Recipes of the Week - July 20th

Sorrel Encrusted Tilapia (from www.recipezaar.com/recipe/print?id=244467 )
Elegant and Healthy. The combination of tangy sorrel and flaky white fish is unmatchable.
by naturefood SERVES 4
4 tilapia fillets
2 cups fresh sorrel leaves
1 small onion (diced)
1/2 teaspoon salt
1/2 teaspoon chili powder
1 tomato (diced)
1 teaspoon olive oil

1. Stir-fry sorrel leaves, onions, tomatoes, salt, and chili powder in olive oil for about 20 minutes, adding water when necessary, till mixture is soft.
2. Let stand until cool enough to blend (about 15 minutes).
3. Put sorrel mixture in food processor and blend till smooth.
4. Dip tilapia filets in sorrel mixture and lay on baking sheet.
5. Bake for 25 minutes at 350 degrees.
6. Garnish with cilantro and lemon slices.
7. Serve with brown rice or whole barley.

Summer Squash Gratin Recipe (from www.101cookbooks.com/archives/summer-squash-gratin-recipe.html )
Be sure to slice your potatoes as thin as possible. They get all melty and creamy. Slice them too thick and you'll have trouble cooking them through because the zucchini cooks up more quickly. I use a box grater to shred the cheese here (as opposed to a micro-plane) - you get heartier, less whispy pieces of cheese which is what you want here. I'd also strongly recommend homemade bread crumbs here (see asterisk below).
zest of one lemon
1 1/2 pounds summer squash or zucchini, cut into
1/6th-inch slices
1/2 teaspoon fine grain sea salt

1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil

1/4 cup unsalted butter
2 cups fresh (whole wheat) bread crumbs*
1/2 pound potatoes, sliced transparently thin
3/4 cup grated Gruyere cheese, grated on a box grater (or
feta might be good!)
Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce. Serves about 8 as a side.
*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don't like my breadcrumbs too fine - and tend to leave the pieces on the large size - more like little pebbles than grains of sand.

Baby Celery and Shitake Mushroom Salad with Lemon and Parmigiano-Reggiano from: http://www.sippitysup.com/babycelerysaladblog

Serves 4

1 bunch of baby celery, roots removed with stems left in tact
1/2 lb baby shitake mushrooms, cleaned and halved (or left whole depending on size).
2 tablespoons fresh squeezed lemon juice
6 tablespoons very good olive oil
salt
Parmigiano-Reggiano
lemon wedges & a few minced mild flavored herbs as garnish (optional)

1. Divide the baby celery into 4 equal portions and lay them across individual salad plates.
2. Add the lemon juice and olive oil with a pinch of salt into a small bow. It is important to use the very best olive oil as every ingredient is key and cannot hide in this simple salad. Whisk the dressing together until well combined.
3. Toss a few mushrooms onto each plate and drizzle everything with the lemon dressing.
4. Serve with plenty of shaved or grated Parmigiano-Reggiano, lemon wedges and a very light sprinkling of mild herbs (optional)

NOTE: The celery and mushrooms can be cleaned and prepped the day before. Store them seperately in barely dampened paper towels and sealed into a plastic bag.