Happy Wednesday, Y’all! I hope you had a wonderful long Memorial Day weekend! A big thank you to all our Veterans and Military for all you do and sacrifice! One of my fondest memories growing up was watching my grandfather march in his Marine uniform in the Litchfield Memorial Day parade. Memorial Day also officially kicks off SUMMER (and the right to wear white pants!) not to mention lots of BBQs, camping, outdoor activities and lawn games of every kind. This past weekend I went down to southern Utah to explore some of the hidden gems in our state. The longer I live here the more I realize just how cool our state is.
You could spend your whole life visiting the National Parks in Utah and still you wouldn’t see everything the state has to offer.
Farm Fresh Eggs
Our bucket of goodies
Last week we received our first CSA delivery from Urban Farm and Feed. We got so many delicious things including fresh eggs, kale, arugula, radishes, oregano and my favorite Rainbow Chard. Look how beautiful it is!
I didn’t even enhance these photos, the chard is naturally this amazing color! What I love about the CSA (other than its local, fresh and amazing) is sometimes you get produce that you wouldn’t normally buy at the store and you are forced to cook something totally new. I am planning on taking you with me on my CSA journey of fun new vegetables, so stay tuned all summer long for great ideas and recipes for your produce, whether it’s from the farmers market or your CSA!
So lets kick off this summer party with some Rainbow chard. This recipe is super easy and takes just a few minutes to saute up. It goes great with chicken, steak, burgers, fish… well just about anything. I hope you enjoy!
Rainbow Chard with Parmesan, Pine Nuts & Basil (Serves 4)
- 13 to 14 oz. Rainbow chard (about 1 large bunch)
- 1 Tbs. extra-virgin olive oil
- 3 Tbs. pine nuts
- Kosher salt
- 1 Tbs. minced garlic (about 2-3 cloves)
- 2 Tbs. sherry (or dry white wine)
- 1 Tbs. cold unsalted butter, cut into 4 pieces
- 1/4 cup grated fresh Parmesan cheese
- 1/4 cup thinly sliced fresh basil leaves (8 to 10 large)
- First, wash and dry the chard leaves and stems. Cut the stems from the chard leaves. Cut the leaves into 2- to 3-inch pieces. Slice the stems crosswise 1/4 inch thick.
- In a medium sauté pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer the pine nuts to a plate, leaving behind as much oil as possible.
- Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just until fragrant, about 15 seconds.
- Add the chard leaves, 1/4 tsp. salt and sherry. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.)
- Remove the pan from the heat, add the butter pieces, Parmesan and basil, stir to combine.
- Using tongs, immediately transfer to a serving plate. Sprinkle toasted pine nuts and extra Parmesan if desired. Serve immediately.
Howdy there y’all! I am so sorry for my long absence in posts! Last week I was on vacation (in beautiful Mexico!) and it took me a little while to get back in the swing of things. Sometimes I feel like I need a vacation after my vacation! Be near the ocean again made me realize how much I miss it! I love the sound of the ocean and the salt air! Don’t get me wrong, I love Utah but after growing up near the ocean there is nothing more comforting than hearing the waves on the shore as you fall asleep. While we were down in Mexico we ate delicious fresh fish, stopped at little roadside taco stands and washed it all down with Cervezas, it was literally the perfect vacation! Even once we got home, I was still craving tacos!So I looked to one of my favorite fish taco recipes to easy my “the vacation is over” pains! I love all the fresh flavors of these tacos, the Chipotle slaw has a little spice which is balanced nicely by fresh cool mango and avocado. It’s the perfect taco Tuesday summer dish! The slaw is better when its made a day ahead which also helps cut down on prep time the day of. I usually save a little of the chipotle dressing to drizzle over the top of the tacos to give it an extra kick! So kick back with a cerveza or margarita, pretend you’re on the beach in Mexico and enjoy! Cheers!
