Wednesday, May 29, 2013

Spring Fiddlehead Salad

All too often I gather up every vegetable in my refrigerator, cut them up, and throw them on top of some lettuce.

A literal "everything but the kitchen sink" type of salad.

Now, I'm not complaining.  Nor is a vegetable loaded salad a bad thing.  However, I forget about the delicious simplicity that comes out of just a few ingredients and a delicious dressing.  And this was the salad that reminded me of that whole "simplicity is key" thing. 

A vegetable, a fruit, a nut, and some dairy.  Seriously.  Could it get any more simple?

Before I let you in on the whole simplicity thing, we obviously need to chat about the whole fiddlehead fern thing.  I first had fiddleheads at Journeyman, an unbelievable little restaurant in Somerville (that I've probably already told you about).  They were served with a spruce panna cotta, morel mushrooms, and a spruce crumble.  Easy to say I was swooning as soon as the plate hit the table. 

They have this unbelievably earthy flavor (but nothing like eating dirt) that I can't compare to anything else, they have the perfect "crunch", and let's be honest...they are easily the most fun looking vegetable.

So go grab some fiddleheads.  They are a little hard to find so check your local farmers market or a local grocery store with a great produce section.  Don't wait though.  They have a short season and won't be around long!

Adapted from Roost

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

{Printable Recipe}

1 pint fresh fiddlehead ferns
spring mix lettuce
1 large orange, cut into chunks
handful of toasted almonds, roughly chopped
parmesan reggiano

for the dressing-
1 medium shallot, finely minced
1/3 cup balsamic vinegar
1 tsp fresh thyme, chopped
3/4 cup extra virgin olive oil
salt and pepper to taste

  1. Bring a pot of generously salted water to a boil.  Trim the stem off of the fiddleheads and wash thoroughly, gently rubbing them between your fingers.  Drain well.  Blanch fiddleheads until tender, about 5 minutes.  Pour into a strainer and run under ice cold water to halt the cooking.  Drain again and chill until ready to serve.
  2. To make the dressing, combine the first four ingredients in a blender and pulse several times.  Slowly pour in the olive oil while on low speed.  Taste and adjust seasoning.
  3. Toss the lettuce, orange, almonds, and fiddleheads in a large bowl.  Top with parmesan and toss with dressing.

Monday, May 27, 2013

Meal Plan Monday

Happy Monday!

Is everyone (in the US) enjoying their nice long holiday weekend?  Hopefully you're getting to partake in some sort of outdoor activity, some even more delicious food, and just relaxing.

Today I plan on: Grilling.  Eating.  Frisbee.  Listening to the Cardinals game.  Grilling more.  Eating more.  Cornhole.  And of course basking in the sun.

Rough life isn't it?

I was planning on doing some much needed errands today but I came to the sweet realization that it's a holiday and everything is closed.  Forced procrastination, I love you.

And while I'm on the subject of procrastination...I've been meaning to tell you...I'm going out of town for a couple of weeks and June...and therefore abandoning the blog.  Typical right?  Right.  However, just like last year I'm starting to line up some amazing guest bloggers to share recipes with you guys!  Exciting right? 

So keep your eyes peeled for that.  It's going to be amazing.

And of course have a great week!


I already told you I'm definitely going to be hovering over a grill today.  However I haven't decided if this will be in round one or two.  It seems unlikely that I can hold out for round two but we'll see.
Grilled Eggplant, Halloumi and Pesto Burgers


Alright.  Come on.  This looks delicious.  I'm not a huge fan of sandwiches with big slices of I might go a different route in that department.  Maybe a lettuce wrap?  Maybe just a thin slice of grilled bread?  Either's going to make my mouth very very happy.
Boiled Egg, Seared Asparagus, and Pickled Onion Sandwich


I already know that I'm going to have withdrawals from The North End Fish Market when I move out of Boston.  I've become so unbelievably spoiled when it comes to seafood and it's because of this place.  Let's not think about that yet.  This looks so simple and so tasty.  And it's tossed with a ginger-miso dressing?  YES.
Black Sesame and Almond Crusted Ahi Tuna with Beech Mushrooms and Mixed Greens


I had to have a "bowl" in here somewhere.  My week would probably go to hell if I didn't eat at least one.  Kale...avocado...tomato...Are all things that usually make it in my bowls.  But spicy miso-dipped tempeh?  That's a new one.  And I'm salivating at the thought.
Kale and Avocado Bowl with Spicy Miso-Dipped Tempeh
from Healthy. Happy. Life


