I know it is quite late in the season for a soup recipe, but I made this Leek and Potato Soup recently and just had to share it. This is a fairly traditional Irish Leek and Potato Soup, but the simplicity means you can really make it your own with some tweaks if you wanted.
Leeks are in season late winter to early summer, so this soup is great for those slightly cooler days, or when you’re looking for something simple to make that is ultimate comfort food.
This recipe uses under 10 ingredients and can be made in under 30 minutes!
Ingredients:
4 tablespoons salted butter
1 yellow onion, chopped
3-4 leeks (depending on their size), sliced
1 pound Yukon gold potatoes, peeled and cut into cubes
I originally started this blog as a way to learn to cook and to catalog recipes I enjoyed. So, recently, I have been revisiting recipes from early in my blogging journey and remaking them, like this recipe for Salmon with Lemon Parsley Pesto, served with orzo.
Warmer weather is nearly here, and we can all use more recipes that won’t heat up the whole house. This recipe for Herb Rice with Peas Prosciutto and Ricotta is largely a no-cook recipe – you only have to make the rice!
Ideally, you can use day old rice so there is no stove use at all, but I personally have a hard time thinking a day ahead for a meal, so I wrote the recipe below to be made all in the same day. Feel free to make the rice the night before, refrigerate, and assemble everything the night you plan on having this for dinner for a quick and easy make ahead meal.
If you follow my posts somewhat regularly, you know that pasta is a very important part of my life. In fact, it gets its own day each week. Every Sunday is pasta night in my house!
I tend to make big batches of Meatballs in Tomato Sauce so we always have some on hand in the freezer, but there are many a Sunday where I open my freezer only to realize I am completely sauce-less. So this recipe for Rigatoni Sausage Arrabbiata is perfect for the nights I want to whip up a quick pasta dinner in no time without sacrificing flavor!
I started making this recipe when I came across Wilmington-based Rockford Catering‘s Tomato Sauce, made by owner and Chef John Wigton. John grew up in Northern Delaware and received his Culinary Arts Degree from Delaware Technical Community College. He has worked in the hospitality business for 20+ years and established Rockford Catering in 2017. And his sauce is legit!
The chunky tomato sauce is flavored with onions, garlic, and basil, and is really great on its own heated up over pasta.
Rockford Catering also (obviously) provides catering services, like this tasty Valentine’s Day menu currently available. Even better, they deliver! The tomato sauce can be delivered (at no additional cost) anywhere within the state of Delaware and within a 45-minute radius of Wilmington or Rehoboth Beach. Order online here.
Rockford Catering’s sauce is vegetarian (they also sell a vegan version), so I decided to add in some hot Italian sausage from my local butcher to enhance the flavor. The result is this super easy Rigatoni Sausage Arrabbiata recipe!
Ingredients:
1 (16 oz) box rigatoni
1 teaspoon olive oil
1 lb hot Italian sausage, removed from its casing (I love that Primal Supply sells it already out of the casing!)
Note: I was sent a copy of The Instant Pot Kosher Cookbook, 100 Recipes to Nourish Body and Soul in order to write this post. Opinions are mine alone.
It is most certainly Instant Pot season! Work (at least for me) is busy this time of year, and yet, I crave meals that take a while to cook! Using an Instant Pot saves me a ton of time, so I tend to use it a lot this time of year.
I was recently sent a copy of The Instant Pot Kosher Cookbook by Paula Shoyer, which is filled with so many delicious sounding Kosher-friendly dishes! With The Instant Pot Kosher Cookbook (paid link) (paid link), Shoyer has curated 100 irresistible recipes for every table that even a novice cook can prepare in minutes. It is filled with modern takes on classic Jewish recipes, with all recipes offering options to adapt for special diets and allergies.
As I was paging through, I kept going back to a recipe for Persian Lamb and Herb Stew. I love a good lamb recipe, so I was excited to try this out! I adapted the below recipe ever so slightly from the original in the cookbook.
Note: I received free cow cash from Crowd Cow to try some of their products in order to write this post. Opinions are mine alone. This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.
