How to Make a QUARANTINI – A little Nourishment AND Punishment

Incredible seasonal recipes to make in May! While writing this, me, like most of us are “quarantined”. This is a challenging time for everyone as we all navigate our way through the Coronavirus crisis. But, as Nobel Prize-winning philosopher Albert Camus once said, “In the depth of winter I finally learned that there was in me an invincible summer.” Hopefully for us, that will start in Spring. Meantime, enjoy these easy-to-prepare healthy recipes.

QUARANTINI ‘NOURISHMENT & PUNISHMENT’
Preparation time: 2 minutes. Serves: 1

Chilled martini glass
Ice
Vodka
Kombucha (flavor or your choice)
Vitamin C – Slice of orange

Fill martini glass with ice, add vodka and kombucha. Add orange slice. Enjoy!

 

GRILLED SWORDFISH WITH PINE NUTS
Preparation time: 10 minutes. Cooking time: 10
Sitting time: 30 minutes. Serves: 4

Oil for grill
½ cup + 2 Tbsp extra virgin olive oil
3 Tbsp. pine nuts
4 (6 oz.) swordfish steaks, about 1” thick
½ tsp. honey
½ cup red wine vinegar
2 Tbsp. drained capers, finely chopped
1 Tbsp. finely chopped oregano
Kosher salt, freshly ground pepper
Garnish: 4 small sprigs of oregano. 

Heat oven grill to 400ºF or prepare a grill to medium-high heat; lightly oil grate. Toast pine nuts in a dry small skillet over low heat, shaking often, until golden, about 3 minutes. Remove from heat and set aside for serving.

Pat swordfish dry and season all over with salt and pepper. Place on a baking sheet and let sit at room temperature about 15 minutes.

Meanwhile, in a small bowl, whisk vinegar, capers, chopped oregano, honey, and ½ cup oil to combine; set marinade aside. 

Just before cooking, rub swordfish all over with 2 Tbsp. oil and grill, undisturbed, about 4 minutes. Carefully turn over and cook on other side until fish is opaque all the way through, about another 4 minutes. Transfer to warm platter; top with oregano sprigs. Pour reserved marinade over fish and let sit at least 15 minutes and up to 1 hour. When serving, scatter reserved pine nuts over. Fish can be served over quinoa, rice, sautéed spinach or your choice!

 

BLACK BEAN & CHIA TACOS WITH AVOCADO & RED ONIONS
Preparation time: 30 minutes.
Cooking time: 10 minutes. Serves: 4

2 cans (15.5 oz. each) black beans, rinsed and drained
1 medium carrot, peel and shredded (about ½ cup)
1 tsp. chili powder
¼ cup chia seeds
2 eggs, lightly beaten
Sea salt and freshly ground pepper
4 Tbsp. extra virgin olive oil

Side dishes:
Cooked Brown rice
Sliced avocado,
Thinly sliced red onion
Warmed Organic Whole Wheat tortillas
Lime wedges

In a bowl mix black beans, carrot, chili powder, oregano, chia seeds, and eggs. Season generously with salt and pepper; stir until thoroughly combined. Heat oil in a large skillet over medium to low heat. Add black bean mixture and cook, undisturbed, until bottom forms a browned crust and most of oil is absorbed, about 10 minutes. Mix and let mixture heat through. 

Put black bean mixture, brown rice, avocado, and onion in separate bowls, along with heated tortillas. To serve: Place each ingredient: a spoonful of black bean mixture, rice, avocado, and onion, along center of tortilla, squeeze lime juice over. Wrap and eat!! 

Capt. Jan Robinson
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK