Archive for June, 2013

June 30, 2013

Cedar Plank Salmon

Looking for an easy way to update your salmon recipe? Cooking on a salmon plank on the grill adds a whole new dimension. You end up with a slightly smoky flavor with a nearly candied finish. This is a great way to fancy things up a bit with very little work. BF brought this idea home one night and it was a huge hit!

Soak the cedar plank in water for 1-3 hours. (I will admit we cut it close at about 30 minutes and it should have been a bit longer, but we were hungry!) Season 1-1 ½ Pounds Salmon Filets with salt and pepper. Preheat grill. Remove the planks from water and place on the grill until hot. Brush smooth side of boards with olive oil. Place fillets on the smooth surface part of the plank. Brush teriyaki sauce (we like Soy Vey) over salmon. Cook over a medium to high flame for approximately 10 minutes or until done.

Serve with a great salad of CSA mixed greens and strawberries tossed in olive oil and balsamic vinegar and finished with salt and pepper for a healthy meal!

Kelly

June 23, 2013

First Day of Summer!

How did you spend your first day of summer? BF and I enjoyed an al fresco dinner on our brand new patio furniture.

image

We had be looking for something for a while and finally found the perfect thing on sale. When you live in a place that boasts 300 days of sunshine a year, outdoor living is a way of life, and dining is no exception. I fixed one of our very favorite meals, Poisson Cru.

image

It is so light and easy to make. If you are not a sushi lover, this is a good place to dip a toe in. The lime cooks the fish and it takes on a different texture. This one is a keeper! In fact, for lunch today I switched it up a little by eating the leftovers over rice.

image

Try it, you won’t regret it! Enjoy summer!
~Kelly

June 20, 2013

Weekend Breakfast

Friday brings with it the promise of a lazy weekend morning and a change from my boring weekday breakfasts. We have a lovely little breakfast place with some of the best pastries I have ever had. Frasca Caffe, makes our very favorite Almond Croissant as well as a fabulous breakfast sandwich and fantastic coffee. This is our normal breakfast…notice the smiley. J

Since I am currently laid up with a broken leg, BF brought Frasca Caffe to me and Mary made eggs to top our sandwiches. That little bit of semi-homemade love makes for a great weekend morning! I often make our weekend scramble with whatever we have in the fridge. It is always a unique combination.


Weekend Scramble


Combine 6 eggs, 2 T milk, salt, pepper and your favorite seasoning mix in a bowl and whisk well. Heat 2 T butter over medium heat in a pan, add eggs holding back about 2 T. Cook until you reach desired doneness stirring with a Wisk to create a soft fluffy texture. Remove from heat and add the reserved egg and stir. The residual heat will cook it, I promise! Toast an English muffin and top with eggs, cheese, and sliced avocado. Enjoy immediately! Have a fabulous weekend!!

Kelly

June 14, 2013

CSA Strawberry Rhubarb Pie

When you get rhubarb in your CSA box, what is the most logical thing to make? Pie, of course! This pie is not too sweet, a bit sticky and oh so good. I happened to have an extra pie crust sitting in the freezer from our last pie (I always make a double batch even when I only need one…might as well make the mess once!). That meant a list minute dinner party with the family could be finished with this beautiful summery pie. Strawberry rhubarb pie is always a bit runnier than I want it to be, but I think if I had let it rest long enough, this would have been perfect. The flavor was just tart enough to be perfect for an ice cream topping. This is a bit of a baking by feel recipe. I got some reinforcement from a family friend who knows her way around a pie! She said, “I can’t give you exact amounts of fruit, just enough to fill the crust!” Try this one for a great summer treat!

Kelly

Strawberry Rhubarb Pie

1 pie crust

Filling:

4 Stalks Rhubarb, Chopped

8-10 Strawberries, Halved or Quartered

½ cup sugar (adjust to the sweetness of your fruit)

Juice and Zest of 1 Lemon

2 T flour

Nutmeg

Cinnamon

1 T vanilla

Pinch of Salt

Topping:

3/4 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup cold butter, cubed

Preheat oven to 400° and prebake the pie shell for 10 minutes. Set aside.

In a saucepan, combine rhubarb, strawberries, sugar, lemon zest, nutmeg, cinnamon and vanilla. Cook until the fruit releases juice and becomes bubbly. Combine flour and lemon juice to make a slurry. Slowly add the slurry to the sauce and stir into the fruit until thickened to desired consistency. Pour into pastry shell.

For topping, in a small bowl, combine the flour, brown sugar and butter combine with your fingers until crumbly. Sprinkle over fruit.

Place pie on a baking sheet. Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Serve with ice cream and enjoy!

June 12, 2013

Summer Mixed Grill

One of the things that has always been a staple in our house is the mixed grill. As a kid, I remember my mom shopping on Sunday for the week and picking up veggies, fish, chicken and steak to cook that night. We always ate the fish the first night and set the chicken and steak aside for later in the week. The brilliance of this is that you can use the meat for anything! It could be as is with some veggies, or reworked into something like tacos, or pasta. It makes things so easy for planning and you can save yourself time on work nights. This is also a great thing to do for a group or a party as we did here. Throw in the veggies from the CSA box, and you are good to go. Everyone gets what they like and there are always leftovers! Buy whatever is fresh or on sale and throw it all together on the grill; the perfect summer dinner solution!

Kelly


Mixed Grill

CSA Salad: Fresh lettuce, arugula, herbs, diced tomatoes and radishes, tossed with balsamic vinegar, olive oil, salt and pepper.

Tuna steaks marinated in Soy Vey Teriyaki grilled to medium.

Chicken legs grilled and basted with Grumpy’s BBQ sauce.

Teriyaki and pineapple sausage from Whole Foods…super delish!

Baby CSA artichokes steamed and drizzled with olive oil, pink flake salt and freshly cracked pepper.

CSA root veggies sautéed with onions in butter, then sherry vinegar to deglaze.

 

YUMMY!

 

P.S. Up next is our CSA dessert: Strawberry Rhubarb Pie!

%d bloggers like this: