Moosewood Restaurant Simple Suppers by Moosewood Collective (summer reads TXT) 📕

the spice mixture to coat. In a skillet on medium to high heat, warm the oil and swirl to coat the bottom. Add the fish and cook for about 4 minutes for each ½ inch of thickness. Turn the fillets and cook the other side for about the same amount of time.

Serve the catfish hot from the pan with the collard greens and grits on the side.

INGREDIENT NOTES It’s easy to strip fresh greens: Hold the base of a stem in one hand, grasp the bottom part of the leaf with your other hand, and pull the stem away from the leaf.

Quick-cooking grits are good, but instant grits should be shunned. Of course, old-fashioned longer-cooking grits are great if you have the time.

old bay roasted fish & vegetables

Let your oven do the work on this juicy, piquant fish and the succulent red and orange roasted vegetables.

SERVES 4

TIME: 45 MINUTES

OLD BAY VEGETABLES

2 large sweet potatoes

1 large onion

1 large bell pepper, preferably red

3 tablespoons olive oil

1 teaspoon dried thyme

1 tablespoon Old Bay Seasoning

OLD BAY FISH

4 fish fillets (about 6 ounces each), such as tilapia, cod, or halibut

1 tablespoon olive oil

2 tablespoons lemon juice

2 garlic cloves, minced or pressed

1 tablespoon Old Bay Seasoning

Preheat the oven to 450°. Oil a baking sheet for the vegetables and a baking pan for the fish.

Peel the sweet potatoes and cut them in half lengthwise and then crosswise into slices about ⅓ inch thick. Peel the onion and cut it in half and then into ½-inch slices. Stem and seed the pepper and cut it into 1½-inch chunks. In a mixing bowl, toss the vegetables with the oil and the thyme and Old Bay Seasoning. Spread on the baking sheet. Roast for 25 to 30 minutes, until the vegetables are tender and browned.

While the vegetables roast, place the fish fillets in a single layer in the baking pan. Whisk the oil with the lemon juice, garlic, and Old Bay Seasoning and drizzle over the fish.

When the vegetables have roasted for about 15 minutes, stir them with a spatula to prevent sticking. Put the pan of fish in the oven and bake until the fish flakes easily with a fork, about 10 minutes per inch of thickness.

shrimp curry with snow peas

Bright green snow peas and rosy shrimp in a creamy, golden sauce—an elegant dish in only 20 minutes. (See photo)

SERVES 4

TIME: 20 MINUTES

1 pound peeled and deveined large shrimp

1 large onion, thinly sliced (about 2 cups)

1 tablespoon vegetable oil

2 tablespoons Curry Powder

5 ounces snow peas, cut in half on the diagonal (about 2 cups)

3 tomatoes, chopped (about 2 cups)

1 14-ounce can of coconut milk

½ teaspoon salt

2 tablespoons lemon or lime juice

¼ cup chopped fresh cilantro, basil, or Thai basil

If your shrimp is frozen, place it in cold water before you start. Because the shrimp cooks in the coconut milk, it does not have to be completely defrosted.

In a saucepan on medium-high heat, sauté the onions in the oil for about 5 minutes, until softened. Add the shrimp and Curry Powder and cook for a minute or two, stirring to prevent sticking. Add the snow peas and tomatoes and cook for a couple of minutes, and turn the shrimp to cook on both sides. When the shrimp are mostly pink, pour in the coconut milk, salt, and lemon or lime juice and bring to a simmer. Stir in the cilantro or basil and add salt and pepper to taste. Serve hot.

variations

Add a Keiffer lime leaf or two with the Curry Powder for a delicate yet distinctive flavor.

This generous sauce will hold more vegetables, so if you like, add baby corn, straw mushrooms, chopped bell peppers, or fresh baby spinach.

serving & menu ideas

Serve on plain rice, Lemongrass Rice, or Green Rice.

shrimp & avocado salad

For a summer luncheon or a light supper, there’s nothing better than this lovely salad dressed with lemon and tarragon.

SERVES 4

TIME: 20 MINUTES

1 pound peeled and deveined shrimp

2 tablespoons vegetable oil or olive oil

2 garlic cloves, minced or pressed

DRESSING

juice and zest of 1 lemon

1 tablespoon Dijon mustard

1 tablespoon chopped fresh tarragon

½ teaspoon salt

¼ teaspoon black pepper

½ cup olive oil

2 avocados

2 tomatoes

6 cups baby greens or torn lettuce

If you’re using frozen shrimp, begin to thaw it by placing it in cold water about 15 minutes before cooking.

Warm the oil in a skillet, add the garlic and shrimp, and sauté until the shrimp turn pink, 2 to 4 minutes. Set aside.

Whisk together the dressing ingredients. Toss the cooked shrimp with ¼ cup of the dressing. Peel and pit the avocados and cut into wedges. Cut the tomatoes into wedges. Arrange the shrimp, avocados, and tomatoes on the greens and drizzle on more of the dressing.

serving & menu ideas

Pass extra dressing and bowls of olives, red onion slices, and cucumber slices at the table.

mussels with sherry & saffron

Warm and aromatic—like bouillabaisse without all the fuss. Mussels are best eaten right away, so call everyone to the table when you put the mussels into the pot.

SERVES 2 TO 4

TIME: 15 MINUTES

2 pounds cleaned and debearded fresh mussels

1 orange

1 tablespoon olive oil

3 garlic cloves, minced

½ cup sherry

pinch of saffron

½ teaspoon salt

sprinkling of black pepper

1 loaf of crusty French or Italian bread

In a colander, rinse the mussels with cold running water. Discard any mussels that are cracked or don’t close when tapped. Grate the orange peel and juice the orange.

In a large pot with a lid, warm the olive oil on medium heat and cook the garlic for a minute. Add the sherry, ½ cup of water, the orange zest and juice, saffron, salt, and pepper. Increase the heat, cover, and bring to a boil. Add the mussels, cover, and cook for 3 to 6 minutes, stirring once or twice, until the shells open. Discard any unopened mussels.

With a slotted spoon, place the mussels in soup bowls and then ladle the broth over. Serve with plenty