Do the Twist

Seared Ahi with Soba Noodles, Spiralized Veggies, and Avocado Lime Dressing
So excited to be back in Oregon after nearly a month away working in St. Louis! My husband, my dog, my garden, and (of course) my kitchen have been sorely missed. Upon reacquainting myself with my favorite room in the house, I stumbled upon a little-used tool in my cooking arsenal: the vegetable spiralizer! It's a weird little gadget that looks a bit like a Medieval torture device. In spite of its rather terrifying shape (lots of sharp blades and jagged edges), it is effective in turning and twisting veggies into fun noodle shapes. I threw together this little cold noodle and veggie meal to enjoy a lighter dinner before the weather turns decidedly fall-like. Note that if you don't have a spiralizer, use a vegetable peeler to make ultra-thin ribbons of the carrots, cucumbers, and peppers in this yummy produce-packed meal.

Ingredients
- 2 6-7 oz. ahi tuna steaks
- 3 oz. soba noodles
- 4 cloves garlic
- 1 Tbsp. lemon juice
- 1 tsp. Chinese hot mustard
- 4 Tbsp. soy sauce, divided
- 2 Tbsp. olive oil
- 1 Tbsp. grated ginger, divided
- 2 Tbsp. rice vinegar 
- 2 tsp. hot sesame oil
- juice from one lime
- 2 Tbsp. fresh cilantro
- 1/2 avocado
- 2 Tbsp. vegetable or grape seed oil
- 1 carrot, spiralized into long noodles
- 1 cucumber peeled and spiralized into long noodles
- 1 jalapeno, seeded and sliced thin
- 1 red bell pepper, seeded and sliced thin
- 4 green onions, trimmed and chopped
- 1 tsp. toasted sesame seeds
- salt and pepper

SOY MARINATED TUNA STEAKS
In a small bowl, whisk together 2 grated garlic cloves, half the grated ginger, mustard, 2 Tbsp. soy sauce, lemon juice, and olive oil together. Sprinkled both sides of tuna steaks with salt and pepper. Place tuna in a shallow dish and pour half the marinade over it, flip the steaks over and cover with remaining marinade. Cover with plastic wrap and marinate in refrigerator for at least 20 minutes (1-2 hours is better.)

AVOCADO LIME DRESSING AND NOODLES
To make the dressing, combine remaining grated garlic cloves and ginger, cilantro, lime juice, soy sauce, rice vinegar, sesame oil, and avocado in a blender. Puree mixture until smooth and then season with salt and pepper to taste. Set aside.

While the tuna is marinating, slice and spiralize the veggies. Place spiralized cucumber, peppers, and carrots in a colander over a bowl and allow excess water to drain for about 20 minutes (this helps keep the veggies from getting soggy). 

While the veggies are draining, boil the soba noodles according to package directions (about 3-4 minutes). Drain cooked noodles and then rinse with cold water. Toss together noodles with spiralized veggies, and avocado lime dressing.

When ready to cook the marinated tuna, heat vegetable or grape seed oil in a large, heavy pan over medium-high heat. Sear tuna steaks for about 1-2 minutes per side. (It's best rare.) Divide the noodles among two plates and sprinkle each portion with chopped green onions and sesame seeds. Slice the tuna along the diagonal and top noodle mixture with fish. Yummy veggie-packed dinner coming your way!
 

A Mighty Sword

Soy and Jalapeno Marinated Swordfish with Sesame Roasted Potatoes and Greens
After seemingly endless fish dishes for the past several weeks, what is this temporary pescatarian to do? I really love salmon. I mean, ours is a truly passionate affair - but there are only so many times I can make it for my husband before he opts for Burger King instead. Enter the mighty swordfish - a surprisingly mild and "meaty" fish. It doesn't flake like salmon or cod and instead offers an almost chicken-like bite. I found a couple of lovely steaks at Trader Joe's and decided to make use of my recently invigorated garden greens. This was a good meal for two. Quick to make and light enough for our recently warmer and sunnier evening hours, but still extremely satisfying. Pairs great with a chilled glass of Pinot Gris . . . mmmm!

Ingredients
- 2 5-7 oz. swordfish steaks
- 1 jalapeno pepper, seeded and diced
- 3 Tbsp. olive oil, divided
- 2 Tbsp. lemon juice
- 1 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- salt and fresh ground pepper
- 2 tsp. toasted sesame seeds
- 1 tsp. garlic powder
- 2 small sweet potatoes, scrubbed and sliced into 1" chunks
- 1 small Yukon Gold or similar potatoes, quartered
- 1 Tbsp. butter
- a couple of handfuls of fresh garden greens (arugula, baby lettuce, etc.)
- 1 tomato, sliced

In a small bowl, whisk together soy sauce, lemon juice, vinegar, 1 Tbsp. olive oil, and diced jalapeno pepper. Place swordfish steaks in a shallow dish (such as a pie dish) and season both sides with salt and pepper. Pour soy sauce mixture over steaks and cover evenly. Cover dish with plastic wrap and allow fish to marinate in refrigerator for at least one hour. (A great way to plan ahead is to whip up the marinade in the morning before work - when you get home, dinner is only about 25 minutes away!)

