Some Salads by the Sea Shore

We've been talking a lot about the beach in Lemon-land these days, and how we've pretty much been beach-less this summer. With August flitting by, a seaside visit was mandatory. And so last week, we hopped the LIRR and a ferry for a day trip to Watch Hill, which is, by far, one of the most beautiful beaches near NYC.

Normally, I find a day at the beach the perfect excuse to break out salty treats, sweet drinks and a big old hoagie (yes, my early beach memories are from the Jersey Shore.) But we've been trying to eat a bit heathier so some sea-side salads were called for and of course I had some CSA veggies to inspire me.

What we needed were salads that can be made ahead, don't require too much refrigeration (no mayo) and will leave us feeling sated. I turned to an old favorite, Orzo with Pesto, Artichokes and Tomatoes which makes ahead beautifully. And then I found a new salad friend:

Beet and Bean Salad

3-4 medium red beets

1/2 lb. green beans, trimmed

2 small scallions, sliced thin

1 Tablespoon Dijon mustard

1 lemon, juiced

Olive oil

Salt and Pepper

Parlsey to garnish

Heat the oven to 375F. Trim off tops of the beets and wash. Then wrap them individually in tin foil. Place on a baking sheet and bake for 45 minutes to 1 hour.

Take out the beets when they are tender and a knife goes into them easily. Set aside to cool and use that same baking sheet for the green beans. Push the oven temp up to 400F, place the beans on the baking sheet (tin foil works here, too), and add some olive oil and roast for 10 minutes.

To peel the red beets, use paper towels to rub off the skin. It really does come off easily, but your fingers will get a touch red. Slice the beets into bite-size pieces. Do the same for the beans and add them in a bowl along with the scallions.

In a small bowl mix together the mustard, lemon juice, salt, pepper and olive oil. Dress the beets and bean mixture and chill. Before packing this up for the picnic, add the parsley.

Orzo with Pesto, Artichokes and Tomatoes

So easy, this dish doesn't need a full recipe and is entirely forgiving, so add away.

[In a food processor: 10-12 basil leaves + 2 cloves garlic + 3 Tablespoons olive oil] + 1/2 cup orzo pasta (cooked and drained) + 1 Tablespoon red wine vinegar + sliced tomatoes + 1 can artichoke hearts, quartered

A few ziplocs full of salad, some cherries and grapes...and yeah, I broke down and bought a bag of chips. It was a beachy good time.

Tally:

A heathy picnic for us daytrippers

This was a no-shop, pantry-inspired meal = thrifty

Feeling light, but full in our bathing suits. No bloat for these beach bunnies!

One Fish, Two Fish, Pink Fish, New Fish

More fish? More fish!

Recently I've been on the hunt for ways to get more omega-3-rich fish into our daily meals and I had to come back to my old favorite: salmon. Salmon's not the most thriftastic fish around, but it sure is delicious.

I had been dreaming of salmon ever since we enjoyed the most delicious Japanese salmon dish at our friends' house the other week. The salmon had been marinated overnight in another old favorite: miso.

I'm not so patient, so here's my quicky-version of Miso Glazed Salmon.

Miso Glazed Salmon

1/2 lb. filet of salmon

1 Tablespoon white miso paste

2 Tablespoons mirin

1 Tablespoon water to thin glaze

Mix the miso paste and mirin in a bowl. Add water slowly to slightly thin the glaze. Spread on salmon filet and let sit for 10 minutes. Place on baking sheet and place under a broiler about 10-12 minutes (this could be shorter depending on the heat of your oven--as you can see, my oven was a little too hot! I'm still learning how to use the broiler in this kitchen.)

Ginger Honey Carrots

2 cups baby carrots

4 thin slices fresh ginger

1 teaspoon low sodium soy sauce

1 Tablespoon honey

salt to taste

Place carrots and thin slices of ginger in a saute pan and add water to pan (not so much that the carrots are submerged). Cook over medium-high heat until carrots are tender. If there's a lot of water left, drain it off. Add soy sauce and honey and stir. Turn heat down to low and cook until carrots begin look lightly glazed, about 5 minutes.

Green Bean Bundles

Green beans

Fresh chives

Garlic

Run knife or finger along chives to flatten and make the chives more flexible. Tie 3-4 trimmed green bean together with a chive (I wrapped the chive around and then made a little knot.) Place in a steaming basket over simmering water with some peeled garlic until beans are bright green and tender.

Tally:

A rich dish that's both healthy and satisfying

A slight splurge, but still less than going out

Easy fish fast