Swordfish and Scallops with Creamed Purple Cauliflower

Restaurant-quality food, easily made at home! This succulent dish will have your friends and family thinking they're dining at a five-star restaurant. The perfect dinner for that special someone, who will think you're a top chef! :) Pretty quick meal that tastes like you've been in the kitchen for hours! 

Ingredients:

- 1 small head purple cauliflower, chopped

- 2 Tbs half and half

- 5 Tbs butter, divided

- 2 tsp. grated parmesan

- salt and pepper to taste

- 1/4 tsp. onion powder

- 1/4 tsp. garlic powder
- 1 lb. fresh boneless swordfish
- pinch of salt and pepper

- 2 sprigs of thyme

- lemon zest from one lemon
- 1/2 lb. fresh scallops

- basil, tarragon, or parsley for garnish

Rinse cauliflower, chop, and place in a microwavable-safe bowl. Add 2 tsp. water and microwave, covered, for 5 minutes. Remove, let cool slightly, and transfer to a food processor. Add half and half, 1 tablespoon of butter, parmesan, salt and pepper, onion powder, and garlic powder. Process until smooth. Set aside. (You can quickly reheat if it cools off too much).

In a skillet over medium-high heat, add 3 tablespoons of butter. Sprinkle swordfish with salt and pepper. Once butter starts sizzling and the pan is very hot, add swordfish and thyme sprigs and sear on each side for 2 to 3 minutes, while continually spooning the melted butter on top of the swordfish while it's searing. Remove from skillet to a plate and sprinkle with lemon zest.

In the same skillet, add last tablespoon of butter. Rinse scallops and pat dry. Sprinkle scallops with salt and pepper. Once butter starts sizzling, add scallops to skillet and sear for 1 minute on each side. Remove to a plate. 

Plate your beautiful entree' with the creamed cauliflower, then swordfish, and then scallops. Garnish with parsley, basil, or tarragon. Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

"Until further notice, celebrate everything." - Anonymous 

Ratatouille

This easy Ratatouille dish is a vegetable dish that can be enjoyed so many different ways: as a side dish, served over pasta or rice, put into an omelet, or simply on its own. Whatever variation you choose, the bottom line is -- it's healthy, it's flavorful, and it's very simple to make!

Ingredients:

- 2 Tbs olive oil

- 3/4 cups diced onion

- 1 tsp. minced garlic

- 1 cup diced eggplant, (peeled or unpeeled)

- 1/2 tsp. fresh thyme leaves

- 1/2 cup diced yellow bell peppers

- 1/2 cup diced red bell peppers

- 1 cup diced zucchini

- 1 cup peeled, seeded, and chopped tomatoes

- 1/4 cup fresh parsley leaves, chopped

- 1/4 cup fresh basil leaves, chopped

- salt and pepper to taste

- fresh shaved parmesan (optional)

Heat a large skillet over medium heat with olive oil. Once hot, add the onions and garlic. Cook the onions until they are lightly caramelized, about 5 minutes. Add the eggplant and thyme and cook for 4 to 5 minutes until the eggplant is partially cooked. Add the yellow peppers, red peppers, and zucchini and cook for an additional 5 minutes. Add tomatoes, parsley, basil, salt and pepper, to taste, and for for a final 5 minutes. Can be served hot or at room temperature. Garnish with a little parmesan cheese if desired. If you'd like a printer-friendly version of this recipe, Click Here.

"The secret to a good ratatouille is to cook the vegetables separately so each will taste truly of itself." - Joël Robuchon