Wednesday, August 24, 2016

Farro Salad with Radish, Corn, and Herbs

2 c water
1 c farro
1 tbs olive oil
1tsp salt
juice from 2 lemons
2 tbs olive oil
1 c fresh basil, chopped
1 c fresh mint, chopped
kernels from 1 ear of corn
1/2 c sliced radishes
1/4 c grated parmesan cheese
salt and pepper to taste

Place into a sauce pot and bring to a boil. Reduce heat, and simmer, covered for about 25 minutes or until the farro is tender.

Meanwhile, chop the veggies, herbs, and whisk together the oil and lemon juice.

Add the cooked farro to the vinaigrette and toss with veggies, herbs and cheese. Enjoy!

This afternoon we found ourselves at a local fish pier and the adjoining fish market. When that opportunity strikes, it's impossible to resist purchasing fish fresh off the boat. I was dreaming up a side to go along with some grilled wild salmon, and trying to use up items in the pantry at the same time. We have a half-used bag of farro, and I found a NY Times recipe for farro salad, which became my instant inspiration for this side dish. I served the arugula on the side, more like a green on which to place the fish and the grains. Totally delicious, summery, fresh and super easy. This is a perfect side for a BBQ, a pot luck, or every-day eating.

Monday, August 15, 2016

Perfect Whole Grain Bread

Today we stopped at one of our local favorite cafes for some coffee and a snack post early morning blueberry picking. The kids wanted drinks, D and I needed coffee, but D was feeling hungry so he ordered an egg and multigrain toast. The toast was fantastic. Perfectly nutty, grainy, hearty, and topped with butter and sea salt flakes. One bite, and it was pure heaven! The kids and I kept stealing nibbles, and then and there I decided I had to make a similar bread and fast! I did a bit of recipe searching, and as soon as we got home, I started the dough for this perfectly easy and fantastic whole grain bread.



I left the dough to rise on the counter while we went on a fishing charter in the afternoon...something we'd promised the kids, and a really fun experience. The catch of the day was scup (not anyone's choice catch), but we decided to try it out anyway. I did a simple coat with cornmeal from our local gristmill (fantastic!), and a shallow fry in olive oil. Total success! The fish was FRESH, tender, firm, and mild. Everyone was impressed with our catch. Served along side some grilled vegetables, a cucumber-avocado-and-tomato salad, and this incredible bread (buttered and salted, of course). Another summer dinner experience!

Thursday, August 11, 2016

Zucchini Pizza

The name of this meal just does not do it justice. This summer squash pizza was truly fabulous, and gave me another great way to use up some of the summer season's bounty!

I used my standard pizza dough recipe, and cheated a bit by not premixing the zucchini, salt, and cheese...I literally just mixed it all on top of the dough. But, so worth the minimal effort to get this beauty onto the table and into my belly!

The fontina cheese was just magical, and the crispy crust really held up well to the shredded zucchini. Another dinner success in these parts. Happy eating.

Tuesday, August 9, 2016

Chocolate Energy Bark

When I saw the recipe for chocolate energy squares, I knew that this would make a debut in my kitchen. I mean who needs more of an excuse to have chocolate, but disguised as an energy food? I'm sure that the kids will agree with me on this one!

Saturday, August 6, 2016

Salmon Burgers

We were going to go out for dinner, but then we decided to bag that idea, and trade it in for a post-dinner bike ride to a local ice cream place. Of course that left us with a dinner to drum up, and these amazingly simple but delicious salmon burgers happened!

These burgers only took a few minutes of prep time, and when it came to cooking, we browned them in a cast iron pan, and then popped them into a 400F oven for a few minutes to cook through.

These burgers had a crust on the outside, were full of flavor, held together well, and were simply wonderful. I don't think they would hold up well on the grill, but this method suited us just fine. We enjoyed the burgers topped with farm share lettuce, farm stand tomato, and on the side we had farm share corn and grilled zucchini. Perfectly summery and wonderful!

Friday, August 5, 2016

Pasta with Basil, Mozzarella, and Fried Zucchini

It's zucchini time, which just so happens to be one of my favorite times of year! When I find new zucchini recipes, I get excited. Especially ones that are bright green, full of flavor, and basil from the backyard! Tonight's pasta with fried zucchini was a knock-out. Full of many different depths of flavor, textures, and more greenery than pasta. Disguised in a pesto-like sauce straight from the backyard was the icing on this cake. Everyone agrees that this meal was a winner. Have a great weekend.

Wednesday, August 3, 2016

Shrimp Salad Rolls

1 tbs olive oil
small white onion, minced
zest from one lemon
3/4 lb medium shrimp, peeled and deveined
3 large celery stalks, chopped
3 tbs fresh dill, minced
2 tbs mayonnaise, high quality
1 tsp lemon juice
salt and pepper to taste

Place the olive oil into a saute pan and heat. Once hot, fry the onion until it just begins to brown. Add the zest and shrimp, and saute until the shrimp is just cooked through. Remove from heat, and cool the shrimp.
Meanwhile, chop the celery and dill. Once the shrimp is cooled, chop the shrimp, and add the shrimp to a large bowl with the celery and dill. Fold in the mayonnaise, lemon juice, and season to taste with salt and pepper.
Serve inside a hot dog or burger bun, buttered and toasted, and on top of a bed of iceberg lettuce. Enjoy!

Tonight we had shrimp salad rolls for dinner. They were delicious. Fresh, a tiny bit tangy, full of dill, and crunch from the lettuce. Along side the shrimp rolls, we enjoyed a hearty amount of kale chips. This meal was perfect for a perfect summer day!