Thursday, May 21

Cappelini with Lobster, Lemon, & Chives

Angel hair pasta tossed with buttery lobster, fresh lemon, and chives

Canal House Cooks Everyday Lobster Cappelini

My husband and I had our second wedding anniversary on Monday. To celebrate, we went back to our wedding site, the Beverly Wilshire hotel, over the weekend and had a very memorable dinner at Wolfgang Puck's CUT Steakhouse. But because one celebration just wasn't enough, we also made a lobster dinner at home and popped some champagne the next night. This pasta, adapted slightly from Canal House Cooks Everyday, is elegant in its simplicity - just pasta and lobster with a buttery sauce to bring it all together. You can certainly steam and crack your own lobster, but buying lobster meat directly from the a seafood or nice grocery store will save you a ton of time, enough to make this a weeknight-friendly meal. It's a special meal that is worthy of a big celebration.

More Lobster Recipes:
- Lobster & Truffle Pasta
- Steamed Lobster
- Lobster Risotto

Cappelini with Lobster, Lemon, & Chives:
- 1 3/4 lb. lobster, cooked and meat removed from shells
- 1/3 lb. dried cappelini (angel hair) pasta
- 5 tbsp. butter
- 1 lemon, juiced
- small bunch of chives, minced
- pinch of red chile flakes
- kosher salt

  • Bring a large pot of water to a boil and season generously with salt. Taste it if necessary, it should taste salty.
  • In a large skillet, melt 3 tbsp. butter with the red chile flakes over medium low heat.
  • Add the lobster meat and about 2 tbsp. lemon juice to the skillet. Season with salt.
  • Add the pasta to the boiling water and cook for 2 minutes.
  • Drain the pasta, reserving 1/2 c. cooking liquid.
  • Immediately transfer the pasta to the pan with the lobster and add in 2 more tbsp. butter.
  • Toss the pasta to combine, adding pasta water as needed to moisten (I used almost all of it).
  • Check for seasoning and add more salt or lemon if needed. Sprinkle in the chives and toss once more.
  • Serve immediately and enjoy.

Serves two

Wednesday, May 20

Bacon, Egg, & Spring Veggie Fried Rice

Use up leftover rice in this quick and easy one-pot meal

Spring Vegetable, Bacon, and Egg Fried Rice

I shared my go-to fried rice recipe as one of my first posts on this blog and still make it often, sometimes tweaking it based on whatever leftovers I have around the house. This version comes from a recipe I saw in Food52 and includes a medley of vegetables, lots of egg, and - most importantly - bacon. The salty bits of pork with the soft scrambled egg and fresh vegetables are a delicious combination, but it's the addition of one non-traditional ingredient, honey, that really sets it over the top. The honey adds a touch of sweetness that helps to enhance the savory flavors of the dish, but it also sticks the rice to the pot to form some nice caramelized bites. I use brown rice because I figure it's an easy way to make the dish a little healthier, but any leftover rice will do. This holds up well in the fridge for a day or two and can be reheated for leftovers.

Note: As with any stir-fry, the cooking time goes by fast and it's essential to have all your ingredients prepped before you turn on the stove.

More Fried Rice Recipes:
- Chicken & Broccoli Fried Rice
- Fried Brown Rice with Broccoli & Egg
- Chicken & Mushroom Fried Rice

Bacon, Egg, & Spring Veggie Fried Rice:
- 4 c. cooked brown rice
- 3 eggs, lightly beaten
- 4 slices of thick-cut bacon, diced
- 1 small onion, thinly sliced
- 2 c. baby kale, spinach, or other sturdy green
- 1 c. shiitake mushrooms, sliced
- 3/4 c. peas, fresh or defrosted
- 4 garlic cloves, peeled and thinly sliced
- 3 tbsp. low-sodium soy sauce
- 2 tbsp. canola oil
- 1 tbsp. ginger, peeled and minced
- 1 tbsp. toasted sesame oil
- 1/2 tbsp. honey

  • Add the bacon to a wok or large skillet over high heat and cook for 3-4 minutes, or until browned. Transfer bacon to plate with a slotted spoon, leaving the fat in the pan.
  • Add in the beaten eggs and cook, stirring occasionally, for a minute or two, until lightly scrambled. Do not overcook.
  • Scrape the egg on to a plate and return the wok to the heat. 
  • Add in the canola oil and onion. Cook for 2-3 minutes, or until softened, then add in garlic and ginger.
  • Cook for a minute, then add in the mushrooms and cook for another 2 minutes. 
  • Add in the kale and cook for 30 seconds, or until wilted.
  • Add in the rice, soy sauce, and toasted sesame oil and toss together, making sure to break up any big clumps of rice.
  • Add in the peas and cook for another minute, then add in the bacon and egg.
  • Drizzle with honey and check for seasoning.

Serves four

Monday, May 18

Grilled Asparagus with Lemon, Breadcrumbs, & Burrata

A meatless main of creamy burrata, grilled asparagus, and lemony breadcrumbs

Grilled Asparagus with Burrata and Lemon Breadcrumbs

Yes, hidden under all that grilled asparagus and toasted lemony breadcrumbs is a mound of soft burrata cheese. This is exactly the type of meatless Monday meal that I can get excited about - tender, slightly charred asparagus, crunchy homemade breadcrumbs with lots of zest and herbs, and one of my favorite creamy cheeses. I saw a version of the asparagus and breadcrumb mixture at Gjusta the other weekend but was too preoccupied with their smoked brisket sandwich (it's worth the long wait in line) to try it. In my opinion, adding a ball of burrata to any salad makes it a meal and both my husband and I were full from this plate of food, although you could certainly serve this on a platter and let a larger group share at a potluck or dinner party.

Related Recipes:
- Snap Pea, Arugula, & Burrata Salad
- Asparagus & Arugula Salad with Pecorino Dressing
- Grilled Eggplant with Burrata Cheese & Romesco

Grilled Asparagus with Lemon, Breadcrumbs, & Burrata Cheese:
- 2 balls of burrata cheese, preferably left at room temperature for a few hours
- 2 bunches of asparagus, woody ends trimmed
- 1/4 stale baguette, cut or torn into small pieces
- 1 lemon, zested
- 1/4 c. olive oil + extra for drizzling
- 2 tbsp. fresh parsley, minced
- kosher salt
- black pepper

  • Heat a grill to high.
  • Toss the asparagus with 2 tbsp. olive oil and season with salt and pepper.
  • In a food processor or blender, pulse the bread until large crumbs form. Don't grind them too fine into a powder. You should have 3/4 c. - 1 c. of breadcrumbs.
  • Heat 2 tbsp. olive oil in a skillet and add the breadcrumbs and a pinch of salt and pepper. Toast the crumbs until crispy and golden. Turn off the heat and add in the lemon zest and parsley.
  • Grill the asparagus for 3-4 minutes, then flip and grill for another 3-4 minutes, or until charred in some spots and tender. Chop the asparagus into thirds.
  • Tear open a ball of burrata on the bottom of each plate and season with salt and pepper.
  • Top each plate of burrata with half of the asparagus and half of the breadcrumbs.
  • Drizzle with olive oil and enjoy.

Serves two (main course)