Tag Archives: summer

Quick, healthy, delicious

Amazing little salad to counter the redunculous (and very tasty) breakfast burger I had today at the West Side Lounge.


Farm-fresh tomatos


A clove of garlic

Onion, very thinly sliced

Corn kernels

Stale crusty bread

Dressing is simple lemon juice + olive oil

All veggies are from Red Fire Farm CSA!


Light and delicious summer lunch: poached eggs over salad

This summer we are signed up for a farm share from Red Fire Farm, which I’m incredibly excited about.  This past Friday I picked up our first share: there were mixed greens, some spinach, fresh green garlic, hakurei turnips and a bunch of dill.

For my first CSA meal I made  A Tossed Salad topped with Poached Eggs and Shaved Blue Cheese.

It was absolutely perfect.

Here is how:

1.  Toss your greens with some olive oil + apple cider vinegar. I had two kinds of baby lettuce and baby arugula.

2. Poach two farm fresh eggs. To do that boil about 3 inches of water. Turn down the heat so that the water is moving a little, but not boiling. Crack an egg into a bowl and gently slide it into the water. For a runny yolk cook ’em for 2 minutes.

(for this recipe you want the runny yolk, because it will turn into a salad “dressing” of sorts)

3. Assemble the eggs and shaved blue cheese on the bed of greens. Top with some freshly ground black pepper.


I absolutely love fresh farm eggs – just look at this! The color! The flavor! *swoons*

Summer Chili Shrimp

In the winter I like to make shrimp with Old Bay seasoning and eat it hot.  In the summer there is nothing better than chilled shrimp marinated with peppers and garlic on top of some fresh greens.

You will need:

1. Raw shrimp in shell

2. Chili peppers of choice: red and green

3. 3 garlic cloves

4. 1/4 tbsp whole black peppercorns

5. Salt and pepper

6. Halved cherry or grape tomatoes

7. Olive oil

8. Juice of one lemon


1.  Peel the shrimp – I like to do it because it lets the flavors really seep in while the shrimp is marinating. You can skip this step.

2. Dice the chili peppers (remove seeds) and garlic. Toss the shrimp with the chili peppers, garlic, peppercorns, half of the lemon juice and some oil.

Toss it all together

3. Marinate for at least an hour in a bowl or a bag.

Bag it up

4. Pre-heat the broiler.  Arrange the shrimp on a baking sheet with the halved tomatoes.

5. Broil for just under 5 minutes, or until the shrimp is pink – it may be less than 5 min, so keep checking!

6. Dunk everything into an ice bath – a necessary step to stop the cooking process!

ice dunk

7. Drizzle the shrimp with the remaining lemon juice.  Serve it chilled on top of fresh baby greens!

Salmon steaks, quick and easy

You will need:

Salmon steaks

Old Bay seasoning (reduced sodium)

Corn on the cob (+salt and butter)

A bottle of red wine or other drink of choice

Here is what you do to make this simple and delicious dinner:

1.  When you get home, turn on the broiler and start boiling some water for the corn.  Pour yourself a glass of wine.  Flip through some magazines.

2.  Rub the salmon steaks with Old Bay and olive oil.

3. When the water boils, put the corn in.

4. Set the timer to 8 minutes and put the salmon under the broiler in a heavy pan

5. After 8 minutes, take out the corn and turn over the salmon. Rub the corn with butter and salt.

6. Take the salmon out after another 4 min, pour another glass of wine and enjoy your dinner! 🙂