Pasta seems like a weekend thing to me.  I'm not sure why.  Maybe my mom used to make pasta on the weekends?  Or maybe it's because my dad and I ate Mac & Cheese for every meal while we were at the lake?  Either way this seems like an appropriate way to start the weekend.  Plus, I've been dying to grab some homemade noodles from Monica's Mercato.  Top those off with some fresh farmer's market veggies?  Perfection.
Green Summer Spaghetti with Vegetables

Thursday, May 23, 2013

Slow Roasted Salmon with Herbs


That was one whirlwind of a week.

And I don't think I could have asked for a better way to end my college years.  My parents were here.  We absolutely feasted on the most delicious food at every meal.  Played an excessive amount of pool.  Had a few celebratory cocktails.  Explored some unknown parts of Boston.  Did a little shopping...

...And of course I graduated!

After the amount of food I consumed over the past week my stomach is telling me that I should not be thinking about delicious food at the moment...

But the mere thought of this salmon makes me salivate.

I realized some time ago that I have never done a salmon post.  And that's ridiculous because I absolutely love salmon and I eat it all the time.

So I'm sorry that this is the first one I've shared...but I promise you it won't disappoint.  The slow roasting.  The slathering of herbs.  The spring salad.  It exceeded my expectations.

And I'd say it will do the same for you.

slow roasted salmon with herbs

Adapted from The Right Recipe

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes + 30 minutes to bring salmon to room temperature

{Printable Recipe}

2 lb wild salmon, with the skin on
1 lemon
1/2 cup shallots, finely diced
2 tablespoons olive oil
2 tablespoons fresh dill, minced
2 teaspoons fresh tarragon, minced
1/4 cup flat leaf parsley, minced
salt and pepper to taste

  1. Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.  Preheat the oven to 250° and place a shallow pan of water on the bottom rack.
  2. Finely grate the zest of the lemon until you have 1 teaspoon.  Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl.  Stir in 2 tablespoons olive oil.
  3. Place the salmon, skin side down, on a baking sheet and season generously with salt and freshly ground black pepper.  Smear about 1/3 of the herb mixture on the fish and turn it over.  Slather the skin side of the fist with the remaining herb mixture and sprinkle with a little more salt and pepper.
  4. Place the baking sheet in the oven and bake about 25 minutes or until the salmon separates into flakes.  Remove from oven and serve immediately.

Wednesday, May 15, 2013

Spicy Mango and Rice Bowl

I just spent 30 minutes going back and forth on which post to put out today.  The indecisiveness thing is paralyzing.

But really it's a good situation for all of us.  It means that I have so many delicious recipes to share with you that picking just one is almost beyond my capabilities.

Luckily, I looked at the clock and realized I was wasting precious time and decided to just go for this one.  Why not right?

We've talked about my love for food "bowls" on multiple occasions.

Food bowls are:
  1. unbelievably simple
  2. the perfect vehicle for testing out new flavor combinations
  3. quite healthy
  4. capable of being edible in less than 15 minutes
  5. adaptable to any mood
I could obviously give far more than five reasons...but people get bored at six.  Or start thinking your crazy.  And I don't need either of those.

This dish isn't too far off from my typical go-to bowl.  But there are three ingredients that absolutely seal the deal: mango, kimchi, and sriracha.  These must not be left out.  I repeat.  Must NOT be left out.  I know I said bowls are adaptable, but in this situation I need you to include those things.  At least the first time.  And then if you hate it're crazy.  But you can leave them out the next time.

So go.  Go make yourself a big bowl of deliciousness.

Adapted from Betacyanin

Makes: 1 serving
Prep Time: 15 minutes
Cook Time:  None!
Total Time: 15 minutes

{Printable Recipe}

1/2 cup cooked rice
1/2 mango, diced
1/2 avocado, diced
handful pea shoots
1/4 cup broccoli, roughly chopped
2 tablespoons kimchi
2 tablespoons green onion, thinly sliced
juice of 1/2 lime
soy sauce and sriracha to taste (optional)

Heat rice if desired and put on a plate or bowl.  Top with mango, avocado, pea shoots, broccoli, kimchi, and green onions.  Squeeze the lime juice all over and season with soy and sriracha if desired.

Monday, May 13, 2013

Meal Plan Monday

Happy Monday everyone!

