Posts in Organic
shrimp summer rolls

Our last Blue Apron recipe for the week was for Shrimp Summer Rolls. This was the one recipe that David was not too excited about. As a result, it has us questioning whether or not joining Blue Apron is right for us. While you can indicate generally what you want to eat via categories such as poultry, beef, and vegetarian, you don't really get to specify what you want to eat in detail. So if you have selected to receive seafood, you are open to receiving then any type of seafood dish. Some you might really like and others you might be lukewarm about it. Even though David was not a fan of the summer rolls as an idea, once it was cooked up it was quite good. When we go to the Cheesecake Factory, I always like to have the summer roll for an appetizer so now being able to make these myself will satisfy my craving for this light and refreshing dish. photo-36

Ingredients:

1 Bunch Cilantro

1 Bunch Mint

1 Carrot

1 Head Red Leaf Lettuce

1 Kirby Cucumber

10 Ounces Peeled, Deveined Shrimp

2 Ounces Cellophane Noodles

1/4 Cup Peanut Butter

1 Tablespoon Mirin

1 Tablespoon Soy Sauce

1 Tablespoon Sriracha

10 Rice Paper Wrappers

 

Bring a small pot of water to boil. Turn the heat off and add the cellophane noodles. Allow the noodles to sit in the hot water to cook for 2-3 minutes. Drain, run under cold water for 30 seconds and set aside. In a pan, heat a tablespoon of olive oil, add the shrimp, season with salt and pepper, and saute until shrimp are cooked through approximately 4 minutes. Take the shrimp off the heat and place them on a plate in the refrigerator to cool down. Now it is time to assemble the roll. Cut the cucumber and carrot into thin strips, pull the mint and cilantro leaves from the stem, and wash the lettuce. In a swallow bowl of warm water dip the rice wrapper for 20-30 seconds. Lay the softened rice wrapper on a clean surface, place lettuce, carrot and cucumber strips, 3-4 shrimp, 1-2 mint leaves, 1-2 cilantro leaves, and cellophane noodles. Roll the wrapper like a burrito and place on a plate. Repeat the assembly line until you have used all of the ingredients.

Sauce: In a small bowl add the peanut butter, mirin, soy sauce, and sirarcha (to taste)

 

mezzaluna spinach soup

Not only is the school year coming to a close which is a whirlwind time but for the past two weeks, David and I have been fighting off a nasty cold. Our evenings have been consumed with sneezing, coughing, and trying to go to bed early. Yet, with the piles of grading calling to me from my work bag, I have tried to balance my need/desire for rest with the never-ending task of providing students with feedback on their assignments.  This has left dinners in a black hole. Last week, we simply pillaged our pantry. Which allowed us to eat through stocked items and goods that should have been eaten earlier but which also meant that we ate too many cheeseburgers and random meals for people trying to reinforce their immune systems. Finally on Sunday, there was (a) time and (b) ability to go grocery shopping. The only dilemma that remained was our low energy. We decided that since there was still a chill in the evening air that soup was probably our best bet. It would warm us up, include healthier ingredients than our depleted pantry, and would be quick and easy to pull together. This giant bowl of soup has sustained us thus far and hopefully after this week, we will both be in a place to rejoin the living. 1 box mezzaluna tortellini pasta

1 can 28oz diced tomatoes

6-8 cups vegetable stock

1 can white beans

1 bag of baby spinach

1 onion diced

3 garlic gloves diced

salt, pepper, red pepper flakes

Parmesan cheese

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In a large pot, saute the onions and garlic in olive oil until fragrant and translucent. About 3-5 minutes.

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Add the broth, spices to taste, diced tomatoes and bring to a boil.  Add the pasta and beans and simmer with a partially open lid until pasta is cooked to al dente. Add in a stir spinach until wilted.

