Author: amaiden

Green Goddess Salmon with Peach Salad

When summer fruits are in season.
Ingredients

Seared Salmon:

  • 4 (6 oz) skin-on salmon pieces
  • salt
  • cooking oil

Green Goddess:

  • 1 cup packed spinach
  • 1 cup packed fresh basil
  • ½ cup packed fresh dill
  • 2 cloves garlic, roughly chopped
  • 1 cup greek yogurt
  • ¼ cup olive oil
  • 1 tsp lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 tbsp water
  • ½ kosher salt

Peach Salad:

  • 2 ripe peaches, diced
  • 1 medium English cucumber, diced
  • 1 shallot, very thinly sliced
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 tbsp honey
  • ¼ cup fresh basil, torn
  • 1 tbsp chopped fresh dill
  • kosher salt & freshly cracked black pepper

Instructions

  1. Pat the salmon dry and let sit at room temperature for about 20 minutes.
  2. For the green goddess, combine the spinach, basil, dill, and garlic in a food processor. Pulse to combine. Blend in the greek yogurt, olive oil, lemon zest, lemon juice, water, and salt until smooth, scraping down the sides of the bowl as needed. Refrigerate until ready to serve.
  3. For the peach salad, add the peaches, cucumber, shallot, red wine vinegar, olive oil, and honey to a mixing bowl. Toss well to combine. Stir in the basil and dill. Season with salt and black pepper to taste. Let marinate at room temperature for 20 minutes.
  4. Heat a 12” stainless steel pan over medium heat. Add enough oil to just coat the bottom of the pan. Season the salmon with a pinch of salt. Once the oil is hot (it will shimmer), carefully place the salmon skin-side down into the oil. Sear for about 5 minutes, or until the skin is crisp and easily releases from the pan. Flip the salmon over and finish cooking on the other side, about 3-4 minutes longer, or until cooked to your desired doneness.
  5. Serve the salmon with the green goddess drizzled over top and the peach salad alongside. Optional add is couscous.

Creamy Summer Corn Pasta with Basil

Quick, easy, and most importantly, delicious.
INGREDIENTS
  • 8 ounces pasta (I prefer Conchiglie, commonly known as “shells” or “seashells”)
  • 2 tablespoons butter
  • 1/2 tablespoon flour
  • 2 cloves garlic minced
  • 1/4 cup chicken broth/veg broth or dry white wine
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Italian seasoning
  • 3/4 cup heavy/whipping cream
  • 1-1/2 cups corn (frozen or fresh) Frozen corn is partially cooked before it’s frozen, and it will cook more in the sauce. If using fresh corn, you have 2 options: 1) Cut it off the cob and add it in as-is and it’ll cook slightly; 2) Boil the cobs beforehand then cut the corn off and add it to the pasta if you prefer it to be fully cooked.
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup (loosely packed) fresh basil torn/chopped
  • Salt & pepper to taste
INSTRUCTIONS
  1. Boil a salted pot of water for the pasta and cook it al dente according to package directions.
  2. When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for a minute or two.
  3. Add in the garlic, followed by the broth, lemon juice, and Italian seasoning. Let it bubble for about 30 seconds.
  4. Whisk in the cream and then add the corn. Let the sauce cook for a few minutes until it has thickened to your liking.
  5. Stir in the parmesan cheese and basil. Take the skillet off the heat.
  6. Add the drained pasta to the skillet and toss until coated (add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it’s become too thick). Season with salt & pepper as needed and serve immediately.

An arugula side salad and some warm, crusty bread completes this summer meal. Don’t forget the wine!

Burst Cherry Tomato Pasta with Creamy Burrata

Just noodling around…

Ingredients

  • 4 cups cherry tomatoes
  • 2 tbsp olive oil plus more for finishing
  • salt and pepper to taste
  • 12 oz. pappardelle pasta
  • 3/4 cups grated parmesan cheese
  • 1/2 cup pasta water (only if needed)
  • 1 ball burrata
  • 5-6 basil leaves

Instructions

  1. Preheat oven to 400°F. Place cherry tomatoes on a parchment-lined baking sheet and season with olive oil, salt and pepper.  Place in the oven.
  2. Roast the tomatoes until they’ve burst (20-30 mins), are wrinkled and release their juices. Remove from the oven.
  3. About halfway into the roasting of the tomatoes, boil pasta water, salt it, and cook the pappardelle to al dente. Reserve half cup of pasta water.
  4. Place pasta in a bowl and add ¾ of the cherry tomatoes along with the accumulated juices, parmesan, and fresh basil. Mix well. Add pasta water only if needed.
  5. Add pasta to individual serving bowls and top with remaining cherry tomatoes, burrata, more parmesan, more basil, olive oil, salt and pepper.

Air Fryer Chicken Parmesan

This kitchen gadget cooks more than crispy french fries!

Ingredients:

  • 4 chicken cutlets
  • ⅓ cup all-purpose flour
  • 2 eggs, lightly beaten
  • ⅓ cup Italian breadcrumbs
  • ⅓ cup panko breadcrumbs
  • ⅓ cup grated parmesan cheese
  • ½ cup spaghetti sauce
  • 1½ cups shredded mozzarella cheese

Instructions:

  1. Set up three shallow dishes. Place flour in one, eggs in one and combine Italian breadcrumbs, panko breadcrumbs and parmesan cheese in one dish.
  2. Season chicken with salt and pepper, if desired. Coat chicken cutlets in flour, then dip in egg and coat in breadcrumb mixture.
  3. Place 2 coated cutlets in air fryer basket. Spray with cooking spray.
  4. Cook on 350ºF for 6 minutes.
  5. Spread 2 Tbsp spaghetti sauce on each cutlet and top with ½ of mozzarella cheese.
  6. Cook on 400ºF for 4 to 5 minutes longer.
  7. Repeat with remaining cutlets.
  8. Consider serving with a side of pasta and some crunchy garlic bread.

Slow Cooked Pot Roast with Mashed Potatoes and English Peas

Nothing more fragrant in a home than the aromatic smell of a pot roast cooking all day.

INGREDIENTS

  • 1 (4 pound) beef roast (such as chuck, eye of round, etc.)
  • salt and pepper to taste
  • 1 onion, sliced
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried rosemary)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1 cup beef broth
  • 2 tablespoons flour (rice flour for gluten-free)
  • 1 teaspoon Dijon mustard (optional)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons black pepper, coarsely ground

DIRECTIONS

  1. Season the roast with salt and pepper to taste, place it in the slow cooker, top with the onions, garlic, rosemary, thyme, and broth and cook on low for 8-10 hours.
  2. Remove the roast from the slow cooker and set aside.
  3. Skim 4 tablespoons of the fat from the juices in the slow cooker and heat it in a saucepan over medium heat, sprinkle in the flour and cook until lightly golden brown, add the remaining liquid from the slow cooker along with the mustard, Worcestershire sauce and pepper and simmer until it thickens, about 2 minutes before seasoning with salt to taste.
  4. Pull the beef apart and serve topped with the gravy.
  5. Add mashed potatoes and green English peas as accompanying side dishes

Shrimp with Tomatoes and Peppers over Cheesy Polenta

Italian style shrimp and grits.

INGREDIENTS

For the polenta

  • 5 cups water OR use 4 cups water and 1 cup milk for creamier polenta
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 cup (160 g) coarse cornmeal
  • 2 tablespoons (30 g) butter or extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese plus more for serving

For the Shrimp

  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 pound (450 g) extra-large shrimp, peeled and deveined
  • 2 cups (300 g) cherry tomatoes, sliced in half
  • 1 cup (150 g) chopped red bell pepper
  • 2 tablespoons (30 g) finely chopped shallot or onion
  • 2 tablespoons (30 g) grated or pressed garlic, about 3 plump cloves
  • 2 tablespoons (30 g) fresh lemon juice or dry white wine
  • 1/2-1 teaspoon crushed red chili pepper, to taste
  • 2 cups (50 g) fresh basil leaves

INSTRUCTIONS

To make the polenta

  1. Bring the water (and milk if using) to a boil in a heavy saucepan or Dutch oven. Stir in the salt.
  2. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer and cover the pan. Continue to cook the polenta for 25 – 30 minutes, until the polenta is thickened, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
  3. When the polenta is done, remove from the heat and stir in the butter or olive oil, cheese and season with additional salt if you like.

To make the shrimp

  1. Pour the oil into a 10-12-inch skillet and place over medium-high heat. When the oil starts to shimmer, add the shrimp in one layer. Cook until the shrimp begin to turn opaque on the bottom, about 2 minutes.
  2. Turn the shrimp over and add the tomatoes, red bell pepper, shallot, garlic and lemon juice. Bring to a simmer and cook until the tomatoes soften and become juicy and the shrimp are pink and cooked through, about 5 minutes. Sprinkle the basil over the shrimp.
  3. Serve the polenta in shallow bowls with the shrimp and sauce spooned over the top.
  4. Sprinkle with additional Parmesan cheese.

Strawberry Spinach Salad with Chicken and Avocado

Nothing says Summer more than this.

