Thursday, July 9, 2009

A Lobster Tale (and some other dinner ideas!

There is something about Cuttyhunk - the fresh, salty air perhaps, that the moment you step off a boat,all you want to do is eat & nap! We have definitely been eating and only wish there was more napping happening!

Here are some quick dinner ideas we have been enjoying...

Surf & Turf (With a bit of a tale to tell.)
Oliver begged for lobster one day so we stopped by the fishing dock on our way home from the beach to pick up 2 culls as Andy doesn't eat lobster! Oliver had great fun examining the lobsters as they crawled around on the counter-top. Then it was time to put the lobsters into the boiling water...and Oliver lost it! He wanted to bring them back to the ocean to let them go. He refused to eat them and cried inconsolably. I tried to comfort him, to offer a prayer of thanks similar to Native American tradition to show gratitude and respect to the lobster's spirit. Nothing worked! When we sat down to dinner, Oliver ate his entire lobster and begged for mine!!! He was lucky...I shared that day. But our journey to vegetarianism is definitely on the table!

As for the rest of the meal, I served Horizon's Tenderloin Tips, marinated in Wildtree's Ponzu Sauce, and cooked in a cast iron grill pan on the stove top. I drizzled a little grapeseed oil in the pan and put some sliced onion in as well with a drizzling of Ponzu. So yummy!!!! We had jasmine rice cooked with 1 tbsp of Wildtree's Butter Grapeseed Oil and a huge summer salad made with fresh produce from our CSA delivery.

Fresh Veggie Pasta Toss
This is one of our go-to favorites for any season and it takes the amount of time to boil the water for pasta! In a large saute pan, heat a little Wildtree Butter GSO, Garlic GSO and Natural GSO (sometimes I also add a little Lemon GSO), add sliced red onion, zucchini, summer squash (yellow crooked neck squash) and a sprinkle of sea salt and start browning. I added left over chicken to add some protein too. Then add grape tomatoes and baby spinach to wilt. Toss cooked pasta (we used fusilli this time) and a little pasta water if needed into the saute pan (heat now OFF). Grate fresh parmeggiano reggiano cheese over top and bocconcini mozzarella. I served it with a garden salad with fuji apple, cucumber, carrots and scallions.

Onion Burgers Real simple!
Ground beef mixed with Wildtree's Absolutely Onion Blend and some sea salt served on brioche rolls with sliced red onion. I also sauteed some onion, zucchini and summer squash in WIldtree's Butter GSO and sea salt (a favorite of Oliver's) and a salad with blueberries, carrots and cukes. For dessert...Fat Witch Brownies!

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