Weeknight dinners should, in my opinion, come with the following qualities:
- Be quick- 20 minutes is good, but ready in under 15 is better.
- Be delicious, obviously or why bother?
- Make you feel fancy, like you actually spent more than 15 minutes preparing and are now pampering yourself at the end of a long day with an awesome meal.
- Include wine as an ingredient… because then you have a bottle of wine open that needs to be enjoyed!
Our meal tonight came about with these qualities in mind along with a refusal to stop at the grocery store for additional ingredients. I filled out government forms for school today and was in no kind of mind frame to be around people or grocery stores.
Trout with Beurre Blanc Sauce over Pasta
2 trout fillets
herbes de provence (instant fancy)
1/4 cup butter, room temperature
1/2 cup white wine (Pinot Grigio)
1 shallot, minced
1 clove garlic, minced
cooked pasta (we had spaghetti on hand)
1 cup frozen peas
Cook pasta according to package directions.
For the Beurre Blanc: put the wine, shallot, peas and garlic in a saucepan and reduce over medium high heat for 10 minutes until there is almost no wine left.
Remove from heat and quickly whisk in butter. Return to very low heat, do not allow to boil.
Meanwhile, season trout fillets with salt, pepper, and herbs de Provence. Place on baking sheet, and bake at 350 for 10 minutes.
Place pasta on plate topped with trout and Beurre Blanc sauce.
Notes: Make sure that trout is fully de-boned. Mine was, That-Boy-I-Love’s was not. I enjoyed mine more!
I had peas handy, but I think I would prefer fresh green beans or asparagus the next time around!
This week was the first week back to school, That-Boy-I-Love was also out of town ALL week long. This, my friends, is the perfect storm of truly terrible cuisine come dinner time. Frozen pizza, sandwiches, cereal, and left-over creamed spinach/caprese salad (that was okay).
Tonight was the redemption of a week of awful meals (if you can even call them that).
Ahi Strawberry Mango Salad…also known as fresh end-of-summer happiness!
The loose recipe (because I didn’t use any measurements, just what looked about right):
- 5 large strawberries, diced
- 1 small mango, diced
- 1/4 c. onion (I used white because it is what I had, but red onion would have been better), diced
- 1 avocado, chopped
- 3 mini red/yellow baby bell peppers, diced
- 2 large basil leaves, diced
- 3/4 lbs of sushi grade Ahi Yellowfin Tuna steak
- 1 bag baby spinach
- White (or black) pepper, to taste
- Salt, to taste
- Swirl of Olive Oil
- 2 Tbsp Myer Lemon Olive Oil
- 2 Tbsp Citrus Balsamic Vinegar
How to make your mouth happy:
Swirl some extra virgin olive oil in a pan over medium-high heat. Heat the olive oil until it thins and a swirl of the pan coats the bottom of the pan. Salt and pepper tuna to taste. Add Ahi Tuna to the heated pan and sear each side, or cook to desired doneness (we like ours seared on the outside, raw on the inside). Remove from pan and chop into large pieces.
In a medium bowl, mix together strawberry, mango, baby bell peppers, onion, and basil. Add 2 Tbsp Myer Lemon Olive Oil and Citrus Balsamic Vinegar to the mixture and stir until coated.
Split baby spinach between serving dishes. Top each with half of the fruit/dressing mixture. Top with avocado and Ahi Tuna.
Enjoy this moment of happy freshness.