Love this! This is my 2nd time making. I use Rustichella d`Abruzzo brand of fregula. MY changes are to steam the clams in a mix of wine and water, 8 cloves garlic + 1 whole onion, add a zucchini and cook the tomatoes and zucchini with the onion/garlic, 2 cups fregula, 36 clams, 2 bottles clam juice (if needed, I did the 1st time, did not the 2nd,). Also added some basil since I have it growing. Try it!
- The Dish: Susan Feniger’s Black Pepper Clams (cbsnews.com)
- PotL◑◑k Clams – A Must Try! (potlook.wordpress.com)
Just prepping some fava beans today. Since I started prepping, might as well make the whole thing. So I bought a pound of fava beans because they are in their brief season and decided, why not. The thing is that they are some work to get ready. Since I have nothing better to do here`s a prep of favas and the subequent pesto or spread I made with them. I added some arugula and this would be good on pasta, or stir in a spoonful to your side of rice, or just use as a spread on some crostini. As an added bonus, my extra effort made my Fitbit tell me `YOU ROCK` as I started to actually make the pesto. Make this and you can too ROCK.
I suppose this could be 3 separate posts, but I am too lazy for that, and made it all together, so 1 post it is. Besides, these all go together well.
Ramps are in their brief season, so I grabbed some and decided to roast them. I still have another half bunch that I will possibly make a pesto with.
This is all an impossibly simple dinner to make and it could be grilled if you have the weather for it. I`m roasting mine. Salmon, just foil-wrapped and roasted. Asparagus, just peel the ends and roast it. The rice, just add some lime, wasabi, and edamame. That`s it.
Ramps are so the best thing ever so get some and try this.
Plating fail – I broke the salmon transferring to the plate. Doh!
I’ve been neglectful. Very neglectful. But I have been cooking, I have also been battling bronchitis and all week have been doing double duty cleaning out the freezer and killing off the leftovers by eating all the soups I have mad over the winter that I froze for later.
I did have a massive cookfest over the weekend. The husband and I are team captains for NAMIWalks NYC which benefits individuals and families living with mental illness. We were recipients of a $100 stipend from Fresh Direct to host a dinner party and if you read this, you know I pretty much only shop the lazy way – online with everything delivered. With the exception of Market Hall Foods for my specialty items – imported flours and salts and spices and olive oils, Fresh Direct is my go to for food. I was pretty jazzed to be chosen to host. I decided, to use it to host a party for the walk team, though we were sadly missing a team member who was away and could not attend.
We had a fancy Pizza Party. I was a little worried at with having a Pizza Party since you can only do 1 at a time, but it worked great! I bought the major major pizza cutter which has totes changed my life and I would highly recommend! It made cutting the pizzas small for cocktail eating perfect.
Please consider making a tax deductible donation online towards my walk effort. Any amount is appreciated and all donations will go towards funding NAMI’s free education and support programs. http://www.nami.org/namiwalks12/NYC/sarah
This final pic is a total fail, but I had a head of bok choy on hand and needed to make room in the freezer so took advantage of using some frozen mixed veg and edamame and mixed it with some soba. I really have issues with cooking my soba noodle so that they don`t clump. You could just do the bok choy and skip the rest of the veg and soba and it would be good with fish I think.
This is super fast and simple and healthy and that`s about all I have to say other than we finally cleaned up last years balcony plants to make way for replanting this year`s balcony garden. It was also pretty dirty out there and now it`s fresh and clean.
I’m doing this whole post via iphone so am keeping it short
This is a pretty easy and healthy thing to make. I suppose you could bake the salmon cakes, but I’m out of non stick foil so I did in the pan. While the is easy and fast, to get a nice golden crust on the salmon, you want to give yourself a good half hour to cook them. With the wasabi-avocado mayo, they are like salmon sushi burgers, but cooked.
I skip a bread binder to keep it gluten free and cal count lower, if you skip putting it on bread product, it is totes gluten free. I used the bread product because I like it.
I saw these asparagus -egg sandwiches on thekitchn.com a few weeks back and they seemed like a good idea,
I`m too lazy to find the link, but this is my version. I thought of adding roasted mushrooms to the mix, but had just put the asparagus in the oven, so I skipped it. I`ll try it next time.
This is pretty fast and simple and would be a good use of leftover asparagus, but I usually don`t have leftover asparagus – it gets eaten as it is cooked. Peel the lower stalks on the asparagus, it makes a difference and who wants a stringy sandwich, then again, I don`t understand why people would ever want stringy asparagus, gross. I had some basil-spinach pesto in the fridge that I made the other day, it`s a good addition.