Wednesday, May 11, 2011

A Dinner With Fresh Local Spinach

I made a tasty dinner over the weekend and was able to incorporate locally grown spinach. The spinach was grown by Robin in the greenhouses at Cafe Regis. The spinach was uber fresh. I added grilled Washington asparagus purchased from our local grocery store and pan seared wild pacific cod that was purchased at Costco. The meal came together within thirty minutes and was light and refreshing.

Grilled Asparagus

1 bunch asparagus-approximately 1 pound, ends trimmed
olive oil
kosher salt and fresh cracked pepper to taste

Start grill. Place asparagus on a baking sheet.  Drizzle asparagus lightly with olive oil and sprinkle with salt & pepper. Place asparagus on grill & cook to desired doneness. I happen to like it crisp-tender, so it was ready in less than 10 minutes. Remove from grill & keep warm.
Pan Seared Cod
2 cod fillets
kosher salt & fresh cracked pepper
1 tsp butter
1 tbsp olive oil
lemon wedges
Lime Riesling grapeseed oil-optional

Preheat oven to 400 degrees. Place a saute pan over high heat. While the pan is getting hot, season fillets with salt and pepper. Add butter and olive oil to hot pan-swirl to blend the two fats. Place filets in pan and cook until nicely browned. Turn fillets then place saute pan in the oven to finish the fish. I have a convection oven, so it took approximately 6 minutes. Remove from oven and hold while you finish the sauteed spinach.
Sauteed Spinach

1 bunch spinach-approximately 4 cups
1 garlic clove, minced
2 tsp olive oil
salt & fresh cracked pepper to taste

Place a large saute pan over medium-high heat. When pan is hot, add olive oil. Add garlic and lightly saute until aromatic. Add spinach. Using tongs, continuously turn spinach as it wilts. This goes fast. Remove from heat and add salt and pepper to taste.
Plate food by creating a mound of spinach in the center of the plate. Top with cod. Drizzle cod with grapeseed oil. Finish plating by adding asparagus and a fresh wedge of lemon. The lemon goes quite well with all three components. Enjoy!
 A quick note about the flavored infused grapeseed oil. It was given to me by a friend from Washington. The oil is a by-product of the wine making process and is made by ApresVin Enterprises, Prosser, WA. Grapeseed oil is very healthy. It can be used as a finishing oil, but it also makes a great oil to saute in as it's smokepoint is 485 degrees. As an afterthought, I wish I had sauteed the cod in it. Purchases can be made online for everyone not living in Washington state.
Even though I know the Farmer's Market is a good month and a half out, I'm excited just the same because I was gifted some fresh local rhubarb from a gal's garden in Billings!! Check back in a few days to see what I create with it!!

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