little known fact, I LOVE to cook! it doesn't happen very often these days, but there was a time where i actually contemplated going to culinary school. i used to cater all my parents parties when i was in highschool and i'm probably the only girl i know who asked for a Martha Stewart cookbook for her 16th birthday and would religiously watch her show for the latest recipes. you could say i was slightly obsessed. but you know how it is, life gets busy, schedules don't align and eating out becomes a much more convenient option. however, it is not good for the wallet or my waistline and honestly, nothing beats a home cooked meal, am i right?? now my problem is, what to cook that everyone will enjoy? 2 boys with picky palettes, a husband with a healthy carnivorous appetite, and a fairly organic/crunchy momma, i felt in a bit of a pickle. then, i discovered Hello Fresh!! AHHHHHHH!! every week a box is delivered to your front door full of fresh goodness ready for you to whip into 3 delicious meals! if it was just me, i would probably opt for the vegetarian box, but i knew that wouldn't fulfil the hubs, so i picked wisely and gave us a variety of protein options. i have to tell you, i was so pleasantly surprised by how much everyone has enjoyed every meal!! even my 3 year old who would literally live on chocolate milk and rice, scarfed down on things he'd never even seen before. i was so excited, i knew i had to share with you guys so i've posted all the recipes below. not surprisingly, my fave was the roasted salmon and of course, J loved the peppercorn steak and has already asked me to make it again like 3 times. Every meal takes under 35 minutes and with the exception of butter and oil, every ingredient is premeasured and provided for you, making these the most convenient meals EVER!!
Roasted Salmon with Garlicky Grape Tomatoes & Crushed Potatoes
Ingredients for 2 Persons:
2 Salmon Filets
12oz Yukon Potatoes
4 oz Green Beans
2 cloves Garlic
1 bunch Grape Tomatoes
1 bunch Parsley
1T Butter
1T+2t Olive Oil
1. Preheat the oven to 400 degrees. Bring a pot of water to a boil with a large pinch of salt. Halve the tomatoes. Thinly slice the garlic. Finely chop the parsley. Trim the ends of the green beans.2. Blanch the green beans by adding them to the boiling water for a minute or two, then set aside, reserving the water. Add the potatoes to the boiling water and cook for 15-20 minutes, until easily pierced with a knife. (one of my potatoes was much larger than the other, so i cooked it for an extra 10 min)
3. Meanwhile, drizzle each salmon filet with 1 teaspoon olive oil and season with salt and pepper on each side (i also added old bay and crushed red pepper for extra flavor). Place on a baking sheet, skin side-down, and roast for 8-10 minutes, until easily flakes with a fork and slightly opaque in the middle. Drain the potatoes and set aside.
4. Meanwhile, heat 1 tablespoon butter in a pan over medium heat. Add the tomatoes and season with salt and pepper. Cook for about 2 minutes, until slightly burst. Add the green beans and cook, tossing, for a minute of two, until green beans are crisp-tender. Add the garlic and half the parsley and cook for 30 seconds, until fragrant. Set aside.
5. Once the potatoes are done, slice into 1/2 inch rounds and crush with the side of your knife.
6. In the same pan you cooked the tomatoes in, heat 1 tablespoon oil over medium heat. Add the potatoes and cook for about 3 minutes on each side, until golden brown and crispy. Sprinkle with the remaining parsley and season with salt and pepper.
7. Serve the salmon filets with the green beans and tomatoes, and crispy potatoes to the side
Tuscan Pork Linguine
Ingredients for 2 Persons:
6 oz Sweet Italian Sausage (i would suggest doubling this)
6oz Linguine
2 cloves Garlic
1 Red Onion
1 Lemon
1 Zucchini
1t Chili Flakes
1/4c Parmesan Cheese
1t Dried Thyme
1 can Diced Tomatoes
1T Olive Oil
2. Heat 1 tablespoon olive oil in a pan over medium-high heat. Add the sausage and season with salt and pepper. Cook, breaking up the pieces, for about 6 minutes, until golden brown. Set aside.
3. Add the onions and zucchini to the same pan and season with salt, pepper, and as many chili flakes as you dare (i used 1/2 teaspoon). Cook over medium heat for about 5 minutes, until onions have softened and zucchini is browned. Add the garlic and thyme and cook for 30 seconds, until fragrant.
4. Add the linguine to the boiling water and cook for 9-10 minutes, until al dente.
5. Add the sausage and the diced tomatoes and season with pepper. Bring to a boil, then reduce to a simmer while the pasta cooks.
6. Once cooked, drain and add the linguine to the pan with the sauce. Toss to combine and finish with a squeeze of the half lemon.
7. Serve the pasta in bowls and sprinkle the parmesan cheese on top. Serve with lemon wedges on the side. (i also served garlic knots on the side)
Peppercorn Steak with Roasted Baby Potatoes & Creamed Spinach
Ingredients for 2 Persons:
1 Sirloin Steak
8oz Spinach
10oz Baby Red Potatoes
1 Shallot
4T Sour Cream
1 Stock Concentrate
1/2t Cracked Black Pepper
1T Butter
2T Olive Oil
1. Preheat oven to 400 degrees. Take the steak out of the fridge to bring to room temperature. Toss the baby potatoes with 1 tablespoon olive oil and a pinch of salt and pepper and spread them out on a baking sheet. (i quartered the potatoes and doubled up on salt and pepper and a pinch of crushed red peppers) Roast for 25-30 minutes, until golden brown and easily pierced with a knife.
2. Meanwhile, finely mince the shallot
3. Heat 1 tablespoon butter in a large pan over medium heat. Add the spinach and season with salt and pepper. Cook, tossing, until wilted, about 5 minutes. Add a splash of water and half the sour cream. Stir to combine and season with salt and pepper. Set aside off the heat and cover to keep warm.
4. Season the steak with salt and pepper. Heat 1 tablespoon oil in a pan over medium heat. Sear the steak for 4-6 minutes per side (depending on thickness), until golden brown. Set aside to rest.
5. In the same pan you cooked the steak, add the shallots and cook for a minute or two. Add the stock concentrate, 1/2 cup water, 1/2 teaspoon cracked black pepper and a pinch of salt. Cook over medium heat until reduced and slightly thickened. Add the remaining sour cream and stir to combine. Season with salt and pepper. Simmer until slightly thickened.
6. Thinly slice the steak against the grain. Spoon the peppercorn sauce (this stuff was the bomb!! i will never eat steak without it) over the steak and serve with creamed spinach and roasted potatoes on the side.
"cooking with love provides food for the soul"
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