Spicy Skillet Ground Turkey and Snap Peas

We can do better. We have a similar recipe to Spicy Skillet Ground Turkey and Snap Peas - Stir-Fried Beans with Pork and Chiles, which we make quite frequently and really like. I don't think Turkey has sufficient fat to really fry up the way I like, and the result just wasn't as good. So we won't make this particular dish again.

But actually, it was a learning experience. I really like Snap Peas, especially when they are at their summer best. They have that wonderful sweetness and crunch that you just don't get at other times of the year. So I think I will try to convince Cathy to make our Stir-Fried Beans with Pork and Chiles, but substitute the Snap Peas from this recipe for the String Beans in the other. Take the best part of one recipe and put it into a recipe we already know we love. I know it will be a winner!

We started with Corn Salad with Tomatoes, Feta and Mint. Corn, Tomatoes and Mint in the middle of summer—once again we were cooking seasonally, which is always the best way!

Spicy Skillet Ground Turkey and Snap Peas

New York Times

 

Inspired by the bold and zesty flavors of a Thai larb, this easy skillet meal pairs nuggets of golden ground turkey with sugar snap peas and a mound of fresh herbs. The sauce, a combination of fish sauce, lime juice and red-pepper flakes, makes everything taste both bright and deep, while an optional sprinkling of chopped nuts adds richness and crunch. Serve over rice or rice noodles, or with flatbread.

 

INGREDIENTS

Yield:4 servings

 

3       tablespoons olive oil

1       red onion, halved and thinly sliced into half-moons

1       pound ground turkey

Salt, as needed

¼      cup fresh lime juice (from 2 to 3 limes), more to taste

2       tablespoons fish sauce (or coconut aminos or soy sauce), more to taste

½      teaspoon red-pepper flakes

½      cup torn mint leaves, more for topping

½      cup chopped fresh cilantro or basil, more for topping

3       scallions, thinly sliced, dark green parts saved for topping

1       pound sugar snap peas, trimmed

2       tablespoons chopped roasted cashews or peanuts (optional)

 

PREPARATION

 

1.    Heat a large skillet over medium-high. Add the oil and red onion slices to the skillet and cook until soft and deeply brown, 7 to 10 minutes. Crumble in the ground turkey and a pinch of salt, breaking up the meat. Cook until crisp and dark brown, about 8 minutes.

2.    While the turkey is cooking, whisk together the lime juice, fish sauce, red-pepper flakes, torn mint leaves, cilantro and scallion whites and light green parts. Pour the sauce into the skillet and add the sugar snap peas. Toss until combined. Cover and let the snap peas steam until tender and cooked through, about 3 to 5 minutes.

3.    Taste and add more fish sauce, salt and lime juice as needed to make everything bright and savory. Stir in the chopped cashews or peanuts, if using. Top with more torn mint leaves, chopped cilantro and dark green scallion slices.

Corn Salad with Tomatoes, Feta and Mint

New York Times

 

Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal — you’ll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.

 

INGREDIENTS

Yield:4 servings

 

2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)

1 large or 2 medium ripe tomatoes, cut into fairly small pieces

4       ounces feta cheese, crumbled (about 1 cup)

½      cup chopped fresh mint leaves

3       tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

 

PREPARATION

 

1.    Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.

2.    Season to taste with salt and pepper. Serve

Fish and Lentils with Sauce Rof

Who ever heard of Sauce Rof? Not me or Cathy. However, we do like Fish (most varieties) and Lentils, so we needed to understand what Sauce Rof is and why it's called Rof.
Reading the recipe for Fish and Lentils with Sauce Rof, it was apparent that it is a Senegalese Sauce made with Garlic, Parsley, Scallions and Chile. I did some AI research to find out where the name came from. There apparently is a city called Rof in Senegal, but I couldn't find any real etymology explaining how Rof became the name of the sauce. 

So, lacking any better explanation, we will all believe that the single Michelin-rated restaurant in all of Rof is famous for this sauce. Sometimes you just have to go with the best story available.

Whatever the origin of the name, the Sauce Rof worked extremely well with the Fish and Lentils. It is fresh, herby and a little spicy, and the same sauce that flavors the Fish also helps flavor the Lentils. Bottom line: we liked it! It also expands our collection of Senegalese recipes from 0 to 1. You have to start somewhere.

Once again, we started with an Asparagus Salad.
Fish and Lentils with Sauce Rof
New York Times
 
In sauce rof, a fragrant, emerald green condiment from Senegal, garlic, parsley, scallions and chile are crushed together and used to season seafood or meat, adding nuance and complexity. For this recipe, fresh herbs chopped into confetti-like bits are loosened with a glug of oil and fresh lemon zest ensures the sauce maintains a vibrant and spicy tickle. While the sauce rof marinates fish,  it also seasons the broth for cooking the lentils. After the fillets gently poach in the same pan, a handful of greens and a final addition of fresh sauce rof turn the meal into sublime bliss.
 
