Archives for posts with tag: spring onions

Roasted Salmon with White Wine Sauce

Salmon w White Wine_WEb

 

I prepared the salmon the Pioneer Woman way, which is crazy easy. As the salmon finishes roasting you can prepare the white wine sauce, which is light but flavorful.

Sautéed Summer Squash and Spring Onions

2 zucchini – sliced
2 summer squash – sliced
1 bunch of spring onions (or 1 red onion) – sliced thin
2 TB. olive oil
salt and pepper

Heat olive oil in a saute pan and add zucchini, squash and onion. Saute for 5-10 minutes, or until the vegetables are slightly translucent and browned slightly. Season with salt and pepper to taste.

Tomorrow we celebrate the longest day of the year. With days full of sand and sun and evenings full of fireflies and fireworks. My favorite time of the year… This morning Eliza and I enjoyed the gorgeous weather at Brooklyn Bridge Park. We rode Jane’s Carousel twice, walked along the water, played on a giant jungle gym shaped like a pirate ship and took our sandals off and ran through the grass. It was lovely.

Although we are just hours away from the official start of summer we still have a few more weeks to wait for tomatoes, corn on the cob and fresh green beans. Until then, we can still relish in spring’s bounty of asparagus, spring onions and peas. Hope you enjoy this week’s meals. And, I hope that all of you are enjoying the beginning of summer wherever you are.

Laying in the grass

Selfie in the grass

Meal #1: Fettuccine with Peas, Asparagus and Pancetta
Meal #2: Roasted Salmon with White Wine Sauce and Sautéed Summer Squash and Spring Onions
Meal #3: Steak with Parmesan Butter, Balsamic Glaze, and Arugula
Meal #4: Roasted Wild Stripped Bass with Lemon, Olives and Rosemary and Roasted Fennel and Artichoke Hearts

Your grocery list, excluding the usual pantry items:

zucchini – 2
summer squash – 2
spring onions – 1 bunch (or 1 red onion)
arugula – 2 large bunches or 1 large bag
asparagus – 1 bunch
peas – 2 cups
scallions – 1 bunch
fennel – 2 bulbs
chives – 1 bunch
rosemary – 1 bunch
parsley – 1 bunch
basil – 1 bunch
shallots – 2
lemon – 3
artichoke hearts – 2 cans
fettuccine – 1 box
heavy whipping cream – 1 small container
flour (if you don’t already have it)
brown sugar (if you don’t already have it)
parmesan cheese (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
ground chili pepper, preferably Turkish or Aleppo (if you don’t already have it)
pitted calamata or other good-quality black olives – 1/4 cup (if you don’t already have it)
white wine
pancetta – 3 ounces
rib eye steak – 2, 1 1/2 inches thick each
salmon fillet, skinless – 1 1/2 pounds
wild stripped bass fillet, skinless – 1 1/2 pounds