Carolina Deviled Clams

These are little bites of absolute, spicy clam bliss! This is the third recipe in my vintage recipe remake collection and boy am I glad that I chose to revamp this one; frankly I am not sure why its a vintage recipe we should be eating this daily! This recipe comes from the Young Republic cookbook which spans the birth and younger years of the American Republic. Americans were enjoying independence and starting to find their own culinary style of cooking, and the southern states were a treasure trove of these American recipes. When people ask me or talk about the American culinary identity I always tend to think of southern food. Fried chicken, hush puppies, collard greens, macaroni and cheese and apple pie all come to mind. Old fashion, home cooked food that sticks to your ribs and makes you feel right at home. I know there are lots of other things that are part of the American cuisine but I have a southern mother and extended family so I grew up eating these things and they make me feel at home. I spent some time in South Carolina, about 5 years, and I love the seafood laden dishes that the state is known for; this dish is definitely reminiscent of that cuisine. I started with a garlic, celery, onion and bacon as the base for the stuffing. I then coated my homemade seasoned bread crumbs with this mixture and added a generous helping of Jojo's siracha which just put it over the top, boy was it amazing! I could have eaten the whole bowl of stuffing right there! I honestly couldn't imagine anything being more delicious, my husband and I ate 2 dozen, stuffed clams by ourselves; yes, yes that happened!

Let's talk about clams for a minute. I bought the wild US caught ones at my local co-op and those are the ones that the Monterey Bay Aquarium Seafood Watch recommends that you buy. It supports fishermen that fish responsibly and ensures that you are getting a healthy and quality product. That being said they are full of sand, because they are fished in the wild so you will need to clean them properly, or your dish will be full of grit. I soaked mine, changing the water 3 times, in very cold water with about 1/4 cup of cornmeal. The cornmeal makes the clams spit out the sand, you may still need to check them for sand after you have steamed them. I only had 3 that were still full of sand so this method worked well. You are also going to scrub them really well, with a potato brush and trim the beard if they have one, mine did not and you can ask your fishmonger to do this when you buy them.

This recipe makes 2 dozen clams, which at our house served 2.
Adapted from the Young Republic, A National Treasury of Cookery.

Ingredients

2 dozen wild caught, US clams, any kind of wild caught will work.
1 Fresh, organic bay leaf
1/2 Cup organic celery, chopped finely.
1/2 Cup organic onion, chopped finely.
4 Organic garlic cloves, minced or grated.
4 Pieces pasture raised bacon, chopped.
2 Tbsp pasture raised butter
3/4 Cup homemade bread crumbs, click on the link to get my recipe.
1/2 tsp dried, organic thyme
1/2 tsp dried, organic sage
Sea salt & fresh ground pepper, to taste.
2 Tbsp olive oil mayonnaise, I use Hellman's.
2 tsp Worcestershire sauce
1 large Tbsp Jojo's siracha, I highly recommend using a siracha or Tabasco here.
1 Tbsp fresh lemon juice
Big bunch fresh, organic chives, about 3 Tbsp chopped.

Directions

Put 2 Cups of water in a stock pot and the bay leaf. Steam the clams*, covered until they open, about 2-5 minutes. Remove from the heat and set aside uncovered to cool.

While the clams cool, cook the bacon in the butter until crispy. Add in the celery, onion, garlic, salt, pepper, thyme and sage. Saute till the vegetables are soft, about 6 minutes. Turn off the pan and add the bread crumbs directly to the pan, stir to coat them well. Remove them to a small bowl and stir in the mayo, Worcestershire, siracha, lemon juice and chives. Mix to combine well.

Prepare the clams by removing the top part of the shell, that is not attached to the clam meat, discard. With a pairing knife carefully sever the clam meat, separating it from the shell so that it will be easy to eat. Check for sand at this time, but be careful not to dump out the liquid in the shell unless you absolutely must, due to lots of grit, the liquid has a lot of flavor and keeps the clam moist. Arrange the clams, on the half shell, on a baking sheet and top each with some of the stuffing, you can be generous there is plenty to go around. Broil for 3-4 minutes or until the stuffing is a deep golden brown and crispy. Remove and let cool slightly (I actually thought they were best at room temperature).

