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tasty gunmetal greens… a recipe

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8_20_09

8_20_09_2

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thursdays is farmer’s market day! we usually shop weekly at trader joe’s and the farmer’s market. i enjoy cooking and eating at home for many reasons, mostly because it’s easier to eat healthy, i actually enjoy cooking, and it’s cheaper than going out all the time!

today Tess and i ventured to the farmer’s market in search of fresh ingredients to pair with our jarred and frozen trader joe’s ingredients to make a healthy, and of course tasty, home-made dinner in around 15 minutes! below is the recipe for one of my favorite quick, easy, well-balanced and tasty-healthy meals that fits into my pescatarian diet (vegetarian who eats fish). try it and love it!

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shopping list (for 2 servings):

trader joe’s:
– package of frozen calamari, shrimp and scallop combo or package of frozen langostino tails
– jar of sun-dried tomatoes
– jar of capers
– jar of marinara sauce or arrabiata (spicy marinara) sauce
– almonds (for desert)

farmer’s market or trader joe’s or local market:
– arugula (enough for 2 dinner size salads)
– a lemon
– cherry or grape tomatoes (yellow or red)
– fresh garlic
– delicious ripe in season fruit (in our case figs)… for desert!

other kitchen ingredients needed: olive oil, red pepper flakes (if you like a little spice), salt and pepper

cooking instructions:

1. – take your seafood and rinse with warm water to thaw

2. – a sploosh (that’s the technical term to “pour until you feel guilty” like my mom says) of olive oil to cover the bottom of a stir-fry or large fry pan.

– add 3 cloves of minced or crushed fresh garlic to the oil and turn on the heat to medium but be careful not to burn the garlic.

– add the seafood to the oil and give it a good mix in the garlic oil. note: since the seafood is frozen it will release water so in order to not have a soupy situation, you should pour just the extra liquid from the pan into the sink and use your stir utensil to keep the seafood and garlic from falling in.

3. slice the grape tomatoes (about 10) in half and add them to your seafood. stir.

4. add capers and sun-dried tomatoes to the pan mixture to your liking…. i love capers so i probably use 1 1/2 tablespoons or so and a liberal sprinkling of sun-dried tomatoes.

– salt and pepper and red pepper flakes to taste. stir.

note: the seafood cooks fast, if you are using the calamari/shrimp/scallop mix, as soon as the shrimp turn pink, they’re done. the langostino tails are already cooked, and you are just heating them up, so make sure to not overcook and get chewy seafood.

5. just before you take it off the burner squeeze a little lemon juice in the pan and pour a sploosh (about 1/2 cup) of marinara sauce in your seafood for some more color and flavor.

this whole thing takes about 10 minutes, minimal chopping and one pan!

6. lay some of the arugula on the plates as the bed for the seafood and dress with a little drizzle of olive oil, some lemon juice (from the same half of the lemon) and salt and pepper.

note: this can be made with whole wheat or regular pasta as the bed for the seafood if you’re looking for a more hearty meal. just cook the pasta and toss with a little olive oil, lemon, salt and pepper and serve with the seafood as the sauce.

7. spoon your seafood over the top of the lettuce (i suggest using a slotted spoon so you don’t get excess liquid).

8. ta da! healthy colorful, fresh, easy and delicious!…. and only one spoon, knife, pan, cutting board and garlic press to clean and the entire meal made under 15 minutes! pair it with red wine or whatever suits your fancy.

9. gotta have some sweet after the savory. tonight Tess and i had these incredible figs which i sliced and served with a little handful of marcona almonds for desert. simple and amazing.

let me know what you think or if you have any variations or suggestions…. bon appetito!

outfit: bizz dress, aldo shoes, vintage purse, Mr. Kate cereal necklace in gunmetal (black silver), screw you in rose gold, gold bow ring, cereal ring in gunmetal, twig bangles in gunmetal, blob ring. photography: Tess Albrecht

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