Fish 'n Cheese: Seared Salmon and Pepper Chèvre

Fish and cheese is an often under-appreciated combination. Sure, you'll throw some on a tuna sandwich, but when was the last time you sprinkled parmesan on your baked stuffed whitefish? If such a combination is new for you, we have just the recipe to get you started. This summery pasta dish combines the crispy seared salmon with creamy goat cheese, all on top of some more cheesy pasta. Tomatoes, spinach, and herbs lend texture and the flavors are enhanced with a squeeze of lemon juice at the finish. A crowd pleaser for sure!

Fish 'n Cheese: Seared Salmon and Pepper Chèvre

• 2 tbsp canola oil
• 2 tbsp garlic shallot mix
• 2 roma tomatoes, diced
• 2 handfuls raw spinach
• 1/2 cup white wine
• 1 tbsp fresh thyme
• 1 tbsp fresh oregano
• 8 oz flat pasta
• 1/2 cup pasta water
• 1/2 cup cream
• 3/4 cup aged manchego cheese, grated
• 1/4 cup parmesan cheese, shredded
• salt and pepper to taste
• 4 oz goat cheese (we used Sgt. Pepper from Cypress Grove Chevre, a peppery cheese from one of our favorite companies.)
• squeeze of lemon

Cook pasta and reserve water. 

Preheat oven to 500° F

Season raw salmon with salt and pepper.

Heat saute pan on medium high heat with 2 tbsp oil until smoking. Place salmon skin side down and cook until skin is evenly dark brown and crispy. 2/3 of the salmon will have changed color, which is how you know you can flip it. Place in oven for 3-5 minutes. 

Heat a second saute pan with 2 tbsp oil until smoking. Add garlic-shallot mix and spinach. Once spinach has wilted, add white wine and allow to simmer for 3 minutes. Add herbs and cooked pasta. Toss and add cream, parmesan cheese, and manchego cheese. Add tomatoes, then salt, pepper to taste.

Top salmon with a dollop of goat cheese and a squeeze of lemon. Garnish with herbs and parmesan cheese. 

Light Lunch: Bacon vinaigrette on fig and goat cheese salad

First, some news! Big changes are coming our way. We'll be moving later this month, so things might get a bit hectic. We'll do our best to keep the posts coming during the next couple weeks, and we're really looking forward to a fresh start in the Boston area! Don't worry, we'll make it up to you.

Also, we recently spent an evening cooking with the winner of our first cookbook giveaway. What a great day, and what a great meal! Malissa's chicken cacciatore was delicious, and I admit I went crazy with the pictures. Post coming soon!

Get to the food already: Okay, okay. Next time you're cooking up some bacon, save the fat! There are lots of ways you can use your leftover grease. One of our favorites is this killer bacon vinaigrette, lightened with a squeeze of fresh lemon juice. We had it with a fig and goat cheese salad for a quick lunch on a spring day.

Bacon Vinaigrette
(makes 1/2 cup)

• 2.5 tbsp red wine vinegar
• 4 tbsp olive oil
• 2.5 tbsp bacon fat
• 1 tsp garlic and shallot mix (minced)
• salt and pepper to taste
• mix
• add 1/2 tsp lemon

Combine all ingredients and mix! Our salad was mixed artisan greens, roasted almonds, fresh figs, Cypress Grove Herbs de Humboldt goat cheese, and more BACON!

 Toss dressing with salad to coat evenly, if you're serving family style. Bask in bacon-y satisfaction.

Lemon Roasted Okra

Spring is coming, and as it gets warmer I like to incorporate citrus into my cooking. It's a nice way to transition from hearty winter fare into something a little lighter.

This is the kind of recipe that you learn to build your cooking skills with. All of the ingredients above are approximate. You can add as little or as much of each as you like.

If you're a salt nut, have at it. If you like the contrast between the earthy okra and the citrusy lemon, use more juice and make it taste exactly how you'd like. Use cayenne instead of paprika. The possibilities are endless. Even the cooking time for this dish can vary. The longer you roast, the more the sticky stuff inside the okra will dry out.

Don't be afraid to play around with any recipe like this - add small amounts until you get it just right. If you over-do something, don't panic and dilute it with a little more olive oil.


Lemon Roasted Okra
All of the following amounts are approximate! 

• 20-25 okra pods
• 2-3 tbsp olive oil
• 1-2 tsp smoked paprika
• 1-2 tsp salt
• 1-2 tsp fresh ground black pepper
• 1/2 lemon's juice

Clean the okra and cut the top off the each pod. Slice about 1/2 inch thick.

Coat slices with olive oil (about 1-2 tbsp)

Sprinkle with salt, pepper, and smoked paprika. Drizzle with lemon juice.

Roast at 450 for about 10-15 minutes

Miso egg drop soup

There’s something beautiful about the eggs in this dish. I love their silkiness, their pale yellow feathering in the fragrant miso broth. When I pour the eggs into the pot – the last ingredient before some fresh green onions – I pause to watch them fold like paper-thin ribbons. As I stir, the egg unfurls to fill the pot, joining thin slices of mushroom and cubes of tofu. Fresh cracked pepper gives a bite to the smooth and savory flavor. 

Miso Egg Drop Soup
1.5 quarts water
1/4 lb soft tofu, cubed or sliced
1 portobello mushroom, thinly sliced
2 eggs, scrambled
2 tbsp miso paste
2 chicken bouillon cubes
4 garlic cloves, minced
2 tbsp low sodium soy sauce
3-5 tbsp cornstarch (more cornstarch = thicker soup)
2 green onions, thinly sliced
1/2 tsp salt
1 tsp pepper


Combine water, miso, soy sauce, garlic, salt, and pepper in a saucepan and bring to a boil.

Reduce to a simmer and add mushrooms. Simmer for 5 minutes.

Mix cornstarch with a small amount of water until dissolved. Pour a small amount of the corn starch mixture into your soup and check its consistency. Add more to thicken the soup if desired.

Add tofu.

Scramble eggs in a small bowl and pour slowly into the simmering soup. Pour the eggs in a spiral shape to ensure they cook evenly. Do not stir for about 30 seconds to let the eggs set, then gently stir the soup and allow the eggs to feather.

Add green onions and more salt and pepper to taste.