Rigatoni with Bolognese Topped with Roasted Vegetables

In my world of favourite foods, there's nothing like a big bowl of steaming pasta topped with a rich, meaty bolognese sauce. Top it off with some roasted vegetables and you can't get more nutritious than this dish. Whatever I have on hand in the fridge is what determines which vegetables I will roast. I would have grilled them on the BBQ today but the temperature in Vancouver reached a whopping 37 degrees (according to the thermometer in our back yard). Too hot to cook outside but inside I am blessed with some bone chilling air conditioning! Nice!

Rigatoni Bolognese Topped with Roasted Vegetables

(Serves 8 - I freeze half for a later date)

Ingredients - Roasted Vegetables:

4 garlic cloves, minced

6 Campari or sweet vine ripe tomatoes, quartered

2 small zucchini, chopped

1 small eggplant, chopped

1/2 medium red onion, chopped

2 Tablespoons olive oil

Toss together then roast in a 425 degree oven for 30 -40 minutes, stirring a few times. Set aside.

Ingredients - Bolognese Sauce

1 Tablespoon olive oil

3 Italian sausage links, casings removed

1 pound ground beef

2 carrots, diced fine

2 celery stalks, diced fine

1/2 medium red onion, diced fine

2 garlic cloves, minced

2 (14 ounce) cans diced tomatoes, drained (keep the juice in case you need it later)

1/2 cup dry red wine

1/2 cup milk

2 Tablespoons balsamic vinegar

1 teaspoon kosher salt

1 teaspoon dry basil

1 teaspoon dry oregano

1 jar plain pasta sauce

4 cups rigatoni

Directions:

Heat oil over medium high heat in a large dutch oven. Cook Italian sausage and beef, breaking it apart as you cook it. Once cooked, drain off any fat then add diced carrot, celery, onion and garlic. Cook 5 minutes.

Add drained can diced tomatoes, wine, milk, balsamic, salt, basil, oregano and pasta sauce. Stir well.

Reduce heat to a simmer and let cook for a minimum of one hour. The longer you can let it simmer, the better. If the sauce gets too thick, add the reserved tomato juice to thin it out.

While sauce is simmering, cook pasta according to package directions. Drain.

Add in roasted vegetables to bolognese just before serving to reheat or if you prefer, heat vegetables in a pan then add on top of the sauce over the cooked rigatoni. Enjoy!

Dinnervibe Tortilla Pizza

Eric Akis, a food writer, cook and author of the best selling series of Everyone Can Cook cookbooks was born in Quebec but now resides here on the West Coast. Before becoming a journalist, Eric trained as a professional chef and worked in fine hotels and with catering companies for 15 years. Now he writes for the Victoria Times Colonist. From his best selling cookbook, Everyone Can Cook Midweek Meals by Whitecap Books, I give you the Thin Crust Tortilla Pizza recipe. As I can tell you myself, it's quick, it's easy, it's delicious and the kids will be asking for seconds.

Ingredients:

2 (10-inch or 25 cm) white or whole wheat tortillas
1 ½ cups (12 ounces) grated mozzarella cheese
1/3 cup pizza sauce
Your choice of toppings, such as mushrooms, bell peppers, pepperoni, olives and nuggets of goat cheese.

*We used ham, pepperoni, yellow peppers and red onions. Next time I would like to try a Margareta pizza with fresh basil, fresh mozzarella and tomatoes. The goat cheese sounds good too. Let's face it, the possibilities are endless!

Directions:

Preheat the oven to 375°F.

Place 1 tortilla on a parchment paper-lined baking sheet. Evenly top with half the grated cheese.

Top with the second tortilla. Spread the pizza sauce over top. Sprinkle with the remaining cheese and your desired pizza toppings.

Bake for 10–12 minutes. Cool for a minute or two before cutting into wedges and serving.