To roast the potatoes, preheat the oven to 425˚F and line a baking sheet with foil spritzed with cooking spray. Toss together potato chunks with garlic powder, 1 Tbsp. olive oil, sesame seeds, and salt and pepper. Spread potatoes out evenly on prepared baking sheet. Roast in oven for about 20-25 minutes until the potatoes have become soften and slightly browned on the edges. Remove from oven.

To assemble and complete the meal, divide greens and tomato slices among two plates and top with equal portions of roasted potatoes. To sear the fish, heat butter and remaining Tbsp. of olive oil in a heavy pan over medium-high heat. When oil is hot, arrange fish in pan, reserving marinade. Sear for 2-3 minutes, turn over and sear the other side for 2-3 minutes. The fish should be lightly browned and still opaque in the middle. Remove fish from heat and tent with foil while you prepare the pan sauce.

While fish rests, lower heat to medium and pour reserved marinade into the remaining oils in pan. Stir vigorously with a wooden spoon, scraping any browned bits from the bottom of the pan. The sauce will bubble and thicken quickly - about 1 minute. Remove from heat. Top each plate of greens, tomatoes, and potatoes with a swordfish steak then divide pan sauce amongst portions and pour over the fish. Eat up! It's good!

All Wrapped Up

Prosciutto-Wrapped Maple Salmon with Roasted Kale and Potatoes
Ahh, bacon in its many (and delicious) forms! Thick-cut with eggs and toast for breakfast, crumbled over a spinach salad, or even on an apple pie . . . bacon truly makes everything better. In its paper-thin prosciutto form, bacon is the perfect partner for a salmon fillet brushed with a light maple glaze - you just can't beat the sweet and salty combination! Try this for dinner with an easy side of roasted potatoes and kale, it makes for an easy and memorable meal for two.

Ingredients
- 2 6-7 salmon fillets, sprinkled lightly with salt and pepper
- 4 slices prosciutto
- 4 Tbsp. olive oil, divided
- 1 bunch kale, stems removed and torn into large pieces
- 6 small soft-fleshed potatoes such an Yukon Gold, quartered
- salt and pepper
- 1 Tbsp. soy sauce
- 2 tsp. sesame seeds
- 2 Tbsp. good quality maple syrup

Preheat the oven to 400˚F. Line a rimmed baking sheet with foil and spritz lightly with cooking spray. Spread potatoes and kale evenly on the baking sheet and sprinkle very lightly with salt and pepper. Drizzle evenly with 2 Tbsp. of olive oil and soy sauce and toss together. Roast in oven for about 15-20 minutes until potatoes are softened and browned and the kale is wilted. Toss occasionally during roasting time so that potatoes brown evenly.

Remove from oven and place in a medium bowl. Sprinkle with sesame seeds. Cover with foil to keep warm while salmon cooks.

While the kale and potatoes are roasting, wrap the salmon fillets in two slices of prosciutto each and secure with toothpicks. Heat remaining olive oil in a heavy skillet and sear salmon about 2-3 minutes per side so that a golden brown crust begins to appear. Remove from pan and place in a glass baking dish sprayed lightly with cooking spray. Brush each fillet with 1 Tbsp. of maple syrup. Bake in 400˚F oven after the kale and potatoes have been removed. Cook about 10-12 minutes until salmon is cooked through. Serve with potatoes and kale! Yum!

Spice Girl

Jerk-Style Salmon with Mango Dressed Quinoa and Avocado Salad
I can never seem to get enough spice on my plate! Whether it's the peppery bite of Tabasco in my guacamole or the slow-burn of Sriracha in my udon noodle soup, I love the flavorful dimension spice adds to any meal! On these increasingly hot evenings, I find a healthy dose of spice is the perfect palate-pleasing way to beat the heat. The sweet, smoky blend of Jamaican Jerk-style seasoning makes a great dry-rub for salmon and paired with this fruit-infused quinoa, this is a fantastic dinner time treat. (For a vegan alternative, serve the quinoa salad with tofu or other animal-free protein for a complete meal.)

Ingredients
- 1 lb. salmon fillets with skin  
- 1 c. uncooked quinoa
- salt and pepper
- 1 tsp. ground cinnamon
- 1 Tbsp. cumin
- 1 tsp. curry powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. chili powder
- 1 tsp. all spice
- 3 Tbsp. grape seed or vegetable oil
- 1 bunch green onions, trimmed and chopped
- 1 14.5 oz. can black beans, drained and rinsed
- 1/2 mango, diced
- 1 tsp. Tabasco or other hot sauce
- 2 Tbsp. minced cilantro, divided
- 3 Tbsp. white balsamic vinegar
- juice from 1 lime
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 jalapeño pepper, trimmed and finely diced
- 1 avocado, peeled and diced

In a medium saucepan combine 1 c. quinoa with 2 c. of water and 1 tsp. salt. Bring to a boil over high, cover, and lower heat. Simmer for about 20 minutes until the quinoa has soaked in all the water. When it is cooked, remove from heat and transfer to a medium bowl to cool.

