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!
Sorry for our apathetic approach toward blogging recently – we’ve been too busy eating lots of good food and getting too full to write. We promise to update more often – but tonight I have a wonderful recipe I’d like to share. Our good friend Ashley showed us how to make this last Sunday, and we enjoyed it so much that we had to repeat it tonight.
This is a good one for when you’re craving just a light dinner. In today’s case it was Mother’s Day and I went out to Joan’s on Third with my parents for lunch (I had a half roast beef sandwich, mac and cheese, salad, and a piece of crown cake). When dinner time came around, I felt myself not wanting something decadent, but light and healthy. Here is Ashley’s tasty recipe for minestrone soup:
- 1/2 large yellow onion
- 2 cans seasoned diced tomatoes
- 2 large carrots (sliced)
- 2 large celery stalks (sliced)
- 1 russet potato (chopped)
- About a box and a half of chicken broth
- 4 cloves garlic (minced)
- Fresh basil leaves (chopped finely in food processor)
- 1 small can of corn
- 1 can kidney beans
- Salt, pepper, and Italian seasonings to taste
- 2 bay leaves
Start by chopping the onion and mincing the garlic. Put a large pot on the stove and coat the bottom with olive oil. Sauté onions in the pot until they become translucent, then add the minced garlic. Slice the carrots, celery, and chop the peeled potato. Throw the veggies into the pot as well, and top with salt and pepper. Stir for a minute or two, making sure nothing is sticking to the bottom. Add in the tomatoes, corn, and kidney beans, then add the chicken stock. Put about two handfuls of fresh basil into the food processor and pulse until finely chopped. Add the basil to the soup, along with two bay leaves and some dried Italian seasonings.
Bring soup to a boil, then reduce heat and simmer on med-low until vegetables are fully cooked (could be about 45 minutes, so keep an eye on it). Serve with freshly grated parmesan, and if desired, a dollop of sour cream and balsamic vinegar. Yummy!