Grilled Romaine with Lemon Herb Dijon Vianaigrette

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Are you in the full swing of summer yet? Do you have flip-flop tan lines? Are you enjoying evening cocktails on the back patio? Have you eaten all the strawberries you can get your hands on? Are you embracing the fact that summer means you must eat ice cream every night? Are you grilling all.the.foods.?! Please say yes!!

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We are in love with our Weber grill and have thrown every possible food on it…pizzas, fish tacos, asparagus, avocado…and most recently hearts of romaine drizzled in an herby lemon Dijon vinaigrette and topped with fresh parmesan, parsley, and juicy grape tomatoes.

The crunchy romaine is slightly charred on the grill giving it a smoky flavor that is summer. The zesty lemon juice and herbs provide a fresh counter-balance. Grated parmesan melts slightly over the romaine and gives a welcome salty flavor, and the tomatoes are a sweet finish to each bite.

We served this with grilled BBQ chicken, but it would be perfect with any grilled dish.

Happy double dipping!

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Recipe – a Double Dipper Original

Serves 4

Ingredients

  • 4 romaine hearts, halved
  • 1 tbsp. olive oil
  • juice of 1 lemon
  • 1 tbsp. Dijon mustard
  • 1 tbsp. green onion, chopped
  • 1/2 tsp. oregano
  • handful of parsley, chopped
  • handful of grape tomatoes, halved
  • fresh grated parmesan, for topping

Method

In a small mixing bowl or jar, combine olive oil, Dijon mustard, chopped green onion, oregano, and lemon and whisk/shake to create vinaigrette.

Place halved romaine hearts on the grill face down, over medium heat to develop grill marks. After 1 minute, turn the romaine hearts over and brush the vinaigrette on the side that was facing down. Cook the romaine hearts for about 4-5 minutes.

Sprinkle with fresh parmesan, parsley, and grape tomatoes.

Enjoy!

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Grilled Pork Tenderloin with Honey Rosemary Peaches

 Pork Tenderloin and Peaches

Summer is all about sand between your toes, wearing your wet bathing suit unitl 10pm, sipping G&Ts while cruising on the lake, listening to Jimmy Buffet’s Margaritaville over and over again, and eating as many bright juicy peaches as possible.

Rosemary Honey Peach Compote

We shared this pepper crusted pork tenerloin with strawberry salsa when we kicked off summer on Memorial Day. Now that we’re well into the sizzling days of summer it’s time for some peaches! We saw this recipe for pork tenderloin with honey rosemary peaches in the Minneapolis Star Tribune Taste Section a few weeks ago and both said, “um, yeah we’re making this!” 

Pork Tenerloin with Peaches

The peaches are the lead singer of this meal, drizzled with honey and lemon zest and heated in a skillet with white wine and fresh rosemary. Sweet and summery goodness! The pork is seasoned with black pepper, salt and dijon mustard. That’s it! Simple and delicious.

Pork Tenerloin and Peaches

Serve the peaches on the side or on top of the pork. You’re in charge!

Happy double dipping!

 Rosemary Honey Peach Compote

Recipe – From Minneapolis Star Tribune Taste Section July 18, 2013

serves 4-6

Ingredients

  •  1 lb pork tenderloin, trimmed
  • 1/4 tsp. freshly ground black pepper
  • 1/2 tsp. salt, divided
  • 2 Tbsp. Dijon mustard
  • 4 firm-ripe peaches, halved, pitted and cut into wedges
  • 2/3 c. dry white wine
  • 3 Tbsp. honey
  • Zest of one lemon
  • 2 tsp. chopped fresh rosemary, plus 1 or 2 small sprigs

Method

1. Preheat grill to medium-high. Pat the pork dry, season with pepper and 1/4 tsp. salt and brush with mustard to coat.

2. Lightly oil the grill. Grill tenderloin for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turging a quarter-turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 145 degrees and the meat is juicy and slightly pink in the center. Transfer to a cutting board and let rest for 10 minutes.

3. While pork is cooking, combine the peaches, wine, honey, lemon zest, rosemary and remaining 1/4 tsp. salt in a large skillet. Cook over medium-high heat until the peaches are just tender, 5 to 7 minutes, and liquid has reduced and slightly thickened (it should lightly glaze the peaches). Transfer to a bowl.

