I admit defeat. Following the summer high off of our trip to Japan, I was committed to post a week, then post a 2 weeks, then… after 2 months of non-stop / non-glamorous travel and a week-long cold, I let my writing commitment slip. Aside from not blogging consistently, I know it’s REALLY bad when the stack of disposable utensils from ordering delivery (that I can’t bear to throw out) starts piling up and jams up our kitchen drawer. NOICE.
I’m pretty sure the farmers at the market have partnered up with the cicadas using their spellbinding drone of staccato calls to hypnotize you to buy way more vegetables than you can consume in a week’s time. Kind of like shopping for groceries while you’re hungry, but somehow ok?
The abundance of the summer is flaunting itself at the market that’s for sure. Unfortunately, due to my over enthusiasm, some radishes were stuck on the bottom of the vegetable drawer for a week. They got a bit too soft for a fresh salad and my sous chef (a.k.a my husband, credit goes to where credit’s due) suggested making pickled radishes! Brilliant.
First of all, SO SORRY for my laziness over the past 9 months. Rest assured I have been cooking and feeding my now hubby, but wedding planning over the past few months really took a toll. Hopefully, I will get to write about that journey one day, but now that the wedding is over… let’s get cookin again!
After 2 weeks of the summer’s delicious sweet corn and grilled chicken, the law of diminishing returns has set in. To rescue us from the summer food doldrums, I browsed through the list of saved recipes I’d intended to try over the years but ended up collecting cyber dust.
The Crab & Avocado soup (easier than it sounds) is exactly what I needed to maintain my “good wife” status! This DELICIOUS cold summer soup packed with all the goodness from avocados and sweet crab meat served with some sourdough bread is the perfect light summer dinner.
I modified this Epicurious recipe to make it a bit soupier and doubled the amount of crab (hey, why not) so I can serve this as a main. Also, if you don’t already have an immersion blender, get it, it’s da bomb!!
Yields 2 Main Servings
- 1 cup lump crab meat (I used back fin crab meat due to cost)
- 1 celery stalk, finely diced
- 1/2 tablespoon dried parsley
- 2 teaspoons finely grated lemon zest
- 2 avocados
- 1 1/2 to 2 cups vegetable stock
- 2 tablespoons crème fraîche
- 1 tablespoon fresh lime juice
- 1 teaspoon kosher salt
– Mix crabmeat, celery, dried parsley, and lemon zest in a bowl. Cover and chill crab salad.
– Cube and pit avocados; scoop flesh into a large mixing bowl. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée with immersion blender until smooth. Season soup to taste with salt and pepper; chill.
– Divide soup amongst 2 bowls. Spoon crab salad into center of each bowl.
As quickly as summer arrived, it’s slowly slipping away!! Well, hold on to your zucchinis before they go out of season, we’re going to make some summer stir-fry!
This is my latest quick dinner favorite, especially after a long day at work and a swim at the pool. Including prep and cook time, this can be in your tummy in just about 30 minutes. Celebration!
Ingredients (4 servings)
– 2 organic chicken breasts
– 3/4 pound organic crimini mushrooms
– 2 medium – large organic zucchinis
– 1 stalk organic scallions
– 1/2 tsp ginger powder
– Dash of white pepper
– Dash of garlic powder
– 2 tbs soy sauce
– 1 tbs balsamic vinegar
– 1/2 tbs roasted / salted sesame seeds (Optional)
– Drizzle of sesame oil (Optional)
– Cube Chicken, Zucchini, Mushrooms into bite-size pieces. The smaller the pieces, the shorter the cook time.
– In a medium saucepan, add olive oil, sauté cubed chicken for 8-10 min on medium heat until cooked through. Set aside.
– In the same saucepan, (add oil if needed) add in zucchini and mushrooms, season with ginger powder, white pepper, garlic powder, stir to coat. Sauté for 8-10 min until wilted but not mushy.
– Once mushrooms / zucchinis cook down, add chicken, sesame, soy sauce, vinegar and combine well.
– Serve on a bed of rice, top with scallions and sesame oil
Another heat wave in NYC, we can probably sear a fish on a rock. In the mean time, let’s leave the stone ages behind and experiment with another great way of cooking fish, steaming! Quick, easy, and healthy, this cooking method retains the fresh taste of any protein and maximizes the juiciness – wowzers.
The best “steamer” I found is in fact this stove top smoker. It is well built and doubles as a smoker (bonus!), but most importantly, the length gives you the flexibility to steam a whole fish or chicken. Serve a filet-o-fish with a fresh salad on the side and some oven-baked taters, you’re all set with a complete summer meal!
Ingredients (Serves 2 – time to table <30 minutes):
– 2 Pieces of ½ Pound Fish Filet (Salmon, Cod, Branzino are all great choices)
– Salt and Pepper to Taste
– 2 Wedges of Lemon to Serve
– Fill the steamer baby up with water just below the rack; lightly grease the tray.
– Place steamer (lid off) on medium heat.
– In the mean time, salt and pepper the filet to taste. Place fish on tray in steamer once water begins to boil <— IMPORTANT!!!!
– Close lid and steam for about 10 – 12 minutes until flesh is opaque and cooked through (Quick Tip: Steam time per pound of fish is 10 – 12 minutes, so adjust accordingly).
– Serve each filet with a wedge of lemon, garnish with fresh dill as desired.