My sister and I both have August birthdays, and this year, she did the cutest thing for mine. A few weeks earlier, for her big day, I got her Giada De Laurentiis' new cookbook, Weeknights with Giada, which I love because it's filled with lots of great recipes for salads, fish, and veggies. Despite her "Everyday Italian" reputation, I think Giada is at her best when it comes to those three things. Anyway, to get back to my big sis, after I got her the book, I enjoyed getting some pictures of the dishes she had cooked from the book. And then, for my birthday, she gave me my own copy to add to my ever-growing cookbook collection.
So, last night, I dug into the book and whipped up this quick and easy dinner, which I accompanied with some fabulous tomatoes from the JFX Farmer's Market. And then, I texted her the pics!
One quick note, the sauce may take a little longer than stated in the recipe to thicken up. I cooked mine for about 15 minutes and it is absolutely delicious, not only on the fish, but drizzled over tomatoes. And the veggie dish was really great--crunchy, green, and fresh. A perfect way to say goodbye to Summer.
Here is a link to the salmon recipe:
Balsamic-Glazed Salmon
For the
edamame and sugar snap peas you'll need:
1 large shallot, sliced thinly
1 clove garlic minced
2 cups shelled edamame, thawed
8 oz sugar snap peas, halved
Heat olive oil in a cast iron skillet and add the shallots over medium high heat. Sautee for about three minutes and add in minced garlic. Sautee for about 30 seconds. Add the snap peas and edamame, season with salt and pepper and sautee for about 5 minutes.
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