As you can tell by my lack of posts, I've been so busy lately! Work, family events, gatherings with friends, some remodeling in our house, and of course, getting ready for a new baby! I've barely been able to keep up, let alone try out any new recipes. Lately, dinner has just been whatever we can throw together. I've been trying to keep things healthy, using up whatever we have on hand.
In the past couple weeks I've made 3 tasty dinners that I wanted to share. They were quick and easy, and can be adapted using whatever you've got in the fridge or pantry.
First, I made oricchette pasta (use any pasta you have on hand) with broiled salmon, green beans, peas, and parsley. Just broil a few pieces of salmon, and steam some fresh veggies (peas, beans- whatever you have). Cut the salmon into bit size pieces, and top the pasta with the fish and steamed veggies. Sprinkle on some fresh chopped parsley, drizzle with olive oil and finish with salt and pepper. Done! Tasty and very healthy!
Second, I made noodles and mixed veggies with a spicy peanut sauce. I used what we had in the fridge, red bell peppers, carrots, napa cabbage, and edamame. I just sliced the peppers and shredded the cabbage, and I made thin strips of the carrots using a vegetable peeler. I cooked a package of udon noodles (you could also use spaghetti or linguine), and combined the noodles with the veggies. Then I mixed together a quick sauce using soy sauce, peanut butter, rice vinegar, sesame oil, a little brown sugar, and some crushed red pepper flakes. I didn't really have any measurements, I just found the combination that tasted good to us. The sauce was spicy and sweet, with just enough tang from the vinegar. Pour the sauce all over the noodles and veggies, and toss everything together until thoroughly coated.
And finally, an easy spring panzanella. I toasted some cubes of french bread drizzled in olive oil, sprinkled with salt and garlic powder, and set them aside. Then in a large bowl I combined some fresh peas, fava beans, yellow peppers, and blanched asparagus. I added the toasted bread cubes, and topped the entire mixture with a simple vinaigrette made of olive oil, lemon juice, dijon mustard, fresh chopped parsley, minced garlic and shallots, and salt. Again, no real measurements here, just continue to taste until you like the flavor. Pour the dressing over the veggies and bread, and toss to coat.
Hopefully these will at least give you some ideas when you're looking for a quick dinner you can throw together. Use up whatever you have in the fridge, and enjoy!