While the quinoa is cooking, prepare the other ingredients. In a small bowl, mix together all spice, curry, chili powder, cumin, cinnamon, cayenne pepper, and 1 tsp. of salt. Sprinkle salmon fillets with salt and pepper then evenly coat all sides of each fillet with spice rub. Allow fillets to sit with spices for about 10 minutes before cooking.

To make the mango dressing place diced mango, vinegar, 1 Tbsp. cilantro, minced garlic, lime juice, Tobasco, and a sprinkle of salt into the bowl of a blender. Puree until smooth. Add olive oil and blend again to combine all ingredients into a creamy consistency. Season to tasted to additional salt and pepper. Set aside.

After the quinoa has cooled slightly add green onions, diced jalapeño pepper, remaining cilantro, and black beans. Stir ingredients to combine. Add avocado and gently mix together. Pour half the dressing onto the salad, mix, then pour the other half and mix a second time so that the ingredients are well incorporated. Set aside to serve at room temperature topped with salmon.

Heat grape seed or vegetable oil over medium high in a large, heavy skillet (cast iron works great for this). Add salmon pieces to hot oil skin side down and sear 2-3 minutes so that a crispy brown layer forms. Turn over fillets and cook the skin side until it begins to brown (2-3 minutes).

Using a spatula or a wooden spoon, break up salmon fillets into bite-sized chunks and spread through the heated pan so that it cooks through, 1-2 minutes. Sprinkle salmon lightly with salt and pepper. Serve portions of salmon over the prepared quinoa salad. This meal serves 4-6.

Modest May

Figgy Salmon with Sesame Avocado and Garbanzo Bean Salad

Along with the return of open-toed shoes and long, sunny days, May means produce sections full of bright leafy greens. I rejoice in this time of year and all the tasty salads I can come up with. A stroll to the neighborhood co-op led me to a cheerfully green bundle of peppery watercress and a crisp bunch of scallions. I came up with the avocado salad as a compliment to a quick and easy glazed salmon recipe, but I also recommend it as an alternative to the same ol' guacamole dip. I think your pallet will be pleased!

Ingredients

- 2 ripe avocados, peeled and diced

- 1 14.5 oz. can garbanzo beans, drained and rinsed

- 1/2 c. roughly chopped watercress

- 2 Tbsp. minced fresh cilantro

- 1 medium cucumber, peeled, seeded, and diced

- 4 scallions, trimmed and roughly chopped

- 2 jalapeño peppers, seeded and finely diced

- juice from 1 lemon

- 1 Tbsp. rice wine vinegar

- 3 Tbsp. grape seed oil, divided

- 1 Tbsp. sesame oil

- 2 tsp. Sriracha

- salt and pepper

- 2 Tbsp. soy sauce, divided

- 2 cloves grated fresh garlic

- 1 Tbsp. sesame seeds

- 4 6-7 oz. salmon fillets

- 2 Tbsp. fig butter

- 2 Tbsp. Dijon mustard

SESAME AVOCADO AND GARBANZO BEAN SALAD

In a small dish whisk together lemon juice, rice wine vinegar, 1 Tbsp. grape seed oil, sesame oil, 1 Tbsp. soy sauce, Sriracha, garlic, 1 tsp. salt, and a few grinds of fresh pepper. Set aside. In a medium bowl toss together cucumber, jalapeño peppers, scallions, garbanzo beans, watercress, and cilantro. Carefully add diced avocado and gently combine. Drizzle vegetable and bean mixture with dressing and toss thoroughly. Sprinkle with sesame seeds and season with additional salt and pepper to taste. Set salad aside while you make the figgy salmon.

FIGGY SALMON

Preheat oven to 350˚F and line a glass baking dish with foil. Spritz lightly with cooking spray and set aside. In a small bowl, whisk together fig butter, Dijon mustard, and remaining soy sauce. Season both sides of each fillet with salt and pepper. Heat remaining 2 Tbsp. of grape seed oil in a large, heavy skillet over high. Add fillets to skillet and sear, about 2 minutes per side. Transfer salmon fillets to prepared baking dish and brush tops with fig butter mixture. Bake in oven for about 10 minutes until the salmon is cooked through. Serve with salad! A great spring time dinner you'll love!

To a Crisp

Crispy Caesar Salmon Fillets with Roasted Potatoes and Broccoli
Several clever uses of leftover homemade Caesar dressing and I was still facing a usable amount at the bottom of the jar. Going over the ingredients in my head (garlic, lemon, anchovies, Dijon mustard) it occurred to me it could be perfectly paired with a couple of thick, fresh salmon fillets. I rounded out this quick meal for two (easily doubled for the whole family) with roasted broccoli and potatoes. It's a great no-fuss weeknight dinner. Ready in less than 30 minutes- exactly what I wanted after a long day at work.

