4. Thinly slice an onion, then cook it over medium heat in 1 tbsp butter and 1 tbsp. EVOO until it soften and starts to caramelize. Continue reading
There’s nothing better than produce from the Farmer’s Market. Everything is fresher, bigger, more flavorful. I love talking to the farmers and getting to know more about where what I’m eating is coming from. It’s also so much easier to make healthy decisions during the summer, and I usually end up stocking up on meats to try and make it through the winter, like a 21st century Pioneer (which Brendan, who would live off the land entirely if it was up to him, is going to love). Anyway, the only time I’ll get chicken thighs is from the Farmer’s Market – any other time I’ve bought them from a grocery store, they kind of skeeve me out. This was thrown together in 10 minutes, ready in 30, and while it was cooking I made cauliflower puree and Brendan whipped up this awesome garlic-y, lemon-y sauce with scallions and thyme for the chicken. It was a crispy, super flavorful, perfect Monday night dinner.
CRISPY LEMON CHICKEN (serves 2-3)
– 2 lbs. skin-on, boneless (if you can find them, if not, bone-in) chicken thighs
– 2 lemons
– 1 tsp. EVOO
– Kosher Salt & pepper
– Leftover chicken juices
– 2 tbsp. flour (approc.)
– 2 cloves garlic, chopped
– Fresh thyme and the greens of 2 scallions
1. Preheat the oven to 425.
2. In a COLD cast iron skillet (I used Le Creuset), add the tsp. EVOO, circling it around the pan.
3. Add well-seasoned chicken thighs, skin side down, then turn up the heat to medium. The chicken will start to cook in its own fat and develop a ton of flavor.
4. Walk away for about 10 minutes. After that time, flip the chicken thighs over and cook for another 4 minutes or so. When you flip them, the skin should be brown and crispy looking – this is perfect.
5. Drain most of the oil from the skillet, leaving a pretty decent coating.
6. Thinly slice one of the lemons, then scatter them into the skillet with the chicken. Squeeze half of the other lemon all over everything.
7. Bake in the oven for approx. 10 minutes, or until chicken is 160 and the juices run clear when cut.
8. Remove chicken and lemons from the pan.
9. Make the sauce. Pour what’s left in the pan through a fine sieve into a small sauce pot. Mash the lemons against the side of the sieve so the lemon-ness gets into the sauce. Add the garlic, lemon juice, thyme and scallions and whisk it all together.
10. Over medium-low heat, whisk together this mix, adding a little bit of flour at a time until it starts to come together. Keep whisking it to get the lumps out.
11. Serve chicken with the sauce, some of the lemon and the side of cauliflower puree. Oh and make sure you have the sauce on the table, since you’re going to want it all over everything.
A bag of frozen shrimp should be a household staple. You can defrost it in ten minutes, put together some of the quickest, tastiest meals ever, and you probably have everything you need in your kitchen right now to get dinner ready, stat. This recipe is soooo simple and so summery and great – shrimp, cilantro, lime & a little cumin – and you can serve it over pasta, rice, in a tortilla, or over quinoa dressed with spicy Thai peanut sauce, like we did. Shrimpy shrimp shrimp, how I love you so.
SHRIMP WITH LIME AND CILANTRO (serves 3)
– 1 lb. shrimp, peeled and deveined
– juice & zest of 2 limes
– handful of cilantro, chopped
– 1 tbsp. butter
– 2 garlic cloves, chopped
– 1 tsp. cumin
1. If the shrimp is frozen, thaw quickly by immersing shrimp in a bowl of super cold water, and changing the water approximately three times over 10-15 minutes. Rinse and pat dry.
2. Add shrimp to a bowl, then add the lime zest & cumin.
3. In a saucepan over medium heat, melt the tbsp. butter. Add garlic and stir until fragrant, approx. 90 seconds.
4. Add shrimp to the pan and cook, approx. 2-3 minutes on each side. Don’t over cook!
I’ve really cut down on the amount of red meat I eat, which means ground turkey is a substitute for a ton of recipes. After I got out of work early the day before the 4th of July, I came home and made these awesome turkey-arugula burgers for lunch. The onion gives them a little crunch, the dijon mustard holds them all together, and they were ready in maybe 10 minutes flat, which was just enough time for me to throw together a summer salad to go with lunch. We put these on potato rolls and mashed up some avocado to use as a base for these, which was awesome. Brendan made these killer dark and stormys and we kicked off the 4th of July weekend right.
TURKEY-ARUGULA BURGERS (makes 4)
– 1 lb. ground turkey
– 1 cup arugula
– 1/4 onion, diced
– 2 tbsp. dijon mustard
– kosher salt & pepper (maybe 1 tsp. each)
1. Get the grill (or grill pan) ready.
2. In a bowl, combine turkey, feta, onion, mustard and salt and pepper.
3. Dig in with your hands and mix it all together.
4. Form mixture into 4 equal burgers.
5. Grill for maybe 3-4 minutes on each side.
6. Serve on a bun with more arugula and mashed avocado, and enjoy the weekend.
Not only is most Mediterranean cuisine amazing for you & your health, it’s also awesome. There’s an emphasis on fresh cooking, olive oil instead of butter, foods with flavors of their own so you don’t need a bunch of add-ons, and then flavors like dill, lemon, olives, feta, etc. The “Mediterranean diet” practices eating habits that the U.S. recommends for us, and just think of how much better off we all would be if we lived like this all the time! Plus, I’m a fan of any eating plan that encourages drinking red wine. So pour yourself a glass and get this Shrimp & Feta bake started. It’ll be ready in 30 minutes, tops.
