Lobster Reuben

Sorry about the lack of Meal Plan Monday this week.

In order to cut down on throwing out delicious food before leaving for the three week tour adventure, I'm trying to scrape by and eat every last bite of edible food in the apartment.  I feel like the creativity will be rampant come Friday when I only have a few ingredients to make a meal of.  So, we'll see how that goes.



I've been waiting to share this recipe with you for far too long now.

As I mentioned a while back the first experience with a "Lobster Reuben" came in March while visiting my parents in Florida.  As soon as I walked in I noticed that at least half of the people on the patio had a lobster reuben in front of them and I knew immediately A) Must order and B) Must recreate.

So here it is.  It's nothing too crazy.  Just a reuben...with lobster meat.  Could anyone ever be upset by that?  Surely not.

But here's the thing.  There are things you must do to make it something more than just a reuben.  It's all in the perfect ingredients.

So, you should definitely make the russian dressing and find fresh lobster meat if at all possible.  Whip up some homemade rye bread, or if that's too crazy (it was for me at the time) pick some up from your local farmer's market.  And most importantly...homemade sauerkraut...get your hands on some.  Trust me, it makes this sandwich.

And that's it.  A little mixing, a little assembly, some melting/toasting and you have a mouth watering sandwich in front of you.



Makes: 3-4 sandwiches
Prep Time: 10 minutes
Cook Time: 3-5 minutes
Total Time: 15 minutes

{Printable Recipe}

Ingredients:
for the russian dressing-
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons relish (I used delicious homemade zucchini relish)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
to assemble-
1 lb lobster meat (I used claw and knuckle meat)
8 slices rye bread
1-2 slices swiss cheese per sandwich
butter
sauerkraut

Directions:

1. In a small bowl combine all of the dressing ingredients.  Stir until combined.  Slowly add dressing to the lobster meat until you have "dressed" the lobster to your preference. (Some people like a tiny bit of dressing...others like to bath in it.  So it's up to you here!)  Set aside.
2. Set oven to broil.
3. Butter and toast slices of bread, top with swiss cheese, dressed lobster, and a small amount of drained sauerkraut.  Place under broiler for several minutes to melt cheese but watch very carefully so you don't burn the bread!

Spring Fiddlehead Salad

All too often I gather up every vegetable in my refrigerator, cut them up, and throw them on top of some lettuce.

A literal "everything but the kitchen sink" type of salad.

Now, I'm not complaining.  Nor is a vegetable loaded salad a bad thing.  However, I forget about the delicious simplicity that comes out of just a few ingredients and a delicious dressing.  And this was the salad that reminded me of that whole "simplicity is key" thing. 

A vegetable, a fruit, a nut, and some dairy.  Seriously.  Could it get any more simple?

Before I let you in on the whole simplicity thing, we obviously need to chat about the whole fiddlehead fern thing.  I first had fiddleheads at Journeyman, an unbelievable little restaurant in Somerville (that I've probably already told you about).  They were served with a spruce panna cotta, morel mushrooms, and a spruce crumble.  Easy to say I was swooning as soon as the plate hit the table. 

They have this unbelievably earthy flavor (but nothing like eating dirt) that I can't compare to anything else, they have the perfect "crunch", and let's be honest...they are easily the most fun looking vegetable.

So go grab some fiddleheads.  They are a little hard to find so check your local farmers market or a local grocery store with a great produce section.  Don't wait though.  They have a short season and won't be around long!




Adapted from Roost

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

{Printable Recipe}

Ingredients
1 pint fresh fiddlehead ferns
spring mix lettuce
1 large orange, cut into chunks
handful of toasted almonds, roughly chopped
parmesan reggiano

for the dressing-
1 medium shallot, finely minced
1/3 cup balsamic vinegar
1 tsp fresh thyme, chopped
3/4 cup extra virgin olive oil
salt and pepper to taste

Directions

1. Bring a pot of generously salted water to a boil.  Trim the stem off of the fiddleheads and wash thoroughly, gently rubbing them between your fingers.  Drain well.  Blanch fiddleheads until tender, about 5 minutes.  Pour into a strainer and run under ice cold water to halt the cooking.  Drain again and chill until ready to serve.
2. To make the dressing, combine the first four ingredients in a blender and pulse several times.  Slowly pour in the olive oil while on low speed.  Taste and adjust seasoning.
3. Toss the lettuce, orange, almonds, and fiddleheads in a large bowl.  Top with parmesan and toss with dressing.

Slow Roasted Salmon with Herbs

Whew.

That was one whirlwind of a week.

And I don't think I could have asked for a better way to end my college years.  My parents were here.  We absolutely feasted on the most delicious food at every meal.  Played an excessive amount of pool.  Had a few celebratory cocktails.  Explored some unknown parts of Boston.  Did a little shopping...

...And of course I graduated!



After the amount of food I consumed over the past week my stomach is telling me that I should not be thinking about delicious food at the moment...

But the mere thought of this salmon makes me salivate.

I realized some time ago that I have never done a salmon post.  And that's ridiculous because I absolutely love salmon and I eat it all the time.

