Healthy Bites with Chef Scott Walton of Markethouse

Healthy Bites with Chef Scott Walton of MarkethouseHealthy Bites with Chef Scott Walton of MarkethouseHealthy Bites with Chef Scott Walton of MarkethouseHealthy Bites with Chef Scott Walton of MarkethouseHealthy Bites with Chef Scott Walton of Markethouse
Jane discovers a new healthy recipe with Chef Scott Walton.

Can you cook this meal for less than $20?  Give it a shot, your body will thank you!

The Recipes: 

Swordfish with Heirloom Tomato Salad & Summer Succotash

Serves 2

Heirloom Tomato Salad: Lemon Vinaigrette

½ Cup Lemon Juice

1 ¼ cup Olive oil

1 teaspoon Dijon Mustard

1 tablespoon Local honey

Salt to taste

The Method:

In a mixing bowl add Lemon Juice mustard and Honey and whisk until combined. Slowly add the olive oil while whisking to emulsify.

Heirloom Tomato Salad: Ricotta Cheese

½ Gallon Whole milk, or Goats Milk

¼ cup Lemon juice

1 tablespoon Salt

The Method:

In a pot, Add milk and sugar and slowly heat to 200 degrees F. Add lemon juice and stir with a wooden spoon. Bring the pot back to 200 Degrees. Pull the pot off the stove and let sit for fifteen minutes. Strain the separated curd through cheesecloth and let drain until cool.

Heirloom Tomato Salad: Olive oil croutons

½ loaf Multi Grain Baguette

1 cup Olive oil

S&P to taste

The Method:

Tear the bread into pieces about the size of a quarter. In a mixing bowl add bread and olive oil and toss to coat. It will seem like too much olive oil. Season the bread crumbs with salt and pepper. Place the croutons on a baking pan and bake at 350 until golden brown. Allow to cool.

Heirloom Tomato Salad: Marinated cucumbers and tomatoes

1 Cucumber peeled and small diced

1 pint Mhouse garden Cherry Tomatoes halved

2 cups Sherry vinegar

1 cup cool Water

4 cloves whole peeled Garlic

1 sprig Thyme

1 Tablespoon Sugar

1 tablespoon salt.

The Method:

In a small pot, add sherry vinegar, water, sugar, salt, thyme and garlic. Bring to a simmer and take off of the heat. Once cooled, pour the mixture over the cucumbers and tomatoes in separate containers. Allow to marinate for 1 day.

Markethouse Garden Heirloom tomato salad

1 Mhouse Garden Green Zebra tomato

1 Mhouse garden Yellow pear tomato

1 Mhouse garden Striped Roman Tomato

8 Mhouse garden Sweet 100 tomatoes

1 Cucumber peeled

1 quart cleaned watercress

1 sprig Mhouse garden Sweet basil

1 sprig Mhouse garden Thai basil

1 sprig Mhouse garden lemon basil

Croutons

Lemon vinaigrette

Marinated cucumbers and tomatoes

Ricotta cheese

Sea salt

The Method:

Cut the heirloom tomatoes into small wedges and halve the sweet 100s. Using a mandoline or a very sharp knife cut thin slices from the cucumber. In a mixing bowl mix the cut tomatoes with lemon vinaigrette and lightly season. Place the thin cucumbers on the plate side by side. Stack the tomatoes on top of the cucumbers. Garnish with marinated cucumbers and tomatoes. In the same mixing bowl toss the watercress and basil leaves with lemon vinaigrette. Place the lettuces on top of the tomatoes. Next to the salad place a bit of the ricotta cheese and garnish with dehydrated sea salt. Eat!!

Summer Succotash

1 Zucchini ¼ dice

1 Yellow Squash ¼ dice

1 Small Heirloom Eggplant ¼ dice

1 Bulb Fennel ¼ dice (Reserve Frond)

1 Heirloom Tomato Oven Dried

5 Russian Fingerling Potatoes (blanched and sliced)

1 Ear of Illinois Sweet Corn kernels removed

½ Bunch Watercress

1 Tablespoon Olive Oil

The Method:

Over medium high heat add fingerling potatoes and let brown for two minutes on each side. Add zucchini, squash, eggplant, fennel, and corn and cook an additional 2 minutes stirring frequently. Turn heat off and add tomatoes and watercress. Note: the residual heat in the pan will warm tomatoes and wilt watercress, finish with salt and pepper to taste.

Oven Dried Tomatoes

Cut tomatoes into 1in pieces and place on a parchment lined baking pan. Season with salt and pepper and drizzle with olive oil, top with fresh chopped time and thinly shaved garlic.  Place in a 225 degree oven and cook for 45min to 1 hour. Let cool and store.

Watercress and Fennel Sauce

½ bunch watercress

Reserved fennel frond

2 Tbs. Ice water

1 Tbs. Olive Oil

Salt and Pepper to taste

The Method:

Place watercress and fennel frond in blender with ice water and puree until smooth. Note: the ice water will prevent the heat of the blender turning your sauce brown.

Slowly add olive oil and season with salt and pepper.

Block Island Swordfish

Season both sides of the fish with salt and pepper and fresh chopped thyme. Drizzle with olive oil and grill over high heat for three minutes. Turn over and grill for an additional three minutes, remove from grill and let rest for three to four minutes allowing the proteins to relax. Note: Cooking time will change with the thickness of fish, this recipe used 1 ½ inch cube cut swordfish.

The Method:

Lay down a spoon full of watercress and fennel sauce down in the middle of the plate. Place swordfish a top the sauce and spoon succotash over the fish.  Finish with a drizzle of good olive oil and a sprinkle of sea salt. Eat!

Markethouse is located at 611 North Fairbanks Court  Chicago, IL 60611

They can be reached at (312) 224-2200 or by visiting their website.


Healthy Bites is sponsored by Treasure Island Foods.

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