the journal
welcome to
March 21, 2021
Ok so you’re probably saying “salmon again?”. Yup. Sorry. You know my love affair with this fish.. this one smothered under roasted charred sun dried tomatoes, basil garlic pesto dripping over the sides, vinegary artichoke hearts, roasted ( slightly crunchy ) chickpeas, bursting fresh grape tomatoes, the pop of sizzled capers, soft roasted garlic cloves, […]
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I’m on a mission with one pan dinners. New ways and new flavors to put in a single pan, for single pan clean up. Half the time I don’t even know what I’m making.. but I’ll buy a protein, and there it starts. There is always a vegetable, and a can of beans, chick peas, […]
Oh I crave these little things.. Shishito peppers are gorgeous green pops of flavor and so easy. They’re a two bite easy app and I love them with a cold crisp white wine. Add them to a hot oiled cast iron pan, make sure they are spread out and have room to charr. Otherwise do […]
Hands down this is my favorite salad. It’s fresh and easy and tastes like summer. Heres what I did:
I cut up 7 peaches, added blueberries and blackberries to a bowl, drizzled a bit of agave (or honey) and tossed all fruit together. Then I added 2 mozzarella balls, pulled apart and shredded. Next, cube baguettes into large pieces and sautee in an oiled pan. Let them toast on all sides, set aside and add next batch to toast. You want crispy edged, soft pillows of bread! Add salt and pepper and garlic powder to toasted crutons and toss into fruit. I added shredded mint and a drizzle of balsamic glaze.
It is so so good, with no end to the fruit and yumminess you can add. Sometimes I use goat cheese instead of mozzarella, or with melon chunks and crispy prosciutto, thin red onion or plums and strawberries, fresh thyme…I could go on and on. You get it. It is my favorite go to. The most important thing is that you get the crutons right. What doesn’t taste good with that!!
Tonight was all about the coconut curry take out that I am missing. I had a can of coconut milk and a coveted piece of salmon I was saving in the freezer. It was a pretty good substitute for take out, but left me with more dishes than a take out container would have. Crispy […]
Garlicky Black Bean Salmon I seasoned generously with smoked paprika, cumin, lime, garlic powder, salt & pepper, then seared seasoned side down in a hot oiled cast iron pan, till a little firm and a good crust forms. Then flip over. In a separate bowl, 2 cans of black beans, several pinches of dried oregano, […]
Chimichurri is a favorite around here. I was missing a lot of the ingredients but was determined to dip carrots and pita and pork through a garlicky green heaven. SO, while I had a ton of broccoli, I used it! It was a great hack and I’d do it again.
Here is what I did with what I had:
In a bullet add 2 large crushed garlic cloves, generous pour of olive oil, salt and pepper, lemon squeeze, handful of parsley, handful of finely chopped florets, a dash of water, handful of salted pistachios, a small knob of crumbled Parmesan. Pulse blend. It’s a cross between pesto and chimi.
Roasted vegetables of any kind are among my favorite things. I like them a bit charred so all the natural sugars scream out. Heres how I do it:
Preheat oven to 400
Toss vegetables in a bowl with generous olive oil, smoked paprika, salt and pepper, garlic powder and onion powder. Toss till coated. Pour onto a sheet pan in a single layer, on parchment paper, giving everything room. Use 2 pans if necessary. Roast till brown and delicious!! Slather on the green stuff!!
I love warm, crispy fritters. Today, in an effort to use every little bit and not be wasteful, I made carrot, zucchini fritters with feta. Easy, crisp, warm, gushy and satisfying. Combine shredded vegetables in a bowl with a handful of flour, 2-4 eggs, depending on qty. You want the mixture to be wet but […]
I’m thinking about the world today, thinking about how and what everyone is doing. We are in, day one of self quarantine. What a word. Like so many, we’re waiting on the world to change. Unprecedented times call for digging deep and thinking in a new way. It’s time to circle the wagon, pull in […]
I love the tradition of a meal, the ritual of the gather and feast at a table at the end of the day… I love the time spent reconnecting. Our tables see so much, hear so much; its wood grain holds all our secrets and dreams. Many dinners at home start and finish with a single slab of wood as a serving board, eating first with the eyes. Mounding vegetables, herbs, hunks of bread, a chicken, salmon, whatever…with no real rhyme or reason. Somehow it feels like a more approachable way to eat and it is my favorite way to share a meal with family and friends.
Preheat oven to 425. Take a slab of fresh salmon, place on a parchment paper lined baking sheet. Drizzle with olive oil, smoked paprika, salt and pepper. Sprinkle capers, chopped black olives, quartered artichokes from a jar, chopped sun dried tomatoes, handful of whole garlic cloves, pesto, sliced lemon, fresh thyme sprigs. Pour about 1/2 to 3/4 cup of water in sheet pan, (not over the salmon). I always cut a whole lemon and put in the water. Place in mid oven. The water steams and keeps the salmon tender, the high heat cooks it quickly and a bit crispy. Timing depends on the size of your fish. Watch it for the opaque color change, the firming up of the salmon and the coloring of the crispy ends. Use the roasted lemon for a great garnish, a citrus squeeze when serving. The olives, capers, artichokes etc will release their oils, get crispy and add incredible flavor onto the salmon.
Photos by Olivia Reed Photo