So I'm sorry that this is the first one I've shared...but I promise you it won't disappoint.  The slow roasting.  The slathering of herbs.  The spring salad.  It exceeded my expectations.

And I'd say it will do the same for you.

slow roasted salmon with herbs

Adapted from The Right Recipe

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes + 30 minutes to bring salmon to room temperature

{Printable Recipe}

Ingredients:
2 lb wild salmon, with the skin on
1 lemon
1/2 cup shallots, finely diced
2 tablespoons olive oil
2 tablespoons fresh dill, minced
2 teaspoons fresh tarragon, minced
1/4 cup flat leaf parsley, minced
salt and pepper to taste

Directions: 

1. Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.  Preheat the oven to 250° and place a shallow pan of water on the bottom rack.
2. Finely grate the zest of the lemon until you have 1 teaspoon.  Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl.  Stir in 2 tablespoons olive oil.
3. Place the salmon, skin side down, on a baking sheet and season generously with salt and freshly ground black pepper.  Smear about 1/3 of the herb mixture on the fish and turn it over.  Slather the skin side of the fist with the remaining herb mixture and sprinkle with a little more salt and pepper.
4. Place the baking sheet in the oven and bake about 25 minutes or until the salmon separates into flakes.  Remove from oven and serve immediately.

Spicy Mango and Rice Bowl

I just spent 30 minutes going back and forth on which post to put out today.  The indecisiveness thing is paralyzing.

But really it's a good situation for all of us.  It means that I have so many delicious recipes to share with you that picking just one is almost beyond my capabilities.

Luckily, I looked at the clock and realized I was wasting precious time and decided to just go for this one.  Why not right?



We've talked about my love for food "bowls" on multiple occasions.

Food bowls are:

1. unbelievably simple
2. the perfect vehicle for testing out new flavor combinations
3. quite healthy
4. capable of being edible in less than 15 minutes
5. adaptable to any mood

I could obviously give far more than five reasons...but people get bored at six.  Or start thinking your crazy.  And I don't need either of those.

This dish isn't too far off from my typical go-to bowl.  But there are three ingredients that absolutely seal the deal: mango, kimchi, and sriracha.  These must not be left out.  I repeat.  Must NOT be left out.  I know I said bowls are adaptable, but in this situation I need you to include those things.  At least the first time.  And then if you hate it well...you're crazy.  But you can leave them out the next time.

So go.  Go make yourself a big bowl of deliciousness.



Adapted from Betacyanin

Makes: 1 serving
Prep Time: 15 minutes
Cook Time:  None!
Total Time: 15 minutes

{Printable Recipe}

Ingredients:
1/2 cup cooked rice
1/2 mango, diced
1/2 avocado, diced
handful pea shoots
1/4 cup broccoli, roughly chopped
2 tablespoons kimchi
2 tablespoons green onion, thinly sliced
juice of 1/2 lime
soy sauce and sriracha to taste (optional)

Directions:
Heat rice if desired and put on a plate or bowl.  Top with mango, avocado, pea shoots, broccoli, kimchi, and green onions.  Squeeze the lime juice all over and season with soy and sriracha if desired.

Spring Asparagus Soup with a Poached Egg

As I mentioned on Monday, I'm absolutely swooning over all of the springtime produce that is at my fingertips.

Fiddlehead ferns, radishes, kale, artichokes, strawberries, rhubarb...and of course asparagus.

I would say spring produce is my favorite...but then I start thinking about fresh tomatoes, corn, peaches, berries...But I can have two favorites right?



Before I tell you about this soup I have to admit something.  As a kid I despised Cream of Asparagus soup.  As well as any other kind of "Cream of ...." soup.  Which seems pretty normal for a kid, but the hatred stuck around until a few years ago.

But now it's a whole different story.  Granted, I'm not telling you I love Campbell's Cream of Mushroom soup these days.  However, a nice creamy soup?  Yeah, okay.  They are pretty darn delicious.

And do you know what's even better than a nice creamy soup?  A nice creamy soup that isn't made creamy with cups upon cups of heavy cream.  Not that cups upon cups of heavy cream isn't delicious but it isn't exactly the healthiest.  Hello greek yogurt.  Creamy soup without the guilt.  You're excited already aren't you?

But we haven't gotten to the best part.  The poached egg on top is the star of this soup.  I mean come on.  When does an egg with a runny yolk not make something better?  Answer = never.

Add a bit of cracked pepper and you have an impressive springtime gem on your hands.



