My Week at Rancho la Puerta

divider
I had the most wonderful time at Rancho la Puerta the other week. I hiked and taught cooking classes, did yoga and connected with incredible friends, both new and old, around the table three times a day. Lovely doesn't even begin to describe it.

I returned home feeling renewed, refreshed and recommitted to a wholesome lifestyle. After going pescatarian for the week, I'm really making an effort to reduce my meat intake. Will you join me?

Have a wonderful week in the kitchen!
xo- Amanda

This Week's Recipes

 

Twisted Fish with Spring Vegetables

 
Twisted Fish with Spring Vegetables Cooking in parchment paper leaves you with food that is flavorful, tender, and totally kid-friendly. All you have to do is fill the pouch with your favorite fish—halibut, salmon, cod, or snapper—and seasonal veggies and twist the ends of the parchment. Presto! Dinner is served, and the kids—and adults—think it looks awesome.
  • tick Easy Entertaining
  • tick Make Ahead
  • tick Fish
  • tick Gluten Free
  • tick Dairy Free

Ingredients

 
1/2 cup corn kernels 1/2 cup shredded zucchini
1 lb asparagus 4 (6-ounce) halibut fillets
1 lemon, thinly sliced 2 cups grape or cherry tomatoes, cut in half
4 tsp unsalted butter, melted 1/2 tsp kosher salt
1/2 tsp freshly ground pepper

Preparation

 
Preheat oven to 400°.

Cut 4 (18-inch-long) pieces of parchment paper. Spoon corn and zucchini evenly onto center of each piece. Top evenly with asparagus, placing spears lengthwise on paper. Place fillets lengthwise over asparagus; top evenly with lemon slices. Place tomatoes around edges. Drizzle each serving with 1 teaspoon butter; sprinkle evenly with salt and pepper. Bring long sides of paper together; fold down tightly over fish and vegetables. Twist ends to enclose contents. Place packets on a large baking sheet.

Bake at 400° for 15 minutes. Place on plates. Let stand 5 minutes; cut open. Serve immediately.

Comments

Comments are moderated and will not appear until approved.