Friday

31

July 2020

Beyond Arugula Salad

Written by Rachel, Posted in Dairy-Free, Fish, Fruit, Gardening, Gluten Free, Leftovers, Lunch, Main Dishes, Meat, Nuts, Quick and Easy, Vegetables

The heat of July can feel oppressive and overwhelming. I forget what it’s like to be cold. Even on the cooler days the humidity drenches us with sweat. July feels like a month to get through. But, we’re at the end of it. We did it.

August has always felt gentler, the breeze cooler and more refreshing. Less like hot breath, more like a cool caress.

The past two weekends have been hot hot hot. All fans on all the day, move as little as possible, ice cubes melt in minutes. The only good thing about it is that the tomatoes and basil like it. The arugula that I grew way too much of doesn’t seem to care either way. It survived winter, it’s thriving in summer, what doesn’t it like?!

I tried to grow Butter Lettuce. Not a single seed sprouted. What even am I doing wrong?! The thing I want to grow won’t, the thing I don’t is so abundant that it’s choking out other plants. That feels very 2020 of it.

Tim has declared that he hates arugula. I’m trying to trick myself into liking it. If I eat it often enough will I start to enjoy it? My friend, Madie, eats it from the garden while we stand six feet apart and chat in the sun.

Arugula is ok when it’s well balanced. As I was eating this salad the other day I could taste the earthiness of the beet greens, the spice from the arugula, and sharpness from the pickled onions. It was smoothed out by sweetness from raisins and balsamic vinegar, finished by smooth peppery olive oil and salty almonds. Some leftover salmon elevated it to a filling meal.

Some things are my best enjoyed on their own: chocolate ice cream, crispy bacon, cherry tomatoes still warm from the sun. They’re great as food pals, but they don’t need any help from anyone. Arugula isn’t there yet. But, Madie, I’ll always have some plain arugula growing in my garden just for you. You can have that while I enjoy my ice cream. ¯\_(ツ)_/¯

Arugula Salad with Raisins and Salmon

Ingredients

arugula, spinach, beet greens, and baby kale, torn into bite sized pieces
pickled onions
raisins
chopped roasted and salted almonds
cooked salmon (or crispy tofu)
olive oil
balsamic vinegar

Directions

Toss the greens. Top with pickled onions, raisins, almonds, and salmon. Drizzle with olive oil and balsamic vinegar.
Serve with crusty bread that’s been toasted and slathered with butter and jam and a glass of rosé if you’re feeling those summer vibes.

Monday

7

September 2015

0

COMMENTS

Tuna Boats

Written by Rachel, Posted in Appetizers, Dinner, Eggs, Fennel Pollen, Fish, Fruit, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Main Dishes, Meat, Quick and Easy, Sides, Snacks, Vegetables

There are so many things that you can do with tuna. It makes a fabulous sandwich, one of my favorites. It’s a great addition to pasta, one of my comfort foods. And, it’s good in a boat. Specifically a boat made of veggies.

This is one of those awesome recipes that’s great no matter the season. So I will share one of my favorite ways to make it, and then some mix and match options.

For this recipe, the stars were hard boiled eggs, shallots, and fresh tarragon. Plus the boats: cabbage, tomatoes, and cucumber. It was fabulous.

I started with the eggs. My method for hard boiling is what my mom taught me: boil water, add 1t white vinegar, add eggs, boil for 15 minutes, cool eggs under cold running water. I like to peel the eggs right away, while they’re still a bit warm. They’re easier to peel.

After the eggs, the rest came together in no time.

We loved the cucumber boats, the tomato boats were yummy, but the cabbage boats were our favorite. There was something so perfect about the slightly sweet cabbage that went so well with the tuna and egg mixture.

Since tuna goes with so so many things, it didn’t seem fair to limit the recipe to just a these few ingredients. So here are some mix and match ideas. Mix a little something that you think would taste great together, from each of the five categories, for a quick and easy treat.

Creamy/Liquidy

Mayo, yogurt, rice vinegar, balsamic vinegar, aioli, Dijon mustard, soy sauce, silken tofu, olive oil, sesame oil.

Herbs

Basil, cilantro, dill, chives, fennel pollen, parsley, Rosemary, sage, thyme, tarragon.

Seasonings

Cayenne, paprika, pepper, salt.

Extras

Bacon, arugula, bell pepper, celery, back/white/fava/green beans, capers, chile peppers, hard boiled eggs, garlic, ginger, leeks, lemon zest, red onions, pancetta, scallions, shallots, radishes, tomatoes, salsa, olives.

Serve In

Avocado, cucumber, cabbage, carrots, celery, kale, chard, mixing, lettuce, radicchio, daikon radishes, radishes, fennel, beets, jicama, shiitakes.

