Commercially prepared shredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns. This recipe suggests an entirely new use for them: seared onto fat fillets of salmon to form a fantastic crisp crust. Serve up the salmon with a side of sautéed spinach, onions, garlic, and fresh tomatoes is beyond delicious and extremely easy to make.
Serves 4
Ingredients For the Salmon: 4 cups frozen shredded potatoes (hash browns), thawed and squeezed dry 2 tablespoons snipped chives 2 tablespoons minced dill 2 tablespoons potato starch Salt and freshly ground pepper Four 8-ounce skinless salmon fillets 2 tablespoons grainy Dijon mustard 1 1/2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter
For the Spinach: 1 tablespoon of olive oil 1/2 peeled and julienne red onion 3 finely minced cloves of fresh garlic 2 each tomatoes cut into wedges 10 oz fresh baby spinach Sea salt and fresh cracked pepper, to taste
Directions: For the Salmon: In a medium bowl, toss the potatoes with the chives, dill and potato starch and season with salt and pepper. Lay the salmon fillets, skin side down on a work surface and season with salt and pepper, then evenly spread on the mustard. Next, evenly add a layer of shredded potatoes onto the top of each fillet. Pat the potato down on the salmon to make sure it stays in place.
In a large nonstick skillet, heat the oil and melt the butter. Carefully add the salmon fillets to the skillet, potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes, or until a dark brown crust has formed on the potatoes. Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Using a clean paper towel, blot off any excess oil from the salmon.
For the Spinach: Heat a large sauté or frying pan over medium to medium-high heat and caramelize the onion and garlic, until the garlic is golden brown, about 2 minutes, add in tomatoes and sauté for 2 to 3 more minutes. Lastly, place in the spinach and sauté for 1 to 2 minutes. Adjust seasonings with salt and pepper.
To serve, transfer the spinach salad and salmon to plates and serve.
I love mushrooms so much, that this recipe uses two kinds in this dish: your workaday standard creminis and somewhat-exotic shiitakes. These umami vessels are joined by healthy spinach, savory sun-dried tomatoes, and herbaceous, flavor-eous pesto. It’s all twirled together with pasta that makes for an easy-peasy, maximum flavor meal just when you need it.
Serves 2
Ingredients:
1-2 tablespoons olive oil
4 oz. Cremini Mushrooms, sliced 1/4 inch
3 oz. Shiitake Mushrooms, stemmed and sliced 1/4 inch
1 Shallot, peeled and thinly sliced.
4 oz. Baby Spinach
5 oz. Linguine
1 oz. Julienned Sun-Dried Tomatoes
¼ cup Basil Pesto (See Cook’s Notes. Recipe Follows Below.)
1 small plum or Roma tomato, sliced
1 oz. Shredded Asiago Cheese
Salt and Ground Black Pepper, to taste
Directions:
Bring 8 cups water and 2 teaspoons salt to a boil in a medium pot. Once water is boiling, add pasta and cook until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander. DO NOT RINSE THE PASTA. Set aside.
While pasta cooks, brown mushrooms. Place a large non-stick pan over medium-high heat. Add 2 tablespoons of olive oil, cremini mushrooms, and shiitake mushrooms to the hot pan. Stir occasionally until well-browned, 4-5 minutes.
Add shallot to pan. Stir occasionally until tender, 1-2 minutes. Stir in the spinach reserved pasta cooking water, sun-dried tomatoes, a pinch of salt salt, and ¼ teaspoons black pepper. Cook until spinach wilts, 2-3 minutes.
Add the pasta and pesto to pan and stir to combine.
To serve, add the finished pasta to a large bowl, garnishing with Asiago and sliced tomatoes.
Bon appétit!
Cook’s Notes:
Pesto is a mouthful of bright brightness. You can buy it in a jar , found in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers’ markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you’ve got a versatile sauce for pasta, chicken or fish.
