Fettuccine with Salmon, Peas and Corn

IMG_2001Some days, I just crave salmon. I can’t explain it, really, but when I have that craving, there is nothing to do but give in and enjoy. I’ve learned to listen to my body, and when it wants protein, I usually give in. Typically, we buy locally produced seafood and meat, but salmon isn’t local to North Carolina, so I make an exception for it. We purchase wild caught salmon, not farm raised, which ups the price for dinner. So, instead of giving up on it or blowing my budget completely, I like to add it to pasta, which stretches our meal out a bit. To save money, we also bought wild salmon pieces (the leftover pieces from trimming fillets) instead of pricey steaks or fillets. Since we were cutting them up anyway, it didn’t seem worth the price to buy a larger cut.

We tend to eat pasta dishes on Fridays or Saturdays, the day or two before our long runs. In our marathon training, we are up in the 20+ miles now (when the oppressive humidity allows), so we need the carbs to help us fuel through our running schedule. We agreed that this recipe is a keeper.

This pasta dish is wonderfully satisfying. It includes wild caught salmon pieces fresh, local organic corn, which is super good right now and peas. If you thought ahead and froze spring peas, this is a terrific use for them! This dish also uses a creamy faux alfredo sauce made from cauliflower–yes, you read right. Cauliflower! This genius recipe was posted by a talented food blogger on Pinch of Yum. HERE is her recipe. It is amazingly awesome.

Fettuccine with Salmon, Peas and Corn (makes 6 servings)

  • 1 lb. organic fettuccine noodles
  • 2 tablespoons olive oil
  • 1 yellow onion, peeled and chopped
  • 3-4 cloves garlic, peeled and minced
  • 1/2 lb. wild-caught salmon pieces, cut into 2″ chunks
  • 2 cups fresh, raw, organic corn (you can use frozen as well)
  • 2 cups fresh or frozen peas
  • 1 recipe cauliflower alfredo sauce
  • Kosher or mineral salt and freshly ground pepper, to taste
  1. Prepare the cauliflower alfredo sauce and set aside.
  2. Heat water in a stock pot for the pasta. When the water boils, add a healthy amount of salt to the water. Add the pasta and cook according to directions (about 10 minutes for fettucine).
  3. While the pasta boils, heat the olive oil in a large, deep skillet over medium high heat.
  4. Add the onions and saute for about 10 minutes, or until onions are soft. If onions begin to brown, turn the heat down.
  5. Add the minced garlic and cook for about 1 minute.
  6. Add the salmon and cook with the onions for about 4 minutes or until salmon is opaque on the outside.
  7. Add the corn, peas and cauliflower sauce. Add salt and pepper to taste. Stir well.
  8. Heat the sauce until all is warmed through–about 4-5 minutes.
  9. Drain the pasta and add to the skillet. Toss all together to combine.
  10. Serve immediately.

 

 

Summer Ravioli with Corn and Tomatoes

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Even though it is still in the 90s outside, I needed a change of pace from all the cold salads we have been eating. We had some frozen pimento cheese ravioli from local pasta maker Melina’s Pasta, so I concocted a new recipe using that wonderful ravioli and some fresh corn, sweet onion, garlic and cherry tomatoes that came in our Produce Box. The result? We will definitely make this again! You can use any cheese stuffed ravioli, it doesn’t need to be pimento cheese (although that was pretty terrific). Definitely add the crispy prosciutto if you are not vegetarian–it really brings everything together.