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Serve with Parmesan cheese and enjoy!

vegetable barley soup

Last night David and I were set to watch a marathon of Homeland.  Finally realizing that our local library could save us a great deal of time and money, we have started to borrow television series instead of splurging on them ourselves. We donned our pajamas and curled up on the couch together each with a big bowl of our vegetable barley soup.  Covered in blankets, we enjoyed both the warm meal and the good drama.  Of course, being pregnant meant that our "marathon" of Homeland episodes was actually just one for the night as the meal combined with my sleepiness were the perfect combination for an early bedtime! Screen Shot 2014-03-05 at 8.48.58 AM

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Ingredients:

5 garlic cloves diced

4 onions diced

6 carrots diced

4 parsnips diced

6 celery sticks diced

1 cup of barley

1 bunch of kale, washed and torn roughly

2 cans of 28 oz diced tomatoes

6-8 cups of water

red pepper flakes, black pepper, salt

Cook the barley according to package. In a large dutch oven or deep soup pot, heat olive oil  and add the garlic. Toss together until garlic is fragrant. Add all of the vegetables (carrots, onions, parsnips, and celery) and mix together.  Add spices. I went heavy on the red pepper flakes and pepper to ensure ultimate flavor. Cover the vegetables and left cook for about 12-15 minutes. Stir occasionally.  Once the vegetables are translucent and cooked through, add the diced tomatoes and water. Bring to boil, and then simmer together for 15-20 minutes. Add in the kale and the cooked barley.  Enjoy!!

roasted chicken and root vegetables

The picture associated with this meal does not do it justice. I should have taken the shot before David carved the chicken, but the smells of the delicious meal had permeated the house for 90 minutes and we were ravenous to begin dinner. The chicken's photo shoot was rushed but boy oh boy did we savor this meal. We actually even broke out into a little "fight" over the potatoes and whose plate was perhaps being too potato gluttonous! So even though this picture is a bit underwhelming, we had to post about the meal in order to add it to our growing list of delicious dinner options. Screen Shot 2014-03-03 at 1.02.18 PM

Ingredients:

1  4lb chicken

salt, pepper

1 stick of butter

chicken stock

1-1.5lb of fingerling potatoes, cut in half lengthwise

4 carrots, cut into 1-2inch sections

2-3 yellow onions, cut into quarters

1 lemon

1 head of garlic

In a roasting pan create a "bed" of carrots, potatoes, and onions. Pour 1 cup of chicken stock over the bead of veggies. Rinse the chicken and stuff the chicken with the lemon cut in half and the head of garlic cut in half . Seal cavity with a toothpick. Bring the stick of butter to room temperature and smear all over the chicken, even between the skin and breast meat if possible. Generously sprinkle pepper and salt all over the chicken. Bake the chicken for 30 minutes at 425, then flip the chicken over (add more chicken broth if needed to avoid burning vegetables and baste chicken), bake the chicken for another 30 minutes, then flip the chicken over (add more chicken broth if needed to avoid burning vegetables and baste chicken), bake the chicken for a final 30 minutes. Take out of the oven and wrap tightly in aluminum foil for 20 minutes to let the juices set. Carve and serve with the roasted veggies!!

fresh bruschetta

Screen Shot 2014-02-07 at 7.13.53 AM On snow days, I am all about comfort food. Give me macaroni and cheese, meatloaf, or a hot minestrone soup. My belly demands the warm comfort of rich, savory foods. This last storm though was a little different. While David shoveled us out of almost twelve inches of snow, I diced up some tomatoes tossed them with some oil and vinegar and toasted a baguette.  Dinner was light, cool, crisp, and clean and the bruschetta was just delicious (even if it wasn't my usual macaroni and cheese)! I  burnt my finger a little while toasting the bread because I was over-zealous is my desire to eat this up immediately, so be careful when you flip the toasts.