Ingredients

- 2 6-7 oz. salmon fillets

- 2 Tbsp. prepared Caesar dressing

- 1/4 c. dried breadcrumbs

- salt and pepper

- 8 oz. broccoli florets

- 3 little potatoes with waxy flesh (Yukon Gold, rose, purple, whatever), halved and quartered

- 2 Tbsp. olive oil

- lemon pepper

- garlic salt

- 2 Tbsp. vegetable or grape seed oil

Heat the oven to 425˚ F. Line a heavy rimmed baking sheet with foil and spray lightly with cooking spray. In a medium bowl, toss the quartered potatoes and broccoli florets with olive oil. Arrange in a single layer on the baking sheet. Sprinkle potatoes and broccoli with a few grinds of lemon pepper and some garlic salt. Place in the oven and roast until the vegetables are soft and begin to brown (20-25 minutes or so). 

While the vegetables are roasting, prepare the salmon. Blot the salmon fillets with a paper towel to get rid of any excess moisture. Sprinkle both sides of the salmon with salt and pepper then brush all over with the Caesar dressing. Dredge the salmon fillets in the dried breadcrumbs and set aside. Heat the vegetable oil or grape seed oil in a heavy, ovenproof skillet (a cast iron skillet works great). Once the oil is hot, place the breaded fillets in the hot oil and cook until the outside begins to turn brown and crispy (about 3 minutes per side). Place the skillet in the oven in the rack below the roasting vegetables and cook an additional 5-8 minutes until the salmon is cooked through. Remove salmon and vegetables from oven and divide amongst two plates. Serve it up!

Alpha and Omega . . . 3 That Is

Thai Noodle Salad with Chili Glazed Salmon
The numerous benefits of Omega-3 fatty acids are no secret. Research suggests a diet rich in these "good fats" improves brain function, cardiovascular health, and can reduce pain and inflammation. One of my absolute favorite (and most delicious) sources for this miracle fat is salmon- pink, tender, and flavorful salmon. Eating my doctor-recommended two servings of fish per week is no problem. Especially when the "prescription" is so tasty. But even more that that, I always just feel good when I eat salmon for dinner. This may have to do with the healthy brain benefits of Omega-3s, but I'll just say it's a "good mood food." I put together this quick "Thai" noodle salad as a new spin on an old favorite. This is a great dinner for two- double it for the whole family and everyone can enjoy the benefits of Omega-3-induced euphoria.

Ingredients

- 2 6-7 oz. salmon fillets

- 1 avocado, pitted, halved, and sliced

- 8 oz. udon noodles

- 1 carrot

- 1 medium sized cucumner

- juice from 1 lime

- 2 Tbsp. fish sauce

- 1 tsp. red pepper flakes

- 1 Tbsp. Sriracha hot sauce

- 2 Tbsp. rice vinegar

- 4 Tbsp. grape seed or vegetable oil, divided

- 2 Tbsp. chili pepper jam

- 3 Tbsp. fresh cilantro, minced and divided

- 1 large clove of garlic, finely grated

- salt and pepper

- 3 green onions, trimmed and chopped

Preheat oven to 350˚ F. Boil a large pot of water on the stove. While waiting for the water to boil, make the dressing. In a small bowl whisk together lime juice, fish sauce, vinegar, pepper flakes, hot sauce, 2 Tbsp. of the oil, garlic, and 2 Tbsp. of cilantro. Peel the outer green layer from the cucumber and then using the vegetable peeler slice thin ribbons lengthwise into the bowl of dressing. Do the same with the carrot. Add the sliced green onion to the bowl and toss the ingredients together. Set aside. After the water has boiled, cook the udon noodles according to package directions (likely 3-4 minutes). Drain and rinse with cold water. Toss noodles together with the carrot and cucumber mixture.

Heat remaining 2 Tbsp. of oil in a large, heavy skillet over high heat. Season salmon fillets on both sides with salt and pepper. Cook in heated oil 3-4 minutes per side until a golden brown crust appears. Place skillet in the oven and cook the salmon an additional 4-5 minutes until it is cooked through. Remove salmon from oven and brush each fillet with a tablespoon of the chili pepper jam. Divide noodle salad among two plates. Garnish with avocado slices and top each with a salmon fillet. Sprinkle each dinner with remaining cilantro. I think you're going to enjoy this fast (and healthy break) from hot and heavy winter soups and stews!

Salmon with Spice and Everything Nice

Spicy Salmon with Tomato Avocado Salsa and Pepperjack Polenta
The one food I always want to eat? Chips and salsa. After a run, I crave chips and salsa. Morning, afternoon, late night. It doesn't matter. If I don't eat anything else all day, I will eat chips and salsa. I have tried dozens of varieties and appreciate many for their subtle differences. One of my favorite salsas to make is a tomato avocado salsa- not quite salsa and not quite guacamole, this flavorful condiment is fantastic with tortilla chips, but I wanted to use it as part of a legitimate dinner recipe. Due to my passion for salmon, I figured a meet-up between these two ingredients was long overdue. I was right, the salmon's spicy dry rub with the freshness of the salsa and creamy polenta made for great all-around meal. It's an easy dinner for four, or easily cut in half for a dinner for two!

