Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Striped Bass with Lemon, Shiitake, and Baby Bok Choy

1 pound baby bok choy, trimmed, leaves seperated
4 scallions, halved then cut into strips
6 oz shiitake mushrooms, stems trimmed, halved if large.
8 thin lemon slices
4 skinless striped bass or halibut fillets (about 6 oz each)
2 tbsp olive oil

Preheat oven to 400f.

Divide bok choy among 4x 16in long pieces of parchment paper. Top with scallions and mushrooms. Season with salt and pepper. Top with 1 lemon slice, 1 bass fillet, then another lemon slice and drizzle with 1/2 tbsp oil. Season with salt/pepper again.

Bring long sides of paper together and fold 3x to make a seem. Tuck ends to secure.

Place packets on a rimmed baking sheet and bake until fish is opaque throughout and vegetables are tender, about 15 minutes. Serve immediately.

Chili-Lemon Cauliflower

From Everyday Food, 4/11

With a steamer (maybe a strainer?) over 2″ boiling water, place about 1 pound of fresh cauliflower florets. Cover with lid.

Steam for 8 minutes, or until knife pierces easily.

Toss with 1 tbsp lemon zest, 2 tbsp lemon juice, and 1/4 tsp red pepper flakes.

Salt and pepper, serve warm or room temp.

Moroccan Pot Roast over Couscous

1 T olive oil
1 1/2 pound chuck roast or bottom round roast
1 white or yellow onion chopped
3 carrots, chopped
4 garlic cloves, chopped, smashed, etc.
1 t cayenne pepper
2 T Ras Al Hanout (spice mix)
16 oz can of beef broth
15 oz can of chickpeas, rinsed and drained

Preheat oven to 375.

Cut beef into 4 equal pieces.

Season the roast with salt and pepper.

Heat olive oil in a dutch oven over med-high heat and sear roast in the pan about 4 minutes per side, remove from pan and set aside.

Place the vegetables and all remaining ingredients except the chick peas into the dutch over, add in the roast.

Move to oven. Bake covered until fork tender (about 2 hours).

For couscous,
1 cup broth
juice of half a lemon
zest of half a lemon
1 tbsp butter
1 cup couscous
1 tsp garlic powder
1 tsp onion powder

Bring to broth and butter to boil, add the rest, cover and remove from heat, sit 5 minutes.

Lemony Rice

1 tablespoon unsalted butter
1 small onion minced
1 garlic clove minced
1 cup basmati (or white) rice
1 tablespoon lemon juice
Zest from 1 lemon
2 cups chicken broth

In a medium skillet (yes, skillet, fish will later be added) heat butter over medium heat, add in onion and garlic cook and stir until softened. Stir in rice and cook for another minute, then add in lemon juice, lemon zest, and water, bring to a boil then cover and simmer for about 13 minutes.

Marinated Salmon with Couscous

From Everyday Food

– 1 bunch cilantro, stems removed
– 3 garlic cloves, chopped
– 1-2 red jalapeno (or similar) peppers (seeded and chopped)
– 1.5 in piece fresh ginger, peeled and minced
– 1 tsp paprika
– 1 tsp ground cumin
– 1/4 cup plus 1 tbsp olive oil
– zest of 1 lemon
– 2 tbsp lemon juice
– 4 salmon steaks (6-8 oz each)
– 1 cup couscous

In a food processor, pulse cilantro, garlic, peppers, ginger, paprika, and cumin until fine. Add 1/4 cup oil and lemon juice, pulse to combine.

Arrange salmon in a 9×13 baking dish. Rub both sides with mixture. Cover and fridge 30 minutes.

Preheat oven to 375.

Bake salmon uncovered until opaque (12ish minutes).

Prepare couscous normally, then add lemon zest to finished couscous and stir.

Roast Brussel Sprouts


  • 2 pounds brussel sprouts, trimmed and split in half length wise
  • 1 tsp curry powder
  • 2 tbsp oil
  • 1 tsp salt
  • 2 tsp lemon zest
  • 2 tbsp lemon juice


  1. Toss brussel sprouts with curry powder, oil, and salt.
  2. Roast in oven. Rotate after 10 minutes. Roast until a little browned and tender.
  3. Toss with lemon juice and zest.

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