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Balsamic Glazed Salmon and Sugar Snap Peas
Balsamic Glazed Salmon and Sugar Snap Peas
Smells delicious and tastes delicious…the motto of this dish. Your house might smell like a restaurant while you are cooking this Giada recipe!
INGREDIENTS
GLAZE
• 3/4 cup balsamic vinegar
• 1 1/2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 clove garlic, peeled and smashed or chopped
SALMON
• Four 6-ounce center-cut salmon fillets, skinned
• 2 tablespoons olive oil
• Kosher salt and freshly ground pepper
VEGETABLES
• 2 tablespoons olive oil
• 1 large or 2 small shallots, thinly sliced
• Kosher salt and freshly ground pepper
• 2 garlic scapes, minced or 2 cloves garlic, peeled and smashed or chopped
• 2 1/2 cups frozen shelled edamame (12 ounces), thawed
• 2 cups sugar snap peas (6 ounces), halved
DIRECTIONS
For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 15-25 minutes. Set aside to cool for 5 minutes.
For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through to medium and starts to flake a bit with a fork, 7 to 9 minutes. Set aside to cool for 10 minutes.
For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper. Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze
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Yellow Summer Squash Bread
Yellow Summer Squash Bread
The vanilla and cinnamon flavors in this tasty squash bread are a nice treat. Not too sweet, but very satisfying, this Food.com recipe has a cake like texture and is a nice way to incorporate vegetables into a baked treat!
INGREDIENTS
• 1 1/2 cups flour (I use the kind labeled “Better For Bread”)
• teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 eggs
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 1 1/2 cups shredded yellow squash (I shred it in the Food Processor)
DIRECTONS
Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl. Combine the Eggs, Sugar, Oil and Vanilla in a separate large bowl. Beat well. Stir in the Shredded Yellow Summer Squash. Add the dry ingredients to the Squash mixture. Stir until moistened. Pour or spoon into a greased and floured loaf pan. Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean. Cool for about 10 to 15 minutes and remove from pan.
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Lamb Ragu with Mint
Lamb Ragu with Mint
We love Giada De Laurentiis’ recipes for Italian cooking, and this lamb ragu is a winner. It’s a great way to branch out from traditional meat sauce, and it’s even better the second day! English Peas would be a great addition and we’ve included her recipe for homemade sauce as well.
INGREDIENTS
• 1 pound rigatoni pasta
• 2 tablespoons olive oil
• 2 shallots, chopped
• 1 clove garlic, minced
• 1 1/2 pounds ground lamb
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup red wine
• 4 cups marinara sauce, store-bought or home made
• 1/2 cup fresh mint leaves, torn
• 1/2 cup ricotta cheese
DIRECTIONS
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.
Giada’s Homemade Marinara Sauce:
1/2 cup extra-virgin olive oil , 2 small onions, finely chopped , 2 garlic cloves, finely chopped , 2 stalks celery, finely chopped , 2 carrots, peeled and finely chopped , 1/2 teaspoon sea salt , 1/2 teaspoon freshly ground black pepper , 2 (32-ounce) cans crushed tomatoes, 2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
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