Makes: 2 main servings or 4 appetizer servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

{Printable Recipe}

Ingredients:
1 bunch asparagus, trimmed and cut into 1 inch pieces with the tips reserved
1 medium onion, diced
1 large leek, trimmed and sliced into 1/2 inch pieces
1 clove garlic, minced
2 tablespoons olive oil
3 cups vegetable broth
small bunch fresh tarragon, chopped
1/4 cup plain greek yogurt
juice of 1/2 lemon
salt and pepper to taste
1 egg per serving
1-2 teaspoons vinegar

Directions:

1. In a large stockpot, heat 2 tablespoons olive oil over medium heat.  Add the onion, leek, and garlic.  Saute 5-8 minutes until veggies are translucent.  Add asparagus (not the tips!) and saute for another 5-8 minutes.  Add vegetable broth and tarragon and bring to a boil.  Reduce heat, cover, and simmer for 20 minutes.
2. While soup is simmering bring a small pot of salted water to a boil.  Blanch asparagus tips for 2-3 minutes and then run under ice cold water to stop further cooking.  Set aside.
3. After the soup has simmered for 20 minutes or so, puree soup using an immersion blender or regular blender until smooth.
4. Return to pot and add yogurt, lemon juice, and salt and pepper to taste.
5. In another small pot bring water to almost boiling and add 1-2 teaspoons vinegar.  Working one by one crack eggs into a small bowl and drop into the side of the pot using a spoon to nudge the egg whites closer to the yolk.  Turn off the heat, cover, and let sit for 4 minutes or until egg whites are cooked.  Remove egg from water with a slotted spoon.  Repeat for each serving.
6. To serve spoon soup into a bowl, place poached egg on top along with asparagus tips.  Add freshly cracked black pepper if desired.

Seared Swordfish with Gazpacho Salsa, Tomato Vinaigrette, and Lemon-Dill Quinoa

I wonder how long I'm going to talk about how good it feels to be done with school.

Having the ability to get up in the morning, go to a pilates class, come home, have breakfast, read a book, and then make my way into the kitchen to play...is still blowing my mind. (And I'm completely aware that I have to grow up very very very soon...but shhh let's not ruin it quite yet.  I'm enjoying myself.)

And this free time means that dinner around here has gotten a whole lot tastier.  And thank goodness.  I was pretty well over my go-to steamed vegetable/rice/tofu bowls.  I love "bowl" dinners but I had had one too many this semester.

So now it's on to things like this.



Which had me swooning at the title.

Seared Swordfish with Gazpacho Salsa, Tomato Vinaigrette, and Lemon-Dill Quinoa.



Uhhhhh.....okay.  I'm in.

If you haven't noticed already, I've been a bit obsessed with the Smitten Kitchen cookbook lately.  I have followed her blog for years now and occasionally make delicious things from it but there is something about this cookbook that I can't get away from.  Every time I walk over to my cookbook collection to pull one out I feel as though the others are staring at me in contempt because I've been ignoring them for weeks now.  I should pull another one out...but Smitten Kitchen treats me so well...

Anyway.  This meal.  The weather has been absolutely gorgeous in Boston for the last week or so meaning that I'm dying for Spring/Summer meals.  And this one is it.  Fish. Gazpacho. Tomatoes.  Lemon-Dill Anything.  While I was jumping for joy about the fresh veggies and overall healthiness of the meal, I was a little worried that the men around wouldn't be all that excited about it.  But I was completely wrong.  They gobbled it up and asked for more.

So veggie lover or not, I bet that you'll love this.



Partially adapted from the Smitten Kitchen Cookbook

Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

{Printable Recipe}

Ingredients:
quinoa-
2 cups vegetable stock
1 cup quinoa, rinsed
3 tablespoons fresh dill
juice from 1/2 lemon

tomato vinaigrette-
1 medium tomato, peeled (if desired), seeded, and chopped
2 tablespoons red wine vinegar
1/4 cup olive oil
salt
freshly ground black pepper

fish-
four (6-8 ounce) swordfish fillets, or other flaky white fish
olive oil to coat pan
salt
freshly ground black pepper

salsa-
2 large beefsteak or 4 medium Roma tomatoes seeded and diced
1/2 English cucumber diced
2 bell peppers, diced
1/2 small sweet onion, diced
juice from 1/2 lemon

Directions:

1. For the quinoa- In a medium pot, combine 2 cups vegetable stock and quinoa.  Bring to a simmer over medium heat.  Once a simmer is reached, reduce heat and cover.  Cook 15-18 minutes until liquid is absorbed and quinoa is light and fluffy.  When done fluff with a fork and add chopped dill and lemon juice.  Set aside.
2. For the vinaigrette- In a blender or food processor, puree the tomato until smooth.  Add red wine vinegar.  With the machine running, drizzle in olive oil slowly in a very thin stream.  Season with salt and pepper.  Set aside.
3. For the fish- Bring the swordfish fillets to room temperature.  Season generously with salt and pepper on both sides.  Heat a large saute pan over medium-high heat.  Once the pan is hot, coat it evenly with olive oil.  Once oil is hot, lay fish in the pan and cook for 3-4 minutes, until the fish is golden underneath but not sticking to the pan.  Carefully flip the fillets.  Cook for a few more minutes, until a fork cuts through easily and the meat is opaque white and flaky.
4. For the gazpacho salsa- Toss salsa ingredients in a bowl and add lemon juice.
5. To assemble- Spoon quinoa onto the plate and top with salsa.  Add swordfish fillet and drizzle with tomato vinaigrette.  Sprinkle with additional dill and serve with extra vinaigrette on the side.