Sweet and Sour Pork Stir Fry

It was my mom's birthday today (Happy 64th Mom!) and she was the guest of honor at dinner. Being guest of honor, you get to choose what you want for dinner. Well, not choose exactly, but daughters know their mothers and this daughter knows her mom likes Chinese food. But what to make when you are trying to stay on the healthy side of things? Stir Fry!

This dish is quick and easy with just the right amount of sour and sweet. Since it is cooked in a wok with a little oil, it is also healthy. I made it with egg noodles since we had sushi just the other night and we didn't feel like more rice plus egg noodles are a nice, light accompaniment to the pork and veggies. (And the boys really like them too!)

Sweet and Sour Pork Stir Fry

(Serves 6)

Ingredients - Sauce:

8 Tbsp rice vinegar

4 Tbsp sugar

2 tsp soy sauce

6 Tbsp ketchup

Ingredients - Stir Fry:

1 pound (450 grams) pork tenderloin, sliced into thin bite sized pieces (I do this with the meat slightly frozen as it is easier to cut.)

6 cups egg noodles

4 Tbsp vegetable oil

2 cloves garlic, minced

1 small red bell pepper, sliced into thin strips

1 small yellow bell pepper, sliced into thin strips

1 small yellow onion, sliced into thin strips

1 small head of broccoli, cut into bit sized pieces

1 small (7 ounce) package of sugar peas

Directions:

In a small sauce pan, heat sauce ingredients over medium heat until the sugar has melted. Set aside.

Put a large pot of water on to boil for the egg noodles. Cook noodles until just al dente. Drain and set to the side.

Heat 2 Tbsp of vegetable oil in a wok over high heat. Add pork and stir fry until cooked. Remove from wok and set aside.

Quickly drain any juices from wok, return to heat and add 2 Tbsp of vegetable oil. Once hot, add garlic and stir quickly until fragrant, about 30 seconds, then add vegetables. Continue to stir so vegetables do not burn for about 2 - 3 minutes. The vegetables should be tender crisp. Return pork to the wok and continue to cook 1 minute more. Add sauce and noodles, heat through and serve.

Chicken Carbonara's Cousin

We've had a very busy week around here. We have a lovely girl from France staying with us for the next few weeks and we have been trying our best in between play dates and camp days to show her around. So far we've hit Granville Island, the Lynn Canyon Suspension Bridge, our cabin on Gambier Island, a couple of water parks and just today, a visit to the Vancouver Aquarium with some of our other friends. We've also been eating out a bit so that the local fare can be tried hence the lack of posts this week! But, with that being said, I am on a roll again and tonight we had a simple yet delicious dish that I created with what I had on hand. Some chicken, a handful of frozen peas and a couple of cups of bow tie (farfalle) pasta, tossed in a carbonara copycat sauce minus the bacon, spaghetti, and cream plus a Romano cheese instead of Parmesan substitution and voila, I call it Chicken Carbonara's Cousin. Dinner is served.

Chicken Carbonara's Cousin

(Serves 4)

Ingredients:

3 cup farfalle (bowtie) pasta (*keep 1/2 cup starchy cooking water once al dente

2 chicken breasts, chopped into cubes)

1 tsp oregano

salt

pepper

2 Tbsp extra virgin olive oil

1 clove garlic, minced

1/4 cup dry white wine

juice from half a lemon

1 cup frozen peas, thawed

2 eggs

1/2 cup Romano cheese

1/4 cup milk

Directions:

Cook pasta according to package directions. Scoop out 1/2 cup of the pasta water before draining. Set to the side.

Season the chicken breasts cubes in oregano, salt and pepper. Heat olive oil in a large saute pan over medium heat and cook the chicken until almost done. Add the minced garlic near the last minute of cooking.

While chicken is cooking, whisk eggs, milk and cheese together in a bowl then set aside.

Add wine and lemon juice to the pan and continue to cook another 2 - 3 minutes.

Add reserved pasta and peas. Heat through. Reduce heat to low and toss pasta with egg, milk and cheese mixture, stirring quickly, for 2 minutes. Remove from heat and serve with extra Romano cheese.

