Extra Virgin Olive Oil-Herb Poached Wild Cod

3 large garlic cloves, chopped 

1 large lemon, skin only 

1 large lemon, juiced 

Small bunch fresh thyme, chopped 

Small bunch fresh parsley, chopped 

1 quart extra virgin olive oil

4 6 ounce pieces of wild cod 

Sea salt and black pepper

Bring cod to room temperature. Season with fresh lemon juice, sea salt, and black pepper. Add oil, garlic, lemon skin, thyme, and parsley to a large deep sided pan. Season with sea salt and black pepper.

On low to medium heat, bring oil to a simmer (do not boil!). Add fish, cover, and let it poach for 10 to 15 minutes or until the fish is cooked.Remove fish from oil and serve immediately.

Roasted Garlic Basil Dipping Oil

1 whole roasted garlic

1 cup extra virgin olive oil

1/2 cup shredded fresh basil

1 tablespoon fresh lemon juice

Sea salt and black pepper

In a blender, add garlic, olive oil, lemon juice, and basil. Blend until smooth. Season to your taste with sea salt and black pepper. Store in an airtight container.

Serve with fresh bread, fish, chicken, or veggies.

How to roast garlic:

Preheat oven to 425F.

Cut a thin slice off the head of garlic and discard. Place garlic in a baking dish. Drizzle generously with extra virgin olive oil. Season with sea salt and black pepper and sprinkle with fresh parsley. Cover and roast until soft (about 20 to 30 minutes). When it's cool enough to handle, squeeze out the roasted garlic flesh.

Butternut Squash Gnocchi with Basil-Garlic Butter Sauce

Gnocchi:

2 cups butternut squash, peeled and cut into bite sizes

2 cups all purpose white flour

1/2 cup parmesan cheese, grated

8 ounces full cream ricotta cheese

1 egg

Salt and black pepper

Preheat oven to 400 F. Put butternut on a greased sheet pan. Season with salt and black pepper. Roast for 25 minutes or until butternut is soft. Transfer to a large mixing bowl. Mash until smooth. Add egg, parmesan, and ricotta cheese. Mix well to combine. Season with salt and black pepper. Sift flour in. Add more flour if needed to form a soft dough (dough should not be sticky) Turn dough onto a floured surface. Divide dough into 4 pieces and roll into 1/2-inch thick sticks. Cut each stick into 1-inch pieces and place on a lightly floured baking sheet. Refrigerate for 1 hour or until ready to use.

Butter Sauce:

2 tablespoons lemon zest

2 garlic cloves, minced

1 tablespoon good quality maple syrup

1/3 cup butter

1/3 cup extra virgin olive oil

Handful fresh basil, finely chopped

Salt and Pepper

Heat oil and butter in a large pan over medium heat. Stir in garlic, and cook until softened. Add lemon zest, maple syrup and basil (leave some basil aside for garnish) a further two minutes to combine. Season with salt and black pepper. Set aside and keep warm.

Bring a large pot of lightly salted water to a boil over high heat. Boil gnocchi until they float to the top (about 2 minutes). Drain.

Return sauce to a medium heat. Add drained gnocchi and toss well to coat and brown (about 5 minutes). Place into a large serving bowl.  Garnish with extra grated parmesan cheese and basil on top.

Serve as a meal for 4 people with salad greens and fresh bread of choice or as a side dish for 6 people with grilled meat and vegetables. 

   

Linguine with Broccoli, Cherry Tomatoes and Pine Nuts

1 lb whole wheat linguine

2 cups fresh broccoli florets

2 cups cherry tomatoes

1/4 cup pine nuts (toasted)

4 tablespoons pesto

2 cloves garlic, finely chopped

6 tablespoons extra virgin oil

1/4 cup shaved parmesan cheese

1 tablespoon grated lemon zest (rind)

1/4 cup Italian parsley

1 teaspoon salt

1/2 teaspoon black pepper

Bring a large pot of salted water (1 tablespoon salt) to a boil.

Add pasta to the pot of boiling water and boil for 6 - 8 minutes. Pasta should be slightly firm when bitten (al dente). Drain and put back in the pot.

Drizzle linguine with two tablespoons of olive oil, add 2 tablespoons of pesto, lemon rind, and parsley. Toss to combine. Season with salt and pepper to taste and set aside.

In a large sauté pan set to medium heat, toss pine nuts until golden brown. Remove from heat. In the same pan, heat 2 tablespoons of  extra virgin olive oil on medium - high heat. Add garlic, broccoli florets, the remaining pesto, and sauté for 5 minutes (stirring occasionally). Add cherry tomatoes and wait for 1 minute. Remove from heat and add to the linguine.

Toss all ingredients together and transfer to a warm serving platter. Drizzle with the remaining  extra virgin olive oil. Garnish with shavings of parmesan cheese and toasted pine nuts.

Serves 6 - 8