Food

Salmon, Wilted Spinach & Polenta Cakes

Salmon, spinach and polenta cakes
I recommend this dish for three reasons. One, it looks relatively impressive for an at-home dish Two, it’s easy and a lot of the steps can be done in advance. And three, it’s really delicious. Oh, and there’s a fourth…it’s pretty healthy. It’s a great meal to make for company.

 

 Pan Seared Salmon over Wilted Spinach and Polenta Cakes
Serves 2




Ingredients

2 4 oz. salmon fillets
3 cups of baby spinach
2 cloves of garlic
1 1/2 tbsp olive oil
1/2 cup of instant polenta
1 3/4 cup of water
1 tsp kosher salt
1/2 cup of grated asiago cheese
2 tbsp creme fraiche
Chopped fresh herbs of your choice (such as basil, chives or dill)

Directions

Start by making your polenta. I use instant polenta because it’s super quick (as the name implies…). Put your water, salt and polenta in a small saucepan and cook per package directions.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

When it’s finished cooking, remove from heat and stir in asiago cheese.

Prepare a small baking tray / jelly pan with parchment paper.
Spread polenta evenly in pan and chill for at least an hour.

 


When polenta has cooled, measure out spinach and give it a rough chop.

Pat salmon dry with paper towels and season with salt and pepper.

 

Add 2 tsp of olive oil to your saute pan and add spinach and garlic, cooking for just a few minutes until spinach is just wilted. Set aside.

 

Simultaneously sear your salmon fillets in the remaining olive oil (2 tsp). Cook to desired doneness.

 

Cut cooled polenta into rectangular shapes slightly larger than the size of your fillets.
Plate it up. Put the polenta cake in the center of your plate. Spread out the wilted spinach over top and then carefully place the salmon filet on the spinach. Finally, top with a tablespoon of creme fraiche and some fresh herbs (I used basil).

Enjoy!!






Our Favorite Super Bowl Snacks

Our Best Super Bowl Recipes - Guacamole, Stuffed Pepper Poppers and Soft Pretzels

Like any self-respecting non-pro-football fan, I start to take note of the season right about now, a few days before the big game when I start planning the snacks I’ll chow down on whilst watching the finest commercials of the year. Steph and I went through our old posts and pulled together the three yummiest and most appropriate Super Bowl recipes that we have. Whether you’re watching the game, or watching the commercials (or both), these snacks will definitely hit the spot!

First up are my Soft Pretzel Bites with Truffled Gruyere Dipping Sauce. Yes, you might lose a few folks at your Super Bowl party when you say “Truffled Gruyere”, but you can certainly sub in a more basic cheese sauce if you so choose!

Get the recipe here.

Next up are Steph’s Sweet Pepper Poppers. Yes, they are just as yummy as they look. Make a lot because these will go fast!

Get the recipe here.

And, finally, NO Super Bowl party is ever complete without guacamole, right? Here’s my recipe that I’ve spent a very looooong time tweaking. Note that if you’re making this for people who don’t like onions, you may want to make some modifications….

Get the recipe here.

Enjoy! Go Panthers! (I live in Charlotte, so it’s my default team…although Peyton seems like a good guy too….)

If you need inspiration for Game Day cocktails, check out our recipes here.

Our Favorite Vegetarian Super Bowl Recipes (Soft pretzels, Guacamole and Cheesy stuffed peppers )

 

 

Sausage, Spinach & White Beans with Goat Cheese

There are so many reasons I love the fall – brilliantly colored leaves, apple orchards (and cider), football, pumpkin patches, Halloween, Thanksgiving etc. Plus there’s the fact that everyone else seems a little happier (because they love fall too!).

This Sausage, Spinach and White Beans dish epitomizes the perfect fall dinner for me. It’s hearty and healthy and is sure to warm you up on a cool fall day.

Sausage, Spinach & White Beans with Goat Cheese

Ingredients

1 tbsp olive oil
4 links of hot or sweet Italian sausage, sliced on the bias
1 can of cannelini beans, drained and rinsed
1 can of diced tomatoes (14 oz)
1/2 of a yellow onion, diced
2 cloves of garlic, minced
4 cups of spinach, rough chopped
Salt and pepper to taste
1/3 of a cup of crumbled goat cheese, for topping

Directions

Start by heating your olive oil in a large skillet pan. Add sausage pieces and brown on both sides. Remove from pan.