INGREDIENTS
Yield:4 servings
 
¾      cup French green or black lentils, rinsed
6½    cups water, divided
6       garlic cloves, crushed
2       Scotch bonnet chiles, jalapenos or serrano chiles (seeded for milder heat)
1       bunch scallions, coarsely chopped
1       bunch flat-leaf parsley, leaves and tender stems coarsely chopped
1       lemon, zested and halved, divided
½      cup safflower, grapeseed or canola oil, divided 
Kosher salt (such as Diamond Crystal) and black pepper
4       (4- to 6-ounce) white fish fillets, such as tilapia, cod, snapper or striped bass 
5       ounces baby spinach (see Tips)
 
PREPARATION
 
1.            In a medium bowl, combine the lentils with 4 cups water and soak while preparing the sauce and marinating the fish. Soaking the lentils helps speed up cooking later.
2.            Make the sauce rof by pulsing the garlic, chiles, scallions and parsley in a food processor until evenly chopped, scraping the bowl as needed. (Or, finely chop the ingredients by hand.) The mix should resemble confetti. Transfer to a large bowl and stir in the lemon zest and the juice of half the lemon, ¼ cup oil, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine. Transfer ½ cup sauce to a small bowl, cover and refrigerate until ready to use. Cut the remaining lemon half into wedges for serving.
3.            Pat the fish dry and lightly season both sides with salt and pepper. Add the fillets to the large bowl and turn to coat with sauce. Cover 
4.            Drain the lentils and add to a large, deep skillet with a lid. Add 2 ½ cups water, the remaining ¼ cup oil and a big pinch of salt. Bring to a simmer over medium-high heat, about 7 minutes.
5.            Reduce heat to medium to maintain a gentle simmer and cook until the lentils are al dente, about 15 minutes. Stir ¼ cup of the reserved sauce into the lentils. Stir and continue to cook until the lentils are completely soft, 5 to 7 minutes. 
6.            Nestle the fish fillets into the lentils, skin or smooth side down, adding any leftover marinade from the bowl. Cook uncovered until the fish is opaque just around the edges, about 4 minutes. Scatter the spinach on top, season with salt, cover and cook until the greens are wilted and the fish is cooked through, 2 to 3 minutes. Uncover and push the spinach off the fish to check for doneness: The fillets should flake easily when poked with a fork.
7.            Top with the remaining ¼ cup sauce and serve immediately with the reserved lemon wedges for squeezing.
TIPS
 
You can also use 4 to 5 ounces of coarsely chopped mature spinach or mustard or dandelion greens.
Prep Ahead: You can soak the lentils and marinate the fish for up to 12 hours ahead of cooking. Proceed as above for the fish. The lentils will be al dente after step 4, so you can skip the additional 15 minutes of simmering and simply stir in the sauce and continue cooking until they’re completely soft, 5 to 7 minutes more.

 

Creamy Corn Pasta with Basil

Creamy Corn Pasta with Basil tastes delicious and is wonderful in summer when Corn is at its peak. This is a great pasta and one we always look forward to making when good fresh Corn starts showing up at the market. There is something about really sweet summer Corn that makes the dish work.

The Basil is the perfect complement to the Corn. It sets off the sweetness of the Corn without overwhelming it, and the two just taste like they belong together. The Corn makes the pasta creamy without making it feel heavy, which is exactly what you want in the summer.

This is one of those dishes that reminds you why cooking with ingredients when they are in season makes such a difference. You could probably make it at other times of the year, but why would you? When Corn and Basil are both at their peak, this pasta is delicious.

Coconut-Lime Wedge Salad

Sometimes the magic works and sometimes it doesn't. This recipe for Coconut-Lime Wedge Salad sounds weird to begin with. But it was in The New York Times, a recipe source we trust. We thought it would be a fantastic, it wasn't.

We will stick to the traditional Blue Cheese Dressing. Maybe you will like it, try it! 

Coconut-Lime Wedge Salad
New York Times
This recipe provides the essential texture found in a classic wedge salad, but updates the flavors for summer, with a coconut vinaigrette and crunchy, sweet-savory coconut crumbles. Sweetened with agave or maple syrup and baked until crisped, the coconut flakes serve as a plant-based alternative to the usual bacon found in the wedge. The crumble can be prepared in advance, and can even be eaten as a snack on its own or put on top of a scoop of cottage cheese. The coconut-lime dressing is a little nutty and tangy, and makes this cooling salad very refreshing on hotter days and beyond.
 