4. Slice the pork and serve with the peaches. Enjoy on the deck with the summer breeze and a glass of wine. Enjoy!

Salted Honey Ice Cream S’mores

Salted Honey Ice Cream S'mores

We made the ultimate summer treat…salted honey ice cream s’mores. You can thank us later as you are licking the sweet, melted ice cream off your fingers and wiping the smudged chocolate off your face.

Salted Honey Ice Cream S'mores

This treat was inspired by our long, deep love for both s’mores and ice cream. The gooey marshmallow and melty chocolate squished between two crunchy grahams is irresistible. The cool, sugary ice cream is our go-to on a steamy summer day. Rather than choose one or the other, we ingeniously combined the two.

The salted honey ice cream mimics the marshmallow. The chocolate is layered on the outside of the graham and is sprinkled with sea salt. Sweet meet salty. Who can resist it?

Salted Honey Ice Cream S'mores

These ice cream sandwiches are everything summer should be. Happy double dipping!

Recipe

Ingredients

  • 16 honey graham crackers (we used Honey Maid)
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk (we used 1%, but 2% or whole milk would be delicious as well)
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream
  • 1/4 cup honey
  • 1 tsp. sea salt, plus more for sprinkling graham crackers
  • 1/2 tsp. vanilla extract (a vanilla bean would be a great, fresh alternative as well)

Method

Making the salted honey ice cream:

1. Combine milk, buttermilk, heavy cream, honey, vanilla, and sea salt in a blender and process until all ingredients are fully incorporated. Chill mixture in refrigerator for 30 minutes.

3. Process mixture in an ice cream maker according to manufacturer’s instructions.

4. Transfer sherbet to an airtight container and freeze until ready to serve.

Double Dipper Tip: To prevent the ice cream from become icy we learned you should store the sherbet in a low, long airtight rectangular container. This increases the surface area of the sherbet, preventing ice from forming easily. Also, make sure you spread the sherbet evenly in the container to prevent ice from forming.

Making the chocolate covered graham crackers:

1. Melt 1 cup of dark chocolate chips using a double boiler. We made this dessert at our cabin, where we do not have a double boiler and if you find yourself in a similar position here is an alternative method.

Bring a pot of water to a boil over the stove. Place a shallow glass dish in the boiling water and pour the chocolate chips into the glass bowl. Reduce heat to low and stir chocolate until it is creamy and smooth.

2. Break each graham cracker in half (you should have 32 squares). Dip half of each square in melted chocolate and place on a freezer-safe dish lined with parchment paper. Sprinkle each square with sea salt.

3. Freeze graham crackers in freezer for at least 30 minutes, or until chocolate hardens.

Assembling the ice cream S’more:

1.  Spoon 1 scoop (about 1 Tbsp.) ice cream on graham cracker half. Place the other half on top, pressing down slightly. Repeat for remaining graham crackers.

2. Freeze ice cream s’mores for at least one hour before serving.

3. Serve as a cool treat and enjoy!

Roasted Strawberry Buttermilk Sherbet

Roasted Strawberry Buttermilk Sherbert

Happy Fourth of July! We hope you have exciting plans to celebrate today! We are heading out to the golf course to play 9 holes this sunny morning and then the lake is calling our name this afternoon. We’re planning on waterskiing, floating in the lake and playing some lawn games. Tonight our neighbors are lighting off an incredible fireworks show over the water, as they do every year. This year they told us they’ve gone all out. Can’t wait for the colors and sparks that are in store!

Roasted Strawberry Buttermilk Sherbert

If you’re looking for a last minute cool, refreshing and patriotic dessert to celebrate the 4th this roasted strawberry buttermilk sherbet is your ticket!

Roasted Strawberry Buttermilk Sherbert

This sherbet delightfully teases your taste buds. We start with a creamy Greek yogurt base and add layers of flavor with vanilla, honey, buttermilk and yeah, roasted strawberries. The tangy buttermilk plays with the sweetness of the roasted strawberries and will leave you licking your bowl. Which is totally acceptable and encouraged. There is no judging here when it comes to eating frozen treats.