INGREDIENTS

Dressing:

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon golden balsamic vinegar
  • 1 teaspoon sugar
  • 1 tablespoon roughly chopped fresh tarragon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Salad:

  • 2 boneless skinless chicken breasts
  • 6 cups loosely packed fresh spinach
  • 6-8 large strawberries, hulled and quartered
  • 1 avocado, peeled, seeded and cut into chunks
  • 3-4 thinly sliced rings of red onion
  • 1/4 cup feta cheese
  • 2 tablespoons sliced almonds

INSTRUCTIONS

  1. Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
  2. Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
  3. Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into 1/4-inch slices.
  4. Arrange the spinach, strawberries, and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.

Classic Spaghetti and Meatballs

Don’t be upsetti, eat some spaghetti.

INGREDIENTS
  • 1 lb. spaghetti
  • 1 lb. ground beef
  • 1/3 c. bread crumbs
  • 1/4 c. finely chopped parsley
  • 1/4 c. freshly grated Parmesan, plus more for serving
  • 1 large egg
  • 2 garlic cloves, minced
  • Kosher salt
  • 1/2 tsp. red pepper flakes
  • 2 tbsp. extra-virgin olive oil
  • 1/2 c. onion, finely chopped
  • 1 (28-oz.) can crushed tomatoes
  • 1 bay leaf
  • Freshly ground black pepper
DIRECTIONS
  1. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
  2. In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
  3. Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
  4. In a large pot of salted boiling water, cook pasta until al dente. Drain.
  5. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

Balsamic Summer Steak Salad with Roasted Corn

Get that backyard grill working this summer season.

INGREDIENTS

FOR THE MARINADE

  • 1 lb sirloin steak
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • ¼ cup extra virgin olive oil
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper

FOR THE SALAD

  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 4 ounces Gorgonzola cheese, crumbled
  • 2 heads endive lettuce, outer leaves removed, halved and roughly chopped into 2 inch pieces
  • 6 cups mixed spring greens
  • 1 corn on the cob, husk removed
  • 1 tablespoon extra virgin olive oil, for drizzling corn

FOR THE GREMOLATA

  • 2 tablespoons basil leaves, minced
  • 2 tablespoons parsley, minced
  • 1 clove garlic, minced
  • 1 tablespoon lemon zest

FOR THE BALSAMIC VINAIGRETTE

  • 3 tablespoons balsamic vinegar
  • ½ cup extra virgin olive oil
  • ½ teaspoon Dijon mustard
  • Dash of salt and fresh ground black pepper
INSTRUCTIONS
  1. Marinate the steak: In a medium size bowl, stir together ingredients for the marinade. Place steaks in a large Ziplock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes.
  2. Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
  3. Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob.
  4. Remove the steak from the fridge. Place on the grill or grill pan. Grill both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain.
  5. In a small bowl, whisk together ingredients for vinaigrette.
  6. Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl.
  7. Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired.

Summer Pasta with Zucchini, Ricotta and Basil

Good food is very often, even most often, simple food.

Ingredients

  • 2 medium zucchini
  • ½ lb rigatoni
  • 1 tbsp olive oil
  • kosher salt
  • 2 tbsp butter
  • 2 tbsp heavy cream
  • ¼ cup grated parmesan cheese
  • 1 lemon, juiced
  • ½ cup whole milk ricotta cheese
  • 8 large basil leaves, torn
  • garnishes: freshly cracked black pepper, flaky sea salt, more parmesan

Instructions

  1. Bring a large pot of water to a boil. Add a heaping pinch of salt. Meanwhile, trim the ends off each zucchini and cut them in half lengthwise. Use a mandolin to shave the zucchini thinly (use a knife to thinly slice the zucchini if you don’t have a mandolin).
  2. Drop the rigatoni in the boiling water, stir well, and cook for 1 minute less than the package’s instructions.
  3. Meanwhile, heat a 12” stainless steel pan over medium heat. Add the olive oil. Once hot, add the zucchini. Quickly sauté for a few minutes until caramelized and tender, stirring often. Season with a pinch of salt.
  4. Stir in the butter and let melt. Add the heavy cream. Retrieve a ½ cup of starchy pasta water from the pot and add to the pan. Stir well and bring the liquid to a simmer. Simmer for a minute or so until starting to thicken.
  5. Drain the rigatoni and immediately add it to the sauce. Stir continuously as you sprinkle in the parmesan cheese. Stir in the lemon juice. Continue to stir until the parmesan has melted and the sauce clings to the pasta.
  6. Transfer the pasta to a serving bowl. Dollop the ricotta cheese over top. Garnish with the torn basil, freshly cracked black pepper, flakey sea salt, and more parmesan.