Flank Steak Lo Mein

Time to cook another Dinnervibe recipe! Tonight I wanted to drop off a second meal to a friend of mine that just had her third baby and so I wanted to put together something that I could prep quickly and they could cook in less than 10 minutes. The answer? Dinnervibe Meal Number 5 from Week 3: Flank Steak Lo Mein.

Because I have a ton of egg noodles in the pantry, I opted to use some of them instead of Lo Mein Noodles. The result? Excellent! I loved the flavour of the whole dish , the ease of preparation and the quick clean up while Taylor loved the fact that I could keep some plain noodles to the side for him as well as some steam some extra broccoli with no sauce. Want to try it? Get a printable version at http://www.dinnervibe.com/ Archive: Week 3, Volume 1, July 17, 2009.

It's a win win meal!

Flank Steak Lo Mein

(From Dinnervibe and Bob at http://www.icookstuff.blogspot.com/: Serves 4)

Ingredients:

1 pound (450 grams) flank steak
1 small head of broccoli
1/2 a bunch of asparagus (to yield 2 cups)

1/2 a medium onion
1 red pepper (or half a red pepper and half an orange pepper like I did...I like colour!)
1/4 cup soy sauce
3-4 tablespoons hoisin sauce
1 tsp sugar
2 large cloves of garlic, minced
1/2 tablespoon minced ginger
1 teaspoon rice wine vinegar
couple turns of pepper
1/2 pound (250 grams or 4 ounces) lo mein noodles, cooked al dente according to package directions or, use what ever noodles you have handy like I did: egg noodles

Directions:

Combine the soy sauce, hoisin, sugar, ginger, garlic, vinegar and pepper in a zipper plastic bag.

Add the flank steak, squeeze out as much air as possible and let marinate for at least an hour or as many as 4-5.

Chop the onion into whatever size pieces you like. Cut the asparagus, broccoli and pepper into bite sized pieces. When the steak is done marinating, take it out of the bag, scrape off as much of the marinade and chunks of ginger and garlic as you can. Reserve the liquid.

Pat the steak dry and cut it once along the grain, then into thin slices against the grain. Stir fry the vegetables, in several shifts if needed, till almost done and put them aside. Stir fry the steak in several shifts, and then set it aside. Add the reserved marinade to the pan and bring to a boil.

Add the cooked noodles and stir to coat. Add the vegetables and meat, stir to combine. Keep stirring for a minute to finish cooking everything. Then serve.

Grilled Salmon with Corn Avocado Salsa over Roasted Potato Disks

I have this excellent salsa recipe that is a fabulous topper on fish or chicken, great as a accompaniment to those big, made for dipping, corn tortilla chips and fulfilling enough to eat on its own as a salad. It's got lime juice for zing, a little cumin for authenticity and sweet corn to make your tastebuds smile. Sometimes I add a pint of cherry tomatoes and sometimes I don't, depending on my mood, but no matter how I make it, all I have to do is simply dig in with a fork and I am happy.

Saturday was a very full day for me. For the last 6 months, I have been part of a volunteer team that put together a fund raiser to raise money for Ronald McDonald House British Columbia called The Amazing Journey. We had an excellent day with the event going off without a hitch and the weather cooperating wonderfully. It was a hot, sunny and very busy day so when I got home, the last thing I wanted to do was cook anything too complicated that involved being in a steamy kitchen or eating anything that would be too hot. So this is what I can up with. An easy grilled salmon, topped with my versatile, refreshing salsa with a few roasted potatoes slipped underneath it all. Yum!