We topped our sherbet with fresh strawberries and Raspberry Liquor Hot Fugde from Stonewall Kitchens. Oh yes we did.

Enjoy this sherbet! Enjoy celebrating the 4th of July! Happy double dipping!

Roasted Strawberry Buttermilk Sherbert

Recipe – from bon appetit magazine July 2013

Serves 4-6

Ingredients

  • 4 cups strawberries (about 1 lb.), hulled, halved or quartered if large
  • 1/2 honey
  • 1/2 vanilla bean, split lengthwise
  • 1 1/2 cups buttermilk
  • 1/3 cup full fat or 2% Greek yogurt
  • pinch of sea salt

Method

1. Preheat oven to 425 degrees F. Combine strawberries and honey in a 13x9x2″ baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.

2. Discard vanilla pod. Puree berries, buttermilk, Greek yogurt, and sea salt in a blender until smooth.

3. Process mixture in an ice cream maker according to manufacturer’s instructions.

4. Transfer sherbet to an airtight container and freeze until ready to serve.

Double Dipper Tip: To prevent the sherbet from become icy we learned you should store the sherbet in a low, long airtight rectangular container. This increases the surface area of the sherbet, preventing ice from forming easily. Also, make sure you spread the sherbet evenly in the container to prevent ice from forming.

Do Ahead: sherbert can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.

Tortilla Lime Crusted Walleye

Tortilla Crusted Walleye

This is the most crispy, flaky, zesty fish we’ve made in a while. Last year we shared this recipe for fresh walleye and northern. And we prepared this flavorful and easy mahi-mahi en papillote earlier this spring. But this recipe is our new summer jam, just in time for the summer solstice.

Tortilla Crusted Walleye

Our fisherman (Dad) caught the big one last weekend. He reeled in two 6 lb. walleyes on Father’s Day and cleaned them into beautiful, meaty fillets, perfect for our summer solstice party yesterday.

Tortilla Crusted Walleye

Our favorite part is how the flaming hot oven makes the crushed tortilla chip coating extra crispy, as if it were deep fried. The lime plays with the smoky heat of the paprika, and the oregano adds a finishing freshness to the fish. This walleye is seriously good eats and a crowd pleaser. It’s also fantastic served with this blackberry gin fizz which we mixed-up last year to toast the summer solstice.

Summer Solstice Sunset

Happy summer solstice! Happy double dipping!

Tortilla Crusted Walleye

Recipe – a Double Dipper Original

Serves 4-6

Ingredients

  • 6-8 fillets fresh walleye (or other white fish such as tilapia or mahi-mahi)
  • ½ crushed corn tortilla chips (we used Cantina chips which are a thicker chip)
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • ¼ tsp. cumin
  • ¼ tsp. black pepper
  • Juice of 1 lime, plus extra slices for serving
  • 2 Tbsp. fresh, chopped oregano
  • 2 Tbsp. olive oil, plus more for brushing on pan

Method

  1. Pre-heat oven to 500 degrees F.
  2. Rinse fillets with cold water.
  3. Place tortilla chips in zip-lock bag or between two sheets of parchment paper. Crush chips using a rolling pin or glass (hands will work as well).
  4. Combine crushed tortilla chips, paprika, garlic powder, cumin and black pepper in a medium size bowl. In a separate bowl, combine 2 Tbsp. olive oil and lime juice. Dip fillets in lime juice and olive oil mixture. Next, dip fillets in tortilla chip spice mixture, coating both sides.
  5. Lightly brush baking sheet with olive oil and place fillets on baking sheet. Sprinkle fresh chopped oregano on fillets. Bake for 10-12 minutes. Tortilla chips should be crispy and fish should be white and flaky.
  6. Garnish with lemon and lime slices. Serve with fresh salad or other favorite summer side. Enjoy!

Cowboy Caviar

 

Cowboy Caviar

Summer BBQ’ing is finally here with all the good stuff. Friends, beer, lawn games, and juicy, jaw dropping, lip smacking eats. Burgers and brats are classics, but sometimes it’s fun to take BBQs to the extreme…like roasting a whole pig in your backyard.

