Sunday Seeds & Sprouts 2012: Week 7

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garden, peas, potager, radishes, salad garden, seedlings, sugar snap peas, sustainable living, vegetable garden

I took a break from my seeds last week since I went away for the weekend. When I was gone, Hubster just about killed my seedlings! Fortunately, I was able to nurture most of them back to health.

Pumpkin also munched on all the scallions and didn’t save the roots, except for three that were left in the container, my supply is busted…  I think these boys are trying to sabotage my garden!

This week, I was able to directly sow more seeds in my raised beds. Time for more carrots, peas, sugar snap peas and radishes.

Radishes - Planted 3 Weeks Ago

Peas & Sugar Snap Peas - Planted 3 Weeks Ago

Week 6: I took a break!!!!
Week 5: More Tomatoes, Peppers & Lettuce
Week 4: Carrots, Radishes, Peas & Sugar Snap Peas
Week 3: Raised Beds
Week 2: Celery & Scallions
Week 1: Tomatoes, Peppers, Sweet Potatoes & Potatoes

What did you do in your garden this week?

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Wild Salmon with Dill Lemon Butter Sauce

Tags

dill, dinner, food, foodie, lemon, quinoa, recipe, salmon, sugar snap peas

I really enjoy salmon, but Hubster doesn’t. So last night I swapped chicken in for his meal. Same sauce, same dishes, but sometimes it’s not that easy. I needed a dish that was fresh and light but also hearty… difficult right? I decided to serve my salmon with a quinoa blend and sugar snaps peas. I was tempted to lick my plate clean (Hubster loved his that much too).

Wild Salmon with Dill Lemon Butter Sauce

Wild Salmon with Dill Lemon Butter Sauce Ingredients:
4 oz. fillets of wild salmon, olive oil, 1/4 c. butter, 3 Tbsp. lemon juice, 1/2 Tbsp. minced garlic, 1 Tbsp. shallots, 1/2 c. pinot grigio, 1 Tbsp. lemon zest, 1 Tbsp. dill weed, fresh ground sea salt, fresh cracked black pepper

Wild Salmon with Dill Lemon Butter Sauce Directions:
Preheat oven to 375°F. Rub salmon with olive oil and season with salt and pepper, place on baking tray bake for about 12-15 minutes. In a small sauce pan over medium heat, sauté garlic and shallots in butter. Add lemon juice, wine, zest, and dill and simmer until sauce thickens. Pour over salmon and served hot!

*Garnish with a sprig of fresh dill or some capers.

What will be on your dinner table?

Chicken & Tortellini Soup

Tags

chicken, food, foodie, recipe, soup, sugar snap peas, tortellini

With flurries, snow squalls and icy patches galore, soup is the only thing I want to eat now (poor Hubster). I just ate four bowls and now I’m settling in to write this newest blog post. For my fellow foodies, soup doesn’t even require a recipe, but that’s not true for everyone. And this recipe is really just another variation of chicken noodle soup if you will…

Chicken & Tortellini Soup

Ingredients:
2 Tbsp. olive oil, 1 small diced onion, 1 Tbsp. minced garlic, 3 boneless skinless chicken breasts, 4 bay leaves, 2 qt. chicken or vegetable stock, 1 batch or package of cheese tortellini, 4 c. sugar snap peas, 2 carrots (cut into julienne strips), fresh cracked black pepper, fresh ground sea salt

Directions: 
Brown onion & garlic in olive oil at the bottom of a stock pot. Add chicken to pot and remove once all sides are browned. Cut chicken into small cubes and return to the pot. Add bay leaves and stock and bring to a boil. Add chicken, carrots, salt and pepper and gently boil until chicken completely cooked. Add tortellini and sugar snap peas and simmer for about 8 minutes. Remove from heat and allow to sit for about 15 minutes. Discard bay leaves and serve soup hot!

Now I’m ready to curl up in a blanket with a glass of wine, a chunk of dark chocolate and good book.

What is your favorite winter evening ritual?

Summer Veggie Pasta

Tags

dinner, food, foodie, light fare, lunch, pasta, postaday2011, recipe, side dishes, sugar snap peas, tomatoes, vegan, vegetarian, White Cat wine, zucchini

Everyone has their own favorite summer veggie pasta dish, the perfect light balance for a hot summer evening. Mine always varies depending on which fresh vegetables I harvest from my garden or purchase at the farmer’s market.

I prepared the linguini al dente according to package directions. Then, I sautéed a small minced shallot in White Cat wine (I also love cooking with Red Cat wine) and added fresh sugar snap peas, wedges tomatoes and sliced zucchini. I sprinkled in some dried basil (from a plant I harvested earlier this summer). Finally, I tossed the pasta into sautéed veggies and served with fresh grated pecorino romano.

White Cat Summer Veggie Pasta

This would be really excellent with shrimp… mmm… Too bad Hubster needs to eat too…

What fresh vegetables are in your summer veggie pasta dish this week?