I ate once at Matt's mom's house and twice at his sister's new place with the whole family. Their new home is really coming along and looking so cute.
She's a huge Caesar Salad lover and, after eating it at her house twice this week, she's starting to make me an addict as well. Yum.
I did have to force myself to cook a few days, though, since on Sunday we took a trip to our favorite fish market, Ahearn's, and came home with a bunch of fresh, wild caught seafood that I really didn't want to freeze (it's so much better fresh). Poor planning, huh?
The seafood is so delicious that it doesn't need much to pull together into a dinner, and all these meals were quickies - but I have to say, they came out looking pretty stylish. A pound of shrimp got tossed with my favorite smokey paprika and fresh garlic, then baked in the oven while I blanched two heads of broccoli rabe.
I saute my blanched broccoli rabe with olive oil, fresh garlic, crushed red pepper flakes and s&p. It comes out perfect every time. Matt and I sat with this big platter between us and ate "family style," picking at shrimp and grabbing forkfuls of the rabe.
Seafood meal #2 was Asian style Ahi tuna. To make the tuna, I coated it with black sesame seeds and seared it in my cast iron skillet for a few minutes on each side; when it came off, I doused it in a mixture of low sodium soy sauce, wasabi powder and ginger powder.
The sides were even easier. I had picked up some seaweed salad at Ahearn's, which required no prep at all. We actually got the edamame free from the owner of Silverton Organic Farm - I swear, every time we go he gives us something free. Love it. I blanched the edamame for about 8 minutes, then tossed it with sea salt. The whole dinner was on the table in about 20 minutes, can't beat that.
And seafood meal #3 was herb encrusted halibut. I really love halibut and was excited when I saw it at Ahearn's. The crust is a play on a Weight Watcher's recipe I've made a bunch of times, but I adjusted it slightly based on what I had in the cabinet and garden.
In the crust:
- Hazelnut flour
- Fresh basil, thyme and parsley
- Lemon zest (a ton of it)
- Olive oil
- Lemon juice
- Red wine vinegar
I baked off the fish in the oven, and in the meantime julienned a couple of garden zucchinis and carrots. I like julienning veggies because they look pretty and cook super fast - about 3 minutes in a steamer basket. I tossed the steamed veggies in a little butter, topped them with the fish and then dinner was on the table.
Lunch too. There were leftovers, so I packed them into a glass Tupperware container and filled in the gaps with garden cherry tomatoes, and lunch was ready for work the next day. Cherry tomatoes cook in the microwave in about 2 minutes, so I love throwing them in raw to any lunch for an extra boost of veggies.
Riker just went down for a nap so I'm going to get myself a shower and then I think we're heading out to the beach for the day. Enjoy your Saturday!