Pictured below is Wilbur, the 82 pound pig that our friends roasted in their backyard yesterday. Snout, ears, eyes, teeth, tongue, feet, tail…all parts were present.

Double Dippers and Wilbur

Roasting an 82 pound pig requires elaborate planning. Our hosts first had to determine where they could obtain the whole pig. They met a local farmer at the Lyndale Farmers’ Market in Minneapolis who raises pigs and sells them for events like this ($2 per pound. Wilbur was one pricey pig!). Yesterday morning at 5:30am they picked up Wilbur and the grill. By 7am Wilbur was stuffed with an orange garlic marinade and was roasting on the spit, slowly rotating. The sweet, savory smoke tempted us until 5pm when all parts were fully cooked through, juicy and ready to devour. We ate all parts of the pig…the shoulder, bacon (the sides), ribs, loin, and ham (the rump). We left the ears for the neighbor’s dogs to enjoy.

This was the most tender and juicy pork sandwich we’ve ever had. Not to mention it was awesome to know exactly where the pork came from. Can’t get more local than this!

Cowboy Caviar

To share as a side to the pork sandwiches, we brought Cowboy Caviar, a specialty of our friend Rachel (who we are going to visit in Washington state in 4 days! Expect to hear all about our adventures next week). Beans serve as the base and are jazzed up with crunchy peppers, red onion, corn and sweet nectarine. A squeeze of lime and the vinegar dressing give this dish the perfect amount of acidity. We dipped Food Should Taste Good Sweet Potato Chips into the salsa. This was an absolute hit at the party and was almost gone before Wilbur was even ready.

Even if you’re not going to a pig roast, Cowboy Caviar will be a hit at any BBQ or summer gathering.

Happy double dipping!

Cowboy Caviar

Recipe – from Rachel

Ingredients

  • 2 15 oz. cans black beans, rinsed
  • 2 15 oz. cans pinto beans, rinsed
  • 2 15 oz. cans corn (or 1 bag frozen corn)
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 nectarines
  • 1/4 cup red onion
  • 1/4 cup cilantro (or parsley)
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. apple cider vinegar
  • 1/4 tsp. black pepper

Method

1. Combine beans, corn, chopped peppers, nectarine and red onion in large mixing bowl. Stir to combine. Add cilantro, cumin, black pepper, garlic powder, and vinegars. Stir to coat beans, peppers, nectarine and onion.

2. Place in refrigerator and let marinate for 2 hours.

3. Serve with Food Should Taste Good chips or your favorite tortilla chip. Enjoy!

*Salsa can be served at room temperature

Rosemary Honey Mustard Chicken Skewers & a Property Sisters Update

Rosemary Honey Mustard Chicken Skewers

We studied abroad in Costa Rica during our Junior year of college. During our time there we spent three weeks in “El Campo,” rural Costa Rica. E stayed with a family in Grecia, in the mountains of northern Costa Rica where she worked with five women who have their own organic shampoo factory and business. These were not your Aveda salon women with vogue hair styles and trendy clothes. These were working women who wielded machetes. E picked up some skills from them and learned how to use a machete in order to extract the chamomile and aloe vera needed to make the shampoo. Power tools are meant for girls too.

K stayed in central Costa Rica, in Pital, and lived with a woman who owned an organic pineapple farm. Besides enjoying the juiciest, sweetest pineapple every day, she was shown how to harvest the fruit. Like E with the chamomile, she took a machete to the pineapple bush. There is nothing more satisfying than biting into the yellow flesh, and letting the sweet, sticky juice run down your arm after chopping the pineapple with your own might. Girl’s got muscles.

Hostas Before

This weekend the machete skills we picked up in Costa Rica came in handy. See all those hostas and overgrowth in the picture above? That’s what our backyard used to look like. But we ripped those nasty, deep rooted plants out of there! (using a shovel and not a machete of course…)

Here’s what it looks like now. Ready to plant some flowers and vegetables!

Goodbye Hostas!

Not only did we get to use heavy-duty garden tools, we also used this grill master tool. Our new Weber Spirit 310 grill! It is simply amazing. We splurged and got the 3-burned, stainless steel finish, with stainless steel grates. Totally worth the extra spend. Pretty sure Bobby Flay would approve of this grill.

