Rosemary and Olive Oil is now Sand and Salt

As soon as I knew that we were moving to the beach I wanted to change the name of my blog. Yes, that was last summer. I like to take my time.

I wanted something to match our new surroundings and give a nudge to the kitchen.

So “sand” because duh.

And “salt” because FOOD.

And “salt” because I live near where the Chesapeake Bay and Atlantic ocean kiss each other goodnight.

More salt. Me selfie-ing while driving.

This is my back yard! My kayaks. My kid. My 2 dogs.

My kitty.

Those life vests though!

Alert to the fiance in the rear view.

So do you like sand…

…not in your yogurt…

…and salt?

Eating Lately

Lunches:

Quinoa tossed with leftover black bean salsa (no one was eating it WTH!) and topped with shredded cheddar. This was lunch for 2 days.

 

Chipotle!! A burrito bowl with brown rice, black beans, sofritas and all the fixin’s. I was working in Richmond and my nephew had a dentist appointment around 1:30 near where I was so my sister Angela agreed to meet me here for lunch before his appointment. So fun!

Had a lunch meeting with another colleague and they brought in Olive Garden. I hadn’t eaten their salad and bread-sticks in forever!

Scrambled eggs, with tomato, onion and spinach and then topped with sliced avocado.

Dinners:

Stuffed red peppers: brown rice, cooked crumbled ground sirloin, spices, chopped almonds, jalapeno and cheese. I’m leaving something out but it’s ok. Maybe I’ll post the recipe soon. They got rave reviews from my guys.

Grilled flat iron steak and a salad with chopped romaine, cucumbers, onion, feta and Newman’s Own oil/vinegar dressing.

Shrimp and grits. Roasted brussel sprouts.

Ate out at Froggies Cantina during their open mic night. I had crab legs and a side of green beans. A few stolen bites of mac-n-cheese may have happened 🙂

Grilled fish (that we caught!). Orzo with sauteed mushrooms and a bit of melted brie. Sauteed zucchini and onions.

Pan seared chicken breast with a roll. Carrots and cucumbers.

Since I don’t have pics of the food I ate, I’ll share one of the fish we caught!

 

Halibut with Basil-Mango-Avocado Salsa

I went to the store yesterday with cod on my grocery list but the halibut was on sale…endofstory. Just kidding, another selling point was the fact it was wild caught and sustainable. Halibut is awesome when paired with a little sweetness and it loves when you shower it with citrus. Toss in some fresh herbs. Avocado. Tomato. Done. For the halibut: season both sides with kosher salt and freshly ground pepper, get a pan really hot and add a splash of EVOO, then sear the fish for about 3 min per side. I made a bed of plain quinoa, then added the halibut and topped with plenty of the salsa. We ate all of the salsa between 2 people so if you are feeding more…make MORE 🙂

Basil-Mango-Avocado Salsa

• 1 medium ripe avocado, peeled and cut into a large dice
• 1/2 cup frozen diced mango, thawed
• 1 medium tomato, diced
• 4-5 large fresh basil leaves, thinly sliced
• 2 tablespoons snipped chives (I use kitchen shears…easier than a knife!)
• 1 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lime juice
• kosher salt and freshly ground black pepper

Method

• Toss together in a small bowl and enjoy outside!

Based on this recipe from Bon Appetit.

Sweet Potato, Walnut and Goat Cheese Quinoa Salad

It’s snowing here and I’m ready for summer. Not gonna happen soon enough for me! Snow just makes you tired! Here’s proof…my fiance got off work, ate dinner and immediately fell asleep. This does-not-happen-ever when the weather is warm. Snow is the devil! 🙂

At least quinoa can be amazing when everything else is dreary. Really, quinoa can be better than dessert. Well…ok…now you have lost faith and don’t believe me. Anyone there???

• 1 medium sweet potato, peeled and diced
• 2 1/4 cups chicken stock (or water, veg stock etc)
• 1 cup quinoa
• 1/2 cup walnuts, chopped
• 1-2 ounces goat cheese, crumbled

For the dressing:

• 2 tablespoons EVOO
• 1 tablespoon red wine vinegar
• 1 tablespoon maple syrup
• kosher salt and freshly ground pepper

Method

• Add water or chicken broth, quinoa and diced sweet potato to a small pot and bring to boil. Lower temp and let simmer for 15-20 minutes, checking periodically, until all water/broth is absorbed and quinoa has cooked.
• Add cooked quinoa to a serving bowl and stir to fluff. Add walnuts and dressing and stir to combine. Top with goat cheese and a fresh ground pepper.

Weekly Eats

We ate out A LOT this week. Mostly because of being busy and away from home…and partly because it’s hard to say “no” to friends who want to go out! Here is our week in food:

Sunday

Lunch: Sat on the outdoor patio at Dockside. Fish tacos for me!

