On those occasions when you’re left to your own devices for dinner, and you don’t particularly want to spend too much time cooking, but you also want a dinner that’s satisfying, this sandwich from Mark Bittman’s Kitchen Express is just the thing. (It helps if, like me, you’re part otter, and love pungent fish that comes in tins.) Preparation time: The amount of time it takes to boil an egg.
There’s something romantic about sharing paella. Maybe it’s the luxury of eating chicken, shrimp, chorizo, and mussels, all in one dish. Maybe it’s the velvety golden saffron-scented rice and vegetables, all intermingled together. Whatever it is, there’s something special about sharing a dinner of paella, Spanish wine, and some candlelight with your love.
As Seattle heads into a cold snap, we could really use something hearty to warm us up. Also: we love eggs, we love shrimp, and we’ve recently really gotten into the versatile, protein-rich grain called farro. So, we thought we’d try this recipe from Bon Appetit. Smashing!
This dinner is perfect for a weeknight, when you want something healthy, delicious and fulfilling – and so easy you can make it without really having to think about anything. The miso-mirin glaze infuses the salmon with a complex richness, and lets the clean taste of the salmon still shine through.
Good. Gracious. These halibut salmon cakes are off the charts. The richness of the halibut and salmon mixture, the brightness of the red bell pepper, the sweetness from the fried bread crumbs, and the tang of the fresh lemon squeeze… Wow. Love these.
First of all – these sandwiches are messy. The shrimp fall out and scatter around your dish, and the sauce dribbles out in all directions, and frankly, we had a few issues keeping the butter leaf lettuce contained, as well. But second of all? These sandwiches are delicious. Just look at them.
Garlic shrimp tacos are so easy, so delicious, and so fast. They’re one of our go-to dinners during the summer. They barely heat up the kitchen and they’re so so good. Plus, we seem to have an influx of bay shrimp from our seafood CSA right now, so they’re a great way to enjoy the little pink sea critters.