Like I said before, my uber-organized recipe and shopping list plans started to fall through around Week 2-3, haha! But, that didn’t mean I gave up! No! I have come too far for that!
Here are a couple quick meals that I threw together on the fly:
Potato Pancake with Avocado, Fried Egg, Cherry Tomatoes, Cilantro and Cholula
Shred a potato and press it into an even layer in a small cast iron skillet slicked with a little olive oil. Cook until golden brown and crispy, flip, season with salt and pepper and cook until the other side is g-b and crispy. Turn out onto a plate and season again with salt and pepper. Top however you’d like!
Crispy Skin Salmon with Roasted Beets, Carrots and a Cauliflower-Coconut Puree
The beets were braise/roasted in the oven. Cut of tops and bottoms but leave the skin on. Place in a baking dish and cover about halfway with water. Add a splash of vinegar and a few strips of lemon peel. Cover and cook in a 375 degree oven for ~45 minutes, until tender. Let cool slightly, slip skins off and slice. For the puree, I simmered cauliflower florets, thyme and garlic in coconut milk until tender, then pureed with an immersion blender. Season with fresh lemon juice, salt and pepper to finish. Sear the salmon, starting skin side down, in a cast iron skillet until crispy and golden brown, 7-8 minutes. Flip and cook another four minutes. Remove from the pan and set aside. Add the sliced beets and some diced carrots to the pan and cook until crisp tender, about 8 minutes. Season with salt and pepper. Garnish with fresh dill and enjoy!
Sunday Roast Chicken with Potatoes and Cauliflower
Spatchcock a 3-4 pound chicken. Place breast side up on a baking sheet and smother with olive oil, salt, pepper and herb de provence. Toss about a pound and a half of baby red bliss potatoes in olive oil, salt and pepper and add to the baking sheet along with the chicken. Roast in the oven about 45 minutes-1 hour, until the juices in the leg run clear or the breast meat registers 165 on a meat thermometer. Let rest. Sear cauliflower florets in a cast iron until deeply golden on both sides. Season with fresh lemon juice, fresh parsley, salt, pepper and Aleppo pepper.
Sardines with Roasted Red Pepper Salad
Chris made this amazing dish of sardines with a red pepper salad for dinner a few nights ago. Cook the sardines whole, seasoned with salt and pepper, in a cast iron skillet until golden brown and crispy, 5-6 minutes per side. Top with a quick salad of roasted red pepper, red onion, mint, orange zest and capers. Eat with a green salad.
Slow Cooked Pork Loin with Cabbage and Mashed Potatoes
This is great, chilly evening comfort food. I took a 3 pound pork loin, smothered it with dijon mustard, rosemary and thyme and cooked in in the slow cooker for 2.5 hours in homemade chicken stock, fresh apple and lemon juice, whole rosemary and thyme stalks, onion and garlic. I boiled some potatoes, put them through a food mill and incorporated some of the cooking liquid from the pork into them to keep them moist. I thinly sliced the cabbage and cooked it with toasted caraway seeds and more of the cooking liquid from the pork. Garnish with fresh thyme. Not a whole lot of color on this plate but it was damn tasty.