Some may be best cooked and scooped out (beets and carrots). They could be served with the veggies at room temperature, or even chilled. Others will just need the seeds or some of the flesh scooped out (any good bits could be mixed with the tuna or saved for later). Those of the leafy variety need just be separated.

And now, here are some combos that I came up with, all of which I can’t wait to try.

French Inspired Tuna, tarragon or basil, hard boiled eggs, and mayo, served in a tomato or cucumber.

Asian Inspired Tuna, sesame oil, soy sauce, rice vinegar, onion, chile pepper, and cilantro, served in summer squash, tomato, or cabbage.

Mediterranean Inspired Tuna, olives, olive oil, paprika, lemon zest, parsley, basil, dill, white beans or garbanzo beans, and red onion, served in cucumber, bell pepper, or tomato.

Mexican Inspired Tuna, yogurt, salsa, black beans, cilantro, chile pepper, bell pepper, tomato, and red onion, served in avocado, tomato, or bell pepper.

Italian Inspired Tuna, garlic, rosemary, parsley, basil, thyme, tomato, lemon juice, olive oil, and balsamic vinegar, served in tomato, fennel, bell pepper, or summer squash.

Happy Eating!

Tuna Boats

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2-3

Tuna Boats

Ingredients

2 hard boiled eggs
1-2 T mayo
1-2 T plain yogurt
1 T olive oil
1 T tarragon or basil, chopped or cut in a chiffonade
pinch cayenne
to taste salt
1 T shallot or red onion, diced
1-5oz. can tuna
cucumber, tomato, or cabbage (halved, center scooped out if applicable), for serving

Instructions

Cook eggs (boil water, add 1t white vinegar, add eggs, boil for 15 minutes, drain, pour cool water over, peel right away).
Combine eggs through tuna. Taste and adjust seasoning if desired.
Scoop tuna mixture into cucumber, tomatoes, and cabbage.

http://www.de-ma-cuisine.com/tuna-boats/

Thursday

28

May 2015

0

COMMENTS

Customizable Panzanella Salad

Written by Rachel, Posted in Beans, Beef, Bread, Cheese, Condiments, Dairy-Free, Dinner, Eggs, Fish, Fruit, Gluten Free, Grains, Herbs, Legumes, Low Carb, Lunch, Main Dishes, Meat, Nuts, Pork, Poultry, Quick and Easy, Quinoa, Salads, Sides, Toasting, Vegan, Vegetables, Vegetarian

There are so many things that this salad can be. It can be vegan, paleo, low-carb, gluten-free, high-protein… It all depends on what you add to it.

I made some baguettes a few weeks ago that I wasn’t thrilled with. They’re prefect for croutons though. If you prefer to avoid bread, quinoa or tofu would be great bread replacers. Or, if you’re eating gluten-free, your best gluten-free bread will be just perfect.

To make up the bulk of this salad, I opened this week’s Abundant Harvest Organics box then pulled a few things from the produce drawer. But this is where there are so many ways you can make this salad your own.

Beyond tons of veggie options, here are a few ways you could adapt this dish:

Protein a Plenty: Add beans, quinoa (instead of or alongside the bread), tofu, hard boiled eggs, meat (tuna, beef, chicken, turkey, pork), nuts, cheese.

Paleo: Add eggs, meat, and nuts instead of the bread.

Vegan: Leave as is, or add quinoa or tofu.

Gluten-Free: Use your favorite gluten-free bread, or swap out the bread for quinoa.

All the Veggies: I used nopales, onion, carrot, green beans, radish, and summer squash. You could also add: snap peas, greens, tomatoes, bell peppers, corn, eggplant, cucumber… or any other veggies that are in season and you think would taste great.

I love the combination of a really good quality olive oil like Bari’s along with balsamic vinegar. But, a mixture of red wine vinegar and lemon juice, or balsamic and lemon juice would also be great. Customize it to make it your own!

Riiiiiight before serving add the bread. Or to really avoid soggy bread, put the bread on the plate and top it with salad, letting the dressing soak in slowly. The lesson I learned today: only add as much bread as you’re going to eat. The leftovers will get way soggy (#freetofail).

This is one of my favorite ways to welcome summer. But, come fall or winter, just trade the summer veggies for some roasted winter ones and you’ve got a winner all year round.

Happy Eating!

