I love shrimp. They’re heart-healthy, quick to defrost and great with endless flavor combos, so I always keep a bag of them in the freezer.
This fall, I also fell in love with arugula and its peppery taste and crisp, yet tender bite. I pick it up in bulk, rather than pre-bagged and keep it in a sealed Ziplock with a paper towel, which helps it stay fresh longer. It’s great for salads and on sandwiches, but as I’ve noted the abundance of recipes incorporating it into warm dishes, I recently tried one out to great satisfaction.
I actually found this recipe in the pages of Everyday Food’s June issue, as I had recalled a feature on arugula, but it was a light and tasty dish for a weeknight and literally took 15 minutes to make, as promised. Plus, arugula and tomato are both sources of Vitamin C to help stave off seasonal colds.
Dear Hurricane Earl, I know you caused a ruckus for plenty of folks further south, and that was admittedly not very cool. I know you were supposed to be all big and bad, that as an East Coaster, I am now supposed to be wary of hurricanes instead of tornadoes.
But apart from the boisterous breezes, which made wearing a skirt a no-go for our Saturday trip to the Brooklyn Flea Market (stop by just for old-fashioned shaved ice and fruit pops at People’s Pops, YUM), you really outdid yourself with the weekend weather. So my sincere thanks for that, in part because it resulted in my first adventure to City Island.
What’s that?, you ask? City Island is a small maritime community that is surprisingly part of the Bronx, neighbors Pelham Bay and is known for its plentiful seafood, nautical activity and views of Eastchester Bay and Long Island Sound.
You can get there by bus or bike easily enough and when I decided to sell my car, I was envisioning my new automobile-free life with, well, much less automobile. But the thing about living in student housing with most of your new friends – many of whom hail from various New England locales, is that there are abundant opportunities to ride shotgun. One such friend, a Scarsdale local, offered to drive us out to City Island for dinner, so we packed into his SUV and headed across the bridge to stuff ourselves with seafood.
As we followed the Labor Day weekend crowds down City Island Avenue, past one dining venue after the next toward our destination, our host informed us of the fierce rivalry between Johnny’s Reef and Tony’s Pier, two seafood restaurants across the street from each other offering nearly identical fare. Like the Yankees and the Mets, everyone is die-hard one team or the other, and thanks to years of visits with his dad, the Scarsdale native and all-out Yankee fan is staunchly on Team Johnny.
Alas, this post I found in a dusty back corner of my blog’s draft storage room, piled beneath several other incomplete ideas. I thought of it because a lovely fellow blogger requested recipes with fresh ginger, but upon digging into storage to get her a link to this recipe, I discovered I had completed all but the last sentence or two. Ugh.
Nevertheless, I tell myself, as this was a savory treat made early this summer, it’s likely to be a more appealing experience now that the season is tempering and giving way to cooler, breezy nights (at least in New York, anyway).
Note: I’ve left the rest of the post intact to maintain its original integrity… and because I’m lazy.
Despite the steamy weather, I’ve been on a soup kick. My subscription to Everyday Food Magazine was one of the best $10 investments I’ve made in a while. Each issue is chock full of useful tips and practical recipes… and because the issues are pint-sized, you can easily tote one in your purse or back pocket on a grocery run, keep it handy without taking up valuable counter space as you cook and stash it with your cookbooks for future referencing.
Especially when they’re fresh. Due to the instant flavor boost they provide, you’d think keeping a variety on hand would be a no-brainer. But in a household of one, buying fresh basil, cilantro, and thyme is pricey, and even with careful planning for recipes over the coming week, I never manage to use it up before the leaves get nasty. And nobody likes nasty leaves.
In the name of saving some bucks and avoiding the evil “W” word (Waste, augh!), I’ve started growing some greens of my own. Thankfully, my mother has a bit of a green thumb and loves to share, so she yanked some wonderfully fragrant lemon thyme from her flower beds and gifted a pot o’ chives that the cat kept eating. So I’m officially outfitted with tasty freshness.