Ingredients:

2 cartons of red cherry tomatoes

2 cartons of yellow cherry tomatoes

balsamic vinegar

olive oil

garlic

basil

salt

pepper

red pepper flakes

baguette

In a frying pan, toast 5-6 cloves of garlic in olive oil until they are golden brown. Transfer the garlic and oil to a medium size bowl.  Slice the tomatoes in half length-wise and add them to the bowl. Bunch basil together on a cutting board and slice into thin strips, add these as well to the bowl. Sprinkle some salt and pepper and red pepper flakes into the mix. Toss in about 1-2 tablespoons of balsamic vinegar. Mix everything together and taste.  Add whatever you feel you want more of.  Set aside to let the bruschetta juices mix together and become amazing. Then slice the baguette. In the same frying pan that you browned the garlic, add a tablespoon of butter and place the slices of baguette into the frying pan to toast. Flip the toasts after 1-2 minutes to brown both sides (add more butter if necessary so as not to burn the toast). Transfer to a serving plate. Enjoy!!

simple salmon

You can not make a more simple yet delicious salmon. It is one of our favorite meals because the prep time in practically non-existent and on a busy night it still warms the belly. 8oz wild salmon

olive oil

juice of half a lemon

salt

pepper

garlic powder

Screen Shot 2014-01-25 at 4.29.51 PMRest the salmon on a medium-large piece of foil. Sprinkle with salt, pepper, and garlic power. Drizzle olive oil and lemon juice. Fold up sides of salmon making a little foil packet. Place on a baking dish and bake for 35-40 minutes at 375.

Screen Shot 2014-01-25 at 4.30.03 PMWe always serve our salmon with the kale salad we are obsessed with. It just comes together as a healthy and satisfying meal!

vegetable chili with quinoa

Screen Shot 2014-01-13 at 2.34.40 PM On New Year's Eve, David's co-worker invited us to her home for an afternoon shindig. It was really nice to spend time with his work friends who are collectively hilarious and welcoming. While chatting around the kitchen island, we snacked and shared various stories.  A few soups were also served to keep everyone warm on an otherwise quite cold afternoon. David enjoyed his vegetable chili so much that he asked for the recipe and we immediately replicated it for ourselves. Thank you so much for sharing it with us!! Not one for leftovers, David has been enjoying this meal over the course of a few days.

2 28oz cans of diced tomatoes

2 14oz cans of black beans, rinsed

1 cup of quinoa

1 onion diced

1 red pepper diced

4 carrots diced

4 garlic cloves diced

2 tablespoons cumin

4 cups vegetable stock

1 tablespoon red pepper flakes

Salt and pepper

Olive oil

In a large pot heat olive oil and saute the onions and garlic for about 5-7 minutes over medium heat. When the onions and garlic are translucent and fragrant, add the cumin and mix in for another minute. Pour in the vegetable stock, tomatoes, red pepper flakes, salt, pepper, and beans. Bring to a boil. Once boiling, add the quinoa, reduce heat to a simmer and partially cover the pot for about 10-12 minutes. Uncover the lid and stir all of the ingredients. Add the red pepper and carrots and cook on medium low heat for another 4-5 minutes. Serve and enjoy!!

elr's spicy thai sprimp skillet

We were all set to make meatloaf last night. I had been dreaming about that hefty loaf of meat for a week. David was on board and all that was needed were the ingredients. Then browsing through the list of blogs that I follow I saw eat, live, run's latest culinary post. The image of her Spicy Thai Shrimp Skillet changed everything. Asian food is my go to food. I could eat Thai food every single night. There is never a week or day in which I am not craving it.  So to see a homemade Thai dish that David would most likely also enjoy really had me intrigued. Rushing off to Whole Foods, I ditched the meatloaf for another time and loaded up on the new ingredients. The recipe was incredibly easy to make. Her blog stated that it took 30 minutes and she was right. The only piece of the meal we had to "wait" on was the rice. Everything else cooking up within minutes.  It was really delicious and yet again we are looking forward to the leftovers! Screen Shot 2013-11-21 at 7.37.26 AM

spicy coconut chicken

Almost a year ago, during my visit with Bryan & Jessie and the littles, I had the pleasure of eating a delicious one pot spicy coconut curry whipped up in their kitchen. Since then I have dreamt about those flavors and the smoothness of the rice.  It was a delicate risotto, yet the spices exploded on the palette. Jessie shared that the recipe had originally been Martha Stewart's, but that she had added and subtracted from Martha's creation. Similarly, I used Martha's recipe as a base but kicked it up a notch with some extra heat.  It was delicious and I am excited for the leftovers tomorrow! Screen Shot 2013-08-29 at 7.53.16 PM

Start with 2 red peppers and if you want some extra kick add 2-4 cherry peppers. Wash, remove ribs and seeds, and cut into 1 inch strips

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Wash and cut the ends off of 3/4lbs of string beans and set aside with the peppers.

