Shrimp in Yellow Curry

I have difficulty getting together the energy to cook after a long day at the beach. Life is rough! 😉 I’m always looking for new fast and fabulous meals to try.

This is a bright, flavor-packed, quick, and delicious weeknight dish. Perfect after a long day outside. It could be prepared any time of year as well.

The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions, used Maharajah curry, and incorporated spinach and a red bell pepper into the dish. We ate it over brown Basmati rice. Wonderful!

Yield: Serves 4 to 6
  • 2 tablespoons peanut or vegetable oil
  • 1 yellow onion, minced
  • 1 tablespoon minced garlic (I used 7 cloves)
  • 1 tablespoon minced galangal or ginger
  • 1/2 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
  • 1 tablespoon curry powder, or to taste (I used Penzeys Maharajah curry)
  • 13.5 oz fresh or canned coconut milk
  • 1 red bell pepper, cut into slices
  • 6 oz baby spinach
  • 1 ½ to 2 pounds medium-to-large shrimp, peeled with tails intact
  • coarse salt and freshly ground black pepper
  • 1 to 2 tablespoons fish sauce, or to taste
  • ¼ cup minced cilantro or mint leaves
  • brown Basmati rice, for serving (I used 1 1/2 cups rice to 3 cups stock)
  • naan, for serving, optional
  1. Place the oil in a large, deep skillet and turn the heat to medium. (I used enameled cast iron.)
  2. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty.
  3. Add red pepper slices and sauté until starting to soften.
  4. Add the curry and cook, stirring, another minute.
  5. Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry.
  6. Add the shrimp and spinach, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink, and the spinach is wilted.
  7. Add 1 tablespoon of fish sauce, stir, then taste and add the rest if necessary.
  8. Garnish with cilantro and serve with rice.

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Spaghetti with Tomatoes & Anchovy Butter

My husband waters a friends’ tomato plants for one week every summer while they are on vacation. I really look forward to it because we get to eat all of the ripe specimens. 🙂

This dish was a spectacular way to use our giant load of vine-ripened tomatoes. The stick of butter in the sauce made it restaurant-esque. 😉 Rich and absolutely fabulous!

This recipe was adapted from Bon Appetit, contributed by Alison Roman. I doubled the recipe, increased the garlic, and used whole wheat spaghetti. The whole wheat pasta added a wonderful bite to the finished dish. I also omitted incorporating pasta water into the sauce because the consistency was perfect without it. I did save it for re-heating the leftovers.

Yield: 8 servings
  • 16 ounces whole wheat spaghetti
  • 8 tablespoons (1 stick) unsalted butter
  • 4 anchovy fillets packed in oil, drained
  • 12 garlic cloves, thinly sliced
  • 4 pounds medium tomatoes, cut into eighths
  • coarse salt and freshly ground black pepper
  • chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives), as desired
  1. Cook spaghetti; drain, reserving 1 cup pasta cooking liquid.
  2. Meanwhile, heat butter in a large skillet over medium heat.
  3. Cook anchovies and garlic, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes.
  4. Add tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8–10 minutes.
  5. Toss in pasta; cook until sauce coats pasta, about 2 minutes. Incorporate pasta water to achieve desired sauce consistency.
  6. Toss in herbs, for garnish, as desired.

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Bucatini with Roasted & Fresh Tomatoes

This is a wonderful seasonal dish to make with summer tomatoes. It was especially fabulous with my new favorite pasta, bucatini, too. We ate it warm but it could also be enjoyed at room temperature. The crunchy, cheesy croutons really added something special.

I used store-bought ricotta as a shortcut, but included a link to freshly made ricotta below. This recipe was (very slightly) adapted from Martha Stewart Living. Quick and delicious!

