Inappropriate Breakfast: Anchovy, Caper and Egg Toast

I woke up craving something salty. It was bad news bears. I debated on having anchovies on my toast because they were staring me in the face when i opened my refrigerator. I decided against it and then on second thought, just went for it. This is great if you are open to having an adventurous breakfast. It could also be served cut into fours for an appetizer. It is a super simple toast consisting of a soft boiled egg, anchovies, capers, and thinly sliced onion. If you have it on hand some fresh parsley would be a nice addition as well.

Serves 1.
ww = 4 points

Smoked Salmon Spread

This smoked salmon spread was served as part of a four course "mini" dinner. Marc and I had our friends Guez and Azul over. It sounds elaborate but really, I whipped up this meal in a snap. I served smoked salmon spread with cucumbers, cucumber avocado gazpacho soup (next post), swiss chard burgers with sweet potato fries, and then marc's new low-fat chocolate ice cream-- made with skim milk and xanthan gum! This recipe was inspired by the following site.

Salmon Caper Salad

I made this salad for dinner last night to change things up. We have been eating a lot of fish these days so I needed an easy summer dish to feel refreshed. The recipe is inspired by Martha Stewart and I changed it ever so slightly to make it a filling dinner. It could definitely be made for a light dinner or a lunch. I just ate the salad but some millet on the side was necessary to fill my husband up.

Serves 2.
WW = 8 points per serving.

Anchovy-Caper Chicory Catalogna Puntarelle Salad

Well that is a long name! I got this Chicory Catalogna Puntarelle from our CSA this week. This veggie is a bitter, leafy green. You can see it in the picture below. Its' end starts right above the cherries. It is sandwiched between the sage (left) and swiss chard (right).

Needless to say, I had never heard of this veggie. Apparently it is pretty hard to come by in the US. Many people in Rome cook with this. Well, people in Rome and Mario Battali on occasion when he can get his hands on some. I had no idea what to do with this veggie but I was intrigued. There are not many recipes online for it either. But of the few that I could find, I saw a trend: caper, anchovy, garlic...you see where I am going here? So I decided to make up my own recipe.

Orange Salmon with Chili-Bok Choy

After my gluttonous breakfast, I needed something simple and healthy for dinner, so I decided to prepare fish. This is one of my favorite ways to prepare salmon. There is hardly any prep to this dish and it is delicious. Plus I got to use my new wok! This was another amazing wedding present from marc's family. He spent four hours the other day properly seasoning it! But if you don't have a wok you can certainly just prepare the bok choy in a saute pan.

Salmon with Beet-Arugula Salad and a creme fraiche-horseradish sauce

I mentioned I was going to be working my way through part of Jamie Oliver's Happy Days with the Naked Chef. This recipe was adapted from that cookbook. It is supremely delicious, healthy, and so fast!

British Dining: Mushy Peas and Fried Fish Sandwiches

When Marc and I went to London in March, our bodies almost fell apart. I don't think that either of us ate a vegetable the entire week we were there. I don't understand what it is about that place that noone eats vegetables. There was one night we attempted to order a salad and it came literally with 2 pieces of iceberg lettuce, canned corn and canned olives, drenched in oil! It was kind of funny, being that we usually only buy organic produce and in London we couldn't even find restaurants that were serving anything remotely vegetable-like.

But then there was this one day, where we ate the best fried fish sandwiches with mushy peas on the side. Since then I told him I would attempt to recreate the dish one day. So here it is!

The blog's 3rd Trip! Olive-spice-stuffed Halibut in a spinach tomato sauce

 

Orange Pernod Blue Fish, served sauteed fennel, and potatoes

 This recipe is not really healthy by any means because of the butter, but it is super flavorful. It is inspired from an Epicurious recipe I made last year. I found that recipe to be poorly worded and complicated. If you liked the easy fennel crusted blue fish recipe I posted last month on my blog, you will love this. The oranges and Pernod help to kick it up a few gourmet notches. The food processor makes this recipe a lot easier but everything can certainly be chopped by hand.

The blog takes its 2nd Trip!......Miso-glazed halibut (served with wasabi mashed potatoes and garlicky-spinach)

Fennel Crusted Bluefish and Faux Panzanella

Crispy Cilantro-Lime Sea Bass with Baby Red Potatoes

Blog Travels to Sonia's Part Deux

coconut-basil perch

this dish is very easy and fast to make. it is a simple fish dish served with asparagus, although green beans or spinach would be a nice substitute.