summertime tomato salad 

july 20, 2015 

As summer flies by and temps rise my meals have grown increasingly simple. Work days end with picnics and walks on the Charles and weekends are filled with sun-drenched adventures on the beach and on the road. I've been living on big colorful salads, veggie sandwiches, overnight oats, and many other tasty meals with cooling effects. It's hot out, and while I'm wonderfully thawed out after this winter, I'm avoiding my oven and stove every chance I get. Lucky for me, there's a fantastic farmer's market just a quick walk away, and lately I've been enjoying (maybe hoarding) more of these summertime jewels than most may know what to do with. 

I love tomatoes, especially the ones that come straight from the vine and have that earth-meets-summer-meets-woodsy smell about them. It's just the best, and it's a flavor I crave all winter long. While these beauties can be dressed up - I prefer to eat them simply. Fresh is best when it comes to this easy recipe, it won't be nearly as enjoyable and deeelicious once the season has passed, so hop to it! This dish should be enjoyed outside in the sunshine. Enjoy!

summer tomato salad - 

inspired & adapted by The Canal House ladies 

serves 2 generously 

  • 4 large heirloom tomatoes, cored and sliced into wedges
  • 2 handfuls of cherry tomatoes, halved 
  • really good extra-virgin olive oil
  • chives, finely chopped
  • fresh ground pepper
  • flaky salt, Maldon is my go-to
  • spoonful of mayonnaise 

Prep for this simple and seasonal meal is no fuss. Arrange prepared tomatoes on two plates, spoon a bit of mayonnaise on the side, drizzle with a healthy amount of olive oil, a sprinkle of chopped chives, fresh ground pepper, and a pinch of Maldon salt on top. Enjoy alfresco in good company :).


farro & greens salad + lemony tahini dressing

june 27th, 2015

I've been on a farro kick. It's satisfying, just the right texture, and is so delicious both hot and cold. Weekday meals tend to be a mix of leftovers and fresh veggies with some sort of dressing mixed up quick and drizzled on top. These meals are always enjoyed in a big bowl and filled with greens, especially now that my little herb garden is thriving on my windowsill! I use whichever ingredients I have on hand, letting myself unwind from the work day with some creativity in the kitchen. No two creations are ever quite the same, but I have to say that this farro bowl has been one of my favorites so far.

Farro has a similar texture to brown rice, though a bit chewier and more tender in texture. It's an awesome alternative for those who don't like the nutty flavor of quinoa, and somehow feels a bit more substantial than the latter. I was feelin' the need for lots of green goodness when I whipped this up, and I am very happy with how it turned out. There's a little bit of everything in this bowl - baby kale, charred asparagus, edamame, lemon thyme, and a rich lemony tahini dressing to bring it all together. This farro salad is simple, satisfying, and could easily be adapted to your taste. This morning I heated up some left overs and threw a poached egg on top with a dash of cayenne pepper. So good and so easy. Whip this dish up and let me know how you mix it up! Enjoy :)

farro & greens salad + lemony tahini dressing - 

serves 2

farro salad - 

  • 1 cup farro
  • 2 generous handfuls baby kale
  • 1 cup shelled edamame, pan roasted
  • 6-8 spears asparagus, charred and chopped into bite size pieces 
  • lemon thyme
  • olive oil

tahini dressing - 

  • 1/2 cup tahini 
  • 4 Tbsp lemon juice 
  • 2 cloves garlic, minced 
  • 2 Tbsp olive oil 
  • salt, to taste
  • fresh ground pepper, to taste 

Bring 2 cups of water and 1 cup farro to a boil in a medium saucepan. Once boiling, reduce heat to low, cover and let simmer until the water has been absorbed, roughly 20 - 25minutes. As your farro is cooking, heat a large cast iron skillet over medium heat. Pour a dollop of olive oil into the skillet and coat evenly. Add the asparagus and cook until just blackened. If you prefer your asparagus to have more of a crunch, cook until bright green and remove from heat. Add the edamame to the pan and cook for 3 - 5 minutes, as you want the edamame tender but not overcooked. 

Making the dressing is simple. Throw the tahini, lemon juice, garlic, olive oil, salt and pepper into a food processor or blender and pulse until evenly combined. A quick tip - add the olive oil slowly and as needed until you reach your desired consistency. The dressing should have body but be thin enough to easily drizzle over your salad. Once your dressing is ready, combine the farro, asparagus, edamame and baby kale in a large bowl. Toss with desired amount of tahini dressing and plate. Sprinkle with lemon thyme leaves and salt and ground pepper to taste. 

chili lime fish tacos + grilled mangos and red cabbage slaw

may 2, 2015 

April absolutely flew by. I cannot believe it's nearly been a month since I've shared on this space, and although a part of me feels a bit guilty about this, it was nice to disconnect a bit and spend my free time offline. I spent a wonderful weekend in Vermont with my girls from my college days, and then jet to my home state of California to celebrate a beautiful friend tying the knot, spending some much needed time with family in the sunshine. 

While home, I took total advantage of the southern Californian cuisine, filling my plate with vibrant fruits and veggies, enjoying spicy mexican dishes daily, and consuming a nearly unbelievable number of tacos.  Though it is quite impossible for me to pick a favorite, this trip I had some downright incredible Ono fish tacos from Point Loma Seafood, one of the best fish markets in all of San Diego in my opinion. Their fish is fresh and their staff is extremely knowledgable, always willing to chat with you more about the catch brought in that day. 

After a week of sunshine, salt water swims, family, and tacos (of course) it was time to head back to the east coast, and I must say, it was hard to leave. Once back in Boston, I felt homesick for the familiar, and found myself looking for ways to bring some of my hometown into my little apartment. While most might have felt totally taco'd out, I felt just the opposite. Saturday afternoon was spent making these flavorful and bright fish tacos, bursting with grilled mango, red cabbage slaw, and avocado slices. These simple and tasty tacos are topped with a chili lime greek yogurt sauce and cilantro, giving your taste buds a zing. Enjoy these in the sunshine with a beverage in hand :).

Happy eating and happy spring!

grilled fish tacos -

makes 4 tacos

  • 4 corn tortillas
  • 12 oz Hake, use what is fresh/local for you
  • salt, pepper, and chili powder
  • 1 lime, zest and juice 
  • 1 lime, juice
  • 1 small red cabbage, sliced thin
  • 1 avocado, sliced
  • 1 honey mango, sliced
  • handful of fresh cilantro 

chili lime yogurt sauce - 

  • 1 cup greek yogurt, I use 2% Fage
  • 1/2 tsp chili powder
  • juice of 1 lime 
  • pinch of salt 

Heat your grill or stove top grill to medium/high.

Sprinkle salt, pepper, and chili powder on both sides of the fish. Rub the zest and juice of one lime into the fish, and place in a bowl to marinate. 

Slice up your red cabbage and place in a bowl, cover with the juice of 1 lime and a pinch of salt and toss. Set aside. Slice up the avocado and mango. 

Grill the fish (on an extra clean grill grate to keep from sticking) or oiled grill pan. Place your mango slices on your grill top as well and leave for about 6 minutes. Flip the fish and mangos and grill for about another 4 minutes (time can vary depending on thickness of fish). While your fish and mango slices are grilling you can make your yogurt sauce. Simply combine the greek yogurt, chili powder, lime juice and salt and then set aside.

Warm up your tortillas on your grill or on a stove top, and you're ready to assemble your tacos: fish, mango, red cabbage slaw, sauce and a generous amount of cilantro. 

Find some sunshine and enjoy!