Yield: Serves 4
  • 1 pound grape or cherry tomatoes (3 cups)
  • 7 tablespoons extra-virgin olive oil, plus more for drizzling
  • coarse salt and freshly ground black pepper
  • 3 slices rustic bread, crusts removed, torn into small pieces (1 1/2 cups) (I used Trader Joe’s Tuscan Pane)
  • 1/4 cup finely grated Pecorino Romano (1/2 ounce), plus more for serving
  • 2 medium tomatoes, cut into a 1/2-inch dice (2 cups)
  • 1/4 cup packed shredded fresh basil, plus sprigs for serving
  • 3 tablespoons shredded fresh mint, plus sprigs for serving (I omitted the mint)
  • 12 ounces bucatini, spaghetti, or linguine
  • 1 cup fresh ricotta
  1. Preheat oven to 425 degrees, preferably on convection.
  2. In an 8-inch square baking dish, toss cherry tomatoes with 3 tablespoons oil; season with salt and pepper. Roast until bursting and charred in spots, 20 to 30 minutes.
  3. Meanwhile, on a parchment paper-lined rimmed baking sheet, toss bread with 2 tablespoons oil and Pecorino Romano; season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes.
  4. Toss diced tomatoes, basil, and mint (if using) with remaining 2 tablespoons oil; season with salt and pepper.
  5. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain.
  6. Return pasta to pot; toss with roasted tomatoes, their oil, and 1/2 cup reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) Season with salt and pepper.
  7. Divide among plates, then give each a dollop of ricotta, a spoonful of fresh-tomato mixture, and a sprinkle of croutons.
  8. Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.

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Salad-Topped Hummus Platter

The culmination of my daughter’s summer theatre camp involves days of dress rehearsals followed by matinée and evening performances. She absolutely loves it all and it is worth every second, but it was also difficult to prepare and eat dinner during this time. That’s show business, right? 😉

This genius quick, healthy, and filling appetizer turned dinner saved the day the evening of her final performance. The recipe was adapted from Ina Garten via Smitten Kitchen.com. I made my favorite hummus, added arugula, used a peeled CSA cucumber, and substituted red wine vinegar for lemon juice in the dressing. I could eat it all summer long!

  • 2 cups prepared hummus
  • 2 T olive oil, plus more for drizzling
  • 1 1/2 cups (8 ounces or 225 grams) grape tomatoes, quartered, plus more to taste
  • 1 large cucumber, peeled, or multiple small cucumbers, unpeeled, chopped
  • 1/4 medium red onion, chopped small, optional
  • 1 T red wine vinegar or juice of half a lemon
  • 1/4 tsp sumac
  • coarse salt and freshly ground black pepper
  • 1 to 2 tablespoons finely chopped parsley, or a mix of parsley, mint, and chives, plus more for garnish
  • 2 large handfuls baby arugula, to taste
  • warm naan or pita, for serving
  1. Prepare hummus in a food processor.
  2. Spread hummus on a large plate with the back of a spoon, creating swirls and cavities. Drizzle it lightly with olive oil, just to freshen it up.
  3. Mix tomatoes, cucumbers, onion, red wine vinegar/lemon juice, about 2 tablespoons olive oil, sumac, plus salt and pepper to taste in a bowl.
  4. Stir in herbs.
  5. Top hummus with arugula. Heap salad on top of the arugula. Finish with additional sumac and/or fresh herbs.
  6. Serve with warm naan or pita wedges.

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Crumb Cake Muffin Tops

I have another special summer breakfast recipe to share- although I’m sure I’ll be making these year-round. 🙂 I have to make sure that I put my Mother’s Day muffin top pan to good use!

Everyone in my house absolutely loves crumb cake. The genius of making crumb cake in a muffin top form is portion control (which we need!) as well as a reduced baking time. This recipe was slightly adapted from Serious Eats.com; I incorporated whole wheat flour. This recipe would also work in a standard muffin pan, of course. Fabulous!

Yield: 12 muffin tops

For the Cake:

  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 1 tablespoon canola oil
  • 1 large egg
  • 1/2 cup milk (I used 1 percent milk)
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda

For the Crumb Topping:

  • 1 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 2/3 cup (4 2/3 ounces) packed light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons (5 ounces) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • Confectioners’ sugar, for dusting, optional

To Make the Cake:

  1. Adjust rack to middle position and preheat oven to 350°F, preferably on convection. Grease muffin top pan with cooking oil spray.
  2. Whisk sugar, salt, melted butter, and oil in a large bowl.
  3. Whisk in egg, milk, sour cream, and vanilla.
  4. Stir flour, baking powder, and baking soda in a small bowl.
  5. Whisk into wet mixture until just combined.

