After being a vegetarian for many, many years, I surprise even myself sometimes with how much I love fish.  And not just sushi — I like it cooked but tender, seared and crispy at the edges, like this recipe.  A year ago, salmon was barely on my radar, and now it’s one of the few non-veggie dishes that’s part of my regular rotation.

This recipe is everything that’s wonderful about spring.  I’ve sung the virtues of fresh corn many times on this blog, and this season is no exception.  The first time those green un-shucked ears appeared in the market, it was all I could do to stop myself from buying the whole carton.  If you’re thinking of an elegant summer dinner party sometime soon, I’m sure that your guests will love this dish as much as I do.

Now just pair it with some spring garlic bruschetta and some fresh, seasonal homemade rhubarb ice cream, and you’ve got yourself a pretty impressive summer meal.  Do I hear July Fourth calling?  I thought so…

Salmon with Fresh Corn and Pepper Salad Recipe

INGREDIENTS

For the salad:
2 tablespoons extra-virgin olive oil
1 cup fresh corn kernels (from about 1 ear), boiled for about 5 minutes
1 red bell pepper, diced
Juice of one lime
Salt
Pepper

For the salmon:
2 tbsp olive oil
2 tbsp mayonnaise
2 6-ounce salmon fillets
Salt
Pepper

DIRECTIONS

In a small bowl, mix together the corn, pepper, lemon juice, olive oil, salt and pepper, toss to coat evenly.  Set aside.

Spread a thin layer of mayonnaise over the salmon filets, sprinkle generously with salt and pepper.  Saute the salmon filets in olive oil over medium-high heat for about 6-8 minutes, or until the fish flakes with a fork.  Transfer the salmon filets to a platter, and spoon the corn mixture over them.  Serve.

→ 15 CommentsTags: food · main dishes

So… yum.

Maybe it’s because I was a vegetarian for such a long time, but appetizers like this honestly make me swoon.  I love portobello mushrooms in a seriously intense way — and mix in some veggies, garlic and a generous topping of blue cheese?  I could eat this for breakfast.

Do you guys have those weekends where you discover some amazing show on Netflix on demand, and then suddenly it’s Sunday night and you haven’t left your apartment in 72 hours?  It happens to us every few months and, I admit, I kind of love it.

This time about a week ago, on the recommendation of a few friends, we finally discovered Friday Night Lights — and now we’ve watched the first four seasons and are seriously sleep-deprived.  I can’t believe we have to wait a month for the last season!

Also, I am basically a curse on television shows.  Why do I always seem to discover these amazing shows right as they get canceled?  So frustrating!

But I digress.  During one of those lazy days, I happened to have the ingredients for this dish sitting in our fridge.  You know what makes for a totally delicious brunch?  Not having to leave your apartment.  🙂 Oh, and some portobello mushrooms, blue cheese and roasted peppers.

Don’t forget to enter the COVERGIRL giveaway by Friday! 

Mushroom and Roasted Peppers from Sugarlaws

INGREDIENTS

2 portobello mushrooms, stems removed
2 tablespoons olive oil, separated
2 cloves garlic, thinly sliced
1/2 shallot, thinly sliced
1 red pepper, minced
1/3 cup blue cheese, crumbled
Salt
Freshly ground pepper

DIRECTIONS

Preheat oven to 450 degrees F. Line a baking sheet with a piece of aluminum foil.

Brush the mushroom on both sides with 1 tablespoon of olive oil and place gill-side up onto the baking sheet.  Roast in the preheated oven until the mushroom is tender, about 20 minutes.

Meanwhile, in a medium saute pan, cook the red pepper, shallot and garlic in the other tablespoon of olive oil.  Add salt and pepper to taste.  Cook until the garlic and shallot are fragrant and the pepper is tender. 

Spoon the pepper mixture over the roasted portobellos and sprinkle with blue cheese.  Serve warm.

Serves two.

→ 17 CommentsTags: appetizers · food

I actually put of making these for a long time.  Like, six months or a year, during which I really *wanted* to make homemade bagels, but somehow I couldn’t do it.

Why?  Because I thought they were hard to make!  In fact, I thought they would take all day, be easy to screw up, and generally be a finicky bread recipe.

But, come on.  These are bagels.  There is nothing finicky or annoying about them — they are just easy, totally simple, and immensely satisfying.  Smeared with a pat of butter or jam, you have an easy, simple, and completely delicious.  Plus, I froze about two thirds of this batch, and they’re easy to defrost in a toaster oven and make a perfect on-the-way-to-work snack.  As an extra tip, I like to cut them in half before freezing them — instant portion control for those days you’re just not that hungry in the morning.

So, I think you should make these.  I know I end a very significant percentage of my posts this way, but it’s because I genuinely love these recipes, and nothing makes me happier than hearing from you guys when you make them and email me about them!  Sincerely, nothing makes me happier than those moments.  So, well, go make these.  Please.  If only to make my day!

Bagels

INGREDIENTS:
2 cups white whole wheat flour
1 cup bread flour
2 tbsp sugar
1 tsp salt
1 package active dry yeast
3/4 cup warm water

DIRECTIONS:
Proof the yeast in 1/4 cup of water until frothy.  Mix the yeast mixture, the rest of the water, salt, sugar, and both flours and knead for 5-10 minutes.  Allow the to rise in a greased bowl, covered with saran wrap, for about an hour.  Punch the dough down, and let it rest on a lightly floured surface.

Meanwhile, in a large pot bring a pot of water to a boil. Stir in 3 tablespoons of sugar.  Cut dough into 9 equal pieces, and roll each piece into a small ball. Poke a hole in the middle of each, and pull the dough gently to enlarge the hole.  Prepare a baking sheet with parchment or silipat and preheat your oven to 375 degrees,

Carefully transfer bagels to boiling water, and boil for 1 minute, turning halfway through.  Drain briefly after taking each bagel out of the water, and place it on the baking sheet.  Sprinkle them with your choice of toppings (sea salt, poppy seeds, sesame seeds, etc).  Bake at 375 degrees for 20 minutes, or until lightly browned. 

→ 21 CommentsTags: breads · Breakfast and Brunch · food