It's a pretty exciting week here at Scarborough Food Fair.

Mostly because I have some super delicious recipes to share with you.

But also because...I'm graduating college this weekend!  I've been done with class for a few weeks now, but the whole walking across the stage thing is starting to make it feel real.

And the best part is...I get a nice long weekend with my wonderful parents!  Which will be filled with too much food, too much wine, and many games of cards to be sure.

Hope everyone has an equally great week!


Last week's Meal Plan Monday included a recipe for a Spicy Mango and Veggie Bowl...and it was to die for.  So I'm going for another one this week.  I mean you can't go wrong with bowls of wonderfulness anyway right?  Keep your eye out for the spicy mango'll be on the blog really soon!
Red Curry & Miso Roasted Veggie Bowl


I currently have leftover pizza dough in my refrigerator that is just screaming to be used.  Minus the prosciutto this pizza will be perfect (even though it would obviously be delicious with prosciutto).  Also...I have a mild obsession with runny eggs on food.  Which is why you see it on my MPM's all the time.  It's possibly one of my favorite additions to a meal.
Spring Pizza
from - Zen Can Cook


This past March I visited my parents in Florida and as usual we indulged on food for a solid week.  One of my favorite places was Sea Salt (if you're ever in Naples I highly recommend it) located in downtown Naples.  When we arrived everyone in the restaurant seemed to have ordered the same thing...a Lobster Reuben.  Naturally, two out of the four at our table had to try it...and it was mind blowing.  It's been on my to-do list ever since.  I tried to make it yesterday but the fish market was fresh out of lobster.  You better believe the recipe will be gracing your swooning eyeballs soon.
Lobster Reuben
picture from - Complex


As I mentioned earlier my parents will be arriving on Thursday afternoon.  And like any good planner, I'll be having a light lunch to prepare myself for the mass amounts of food we will be consuming for the next week.  The whole beurre blanc shrimp isn't exactly the lightest thing in the world...but's still salad.
Creamy Beurre Blanc Shrimp Salad


Considering the list of restaurants I want to visit while the parents are in town...I may not get to these this week.  But I wouldn't want to leave one out.  Because I like options.  And quinoa.
Crispy Quinoa Sliders
from - How Sweet It Is

a project for the week

Okay come on.  Why haven't I made sushi?  It's ridiculous and I need to make it happen.  Therefore this is my project for the week.  Who wants to join me?
Dragon Roll Sushi

because I'm graduating college this week...and probably deserve a drink...or eight.

Wasabi Bloody Mary

Rhubarb-Hibiscus Mojito

The Extra Mile - Roasted Fruit and Rye

The White Ginger

Pimm's Jelly

Thursday, May 9, 2013

Spring Asparagus Soup with a Poached Egg

As I mentioned on Monday, I'm absolutely swooning over all of the springtime produce that is at my fingertips.

Fiddlehead ferns, radishes, kale, artichokes, strawberries, rhubarb...and of course asparagus.

I would say spring produce is my favorite...but then I start thinking about fresh tomatoes, corn, peaches, berries...But I can have two favorites right?

Before I tell you about this soup I have to admit something.  As a kid I despised Cream of Asparagus soup.  As well as any other kind of "Cream of ...." soup.  Which seems pretty normal for a kid, but the hatred stuck around until a few years ago.

But now it's a whole different story.  Granted, I'm not telling you I love Campbell's Cream of Mushroom soup these days.  However, a nice creamy soup?  Yeah, okay.  They are pretty darn delicious.

And do you know what's even better than a nice creamy soup?  A nice creamy soup that isn't made creamy with cups upon cups of heavy cream.  Not that cups upon cups of heavy cream isn't delicious but it isn't exactly the healthiest.  Hello greek yogurt.  Creamy soup without the guilt.  You're excited already aren't you?

But we haven't gotten to the best part.  The poached egg on top is the star of this soup.  I mean come on.  When does an egg with a runny yolk not make something better?  Answer = never.

Add a bit of cracked pepper and you have an impressive springtime gem on your hands.