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Cut 2 pounds of boneless, skinless chicken thighs into cubes, season with salt and pepper and cook in a Dutch Oven that has been sprinkled with olive oil. Brown all sides about 6 minutes. Transfer the chicken to a plate and set aside.

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Now it is time to create the broth. Add one can of light coconut milk, 3 tablespoons of Thai Red Curry Paste with Garlic, 1.5 cups of chicken broth, and 1/2 cup Thai simmer sauce (I purchased mine at Trader Joe's). Bring the broth to boil.

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Once a rolling boil is started, add 1 cup of jasmine rice and chicken. Lower heat on stove and cover for 15 minutes. After the 15 minutes, toss in the peppers and green beans in and cover for another 10 minutes.

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Mix it all and test to make sure that rice is cooked through and enjoy!

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proscuitto and heirloom tomato pizza

Mmmm I love pizza. I could eat it every single day although my waistline would not appreciate my indulgence. After a restful day at the beach with Laura though I decided to treat myself to a semi-homemade pizza.  David didn't seem to complain as he noshed it down one scrumptious bite after the other. Screen Shot 2013-08-19 at 6.41.34 PM

This is a multi-grain pizza dough that I purchased from Whole Foods (a little bit of cheat..shhh) But I have also made this dough which is delicious and as the title suggests easy: dough

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Roll the dough out using a rolling pin and a touch of flour and place the dough on a baking dish

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Now the fun part. Spread a layer of your favorite tomato sauce around the dough leaving about inch to 1/2 inch un-sauced around the crust. Here I added some slices of heirloom tomatoes. Screen Shot 2013-08-19 at 6.43.15 PM

Then top the pizza with fresh basil Screen Shot 2013-08-19 at 6.43.33 PM

Toss some chopped chives around the top to add a little spice. Screen Shot 2013-08-19 at 6.43.57 PM

Layer slices of italian proscuittoScreen Shot 2013-08-19 at 6.44.13 PM

Top with shredded mozzarella cheese and bake at 450 for 15mins or until the crust is brown and the cheese is bubbly.Screen Shot 2013-08-19 at 6.44.38 PM

Enjoy.  I know I did!

zucchini pizza boat

We have been noshing on left-overs this week.  Last night we were in a predicament. We still had some left overs but there were not quite enough to pull together to call a "full meal."  To supplement dinner with something cheap and cheerful, I made some quick and easy zucchini pizzas.

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Preheat the oven to 350. Then cut the ends off of a clean zucchini. Cut the zucchini in half, and then slice the zucchini in half length wise.

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Your zucchini halves should look something like above once you scoop out a little of their middle section with a spoon.  This lets you use more sauce and cheese later.

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Brush the zucchini with olive oil and sprinkle with spices. I used oregano, garlic powder, salt, and pepper.

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Transfer to a baking sheet and top with your favorite tomato sauce.

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Add some fresh mozzarella cheese on top. Bake for 25-30 minutes or when cheese look nice and melted and zucchini is soft.

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And enjoy a little "pizza."

weeknight chili

David and I had big plans on Tuesday night to play tennis and jog after he got home from work. We both are trying hard to stay active and enjoy the beautiful weather that is enveloping Boston right now.  Cool, crisp, and Fall like temperatures are intoxicating after the heat wave of a few weeks before. Yet, after a full day of lesson planning, prepping for school, and working with my co-worker on new teacher training sessions, the thought of making a home cooked meal and staying committed to my promise of tennis did not seem compatible. I contemplated ordering in but acknowledged that by ordering in some greasy (though delicious) pad thai, I would be canceling out the good work of the tennis. What a dilemma. Solution: Fast and easy chili night! Ingredients:

1 pound ground turkey breast

1 pound ground beef

1 green pepper diced

1 yellow onion diced

1 carrot diced

2 celery stalks diced

salt

pepper

taco seasoning

1 can of black beans (15 oz)

1 can of diced tomatoes (15 oz)

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In are large skillet add 1 tablespoons of olive oil and saute the vegetables over medium heat until fragrant and translucent. Approximately 5-7 minutes.

