garlic head (the narrower end, not the fatter base). Drizzle about 1 teaspoon oil over the cut-side of the head; sprinkle with salt and pepper. Place in prepared pan, cut-side down. Bake 1 hour, until cloves are soft when squeezed. Remove from oven; let sit until cool enough to handle. Squeeze head, cut-side down, to release the garlic puree into a small bowl.
2. Melt butter in a small saucepan over medium-low heat. Sprinkle in flour; stir until incorporated. Slowly pour in milk, stirring constantly until mixture thickens. Remove from heat; whisk in garlic puree, pressing any lumps against the side of the pan to incorporate them into the sauce. Season with salt and pepper.
3. Warm remaining 1 teaspoon oil in a medium saucepan over medium heat. Add spinach; cook 5 minutes, until wilted, stirring often. Turn out onto cutting board; coarsely chop.
4. Preheat oven to 425°F. Lightly coat a large baking sheet with oil; sprinkle with cornmeal. On lightly floured countertop, roll out pizza dough to a 15-inch round or 12-by-14-inch rectangle. Transfer to prepared pan. Let dough rest 15 minutes.
5. Spread white sauce evenly over pizza crust. Drop spinach over sauce; sprinkle with mozzarella and Fontina or Jarlsberg.
6. Bake 15 minutes, until crust is golden and cheese melts.
----
TIP
Using the pizza dough from your local pizzeria makes for a professional-looking and super-easy pie. Many supermarkets also offer prepared pizza dough in 1-pound balls in the refrigerated section.
----
Rosemary-Garlic Crusted Pork Tenderloin on Sautéed Spinach
P ork tenderloin is usually sold in packages of two. As long as you are in the kitchen, you may as well cook them both. Round out the meal by serving the pork and spinach on a bed of mashed potatoes.
Serves 4 to 6
3 tablespoons olive oil
6 cloves garlic
3 tablespoons chopped fresh rosemary
Salt and pepper
2 pork tenderloins (about 1 ½ pounds total)
1 large bunch or bag (10 to 16 ounces) fresh spinach, washed but not dried
¾ cup reduced-sodium chicken broth
1. Preheat oven to 400°F. In food processor, pulse oil, garlic, rosemary, salt and pepper
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