Sautéed Mahi Mahi with Sauteed Vegetables

Makes 4 servings

Recipe and photos courtesy Sam Pillsbury, of Pillsbury Wine Company, www.pillsburywine.com

Ingredients

2 cloves garlic

2 shallots or 1 small onion

3 Yukon Gold potatoes

2 cups assorted vegetables

4 mahi mahi fillets

4 strips apple smoked bacon

4 Tbsp. olive oil

1 cup white wine.

1 cup veg or chicken stock

2 Tbsp. Ras El Hanout or other aromatic mix of spices.

2 Tbsp. hoisin or teriyaki sauce

2 Tbsp. ponzu sauce, if available

A dash of harissa or sriracha

Directions

You can make this dish with any fish, chicken or pork. For vegans, you could swap the mahi mahi with any kind of squash. Frozen veggies are fine. I use frozen fish, do not thaw. 

Gently sauté finely chopped shallot (or onion) in olive oil, then finely chopped garlic. Do not burn! Then add some finely chopped apple-smoked bacon. Thinly slice small Yukon Gold potatoes, then chop into ¼-inch squares, add to the onion and garlic. Dust the fish fillets with some Ras El Hanout or aromatic spice mix.

Keep stirring, but do not overcook, potato should still be al dente, maybe 3 minutes. Deglaze with white wine, add the other sauces, stir then add fish and stock. Dish is ready when the fish gently breaks up with a fork. Only 2 or 3 minutes. 

I pair this with a Pillsbury Wine Company WildChild White, available at all Total Wines in Arizona, most AJs, and our Tasting Rooms. The 2015 just won Phoenix New Times’ Best Arizona White, and the 2017 won a Double Gold at the 2019 San Francisco Chronicle.

Avocado Hummus

Recipe and photo courtesy Angel Fuchs with Yay Baby! blog, www.yaybabyblog.com

IG: @yaybabyblog

Ingredients

1 can organic garbanzo beans, drained and rinsed

1 large ripe avocados

3 Tbsp. extra virgin olive oil

2 Tbsp. fresh cilantro, washed and chopped

1 lime, juiced and zested

1 clove garlic

Salt & pepper to taste

Directions

Add all ingredients to a food processor and blend until smooth. Serve and enjoy. Refrigerate leftovers in a covered, airtight container for up to three days.

True Food Kitchen’s Roasted Brussels Sprouts

with Asian Mushrooms & Miso Sesame Glaze

Makes 3 to 4 servings

Recipe and photo courtesy True Food Kitchen, www.truefoodkitchen.com

Ingredients

For Roasted Brussels Sprouts:

4 cups Brussels sprouts (end removed and halved)

2 Tbsp. grapeseed oil

1 pinch kosher salt

1 pinch ground black pepper

For Asian Mushrooms:

2 cups Shiitake mushrooms (stems removed, cut ¼” strips)

2 cups oyster mushrooms (torn in 1” strips)

¼ cup grapeseed oil

2 Tbsp. lime juice (freshly juiced)

1 pinch kosher salt 

For Miso Vinaigrette:

½ cup rice wine vinegar

1 tsp. sambal oleak

2 Tbsp. gluten-free, low sodium soy sauce

½ tsp. evaporated cane sugar

2 Tbsp. white miso paste

½ tsp. sesame chili oil

1 cup grapeseed oil

Optional Garnish:

1 Tbsp. toasted sesame seeds

15 chili threads

Directions

Brussels Sprouts: Pre-heat oven to 450F (use convection if possible). Toss together all ingredients in a large mixing bowl, place on a sheet try and roast in oven for 6 minutes. Remove from oven and stir Brussels very well, then place back in oven for an additional 5-6 minutes, or until caramelized and tender.

Asian Mushrooms: Pre-heat oven to 450F (use convection if possible). Toss together all ingredients in a large mixing bowl, place on a sheet tray and roast in oven for 9-10 minutes, or until caramelized.

Miso Vinaigrette: Place all ingredients into a mixing bowl. Whisk until all miso paste is dissolved.

Cherry Almond Brown Rice Pudding

Recipe and photo courtesy Angel Fuchs with Yay Baby! blog, www.yaybabyblog.com

IG: @yaybabyblog 

Ingredients

3 cups sweetened vanilla almond milk

1 cup quick cook brown rice

½ cup dried cherries

½ cup slivered or sliced almonds

1 tsp. ground cinnamon

Directions

Add the brown rice to a medium saucepan with 2 cups of the almond milk. Simmer over medium/low heat, stirring occasionally until rice is cooked and all the almond milk is evaporated. Add the remainder of the almond milk, almonds, cherries and cinnamon to the rice and mix until well combined. Serve warm or cold.

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