I love grilled shishito peppers, and am able to eat great quantities of them in one sitting. Grilled shishito peppers appear to be trending at restaurants these days, which is understandable as they make for great bar snacks. If you come across good looking shishito peppers (I found some at Fresh Direct recently), it’s super easy to make them at home.
Here’s how I grill them:
This weekend, David and I finally began a little garden on our balcony! We planted 3 types of heirloom tomatoes, a Japanese eggplant, German thyme, and basil. We are excited to grow our own vegetables!
Having been inspired by our first planter, we think we will get one more — we plan on adding to our vegetable roster shishito peppers, shiso leaves, sage, and another type of basil (Japanese “lettuce” basil).
Here’s hoping for a plentiful summer!
For my post-workout lunch, I like to make a Mediterranean-style tuna salad. I use a 5 oz. can of wild albacore tuna packed in water. The salad is very much the same as the sockeye salmon salad I make for David, but instead of mayonnaise I use a drizzle of olive oil.
To make the salad: drain the can, and put the tuna in a glass bowl. Add: about a half handful of capers, a stalk of scallion, finely chopped, juice of half lemon, and a drizzle of good quality, organic olive oil. Season with salt and pepper to taste. Mix well, and serve over salad greens… or eat with some sliced avocados and cucumbers, as I did for lunch today.
Sunday is our big workout day. And for our post-workout lunch we’ve recently taken to eating canned fish. David likes red sockeye salmon with bone and skin included, while I opt for wild albacore tuna, which is lighter.
For David’s sockeye salmon salad, I use a 7.5 oz can of wild caught Alaskan red sockeye salmon (Whole Foods brand).
To make the salad: Drain the can, and put salmon in a glass bowl. With a fork, mix the salmon well, making sure that the bones and skin are blended into the meat (basically, mush well).
Add: a half handful of capers, one scallion stalk, finely chopped, a tablespoon of mayonnaise, and the juice of 1/2 lemon.
Mix well, and season with salt and pepper to taste. Serve with salad greens, or for extra protein — as in David’s case — some sliced avocado and cucumbers.
The salad is simple, delicious, and a great way to get a boost of protein as well as calcium and good fats!
Last night for dinner, I seared local swordfish filets and made a simple, fennel/olive salad as an accompaniment. Easy, breezy, tasty!
The swordfish was on sale at Whole Foods, labeled “local” and also “green” (as in, environmentally-friendly). Both good labels, and a bargain at $14.99/lb (as swordfish goes)! I bought 1.5 lbs worth of swordfish (my husband requires a lot of protein), and marinated it in a mixture of:
- Zest and juice of 1 lemon
- 1/2 jalapeño, finely minced
- 2 cloves of garlic, finely minced
- 1/4 cup organic olive oil
- salt and pepper to taste
I let the swordfish marinate for about 20 minutes.
Aaand I’m back! It’s been a busy week, and I have a lot of blogging on which to catch up… but to kick off our being back in New York, I share with you a delicious and simple meal I created last night:
Foie gras-stuffed grass-fed, (obviously, bun-less), burger.
How did this decadent meal come about, especially during a work week?