Serve with a wedge of lemon and an icy cold local microbrew beer, they pair quite nicely with beer!

*Make sure to read the blog post above on how to clean your clams before cooking.

Shrimp, Chicken & Sausage Gumbo over Bulgur & Couscous

This is my husband's most favorite dish, if you asked him he would say it without hesitation or thinking. I learned how to make this dish when I lived in South Carolina. I spent about 5 years of my young adult life just waiting tables at a fabulous steakhouse and laying out on the beach on my days off, I miss it sometimes. The steakhouse had some Louisiana touches all throughout the menu, and seafood gumbo was a personal favorite of mine. The broth is thick, rich and spicy almost like a gravy and it coats every morsel of meat just beautifully. Usually its served over a bed of white rice but I like to mix it up and serve it over a whole grain like bulgur wheat, whole wheat couscous or even quinoa is wonderful, and I love the texture contrast!

I love to use a combination of meats because each one offers something different to the dish. Spicy, smoked andouille sausage is a classic in the dish and I would never leave this out. It is a smoked sausage, much like kielbasa but very spicy and very rich in flavor, you can substitute kielbasa if you cannot find the andouille. I also love to use shrimp because they are a "two for one" item in this dish. What I mean by that is, I use both the shrimp and the shell for the dish. I always get the shrimp with the shells on and then I make my own shrimp broth with them. This adds quite a bit of depth to the overall broth and I love how much money you save making your own broth! Plus shellfish broth is hard to come by, I only know of one place that sells it where I live. Lastly the chicken I like because it adds great meaty, chunkiness to the soup but again "two for one;" the bones of the chicken add to the flavor of the broth and season the soup even further. I find that anything that uses bones is going to be amazing and this dish is no exception! I do want to note; making soup is all about layering flavors and to do that it takes time, quite a bit of time. This soup takes about 3 hours to make so give yourself plenty of time when making it. Its so worth it!

This recipe serves 6-7 as a main dish.
Adapted from Emeril's version of chicken and andouille sausage gumbo.

Ingredients

4 Bone-in, skin on, pasture raised chicken thighs.
4 Pasture raised chicken legs or wings.
2 tsp Paul Prudhomme red fish magic blackening seasoning, any blackening seasoning or smoky grill seasoning will work.
1 lb large, wild caught, shell-on, shrimp, devein and wash, reserve shells.
1 Cup canola oil or tasteless high heat oil.
1 Cup unbleached, organic, all purpose flour
2 Organic onions, chopped.
4 Stalks organic celery, chopped.
1 Organic green bell pepper, seeded and chopped.
4 Cloves, organic garlic, chopped.
Sea salt & fresh ground black pepper, to taste.
1/2 tsp cayenne pepper
4 Links pasture raised, andouille sausage or other smoked sausage, chopped into round slices.
2 Bay leaves
10 Cups homemade shrimp stock, see recipe below, you can substitute chicken broth for this.*
1 Cup Trader Joe's 10 minute bulgur wheat
3/4 Cup whole wheat couscous
2 Cups organic chicken stock, or homemade if you have it.
Fresh organic chives, for snipping over the top.

Directions

Make sure your chicken parts are completely dry. Sprinkle the chicken parts with the blackening seasoning, salt and pepper. Heat a large dutch oven over medium high heat and add in the oil. When the oil is hot, add in the chicken, slowly, skin side down. Cook for a few minutes on each side till they are deeply browned. Turn down the heat to medium and remove the chicken to a plate. Add in the flour and whisk till combined and soupy.

Cook the flour and oil for 20-25 minutes, stirring occasionally (you will smell when you need to stir, it gets a very nutty, burnt smell). You want a deep dark, chocolate colored roux. Once you have gotten this color add in the onions, celery, green bell pepper, garlic,salt, pepper and cayenne pepper, stir to coat everything. Cook for 10 minutes or until the veggies are soft.

Add in the sausage, bay leaf, chicken parts and stock. Scrape the bottom of the pot to get all the burnt on stuff, this is flavor. Bring the mixture to a boil and then reduce heat and simmer for an hour and half, uncovered.

After an hour and half turn the heat off and remove the chicken pieces. With two forks pull the meat away from the bones and shred the meat. Add the meat back to the pot with the uncooked shrimp and cover. Let sit for 10 minutes, this will cook the shrimp, gently without overcooking them. Taste soup for seasoning, you may need to add salt.

While the soup is sitting bring the chicken stock and bulgur to a boil. Reduce heat to a simmer and simmer, covered for 10 minutes, after 10 minutes add in the couscous and turn off the heat. Leave the pot covered for 4 minutes and then fluff with a fork.

To serve, make a bed of bulgur and couscous and ladle the soup over top. Top with chives and enjoy!

*Homemade Shrimp Stock

3 Quarts water, about 12 cups of water.
2 Organic carrots, cut in half, no need to peel.
2 Organic stalks celery, cut in half.
1 Onion, peeled, cut in half.
Reserved shrimp shells
1 tsp black peppercorns

Place all ingredients in a large stock pot. Bring to a boil and simmer for 30 minutes. Strain and reserve liquid.
You need 10 Cups for the recipe, so if it boils down too much just add chicken stock or water to the recipe.

Mediterranean Tuna Macaroni Salad

This is my favorite macaroni salad, its full of Mediterranean flavor which makes it unique and healthy. I use albacore tuna fillets in olive oil, roasted red peppers, fresh cherry tomatoes, fresh oregano and a creamy dressing that is made with lower fat olive oil mayo. The combination is creamy, tangy and so incredibly delicious! I love to serve it over a bed of mixed greens, for lunch or it makes a perfect side dish for any of your summer, grilled meats.

Lets talk about tuna! Fish is such an important product to buy responsibly, and from companies or fishermen you trust. Tuna is a large fish so it is the top of the ocean food chain and can be loaded with mercury, which is not something you want to eat on a regular basis. Some tuna is also fished in irresponsible ways which means that all sorts of other sea life get caught in their nets or lines. Wild Planet  is a responsible fishing company that sells tuna products that are higher in omega-3's and low in mercury. They fish in areas where the tuna are migratory and smaller in size, so they are lower in mercury. They also cook the tuna, after canning so they can retain all their nutrients. Their fishing practices are also safe for the environment and they are 100% compliant with all environmental agencies. I just love them and their tuna is absolutely delicious!

Recipe serves 4-6.

Ingredients

1/2 Box whole grain macaroni, I use Barilla.
1 (4.5 oz) Jar of albacore tuna fillet, I use Wild Planet in olive oil.
1 Cup cherry tomatoes, cut in half.
2 Whole, roasted red peppers, diced, I use Divina.
2 Tbsp fresh, organic oregano, chopped finely.
1 Clove, fresh garlic, minced or grated.
1/3 Cup olive oil mayo, I use Hellman's.
1 Tbsp dijon mustard
1/2 tsp organic garlic powder
1/2 tsp organic onion powder
Sea salt & fresh ground pepper, to taste.

Directions

Boil pasta according to box directions.

Mix cooked pasta, tomatoes, roasted red peppers, tuna and oregano in a large bowl.

In a small bowl mix mayo, mustard, fresh garlic, garlic powder, onion powder, salt and pepper. Whisk till combined.

Mix dressing with the pasta mixture and coat evenly.

Chill and serve over a bed of greens or as a side dish for your favorite grilled meats!