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Add the meat and teaspoons of black pepper.  Cook meat thoroughly.

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Dissolve taco seasoning packet in 1/2 cup of water, pour over meat and vegetables. Add a 1/4 teaspoon of salt. Simmer for 2-3 minutes.

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Add the diced tomatoes and beans. Mix together well. Simmer for another 2-3 minutes.

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Serve and enjoy a super fast and delicious chili. I also recommend topping with shredded cheddar cheese.

kale salad with homemade dressing

IMG_3825 I am obsessed with this kale salad. This week alone David and I have devoured tons of kale.  This salad is so good that as we wait for the main dish to prepare we snack on the bowl of salad, stealing a leaf here and there until dinnertime.  At the kitchen table, we pile the dark, leafy greens onto our plates and savor the flavors. Yes, we need to curb our excess binging on this salad but overall it is full of yummy green nutrients and a raw diet delight. And, I am happy this is our new snack instead of those pesky potato chips that seem to find their way into our cupboard. As I plop one leaf into my mouth at a time, I imagine preparing this treat for friends and families and contemplate when I could host my next dinner party to showcase this dish...

1 bunch of Kale

1/3 cup Olive Oil

Juice from 1 Lemon

4 garlic cloves diced

1/2 teaspoon red pepper flakes

1/2 teaspoon black pepper

1/2 teaspoon salt

1/3 cup of toasts bread crumbs (I use panko)

parmaggiano romano cheese

To Make:  Toss the oil, lemon juice, and spices in to a large bowl.  Tear the kale leaves off the stem, discard the stem, wash and toss into the bowl of dressing. Toss the salad together so that everything is evenly covered.  Let kale and dressing sit at room room temperature for 10-30 minutes. In a small frying pan, add the garlic cloves, and 1/2 tablespoon of olive oil over low heat and saute until lightly browned and then add the bread crumbs and stir in until toasted. Once bread crumbs are a little brown (toasted) looking, toss into salad and mix together. Finally shake your desired amount of cheese onto salad and serve. Voila! AMAZING.

kale salad with homemade dressing

IMG_3825 I am obsessed with this kale salad. This week alone David and I have devoured tons of kale.  This salad is so good that as we wait for the main dish to prepare we snack on the bowl of salad, stealing a leaf here and there until dinnertime.  At the kitchen table, we pile the dark, leafy greens onto our plates and savor the flavors. Yes, we need to curb our excess binging on this salad but overall it is full of yummy green nutrients and a raw diet delight. And, I am happy this is our new snack instead of those pesky potato chips that seem to find their way into our cupboard. As I plop one leaf into my mouth at a time, I imagine preparing this treat for friends and families and contemplate when I could host my next dinner party to showcase this dish...

1 bunch of Kale

1/3 cup Olive Oil

Juice from 1 Lemon

4 garlic cloves diced

1/2 teaspoon red pepper flakes

1/2 teaspoon black pepper

1/2 teaspoon salt

1/3 cup of toasts bread crumbs (I use panko)

parmaggiano romano cheese

To Make:  Toss the oil, lemon juice, and spices in to a large bowl.  Tear the kale leaves off the stem, discard the stem, wash and toss into the bowl of dressing. Toss the salad together so that everything is evenly covered.  Let kale and dressing sit at room room temperature for 10-30 minutes. In a small frying pan, add the garlic cloves, and 1/2 tablespoon of olive oil over low heat and saute until lightly browned and then add the bread crumbs and stir in until toasted. Once bread crumbs are a little brown (toasted) looking, toss into salad and mix together. Finally shake your desired amount of cheese onto salad and serve. Voila! AMAZING.

kale salad with homemade dressing

IMG_3825 I am obsessed with this kale salad. This week alone David and I have devoured tons of kale.  This salad is so good that as we wait for the main dish to prepare we snack on the bowl of salad, stealing a leaf here and there until dinnertime.  At the kitchen table, we pile the dark, leafy greens onto our plates and savor the flavors. Yes, we need to curb our excess binging on this salad but overall it is full of yummy green nutrients and a raw diet delight. And, I am happy this is our new snack instead of those pesky potato chips that seem to find their way into our cupboard. As I plop one leaf into my mouth at a time, I imagine preparing this treat for friends and families and contemplate when I could host my next dinner party to showcase this dish...

