This is the second week of an entire year’s worth of simple, healthy recipes. This week’s recipes are designed to impress and delight your family and friends!

Whole Roasted Fish

Many people are afraid to cook fish. But, I can tell you that this recipe is so easy to make and there is no reason to be intimated about roasting a whole fish.

Equipment needed

• non-stick baking sheet
• oven, pre-heated to 425 degrees

Ingredients

• 1 4-5 lb whole fish, cleaned, scaled, fins and tail trimmed. Use whatever fish is fresh and in season. Your fishmonger will do all of the cleaning for you. Just tell him or her that you plan to roast the fish whole (Squeamish about the head? Ask your fishmonger to remove it for you, but save it and make fish stock!)
• 10-12 cloves garlic
• 1 teaspoon chopped ginger
• Handful each of fresh cilantro and Italian parsley
• 1 jalapeno or Serrano pepper, seeds and ribs removed, coarsely chopped
• 1/3-cup olive oil
• Salt and pepper

The Steps

• Place fish on cutting board and with a sharp knife, make 3-4 diagonal slits (this is called scoring) along each side of the fish. The scoring should be just below the skin of the fish
• Place all the remaining ingredients into a food processor or mini chop and gently pulse for about 30 seconds. You should have a thick, paste.
• Rub the paste all over the outside and inside the fish. Make sure you cover the fish completely.
• Place fish in the fridge for about 30 minutes to let flavors mix
• Remove fish from fridge and place on baking sheet
• Place fish in pre-heated oven on middle rack
• Set timer for 30-minutes
• Remove from oven and serve immediately
• Don’t know how to carve a whole fish? Not to worry! It’s easy. Here’s how!

Serve the fish with the Summer Greens recipe below and some steamed brown rice for a complete meal!

Summer Greens

Equipment needed

• Large saute pan with lid

Ingredients

• 2-3 large bunches of fresh, baby spinach, carefully washed, stems trimmed (note: you can substitute or combine any of your favorite greens: dandelion, chard, arugula, etc.)
• 2 tablespoons olive oil
• 3-4 large shallots, finely minced
• 2 garlic cloves, finely minced
• 1/8 teaspoon red chili flakes (more to taste if you like a little more heat!)
• Salt and pepper to taste
• 1/3 cup water or stock

The Steps

• Heat one tablespoon olive oil in saute pan over medium high heat
• Add shallots and saute for 2-3 minutes until clear
• Add garlic and saute for about 30 seconds until fragrant
• Add salt, pepper and red chili flake and saute for 10-15 seconds
• Add washed, trimmed spinach to pan and saute for about 1 minute
• Add water or stock and the remaining tablespoon of olive oil
• Cover pan and cook for 4-6 minutes until greens are wilted, and water is almost completely evaporated
• Adjust seasonings and serve immediately

A great variation of this dish is to add 1 cup of sliced mushrooms and saute with the shallots and garlic. Then add the spinach and follow the recipe! You can also experiment with various fresh herbs and spices. Add ginger, a splash of soy sauce and a dash of toasted sesame oil for a lovely Asian spin on summer greens!

Basic Tomato Sauce for Pasta

Who doesn’t love spaghetti and tomato sauce? I’m providing a basic recipe for you here today, but there are countless variations! As always, experiment with herbs. One variation I like is to add 3 cups of fresh, coarsely chopped summer greens to this sauce right before serving. The sauce will cook the greens down in 2-3 minutes and served over pasta, you have a complete meal!

Equipment needed

• Large, 4-5 Qt. pot

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves, sliced
• 1 medium onion, finely chopped
• 1/4 teaspoon red-chili flakes
• 2 (28-ounce) cans of crushed San Marzano tomatoes, or use 4-5 pounds fresh, peeled, seeded tomatoes that you have pulsed in a food processor. Don’t know how to peel and seed a tomato?  Here’s how!
• handful of fresh basil leaves, chopped
• 1 tablespoon fresh oregano, chopped
• Salt and pepper

The steps

•  Heat oil over medium high heat for 2-3 minutes
• Add onions and saute for about 8-10 minutes until they just start to brown
• Add garlic and cook for about 30 seconds
• Add chili flakes and cook for about 10-15 seconds
• Add crushed tomatoes and their juices to the pot
• Stir, bring to boil for 3-4 minutes
• Add herbs, reduce heat to medium low and simmer for about 20 minutes
• Taste for seasoning, and serve over your favorite pasta