Herb de Provence Grilled Salmon over White Bean, Tomato & Roasted Red Pepper Salad

I am a huge sucker for a perfectly grilled, succulent piece of wild caught salmon. It is one of my most favorite fish and its incredibly healthy to boot! This particular dish, however, was not inspired by the beautiful salmon, instead I went gaga over a very large can of white gigande beans that was on sale at my local co-op. The beans are soaked in a very luxurious vinaigrette that is a tiny bit spicy and a tiny bit tangy. The huge, creamy white beans are so incredibly delicious and I seriously cannot get enough of them. We have put them in frittatas, pasta, hummus and totally as is, on an antipasto platter. This time though, I decided to use them in a very rustic salad that would accompany the oily salmon just perfectly. The salad is loaded with the flavors of the Mediterranean; fresh pungent oregano, sweet cherry tomatoes, smoky roasted red peppers and a sharp squeeze of lemon to tie everything all together. I also indulged a bit and added in a tiny bit of salty, pasture raised pork bacon that put the salad over the top, it was just lovely. My family sat outside dining al fresco, devouring our French inspired dinner and wishing we were on the porch of a lavender scented farmhouse instead of in our New York driveway, but it was still a wonderful meal just the same.

I am growing a tiny garden in my driveway as well. Right now the baby plants are sitting in my window sill because its still to cold for them outside at night. We have organic chives, oregano, rosemary, basil and thyme. They are all seedlings that were grown locally, brought home and transplanted lovingly by my daughter and myself. I love seeing them growing in my guest bedroom window and I always smell them for recipe inspiration when I give them water each day. In a small kiddie pool we have started to grow a few heirloom varieties of tomatoes, its our first time doing this and I am so excited. I just love picking my own homegrown tomatoes, still warm from the sun, I don't even wash them I just pop them into my mouth like candy! I hope to inspire my two year old daughter to eat them the same way, just like she does when we go berry picking.

This recipe serves 2.

Ingredients

Fish

2 (4oz) Wild caught salmon fillets, skin on or they will fall apart on the grill.
Olive oil, for drizzling on the salmon.
2 tsp Herbs de Provence seasoning blend
1 Tbsp organic lemon zest
Sea salt & fresh ground pepper, to taste.

Salad

1 Cup white beans in vinaigrette, I use Divina gigandes in vinaigrette.
2 Tbsp of the vinaigrette from the beans.
1 Large, organic, roasted red pepper, diced, I use Divinia.
1/2 Cup organic cherry tomatoes, cut in half.
2 Cloves organic garlic, minced or grated.
1 Tbsp fresh organic, oregano, leaves only, chopped finely.
2 Tbsp fresh, organic chives, chopped finely.
1 Tbsp fresh lemon juice, from one lemon.

1/2 Small onion, diced.
1 Piece pasture raised pork bacon
Sea salt & fresh ground pepper, to taste.


Directions

Heat a charcoal or gas grill to high heat.

Slather your salmon fillets with olive oil and sprinkle with sea salt, pepper, lemon zest and herbs de Provence on both sides. Cook on the grill, starting skin side down, for 4 minutes each side. I like my salmon medium so if you like it well cook for a few additional minutes.

While the salmon cooks mix together all salad ingredients in a large bowl except the bacon, onion, salt and pepper.

In a small skillet over medium-high heat cook the bacon till crispy. Remove from the pan and cook the onion in the bacon grease for a few minutes till it is soft. Remove the onion from the pan, straining off the grease. Add the onion to the salad. Chop the bacon and add to the salad as well. Mix the salad to combine. Salt and pepper to taste.

To serve, spoon the bean salad onto a serving dish and top with the grilled salmon. Drizzle all with a tiny bit of the bean vinaigrette and serve!

                                                 

Bon appétit!

Mahi Mahi & Chorizo Tacos

These tacos were inspired by some pasture raised, local chorizo sausage that I bought on a shopping trip to the Saratoga Springs, Healthy Living Market. I am all about the spicy, fatty chorizo and I like to use it as a "seasoning" for any type of taco. Fish tacos are usually fried but my version grills the delicate and flaky mahi mahi and this is met with a burst of porky goodness in every few bites. You don't need much of the chorizo, it is very aggressively seasoned, which is why I love it. The chorizo is a deep red color and is intensely flavored with spices such as; chili peppers, Mexican oregano and cumin. We grilled the fish over charcoal giving it a nice smoky flavor that mirrors the smoky cumin accents of the sausage, it is a match made in culinary heaven!