1 bunch of Kale

1/3 cup Olive Oil

Juice from 1 Lemon

4 garlic cloves diced

1/2 teaspoon red pepper flakes

1/2 teaspoon black pepper

1/2 teaspoon salt

1/3 cup of toasts bread crumbs (I use panko)

parmaggiano romano cheese

To Make:  Toss the oil, lemon juice, and spices in to a large bowl.  Tear the kale leaves off the stem, discard the stem, wash and toss into the bowl of dressing. Toss the salad together so that everything is evenly covered.  Let kale and dressing sit at room room temperature for 10-30 minutes. In a small frying pan, add the garlic cloves, and 1/2 tablespoon of olive oil over low heat and saute until lightly browned and then add the bread crumbs and stir in until toasted. Once bread crumbs are a little brown (toasted) looking, toss into salad and mix together. Finally shake your desired amount of cheese onto salad and serve. Voila! AMAZING.

first cookout of the season

I took the day off in order to rest and rejuvenate after an emotional end of the work week on Friday. Migraines and insomnia all weekend, cemented my decision about staying home and getting rest on Monday. I think once my body knew that I was not going into work, it finally relaxed and gave me a full night's sleep. Waking up to a homemade latte, David (he was home to wait for a home appraiser) and I did work together on the couch during the morning in our pjs and I tidied the house a bit in between grading my sky-high pile of essays. After lunch, we took the pups for a little walk around the block and could not believe how Spring hit the Boston area practically overnight. Tulips were in bloom, neighbors were cutting their grass, and the temperature was amazing. Instantly it became apparent that dinner tonight had to be a cookout!!  We needed to capitalize on this "stolen" day together and the weather.  We cleaned off the grill, got a new propane tank, and fired up the Weber for some chargrilled deliciousness!  Ah....it feels like summer is around the corner.  I cannot wait for a full season of grilled meats, veggies, and fish curtesy of Chef David.

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Cheeseburger "recipe"

Take four 1/2 patties of grass fed ground beef and season both sides generously with black pepper, garlic powder, onion powder, and a pinch of salt. Heat the grill. Once the grill is hot, throw the burgers down on the fire.  We also cooked a blueberry chicken sausage and a chorizo sausage.  Close the grill and let cook 5 minutes.  Open the grill (carefully as it will be smoky) and flip the burgers and sausages.  Cook on this side for another 5 minutes with the lid closed. Lift the lid, and add cheese to the burgers.  Once the cheese melts carefully remove from flame and plate. Sausages are ready once they are firm to the touch of your spatula.

first cookout of the season

I took the day off in order to rest and rejuvenate after an emotional end of the work week on Friday. Migraines and insomnia all weekend, cemented my decision about staying home and getting rest on Monday. I think once my body knew that I was not going into work, it finally relaxed and gave me a full night's sleep. Waking up to a homemade latte, David (he was home to wait for a home appraiser) and I did work together on the couch during the morning in our pjs and I tidied the house a bit in between grading my sky-high pile of essays. After lunch, we took the pups for a little walk around the block and could not believe how Spring hit the Boston area practically overnight. Tulips were in bloom, neighbors were cutting their grass, and the temperature was amazing. Instantly it became apparent that dinner tonight had to be a cookout!!  We needed to capitalize on this "stolen" day together and the weather.  We cleaned off the grill, got a new propane tank, and fired up the Weber for some chargrilled deliciousness!  Ah....it feels like summer is around the corner.  I cannot wait for a full season of grilled meats, veggies, and fish curtesy of Chef David.

