

Beer Battered Halibut, Eggless Tartar Sauce, French Fries and Coleslaw
Crispy beer-battered halibut with tangy tartar sauce. A soul-satisfying dinner that's kid-approved!
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Aromatic grilled oysters with garlic butter, served with tangy Caesar salad. A soul-satisfying, energy-giving dinner!

Freshly shucked oysters are grilled on the half shell with a savory garlic-herb butter and a sprinkle of Parmesan cheese. This elegant appetizer is surprisingly simple to make, perfect for summer barbecues, and ready in about 30 minutes.
Serving size: 6 pieces

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Crisp romaine lettuce and crunchy croutons tossed in a creamy, umami-rich dressing made from scratch. This classic Caesar salad is a timeless favorite, perfect as a lunch or a sophisticated side dish.
Serving size: 2 cups


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Aromatic grilled oysters with garlic butter, served with tangy Caesar salad. A soul-satisfying, energy-giving dinner!
This pacific_northwest dish is perfect for dinner. With 981.14 calories and 34.46g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your grill to medium-high heat, aiming for 400-450°F (200-230°C). Clean the grates well. This should take about 10-15 minutes.
While the grill preheats, prepare the garlic-herb butter. In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh parsley, lemon juice, salt, black pepper, and optional red pepper flakes. Mix with a fork until smooth and well-incorporated. Set aside.
Prepare the oysters. Thoroughly scrub the outside of the oyster shells under cold running water to remove any sand or grit. Using a thick towel or an oyster glove to protect your hand, carefully shuck the oysters with an oyster knife. Discard the top flat shell. Gently run the knife under the oyster meat to detach it from the bottom shell, ensuring the oyster and its natural liquor remain in the cupped shell.
Top each oyster with about 1 teaspoon of the garlic-herb butter, followed by a generous sprinkle of grated Parmesan cheese. Carefully place the oysters on the half shell directly onto the preheated grill grates. To keep them stable, you can place them on a bed of crumpled aluminum foil.
Close the lid and grill for 6-10 minutes. The oysters are done when the butter is completely melted and bubbling, and the edges of the oysters have just begun to curl. Be careful not to overcook them.
Using tongs, carefully remove the hot oysters from the grill. Arrange them on a serving platter and serve immediately with fresh lemon wedges for squeezing over the top.
Serving size: 1 slice
Autolyse (1 hour)
Incorporate Starter and Salt (30 minutes)
Bulk Fermentation (4-5 hours)
Shaping (30 minutes)
Cold Proof (12-18 hours)
Preheat Oven and Dutch Oven (1 hour)
Score and Bake (45 minutes)
Cool Completely (2-4 hours)
Prepare the lettuce. Wash the romaine leaves thoroughly, then dry them completely using a salad spinner or by patting with paper towels. Chop or tear into bite-sized pieces. Place in a large salad bowl and chill in the refrigerator for at least 10 minutes while you prepare the dressing.
Create the dressing base. On a cutting board, sprinkle a little salt over the minced garlic. Use the flat side of a chef's knife to press and scrape the garlic into a smooth paste. Add the minced anchovy fillets and continue to mash until a cohesive paste forms.
Mix the dressing. In a medium bowl, combine the garlic-anchovy paste, egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk vigorously until the mixture is smooth and slightly frothy, about 30 seconds.
Emulsify the dressing. While whisking constantly, begin adding the olive oil one drop at a time. Once it starts to thicken, you can pour the remaining oil in a very thin, steady stream. Continue whisking until all the oil is incorporated and the dressing is thick and creamy.
Finish the dressing and assemble the salad. Stir 1/4 cup of the grated Parmesan cheese into the dressing, along with the salt and black pepper. Taste and adjust seasoning if needed. Remove the chilled lettuce from the fridge, pour about three-quarters of the dressing over it, and toss gently to coat. Add the croutons and the remaining 1/4 cup of Parmesan cheese, and toss briefly once more.
Serve immediately. Garnish with extra freshly ground black pepper and shaved Parmesan if desired.