This recipe for Wild Boar Tenderloin with Mushrooms is my first time using wild boar! According to the Crowd Cow website, “Wild Boar meat is similar to domestic pork, but the flavor has a slightly sweet and nutty taste to it, derived from their wild foraging diet. Our Wild Boar Tenderloins are lean with low fat content. Searing, roasting and grilling work well, but be careful not to overcook and dry out these lean cuts of meat.”
To enhance the flavor of the wild boar, I sautéed mushrooms in the same pan that I cooked the meat in with some onions and garlic.
Ingredients:
2 tablespoons olive oil
1 (1 lb) wild boar tenderloin
salt and pepper, to taste
2 (8 oz) packages sliced mushrooms
1 teaspoon fresh thyme leaves, plus more for garnish
My husband absolutely loves Pasta in Vodka Sauce. I don’t make it terribly often, but it is a really simple and delicious dish to make at home, so I figured it was time to share my recipe for Rigatoni Alla Vodka!
“Traditional” vodka sauce includes tomatoes, herbs, and vodka, although every one I’ve ever come across also has a cream element to it as well.
The history of this sauce doesn’t go terribly far back — it was invented in the 70’s either in New York or Italy, depending on who you ask.
This version adds a bit of smokiness from pancetta and some heat from red pepper flakes to the luxurious tomato vodka cream sauce to make a truly wonderful pasta dish!
I’m guessing that I’m not the only one that has been having fewer dinners out at restaurants, but that doesn’t mean I haven’t been making fun meals at home!
This recipe for Creamy Pappardelle with Smoked Salmon and Caviar is fancy enough for an at home date night, but is also so simple to make and comes together in just 20 minutes!
After receiving an affiliate box from Sitka Salmon Shares, I enjoyed their seafood so much that I signed up for a Premium Seafood Subscription Box. One of the boxes had smoked salmon in it, so I went to their recipes page to try and find a different way to use it.
As we transition into fall, I start craving comfort food-type dishes, especially ones that don’t take all day to make, because despite still working from home, I find that I have even less time to cook!
This recipe for Bratwurst and White Beans with Sage is a quick and easy dinner that also only uses one pan, so it has quickly become a favorite of mine.
The recipe has under 10 ingredients too, so it’s an easy one to add to your grocery list.
Ingredients:
1 tablespoon olive oil
4 bratwurst, sliced into coins
3 whole garlic cloves
4 fresh sage leaves, plus more for garnish
2 (15 oz) cans cannellini beans, rinsed and drained
My husband is a big fan of breakfast, so every now and then, we like to have breakfast for dinner.
Frittata’s are particularly good for dinner – savory, filling, and can be served with day old bread, so I recently decided to make this Mushroom and Spinach Frittata for dinner!
This frittata is an easy Mushroom and Spinach version, but you can substitute in whatever vegetables you’d like.
Note: I was sent affiliate boxes from Sitka Salmon Share in order to write this post. Opinions are mine alone.
I’m back with another post using my Sitka Salmon Share! This recipe for Pan Seared Lingcod with Wilted Spinach uses Lingcod, which is a lean white fish native to the North America west coast. It has a mild flavor similar to halibut or cod so it’s very versatile.
I adapted this recipe from one on Sitka Salmon Share’s recipe website. The original recipe served this over mashed potatoes, but I went with a cauliflower puree instead. (To read more about Sitka Salmon Shares and get a promo code for a premium share, check out my other post.)
Ingredients:
2 tablespoons olive oil, divided
5 ounces spinach leaves
salt and pepper, to taste
2 (6 to 8 oz) pieces lingcod
1 tablespoon cornstarch
2 tablespoons butter
1 small shallot, finely chopped
2 tablespoons chopped roasted pistachios
1 lemon, divided
1 tablespoon chopped fresh parsley, plus more for garnish
I absolutely love the flavor of cauliflower, which means I’ve been in heaven these past few years with all of the attention cauliflower has been receiving as an alternative for everything from rice to pizza crust. So I was quite surprised when I realized I hadn’t shared my recipe for Pressure Cooker Cauliflower Puree yet!
This recipe is easy to make and comes together in less than 30 minutes!
Note: I was sent affiliate boxes from Sitka Salmon Share in order to write this post. Opinions are mine alone.