Ingredients
- 4 7 oz. salmon fillets
- salt and pepper
- 2 tsp. chipotle chili powder
- 2 tsp. cardamom powder
- 1 tsp. dried minced garlic
- olive oil
- 6 Roma tomatoes, seeded and roughly diced
- 1 ripe avocado, peeled and diced
- 1 jalapeño pepper, seeded and minced
- 1/2 red onion, peeled and finely diced
- 2 Tbsp. red wine vinegar
- 3 tsp. ground cumin, divided
- 1 small handful of chopped fresh cilantro
- juice from 1 lime
- 1 tsp. hot sauce such as Tobasco
-1 c. polenta
- 1 qt. whole milk
- 1 c. grated pepperjack cheese

SALMON AND POLENTA
Preheat the oven to 325˚F. Spray a shallow glass with non-stick cooking spray. Brush each salmon fillet on both sides with a little olive oil and sprinkle both sides with salt and pepper, set aside. In a small bowl mix together 2 tsp. cumin, cardamom, chili powder, and dried minced garlic until the spices are well combined. Sprinkle both sides of each fillet with an even coating of spice rub, then using your fingers press into the fish slightly. Bake the salmon in the oven for about 20-25 minutes until cooked through evenly, but still flaky and tender. 


While the salmon is baking prepare the polenta. In a medium heavy, bottomed sauce pan, heat milk over medium and bring to a simmer. Add polenta slowly and whisk into milk. Reduce heat to medium-low and simmer together until the polenta softens and absorbs the milk, stir frequently to keep from sticking to the bottom of the pan, 10-15 minutes. When polenta has reached the desired consistency, remove from heat and stir in grated pepperjack cheese. Season with salt and pepper, and cover to keep warm while finishing salmon and salsa.

TOMATO AVOCADO SALSA
In a large bowl combine tomatoes, onion, jalapeño pepper, and cilantro. Toss together with vinegar, 2 tsp. of cumin, lime juice, and hot sauce until well combined. Gently toss in the diced avocado and season to taste with salt and pepper. Add more hot sauce and cumin if desired. 

Serve by divining up even portions of polenta among four plates and top each with a piece of salmon. Top salmon with the salsa. Serve with additional tortilla chips if desired.

Stirring the Soul

Quick Salmon and Soba Noodle Stir Fry
The weather around here is trying desperately to resemble something like summer. You remember summer, don't you? Blue skies? Barbecues? Other fun outdoor activities? While consistent blue skies remain elusive at the moment, the air around here is hot, thick, and muggy. It's the air that makes it impossible to sleep and unpleasant to eat. Lighter, quick-cooking recipes are definitely in order and so I went to my favorite go-to fish for help. There's nothing like a belly full of salmon to make everything seem right in the world . . . grey skies or otherwise! It's just good for the brain and the soul! This recipe for two is a snap to whip up. Dinner was on the table in about twenty minutes. Perfectly paired with a glass of crisp white wine or a frosty bottle of your favorite lager.

Ingredients
- 2 6-7 oz. salmon fillets
- 2 Tbsp. butter
- 3 small bunches of baby bok choy, rinsed and chopped
- 6 green onions, trimmed and cut crosswise into 2-3" pieces
- 3 Tbsp. rice wine vinegar
- 3 Tbsp. grape seed or vegetable oil, divided
- juice from one lemon
- 2 tsp. grated fresh ginger
- large garlic clove, grated
- 3 Tbsp. soy sauce
- 1 c. edamame beans
- 1 tsp. sesame seeds
- 3 oz. soba noodles
- 2 Tbsp. teriyaki sauce
- salt and pepper

SOY GINGER DRESSING
In a small bowl, whisk together ginger,  lemon juice, soy sauce, garlic, and 2 Tbsp. of the oil. Set aside and save for the stir fry. This is also a great dressing for a cold salad!

SALMON FILLETS
Pat the salmon fillets dry with a paper towel and season on both sides with salt and pepper. Melt butter in a small skillet over medium-high heat. Add salmon fillets and sear about 3 minutes per side until fish is slightly browned on the outside and cooked through. Remove from heat and place fillets on a plate tented with foil to rest while preparing the stir fry.


STIR FRY
While cooking the salmon bring a heavy-bottomed pot of water to a boil and cook soba noodles according to package directions, usually about 3-4 minutes. Drain, rinse with cold water, and set aside. Meanwhile, heat remaining Tbsp. of oil in a large skillet over medium heat. Add green onions and bok choy and cook in oil for about 2 minutes, stirring occasionally. Add cooked soba noddles and soy ginger dressing to the skillet,  combining ingredients with a pair of tongs. Cover and cook over medium-low heat for another 3-5 minutes until noodles are heated through and vegetables are softened and bright green. Divide stir fried noodles among two plates, top noodles with salmon fillets and brush each fillet with about a Tbsp. of teriyaki sauce. Sprinkle with sesame seeds and edamame beans. Eat up! It's good for you!

