artichoke

Ah those lazy, hazy days of summer. We are having a record-breaking, dry Seattle summer. This week has been glorious with temperatures in the upper 70’s. The morning marine layer keeps things nice and cool until the sun burns through about 2pm. Even though it has not been THAT hot, making a meal without heating up the stove is always a pleasure.

I have been making this salad for many years. It was actually on the menu at one of the restaurants I worked at, a lifetime ago. I have changed it up a bit, of course, and make it many times over the summer for dinner, lunch or potluck parties. (Lettuce, tarragon and tomatoes are from the garden!)

Orzo Pasta Salad with Shrimp

1 16oz box Orzo pasta – cooked according to directions, rinsed and cooled. (do not overcook!)

1 small purple onion, finely chopped

1 large red bell pepper, finely chopped

4 stalks celery, finely chopped

1/4 cup parsley, finely minced

1 4 oz can sliced black olives – well drained

2 15 oz cans artichoke hearts, quartered – well drained (PACKED IN WATER – NOT MARINATED)

1/2 cup stuffed green olives – sliced

Mix all together with about 1 cup of mayonnaise. You do not want this too wet as you will add vinaigrette.

Vinaigrette:

Put all in a jar that you can shake well:

1 tsp. Fresh minced garlic

2 Tablespoons Dijon mustard

1/3 cup white wine vinegar

1/4 cup lemon juice

about 1 cup fruity olive oil (my FAVORITE Olive Oil is California Olive Ranch Arbequina)

1/2 t. minced rosemary

1/2 minced tarragon

1 teaspoon minced dill

1-2 teaspoons salt

1 teaspoon black pepper

Shake up and pour over salad and mix well.

Chill at least a couple of hours.

This salad is typically served with small salad shrimp (About 1 lb.) stirred in. I just put them on top prior to serving, that way the salad keeps longer.

Another sure sign of Spring landed in my grocery basket on Saturday! First of the season, fresh Alaskan halibut. While a bit on the pricey side, it’s, for me, a worth while indulgence. Left to my own devices, I would probably eat fresh Alaskan Halibut and Washington asparagus 3-5 times a week, for the entire season. While I love it just grilled with a little salt and pepper, my husband enjoys the preparation below.

Parmesan Crusted Halibut with Roasted Tomato and Artichoke Ragu – for 2 servings

Inspired by “Ray’s Boathouse, Seafood Secrets of the Pacific Northwest” Cookbook

Recipes by Charles Ramseyer and staff

for the Tomato and Artichoke Ragu

15-18 cherry tomatoes

Kosher salt

Fresh ground pepper

2 Tablespoons olive oil

1/2 Tablespoon minced garlic

8 artichoke quarters with stems, jarred or frozen

1/4 cup dry white wine

1/4 julienned fresh basil

2 tablespoons butter

Pre-heat the oven to 400′. Place the artichoke hearts, tomatoes, and minced garlic in a baking pan. Drizzle with olive oil and lemon juice and season with salt and pepper. Place the pan in the oven about 10 minutes ahead of the halibut fillets. Remove from oven when tomatoes are slightly charred and “melted”. Deglaze the pan with the white wine. Stir in the butter and garnish with the basil. Keep warm until ready to serve.

for the Halibut

1/4 cup of flour

1 egg

1 tablespoon water

1 cup panko breadcrumbs

1/2 cup shredded parmesan

Zest of 1 lemon, chopped

1 12-14 oz. halibut fillet, skinless

2-3 Tablespoons Olive Oil

Set up three bowls. Place flour in the first bowl. Mix the egg and water together in the second bowl. Mix the panko and parmesan together in the third bowl.

First, dredge the flesh side of the halibut in the flour, shaking off the excess. Next, dip the floured side in the egg. Third, dredge the egg side into the panko mixture to coat. Pat gently to press the mixture into the egg.

Heat the olive oil in an ovenproof skillet over medium heat. Place the fillet crust side down and sear until a golden-brown crust forms. Turn the fillet over and place in oven for 3-5 minutes, or until the centers are pearly white and opaque, depending on the thickness of the fish.

Plate the fish with the ragu alongside or underneath. We served the meal with my other favorite sign of spring, oven roasted asparagus and a rice pilaf.

Easy Summer Salad – Orzo Pasta with Shrimp

Further Confirmation of Spring’s Arrival….Fresh Halibut