I’m excited to share this recipe for a yummy Salmon Bean Salad, but I’m even more excited to tell you about Sitka Salmon Share! This responsible caught seafood company is one you can feel good about purchasing their high quality products. (You can check out my other Sitka Seafood posts here as I post them, because there will be plenty more!)
What are Sitka Salmon Shares?
Sitka Salmon Share is a community supported fishery (CSF) seafood delivery that allows you to get great quality seafood delivered right to your door. You can choose from four different options (Premium Sitka Seafood Share, Sitka Seafood Share, Sitka Salmon Share, and Sitka White Fish Share), which range from 3 to 9-month intervals. Each share includes a specific selection of the species that Sitka harvests, such as wild Alaskan king salmon, sockeye salmon, Coho salmon, keta salmon, lingcod, black bass, sablefish (black cod), Pacific cod, yelloweye, rockfish, spot shrimp, Dungeness crab, albacore tuna, and halibut.
You can either pay for your share in full at the beginning of the season or spread out your payments through monthly installments. Prices range from $18 to $28 per pound, depending on the species you choose and the quantity you buy (with free shipping).
How Sitka Salmon Shares Works:
One of Sitka’s 20 fishermen-owners or partner fishermen then catch your fish. The fishermen meticulously catch and handle each fish with care virtually unheard of in the world of large factory boats and corporate-owned fish farms. The seafood is filleted and cut into portions of about half a pound to a little over a pound. Each fillet is then blast-frozen to -60 degrees Fahrenheit before being shipped to the Midwest where it is individually vacuum-sealed.
source: https://sitkasalmonshares.com/
Every month during fishing season, you will get a box of wild Alaskan seafood hand-delivered right to your door! In keeping with the company’s guiding principles, Sitka Salmon Shares returns 1 percent of all CSF-related revenue back to fisheries conservation and habitat protection efforts, and they pay to offset all carbon that is released in our Alaska-to-Midwest distribution system. The fishermen-owners receive a fairer wage for a day’s work, and the company works to make the entire system more transparent and accountable, from the moment your fish is caught to the moment you sit down with your friends and family to enjoy the best fish you’ve ever tasted. Also, the packaging is almost entirely recyclable, including the insulation!
https://sitkasalmonshares.com/
Discount code to receive $25 off your first Sitka Salmon Share Box:
To get the word out, I received two affiliate boxes to check out their products. Even better, Sitka has given me a discount code to share with everyone so you can try out their delicious seafood as well! Use ICCTFish when registering for a Premium share and receive $25 off!
This recipe for Salmon Bean Salad is made with Sitka’s Coho salmon, which has such a wonderful flavor that it needs very little other components to make a delicious meal! It is a simple meal that delivers on flavor, and it is perfect for lunch or dinner!
Ingredients (serves 2):
Salad:
1 lb coho salmon, like Sitka Coho Salmon, defrosted overnight in your fridge
salt and pepper, to taste
1 tablespoon olive oil
2 cups lettuce (I used Boston Bibb), washed and torn
1 (14 oz) can cannellini beans, drained and rinsed
I absolutely love grilling. When given the chance, I’d choose it over cooking on the stovetop or in my oven. So I am thrilled that the weather is turning and I can get back to using my favorite appliance as much as possible. To start the season off, here’s a recipe for Grilled Salmon and Asparagus Foil Packets that tastes awesome and is super easy to clean up!
This recipe is also really adaptable, so I’ve given a couple of suggestions below, but definitely make this your own!
Ingredients (serves 2, multiply as needed):
2 (8 oz) salmon fillets
salt and pepper, to taste
1 lb asparagus, woody ends removed
2 tablespoons olive oil
one lemon, divided
1 teaspoon hot sauce or your favorite mustard
1 shallot, minced
3 garlic cloves, minced or pressed
4 tablespoons unsalted butter, cut into small pieces
One of my favorite quick dinner options is Sausage, Pepper, and Onion Sandwiches. I thought it might be nice to lighten it up a bit and make it into a one skillet (ok, one skillet plus a small pot) recipe. The result is this yummy recipe for Sausage and Peppers Quinoa Skillet.
This recipe for Sausage and Peppers Quinoa Skillet is made with sliced bratwurst, a bunch of colorful bell peppers, sautéed onions and quinoa and makes for a hearty and healthy dinner that can be made in less than 30 minutes!