Great Catch!

Tuna and Tomato Sauce with Rigatoni
Before heading off for six months away from his studies at OSU, one of my students, Rowan cleaned out his cabinets and showed up at my house with a huge shopping bag full of Trader Joe's pantry items. Beans, potatoes, pasta, tuna, and the like . . . needless to say I couldn't turn down the offer. Tonight's dinner was made courtesy of Rowan, who is off adventuring in San Francisco (and later Italy). This was simple to make, filling without being too heavy, incredibly fast, and did not require a trip to the store. Gotta love that!
Ingredients 
- 2 6-7 oz. cans albacore tuna, packed in olive oil  
- 28 oz. can marinara sauce
- 1 yellow onion, diced
- 1 Tbsp. Sriracha hot sauce
- 1/4 c. chopped Italian parsley
- 4 Tbsp. butter
- 1 tsp. sugar
- 1 Tbsp. olive oil
- 1 lb. dried rigatoni
- 1/2 c. marinated artichoke hearts, chopped
- juice from one lemon
- salt and pepper

Boil a large pot of salted water. Add rigatoni and cook according to package directions to al dente, about 9 minutes, reserve about 1/2 c. pasta cooking water. While water is boiling, heat olive oil in a large skillet over medium. Add onion and cook until softened and translucent. Add marinara sauce, parsley, tuna, hot sauce, artichoke heats, lemon juice, and sugar. Stir to combine and bring to a simmer. Turn heat to low and simmer for about 10-15 minutes. Add salt and pepper to taste.

After pasta is cooked, drain and add to tomato sauce with the butter. Stir to combine and melt the butter in the hot sauce and pasta. Stir until rigatoni is evenly coated with sauce. If it is dry add a little of the pasta cooking water until it is shiny. Season to taste with salt and pepper. Eat it up!

Meanwhile, you can read about Rowan's adventures in California and abroad at http://rowanrussell.blogspot.com/

All About Trout

Smoked Trout and Sweet Potato Cheddar Chowder

Josh did not have a lot of luck catching sturgeon this season. For the past few months he would go out to the river with high hopes of bringing home some for dinner, but time after time he came back disappointed and empty-handed. Last week, however, he switched his attention to trout and his luck (and ours) changed completely. He decided to smoke his cooler full of trout after a simple brown-sugar and salt brine bath. It was my job to whip together a tasty dinner. Since Josh never got to taste "Josh Steele's Slammin' Salmon Chowder," I figured a new chowder recipe was the perfect destiny for all of that sweet and smoky fish.

Ingredients
- 3 leeks, trimmed, rinsed and chopped (white and light green parts only)
- 4 stalks of celery, diced
- 2 sweet potatoes, peeled and cubed into 1" pieces
- 1 green bell pepper, diced
- 1 red jalapeno pepper, seeded and diced
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 2 bay leaves
- 1/4 c. dry sherry
- 1 qt. vegetable broth
- salt and pepper
- 1-2 Tbsp. Sriracha or other hot sauce
- 5 c. heavy cream
- 1 bunch parsley trimmed and chopped
- 2 c. grated sharp white cheddar cheese
- 2-3 c. flaked smoked trout or salmon

Melt butter with olive oil in a large Dutch oven over medium heat. Add leeks and cook until softened, stirring occasionally, about 5 minutes. Add celery, bell pepper, sherry, and jalapeno pepper and cook until they begin to soften, about 4 minutes. Season with salt and pepper. Add vegetable broth, sweet potato, bay leaves, and hot sauce. Bring to a boil then reduce heat and simmer, partially covered for about 20 minutes until potatoes are cooked.

Uncover soup, remove bay leaves and add cream, grated cheese, parsley, and smoked trout. Stir over medium-low heat until cheese is melted and the chowder is heated through. Season with additional salt and pepper to taste. Remove from heat and serve with bread for dipping!

Gone Crabbin'