Makes: 2 main servings or 4 appetizer servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

{Printable Recipe}

1 bunch asparagus, trimmed and cut into 1 inch pieces with the tips reserved
1 medium onion, diced
1 large leek, trimmed and sliced into 1/2 inch pieces
1 clove garlic, minced
2 tablespoons olive oil
3 cups vegetable broth
small bunch fresh tarragon, chopped
1/4 cup plain greek yogurt
juice of 1/2 lemon
salt and pepper to taste
1 egg per serving
1-2 teaspoons vinegar

  1. In a large stockpot, heat 2 tablespoons olive oil over medium heat.  Add the onion, leek, and garlic.  Saute 5-8 minutes until veggies are translucent.  Add asparagus (not the tips!) and saute for another 5-8 minutes.  Add vegetable broth and tarragon and bring to a boil.  Reduce heat, cover, and simmer for 20 minutes.
  2. While soup is simmering bring a small pot of salted water to a boil.  Blanch asparagus tips for 2-3 minutes and then run under ice cold water to stop further cooking.  Set aside.
  3. After the soup has simmered for 20 minutes or so, puree soup using an immersion blender or regular blender until smooth.
  4. Return to pot and add yogurt, lemon juice, and salt and pepper to taste.
  5. In another small pot bring water to almost boiling and add 1-2 teaspoons vinegar.  Working one by one crack eggs into a small bowl and drop into the side of the pot using a spoon to nudge the egg whites closer to the yolk.  Turn off the heat, cover, and let sit for 4 minutes or until egg whites are cooked.  Remove egg from water with a slotted spoon.  Repeat for each serving.
  6. To serve spoon soup into a bowl, place poached egg on top along with asparagus tips.  Add freshly cracked black pepper if desired.

Monday, May 6, 2013

Meal Plan back!

I know you can't tell right now...but the excitement is literally shooting out of my fingers and into my computer as I write the first Meal Plan Monday in what seems like centuries.

Granted it's only been a couple of months.

But I guess I kind of missed these things.  I really miss the hours of "not wasted" time scouring the internet for delicious food that usually results in me getting distracted and making something I've found in the middle of the search.

I feel like in my absence I've gotten way behind on exploring the blog world and it's delicious food so I'm excited to get back to it.  And I hope you are too.

I'm already salivating about this weeks meal plan and I kind of want it all now...does it have to be spread out over the whole week?


Tonight I'm feasting with a foodie friend for our monthly lavish meal.  We're on a rampage to experience some of the best food in the city before I leave in August.  And tonight we are going to looks amazing.  You should probably go salivate over the menu for a minute.  So to prepare...I'm obviously going for a light lunch.  The refrigerator is looking a little empty so I might have to improvise a bit but you get the idea.
Spicy Mango + Black Rice Veggie Bowl
-from Betacyanin


70° in Boston tomorrow and I'm thinking this is going to happen on the grill.  I've actually been craving some good homemade cornbread (the real kind...not New England cornbread which is actually a sugary block of cake...).  They suggested having this with greens and avocado.  Uh yum.  Also...Hipster Food was nominated as one of Saveur's Top Food Blogs for 2013 and it's a great vegan blog SO check it out.
BBQ Tofu with Freshly Baked Cornbread


There has to be Brinner at least one night a week.  And the fact that this is overflowing with spring veggies that are now available for my purchasing is beyond exciting.  Farmer's market here I come.
Baked Eggs with Asparagus, Ramps, Goat Cheese, and Pea Shoot Almond Pesto


Along with Brinner, salmon usually makes it on the menu once a week.  Especially in the summer.  Salmon on the grill = happy tastebuds.  I also adore the fact that the salad has blue cheese...I love nasty, smelly, delicious blue cheese.
Dijon Glazed Salmon and a Sweet Pea Salad


Once again...I'm overly excited about the spring veggies thing.  And fiddleheads are probably my favorite because they are easily the coolest looking vegetable, which is not an easy thing to be.  I actually discovered an entire barrel of fiddleheads at Whole Foods the other day...anyone want to come over for dinner?
Fiddlehead Fern and Pomelo Salad
-from Roost

and because mom deserves breakfast in bed...
Seriously.  Either you should be making your mom (or someone's mom) breakfast OR you should be getting served breakfast in bed this weekend.  It's only fair.

Cabbage Patch Juice

Strawberry Grapefruit Smash
-from Sprouted Kitchen

Wild Sockeye Salmon Poached Egg, Broccoli Ginger Fritters, and Miso Hollandaise

Hazelnut Pancakes with Roasted Rhubarb and Cardamom Compote

Yogurt Brulee

Broiled Asparagus, Spring Onion, and Poached Egg over Grits

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