Salmon, avocado, and bacon… what’s not to love? This recipe is perfect for nights that you just need to whip something up quickly with little effort. Although I will warn you, it’s not exactly an easy meal to eat. It can get quite messy because it is open-faced!
Ingredients:
4 (1-ounce) slices diagonally cut ciabatta or rustic Italian bread
4 center-cut bacon slices
4 (4-ounce) sustainable salmon fillets, skinned (about 3/4 inch thick)
Hummus is really easy to prepare and the addition of the beets makes this one a show stopper. Whip up a batch of this to serve with a crudite platter at your next gathering!
Ingredients:
2 red beets
1/2 cup coarsely chopped walnuts
8 garlic cloves, halved
grated lemon rind of two lemons
fresh lemon juice from two lemons
1/4 walnut oil (or good olive oil)
1 1/2 teaspoons freshly ground black pepper
1 teaspoon kosher salt
2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
This recipe from Cooking Light is actually supposed to be a side dish. But I thought this Farro Berry and Walnut Salad would make a great summer lunch! I have been looking for something that can be made the night beforehand and transports easily so this salad seemed perfect. I added in some blueberries because my boyfriend is allergic to cherries and I wanted him to still be able to enjoy a fruit within the salad (he’s fine with cherries being in something, he just has to pick them out).
Ingredients:
5 cups water
1 1/2 cups uncooked farro
1/2 teaspoon salt, divided
3/4 pound sweet cherries, pitted and halved (about 2 cups)
A while back, I was given the opportunity to visit Davio’s Northern Italian Steakhouse. Naturally, I jumped at the chance. Davio’s has been a staple in the Philadelphia food scene for a while now. Located in Rittenhouse Square, Davio’s still seems to be a bit of a hidden gem due to it’s location on the second floor of a building, although it isn’t difficult to find (the entrance on 17th Street is clearly marked).
The restaurant is known just as much for it’s service and ambiance as it is it’s delicious food. The staff really know how to make your night feel special. The dining room’s large windows and tall ceilings add to the traditional and comfortable feel of the restaurant — it is located in the historic Provident Bank Building. The space is also equipped with a bar that I hear is quite a popular destination for happy hour.
My entire meal was absolutely delicious. Every dish seemed to be better than the last! I have included a run down of everything we ate (we basically needed to be rolled out of the building) and I also wanted to try my hand at one of the specials they were serving that night: A Grilled Octopus Salad over Arugula.
My version is heavily based on Davio’s with a few changes: Davio’s also included chorizo in their version (yum!) and used yellow peppers rather than red. This was my first time working with octopus so it was a little nerve wracking but turned out amazing!
One of the best parts of Steak is how simple it is to prepare. You really don’t have to do much to a steak to make a delicious meal. But sometimes you want something a little different. This recipe for Flank Steak with Tomato Bruschetta is still super simple but ups the flavor of the steak with smoked paprika and a creole seasoning. The original recipe uses a pre-made creole seasoning, but I just substituted in some spices I had on hand to make my own version.
This quick Bruschetta is really tasty on bread, but be sure to use any leftover to put on top of the steak as well!
Ingredients:
2 teaspoons canola oil
1/2 teaspoon smoked paprika
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
a pinch of salt and pepper
1 (1-pound) flank steak, trimmed
Cooking spray
2 cups cherry tomatoes
4 teaspoons olive oil, divided
2 tablespoons chopped fresh basil
1 small shallot, chopped
8 (1-ounce) slices whole-wheat French bread baguette
Just because the weather is warming up, doesn’t mean I’m willing to give up pasta. But pasta with a traditional meat sauce is a bit … heavy on hot days. This recipe from Cooking Light is a lighter take while still giving me my carb fix.
The recipe uses fennel two ways to make use of both parts of the plant. The bulb is sliced and sauteed, adding a delicate flavor to the dish. The fronds (the feathery leafy part) is used as a garnish to give another faint taste of anise to the meal. The stalks (the part that looks like celery – not used in this recipe) can be saved and used when making stock — what a useful plant!
I was feeling a little fancy this week so I decided to challenge myself with a protein I rarely use: duck! I’ve actually only worked with duck twice (Duck Breasts with Cider Farro Risotto and Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette), but I tend to order it at restaurants quite a bit. I am also on a berry kick at the moment (if you missed it, go check out the Blueberry Coffeecake I posted recently!) so I was really excited to try this Cooking Light recipe for Duck Breasts with Blackberry-Port Sauce. I served mine with some sauteed green beans but Cooking Light also suggests serving the duck over a bed of lettuce. Ingredients:
Now that the weather is finally warming up, it’s time to start incorporating more “summery” foods into my dinner. The June issue of Cooking Light included a recipe for Fish with Pineapple Salsa and Tomato Avocado Salad that sounded like the perfect warm-weather dinner.
I used turbot instead of tilapia, but you can substitute in whatever whitefish you’d prefer. I also added some paprika to the fish for a bit more flavor and color.
I have to admit, kale is really not my favorite green. It tends to, well, taste like a leaf. So I was intrigued when I came across this recipe for Crispy Coconut Kale on Food 52 by Ashley Couse of Bloom & Nourish. The recipe pairs the kale with oven-roasted salmon, spicy sweet potatoes and creamy coconut rice. I couldn’t wait to try these flavors together!
