Seared salmon is delicious and really quick and easy to prepare. Searing gives it a lovely crust and deepens the flavor. Pair it with some zingy balsamic sautéed kale and healthy scoop of fresh guacamole and you’ve got a healthy and satisfying meal. Continue reading
At the very least this dish proves that you can put just about anything you have on hand in Pasta Salad and wind up with a winner…even if it does sound vaguely like something MacGyver would make out of old snowblower parts.
Anyhoo, in this particular case we’d had quite a few odds ‘n ends lying around that we really wanted to eat – Sweet Chicken Apple Sausage, Farfalle, Radishes, etc. – but, though they sounded great individually, they didn’t really seem like they went together all that well until we struck upon the whole Pasta Salad idea. Continue reading
As with most of the food ideas we have, this soup started out as something completely different. Originally, it was a recipe from Emeril for Garlic-roasted Asparagus that we were asked to make for Easter. That recipe was deceptively simple: toss the Asparagus with some crushed/minced Garlic, Olive Oil, and Salt & Pepper and roast it until golden brown – about 10 minutes or so. It was very similar in execution to our Rosemary Roasted Asparagus only Emeril finished it with a squeeze of fresh Lemon Juice.
We loved the freshness that the Lemon added to the Asparagus, and since we’d been wanting to make some Asparagus soup for quite a while we decided to borrow heavily from the Easter recipe ala Emeril.
We had our friend Cassie from Eugene and our friends Lyndie, John, and Sophia (happy 1st birthday, Sophia!) from Portland over for dinner a couple of weeks ago and tasked Lyndie with a very general ‘bring something green’ request, which we can do with Lyndie because she’s a fabulous cook and has superior taste. 
Not one to dissapoint, she arrived with about 3 pounds of fresh Green Beans. We brainstormed some ideas on how to prepare them and zeroed in on a quick sauté with some crispy little bits of pancetta. After a quick trip to the Roth’s by our house we were all set with about 4 ounces of lovely, round Pancetta slices.
We had some leftover Roasted Hazlenuts from a meal a week or so earlier which we kind of threw in as an afterthought, but which added a nice, warm, earthy flavor that was great with the Beans. And they added a little extra crunch. You could omit them if you wanted to and it wouldn’t be too detrimental to the dish. Continue reading
As a rule, we don’t eat a lot of bread. We like sammiches an such well enough but we’ve sort of mostly just fallen out of the habit. The most glaringly obvious exception to this are these dangerously delicious little Garlic Crostini.
These are crunchy, mildly salty and garlicky perfection. They rock as an appetizer with Aioli, Hummus, or whatever and we love them in pretty much every soup we make. They also make a fun twist on croutons and go great with Caesar Salad. And, to top it all off, they’re the perfect base for Bruschetta. Continue reading
We can’t really remember exactly where this recipe came from (which means we can’t remember who we stole it from) but it’s our default non-salad vegetable for the most part. We love Rosemary anyway (which is good, because if you plant one you’ll have Rosemary for the rest of your life) and Asparagus is such a great vehicle for it that we tend to eat it all the time. It’s a great side for our fancy Beef Tenderloin, it’s super with brunch, and it also makes a fun finger food. Roasting Asparagus beats the pants off of steaming it any day. It intensifies the flavors and prevents sliminess. Continue reading
We’ve been on sort of a squash ‘bender’ recently since they’re in season. And, as the weather turns colder we tend to start craving the warmth of comfort foods. Squash is great no matter how you cook it: roasted, cubed and sauteed, in soup, as a rich mash instead of potatoes, the list goes on.
This is squash exactly like our folks used to make when we were kids. With the addition of Butter and Brown Sugar to complement the caramelized roasty bits it’s so good it could practically be dessert. Not only that, but the scent that fills our house while it’s roasting is heavenly… Continue reading
We love roasted potatoes, especially for breakfast. They’re flavorful, really easy to prepare, and you can pretty much put anything on them. In this version we used our favorite Balsamic Vinegar and some dried herbs from the cupboard (it was early in the morning and we were feeling lazy). Continue reading
So, we were supposed to bring a salad to dinner and Mom & Dad’s. The bummer was that we didn’t have any lettuce or greens of any kind. What we did have, though, was bunches of fresh beans from our trusty CSA. And we knew they were delicious because we’ve been getting them for a couple of weeks. We threw in some of the fresh Basil we’ve been getting and had the start of a rockin’ summer salad… Continue reading
This is the dish for all those ‘I-don’t-think-I-like-beets” people out there. Trust us, you like beets but you just don’t know it. We stole the basic idea for this dish from Morton’s Bistro and it’s the perfect accompaniment to the Roasted Tenderloin.