To Make the Crumb Topping:

  1. Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined.
  2. Add melted butter and vanilla, and toss with fingers until the mixture forms moist crumbs.
  3. Spoon 2 tablespoons batter into each cup and spread evenly.
  4. Sprinkle with crumb mixture.
  5. Bake until light golden and cakes are just firm, about 15 minutes.
  6. Let cakes cool in pan 5 minutes, then transfer to wire rack to cool.
  7. Dust with Confectioners’ sugar, as desired.

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Seeded Lemon-Blueberry-Banana Bread

As soon as I saw a post about this healthy and delicious bread, I wanted to make it for my mom. She doesn’t get a chance to visit us that often and she really enjoys morning baked goods and special breakfasts. (as I do!) She absolutely loved it.

The seeds in the batter gave the loaf incredible texture. Incorporating lemon and blueberries made it summery. It was subtly sweet as well. Perfect.

This quick bread was adapted from my food blog friend Johanne @French Gardener Dishes. I incorporated whole wheat flour, used ground flaxseed, added salt, and baked the loaf in my favorite Pullman pan. Wonderful!

Yield: 1 loaf

  • 2 large eggs
  • 1/4 cup canola oil
  • 3 ripe bananas, mashed
  • 2/3 cup granulated sugar
  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup ground flaxseed meal
  • 1/4 cup chia seeds
  • 1/2 tsp coarse salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup fresh or frozen blueberries
  • zest of 1 large lemon
  • juice of 1 large lemon
  1. Preheat oven to 350 F, preferably on convection.  Coat a loaf pan with cooking oil spray.
  2. Whisk together the eggs, oil, bananas and sugar until blended.
  3. In a separate bowl, mix the flour, flaxseed, chia seeds, salt, baking powder and baking soda.
  4. Add the dry ingredients to the wet and mix only until incorporated.
  5. Add the blueberries, lemon zest and lemon juice and gently blend into the batter with a wooden spoon.
  6. Transfer to the prepared loaf pan and bake on a middle rack 35 to 40 minutes for a Pullman loaf pan, or 50 to 60 minutes for a standard loaf pan, and a test toothpick inserted in center comes out clean.
  7. Let cool 15 minutes before taking out of the pan.

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Chilled Corn Soup with Tomato-Bacon Toasts

This is a bowl of fresh and creamy heaven. Easy to prepare too. I topped it with a splash of color from my absolute summer favorite, basil. The toasts made it a filling meal as well.

This recipe was adapted from Martha Stewart Living. We ate it slightly chilled instead of cold because we enjoyed it on a cool and rainy summer night. My husband gobbled up the chilled leftovers and would recommend this soup served cold as well. 🙂 I think it would also be delicious served warm!

Yield: Serves 4 to 5

  • 4 slices bacon (about 6 ounces)
  • 1 small yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • coarse salt and freshly ground black pepper
  • 4 1/2 cups fresh corn kernels (from 6 ears of corn)
  • 1/2 cup sour cream
  • 4 to 8 slices crusty bread (I used a sourdough baguette)
  • 4 ounces manchego or other hard, sharp cheese, thinly sliced
  • 2 medium tomatoes, sliced into 1/4-inch rounds (I halved them again to fit on my bread slices)
  • extra-virgin olive oil, for drizzling
  • basil, chiffonade, for serving
  1. In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 8 minutes. Transfer to paper towels.
  2. Add onion, garlic, and a pinch of salt to skillet; cook stirring, 8 minutes.
  3. Stir in 4 cups corn, then 2 cups water; season with salt and pepper.
  4. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 15 to 20 minutes.
  5. Transfer to a large bowl, stir in 1 1/2 cups ice water and the sour cream.
  6. Blend mixture with an immersion blender, or in a blender (in two batches, if necessary), until smooth.
  7. Refrigerate, stirring occasionally, until cold, about 45 minutes. (I skipped this step and served it slightly chilled.)
  8. While the soup is chilling, season the tomato slices with salt and pepper. Toast the bread slices.
  9. Top the bread with cheese slices, tomatoes, and bacon.
  10. Ladle soup into bowls. Garnish with remaining 1/2 cup corn kernels, more pepper, drizzles of oil, and basil, as desired.

I’m sharing my summer soup at Angie’s Fiesta Friday #181 this week co-hosted by CH @Cooking From My Heart and Nimmi @Adorable Life. Angie featured my post from last week’s Fiesta- Yay! Check it out! 🙂

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