Inspired by a friends version of "Pissed off Eggs", I whipped up this dish for Sunday brunch recently. Once your tomato sauce is prepared, you can have a meal on the table within 10-15 minutes. Play around with the added vegetables and use what's in season and in abundance around you. I look forward to making this dish in the summer when summer squash, eggplant, and fresh basil are in abundance.
Tamari baked cod comes in handy around this time of the year, when the temperatures are slowly rising, but a nip is still in the air. Its satiating and comforting, but a step away from the thick and hardy stews we've have been use to consuming all winter long. As green grass and warm weather approaches, it's a step towards eating lighter, fresher foods.
Cami and I recently discovered a kombucha "soda" company based out of Austin, Texas. They make "healthy" versions of classic soda flavors, and man are they awesome! My favorite is by far the Dr. Better, great name too.
I love a good salsa. On a hot summers day, I will happily spend spend my days enjoying a cold beer and chips & salsa! Although this is certainly a summery dish, come late February, Camille and I always start to crave more refreshing ingredients and less roots. Luckily Maine has a few hydro farms, so I can still locally source some of the necessary ingredients.
When the workload is demanding, lunch will at times take a back seat. In a pinch, recipes like this are great to have in your catalog. Once all your vegetables are prepped, a nourishing meal will be on the table in less then 20 minutes. This soups was so good, that both Camille and I drank a quart each in about 10 minutes.
With over 100 pounds of winter squash purchased from the nearby Peacemeal Farm, I have basically forced myself to use the bounty in new and interesting ways. Butternut, delicata, buttercup, and acorn are happily being stored in my root cellar and will likely last until late March, when my appetite for squash fades away.
The more these Polar Vortexes keep sending an arctic chill to Maine, the more I crave soup. During the colder months, I tend to make a lot of soup, usually about 2-3 times a week. Every batch is different, but usually starts with a homemade chicken or beef stock. Veggies from the rot cellar then get chopped and added to the flavorful broth along with various herbs, spices, seaweeds, and often times medicinal mushrooms.
There's nothing quite like a fresh scallop. Delicately textured and a sweet buttery taste, that when properly cooked, melts in your mouth. Like oysters, scallops are the sexy bivalve mollusk that have aphrodisiac attributes, they are the queen of the ocean.As a child, I mostly ate scallops 2 ways. Breaded and fried, or overcooked in some sort of Ritz cracker based stuffing. It wasn't until culinary school until I was given the opportunity to do the scallop justice in the kitchen.
We're big fans of these versatile potato cakes. Crisp them up for Sunday brunch, top with smoked salmon for your next dinner party, or serve along side roasted vegetables. These crisp, gluten free cakes are incredibly easy to make and can be made with a variety of ingredients. Not a fan of potatoes, use sweet potato or butternut squash instead.
Having spent the better half of November in Los Angeles, my body acclimated to the tolerable heat of the west and for a moment, I had forgotten that Maine was just starting to settle into winter. My first morning back east, I was greeted by a blanket of soft, fluffy snow that would continue on and off for the next day or so.