- Combine all ingredients (except for fish) in a medium-sized airtight mixing bowl. Add cod and marinate for 24 hours. If possible, flip half way through marinade time to allow even flavor distribution.
- Preheat oven to 450 degrees F; prepare a baking sheet with parchment paper. Remove cod from marinade and bake on the center rack for 7-9 minutes, until cod is opaque and flakes easily.
- 1 large purple cabbage (about 3 1/2 pounds)
- 2 tablespoons vegetable oil
- 1/2 teaspoon kosher salt, plus more
- 1/4 teaspoon freshly ground black pepper, plus more
- 1 (12-ounce) can pale lager
- 2 cups homemade or store-bought barbecue sauce (preferably Kraft Original Barbecue Sauce), divided
- 1/2 large white onion, cut into 1/2″ rings
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon honey
- 1 medium carrot (about 6 ounces), coarsely grated using the grater disk on a food processor or the largest holes on a box grater
- 1/4 cup finely chopped red onion
- 6 seeded Kaiser rolls or sturdy hamburger buns
- 12 slices cheddar cheese
- Sliced pickled jalapeños (for serving)
- Prepare a grill for medium-high heat. Cut a 3×3″ square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3″–deep cavity in cabbage, big enough to hold a beer can. Discard core but reserve leftover cabbage from hollowing out cavity. Using a brush, coat cabbage with oil, then season generously with salt and pepper.
- Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45–50 minutes total. During the last 5 minutes of cooking, grill white onion rings until charred.
- Meanwhile, whisk mayonnaise, vinegar, honey, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium bowl. Thinly slice reserved cabbage. Add to bowl with dressing along with carrot and red onion; toss to combine.
- Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4″ strips. Coarsely chopwhite onion rings and toss with cabbage in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage).
- Halve rolls and grill until toasted, about 30 seconds. Arrange 1 cup barbecued cabbage on each bottom bun. Top each with 2 slices cheese, 1/4 cup cabbage slaw, and pickled jalapeños, if using. Top with top buns.
- Do Ahead
- Barbecued cabbage and coleslaw can be made 3 days ahead; cover separately and chill. Reheat gently in a covered pot on the stovetop or in the microwave.
- 1/3 cup white wine vinegar
- 1/3 cup red wine vinegar
- 1 cup extra-virgin olive oil
- 3 tablespoons water
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon honey
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
Measure all of the ingredients into a large jar or other airtight container. Cover and shake well. That’s it!
This dressing will keep in the fridge for about 2 weeks. But the oil and vinegar will separate. Just pull it out and let it sit for a few minutes to come to room temperature and then shake it really well to mix it up again.
You can add 1 tablespoon of Dijon mustard to this for a tangy version – we love it that way, too!
- 1 (8 oz.) package cream cheese, softened
- 4 oz. goat cheese, crumbled
- 1/2 cup dried cranberries, chopped
- 1/2 cup dried apricots, chopped
- 1 tablespoon (2-3 sprigs) fresh rosemary, minced
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground pepper, to taste
- Ritz crackers, for serving
- In a large bowl or mixer, cream together cream cheese and goat cheese, then mix in honey, garlic powder, salt and pepper.
- Fold in cranberries, apricots and rosemary, then refrigerate for 20 minutes, or until just chilled, but still soft.
- Serve with crackers or sliced baguette and enjoy!
Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.
In a large bowl, combine the Brussels sprouts, pears, and onion and toss to coat with the olive oil. Season with a few pinches each of salt and pepper.
Transfer to the prepared baking sheet and bake until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized, 25 to 30 minutes, stirring once halfway through cooking.
Squeeze the lemon wedges over the pan and drizzle with the honey. Toss in the dried cranberries, mix everything well, and taste, adding another squeeze of lemon or more salt and pepper if desired. I promise this dish will not disappoint.
This spring salad is as simple as it is delightful. The ingredient that drives it is the season’s very best strawberries — plump with juice, deeply ruby-colored and with a perfume that greets you from across the room. Thin slices of English cucumber offer a cool, crisp contrast, and basil leaves provide a soft, fragrant accent. It is dressed with a honey-white wine vinaigrette.
2 tablespoons walnut oil or extra-virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 head butter, Boston or bibb lettuce, leaves torn (about 5 cups, lightly packed)
6 large or 12 small hulled strawberries, quartered if large, halved if small
1/4 English (seedless) cucumber, cut into thin half-moons
2 tablespoons shelled, unsalted pistachios, toasted and coarsely chopped
4 large or 8 medium fresh basil leaves, torn
Whisk together the oil, vinegar, honey, salt and pepper in a medium bowl to form a dressing.