Grilled Salmon with Corn Avocado Salsa over Roasted Potato Disks
(Serves 4)

Ingredients - Salmon and Potatoes:

4 large new potatoes (red or white), sliced thin, about 1/4 inch or 3 cm thick
3 Tbsp extra virgin olive oil
salt and pepper
4 (6 ounce) wild salmon fillets, bones and skin removed, about 1 inch thick
1 Tbsp extra virgin olive oil
salt and pepper

Ingredients - Salsa:

3 ears fresh corn, husks and silks removed (you can also use 2 cups frozen corn, thawed)
2 avocados - peeled, pitted, and cubed
1 (14 ounce) can black beans, drained and rinsed

1 pint grape tomatoes, halved
1 red onion, finely diced
1 red bell pepper, seeded and diced
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon crushed red pepper flakes
1/4 cup chopped fresh cilantro
1/3 cup red wine vinegar
2 tablespoons olive oil
1/4 cup fresh lime juice
salt and black pepper to taste

Directions:

Preheat oven to 425 degrees F.

Toss potato disks with olive oil then sprinkle on salt and pepper. Roast in the oven on a baking sheet for 30 minutes, flipping after 20 minutes.

While potatoes roast, prepare salsa by placing the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.

Place kernels in a medium bowl. Stir in avocados, black beans, tomatoes, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and oregano. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

Preheat grill to medium low. When potatoes are 8 minutes from being finished, brush salmon with olive oil and season with salt and pepper then grill salmon until just cooked, about 3 - 4 minutes per side.

Remove potatoes and plate. Place salmon on top of the potatoes then add the salsa on top. Serve.

Stir Fry Chicken with Snap Peas and Carrots

I had a ton of snap peas to use up and it was my turn to cook dinner for not only my family but my friend Heidi's family as well. (If you haven't read it before, we swap making meals for one another each week so that it is one night off of cooking and our kids get to try different dinners.)

Tonight I wanted something healthy, quick and easy. That's when I pull out the old wok. I hadn't made a stir fry for a while and I thought it was about time. Life's getting pretty busy around here with volunteer work, Dinnervibe and summer fun with the kids. Stir Fryin' gets Mommy smilin'!

Stir Fry Chicken with Snap Peas and Carrots Over Rice

(Serves 4)

Ingredients:

1 cup rice of your choice

1/3 cup oyster sauce

2 tsp rice wine vinegar

1/4 tsp red pepper flakes

1/2 Tbsp corn starch

4 tsp vegetable oil

4 boneless, skinless chicken breasts cut into thin strips

1/3 cup chicken stock

4 carrots, peeled and sliced thin

1 package (8 ounces) of sugar peas

5 garlic cloves, minced

2 Tbsp fresh grated ginger

Directions:

Begin to cook rice according to package directions.

In a medium bowl, whisk oyster sauce, vinegar, pepper flakes and corn starch. Set aside.

Heat oil over medium high heat in a wok. When oil is rippling, add chicken and fry until cooked through. Remove from wok and set aside.

Add chicken stock and carrots to the wok. Bring to a boil then reduce heat to medium low, cover and simmer until carrots are tender. Remove lid, add peas and cook for2 minutes. Add garlic and ginger. After 30 seconds, return chicken to the wok. Re-whisk sauce mixture then add to the wok. Cook 1 more minute until sauce thickens. Serve over steamed rice.

Chocolate Peanut Butter Oat Bars

Just when I think I've found the perfect granola like bar, I create another one I like even better!
Lately, the kids are off dried fruit. I don't know what it is about children...they can scarf down something for weeks at a time, declaring the item their most favourite in the world, and then a day or two later...Bam! "I don't like it." WHAT is WITH that? *Sigh*

Well, any way, I thought, OK, I need a non-dried fruit bar and they like oat bars. They like chocolate and they like peanut butter. I must combine the three! So I did. This is what you get. It's not low on calories but it's high on taste:

Chocolate Peanut Butter Oat Bars
(Makes 1-9x12 pan or make in a 9x9 pan for extra thick bars)

Ingredients:
2 cups butter
1 cup packed brown sugar
2 teaspoons vanilla extract
6 cups quick cooking oats
2 cup semisweet chocolate chips
1 cup peanut butter

Directions:
Melt butter over medium heat. Add brown sugar and vanilla. Stir. Mix in the oats and blend well. Reduce heat and continue to cook for 2 minutes.

Press half of mixture into the bottom of a 9x9 pan. Put the other half to the side for topping.