I don't make my own tortillas because I have found a company that makes some of the best ones I have ever eaten! I lived in Puebla, Mexico when I was 20 years old for about a year and there was a small hut behind my apartment where they made 100's of tortillas daily and sold them to the local people. The smell of charred corn would waft into my windows and I would inevitably throw on some sandals and walk over to get a stack. They were wrapped in brown paper, they were steaming hot and I would eat them all. Smeared with butter and salt, topped with avocado and leftover chorizo or sopping up my over-easy egg yolk, oooooh how I miss those! But don't worry I have found a very, very good alternative right here in the United States. If you are not a lucky border state who is able to get your hands on tortillas just like what I was describing then you are still in luck because La Tortilla Factory makes some pretty darn good tortillas, I buy them right at the grocery store. You can also order them online if your grocery store does not have them.

This recipe makes about 6 tacos.

Ingredients

8 oz Piece mahi mahi fish, any firm white fish would work.
2 Links pasture raised chorizo sausage, I highly recommend finding this sausage but if you cannot then any spicy sausage will work, casing removed and crumbled.
1 Small onion, sliced into strips.
1 Small, organic red bell pepper, seeds and ribs removed, sliced into strips.
Your favorite guacamole, you can make homemade (you will need about 1 cup, 1 Tbsp for each taco), I used Sabra all-natural guacamole.
1/2 Cup habanero cheddar cheese, shredded, I used Cabot.
Pasture raised sour cream, I used Cabot, 1 Tbsp for each taco.
Sea salt & fresh ground pepper, to taste.
Olive oil, for cooking.
1 tsp Mexican oregano, regular oregano will work but the Mexican does have a slightly different flavor.
2 limes, cut into wedges for garnish and squeezing over tacos when you are ready to eat.

Directions

Heat a charcoal or gas grill to high heat. Drizzle fish with olive oil, season with salt, pepper and oregano on both sides. Grill on both sides, 3 minutes a side. Set aside covered with foil.

While fish is grilling, cook sausage in a small skillet over high heat till browned and cooked through. Set aside covered.

While the sausage and fish are cooking in a small saute pan, drizzle with olive oil and cook pepper and onion till soft. Season with salt and pepper, cook about 5 minutes.

Heat tortillas by wrapping them in a clean, damp kitchen towel. Place in the microwave for 2 minutes and then transfer them to something that will keep them warm, I use a large casuela, which is a large, ceramic vessel with a top that keeps the heat in.  A dutch oven will work or wrap them in foil.

To serve: top each hot tortilla, first with guacamole, sour cream then top with a small piece of fish, sprinkle with chorizo, cheese, top with peppers and onions. Squeeze the lime over top of each taco, take a bite and let your taste buds transport you to a Mexican beach!

I like to serve mine with rice & beans for a complete meal.

Oven Roasted Lemony Baby Artichokes with Spring Shrimp Scampi

I wanted to recreate a stuffed artichoke recipe that I saw in an Italian cookbook I got at the library. I went to my local co-op and realized that it's the season for baby artichokes and their window is very small, so that is exactly what I bought. I love when I have a recipe in mind and I am forced to be even more creative because I see something at the farmer's market or produce section that inspires me! The baby artichokes are tender and can be eaten whole, they are a lot less work than the larger ones and this recipe is absolute heaven!! The tender, slightly tangy artichokes are baked in a bath of garlicky lemon vinaigrette, topped with homemade breadcrumbs and then baked till golden brown, I could have licked the dish when I was finished, it was that good.

