Jumpstart Medicine » Chef Jesse Cool

Herb And Flower Crusted Halibut

lamont — Fri, 07 Aug 2009 22:32:28 +0000

Serves 4, 4 Protein boxes per serving

Ingredients

½ cup	Chopped Fresh Italian Parsley
¼ cup	Chopped Organically Grown Edible Flower Petals, such as calendula, nasturtiums, roses or onion or chive blossoms
2 Tbsp	Chopped Fresh Chives
2 Tbsp	Chopped Fresh Basil
1 Tbsp	Chopped Fresh Oregano
½ tsp	Salt
¼ tsp	Freshly Ground Black Pepper
1	Halibut Fillet (1½ pounds), cut into 4 pieces
2 Tbsp	Olive Oil
1 cup	Chicken, Vegetable, or Fish Broth
¼ tsp	Saffron Threads
2	Garlic Cloves, minced
1 pound	Fresh Peas, shelled, or 1 cup frozen peas, thawed*

Instructions

In a shallow bowl, combine the parsley, flower petals, chives, basil, oregano, salt, and pepper.

Place the halibut in the flower and herb mixture, pressing the fish to thoroughly coat both sides. Set aside.

Heat the oil in a large skillet over medium high heat. Add the halibut and cook for 4 minutes on one side. Turn over the halibut and pour in the broth. Add the saffron and garlic. Simmer for 5 minutes, or until the halibut is just opaque and the broth is reduced by half. During the last minute or so, add the peas.

Remove the pan from the heat. Place 1 fish fillet in 4 shallow soup bowls. Divide the broth and peas evenly among the bowls.

Variation

Substitute salmon or any mild, firm fish fillet for the halibut. Whenever possible, try to buy line caught, wild fish.

*For a more Jumpstart-friendly version, eliminate the peas from recipe.

Adapted from: Cool, Jesse Ziff. “Herb and Flower Crusted Halibut” Recipe. Simply Organic. First Chronicle Books LLC: 2008. 86.

Grilled Green Tomatoes

lamont — Fri, 07 Aug 2009 18:30:30 +0000

Serves 4, 2 Carbohydrate boxes per serving

Ingredients

4	Large Green Tomatoes, cut into ½-inch-thick slices
¼ cup	Extra-Virgin Olive Oil
2	Garlic Cloves, minced
1 Tbsp	Chopped Fresh Oregano
	Salt
	Freshly Ground Black Pepper

Instructions

Prepare a hot charcoal fire or preheat a gas grill on high. Lightly oil the grill rack.

Put the tomatoes in a large bowl. Add the oil, garlic and oregano. Toss the tomatoes to thoroughly coat. Season generously with salt and pepper. Place the tomatoes on the grill and cook each side for 3 to 5 minutes, or until the tomatoes are tender.

Kitchen Tips

This is a perfect way to use those tomatoes that never quite ripened. If you pick green tomatoes when they are very firm, they will keep in the vegetable bin of your refrigerator for a few weeks.

While the grill is hot, make extra tomatoes and refrigerate them for later use. They’re great in scrambled eggs, or as a side dish for grilled meats or poultry.

Adapted from: Cool, Jesse Ziff. “Grilled Green Tomatoes” Recipe. Simply Organic. First Chronicle Books LLC: 2008. 123.

Cucumbers With Chile And Dill

lamont — Fri, 07 Aug 2009 18:08:56 +0000

Serves 4, 1 Carbohydrate box per serving

Ingredients

¼ cup	Seasoned Rice Vinegar
2 Tbsp	Extra-Virgin Olive Oil
2 Tbsp	Chopped Fresh Dill
	Salt
	Freshly Ground Black Pepper
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Instructions

In a large bowl, whisk together the vinegar, oil, dill, and salt and black pepper to taste. Add the cucumber, onion, and chile pepper and let stand for at least 10 minutes.

Kitchen Tips

If you like, peel the cucumbers. For a less watery salad, seed the cucumbers by running the tip of a teaspoon down the center.

Adapted from: Cool, Jesse Ziff. “Cucumbers with Chile and Dill” Recipe. Simply Organic. First Chronicle Books LLC: 2008. 96.

Asian Chicken Salad

lamont — Fri, 07 Aug 2009 17:53:44 +0000

Serves 4, 3 Protein boxes and 1 Carbohydrate box per serving

Ingredients

½ cup	Seasoned Rice Vinegar
3 Tbsp	Soy Sauce
1 tsp	Toasted Sesame Oil
1-2 Tbsp	Prepared Hot Chinese Mustard
2 Tbsp	Minced Fresh Ginger
2	Green Onions, thinly sliced
3	Boneless, skinless Chicken Breast Halves, cut into ¼ inch strips
2 cups	Bean Sprouts
1	Red Bell Pepper, thinly sliced
6 cups	Shredded Savoy Cabbage (about 1 smallish head)
1 Tbsp	Toasted Sesame Seeds

Instructions

Preheat the oven to 400° F. Lightly oil a baking sheet.

In a large measuring cup, whisk together the vinegar, soy sauce, oil, mustard, ginger, and green onions. Pour half the dressing into a medium bowl.

Add the chicken to the bowl. Toss to coat and marinate for 10 minutes.

Meanwhile, in a large bowl, combine the sprouts, pepper, and cabbage. Toss with the remaining dressing. Allow to sit at room temperature for 20 minutes, tossing occasionally.

Place the chicken on the prepared baking sheet and bake for 10 minutes, or until cooked through and no longer pink. Cool slightly.

Add the chicken to the bowl with the cabbage mixture. Sprinkle with the sesame seeds and serve.

Adapted from: Cool, Jesse Ziff. “Asian Chicken Salad” Recipe. Simply Organic. First Chronicle Books LLC: 2008. 141.