In a different pot, melt the chocolate chips and the peanut butter over low heat, stirring frequently until smooth.

Pour the chocolate mixture over the oatmeal mixture. Spread over entire mixture.

Place the remaining oat mixture over the chocolate. Press gently. Cover and refrigerate 2 to 3 hours then cut into bars. Store in fridge and take out when you desire a treat!

Calgary Eats

Where have I been? Calgary! We went for four days to Cowtown to visit some of the relatives on my husband's side of the family and we had a great time. It was especially fun watching all the cousins (7 of them all under the age of 9) play and get to know one another better while the adults reconnected and reminisced. Peter and I also celebrated our 6th wedding anniversary there so we took advantage of the numerous amount of babysitters on hand and headed out for dinner to The River Cafe. Situated in the beautiful downtown area of Prince's Island Park, we loved the location and the fact that the menu boasted locally grown and organically produced fruits and vegetables, cheeses, meats and more. The food was excellent, the service was fabulous and I would highly recommend going there if you ever find yourself in Calgary and want to treat yourself to an elegant and delicious meal, complete with ambiance!

To start, a zucchini and eggplant frittata with goat cheese. What a fabulous blend of flavors...Excellent!

My main, pan fried sable fish, also known as black cod, with crab meat and a lentil and cauliflower accompaniment...

Peter's choice: Beef tenderloin, partially slow braised, with roasted red pepper and grilled zucchini...

And to finish it all off, dessert! Chocolate tart with fresh strawberry ice cream for me and a strawberry shortcake for Peter. Yum!

Tilapia with Lemon and Dill

Since I'm the editor and co-owner of Dinnervibe, I better cook and eat the recipes we post, right?! Tonight it was Dinner One: Tilapia with Lemon and Dill from Pam at http://www.fortheloveofcooking-recipes.blogspot.com/ . The fish was a beautiful light blend of lemon and dill, a perfect light meal for a summer night like tonight. Delicious!

I had some squash and brussel sprouts in the fridge and we are heading to Calgary for the weekend so they were the vegetables of choice along with some rice. I've been wanting to try roasting brussel sprouts so I did it for both veggies. The brussel sprouts tossed in a little olive oil, bacon pieces, salt and pepper and the squash tossed in a little olive oil, maple syrup, bacon, salt and pepper. I would usually serve a lighter steamed vegetable with a fish as delicate as Tilapia but again, it was a matter of clearing out the fridge. The veggies were definitely yummy but next time I would pair them with a roast chicken.

Want the recipe for the Tilapia? Check it out at http://www.dinnervibe.com/ archived for the week of July 4, 2009.

Chicken Pesto Pasta

Making pesto from scratch is quite easy. All you need is a food processor or blender, a few ingredients and you're good to go. If you're like me and you don't like the idea of having to take apart and clean your big food processor, here's a little tip. Get yourself down to Walmart and buy yourself a mini chopper. It's a downsized version of a large processor and is 20 times easier to clean. They only cost about $8 - $10 and fit quite nicely under your cabinet in between all the other coveted kitchen gadgets!This recipe is one of those you can throw together in no time if you plan ahead. It can also be served with everything separated if need be. Translation: If who have "challenging eaters" in the household who keep you on your toes and who you also love and adore.

Pesto Chicken Pasta

(Serves 4 - 6)

Ingredients - Pesto:

3 cloves garlic

1/2 cup pine nuts, lightly toasted

1 cup grated Parmesan cheese (the good stuff, not the green container stuff!) plus extra for topping

3 cups loosely packed basil leaves

1 tsp kosher salt

2/3 cup olive oil

(*If you are really in a pinch, there's always store bought pesto. Not as good, but it will do.)

Ingredients - Pasta:

1 small rotisserie chicken, pulled off bone and cut into bite sized pieces

2 tsp salt

1 pound (450 grams) fresh angel hair pasta, spaghettini or spaghetti

1 pint cherry tomatoes, halved

Directions:

In a food processor, pulse the garlic until chopped fine. Add the remaining pesto ingredients except for the oil and continue to pulse. With the motor running, slowly pour in the olive oil until well blended.