Kickin' Crab Dip

Josh (of "Josh Steele's Slammin' Salmon Chowder fame) invited us to go down to visit his family for a weekend of small town relaxation. His parents live on 15 acres, complete with horses and a feisty terrier named Rocky. Part of the weekend plans included an afternoon (which turned into an evening) of crabbing on the Oregon coast. I had never been crabbing before, but I was definitely up for the adventure. It all started with buying shellfish licenses, crab nets and bait boxes, pieces of raw chicken (for bait), and a lengthy drive on on a twisty road out to the docks. Josh took us to his favorite spot between a couple of fishing boats. We dropped our nets with wide-eyed fantasies of delicious, juicy crabs scuttling eagerly to their doom. It didn't happen quite so easily. The sea lions kept busting open our bait boxes and taking the chicken for themselves. We came up empty or with baskets full of female crabs, which you have to throw back. A couple of local fisherman kept giving us tips (more than a few times we heard: "You know where there's a lot of crab? Up at the restaurant up there! Ha! Ha!") We had caught a few rock crabs worth keeping, but the real prize was the dungeness crab with its softer shell and sweeter meat. We didn't give up. We wanted a cooler full of crab. The temperature dropped and daylight waned, I was really feeling ready to pack it but, but we decided to push through, move our nets, and try a few more throws. Glad we did! Maybe the crabs got dumber. Or maybe it was just the sea lions taking off for another dock, but we began pulling nets full of keeper crabs. Exhausted on the drive back home, I thought to myself, "You know what would be good with these crabs? I jalapeno-spiked mayonnaise." I was right.
Ingredients
- 1 c. mayonnaise
- 2 Tbsp. Sriracha hot sauce
- 1/4 c. chopped pickled jalapeno peppers
- 2 tsp. lemon juice
- salt and pepper to taste

Whisk together mayonnaise, hot sauce, peppers, and lemon juice in a small bowl. Season to taste with salt and pepper. That's it! Dip crab into sauce. It would also be a great dressing for shrimp, salmon, or pretty much anything delicious from the sea.

Soy Good For You

Sesame Crusted Ahi Tuna Steaks on Stir Fry Greens
I recently purchased a big bottle of Sriracha sauce. It's that chili sauce you can get in the Asian section of the grocery store. Due to the characteristic picture of a rooster on the bottle and my own spicy sense of humor, I like to call it "cock sauce." (Ha!) Whatever you decide to call it, it's a fantastically versatile condiment that provides a welcomed kick to whatever is on the table. Eager to break out the cock sauce, I put together a soy ginger dressing with a healthy dose of spice to offset my soy-marinated and seared tuna steaks. Eat up!

Ingredients
- 2 6-7 oz. ahi tuna steaks
- 1/2 c. toasted sesame seeds
- 1 egg, beaten
- 1/4 c. plus 2 Tbsp. soy sauce, divided
- 2 Tbsp. flour
- 1 10 oz bag mix stir fry vegetables
- 3 Tbsp. vegetable oil, plus extra for frying
- 2 Tbsp. rice vinegar
- 1 Tbsp. Sriracha sauce
- 2 tsp. sesame oil
- 1 Tbsp. grated ginger
- 1 c. cooked edamame beans

Place tuna steaks in a shallow dish and cover with 1/4 c. soy sauce. Cover and refrigerate for at least 30 minutes or overnight. After steaks have marinated, dredge in flour and then through beaten egg. Cover steaks in sesame seeds and set aside.

In a small bowl whisk together remaining soy sauce, rice wine vinegar, Sriracha sauce, sesame oil, ginger, and 3 Tbsp. vegetable oil to make salad dressing. Divide stir fry vegetable among two plates and top with edamame beans then dress salad.

Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add steaks and sear about 2 minutes per side. Remove from heat. Slice steaks across the grain to about 1/4" thick. Top salads with tuna. Eat!

Berry Fresh

Seared Salmon With Raspberry Glaze Over Mixed Greens
I don't think I can ever really tired of a seared cut of meat served over a bed of fresh greens. Here is another yummy, fresh variation on that theme. The last couple of weeks, we have been experiencing oddly spring-like weather which has made me crave crisp greens and berries rather than my usual winter menu of rich soups and stews. So . . . for that odd sunny winter day (or any time of year) enjoy this main course salad.

Ingredients
- 2 6-7 oz. salmon fillets
- 1 c. brown sugar
- 2 c. fresh raspberries
- 2 Tbsp. dry sherry
- 10 bag of mixed greens
- 1 cucumber, sliced
- 1 avocado, peeled, pitted, and sliced
- 1/4 c. crumbled feta cheese
- 1 large shallot, minced
- 3 Tbsp. champagne vinegar
- 1 Tbsp. lemon juice
- 1 Tbsp. honey
- salt and pepper
- 1/4 c. olive oil
- 3 Tbsp. vegetable oil

RASPBERRY GLAZE
Crush 1 c. fresh raspberries and dry sherry in a blender or with an immersion blender. Combine in a small saucepan with brown sugar and bring to a boil on medium-high heat. Reduce heat and simmer mixture for about 10 minutes over low until mixture begins to thicken. Remove from heat and allow to cool slightly.

SALMON
While glaze is simmering, prepare salmon by seasoning fillets on both sides with salt and pepper. Heat vegetable oil over medium-high in a large, heavy skillet. Add salmon and sear (3-5 minutes per side). Remove from heat and tent with foil on a plate for about 5 minutes before serving.

SALAD
While salmon is resting, combine shallots, honey, vinegar, and lemon juice in a small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Set aside. Set up salad by dividing greens, avocado, cucumber, and remaining raspberries between two plates. Dress with prepared dressing and sprinkle with feta cheese. Top each salad with a salmon fillet and then brush salmon with raspberry glaze. Eat up! It's good for you.