Mahi-Mahi Tacos (Serves 4)
- 1lb Mahi-Mahi (I use frozen if the fresh doesn’t actually look fresh)
- 2 teaspoons chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped cilantro
- 2 tablespoons olive oil
- 1 lime, juiced
- salt and pepper to taste
- corn tortillas
Chipotle Cabbage Slaw (Serves 4-6)
- 1/2 small green cabbage, shredded (4-5 cups)
- 1/4 small red cabbage, shredded (2 cups)
- 2 large carrots, peeled and shredded
- 4 large scallions, green and white parts, sliced thin
- 1 jalapeno, diced (for less spice, remove some or all the seeds)
- 1/2 cup Chipotle Vegenaise (you can substitute regular Vegenaise or mayonnaise and add 1 teaspoon chipotle powder)
- 1/2 cup sour cream (or plain greek yogurt)
- 1/4 cup fresh squeeze lime juice
- 2 tablespoons honey
- 1 teaspoon cumin
- salt and pepper to taste
For the Fish
- Whisk together lime juice, olive oil and cilantro in a small bowl. Combine chili powder, garlic powder, and cumin and whisk into olive oil mixture.
- Place fish and marinade in a shallow baking dish or plastic bag and marinate for at least 20 minutes in the fridge.
- In a medium skillet, drizzle 1 tablespoon olive oil. Sear Mahi filets for 5-7 minutes each side, until it is cooked all the way through.
For the Slaw
- Combine cabbages, carrots, scallions and jalapeno in a large bowl.
- In a small bowl whisk together Vegenaise, sour cream, lime juice, honey and cumin until smooth.
- Pour half the dressing over the slaw, season with salt and pepper and toss to combine, adding more dressing if it looks too dry. I like to save some sauce for the tacos!
- Place Mahi-Mahi on a corn tortilla, top with cabbage slaw and mango avocado salsa. Serve with rice and beans, top with sour cream, chipotle sauce and/or hot sauce. Enjoy!
For more recipes follow me on twitter, Facebook and Instagram!
This past weekend I took a trip to St. George in southern Utah for the first time. It was unbelievable, the scenery is so dramatic and colorful, it looks fake. Large red rocks, red sand and crisp blue sky makes you feel as though you are in a poster or movie.
I also walked a Labyrinth for the first time in Kayenta at the Coyote Gulch Art Village. I had never walked in one before. There is one way in and one way out, by meandering through the path you reach the center stone where you can place an offering, prayer or write your name, before weaving through the path the same way you came in. Stepping over the stones or jumping out of the circle is bad luck and disrupts your journey. It was fun activity in a beautiful location!
Walking through the Labyrinth was beautiful and calming- until I got to the center and realized I had to do the whole thing over again! But I was too afraid to jump the rocks for fear of upsetting some Earth God and paying for it later!
When the warmer weather arrives in the spring, I always crave fresh vegetables that are typically sparse in the winter. Even though you can get just about anything at market these days, you can always tell what produce is in season by how plump and vibrant it is! That is why this spring vegetable carbonara is a sweet spring treat!
The basil aioli is a lighter spin on pesto so you can enjoy the creaminess of carbonara with the bold flavors of fresh basil! Feel free to swap out other vegetables if they look fresher at the market! Enjoy!
Spring Vegetable & Basil Carbonara (serves 6-8)
- 1 bunch asparagus, ends trimmed, rubber band left on
- 1 pound linguini
- 1 cup Basil Aioli, recipe follows
- 1 cup shaved pecorino
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced into 1 inch pieces
- 6 oz baby bella mushrooms, sliced
- 2 Roma tomatoes, sliced into wedges
- 1 cup frozen peas
- 1 clove garlic, minced
- 2 large egg yolks
- 2 teaspoons mustard
- 1 teaspoon lemon juice
- 1/4 cup finely chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 1/2 cup vegetable oil
- 1/2 cup extra-virgin olive oil
- Bring a large pot of salted water to a boil over high heat. Add the asparagus (with rubber band on) and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the ice water, remove the rubber band, and cut into 1-inch pieces.
- Basil Aioli: Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. (you can use a blender or food processor) With the machine running slowly drizzle in the vegetable and olive oil. (Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.)
- In another skillet add 2 tablespoons of butter and saute mushroom, zucchini, and pepper for 3-4 minutes, add tomatoes and peas and saute another 3-4 minutes until everything is tender. Add cut asparagus to mixture, toss and set aside.
- Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, veggies, shaved cheese, salt, and pepper. Garnish with additional shaved cheese and serve.
Recipe adapted from Giada De Laurentiis