Snap Pea, Mint, and Arugula Salad

The farmer’s market is really starting to get good, and the snap peas topped my list of favorites this week. To trim, simply snap off the stem and pull it down along the length of the pea taking off the string as you go. Then it’s just a matter of cutting them into half inch chunks, shell and all.

Combine the chunks with a handful of chopped mint and toss with fresh lemon or lime juice, extra virgin olive oil, and salt and pepper to taste. Before serving add some chopped arugula and mix well.

Don’t wait; the snap peas won’t be around for long.

Pan Roasted Swordfish with Garlic and Parsley

Swordfish is incredibly easy to overcook, and no matter how you serve it a dried out piece of swordfish is mighty disappointing. While this preparation doesn’t guarantee success every time, if you pay attention odds are good it will turn out pretty perfect.

Preheat your oven to 400 while you melt a half a stick of butter in a small pan with a couple minced garlic cloves, some chopped parsley, ground black pepper, and salt to taste. Heat a skillet over high heat, salt and pepper your swordfish, add a splash of oil to the pan and brown for about two minutes per side. Immediately transfer the pan to the oven and roast until cooked through, approximately 7 to 10 minutes depending on the thickness of your steaks. Don’t be afraid to check often. Remove them from the hot pan immediately and serve with the butter mixture and a squeeze of lemon.

Kale, Sardine, Potato Salad

Until I had this sardine salad at a local restaurant a while back I never would have thought of using sardines this way, now I do all the time. And they’re a whole lot healthier and more flavorful than canned tuna. Give it a chance you sardine haters out there…you never know.

Cut some white potatoes into small chunks and simmer in salted water until fork tender, then run under some cold water to cool and drain. Empty a can of whole sardines along with the oil they’re packed in into a large bowl and chop up into little pieces with the side of a large spoon. Towel dry the potato chunks, then add to the bowl along with some chopped kale, sliced scallion, a small pour of extra virgin olive oil, fresh lemon juice, and salt and pepper to taste.

Barbequed Chicken

After many years of experimentation I’m pretty happy with my barbequed chicken, juicy, crispy, and flavorful…what could be bad, right? And it goes without saying my technique isn’t very complicated. After washing and drying your chicken and lighting the barbeque, mix together some of your favorite spices, cumin, chili, paprika, garlic powder, cayenne pepper, or curry. It’s really hard to go wrong as long as you include salt and sugar. Quantities depend on how much chicken you’re cooking but you want to make sure you’re left with a couple of tablespoons of the mixture after liberally dusting your chicken pieces on both sides.

After dusting the chicken stir the remaining spice mixture into a bowl of your favorite barbeque sauce then divide into two parts, one for basting, and the other for serving. Start the dark meat chicken skin side down on the hot grill and cook until it lifts up easily, five minutes on high. Flip each piece, baste the cooked side with your sauce, and then add the white meat pieces skin side down to the grill. Cook all the chicken for another five minutes on high, flip, baste, and then turn the grill to low. Continue to cook, flip and baste every five minutes until the chicken is cooked through; you’re aiming for a good char without overcooking. Serve right off of the grill with the sauce you set aside.