On the Other Side of the Holidays

Macadamia Nut Crusted Salmon with Asian Broccoli Slaw
The holidays are over and once again I'm feeling that ThanksgivingChristmasNewYears food-hangover feeling. I love parties, dinner, brunches, and all the rest with friends and family, but even I start to crave something a little less cream-based after a few weeks. I have sung the praises of super-food salmon on several occasions, and I will do so again! It's SO good and SO good for you. I always just feel somehow healthier after a salmon dinner. I happened to have some leftover macadamia nuts in the pantry from a delicious Chocolate and Caramel Macadamia Nut tart and thought they might make a great crunchy compliment to my favorite friend from the sea. I whipped this up pretty fast. It was perfectly lovely with a small glass of chardonnay and an evening of Wii Sports! Happy January!

Ingredients
- 2 6-7 oz. salmon fillets
- 1/2 c. roughly chopped macadamia nuts
- 1/2 c. plain dried breadcrumbs
- 1/4 c. flour
- 1 egg, beaten
- 8-10 oz. bag of shredded broccoli, cabbage, or carrots
- 3 green onions, trimmed and diced
- 6 Tbsp. grape seed or canola oil, divided
- 3 Tbsp. rice vinegar
- 1 tsp. sesame seed oil
- 2 Tbsp. soy sauce
- 1/2 c. dried cherries
- 1 clove garlic, minced
- 1 Tbsp. honey
- Teriyaki sauce
- salt and pepper to taste

BROCCOLI SLAW
Whisk together rice vinegar, honey, sesame seed oil, soy sauce, and minced garlic in a small bowl. Drizzle in 3 Tbsp. oil and whisk into mixture. Set aside. In a medium bowl combine shredded broccoli, cabbage or carrots with diced green onions and cherries. (I just bought a bag of pre-shredded broccoli slaw at Trader Joes, yum. Dress with dressing and toss to combine thoroughly. Season with salt and pepper, if desired. Set aside and prepare salmon. (I like to prepare my salad dressings by pouring the ingredients into mason jars and shaking them up. It's great for storage too!)

MACADAMIA NUT CRUSTED SALMON
Whisk together breadcrumbs and chopped nuts in a shallow bowl, set aside. Season salmon fillets on both sides with salt and pepper then dredge through flour, then beaten egg, then cover completely with nut-breadcrumb mixture. Set aside and heat remaining 3 Tbsp. oil in a large skillet over medium-high heat. Cook salmon fillets in oil until cooked through and crust begins to turn golden brown, about 3-5 minutes per side. Remove from heat and brush each fillet with teriyaki sauce. Serve warm with broccoli slaw.

Soup and Sandwich Night

Open-Faced Tuna Melts with Spicy Tomato and White Bean Soup
Romeo and Juliet. Gin and Tonic. Yin and Yang. There some things out there in the world go better in pairs. On a chilly October evening after a long day at the office followed by chores and errands there are few things more satisfying that a nice sandwich covered in melty cheese and a big ol' bowl of soup. When Jordan moved in, he brought with him an X-Box, an enormous tv, and many, many cans of tuna. "Let's do something with these." He said. Challenge accepted.

Ingredients
- 2 7-8 oz cans Albacore tuna (in oil or water), drained
- 1/4 c. chopped Kalamata olives
- 1/2 red onion, peeled and diced
- 2 Tbsp. capers, chopped
- 1 handful chopped Italian parsley, divided
- 4 Tbsp. olive oil, divided
- 1 ciabatta loaf, sliced lengthwise
- 1 Tbsp. red wine vinegar
- sliced Provolone and cheddar cheese
- 1 tsp. dried dill
- 2 tsp. Dijon mustard
- salt and pepper to taste
- 1 28 oz. can tomato puree
- 1 tsp. sugar
- 2 large shallots, minced
- 1/4 c. minced carrot
- 2 c. chicken broth
- 1 14.5 oz. can white beans, rinsed
- 1 tsp. red pepper flakes
- 1 tsp. hot sauce

SPICY TOMATO AND WHITE BEAN SOUP

Heat 2 Tbsp. olive oil in a medium sauce pan. Saute shallots for about 2-3 minutes until they begin to soften, add carrots. Cook another 2 minutes, season with salt and pepper to taste. Add tomatoes, broth, beans, 2 Tbsp. chopped Italian parsley, sugar, pepper flakes, and hot sauce. Bring to a boil, then turn heat down to low and simmer for about 20 minutes. Remove from heat. Season to taste with additional salt and pepper. Serve.

TUNA MELTS

While soup is simmering, heat the oven to 400˚ F. In a large bowl, combine tuna, olives, capers, onions, dried dill, 2 Tbsp. olive oil, remaining parsley, red wine vinegar, and mustard. Season with salt and pepper. Set aside. Set out sliced ciabatta on a foil-lined baking sheet. Top with tuna mixture and then cover with slices of cheddar and Provolone cheeses. Bake in oven 15-20 minutes so that the bread becomes toasty and the cheese is melted. Serve with soup. Eat. Yum.