INGREDIENTS
Yield:4 servings
 
1       cup unsweetened coconut flakes
1       tablespoon agave or maple syrup
Kosher salt and freshly ground black pepper
1       tablespoon nutritional yeast
¼      cup coconut milk
3       tablespoons lime juice
1       small shallot, finely chopped
1       garlic clove, finely grated
1       small head iceberg lettuce, cut into 8 wedges
2       Persian cucumbers, thinly sliced
4       radishes, thinly sliced
¼      red onion, thinly sliced
2       cups mixed tender herbs, like basil, mint or cilantro
 
 
PREPARATION
 
1.            Heat oven to 350 degrees. In a medium bowl, toss coconut flakes, maple syrup, ½ teaspoon salt and ¼ teaspoon black pepper. Use your hands to rub the seasoning onto the coconut flakes, and spread the mixture onto a parchment-lined baking sheet in a single layer. Bake until the coconut flakes are golden on the edges, 8 to 12 minutes, rotating once. Remove from the oven and sprinkle nutritional yeast all over the toasted flakes while they are warm; set aside to cool.
2.            In a small bowl, whisk together coconut milk, lime juice, shallot, garlic and 1 teaspoon salt.
3.            Arrange the iceberg wedges on a serving platter and scatter the cucumber slices, radish slices and red onion on top. Drizzle the coconut dressing all over the wedges and sprinkle with the coconut flakes. Top with herbs and serve immediately.

Pesto-Roasted Salmon with Tomatoes and White Beans

Give me Credit for a Beautiful Picture

We really liked this new-to-us Salmon recipe—Pesto-Roasted Salmon with Tomatoes and White Beans. Much like Vegetables, Fish has seasons, and this was the perfect time to prepare Salmon. When Salmon is at its best, you really don't have to do too much to it.

I never would have thought of combining these three things: Fish, Beans, Tomatoes —almost like a Cassoulet—and Pesto. When you think about it, or at least when I do, those are all ingredients I like. The only question was: would they be good together? I am very happy to say the answer is yes. It was delicious. The Beans and Tomatoes made it much more substantial than just a piece of Salmon, and the Pesto brought everything together. It is one of those combinations that I probably never would have come up with on my own, but now that I have had it, it makes perfect sense.

Check out that picture of the Cherry Tomatoes. It is a thing of beauty. Tomatoes are another one of those ingredients where the time of year makes such a difference, and these were exactly what you hope for.

We started with an Asparagus Salad, which was a great way to begin the dinner. This was definitely a meal we would repeat.

New York Times
This five-ingredient dinner leans on the classic combination of tomatoes and basil for a taste of summer any time of year. Swiping a thick layer of pesto on top of salmon fillets keeps them moist and flavorful in the oven, while white beans lend creaminess to this vibrant, feel-good meal that requires very little legwork. Reach for your favorite store-bought pesto to keep things quick or make your own if your garden is overflowing. And if you decide to make pesto from scratch, don’t be afraid to stray and experiment with other varieties, such as arugula or parsley, depending on what you have on hand.
 

INGREDIENTS
Yield:4 servings
 
2       (15- to 16-ounce) cans white beans, such as cannellini, drained and rinsed
1       pint cherry or grape tomatoes, halved lengthwise
6       small garlic cloves, crushed and peeled
2       tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
4       (6-ounce) salmon fillets (skin-on or skinless)
4       tablespoons store-bought or homemade basil pesto
 
 
PREPARATION
 
Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place white beans, tomatoes and garlic on the prepared sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper and toss to coat. Spread out in a single layer. Roast until the tomatoes start to collapse, 10 to 12 minutes.

Meanwhile, pat the salmon dry and season both sides with salt and pepper. Top each fillet with 1 tablespoon pesto and spread to coat the tops of the fillets. 

Remove the baking sheet from the oven. Toss the tomatoes and beans then push them aside to make 4 spaces for the salmon fillets. Place the fillets in the empty spaces. 

Return the baking sheet to the oven and continue to roast until the salmon is just cooked through, 8 to 10 minutes. It’s done when the flesh is just able to flake easily. An instant-read thermometer inserted into the middle of the thickest part should register 120 degrees for medium-rare. If you prefer medium, cook it a few minutes longer.

Scoop the tomatoes and beans into individual shallow bowls, drizzle with olive oil and top with the salmon.

Fava Bean Pasta

We love Fava Bean Pasta, and this was our first of the year. This version was exceptional. Cathy thinks it is because of the Eggs we purchased at McCall's. We will buy our Eggs there from now on.

Fava’s come into the market in the spring. Tom grows them in his garden and gave us some. They require double peeling: first you remove them from the pod, then give the beans a quick boil so you can pinch off the skin, leaving just the beautiful Fava Bean inside. From a huge volume of Fava Beans, you wind up with only a cup or cup and a half of shelled beans. It is best NOT to cut your fingernails before you start shelling the beans.