IMG_3772 IMG_3773 IMG_3774 IMG_3775

Cheeseburger "recipe"

Take four 1/2 patties of grass fed ground beef and season both sides generously with black pepper, garlic powder, onion powder, and a pinch of salt. Heat the grill. Once the grill is hot, throw the burgers down on the fire.  We also cooked a blueberry chicken sausage and a chorizo sausage.  Close the grill and let cook 5 minutes.  Open the grill (carefully as it will be smoky) and flip the burgers and sausages.  Cook on this side for another 5 minutes with the lid closed. Lift the lid, and add cheese to the burgers.  Once the cheese melts carefully remove from flame and plate. Sausages are ready once they are firm to the touch of your spatula.

first cookout of the season

I took the day off in order to rest and rejuvenate after an emotional end of the work week on Friday. Migraines and insomnia all weekend, cemented my decision about staying home and getting rest on Monday. I think once my body knew that I was not going into work, it finally relaxed and gave me a full night's sleep. Waking up to a homemade latte, David (he was home to wait for a home appraiser) and I did work together on the couch during the morning in our pjs and I tidied the house a bit in between grading my sky-high pile of essays. After lunch, we took the pups for a little walk around the block and could not believe how Spring hit the Boston area practically overnight. Tulips were in bloom, neighbors were cutting their grass, and the temperature was amazing. Instantly it became apparent that dinner tonight had to be a cookout!!  We needed to capitalize on this "stolen" day together and the weather.  We cleaned off the grill, got a new propane tank, and fired up the Weber for some chargrilled deliciousness!  Ah....it feels like summer is around the corner.  I cannot wait for a full season of grilled meats, veggies, and fish curtesy of Chef David.

IMG_3772 IMG_3773 IMG_3774 IMG_3775

Cheeseburger "recipe"

Take four 1/2 patties of grass fed ground beef and season both sides generously with black pepper, garlic powder, onion powder, and a pinch of salt. Heat the grill. Once the grill is hot, throw the burgers down on the fire.  We also cooked a blueberry chicken sausage and a chorizo sausage.  Close the grill and let cook 5 minutes.  Open the grill (carefully as it will be smoky) and flip the burgers and sausages.  Cook on this side for another 5 minutes with the lid closed. Lift the lid, and add cheese to the burgers.  Once the cheese melts carefully remove from flame and plate. Sausages are ready once they are firm to the touch of your spatula.

mango cucumber salad

David has been outside this morning picking out the field of dandelions that plague our yard and pruning back the holly and juniper bushes.  Spring cleaning is up and running after a quick trip to Lowe's to buy some pruning sheers, gardening bags, and gloves. While David enjoyed his zen-like garden work, I threw together a salad that reminds me so much of the Spring/Summer weather we are heading into. Screen Shot 2013-04-20 at 1.50.02 PM

First you start by cleaning and de-stemming some watercress

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Peel, slice, and dice a mango

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Cube up some avocado and also cube up half of a cucumber and toss together in a large bowl

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Once all of your dicing and chopping is complete, it is time to mix up the dressing. Use 3 teaspoons of fish sauce, zest of 1 lime, juice of 1 lime,  1 teaspoon of brown sugar, 1 tablespoon of olive oil and 1 teaspoon of rice vinegar.  Combine in a bowl.

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Then drizzle dressing into salad right before serving, toss together, and enjoy a tropical treat.

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mango cucumber salad

David has been outside this morning picking out the field of dandelions that plague our yard and pruning back the holly and juniper bushes.  Spring cleaning is up and running after a quick trip to Lowe's to buy some pruning sheers, gardening bags, and gloves. While David enjoyed his zen-like garden work, I threw together a salad that reminds me so much of the Spring/Summer weather we are heading into. Screen Shot 2013-04-20 at 1.50.02 PM

First you start by cleaning and de-stemming some watercress

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Peel, slice, and dice a mango

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Cube up some avocado and also cube up half of a cucumber and toss together in a large bowl

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Once all of your dicing and chopping is complete, it is time to mix up the dressing. Use 3 teaspoons of fish sauce, zest of 1 lime, juice of 1 lime,  1 teaspoon of brown sugar, 1 tablespoon of olive oil and 1 teaspoon of rice vinegar.  Combine in a bowl.

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Then drizzle dressing into salad right before serving, toss together, and enjoy a tropical treat.

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