Customizable Panzanella Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Customizable Panzanella Salad

Ingredients

3-4 C stale bread (any kind - or could sub 2-3 C quinoa or tofu), cubed
1 t olive oil
to taste salt
to taste pepper
1/4 to 1/2 C balsamic or red wine vinegar (or half vinegar half lemon juice)*
1 1/2 t dijon mustard
pinch cayenne (optional)
2 cloves garlic, diced
to taste salt
to taste pepper
2 T to 1/4 C olive oil*
3-4 T fresh herbs (basil, parsley, chives, oregano, thyme), chopped
4-6 C any of the following (cubed, chopped, grated, or torn): summer squash, nopales, snap peas, green beans, greens, radishes, tomatoes, bell peppers, corn, eggplant, cucumbers, red onions, nuts, hard boiled eggs, nuts, chicken, beef, tuna, pork, mozzarella, parmesan, cannellini beans, garbonzo beans)

Instructions

Pre-heat the oven to 400F. Toss bread with 1 t olive oil, salt, and pepper, Place on a baking sheet, bake for 10 minutes, flip, and bake for about 5 minutes more (or until they're golden and toasty).
Whisk balsamic vinegar through pepper. Stream in oil as you whisk. Taste and adjust seasoning if desired.
Toss salad contents (except bread, if using quinoa or tofu, add it now) with dressing. Add bread just before serving.

http://www.de-ma-cuisine.com/customizable-panzanella-salad/

Monday

22

September 2014

0

COMMENTS

Fish Wellingtons

Written by Rachel, Posted in Baking, Dinner, Eggs, Fennel Pollen, Fish, Fruit, Lunch, Main Dishes, Meat, Potatoes, Vegetables

My friend Christy came over for lunch the other day. She’s one of my favorite people to eat with and I often think of her when I’m cooking, since our tastes are so similar. She asked where the inspiration for this dish came from. I can’t honestly remember. It may be the heat (still up close to 100 degrees F, which is obviously wrong for September), or just a leaky memory. Wherever the idea came from, it was good.

It went well with the Creamy Cucumber and Tomato Salad that I’d made (more on that another week), the Roasted Eggplant Soup that she’d brought, and the Lemon-Basil Spritzers that we were drinking to beat the heat. I mean, mostly, we were just happy to be hanging out. But, it’s always even better when there’s yummy food to compliment a wonderful friendship.

It all started with what I call Fish Wellingtons. And they all started with a good pie crust. I use Alana Chernila’s recipe. (Page 149 of her cookbook, Homemade Pantry.) It’s the best pie crust I’ve ever made. I gave Christy this cookbook as a birthday gift during lunch. I’m not sure who was happier that she has it now, her or me.

I’d made the crust the day before and frozen it. It’s also great made the day of.

Frozen pie crust is a great stress/tension reliever. Have you ever had the opportunity to smack a partially frozen pie crust with a rolling pin? As effective as a punching bag, and, you can eat it later.

I’ve used two kinds of fish for this dish. Swordfish and Halibut. Use what you like and what you’d think will go well with the rest of the ingredients. I liked both of these, and would use either again (especially if they’re on sale, which is why I used Halibut this time, Swordfish last time).

Sometimes I like to stand by the stove and listen to the food cook. I often forget to slow down and listen. There’s so much beauty to be found in simple things like liquid bubbling in a pan. Things like this refresh me.

You don’t have to use butter. But, I love the deep flavor that it adds. If you’d prefer, olive oil would be great too.

You also don’t have to brown the butter, if that makes you nervous. But, you’ll be missing out on the even deeper, richer flavor that browning it brings.

Your choice.

Seriously.

The potatoes and zucchini are thinly sliced and crisped up in a skillet. When they’re done, garlic is added, mostly to make you swoon from the insanely awesome smell.

Crusts are smacked and rolled out. They’re topped with all the goodies you’ve been smelling (and sampling – the potato filling might not all fit – don’t be afraid to stand at the island and eat the leftovers – saves a container from having to be washed at a later date).

Fish is broken apart and added. You probably won’t need it all – leftovers can be frozen and saved for Chowders or refrigerated for sandwiches and salads.

The crust is folded over, crimped shut with a fork, poked a bit, then brushed with a beaten egg (save the rest of the egg to add to scrambled eggs or an omelette).

Then, the best part (according to Tim): sprinkle each one with some coarse sea salt (preferably some that you brought back from Paris when you were there almost a year ago…). It adds a great crunch.

I’m wishing that I’d made six instead of three. I think I could eat this everyday for like ever… But, then I say that about most things.

Happy Eating!

Fish Wellingtons

Recipe Type: Main, Dinner, Fish, Baking

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 50 mins

Total time: 1 hour 5 mins

Serves: 3

Crispy potatoes and squash, fresh tomatoes and braised fish are wrapped up in a delicious pie crust to make a variation on Fish Wellington.