Going along with the spring theme, the co-op is also choc full of baby asparagus. The first emerging shoots are tender and sweet and they are my absolute favorite. The flavors of scampi; lemon, garlic, olive oil, go so well with spring vegetables because they enhance their delicate flavors and do not overpower. This whole meal was so incredible and delicious, my husband kept commenting on how fresh it was, he said he could taste each and every component.

Let's talk a little about buying your shrimp. I really like to pay attention to where my seafood comes from. I always buy wild American shrimp from responsible fishermen. My co-op sells large, slightly cranberry colored shrimp that are fished and shipped in NY and they are always fresh and incredibly
delicious. I feel good about buying them and serving them to my family. When you buy shrimp or any other seafood, even if it's frozen, it should smell like the sea; salty and sweet. You can always ask the fishmonger at the store to let you smell the seafood before you buy. Fresh, responsibly sourced seafood is going to be more expensive but if you are buying seasonal veggies, which are always cheapest, and filling your plate with those, you won't need very much of the protein. I only used 10 large shrimp for this recipe and it was a perfect amount for 2 people.

This recipe serves 2 but can easily be doubled to serve more.

Ingredients

Artichokes

10 Baby artichokes, cleaned and set into lemon water, click here for a video on how to prepare your babies.
1 Large, organic lemon, zested & juice reserved, I buy organic citrus if I am using the zest.
2 Organic cloves of garlic, grated on a microplane.
1/4 Cup olive oil
1 Tbsp organic oregano, leaves only, chopped finely.
1 Tbsp organic thyme, leaves only, chopped finely.
Sea salt & fresh ground pepper, to taste.
1/3 Cup seasoned bread crumbs, preferably homemade, click the link to get my recipe.
2 tsp olive oil


Shrimp scampi

10 Wild caught, American shrimp, 1/2 pound.
Olive oil, for sauteing.
1/2 Pound asparagus
1 Large, organic tomato
Juice from 1 lemon
1 Tbsp organic oregano, leaves only, chopped finely.
1 Tbsp organic thyme, leaves only, chopped finely.
2 Cloves organic garlic, minced or grated.
6 Leaves organic basil, chopped.
Sea salt & fresh ground pepper, to taste.
1 tsp red pepper flakes
Parmesan cheese, grated, to finish the dish.

Directions

Preheat oven to 400 degrees F.

Clean your shrimp, remove shells and cut down the back of the shrimp removing anything black or muddy. Rinse under cold water and place on a clean towel, dry them thoroughly. Set aside.

Cut your cleaned artichokes in half and place in two small baking ramekins or one medium size one.

In a small bowl combine lemon zest, juice, olive oil, herbs, sea salt and fresh ground pepper. Whisk till combined and emulsified. Pour over the artichokes, mix well, taking care that all artichokes are well coated. Place all artichokes cut side down in the baking dishes. Mix bread crumbs and olive oil in a another small bowl till it resembles wet sand. Salt and pepper the bread crumbs and sprinkle over the top of the artichokes. Bake in preheated oven for 20 minutes or until golden brown and the artichokes are tender enough to pierce with a butter knife.

While artichokes are baking, bring a pot of salted water to a boil. Blanche asparagus, about 1 minute and remove to a bowl of ice water to stoop the cooking and retain vibrant green color.

In a large frying pan over medium high heat, drizzle in olive oil and cook garlic for one minute. Salt and pepper shrimp and add to pan, cook on each side for 2 minutes till they are seared and just pink. Add in asparagus, tomatoes, lemon juice, salt, pepper and red pepper flakes. Cook for 3 minutes to heat through and combine flavors. Remove from heat, rip the basil leaves and sprinkle over top. Finish with parmesan cheese sprinkled over top.

Serve artichokes in their dishes alongside the shrimp scampi and enjoy a taste of Italian inspired spring!

Let me know what you think! Leave a comment below!

