20-Minute Thai-Inspired Summer Vegetable Curry with Seared Salmon

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This 20-Minute Thai-Inspired Summer Vegetable Curry with Seared Salmon makes the perfect weeknight summer meal.

20-Minute Summer Vegetable Curry with Seared Salmon 1

It’s amazing how much technique effects the final outcome when you’re cooking.

The mere thought of green beans made me gag as a kid until I had them for dinner at a friend’s house and realized they aren’t inherently mush. (Sorry, Mom…you were notorious for overcooking the beans!)

I disliked fried eggs until I learned how to cook them so that the whites are set and the yolks are runny. (The only thing worse than chalky overcooked egg yolk is icky undercooked egg white goop…ugh.)

And I thought I hated fish skin until I realized that it can be crisp and flavorful. (Hello wild-caught salmon and a short stint in a very hot pan.)

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Grilled Zucchini

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On weekends during the summer my family does a lot of grilling.  Anything and everything you can imagine is fair game, from jalapeno poppers to crab cakes, to more traditional things like kebabs, chicken wings, and corn on the cob.  Next week we have some pretty tasty plans for grilled stuffed mushrooms and I’m dying to see how they turn out.  But so far this summer, this zucchini has been my favorite thing to come off the grill....

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End of Summer Vegetable Quinoa

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Ever wonder why some people seem to naturally gravitate towards certain foods and other people avoid those same foods like the plague?  In undergraduate school I majored in biological sciences, and evolutionary biology was the first required science course.  In one of our very first classes we were discussing how genetics influences different peoples’ taste perceptions.  To illustrate our discussion, the professor passed out little pieces of paper containing phenylthiocarbamide (PTC) to all the students.  The professor told us that about 75% of us would taste a bitter flavor (ranging anywhere from extreme to slight bitterness) and about 25% would taste nothing at all.  I […]...

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Roasted Vegetable Ravioli in Vegetable Broth

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Autumn is almost in the air.  Within a month the air will be crisp, the nights will be cool, and the leaves will start to turn their brilliantly stunning shades of yellow, red, and orange.  It’s almost sad to see summer go, but autumn is by far and away my favorite season (and probably the best reason for living in upstate New York).  With its roasted vegetables and warm broth, this soup is the perfect introduction to fall.   The roasted vegetable and Neufchatel filling for this ravioli would also be delicious tossed with some pasta or spread on crostini…that way you would get to […]...

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