Cioppino Seafood Stew with Gremolata Toasts

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Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman’s stew. And don’t forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth. Bonus: This stew is great for entertaining since you can make the base a day in advance.

Beer-Steamed Mussels with Chorizo

Posted by in Shared Member Recipes

Yes, you can use any pilsner in this recipe–but a Mexican pilsner will take to the chorizo the best. Buy a six-pack so you have a few on hand to drink while you eat. Serve this full-flavored dish, which was developed for our #cook90 initiative, with a nice green salad to round out the meal.

Roasted Salmon and Spring Onions with Mint-Caper Pesto

Posted by in Shared Member Recipes

1 cup extra-virgin olive oil, divided

1 1/2 pounds spring onions or baby leeks, trimmed and halved lengthwise (if using leeks, wash thoroughly after halving)

Coarse salt and freshly ground pepper

1 piece (3 pounds) skinless salmon fillet, preferably wild Pacific

2 cups lightly packed fresh mint leaves

2 tablespoons slivered blanched almonds, toasted

1/4 cup plus 2 tablespoons capers, rinsed and drained

Flaky sea salt, such as Maldon, for sprinkling

2 lemons, cut into wedges