Swordfish with cherry tomatoes and olives, Charred spring salad, strawberry rhubarb cobbler on 5/30 at 6:30pm

recipe is for 2, easily doubles

For the Swordfish with cherry tomatoes and olives…

• 2 nice swordfish steaks, ask your fish monger (about 175-225g per portion)

• 2 cups cherry tomatoes

• 1 cup pitted kalamata olives (or mix! castelveltrano why not! or keep pits in. who cares! Just you)

• 4 leaves basil

• 1 Tbs butter

• 1 shallot, minced

• 1 clove of garlic, minced

• neutral oil

Charred spring salad

• 1 large head of romaine, cleaned and VERY dry but left whole

• 1 cup snap peas, tips trimmed

• 3 radishes, sliced into rounds

• 1 small chunk of ricotta salata or another hard nice cheese

• 1 sprig oregano (if you can’t find fresh, grab an herb of your choice, tarragon would do wonders here)

• 1 tsp dijon

• 1 Tbs white wine vinegar

• neutral oil

• 1 Tbs sesame seeds

• olive oil

Rhubarb cobbler

• 3 stalks rhubarb, cut into 1 inch chunks (you can eat the green part! If you can’t find rhubarb, use just strawberries)

• 2 cups strawberries, halved

• 1/4 cup brown sugar + 2 Tbs

• juice of 1/2 a lemon

• 1 cup flour

• 1/4 cup almond flour

• 3 Tbs cold butter, cut into small pieces

• 1/4 cup sour cream or plain yogurt

• 1/4 cup cold milk

Preheat oven to 375F

Equipment

• baking dish

• cast iron or non-stick skillet or grill

• 2 mixing bowls

• 1 saucepan for cherry tomato sauce