2c quartered baby summer and pattipan squash
2c Japanese eggplant cut into .5 in pieces
2c julienned red and torpedo onions (about 1 each)
2c medium dice red bell peppers
.25c sliced uncured garlic cloves
2c quartered heirloom tomatoes
.25c blended oil
.25c olive oil
salt and pepper to taste
.25 c basil chiffonade
.25c parsley chiffonade
.25c oregano chiffonade
1 tblsp fresh thyme leaves
1-2 tblsp fresh squeezed lemon juice
Heat 3 separate sauté pans- I med/low and 2 med/high.
To the medium low pan add 1 tblsp blended oil, 1 tblsp olive oil , the sliced garlic, onions, peppers and season with salt (lightly).
Add a tblsp of the blended oil to the next sauté pans each and add the squash to one and the eggplant to the other.
Sauté each until golden brown and the moisture has evaporated. Season lightly with salt.
Combine them all into the sauté pan with the onion mixture. Sauté for two to three minutes. Next add the tomatoes and season lightly. Allow all of the pan juices to blend together. Sauté an additional five minutes. Add the fresh herbs, lemon juice and check to adjust seasoning. Serve.
4 4-6 oz pieces of fresh halibut
pinch of thyme
1 tblsp blended oil
1 tblsp lemon juice
In a cast iron pan (preheated on high) or heavy bottom sauté pan add 1-2 tblsp blended oil or just enough to coat the bottom of the pan.
Dry the top of the halibut with a paper towel and season with salt and white pepper
Once the oil reaches smoking point add the halibut seasoned side down. Allow the fish to sauté for 1-2 minutes on high and then adjust the heat to medium or medium low if the edges are browning quickly. Do not move the fish and allow to cook for about five minutes until the side down is golden brown.
Gently flip the fish and add to the pan olive oil, lemon juice, and thyme leaves.
Using a large spoon, baste the fish with the juices. Turn off the heat and allow the fish to rest for 1-2 minutes and then serve immediately.