Boil a large pot of salted water. Cook pasta until al dente.

Drain the pasta and while it is hot, toss gently with the pesto and halved tomatoes. Add the chicken, garnish with Parmesan and serve!

Pan Seared Salmon with Sauteed Bacon Spinach and Roast Potatoes

Salmon. What a great fish! It's tasty, easy to prepare and possesses high levels of Omega 3's, protein and vitamin D. With all of this in mind, I've been making a conscious effort to serve my family a fish or seafood dinner at least once a week. Since some studies suggest that farmed salmon may contain high levels of dioxins, up to 8 times more than wild, I opt to put out the extra cash and purchase only wild salmon from our local fishmonger or grocery store. The other benefit of buying wild salmon? It sure tastes a heck of a lot better than farmed! Tonight, I simply pan fried a few fillets in olive oil and a tad of butter. Add a little white wine for the gourmet touch, some potatoes and veggies and voila! Dinner is served.

Pan Fried Salmon with Sauteed Bacon Spinach and Roast Potatoes

(Serves 4)

Ingredients - Salmon:

4 (4 - 6 ounce) wild salmon fillets

sea salt and fresh ground pepper

1 Tbsp olive oil

2 Tbsp unsalted butter
1/4 cup white wine

Ingredients - Vegetables:

2 large white new potatoes, washed and sliced into 1 " disks

3 Tbsp vegetable oil

1 Tbsp dried oregano

salt and pepper

2 Tbsp butter
2 garlic cloves, minced

1 bunch spinach, cleaned and trimmed

4 slices bacon, chopped and fried crispy

salt and pepper

Directions:

Preheat oven to 400 degrees F.

Pour 3 Tbsp of vegetable oil on to a baking sheet. Spread potato disks on to baking sheet, coating both sides with oil. Sprinkle on oregano, salt and pepper. Place in oven and bake about 40 minutes, turning potatoes over halfway through.

Prepare salmon by rinsing in cold water and patting dry. Sprinkle with sea salt and pepper.

In a large frying pan over medium high heat, add 1 Tbsp olive oil and 2 Tbsp butter. Once hot, add salmon fillets and cook until almost opaque, about 8 - 12 minutes, depending on the thickness of the salmon. Add the white wine near the last 2 minutes of cooking.

While salmon is cooking, in another large frying pan, over medium high heat, melt 2 Tbsp butter. Add the garlic and saute until fragrant, about 30 seconds. Add spinach and bacon and cook until the spinach is wilted. Season with salt and pepper.

Plate the salmon, pouring any remaining juices from the pan over top and serve alongside spinach and potatoes.

Dinnervibe Is Here!

We've officially launched and we want you to sign up! Sure, we'll be tweaking a few things here and there and we'd love to hear your comments and suggestions. Plus, we'd love for you to submit your family friendly recipes along with photos! So, check out the site and sign up! It's going to be great!

Buttermilk Chocolate Chip Pancakes

About once a week I make pancakes for the family and I like to make them from scratch. This latest attempt at pancakes was a huge success as they turned out light, fluffy and delicious. If I am really organized, I'll have the batter ready and in the fridge the night before so I just have to quickly heat the grill and get them going in the morning. Of course, throw in 3 or 4 chocolate chips per pancake and the kids think they have hit the jackpot. I just drop the chips in as I am cooking to keep the amount of chocolate to a minimum. These pancakes are also great reheated, so make a double batch and freeze any leftovers. A minute in the microwave or in the toaster oven and they are good to go.

Whole Wheat Buttermilk Chocolate Chip Pancakes

(Makes 12 large cakes)

Ingredients:

1/2 cup melted, cooled butter

2 cups milk with 2 Tbsp lemon juice

2 cups whole wheat flour

1/4 cup sugar

2 tsp baking powder

1 tsp baking soda

2 eggs

2 tsp vanilla

handful of chocolate chips

Directions:

Preheat griddle to 325 degrees F (medium heat).

