>This is what im making for lunch…
Flounder in Jalapeño sauce
ingredients
2 scallions, white parts finely chopped and greens reserved for another use
1 tablespoon unsalted butter
1 to 2 finely chopped fresh jalapeño including seeds
1/2 cup heavy cream
1/2 teaspoon salt
4 (6- to 8-oz) pieces flounder fillet
1/8 teaspoon black pepper
1/2 cup quartered grape tomatoes
1 tablespoon chopped fresh cilantro
preparation
Cook chopped scallions in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 3 to 4 minutes. Add jalapeño (to taste), cream, and 1/4 teaspoon salt and bring to a simmer.
Pat fish dry, then sprinkle with pepper and remaining 1/4 teaspoon salt. Fold each fillet in half crosswise. Put folded fish in sauce in skillet and cook at a bare simmer, covered, until fish is just cooked through, 5 to 6 minutes. Transfer fish to a platter and keep warm, covered with foil.
Add tomatoes and cilantro to sauce in skillet, along with any fish juices on platter, and cook over moderately low heat until heated through, about 1 minute. Spoon sauce over fish.
-Farmers’ Market Salad with Spiced Goat Cheese Rounds
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ingredients
Goat cheese rounds
2 tablespoons sesame seeds
2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon finely chopped fresh thyme
1/4 teaspoon coarse kosher salt
1/8 teaspoon ground black pepper
16 (1/3-inch-thick) rounds chilled soft fresh goat cheese (from one 11-ounce log)
Vinaigrette
2 tablespoons red wine vinegar
1 shallot, minced
1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
5 tablespoons extra-virgin olive oil
Coarse kosher salt

Salad
1 pound baby new potatoes (such as Dutch yellow baby potatoes), halved
1 pound green beans (or mix of green and yellow), trimmed
8 cups (loosely packed) mixed salad greens
1/3 cup (packed) small fresh basil leaves
12 ounces assorted small tomatoes (such as cherry, grape, and teardrop; preferably mix of red and yellow)
1/2 cup black olives (such as Niçoise

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