The pasta is one of my favorites. Fava’s, Bacon (my favorite seasoning), and Onions. What could be bad? You can find the recipe in our blog of April 30, 2008. Just click the date to get the recipe.
We started with an Asparagus Salad with Egg Salad. 

Wild Salmon with Green Sauce

I have to admit that I was wrong about Salmon and Green Bean Salad. Cathy wanted to make it, and I had my doubts. The combination of Salmon and Green Beans simply did not sound particularly exciting to me. Once again, however, Cathy was right—and I was very happy to be proven wrong.

This turned out to be an excellent use of salmon. The fish was beautifully fresh, flavorful, and cooked just right. The Green Beans were also at their seasonal peak: crisp, sweet, and full of flavor. Either ingredient would have been delicious on its own, but together they made a surprisingly elegant salad.

What impressed me most was how well the richness of the Salmon worked with the freshness and slight crunch of the Green Beans. The contrasting textures made the salad interesting, while the simplicity of the ingredients allowed their quality to shine. It felt substantial enough to serve as a complete meal, yet it remained light and refined.

This is precisely the kind of dish that reminds me not to dismiss an unexpected combination before tasting it. Cathy saw its potential immediately; I did not. Fortunately, she prevailed.

I would gladly eat this again—and next time, I will know better than to doubt her.

From New York Times

Wild Salmon with Green Sauce

David Tanis

Wild salmon, green beans, new potatoes and herbs: simple seasonal ingredients for an epic summer dining experience. The most important thing here is not to overcook the salmon. Whether baked or grilled, it is ready as soon as you see white juices rising to the surface, which means the fish will be succulent, not dry. It is better to err on the rare side.

Ingredients

Yield: 4 to 6 servings

1 ½ pounds wild salmon fillet, such as king or sockeye, skin on

Salt and pepper

Olive oil

2 pounds new potatoes

1 pound haricots verts, or a mixture of small green and yellow beans

1 shallot, finely diced

2 tablespoons red wine vinegar

Zest and juice of 1 small Meyer lemon

1 teaspoon Dijon mustard

1 tablespoon capers, rinsed and roughly chopped

¼ cup finely chopped parsley

¼ cup finely chopped chervil, or a mixture of parsley and tarragon

Lettuce leaves

2 hard-cooked (9-minute) eggs, roughly chopped

Preparation

Step 1
Using pliers, remove pin bones from salmon (or have your fishmonger do it). Season on both sides with salt and pepper. Place on a baking sheet skin side down and drizzle with 1 tablespoon olive oil. Set aside at room temperature. Heat oven to 350 degrees.

Step 2
Scrub potatoes and simmer in well-salted water until tender, about 15 minutes. Drain and keep warm.

Step 3
Top and tail the haricots verts and simmer in well-salted water until tender, 3 to 5 minutes. Spread out on a platter to cool (or rinse briefly in cool water) and leave at room temperature.

Step 4
Make the sauce verte: Put shallot in a small bowl with ½ teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in ½ cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.

Step 5
Bake salmon, uncovered, until just done, 10 to 12 minutes. Remove and let cool slightly. Put beans in a medium bowl, season with salt and pepper, and dress with 2 tablespoons sauce verte. Line a platter with lettuce leaves, if using, then make a pile of beans. With a spatula, lift salmon from skin, then place on top of beans. Dab salmon with 2 more tablespoons sauce verte, garnish with chopped egg and serve. Pass potatoes and remaining sauce separately.

Turmeric-Black Pepper Chicken with Asparagus

We liked the Turmeric–Black Pepper Chicken with Asparagus. It could best be described as Chinese-inspired. I don’t think I have ever seen anything quite like it in a Chinese restaurant, but it tastes “Chinese-y,” if that is a word.

It is also a delicious way to use the wonderful seasonal Asparagus we have been enjoying all spring and summer.

We started with a decidedly non-Chinese appetizer: Tomato Salad with Burrata and Pesto. Can we call this a fusion dinner? Whatever we call it, we liked it.

Turmeric-Black Pepper Chicken with Asparagus

From New York Times

Ali Slagle

In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric’s delightfully earthy qualities. Thinly sliced asparagus doesn’t need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.

Ingredients

Yield: 4 servings

3 tablespoons honey

¾ teaspoon black pepper, plus more to taste

Kosher salt (such as Diamond Crystal)

2 tablespoons all-purpose flour

1½ teaspoons ground turmeric

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1 tablespoon coconut or canola oil

12 ounces asparagus, trimmed and thinly sliced on an angle

1 teaspoon unseasoned rice vinegar or soy sauce

1 lime, cut into wedges (optional)

Preparation

Step 1

In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.

Step 2

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

Step 3

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side.

Step 4

Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Step 5

Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Step 6

Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.