Note: This recipe for Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice is gluten free and is thisclose to being Paleo. To make it Paleo-friendly, just do not make the rice.
Ingredients:
1 cup jasmine rice, uncooked (omit to make paleo)
1 can (13.5 oz) coconut milk
1/3 cup water
1/2 teaspoon sea salt
1/3 cup coconut oil, melted
1 teaspoon toasted sesame oil
2 tablespoons coconut aminos
1 tablespoon Sriracha
3 sweet potatoes, peeled and cubed
1 teaspoon paprika
1 tablespoon coconut oil, melted
1 bunch lacinato kale, ribs removed and sliced into strips
Mussels are one of my favorite quick meal options — they take just 5 minutes to cook! This recipe for Smoky Portuguese-Style Mussels infuses the broth with turkey kielbasa and smoked paprika before steaming the mussels in the broth, resulting in a really flavorful dish. The broth is really spectacular, so be sure to serve this dish with a sliced baguette. (Note: the whole dish takes about 30 minutes to cook.)
Ingredients:
2 teaspoons canola oil
4 ounces chopped turkey kielbasa
1 1/4 cups chopped onion
8 garlic cloves, minced
1 tablespoon smoked paprika
1 pound red potatoes (I used assorted baby potatoes)
Passover begins tonight so I wanted to share a recipe I found from Martha Stewart for Haroset Braised Short Ribs that is Passover-friendly. The recipe can be made ahead of time and reheated but I just made it all in one day (this is definitely a recipe that involves some time to make– 5-ish hours. It might work well as a slow cooker dish. I will have to try that in the future!)
The short ribs are braised in Manischewitz wine and then served with a deconstructed Haroset, resulting in a really delicious dish!
Ingredients:
2 pounds boneless beef short ribs
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, divided
5 small carrots (about 1 pound), 1 roughly chopped, 4 halved lengthwise and reserved
1 celery stalk, roughly chopped
1 medium onion, roughly chopped
3/4 teaspoons ground cinnamon
4 cups Blackberry Manischewitz wine
3/4 cups red-wine vinegar
1/4 bunch fresh thyme
1/4 bunch fresh curly-leaf parsley, plus sprigs for garnish
It’s that time of year again, East Passyunk Avenue’s “Flavors of the Avenue” is almost here! From noon to 4 pm on Saturday, April 26, the best of East Passyunk’s restaurants will be offering samples of their signature dishes and drinks.
General admission for the Food Tent opens at 1pm and includes Skinny Girl wine and Samuel Adams beer. Outside of the tent enjoy a free street festival with live music by We Are Fauna and The Drive-Ins, vendors and the April Showers craft show at the Fountain hosted by Crafty Balboa.
Tickets are $30 for General Admission but are going fast, so be sure to pick up your tickets ASAP! VIP tickets are actually already sold out!
I attended a media night to sample some of the offerings and am so excited for the main event. I attended the actual event last year and it did not disappoint! I have a review of some of the samples I had during the media event but also wanted to share my version of a drink recipe that was served by Stateside called a Pom Collins cocktail – a spin on a Tom Collins with pomegranate juice. Unfortunately this delicious drink will not be served at Flavors of the Avenue … you’ll have to stop by Stateside after to enjoy it!
When making dinner on weeknights, I am always looking for a recipe that I can have made in 30 minutes or less. But that doesn’t mean I’m willing to compromise on flavor! This Food and Wine recipe braises the chicken in a shallot and more sauce and then is topped off with some lemon juice. Serve it with steamed asparagus for a delicious spring-themed dinner!
Ingredients:
3 tablespoons unsalted butter, divided (or olive oil to make paleo)
Stuffed mushrooms are one of my favorite appetizers, they always hit the spot! So when Jimmy Dean contacted me about their new Fully Cooked Sausage Crumbles, I knew I wanted to use the crumbles in stuffed mushrooms.
I adapted this recipe from one I found on the Jimmy Dean website. It comes together very quickly, in about 30 minutes. It’s simple enough to whip up when you need an appetizer in no time!
Ingredients:
12 oz medium sized mushrooms, stems removed
1 package Jimmy Dean® Sausage Crumbles, Original
1 garlic clove, minced
2 eggs
¾ cup dry Italian bread crumbs, divided
½ cup (2 ounces) grated Parmesan cheese, divided
¼ cup chopped fresh parsley
1 tablespoon olive oil
#spon: I’m required to disclose a relationship between our site and Jimmy Dean. This could include Jimmy Dean providing us w/content, product, access or other forms of payment.
Yes, it’s technically spring. But. It snowed last night here. So it’s not time just yet to delve into super springy recipes. Sigh.
So this recipe for Pesto Pasta with Peas is a happy medium. The bright green color is a nod that spring weather is (hopefully) not too far away. It is still a warm dish though, so it is good for colder nights. (This recipe from Inda Garten is originally a pasta salad, so it can absolutely be eaten cold as well)
Ingredients:
Pesto:
1/4 cup walnuts
1/4 cup pine nuts
4 cloves garlic, roughly chopped
3 cups fresh basil leaves, packed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pasta:
3/4 pound fusilli pasta
3/4 pound bow tie pasta
fresh pesto (see recipe below), to taste
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