Summer Ravioli with Corn and Tomatoes (serves 2)

8 large stuffed ravioli
2 slices prosciutto
2 tablespoons olive oil
1/2 large, sweet onion, peeled and diced
2 cloves garlic, peeled and minced
2 fresh ears of corn (preferably organic)
1 pint heirloom cherry tomatoes
Kosher salt and ground, black pepper to taste
1/4 cup grated Parmesan cheese

Being a large pot of salted water to boil for pasta.
While water is coming to a boil, shuck the corn and use a sharp knife or a corn scraper to remove the corn from the Cobb. Set corn aside.
Wash cherry tomatoes and cut each tomato in half. Set aside.
Heat the olive oil in a large sauté pan over medium heat. When oil is hot, add the prosciutto and cook until crispy and slightly browned. Remove to a paper towel lined plate and reserve.
Add the ravioli to the boiling water and cook according to directions, about 7 minutes.
While ravioli is cooking, add the onion and garlic to the hot sauté pan and cook until soft, but not browned, about 2 minutes.
Add the corn and tomatoes to the pan and sauté for about 4-5 minutes. Stir frequently and season to taste.
Add the cooked ravioli to the sauté pan, toss carefully to coat the pasta.
Plate the pasta and vegetables, topping with crumbled prosciutto and Parmesan cheese.
Serve immediately.

Summer Corn and Black Bean Salad

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When summer starts blazing with heat and humidity, I usually lose my desire to cook anything complicated. I love cold vegetable salads in the summer–their fresh flavors add a a lot to grilled foods and if you add some protein (like sustainably caught tuna), you can turn a side dish into an entrée in a snap!

I found a corn salad recipe on Pinterest recently, and it looked promising. The photos were artful and lovely and the description sounded very tasty. I made it according to the directions, and not only was it not tasty, it didn’t look anything like the photo. Grrr. This made me wonder if anyone had actually made the recipe or if they were just re-pinning a bit of food porn. Pinterest is weird like that. Also, what is up with all the processed food recipes calling themselves “Amish” recipes? Pretty sure Amish people don’t eat cheese spread and Nutella. Just sayin’.

Once I found myself with a sub-par recipe, I re-assessed the situation, and came up with a plan to fix the salad. This is what I ended up with. The photo may not be beautiful, but the flavors are, and I vouch for the recipe because I actually did make it and eat it myself!

To update you, I finished my first 10K race, the Athleta Esprit de She, in the blazing heat and had such a great time, even if my time wasn’t great. It was wonderful to run with a group of women–what terrific, positive energy! I met some wonderful people, including a lovely lady named Pam, who encouraged me to run the Disney races. At 59, she has been running for 3 years, and has finished 8 half marathons with her daughter. Her blog, We Run Disney, is HERE if you want to check it out! As I close in on 50, I have been really giving a lot of thought to what I want to accomplish before that milestone. Pam was so friendly and encouraging, that I emailed her for more info. and now, I have set a new goal–Tom and I are going to run the Disney Princess Half Marathon in February 2014! Yes, yes, you wonder how Tom qualifies as a “princess”. Turns out, princes can run with a qualifying princess, so now our decision is what kind of matching costumes to wear (Tom would vote for “no costume,” but what fun is that?). And at some point soon, we will start training. Fun!

Salads like this will help us train in the sweltering months ahead! You can make this full recipe or divide everything in half for a smaller amount. Either way, it’s all good!

Summer Corn and Black Bean Salad (makes about 8 servings)

  • 4 ears of organic corn
  • 2 cans organic black beans
  • 1 pint organic cherry tomatoes
  • 1/4 cup chopped chili peppers (I used 1/2 can of roasted Hatch New Mexican peppers)
  • 1 avocado
  • 1/4 cup olive oil
  • Juice of one lime
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  1. Cook corn in your preferred method. I leave the cobs wrapped in the husks, cut the bottom inch off and microwave the cobs two at a time for 3 minutes. Let the cobs cool a bit, then grab the tops of the husk and silk and push the cob out the bottom. You should end up with one naked cob and a handful of husk and silk.
  2. Using a sharp knife or a scraper, remove the corn kernels from the cobs and put in a bowl.
  3. Drain and rinse the black beans and add to the bowl.
  4. Wash and halve the tomatoes. Add to the bowl.
  5. Whisk together the olive oil, lime juice, salt, pepper and garlic powder. Pour over the vegetables and mix well.
  6. Cut up the avocado (or mash like guacamole) and fold into the vegetable mixture.
  7. Cover and refrigerate for at least an hour.
  8. Serve chilled.
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