This week, Sarah and I were feeling super laid back. We started our lunch planning at noon on the day of. (Just for context, we typically start cooking around 11.)
Our conversation went something like this:
Sarah: I just woke up. (cut to me, crumbling inside with jealousy) Me: I have a headache. Let’s make something easy. Sarah: …pbj? Me: Same page.
Yet somehow, an hour later, we found ourselves poaching eggs and rubbing sourdough slices with garlic.
Food bloggers be crazy.
This was the most delicious impromptu meal I can think of. We cobbled together ingredients (mostly) from our combined fridges and gardens, and I humbly submit that these open face sandwiches are magic.
I’m not exactly sure how this happened, but I have become a little obsessed with tuna salad.
Tuna salad is one of those polarizing foods: you either love it or you hate it, and there isn’t much of anything in between. In fact, I bet half of you have already wrinkled your noses in disgust. Blech. Canned tuna.
And I used to be you, shuddering at the mere idea of opening a can of tuna. I used to make gagging faces behind the backs of high school friends who brought little packs of tuna for lunch.
But here I am. Tuna salad. It’s the best!
Especially this spicy Asian version. This delicious sandwich can make a believer out of any tuna salad skeptic. It is totally reminiscent of maki sushi rolls, with all the wasabi and ginger, the thin-sliced avocado, the fresh veg. You have to try it.
Do you know what the definition of craziness is? It’s when you do the same thing over and over again, expecting a different result.
Let’s be honest: I have a preschooler and a baby, so my behavior may often seem quite insane, if you are watching.
But this amazing salmon marks an end to one particular crazy thing I’ve been doing for years! You see, for years I have been trying to make this perfect salmon poached in apple cider. It sounds amazing, right? Perfect for Fall! But it’s so sweet. It’s genuinely weird. And yet every year as the leaves start collecting on the ground I whip out the same recipe and take another whack at it.
But this month, as I was making plans to go buy some cider from my local pumpkin farm and hop on my regularly scheduled crazy train, I happened to find a recipe that made me breath a huge sigh of relief. Because prosecco!
It just sounds romantic, doesn’t it? Poaching salmon in a fizzy broth of sparkling wine and shallots! And let me tell you, it was absolutely perfect! Everything I’ve always dreamed poached salmon could be.
This is just the kind of quick meal I love to throw together when I’ve been having a busy day and I want to get dinner on the table without a lot of fuss.
A tostada is kind of like a taco salad that you pick up and eat with your hands. It can be gloriously messy, but let’s just call that an eating experience, okay? I love the spiced shrimp with a kick of lime. I love the mountain of veggies and cheese piled on top.
When I was a kid, my family went out to eat about once a month, and for a long time, we almost always went to Red Lobster.
I learned quite young that crab meat dripping with drawn butter is amazing. My parents graciously let me steal chunks of crab from their plates and didn’t complain when I dipped more finger than crab into the warm butter.
Let’s all agree that we love crabs and we love butter, okay?
As Sarah and I were thinking about what to cook this week, we just knew that throwing some sweet crab meat into a bowl of mixed quinoa would result in something delicious! This quinoa salad is full of buttery, lemony pieces of King crab legs, garlic, creamy avocado, and fresh herbs. It will make your house smell unmistakeably like Red Lobster, and it will put a smile on your face!
I have long been on a quest for the perfect fish taco to make at home: something spicy and tangy and crunchy and earthy that makes me lick my fingers and go back for more. And let me tell you, I have really had some fish taco failures at home—there are so many different recipes to be found, so many marinades and toppings, so many ideas about what makes a good taco! And the truth is that the basic, classic ingredients that make up a fish taco, white fish and coleslaw, can be quite bland.
I am forever ordering fish tacos in restaurants so I can examine them and make mental notes. (Note to self: do not drop an enormous chunk of fried fish inside a tortilla, top it with three shreds of cabbage, and call it a taco. Yuck.)
But Sarah and I were determined to get it right! I think this recipe is a winner, a taco I would make again and again. The coleslaw is sharp and limey, the chipotle mayo adds just the right amount of heat, and the fish is flaky and well seasoned. Taco heaven!