Easy Steamed Haddock with Sautéed Escarole and Kale

It's finally summer time and I am happy for so many reasons: It's beautiful outside, the days are longer, there's so much to do on the weekends, AND my farm share started! Along with the plethora of fresh produce I receive all week, I also get wild caught New England fish. This week the fish was Haddock which is a basic white flaky fish, similar to cod.

I love cooking fish, but my typical go-to way of cooking it is to bake it in the oven. I don't know about you, but when it's hot outside, the last thing I want to do is heat up my entire house from having the oven on a high temperature. I was telling my mom about this and she suggested I try steaming it on top of the fresh veggies I got, and WOW did it come out delicious. 

I'm really excited about this new way of cooking fish and I think you are going to love it. It's extremely forgiving too, so there's not a lot of room for error. The greens I received from my farm share this week were escarole and kale, so that's what I used. I think this is an awesome combination, but feel free to use any dark greens you like!

Kale is the superfood I want to tell you about this week because it is truly one of the healthiest foods in the world. Kale is packed with antioxidants which are said to help prevent many forms of cancer. It contains Vitamin K which is said to help prevent against chronic inflammation and many illnesses such as heart disease and osteoporosis. Lastly, kale can also help you lose weight! It's very low in calories but it's so densely packed with fiber that it makes you feel full and satisfied and aids in digestion.

Ingredients:

3/4 pound of haddock or any other mild white fish

1.5 pounds dark leafy greens (I used half escarole and half kale)

1/2 cup sliced cherry tomatoes

2 cloves minced garlic

1/8 cup grated Parmesan

1/8 cup chopped basil

1 tbsp. olive oil

salt/pepper to taste

Directions:

1) Heat 1/2 tbsp. olive oil on medium- high heat in a large skillet.

2) Add garlic and saute for 1 minute or until fragrant.

3) Add greens and cook until wilted.

4) While greens wilt, brush fish with olive oil on both sides and sprinkle with salt and pepper.

5) Turn heat to low and place fish on top of the greens.

6) Cover the pan and steam fish for 5 minutes.

7) Lift the lid and add the cherry tomatoes, basil, and Parmesan

8) Immediately remove from the heat and serve.

*Makes 2 servings

Superfood Cobb Salad

I love salads with lots of "stuff" in them. In the warm months, I like to make salads for dinner as a light and refreshing meal that doesn't involve the oven. I've always loved Cobb salads because they're usually packed with so much stuff including blue cheese which is my favoriteeeee. 

Cobb salads are typically served with ranch dressing which is usually loaded with fat and weird preservatives. I decided to make my own ranch dressing by using mostly Greek yogurt instead of pure mayo. Even though my version doesn't taste like the typical ranch, it still tastes pretty darn good. 

This salad is bursting with superfoods- eggs, avocado, cucumber- YOU NAME IT. If you want the superfood facts of these just click on any of the above and it will take you to past recipes. 

Ingredients for salad:

8 cups spring mix

1/2 English cucumber- sliced

1/4 cup blue cheese- crumbled

1 pint cherry tomatoes- sliced

4 eggs- hard-boiled, peeled and sliced

1 avocado- diced

1/2 cup black olives- sliced

Ingredients for dressing:

3/4 cup non-fat Greek yogurt

2 tbsp. low-fat mayo

1/2 cup dill-chopped

2 cloves garlic- minced

1 tsp. hot sauce

1/2 tsp Worcestershire sauce

1 tbsp. olive oil

salt/pepper to taste

Directions:

1) Combine all salad ingredients in a large bowl.

2) Add all dressing ingredients in a food processor and blend until smooth.

3) Add desired amount of dressing to salad and toss to combine.

*This recipe makes 3-4 servings.