Pan-Roasted Monkfish with Olive Oil Crushed Potatoes and Watercress by Peter Berley

Ingredients:
1 lb. thick monkfish fillet, cut into 4 pieces (any thick, “meaty” fish works well in this recipe)
Coarse sea salt
Crushed black pepper
1 1/2 lbs. Yukon gold potatoes, peeled
1/2 cup extra virgin olive oil
1 bunch watercress, touch stems discarded and roughly chopped
1/2 cup balsamic vinegar, boiled until reduced to 4 tablespoons (use inexpensive balsamic vinegar)

Directions:
1. Preheat oven to 400 degrees F.
2. Season the monkfish with salt and pepper and refrigerate for 15 minutes.
3. Simmer the potatoes in salted water until tender.
4. Heat 2 tablespoons olive oil in a skillet until hot. Pat the fish dry and sear for 3-4 minutes turning until nicely browned. Transfer to the oven and roast for 10-12 minutes until just cooked through. Remove the skillet from the oven and cover loosely to keep the fish warm.
5. When the potatoes are done, drain and return them to the pan with the remaining olive oil and any pan juices from the fish.
6. Crush the potatoes against the side of the pan and add watercress, folding together.
7. Serve the monkfish over the potatoes, drizzled with a little of the reduced balsamic vinegar and seasoned with sea salt and pepper.
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Sautéed Mustard Greens by Peter Berley

Ingredients:
1/4 cup apple cider vinegar
2 large shallots, halved and very thinly sliced (about 1/2 cup)
1 teaspoon honey
1 garlic clove, finely chopped
Small pinch cayenne pepper
Sea salt or kosher salt
2 tablespoons extra virgin olive oil
2 bunches mustard greens (1 1/2 to 2 lbs), rinsed well and roughly chopped

Directions:
1. In a small bowl, combine the vinegar, shallots, honey, garlic and cayenne with a pinch of salt. Let sit at room temperature for 30 minutes (or cover and keep on the counter for up to 2 days).
2. In a large pot, warm the olive oil over high heat. Add the mustard greens with some water still clinging to the leaves and 1 teaspoon of sea salt. Cover and cook until wilted and tender, about 10 minutes.
3. Uncover and cook, still over high heat, stirring until some of the liquid cooks off, 4 – 5 more minutes. Use a slotted spoon to transfer the greens to a serving dish.
4. Season the greens with the vinegar and shallots to taste. (Note: the vinegar and shallots need ample time to macerate so the only “shortcut” is to make the “sauce” ahead of time and let it sit on the counter.)

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Green Bean Salad with Apricot Vinaigrette—adapted from Bon Appétit April 1999

Ingredients:
1 1/4 lbs. slender green beans, trimmed
5 ounces mixed baby greens
1 papaya peeled and seeded or mango, peeled and stoned
3 tablespoons chopped unsalted dry roasted pistachios
1 1/2 ounces ricotta salata or feta cheese, crumbled

Directions:
1. Cook the green beans in large pot of boiling, salted water until crisp-tender – about 5 minutes
2. Drain beans and ice down.
3. Dry beans

For the Vinaigrette:
12 ounces of apricot nectar (peach nectar also works)
1/4 cup brown rice vinegar
1/4 cup chopped dried apricots
1/2 teaspoon celtic sea salt

Directions:
1. Boil nectar in a small saucepan until reduced to one cup (about 4 – 5 minutes)
2. Mix in vinegar and apricots
3. Let stand for 15 minutes until apricots soften
4. Puree in blender
5. Add sea salt and fresh pepper to taste
6. Cool, store in glass jar in fridge.
Note: This dish can be prepared in advance except for fresh fruit. Store beans and dressing separately. Cut fruit on day you are serving dish.
Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.
Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.

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