Ingredients

2 C vegetable stock (or white wine)
1 fillet fish (Swordfish or Halibut), skin removed
pinch salt
pinch pepper
pinch fennel pollen
2 T butter
4 small potatoes, halved and thinly sliced
to taste salt
to taste pepper
pinch fennel pollen
1 small zucchini, thinly sliced and chopped
1 clove garlic, minced
1 pie crust, divided equally into 3 pieces
1 tomato, sliced
1 egg, beaten
coarse sea salt

Instructions

Pre-heat the oven to 375F.
Heat stock and when it’s boiling, add the fish with a pinch of salt, pepper, and fennel pollen. Braise for about 10-20 minutes (depending on the thickness of the fish).
Heat a skillet. Add butter. When it starts to brown, add potatoes, salt, pepper, and fennel pollen. Cook for about 7 minutes over medium-low heat, stirring occasionally. Add zucchini and cook for about 6 minutes more, with a dash more salt, pepper, and fennel pollen. Add garlic and cook for 1 minute more. Taste and adjust seasoning if needed.
Roll out pie crusts. Place on a baking sheet. Divide potato mixture between the three crusts and spoon onto one side. Top with tomato slices and the fish. Sprinkle with a bit more salt, pepper, and fennel pollen.
Fold the non-topped side of the crust over the fish and veggies. Press edges down and crimp to seal with a fork. Pierce the top a few times with the fork. Brush with the beaten egg and sprinkle with sea salt. Bake for 25-30 minutes on a rack place in the top third of the oven.

Monday

8

September 2014

0

COMMENTS

Massaged Kale and Tuna Salad

Written by Rachel, Posted in Dairy-Free, Dinner, Fish, Fruit, Gluten Free, Lunch, Main Dishes, Meat, Quick and Easy, Salads, Sides, Vegetables

Sometimes I just need a good salad. Salads are versatile and delicious, but sometimes aren’t hearty enough to be considered a main course. So I like to add a bit of protein so there’s a bit more to it.

For this salad, I chose tuna. Because it’s what I had. Because I like it. I used canned for this one. But, then a few weeks later I discovered fresh tuna at the grocery store, and the leftovers from that dinner would work just as well (maybe better, hello, fresh!).

You could also use chicken, turkey, ham, quinoa, garbonzo beans, or lentils.

‘Cause why not?!

Then there’s the kale. It’s one of my favorite green veggies. But, I also love chard and spinach too. If you don’t have any of these dark green goodies, regular lettuce will work fine too (just don’t do the massaging step). A hearty butter lettuce works great, but use what you have in your fridge.

Kale is tossed with a bit of olive oil and some salt, then massaged for a few minutes. Your hands will turn green. That’s normal.

It will get darker and feel a bit limp, like it does when it’s cooked. I love kale this way. Easier to digest and super yummy.

You can really use whatever dressing you’d like. Although I’d suggest some sort of vinaigrette or something lemony. I just squeezed some lemon and drizzled a bit of balsamic over top. Perfect with the olive oil that was already all over the kale.

I like a lotta crunch in my salads. Usually nuts and carrots do the trick. Sometimes croutons are added. Here I’ve also got apples, because I happened to have some on hand. But, again, use what you have (and what goes well with tuna, or whatever protein you’ve chosen).

At other times, I’ve also used grapes (in season now, so yummy with tuna!), cucumber, apples, cheddar, and almonds. This is one of my favorite combinations. It would go well with a nice butter lettuce, or the massaged kale.

Tomato is also a good addition.

Use what’s in season and what will compliment the other ingredients, and you’re sure to find a winning combination.

However you toss it together, this hearty salad will hold up well prepared the night before for a work or school lunch. But, like most foods, it’s best eaten fresh, right after you’ve made it, standing at the kitchen island, out of the serving bowl… or maybe that’s just me.

Happy Eating!

Massaged Kale and Tuna Salad

Recipe Type: Main, Lunch, Side, Salad, Fish

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Total time: 15 mins

Serves: 2

Ingredients

Tuna: 1 can tuna, drained (or about 5-6 oz. leftover cooked tuna)
1/2 lemon, juiced
1 t olive oil
pinch cayenne
to taste salt
to taste pepper
2 T green onions, chopped
Salad: 3 C kale, torn into small pieces
1-2 T olive oil
1-2 T lemon juice
1/2 to 1 T balsamic vinegar
to taste salt
to taste pepper
1/4 C carrot, thinly sliced into rounds (or instead of carrots and green onions, try: grapes, cheddar cheese, cucumber, and apple)
1 apple, roughly chopped
1/4 C roasted and salted almonds, roughly chopped
(could also add chopped tomato)

Instructions

Combine all tuna ingredients together. Taste and adjust seasoning if needed.
Pour 1 T oil and a bit of salt onto kale. Massage with hands for 2-3 minutes (or until kale looks darker, wiltier, and a bit like it is cooked).
Top kale with tuna and remaining ingredients.

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fish Archive

31

2

Beyond Arugula Salad

Arugula Salad with Raisins and Salmon

Ingredients

Directions

7

0

Tuna Boats

Creamy/Liquidy

Herbs

Seasonings

Extras

Serve In

Happy Eating!

28

0

Customizable Panzanella Salad

Happy Eating!

22

0

Fish Wellingtons

Happy Eating!

8

0

Massaged Kale and Tuna Salad

Happy Eating!

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