THE VILLAGE VOICE

~ May garden beauties _________________ MACADAMIA CRUSTED WHITEFISH 2 thick whitefish (or walleye) fillets juice & zest of 1 lemon 6 Tbsp. chopped macadamia nuts 1/3 cup panko crumbs 4 tsp. extra-virgin olive oil freshly ground black pepper 2-3 Tbsp. chopped green onion 1 Tbsp. chopped fresh parsley Preheat oven to 400-degrees. Place fillets on aluminum foil lined baking sheet sprayed with Pam. Combine lemon juice, zest, chopped macadamia nuts, panko crumbs, olive oil, pepper, green onions and fresh parsley. Pat evenly over fillets. Bake 12-15 minutes depending on thickness of fillets. (2 healthy servings) ___________ ROAST ASPARAGUS SALAD with CHEVE ~ Delicious spring salad from Williams-Sonoma ___________ 1 1/2 lb. asparagus coarse salt & freshly ground pepper to taste sprinkle with extra-virgin olive oil Dressing: 1 Tbsp. fresh lemon juice 4 Tbsp. extra-virgin olive oil 1 Tbsp. Dijon mustard 3-4 Tbsp. snipped fresh chives freshly ground pepper to taste 6 chopped green onions...

IS EVERYONE IN FLORIDA FOR WINTER BREAK? PRETEND YOU ARE TOO ... MACADAMIA NUT CRUSTED FILLET of RED SNAPPER (with Papaya Salsa) ~ from Maison & Jardin ( Altamonte Springs, Florida) "Very easy, very elegant. This is one of our favorite methods of preparing snapper." 6 6-oz. red snapper fillets , American preferred 2 cups fresh white bread crumbs 1/2 cup Macadamia nuts, chopped medium fine 2 tsp. melted butter 1/3 cup good quality mayonnaise pinches of salt & pepper 1/3 cup melted butter 1 Tbsp. water Mix together bread crumbs, Macadamia nuts and melted butter to form crust mixture. Spread mayonnaise on top of fish fillets . Top with crust mixture and season with salt & pepper. Mix water with melted butter and baste the crust. Bake for approximately 20 minutes at 400 degrees. Serve fish over papaya salsa and garnish with cilantro. (Serves 6) PAPAYA SALSA 1 fresh papaya, peeled & diced 1 lime, juice only 3 Tbsp. finely chopped red onion 5 sprigs chopped fres...

WHITE CHILI 6 plump boneless chicken breast halves (poached gently about 15 minutes in chicken stock) 2 pounds navy bean (or Great Northern) ~ sorted, rinsed and soaked overnight 3 Tbsp. extra-virgin olive oil 2 large chopped onions 6 cloves chopped garlic 4 chopped celery ribs (including leaves) 1 chopped green bell pepper 3 (4.5 ounce) cans green chiles 4 quarts organic chicken broth 4 Tbsp. cumin 3 Tbsp. oregano 3 Tbsp. chopped cilantro 1/2 tsp. cayenne pepper fresh ground black pepper & salt to taste juice of 3 fresh limes Topping: shredded Colby-Jack, sour cream, salsa and chopped cilantro Saute onions, celery, bell pepper and garlic in olive oil about 10 minutes. Stir in chilies, cumin, oregano, cayenne, and cracked pepper and saute 2 minutes. Add chicken stock and bring to boil. Drain and rinse beans. Add to stock and simmer until beans are tender, stirring occasionally, about 2 hours. Add cilantro and lime juice and adjust seasonings. Add chopped or shredded...