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.

 

 

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Swiss Chard and Sweet Potato Quesadillas

20121108-090257.jpgFarm fresh sweet potatoes from our NC farmers!

Our Produce Box local veggie delivery service is ending soon (just for the winter), so I’ll be ordering a stock up box of sweet potatoes to take me through the holidays. This will be a LOT of sweet potatoes! This recipe makes good use of them, along with chorizo sausage from Mae Farm and Swiss chard (you could also use kale). We even made these ahead, wrapped them in foil and took them tailgating with us (if you do this, I recommend making these as burritoes instead–easier to eat). You could substitute the chorizo for soyrizo or just leave it out and you would have a great vegetarian meal.

Swiss Chard and Sweet Potato Quesadillas (makes 4)

  • 4 whole wheat tortillas
  • 2 small sweet potatoes, scrubbed and pierced with a fork
  • 1 large onion, diced
  • 1 1/2 c. Swiss chard (about 1 bunch), trimmed and chopped
  • 1 lb. chorizo sausage
  • 1/2 c. black beans (cooked or canned–not dried)
  • 1/2 tsp. smoked paprika
  • Olive oil
  • Salt and pepper to taste
  • Shredded cheese
  • Salsa for serving
  1. Preheat oven to 400 degrees. Roast sweet potatoes in oven for about 45 minutes or until tender. Remove from oven and let cool slightly (you can do this the night before).
  2. Remove potato skins, transfer potato flesh to a small bowl and mash until smooth.
  3. While potato is cooking, crumble the chorizo into a large skillet and cook over medium heat until brown. Use the back of a wooden fork to break up any large pieces. Remove from pan and drain on paper towels.
  4. Reserve 3 tbsp. of drippings and discard the rest. Heat reserved drippings over medium low heat and add onion. Saute onion until caramelized, about 30 minutes.
  5. Stir in Swiss chard and sausage and continue to cook until greens are wilted. Season to taste with salt and pepper.
  6. Combine black beans and paprika in a small bowl.
  7. Divide sweet potato, sausage mixture and beans evenly onto 1/2 of each tortilla. Sprinkle with cheese. Fold empty half over the filled half.
  8. Put quesadillas on a parchment or foil lined baking sheet and brush tops with olive oil.
  9. Bake at 400 for 8-10 minutes.
  10. Serve with salsa and a green salad!

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.

Tomato, Avocado, Bacon, Lettuce and Egg (TABLE) Sandwiches

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The weather has finally turned toward summer, and this week I ramped up my running schedule. I love getting out on the greenways, but a side effect of more exercise is that I am STARVING. Not just a little peckish–I am “I could rip someone’s head off” hungry. Trying not to eat like a linebacker, though, ’cause if I do, I won’t be running anywhere. This version of a spring BLT sandwich (a TABLE sandwich) is more satisfying than the regular variety without being bad for me (like the 5 Guys burger I was contemplating). This is definitely a thick, Dagwood-style sandwich and it makes a meal on its own.

Why TABLE? Well, TABLE sounded like a better acronym for the ingredients than BLEAT, right? All of these ingredients except the avocado came from our local farmer’s market and were locally produced–even the whole grain, multigrain bread from La Farm.

Speaking of bread, if you are watching your carbs, this sandwich could also be served open-faced, if you wanted to eliminate one slice of bread (when the bread is fresh and truly whole, multigrain, I’m up for both slices!).

For supper, I sautéed some fresh asparagus in about 2 tablespoons of the bacon fat until they were just tender, and served that with our sandwiches. The sandwiches were so filling on their own, we didn’t need an extra vegetable, but it was delicious all the same. Yum!

Spring TABLE Sandwich (makes one sandwich)
One sandwich has 560 calories and 23 grams of protein. It is a meal by itself!

  • 2 slices whole, multigrain bread (La Farm)
  • 1/4 organic avocado
  • 1 slice local raw cheddar
  • 1 organic Roma tomato
  • 1 leaf organic lettuce
  • 2 slices cooked local bacon
  • 1 farm egg
  • 1 teaspoon organic mayonnaise
  1. Toast the bread slices and set aside.
  2. Mash the avocado with a fork until it is guacamole texture. Set aside.
  3. Slice the tomato and set aside.
  4. In a small nonstick pan, cook the egg to your desired done-ness. I like lightly fried with a slightly runny yolk.
  5. Assemble your sandwich by spreading the avocado on one slice of bread. Top with cheese, bacon, tomato, egg and lettuce.
  6. Spread mayonnaise on the remaining slice of bread and put that slice, mayo side down, on your sandwich.
  7. Dig in!

 

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