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Fresh Orange Juice Vinaigrette
1 cup fresh squeezed orange juice
1 tsp, orange zest
2 tablespoons red wine vinegar
2-3 tablespoons extra-virgin olive oil
1 tsp, Dijon mustard
salt & pepper
Bring the orange juice to a boil, lower heat and simmer until the liquid is reduced by half. Let cool a bit. Combine juice and other ingredients in a jar (or a blender, if you want to go to the trouble), season to taste and mix vigorously until the dressing emulsifies. Add more oil if necessary.
Kale Crunch
(From Worden Farm & One United Harvest)
Olive oil
1 bunch of kale, roughly cut into 2x2 pieces
3 tablespoons grated Parmesan cheese
Pre-heat oven to 350 degrees. Line a baking sheet with foil and coat the pan with a thin layer of olive oil. Spread kale across pan. Bake for 10 minutes, mixing once or twice. Sprinkle Parmesan over kale, and bake a few more minutes, to taste. Cool on a plate. The kale should be crispy and crunchy.
Spicy Steamed Grouper With Lemongrass
2 grouper filets
3 stalks lemongrass
2 thai bird peppers, or similar spicy pepper
1 garlic clove
4 tablespoons unsalted butter, softened
salt & pepper
Slice peppers and place directly in the steaming water, with garlic clove. Slice lemongrass stalks in half, lengthwise, and place in bottom of steamer basket. Season grouper filets with salt and pepper, and place on top of lemongrass, in a single layer. Steam for 6-10 minutes, depending on thickness. Let fish rest while you remove the pepper pieces (leave the seeds unless you want heavy pepper heat) and garlic clove from the water. Mash the pepper and garlic with unsalted butter, and season to taste. Slather butter on the fish. (And you thought steaming was healthy.)
