Recipe Roundup: Simple Summer Seafood
Summertime is all about the water—whether you're swimming in it or eating from it. We crave seafood this time of year, but we like to keep it simple with ceviches, seafood salads, and sandwiches that come together quickly so we can spend less time in the kitchen and more time on the beach.
Is there anything better than sweet chunks of fresh, chilled lobster tossed with mayonnaise (Hellman's, of course) and served in a warm, buttered bun? With cooked lobster meat made ahead of time (or better yet, left over from a lobster boil the night before) this New England classic couldn't be easier to make.
JBF Award winner Donald Link serves this light, flavorful salad with simply dressed watercress... Read more >
Market Haul: March 29
It's the last CSA box of the winter season and we plan to make the most of it. This week's haul included lots of root vegetables plus just enough greenhouse greens and crunchy radishes and cabbage to make a few crave-worthy winter salads.
The Haul: watermelon radish, red kale, scallions, kohlrabi, Russet potatoes, Napa cabbage, celery root, rutabaga, carrots
The Menu Ideas:
Farro Salad with Roasted Rutabaga, Ricotta Salata, and Hazelnuts [NYT]
We make a variation of this salad at least once a month during the winter months. It's endlessly adaptable--try it with roasted squash, feta, and walnuts, or toss in a handful of dried cranberries for an extra bite of sweetness.
Recipe: White Bean and Cauliflower Soup with White Truffle Oil
Take a break from your Thanksgiving leftovers with this delectable white bean and cauliflower soup from Richard Landau and Kate Jacoby of Horizons in Philadelphia. For a splash of luxury, the purée is finished with white truffle oil, the best that you can afford. "Buy a quality truffle oil and it will be your friend for life, " insists Landau.
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Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
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