One of the things I like about this recipe for grilled steak and scallions is that it gives scallions the proper love and respect they deserve. They are as good a veggie as their cousins the summer squash and the broccoli and the asparagus and all the other green things that tend to end up on our plates next to our grilled steak. Not that I have anything at all against any of those veggies, but I’m here to tell you that if you give a bunch of scallions a drizzle of olive oil and pop them on your grill until you get a nice char, and then pop them on the plate with some sea salt and some chopped onion and sliced grilled steak and a little glug of butter over the whole thing, you will be lining up next to me in the Scallion Appreciation Society. Ready to give some scallions some love? Let’s make it!
This super-simple recipe for shrimp fried farro is the result of one of my hard and fast kitchen rules, which is this: whenever you make something that can be repurposed into another recipe, MAKE EXTRA. Extra buttermilk rosemary grilled chicken turns into chicken soup the next day. Extra grilled steak turns into perfect steak Caesar salad later in the week. And extra nutty, chewy, gorgeous farro that you made for farro tomato salad turns into lickety-split shrimp fried farro. It’s got the same things you love about shrimp fried rice, except the egg is poached instead of scrambled, the shrimp is whole instead of chopped, and the rice is, well, farro. Because while shrimp fried rice is a beautiful thing, it’s also fun to shake things up now and then, don’t you think? Let’s make it!
Green Goddess dressing has the most perfect name EVER, because if ever there was a salad dressing that deserves to be called a goddess it’s this one. Because it is the perfect combo of spicy and creamy. Because it is full of fresh summer herbs that give it that gorgeous green color. Because you can whirl it up in your blender in about 10 seconds. Because it is not only your new favorite salad dressing, but it’s your new favorite dip and marinade. Do you need any other reasons to have a mason jar full of this wonderfulness in your fridge At All Times? Let’s make it!
This recipe for super easy salmon tartare was definitely inspired by my enduring love for all things sushi. Really really good wild-caught salmon mixed up gently with avocado, scallions, sesame seeds and a few other things to hold it together. A little bit spicy, a little bit creamy, a whole lot of delicious. And as easy as slicing up the salmon and avocado and the scallions and mixing them all up together – it’s almost not fair to call it an actual recipe. So whether you want to wow your friends with show-off appetizer, or serve it up on a regular old Tuesday night…let’s make it!
This simple and scrumptious recipe for easy steak stir-fry was born out of two things. First of all, after weeks and weeks of being spoiled by balmy weather here in the Northeast, all of the sudden IT IS COLD. As in, not even the prospect of going to dinner is going to get this girl out of her toasty house and into the chilly car. And second, as much as I like going out for things like stir-fry, I’m always a little skeptical of what is in that stir-fry sauce. While mine has a teeny bit of sugar in it, it’s seriously teeny. Because the stars of this show are the veggies and the steak, and I want the fresh taste to shine through. In the comfort of my nice warm kitchen. Let’s make it!
These potato skin tacos are the marriage of two of my favorite things: tacos (obviously) and twice baked potatoes. If you’ve never had a twice baked potato, it basically involves baking a potato, scooping out the inside and mashing it with some butter and milk, stuffing it back into the potato and baking it a little more until the outside is crispy. But what if instead of stuffing the potato skin with mashed potatoes, you stuffed it with taco filling? And topped it with guacamole? What if?