Halibut:

1/4 c panko
2 T grated parmesan
minced zest 1/2 lemon
S&P
4 tsp purchased pesto
2 halibut filets, 4 oz each 1″ thick

Crazy Water

1/4 red onion, minced
1 t minced garlic
1/4 t red pepper flakes
2 t olive oil
1/4 dry white wine
2 c water (orig recipe calls for 2.5 - I’d go less in the future)
1/2 c halved grape tomatoes
1/4 dry orzo pasta
1 t sugar
2 sprigs fresh thyme (I used lemon thyme from the garden)
1/2 c coarsely chopped zucchini (I shredded about half of one on a box grater)
1/3 c jarred roasted red pepper, cut in strips
1/4 c halved kalamata olives
2 T chopped fresh parsley
juice 1/2 lemon
Lemon Wedges

Preheat 450. Coat baking sheet with nonstick spray.

Combine panko, parmesan, lemon zest, S&P in bowl. Spread pesto on each halibut filet and arrange on prepared baking sheet. Press panko mixture onto pesto side of fillets, spritz crumbs with nonstick spray, then refrigerated til ready to roast.

Saute onion, garlic, and pepper flakes in saucepan over med high for the crazy water. Cook til soft, then deglaze with wine. Simmer til nearly evaporated then stir in water, tomatoes, pasta, sugar and thyme. Cook til orzo is tender, about 9 min.

Roast fish in the meantime. Cook til crumbs are golden and flesh flakes easily w/fork, 10-12 minutes depending on thickness.

Add zucchini, red pepper, and olives to crazy water. Simmer til heated through. Off heat add parsley, lemon and season to taste w/S&P.

To serve, divide broth between 2 bowls, top each with fish and garnish with lemon wedges.

2 Tbs. unsalted butter
6 cups thinly sliced celery (reserve 1/4 cup celery leaves)
1 medium yellow onion, chopped
Kosher salt
3 cups washed, chopped leeks
6 cups lower-salt chicken broth
3 sprigs fresh thyme
1 fresh or 1/2 dried bay leaf
2 Tbs. whipping cream
Freshly ground black pepper

In a 4-quart pot, melt the butter over medium heat. Add the celery, leek, onion, and a generous pinch of salt. Cook until tender and just beginning to color, 6 to 8 minutes. Add the celery root and stir to coat with the butter. Pour in the chicken broth, and then add the thyme, bay leaf, and 1/2 tsp. salt. Bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Discard the thyme sprigs and bay leaf and purée the soup in a blender until smooth. Pass the soup through a medium-fine sieve and transfer to a clean pot. Bring the soup back up to a simmer, whisk in the whipping cream, and season to taste with salt and pepper. Keep hot.

Ladle the soup into bowls and top with celery leaves.

1 small onion, chopped
1 green pepper, chopped
1 T. oil
2 32 oz. cans chicken broth
1 15 oz can black beans, rinsed
1 15 oz. can kidney beans, rinsed
1 14 1/2 oz can diced tomatoes
3 cups chopped cooked chicken
1 cup frozen corn
1/2 t. cumin
2 T. freshly squeeze lime juice

Garnish: sour cream, cheese, tortilla chips

Saute onion and green pepper in oil for five minutes. Stir in chicken broth and next 8 ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and add fresh lime juice. May add cilantro if desired.

Ingredients ~
1/4 cup peanut butter
1/2 cup water
1 clove garlic, crushed
1 tsp fresh grated ginger
1 tbsp lime juice
1 tbsp honey
1-1/2 tbsp soy sauce
1/2 tsp chinese 5-spice
1/2 tbsp sesame seed oil
1 red bell pepper, diced
4 green onions, sliced
1 grated carrot
3 cups cooked whole-wheat spaghetti

In a small dish or measuring cup, combine peanut butter, water, garlic, ginger, lime juice, honey, soy sauce, spice and oil to make the dressing. In a large bowl, combine pepper, onions, carrot and noodles. Pour dressing into the bowl and toss until fully coated. Chill in the refrigerator and serve cold.

Ingredients ~
1 1/2 pounds boneless sirloin steak, cut into 1×4 inch strips
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup rice wine vinegar
2 tablespoons sesame seeds
2 tablespoons sugar
6 garlic cloves, finely minced
1 teaspoon sesame oil
2/3 teaspoon red pepper flakes
Wooden skewers, soaked several minutes in water

Directions ~
Place steak in plastic zip-lock style bag. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic, sesame oil and red pepper flakes in a small bowl. Reserve half to use as dipping sauce. Add remaining marinade to plastic bag. Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.

Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot. Thread meat onto skewers. Brush once with marinade from plastic bag. Grill beef skewers, covered, turning occasionally, 12 minutes or until meat thermometer inserted in meat registers 145*F (60*C) for medium-rare. Serve with reserved marinade for dipping and hot cooked rice, if desired.
Makes 6 servings.