Grilled Wild Salmon with Oven Roasted Mushrooms & Whole Wheat Garlic Couscous

This recipe was inspired by some exquisite oyster mushrooms I found at my local Co-op. They are grown locally and organically by a farm about 40 minutes from my house. Bulich's mushroom farm grows a bunch of very cool mushrooms that are not your run of the mill white button. Mushrooms are incredibly healthy and nutritious, Asian cultures have used them for centuries to cure what ails you. These particular oyster mushrooms were in a large bunch, they had a velvety soft texture and they were a purplish gray color that was so unusual and beautiful.

The ears were tiered in size, going from the size of my palm all the way down to a tiny pin head. Just gorgeous! I also bought some creminis and shiitakes from the same farm that were equally as fresh and beautiful. Because they come from 40 mins away the mushrooms are always firm and intensely flavored. I just love cooking with them and creating new recipes themed around them. Tonight I roasted them in the oven with garlic, thyme, sage and olive oil. This resulted in what we like to call "mushroom chips." They were perfectly browned, crispy and about the best mushroom you could ever hope to eat. They paired so nicely with the creamy salmon and nutty couscous.

Salmon, wonderful, wonderful salmon. But like everything else, salmon should be purchased from a trusted source. Farm raised salmon are usually raised in such horrible conditions that they are full of all kinds of toxic substances that you do not want your family ingesting. I suggest that you always opt for the wild caught salmon, you will notice right away that it is deep red in color compared to the farmed, pink version. Salmon is such a wonderful fish because not only is it fatty and unctuous which makes it taste like you are eating "fish steak," but it is choc full of omega-3 fatty acids that most Americans lack in their current diets. We absolutely love salmon in our house, my two year old eats it and calls it bacon, ha! 

This recipe serves 2 but can easily be doubled to serve 4.

Ingredients

Salmon

1 Large wild salmon filet or 2 small, you want about 3 oz per person.

Olive oil, for cooking.

Sea salt & fresh ground pepper, to taste.

Mushrooms

4 Cups wild mushrooms, I used oyster, shiitake and cremini, chopped. Mine were no spray, locally grown.

1/4 Cup olive oil

2 Organic cloves garlic, minced or grated.

4 Springs fresh, organic thyme, leaves only, chopped.

1 tsp Organic, dried thyme

1 tsp Organic, dried sage

Sea salt & fresh ground pepper, to taste.

Couscous

1 Cup whole wheat couscous

1 1/2 Cups mushroom broth, you can use any broth here.

1 Organic clove garlic, minced or grated.

1 Tbsp olive oil

5 Organic scallions, whites only, chopped.

1 Sprig fresh, organic thyme, leaves only, chopped.

1/3 Cup organic canned tomatoes, I use Muir Glen.

Sea salt & fresh ground pepper, to taste.

1/3 Cup parmesan cheese, grated.

Olive oil, for drizzling at the end.

Directions

Preheat oven to 400 degrees F.

On a large sheet pan place chopped mushrooms, drizzle with the olive oil (it seems like a lot but mushrooms need it), herbs, garlic, salt & pepper. Mix well with your hands, coating all mushrooms evenly and roast in preheated oven for 15 mins or until golden brown. Remove from oven and set aside.

While mushrooms are roasting cook the couscous. In a sauce pan drizzle in olive oil and cook garlic and scallions on medium heat, do not let brown. Add in broth, thyme, tomatoes, salt and pepper and bring to a boil. Add in couscous, stir, cover and remove from heat. Let stand while you cook the salmon.

Drizzle olive oil onto salmon filet, both sides and salt and pepper. In a grill pan on medium high heat, grill the salmon, skin side first. About 4 minutes each side, for medium well, I like my salmon slightly red in the middle. 

Fluff couscous with a fork and stir in parmesan cheese.

Serve couscous with salmon and mushrooms over top. We like to drizzle ours with siracha, we are naughty like that!

