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Fresh out of the oven: recent posts
- Maran Hen Eggs + Ground Pepper + Mushrooms + Kale +Salsa
- Superbowl-ready
- Apres-Gym Meal: Seared Chicken Breast with Pineapple Barley
- Steak and Sautéed Baby Bok Choy
- Red Pepper Olive Oil
- Smoked Salmon Sandwiches
- So simple
- Delish dinner to top off a crazy night of paper-writing
- Birthday Bubbly
- Be jealous, be very jealous
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Superbowl-ready
Getting ready for the Superbowl? (Go Pats!)
Check out my Tortilla pizza recipe over at Somerville Patch >>>
Posted in Uncategorized
Steak and Sautéed Baby Bok Choy
This was dinner last night – after looking at all the food at WSL I was STARVING by the time I got home!
Rib-eye steak + garlic-y baby bok choy with some lemon juice (CSA via Red Fire Farm)
I sear my steaks on cast iron and finish them in the oven.
Tagged baby bok choy, beef, bok choy, CSA, garlic, green side dishes, less than 30 minutes, steak
Red Pepper Olive Oil
Hot peppers from Red Fire Farm + EVOO + sunshine = tasty and lasts forever. Not to mention very pretty and makes an awesome gift.
Tagged flavored oil, food as art, gift, hot pepper, infused oil, olive oil, red fire farm, red pepper
Smoked Salmon Sandwiches
Ridiculously quick and easy to make.
This is how:
1. Toasted bread (I had Jewish Rye)
2. A dab of mayo
3. Some lettuce leaves (Red Fire Farm)
4. Tomato slice (Red Fire Farm – we got FOUR POUNDS on Friday!)
5. Pile on the salmon
6. Squeeze some lemon juice
7. Sprinkle on the capers
ENJOY!
Adding a glass of OJ and a book made it only better:
So simple
“Simple” is just about the last thing I have to say about finishing my MBA program, but I DID IT!!! Whoo-hoo!
But, when it comes to tomatoes from Red Fire Farm, simple is best:
Posted in CSA, healthy, local, Photos, Quick
Tagged CSA, local food, red fire farm, tomato
Delish dinner to top off a crazy night of paper-writing
Well, grilled chicken, really.
I marinate the chicken breasts in my awesome cilantro sauce (cilantro+garlic+ EVoo into the blender), then pound them thin and grill them on high.
French fries tonight are Red Fire Farm potatoes, skin and all, sliced into 1/4″ little logs and fried in canola oil until golden. The secret to crispy fries to drying them off both before AND after frying and never, ever, ever salting them before you cook and dry them.
In other news, a week from today I’ll have my MBA.
Sorry about the crap phone picture!
Be jealous, be very jealous
If you love seafood as much as I love seafood, that is.
Scallops and Freshwater Shrimp with Salad
Super-quick (and not expensive!) dinner. Freshwater shrimp ran me just under $5, and the scallops were about $5 as well. The veggies are from the Red Fire Farm CSA!
Freshwater shrimp has a more delicate taste than regular shrimp, so you have to be careful not to overcook it. I steamed mine for 45 seconds, then turned it over for another 45 seconds. Then I put it in the warm sauce, so it cooked for another maybe 10-15 seconds, then I chilled it with ice.
For the sauce:
Olive Oil + hot pepper + garlic + my cilantro-garlic sauce –> Warm it all up and let sit while the shrimp cooks.
To cook scallops:
Dry them very well and sear quickly on each side. When the scallops are no longer glossy, they’re ready to go.
My salad was simple leaves of Romaine tossed with baby zucchini slices and an olive oil and lemon dressing.
The whole thing took me longer to eat than it took me to cook. Just sayin’.