Yields 2 cups
Ingredients:
2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
½ cup extra-virgin olive oil
½ cup freshly grated parmesan cheese
Directions:
Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
With the machine running slowly dribble in the oil and process until the mixture is smooth.
Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
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This hearty minestrone is easy to make and totally worth the effort. The recipe calls for seasonal vegetables and affordable pantry ingredients you can find in any local grocery store, making it budget friendly. Like an Italian minestrone soup, this recipe is loaded with vegetables, beans, spinach and ditalini pasta. The soup packs great for lunch, and tastes even better the next day. You can make this dish dairy free, gluten-free and vegan friendly. Just see the following Cook’s Notes. This recipe calls for about 24 servings, so just know that it also freezes and defrosts well too. It is extra nice to have on hand in the freezer on during those days when you feel like being a lazy cook in the kitchen, especially during the winter months.
Serves 24
Ingredients: 1 tablespoon of olive oil 1/2 cup of small diced pancetta bacon 2 peeled and small diced yellow onions 4 finely minced cloves of garlic 2 thinly sliced leeks, optional 4 medium diced stalks of celery 4 peeled and sliced carrots 1 peeled and medium diced turnip 1 peeled and medium diced parsnip ½ small diced bulb of fennel core removed, optional 3 peeled and large diced russet potatoes Three 28-ounce can of whole peeled tomatoes in juice Three 15-ounce cans of drained cannellini beans 128 ounces of chicken stock 3 parmesan cheese rinds (See Cook’s Notes) 2 cups of frozen peas 2 cups baby spinach, chopped kale or chopped collard greens juice of 1 lemon 2 pounds of cooked and cooled ditalini pasta (See Cook’s Notes) Salt, to taste Fresh cracked black pepper, to taste Parmesan cheese and fresh oregano and rosemary sprigs, for garnish
Directions: In a very large pot or stockpot over medium heat add in the pancetta and cook until browned and crispy. Set aside the pancetta lardons.
Add in the onions, garlic, leeks, celery, carrots, turnip, parsnips and fennel to the pot and sauté for 10 to 12 minutes.
Add in the potatoes, tomatoes, beans, stock and cheese rinds and simmer over low heat for 30 minutes or until vegetables are tender.
Add the peas, spinach, lemon juice, cooked pancetta, salt, and pepper.
To serve, ladle into bowl and garnish with parmesan, oregano and rosemary, if desired.
Cook’s Notes: Minestrone soup is subject to change based on what you have and what’s in season. This minestrone soup recipe may look completely different in the summer since things like zucchini, yellow squash and squash peak in are that season. For the Spring, you might want to use peas, green beans and leeks for the soup. As for autumn seasonal vegetables, potatoes turnips, butternut squash, also work for this recipe. Basically, whatever vegetables you have on hand will work in this recipe. Left over vegetables will also work in a pinch too.
Grains or Pasta: Italian minestrone soup can also use things like farro or cous cous as the grain or pasta in the soup, such as orecchiette, elbow or small shell pasta. To make this soup gluten free, you can also substitute your favorite sturdy gluten-free noodle, such as DeLallo’s Whole-Grain Rice Shells.
Parmesan Cheese: The Parmesan cheese rind is not a necessity, but it will add some delicious umami flavors to the soup. You can add grated Parmesan to the soup as a substitute, or shredded Parmesan can be added as a garnish.
However, if you want to make the soup dairy free and vegan friendly, do not use Parmesan cheese or the pancetta. Most Parmesans are not technically vegetarian because they contain animal rennet. As a reliable substitute, Whole Foods 365 and Bel Gioioso brands do offer vegetarian Parmesan cheese, and both will work really well in this recipe.
How to Reheat: To reheat the minestrone soup simply add your desired portion to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to microwave safe bowl and heat for 2:30 stirring after 1:15.
How to Store: Minestrone soup will hold well in the refrigerator covered up for up to 5 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.
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