Hello friends! First of all, may we offer our most sincere apologies for our lack of posts in the past month and a half! We don’t have much of an excuse for the lack of updates besides our own laziness. However, each of us have been undoubtedly busy with our demanding jobs, along with vacations to Austin, San Francisco/Marin County, Ventura/Santa Barbara, Colorado (for Fletch, who went to both Boulder and Vail), and most recently San Diego. We’ve had a large amount of awesome food in the past month and a half, and to begin to catch you up, here’s one dish that really set the bar high.
I mean, how can you not want to eat this? It’s fresh, healthy, summery…. incredible. Here’s what you’ll need:
- Sushi-grade Ahi steaks
- Fresh, ripe Papaya (should be orange on the outside and not too firm)
- Ripe Avocados
- Baby salad greens
- Sweet, fruity salad dressing (we used pear champagne vinaigrette)
- Side of your choice, if desired (couscous is pictured above)
Season the ahi steaks to your liking – liberal salt, pepper, and anything else you may choose to compliment the flavors. Sear the steaks on high until the top and bottom are white, yet the middle is still pink – usually about one minute per side, depending on the thickness of the steak.
Slice the papaya and avocados lengthwise, and toss the salad greens with the dressing. Arrange and plate the dish, and just take it all in – the sweetness of the salad with the papaya mixes with the saltiness of the fish and avocado and creates a unique and delicious flavor. Enjoy!
This is a great healthy, quick and easy meal if you happen to be at a Costco. Pick up their Salmon Fillets with herb butter and a “Grand Parisian” salad. You can spread the herb butter on top of the fillets, also using some salt, pepper, and lemon juice. Bake the fillets at 350 for about 20 minutes. Couscous makes a great accompaniment to this dish, as well as the salad. Fast and delicious!
This beautiful sight was tonight’s cheap, easy, and delicious weeknight dinner. The key ingredient here is Trader Joe’s “Soyaki” sauce. However, if you are so unfortunate to not live near a Trader Joes, you may purchase a similar product called “Soy Vey,” which is equally delicious. Our meal included the following: grilled chicken, couscous with peas and parsley, and baby green salad with asian vinaigrette dressing.
- Chicken breasts (one per person – Organic if you can find it)
- Soyaki or Soy Vey marinade
- Instant couscous (I use a cup of dry couscous for three servings)
- Frozen Peas
- Fresh flat-leaf Italian parsley
- Mixed baby green salad (or salad of your choice)
- Salad dressing (something to compliment the marinade flavors, which is why I chose the asian vinaigrette)
For the chicken:
Marinate the breasts in the sauce and let sit in the fridge (on a plate, covered with plastic wrap) for about an hour. After marinating, grill chicken on medium heat, drizzling the leftover sauce over the breasts. Grill about five minutes per side until cooked through, being cautious not to overcook to the point that it is no longer tender. Remove from heat and let rest for several minutes before cutting into.
For the couscous:
Couscous is a wonderful, easy side dish. It only takes about ten minutes to prepare, and any store-bought box will give you directions. I like to spice it up a bit by adding some frozen peas into the water before boiling, and chopping some Italian parsley to stir in after the couscous has set. I also add a dash of garlic powder to taste, if you so desire.
Toss some salad with your dressing of choice and you have yourself a quick, healthy, affordable and amazing dinner! We enjoyed this with a bottle of Pepperwood Grove merlot – a great value wine that usually runs about five dollars.