Salmon Stuffed Mushrooms

These stuffed mushrooms are a combination of two of my favorite things; seafood stuffed mushrooms meet spinach dip. Oh yes, that can happen my friends! I really love spinach dip but its usually loaded with calories and very little nutrition. The same goes for traditional stuffed mushrooms  I have revamped the two recipes and combined them to make a perfect recipe that is modern and healthy. This recipe is something I feel good about feeding my family because it is full of vegetables and heart healthy salmon. These two things are folded into a creamy, satisfying cheese sauce and then stuffed into huge, mineral rich portabella mushrooms. I usually make these to serve 2 1/2, stuffing the large mushroom caps and serving them with a salad or steamed vegetable but you can easily convert this recipe to make appetizer portioned sizes by stuffing the smaller cremini mushroom size.

Let's talk about salmon! I like to eat fish at least once a week, its so very good for you and incredibly versatile.  The only problem is...I live in upstate NY and the healthiest fishes are expensive and incredibly hard to find.  I am very picky when it comes to the fish I eat, not because of taste but because of the irresponsible fishing practices involved in a lot of commercial fishing. I like to buy fish from responsible fish mongers who practice sustainable fishing. I also like to eat as much wild caught fish as possible. Because wild caught salmon is so expensive and also hard to find I like to buy the canned salmon and try to use it in place of other seafood in recipes. It's much healthier than shellfish and is lower in mercury than most canned tunas. Just be aware when buying canned salmon, you want to look for wild caught and I don't like the ones that contain bones and skin, so make sure to read the label and know what you are buying.  I have bought the skin on and "may contain bones" kind and was very grossed out.

Peppery watercress

Greens, healthy, healthy greens!  I have a toddler so that means that being able to hide vegetables, especially the green ones is a challenge.  Greens are the easiest thing to hide in a dish to make it healthier and I think they are pretty darn tasty. This recipe uses a combination of watercress and rainbow chard.  The watercress is lemony and peppery and goes well with the salmon while the rainbow chard is earthy and bitter and goes well with the mushroom.  I like to saute them first with a little olive oil and crushed red pepper, this allows me to chop them fine so that they incorporate easily into the stuffing and you get some greenery in every bite!

Ingredients

Filling

2 Large, organic portabella mushroom caps

1 (7.5 oz) Can wild caught salmon

1/3 Cup organic, mixed greens, steamed, drained of all liquid & chopped finely, I used watercress & rainbow chard.

4 Organic scallions, light parts only, chopped finely.

1/2 An onion, diced.

1 Tbsp fresh, organic basil, chopped finely.

1 Tbsp fresh, organic thyme, leaves only, chopped finely.

1 tsp Organic lemon zest

1 Tbsp lemon juice

3 Tbsp light, organic cream cheese, softened.

1 oz pasture raised, local goat cheese, crumbled, I use Vermont Creamery.

2 Tbsp Sabra hummus, I used garlic.

1 Clove organic garlic, minced or grated.

1 tsp Dijon mustard

Sea salt & fresh ground pepper, to taste.


Crumb Topping

1/4 cup homemade whole wheat bread crumbs, get my recipe by clicking the link.

1/2 Tbsp olive oil

1 Clove organic garlic, grated or minced.

2 Tbsp parmesan cheese, finely grated.


Directions

Preheat the oven to 425 degrees F.

Scrape out the gills of the mushroom caps and any stem, the gills are the black stuff on the underside (where you would stuff). Wipe with a damp rag and place, cleaned side up on a small cookie sheet.

In a large bowl combine all ingredients except the onion. In a saute pan, cook onion with a little olive oil and salt till soft and add to the salmon mixture. Mix all ingredients well to combine. Fill the two mushroom caps evenly with the mixture.

In a small bowl combine bread crumbs, olive oil, garlic and parm. Sprinkle over the top of the stuffed mushrooms, pressing down slightly so that they stick.

Place in preheated oven and bake for 20-25 minutes or until filling is hot and bubbly and the topping is browned.

I like to serve the mushrooms with a salad or a fresh vegetable, such as sauteed spring peas, seen in the picture above. Feel free to serve with whatever vegetable is freshest in your area!

“After a good dinner one can forgive anybody, even one's own relations.”
― Oscar Wilde, A Woman of No Importance