1 cup pitted fresh sweet cherries 3/4 cups heavy cream 1/3 cup sliced almonds 1 pound wild salmon filet, de-boned 1/4 cup maple syrup 4 medium zucchini, ends trimmed 10 small basil leaves 10 small mint leaves
We assume you have salt, olive oil, butter, lemon, almond extract, sugar, light brown sugar, vanilla extract, ground cardamom, smoked paprika, cayenne pepper, and black pepper. If not, you'll need those too!
1. First of all, this may seem like a sort of elaborate undertaking for a weeknight, but in fact it all should come together quite easily and quickly if you pay a little attention to the order in which you do things. So, begin by chopping your zucchini, salting it, and setting it aside.
2. Next, a little prep for dessert! Toast those honey almonds, and prepare the cherry mixture (just 5 minutes on the stove). Set both aside to cool. Dessert is (basically) done!
3. Preheat the oven and pop that skillet in to warm up. Prepare the maple cardamom mixture and brush it over the salmon.
4. Place the salmon on the skillet to cook, and give your attention to the zucchini, which is to say saute it!
6. After you've digested, and you're feeling like dessert, whip up those fools and tuck into the pillowiest clouds of cherry-studded summer.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.