Combine milk with lemon juice and let sit for 10 minutes. Meanwhile, in a large bowl, mix together flour, sugar, baking powder, and baking soda.

In a medium bowl, whisk the eggs then add the milk mixture, melted butter and vanilla. Stir until just blended.

Pour batter onto griddle to make large pancakes. Sprinkle chocolate chips on each pancake. Cook 2 - 4 minutes until surface is no longer glossy and bubble holes begin to form. Flip and cook another 2 -3 minutes. Resist pressing to keep them nice and fluffy!

Rocky Mountain Flatbread Company - North Vancouver

Mommy took a break from the kitchen and headed out with the family to the recently opened Rocky Mountain Flatbread Company here in North Vancouver for some good old pizza! But, if you know anything about Rocky Mountain Flatbread, it is far from your typical Italian Pie. Rocky Mountain uses organic, all natural, fresh ingredients, their pizzas are one of a kind and hand made, they use products and meats from local organic farmers AND they have a kids' play area where your little one can pretend to be the next world famous chef with his or her own cooking show, keeping you in good form during your retirement years! If you haven't been and you're planing for a meal out this week, check them out. And here's a little tip: If you have little ones, make a reservation and ask for a table near the play area. You might just enjoy your meal in peace!

Mmmmm! Pizza!

I'd like to introduce my latest creation...

Halibut with Pine Nut and Parmesan Crust Alongside Roasted Eggplant and Asparagus

A few nights ago, my husband Peter and I were treated by his mom and dad to dinner at Watermark, a fabulous restaurant here in Vancouver, BC. Situated right on the shore of Kitsilano Beach, from our table we were dazzled by a tremendous close up view of the ocean and the North Shore mountains. It alone was reason to visit the restaurant but glancing at the menu, we knew we were in for a treat. Watermark features fresh, local BC seafood prepared in the west coast fashion. This visit, I opted for the pan seared halibut with mashed potatoes and seasonal vegetables, which turned out to be a melt in your mouth, nobody is talking as they are eating dish. As we left, full and happily satiated, I vowed to prepare halibut for my own family this week. So, I scanned through my library of cookbooks, both old, new and borrowed, and here is what I decided upon. A recipe from Karen Barnaby's A Passionate Cook: Halibut with Pine Nut and Parmesan Crust

Halibut with Pine Nut and Parmesan Crust Served with Grilled Eggplant and Asparagus
(Serves 4)

Ingredients - Halibut

1/2 cup pine nuts, coarsely chopped
4 Tbsp fresh grated Parmesan cheese
1 Tbsp fresh basil, finely chopped
1 clove garlic, minced
1 Tbsp olive oil
4 (6 oz) halibut fillets
Sea salt

Ingredients - Grilled Eggplant and Asparagus

1 large eggplant
1 small bunch of asparagus
6 Tbsp olive oil
4 Tbsp balsamic vinegar
4 cloves garlic, finely minced
1 Tbsp each fresh thyme, dill and basil (what I had on hand!)
salt and fresh ground pepper

Directions:

Preheat BBQ grill to med heat and preheat the oven to 425 degrees F with the rack in the middle.

Prepare grilled eggplant and asparagus marinade by combining olive oil, balsamic vinegar, garlic, herbs and salt and pepper in a small bowl. Trim asparagus and slice eggplant lengthwise into 1/2 inch thick slices. Coat vegetables with marinade. Set aside.

Prepare fish topping by combining pine nuts, Parmesan, basil, garlic, and olive oil in a small bowl. Gently rinse halibut fillets, pat dry and place on a foil lined baking pan. Sprinkle lightly with sea salt then pat the pine nut mixture onto the halibut, pressing lightly to make it adhere.

Place the eggplant and asparagus on the grill and the halibut in the oven. Turn the vegetables once while cooking. Cook both for approximately 15 minutes until the fish is opaque and the vegetables are grilled through. Enjoy!