Place the lettuce in a large bowl. Drizzle in about half of the dressing, and toss to coat.
Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing.
Top each portion with 1/2 tablespoon of pistachios and some basil. 4 servings
Bring a pot of water to a boil for the noodles. Meanwhile, heat the wok over high heat, and and add a tablespoon or two of oil. Add the ground meat, and stir-fry until browned and slightly crispy.
Add the onion and garlic, and continue to cook over high heat until the onions are slightly softened and browned at the edges. Stir in the spinach until it’s just wilted. Season with salt and pepper.
Meanwhile, cook the noodles according to the package directions. Add to a bowl, along with the soy sauce, dark soy sauce, sesame oil, honey, and chili oil (if using). Toss with the onion, meat, and spinach mixture. Serve!
1 2-pound kabocha squash, peeled, seeds removed, cut into 1-inch wedges
2 delicata or dumpling squashes, seeds removed, cut into 1-inch wedges
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 Fresno chiles, thinly sliced
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons golden raisins, chopped
1 teaspoon crushed red pepper flakes
Preheat oven to 400°. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20–25 minutes for delicata.
Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.
Brush half of warm agrodolce over warm squash. Transfer to a platter.
Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash. Servings: 8
Do Ahead: Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.
- 1 (16 oz.) bag frozen whole strawberries
- 1/2 cup non-fat vanilla yogurt
- 3-4 tablespoons honey or sugar
- bananas or other frozen fruit, optional
1. Place whole strawberries in food processor and pulse until (mostly) smooth. 30-45 seconds.
2. Note: mixture will be gritty at first, just keep pulsing.
3. Spoon in vanilla yogurt and pulse until smooth and incorporated.
4. Add in 3 tablespoons honey. Taste and add more honey or sugar as needed.
Serve immediately, or transfer to an air-tight container and store in the freezer.
Note: if keeping in the freezer, let sorbet sit for 10 minutes to soften a little before serving. Yield: approx. 3 cups
Recipe adapted from Just A Taste
Ranch dressing is so delicious on any crisp lettuce and it makes a fantastic dipping sauce for a vegetable platter, but did you know that you can whip it together in just a few minutes with stuff you probably have at home?
This dressing is so good, you’ll forget about buying anything in a bottle ever again. If you don’t have buttermilk on hand, check out our tip to make a quick substitute using milk here.
The secret is to this recipe is the onion and garlic powder. I’ve tried this dressing with freshly grated garlic and it’s far too overpowering. Powdered garlic delivers a subtle garlic flavour that won’t have you digging through your pockets for a mint afterward.
For an extra twist, throw in some chopped dill, tarragon, basil or parsley.
Here’s what you’ll need:
2/3 cup sour cream (full fat)*
1/3 cup buttermilk
2 tsp Dijon mustard
1 tsp liquid honey next time start with 1/2 tsp.
1/4 tsp each garlic powder and onion powder
1/4 tsp each salt and pepper
In bowl, whisk together sour cream, buttermilk, Dijon, honey, garlic powder, onion powder, salt and pepper. (Make-ahead: Refrigerate for up to 5 days). (makes about 1 cup)
*You can substitute with low fat or no fat sour cream, but the dressing won’t be as thick, or tasty.
Quick Buttermilk Substitute
Pour 1 tbsp of white vinegar into a 1-cup liquid measure. Top with enough milk to make 1 cup; stir. Let stand at room temperature for 10 minutes.
Basil Buttermilk Ranch Dressing from food52
- 2 tablespoons minced shallot
- 2 tablespoons chopped basil
- 2 tablespoons chopped chives
- 1 tablespoon chopped parsley
- 1 small clove garlic, minced
- 2 teaspoons teaspoons lemon juice or white wine vinegar
- 1/2 cup mayonnaise
- 2 tablespoons yogurt or sour cream
- 1 cup well-shaken buttermilk
- Salt and freshly ground black pepper
- 1/4 teaspoon smoked paprika, optional
- Honey, as needed
- In a jar with a tight fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or sour cream. Screw on the the lid and shake the jar to combine. Stir in most of the buttermilk. Check for consistency, and add more if needed. Taste, then season with salt, pepper and paprika. If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again, and adjust if needed.
- Cover and refrigerate for an hour before using, to allow the flavours to blend and develop. Makes about 2 cups