Add the onion to the pan and cook until translucent. Add garlic, cooking just until fragrant. Add can of diced tomatoes (with juice). Add sausage back to pan. Add white beans. Season with salt and pepper, to taste. Simmer for 10-15 minutes. Add chopped spinach and cook until just wilted. Serve in shallow bowls with goat cheese sprinkled on top. Enjoy with some fresh bread!

Sausage, Spinach & White Beans

Pumpkin Pie Streusel Coffee Cake

Happy First (Unofficial) Day of Fall! Even though it’s still blazing hot in the South, at this time of year my inner Northerner reminds me  that it’s time to start embracing the autumn season. And, for me (and countless others), baking is a big part of the season. Pumpkins, apples … you know the drill.

My grandma used to make delicious pumpkin muffins. There would be these pockets of pumpkin in them, that didn’t tasty bread-y like a muffin, but instead tasted like little dollops of pumpkin pie baked right into the muffin. They were amazing and she was well known for that recipe. I’ve had in on my mind for a while to try to recreate that unique texture and thought I’d give it a whirl in a coffee cake. While it’s not exactly like her muffins, it’s definitely reminiscent and definitely delicious. I hope you love it!

Pumpkin Pie Streusel Coffee Cake





Ingredients

For the cake
3 eggs

1 cup sour cream
1 tbsp pumpkin pie spice
7.5 oz. (1/2 can) pumpkin
1 3/4 cup flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

For the pumpkin pie “dollops”
7.5 oz. (1/2 can) of pumpkin
2/3 cup sugar
2 tsp pumpkin pie spice

For the crumb topping
1/2 cup of butter
1 cup of flour
1/3 cup brown sugar
1/3 cup white sugar
1 tbsp pumpkin pie spice

Directions

Preheat oven to 350 degrees.

Start with the crumb topping. Soften butter and mix in sugars and spice. Add flour and mix until crumbly. Set aside in fridge or freezer so it slightly hardens prior to baking.

Next, make the cake batter. Beat the sour cream and eggs.

Then add pumpkin to the sour cream mixture. Mix your dry ingredients in a separate bowl.

 

Pour the wet ingredients into the dry ingredients and mix until just incorporated.

Now, move onto the pumpkin “dollops”. Beat eggs, sugar and pumpkin in another bowl.

Pour cake batter into a prepared 9 or 10 inch cake pan.
Drop spoonfuls of your pumpkin mixture on top of the cake batter.

 

Gently spread pumpkin around. You do not want to incorporate it into the cake batter too much, just spread it out over the cake.

 

Finally, sprinkle crumb topping over the top.

 

 Bake for about 45 minutes, checking for done-ness with a toothpick.
Serve warm. So good!!

My Best Tzatziki Sauce

Not sure if I’ve mentioned this before, but Greek food is my absolute favorite. I fell in love with it while I lived in Toronto during graduate school. Toronto’s Greektown has, in my opinion, some of the best Greek food outside of Greece. My favorite? Lamb Rosemary Pie at Ouzeri.  Not fancy, but just the ultimate comfort food in my book. With that said, I’m pretty happy snacking on some warm pita bread with some good tzatziki sauce.

Tzatziki, the ultimate and super-delicious Greek sauce / condiment, works with so many foods – meats, salads, breads, sandwiches, etc. Believe it or not, my tzatziki recipe is probably my most-tested recipe. I’ve tweaked it for YEARS and will likely continue to tweak it for years to come. (I’ll update the recipe accordingly).

Tzatziki Sauce

Ingredients

1 7 oz. container of greek yogurt (I use FAGE Total – not light or fat free)
1/2 cup shredded cucumber
1 clove garlic, minced
2 Tbsp olive oil
1 Tbsp lemon juice
1/2 tsp salt
1 tsp sugar

Directions

Shred cucumber with a grater. Put in colander and sprinkle with a little bit of salt to help drain the water from the cucumber. Let sit for 30 minutes.

After 30 minutes have passed, press down on the cucumber with a wooden spoon to squeeze out as much moisture as possible.

Mix shredded cucumber in with greek yogurt. Add minced garlic, lemon juice, salt and sugar. Finally, drizzle in olive oil. Ideally, chill sauce for an hour or longer prior to serving.