Dinner: Navy bean soup cooked with a ham bone that I acquired from Travis’ grandfather. When we visited him last week a ham was being baked and I asked if I could have the bone to make soup. The answer was yes…as long as I brought them the leftovers!

Monday

Lunch: Had an unexpected trip to the doctor and was there from 11am to 1:30pm. We were starving when we left there so out to lunch it was! We went to Toast and both had the special of the day: fish tacos! 2 days in a row! Very good food and fast service!

Dinner: Orange and soy glazed baby back ribs served with steamed cauliflower sprinkled with nutritional yeast and some roasted asparagus.

Tuesday

Lunch: Visited my sister Angela and she made taquitos for lunch!

Dinner: Leftover ribs served with peas and pine nut couscous.

Wednesday

Lunch: Leftovers

Dinner: Grilled flank steak with cilantro chimichurri. Then I mixed a bunch of lacinato kale, a 14 ounce can diced tomatoes and some leftover navy beans to make a delicious side dish!

Thursday

Lunch: Was out on business with Travis and we had an early 11am lunch at Cafe Caturra. My choice was the tarragon tuna salad sandwich with a side salad (instead of chips).

Dinner: We got stuck out in the southside waiting for our car to be ready (it got an inspection, a recalled part replaced, 4 new tires and a detail) so we headed to Sushi-O for happy hour appetizers which ended up being all I wanted that night.

Friday

I had a meeting with a friend and financial planner in the morning at Urban Farmhouse and enjoyed a chai latte and a slice of banana bread. The latte was SO frothy!

Lunch: Chicken and spinach wrap from Ellwood Thompson’s

Dinner: This is kinda weird…we never do this…why am I making disclaimers?…we made flank steak again tonight…maybe it was so we could eat more chimichurri…I don’t know. But it was good and so were the roasted brussel sprouts!

Saturday

Lunch: Leftovers

Dinner: Out to eat with 5 of our friends at Portico

Weekly Eats

What I did and what I ate:

Sunday

Lunch: Salmon cakes and fried eggs

Dinner: Roasted chicken served with lima beans and corn.

Monday

Lunch: Guacamole with tortilla chips. Leftover lima beans and corn.

Dinner: Yesterday was my youngest brother, Isaac’s, 21st birthday and he came over for dinner along with my Mom and my other brother Ben. (I missed my 2 sisters!!! **insert scream here**) We made  Homemade pizza. One vegetarian version with spinach, sliced asparagus, sliced shallots and mozz cheese. One with spinach, crumbled italian sausage, sliced shallots and mozz cheese. For dessert: buckwheat brownies with walnuts and semi-sweet chocolate chips.

Tuesday

Lunch: Quinoa salad with pinto beans, 1 zucchini diced and lightly sauteed, 1 teaspoon cumin and 1 teaspoon chili powder . Served with a dallop of leftover guacamole and a few sprinkles of cheese.

Dinner: Spaghetti with turkey meatballs and a homemade tomato sauce: diced tomatoes, tons of garlic, shallots. Broccoli on the side.

Wednesday

Lunch: Out to eat

Dinner: Out to eat (again!) at Haiku.

Thursday

Lunch: Leftover quinoa from Tuesday.

Went to visit my friend Dana and her adorable twins Sarah and Leah!

Dinner: Collard greens and roasted shrimp with grits!

Friday

Lunch: Went grocery shopping at Whole Foods and got the salad bar for lunch.

Dinner: Whole roasted red snapper (I did the Asian version)! Steamed broccoli and cauliflower sprinkled with nutritional yeast. Leftover grits.

Saturday

Lunch: We decided to take off to Virginia Beach for a night trip. It’s only about an hour and a half drive from where we live! Stopped at Doc Taylor’s as soon as we got into town and I had a $2 bloody mary and a grilled veggie wrap! Well ok…2 – $2 bloody marys! A great little spot!

Dinner: Enjoyed a big bowl of shrimp pho and some raw oysters at Tautog’s. Then we went by our friends house and around 10pm went out to Abbey Road for some music.

Weekly Eats

I thought that I posted this on Sunday! Weird! Here is week 3 of what I made and where I ate!

Sunday

Lunch: Brown rice pasta with roasted butternut squash, spinach and goat cheese

Dinner: Take-out from Ginger Thai

Monday

Lunch: leftovers

Dinner: Seared salmon topped with mushroom escabeche and served with roasted brussel sprouts

Tuesday

Lunch: I was supposed to have sushi but it didn’t make it into my grocery bag! Leftovers and a some pieces of rotisserie chicken.

Dinner: Soup with kale, zucchini, tomatoes, mini turkey meatballs and navy beans. A hit!

Wednesday

Lunch: out to eat at Kuba Kuba

Dinner: take out pizza from 23rd and Main

Thursday

Lunch: Had Tuesdays leftover soup which I shared with these 2 characters; my nephews 2 1/2 year old Ryder and 14 month old Laine!

and

Dinner: Eat your Greens Asian Chicken Salad

Friday

Lunch: Sushi (replacement from what didn’t make it to my grocery bag on Tuesday)

Dinner: grilled steaks served with braised napa cabbage

Saturday

Lunch: Awesome food at my friend Teresa’s baby shower. Her Mom made awesome grub…the herb biscuits and ham were my favorites!

