Cilantro Lime Tuna

2 tuna filets
4 TBS chopped cilantro
Juice of one lime
Zest of ½ lime
Salt/pepper

Season filets heavily, just like chicken tuna takes a fair amount of seasoning. Heat oil in pan over high. Once good and hot, sear each side of tuna and reduce heat to medium low and cook to desired doneness. While cooking, chop cilantro and add the zest to it and mix. Once fish is done, top each filet with about half the cilantro and squeeze the juice of half a lime on each filet.

Summer Pot Roast

Use whatever vegetables you have on hand. We used some parsnips and sweet potato that needed to be used, but summer squash, onion and tomato would be great. However, if you use a vegetable that requires less cooking time, wait to put it in about 15-20 minutes before roast is done.

2-3 lb pork lion
3 parsnips
3 stalks celery
2 sweet potatoes
Salt/pepper
Penzeys Greek seasoning
2 c. chicken stock
2 tbs garlic

Set oven to 350. Season meat really well with salt, pepper, Greek seasoning and garlic. If using root vegetables cut into small pieces and line the bottom of roasting pan with them (if you are using other vegetables, wait to add (you will want about 3 cups of vegetables per pound). Place seasoned meat on top. Season vegetables if you wish as well. Add stock and put in hot oven. Cook meat for about 30-40 minutes.

Zucchini Pasta for Two

I haven’t had this yet, but apparently is so good that has been a summer staple over at my folks house this summer. This is a recipe of my mothers making. It apparently started its incarnation with just the zucchini, onion and seasoning and that is how they had it several times. Tonight she had a couple tomatoes and threw them is as well and thought it was too good not to share. She said this was born out of an over abundance of zucchinis this year that needed to be used. She promises that she will share a zucchini with me so I can try this lovely creation….however the summer is almost over and she is just NOW telling me about it. I don’t hold out much hope, I think they just might be enjoying it too much to share right now!
2TBS butter
1TBS olive oil
½ onion diced
1 small zucchini diced
2 medium tomatoes chopped
Salt
Pepper
2 cloves garlic
Basil
½ lb pasta
Parmesan


Put past on to cook meanwhile, heat butter and olive oil together. Add onion saute just until soft. Add diced zucchini and cook about 5 minutes, just until almost done, but not mushy. Season with garlic, salt, pepper and basil to taste. Add tomatoes cook 3-5 more minutes or until heated through. Serve over pasta and grate fresh parmesan over.

Shrimp Pesto

4 c. basil
1 c. nuts (walnut or pine)
½ c. parmesan
5 cloves of garlic
1 tsp salt
½ tsp pepper
1c. Olive oil
1 lbs pasta
½ c. feta
1 lb small shrimp peeled


Combine fist seven ingredients and process to make pesto and set aside. Put water on to boil. Once water is boiling throw in pasta. 1-2 minutes before pasta is done throw in shrimp (if shrimp already cooked, throw in 30 second prior just to warm). Drain pasta and shrimp and immediately put pesto on. You may have leftovers, depends on how much sauce you have, if you do see my first post for pesto spread under April. Add shrimp and feta and serve immediately.

Black Bean Salad/Salsa

Black bean salad/dip

This is good as either a chucky salsa or as a “salad.”

2 16oz. cans black beans
¼ onion chopped
1 red bell pepper diced
½ bunch cilantro chopped
½ jar of Herdez salsa ( I really recommend Herdez)
½ tsp of cumin
salt and pepper

mix together and chill. Corn is also a good addition.