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Eric Ripert's Crispy Skinned Fish http://food52.com/recipes...
Here's my tried and true: Spicy Capellini from Lidia Bastianich- with peproncini and bacon. 30 min or less to make and you might have all the ingredients on hand, a nice twist on same-ol-same-ol pasta.
http://www.finecooking...
And this looks like a great addition to the fish http://food52.com/recipes...
What a great side for a fish dinner, I'm jonesing for that now.
This is what I made for dinner last week when my husband was at a business dinner: pan fried scallops and a mixed green salad with a citrus vinaigrette and sliced avocados.
For the scallops, pat dry. Season w/ S&P. Sear until golden brown on each side. Serve along side salad with a wedge of lemon.
Citrus vinaigrette for one: 1/2 Tb lemon juice, 1/2 Tb vinegar, 2 Tb citrus flavored oil (I had meyer lemon olive oil on hand),1 tsp lemon zest, pinch of each: salt, pepper, sugar. Combine all in a small jar. Close securely with lid and shake the heck out of the jar.
And what I'm fixing tonight: shredding leftover roasted chicken from the market (purchased last night) and rolling it with cheese in tortillas with enchilada sauce. I have chiles on hand so I can make my own sauce, but I might just buy it.
AWESOME. Thank you all -- these are great ideas and sound like lovely dinners that are totally doable wthin the confines of a Monday evening.