What I cooked over the weekend…
One of the best parts about summer is fresh, local produce that includes stuff I’ve grown right in my own back yard. Hanging out on my deck with my family, cooking, with a refreshing summer cocktail in hand (check out my self care margarita here!) this is the perfect summer night to me. We usually finish it off with a bike ride to the beach so we can dip our toes in the water. If you don’t live near the ocean, a post dinner walk is always a nice way to wind down and help digestion.
We kept things simple and made everything in our oven so we didn’t have to deal with using our Green Egg.
The menu and the method:
Local Sea Bass (or any other flaky white fish, always opt for wild/local if possible):
A healthy drizzle of EVOO
A sprinkle of Maldon Sea Salt
A good dash of cracked red pepper - we really like Flatiron Pepper Company
2-3 Garlic minced
Zest of one lime
Roast in a cast iron (or baking dish) at 400F for 20-25 minutes depending on thickness of fish.
Sweet Potato Wedges:
Cut them in half, then half again, then slice into wedges.
Line them on parchment paper (they always taste better done this way)
Drizzle with EVOO, Maldon Sea Salt, and a good grind of pepper
Roast at 400F for around 30 minutes flipping half way through until they’re soft and a bit caramelized.
Arugula Salad:
Big heap of arugula
1/2 of a sliced d’anjou pear
A handful of freshly toasted walnuts
Shayna’s Kitchen Green Herb Dressing
Toss it all together and throw a little Maldon Salt and Pepper at the end
Put it all together and enjoy! Be sure to serve some extra dressing on the side - it was delicious with the fish and the potatoes as well!
And you can’t forget about dessert…
We finished the evening with NYT Cooking Oat Milk Chocolate Pudding. I love their recipes, it’s one of my favorite apps. To make it a wee bit healthier, I used Arrowroot Powder instead of cornstarch and Hu Chocolate Gems.
Try this menu out for yourself and let me know how you enjoy!
xx, Ashley