Weber Spirit 310

We grilled these rosemary honey mustard chicken skewers on our Weber. You should too. The rosemary and the whole grain Dijon mustard create an earthy base flavor for the marinade. The white balsamic and the honey are a combination of tart and sweet and know how to play with the base flavors. And a little dash of paprika gives the chicken a smoky-spicy kick. When grilled, the chicken becomes slightly charred on the outside, but the inside remains juicy and perfectly succulent. Served with grilled veggies, this meal is a no fail that everyone should have in their back pocket.

Rosemary Honey Mustard Chicken Skewers

Rosemary Honey Mustard Chicken Skewers

Happy double dipping!

Recipe

Serves 2

Ingredients

  • 2 boneless, skinless chicken breasts
  • 3 Tbsp. white balsamic vinegar
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 2 garlic cloves
  • 1/2 tsp. paprika
  • 4 rosemary sprigs
  • dash of pepper

Method

1. In a large bowl, combine all ingredients.

2. Slice chicken breasts into 1/2 inch pieces. Add chicken to marinade and let marinate in refrigerator for 2-6 hours.

3. Assemble chicken on skewers. Place on grill over medium heat. Rotate once, after 4 minutes. Grill until cooked through.

4. Serve with grilled asparagus. Enjoy!

Pepper-crusted Pork Tenderloin with Strawberry-Balsamic Salsa

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Happy Memorial Day! We hit the road this weekend and headed to our Lake Cabin in northern Minnesota to kick-off summer. Even though it was cool, cloudy and felt more like winter than hot, sunny summer that didn’t stop us from welcoming summer (or rather begging it to come) in the following ways: 

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1. Launching the fishing boat and speed boat in the lake. We gunned the speed boat and man was the wind sharp and cold on our faces! We’ll take it though. If we can’t get a sun burn might as well enjoy the wind burn!

2. Getting crafty in order to beat the cold while still accomplishing the task of putting the sea-doos in the lake. Usually we launch the sea-doos at the public landing nearby and drive back to the cabin, soaking up the sun and water drops during the inaugural ride of the season. But this year, the water was free-eee-eeezing because the ice went out just two weeks ago. We’re not lying. Minnesota weather is darn crazy. So instead Dad revved up the ATV and hauled the sea-doos to our beach. Everyone stayed dry and Dad had some fun plowing through the sand on his ATV…wheels churrning, engine growling,  mud and water spraying everywhere… you know, things boys enjoy.

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3. Grilling and eating this pepper-crusted pork tenderloin with strawberry-balsamic salsa. This was the best way to welcome summer. The grill makes the pork succulent and juicy. The rosemary and black pepper crust provides a woody fragrent flavor, while the strawberry-balsamic salsa gives a sweet acidity. We served the pork tenderloin with fresh grilled asparagus and ginger quinoa. We’re definitely going to make this again, especially since we bought a Spirit Weber Grill today for our patio at home. We’re ready to do our Weber dance! (If you haven’t seen the Weber commercials check them out. You’ll learn some rock-star dance moves).

Hope you had a great Memorial Day! Happy double dipping!

Recipe – From Coastal Living June Edition

Serves 6-8

Ingredients

  • 2 (1 – 1 1/2-pound) pork tenderloins, trimmed
  • 2 tsp. minced fresh rosemary
  • 1 tsp. salt
  • 2 tsp. cracked black pepper
  • 2 Tbs. butter
  • 1 shallot, minced
  • 1/2 cup chicken stock or chicken broth
  • 1/4 cup white balsamic vinegar
  • 2 Tbs. light brown sugar
  • 1/4 tsp. dried crushed red pepper
  • 8 ounces strawberries, hulled and chopped
  • 2 green onions, chopped

Method

1. Preheat grill to medium-high heat (350 to 400 degrees) or grill pan over medium-high heat. Sprinkle pork evenly with rosemary, salt, and pepper. Grill pork, covered, turning once, 15 minutes or until a thermometer inserted in the thickest part of the meat registers 145 degrees. Cover pork loosely with aluminum foil; let stand for 10 minutes before slicing.