Dinner: Sushi out at Level

Weekly Eats

This might become a regular thing I do. I cook a lot but don’t always have a new recipe to share. Also sometimes I forget to take pictures but I still like to talk about what I eat. Next week I may also include the smoothies I eat for breakfast. Depends on if I feel like it!!

Sunday

Dinner: Grilled bone-in pork chops seasoned with salt and pepper. Served with roasted brussel sprouts and pine nut couscous.

Monday

Lunch: cheesy corn tortilla topped with guacamole and a few sliced black olives on the side

Dinner: Spinach Stuffed Shells…similar to my Manicotti recipe but with extra garlic instead of mushrooms and large shells instead manicotti…duh!

Tuesday

Lunch: Out at Kenji (sushi and miso soup)

Dinner: Secret Sauce Chili (with ground beef instead of turkey this time)

Wednesday

Lunch: leftovers

Dinner: Seared salmon, sauteed beet greens and quinoa (cooked with chicken stock – after cooking I tossed in some chopped walnuts and parm cheese, then drizzled with EVOO and a splash of red wine vinegar)

Thursday

Lunch: smashed avocado on toast, cantaloupe, a few tortilla chips and a slice of banana cake! Travis’ grandfather turned 96 and I made the cake for him. Yes 96!!

Dinner: veal picatta, roasted brussel sprouts (twice in one week because they’re in season and SO good!) and leftover quinoa

Friday

Lunch: Leftovers

Dinner: beet salad (arugula, goat cheese, walnuts, cucumber) and cornish game hen with whiskey, apricot and citrus glaze on top of grits. I modified this recipe to create an awesome masterpiece that I promise to post about soon.

Saturday

Lunch: Collard greens with runny fried eggs. Um um um ummm!!

Dinner: We have plans to go to out to Heritage with friends later.

Crispy Quinoa Sliders with Zucchini and Chives

Today I was all by myself. No class. No boyfriend working from home. No appointments or anywhere to be. What did I decide to do? I worked out. I cooked a homemade lunch and dinner. I hung pictures. I planted some house plants and worked in my herb garden. I relaxed with my laptop. I also looked up recipes that included chives because with 3 plants growing I have plenty.

These quinoa sliders were a bit of work but well worth it. They are crispy, a very flavorful. Cheesy, garlic-y and onion-y…they didn’t need the buns that the orginal recipe suggested. As I ate them, I imagined making them for family or for a get together with friends. It’s one of those things you would make that would impress people because they wouldn’t expect vegetarian burgers to taste so good!

Here’s a look at the mix before it was fried up:

I placed the sliders on parchment paper to cool after cooking:

Today for lunch I ate two of the quinoa sliders with a baked sweet potato! They were perfect together and gave me the energy I needed to work around the house!

• 2/3 cup quinoa
• 1 1/3 cups vegetable broth (or water)
• Two slices of wheat bread, torn into pieces
• 2 large eggs
• 1 cup coarsely grated zucchini
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup chopped chives
• 3 small garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil

Method

• In a medium saucepan, cook the quinoa in 1 1/3 cup vegetable broth until liquid is absorbed. Fluff with fork and leave uncovered to cool for about 15 minutes.

• In a food processor, pulse the bread until coarse crumbs form; you should have about 1 cup. In a bowl, whisk the eggs. Squeeze the liquid from the zucchini and add the zucchini to the eggs. Stir in the cheese, chives, garlic, salt and pepper. Mix in the quinoa and bread crumbs. Let stand for 10 minutes.

• In a large nonstick skillet, heat 1 tablespoon of the oil. Using a 1/4-cup measure, form 1/2-inch-thick patties. Add 6 patties to skillet and cook until golden on the bottom, 3 minutes. Flip and cook for 3 more minutes. Remove first 6 sliders and place on parchment paper. Add 1 tablespoon of the oil to the skillet, and form the 6 remaining patties. Cook for 3 minutes on each side, until crisp. Serve with buns, lettuce, tomatoes, onion and pickles if desired.

Recipe Slightly Adapted from Food and Wine

Quinoa, Spinach and Shrimp Salad

I made this salad twice last week. Once as dinner for Devin, Travis and I and then again on Saturday for lunch with my sister Zandria. I thought I would tease you by posting the picture and showing you how good it looks…but I didn’t measure so there isn’t a reliable recipe yet! I tossed cooked quinoa with fresh baby spinach, drained canned pinto beans, diced red onion, cilantro and cooked shrimp. Then I made a vinaigrette with extra virgin olive oil, freshly squeezed lime juice, cumin and chili powder and tossed it over the salad. Serve at room temp. Delish!!