MEDITERRANEAN SHRIMP & FETA BAKE (SERVES 4-6)
– 1 lb. frozen, uncooked shrimp
– 1 vidalia onion, diced
– 3 cloves garlic, chopped
– 1 tbsp. EVOO
– 1 28-oz. can chunky crushed tomatoes
– 1 tbsp. chopped dill
– 1/4 c. fresh chopped flat-leaf parsley
– juice of 1 lemon
– 1/3 c. crumbled feta
– Kosher salt & fresh-cracked pepper to taste
– Orzo, or pasta, or rice, to top with the Shrimp & Feta bake
1. Quickly defrost your shrimp. Fill a bowl with cold water, add the shrimp, and change the water twice over the next 20 minutes. You’ll be able to throw the rest of this together by the time they’re de-thawed.
2. Preheat the oven to 425.
3. In a saucepan (or better, to make this a one-pot meal, a Le Creuset Dutch Oven), heat 1 tbsp. EVOO over medium-high heat. Add the onions and cook until softened, approx. 5 minutes.
4. Add the chopped garlic and stir until fragrant, approx. 60 seconds.
5. Add the tomatoes, stir to combine, and let heat until it starts to shimmer (approx. 2 minutes). Then, lower the heat to a simmer, and simmer for 5-10 minutes, or until the juices start to thicken.
6. Remove from the heat. and stir in the dill & parsley, juice of 1 lemon, feta, shrimp, and salt & pepper.
7. Place pan on the middle rack in the oven and bake, uncovered, until shrimp are cooked through, approx. 10-12 minutes.
8. Serve over cooked orzo, pasta, rice, etc. – or eat it on its own for a fully gluten-free meal.
When I first heard of fish tacos, I thought they sounded totally gross. Fish tacos?? How would that work? Weren’t tacos just meat, salsa, lettuce and shredded cheese? Little did I know. A couple of years later, these are one of my favorite things to make – they’re healthy, full of flavor, and are really adaptable to different ingredients. This one infuses tilapia with cilantro and lime flavors, and is topped with avocado slices and a tomatillo salsa for a fresh, quick dinner. A fresh, light creamy avocado dressing would also be really nice with this, too.
FISH TACOS SPIKED WITH CILANTRO AND LIME (serves 2 for dinner – approx. 4 tacos)
– 1 lb. tilapia
– handful cilantro, chopped
– small whole-wheat tortillas
– 1 lime, zested and juiced
– 1/2 tsp. cumin
– dash paprika
– 1/2 tsp. kosher salt
– 2 tbsp. EVOO
– couple grinds of fresh black pepper
– sour cream, for topping
– tomatillo salsa, for topping
– avocado, for topping
1. Zest the lime (just the green, not the white – the “pith” is really bitter), then juice it. This was the first time I got to use our new Rosle Citrus Reamer, and holy moly. Game-changer.
2. Combine the lime juice with the lime zest, cumin, paprika, salt & pepper, stir to allow the spices to mix with the lime juice. Add the olive oil & chopped cilantro, stir to combine.
3. Add the fish to a ziplock bag, then pour the marinade over it. Ziplock the bag, shake it all up so that the marinade covers the fish, and let sit for approx. 20 minutes (I used this time to make a tomatillo salsa).
4. If you have a Le Creuset Grill Pan (Le Creuset continues to be awesome), get it super hot (medium-high heat, no oil), then add the fish. Cook until it’s flaky and cooked through, approx. 7 minutes on each side, depending on the thickness of the tilapia.
LINGUINI WITH WHITE CLAM SAUCE (serves 3-4)
– 3 cans whole baby clams (& juice of 2 of those cans)
– 1 vidalia onion, sliced into thick half moons
– 2 garlic cloves, minced
– handful fresh parsley, chopped
– 3/4 cup good white wine (optional, but lends a nice dimension of flavor)
– 1 tbsp. butter
– 1 tbsp. EVOO
– 1/4 c. grated parmesan cheese, plus more for topping
– pasta, approx. 1/4 lb., or 3-4oz. for each guest
1. In a large pan, melt the butter and EVOO over medium heat until combined. Add the garlic and stir until fragrant, approx. 60 seconds. Add the onions and saute until soft, approx. 5-7 minutes.
2. Add the wine and let the alcohol burn off, approx. 3-5 minutes.
3. Add juice of 1 can and all the baby clams. Take 1 can of juice and discard. In the remaining can with the juice, add 1/4 c. grated parm, combine, and add to the pan.
3. Stir to combine, then turn heat down to low. Cover and simmer for about an hour, stirring every now and then.
4. At the very end, throw in the chopped parsley and stir to combine. Cook the pasta, then top with the white clam sauce. There will be quite a bit of juice, which is delicious, so keep the pasta separate so it doesn’t soak it up (if you’re going to have leftovers).
5. Serve, per my Mom’s instructions: “with a salad & of course a good bottle of white wine. Invite a friend over for a real treat!”
|That’s a well-used recipe card from my Mom, right there!|
In other news, I am super psyched for a weekend yoga workshop with the amazing Pradeep at Balance Yoga despite this snowstorm that’s meant to be bombarding the Northeast this weekend. Also, snowstorm “Nemo”? Seriously??