2. Melt butter in a large skillet over medium-high heat. Add shallot; cook 1 to 2 minutes or until tender. Stir in chicken stock and next 3 ingredients. Bring mixture to a boil, and cook 1 to 2 minutes, stirring until sugar dissolves. Stir in strawberries, and cook, stirring occasionally, 3 to 5 minutes or until berries soften and mixture thickens slightly. Spoon sauce over sliced pork. Sprinkle with green onions.

3. Serve with grilled asparagus and enjoy!

Magical “Ice Cream” Sundaes: Coconut Cinnamon Dulce, Fresh Strawberry, Dark Chocolate

 Magical One Ingredient Ice Cream

Sundays were made for ice cream.

Driving home from the cabin on Sunday evenings it was always an unspoken rule that we would stop at the Albany Dairy Queen for a sweet treat. Each time the order was the same; a small hot fudge sundae for Mom, a buster bar for Dad that he would inevitably spill on his shirt each time, an oreo blizzard for E, and a cookie dough blizzard for K. As we approached the exit we would anxiously eye each other, wondering will we stop this time? Anticipation was part of the ice cream experience. Even the weekend our refrigerator died and our neighbor called us in the car to tell us that he was in our kitchen cleaning up rotting meat and water that had seeped all over the floor, we still stopped at DQ. We’re not terrible neighbors, it’s just that rituals cannot be changed.

Magical One Ingredient Ice Cream

Sunday ice cream is still our ritual, but with a new flare. We have a secret to share. This ice cream is not ice cream. It’s frozen bananas blended into the consistency of that familiar irresistibly creamy soft serve. We chopped two ripe bananas and froze them on a plate for a few hours. Then we brought out the VitaMix, added the frozen bananas with some goodies, and WHA-BAM! Ice cream.

We made three varieties. An ice cream sundae platter if you will.

The first is coconut-cinnamon dulce (banana, coconut milk, and cinnamon). A fiesta for your taste buds.

For our second creation we added a bright spark, strawberries. A perfectly satisfying classic.

And last, a decadent dark chocolate. Because dessert really isn’t complete without chocolate. This one is bowl lickin’ delicious.

It’s Sundae Sunday. Don’t ditch tradition. Blend your nanners, mix in whatever goodies your heart desires, and grab a spoon.

Happy double dipping!

Magical One Ingredient Ice Cream

Recipe –  Adapted from The Kitchn. Find it here.

Fish en Papillote

Fish en Papillote

 What inspires you in the kitchen?

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Is it creating a dish bursting with bold and fresh flavors?

Is it the combination of a few simple ingredients and techniques to make an incredibly enticing meal?

Is it being improvisational and unguided by recipes and directions, just letting your senses guide you?

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Our inspiration tonight was bright flavors, ingredients on hand and spring fever.

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And so we give you, fish en papillote. Or said less eloquently, fish steamed in parchment paper. This meal is very easy. All it requires is a few chops, drizzles and folding. Serve it in the parchment paper and you have a fun, personalized meal and an easy clean up (added bonus!).

We used mahi-mahi (which we had on hand, but any white fish would be fabulous), grape tomatoes, radishes, onion and sugar snap peas. The fish is drizzled with lemon, ginger and parsley which creates alluring bites of bright spring flavors.

Happy double dipping!

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 Recipe – adapted from Power Foods Cookbook

Serves 2

Ingredients

  • 2 fillets of mahi-mahi, 4 oz each (or another white fish)
  • juice of half a lemon
  • 1/4 tsp. cumin
  • black pepper to taste
  • 1/2 tsp. minced ginger
  • 10 sprigs parsley, chopped 
  • 4 radishes, thinly sliced
  • sugar snap peas, about 12
  • 10 grape tomatoes
  • Vidalia onion, 1/8 of a small onion thinly sliced
  • 2 lemon slices
  • Parchment paper, 2 sheets 6×6 inches

Method

1. Pre-heat oven to 400 degrees F.

2. Season fish with cumin and black pepper. Place each fillet in individual parchment paper sheet. Fold into a half crescent shape, pinching in the edges.

3. Place veggies, ginger and parsley on top and around fish. squeeze 1/4 of a lemon on each packet.

4. Roast for 12-15 minutes, until fish is flakey and veggies are cooked, but still crisp.