Blue Apron · Grow Your Own Way · kid-friendly · Recipes

Spring Fettuccine

Hmm. Where did we go for 21 days? It sure whizzed by rather mysteriously for me, until I woke up and realized I hadn’t written a new recipe all month. But I can tell you one thing — we did very, very, VERY little cooking these last three weeks, so that right there is probably the secret to why this blog went silent.

We had my mom’s 70th birthday party, the end of school for Georgia, the start of summer camp, the tail end of audition season for Mark, and annual reviews at my office, plus graduation from the political candidate training program I underwent all winter, Emerge.

I guess we were busy, huh?


You’ll notice this post has the word “Spring” in the title. That’s because that is when I started writing it! It’s probably even more exciting as a meal option now, though, because it’s just that easy — and easy is what you want in the heat (which we finally have here in Boston). And, bonus: you can use any greens that are ready to harvest from your garden now, if you’re in the Northeast.

The title of this should really be “Fresh Fettuccine with Chicken, Asparagus, Kale and Rosemary” but that is just WAY too long, so I’m leaving the flavors a bit to your imagination with a festive-sounding word like “Spring” instead. Because when I think of this season, and eating outdoors or on the porch, with something light and easy to pull together on a weeknight, those foods are for sure on my list…right next to a crisp glass of white wine or rosé.

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I originally made this as part of my Blue Apron subscription but have since redone it and adapted it for our family, and you could do the same. Chicken and Rosemary are natural buddies, but you can leave out any part that doesn’t appeal, including the chicken if you want to make this vegetarian, or the red pepper flakes if you don’t like so much heat. The greens are also interchangeable, so a spring mix or spinach would be fine here, too. Other ideas: you could add in some garlic to the saute step, or even some mushrooms — especially for a heartier vegetarian option if you omit the chicken tenders. I might even add some fresh peas if I saw them at the farmer’s market.

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Spring Fettuccine

INGREDIENTS

  • 8 chicken tenders
  • 6 OZ fettuccine
  • 1 bunch kale
  • ½ bunch ssparagus
  • 1 bunch rosemary
  • 2 TBSP crème fraîche or Greek yogurt or sour cream
  • 2 TBSP grated Parmesan
  • ⅛ TBSP crushed red pepper flakes

DIRECTIONS

Wash and dry the fresh produce and eat a medium pot of salted water to boiling. Snap off and discard the tough, woody ends of the asparagus, then cut into 1-inch pieces on an angle. Remove and discard the kale stems and finely chop the leaves. Pick the rosemary leaves off the stems, or run through an herb stripper; discard the stems and roughly chop the leaves.

Pat the chicken dry with paper towels and chop into bite-sized pieces, then transfer to a bowl. Season the chopped chicken with salt and pepper and toss to coat.

In a large pot, heat some olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally for about five minutes or until it is lightly browned and cooked through.While the chicken cooks, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente. Reserving ¾ cup of the pasta cooking water, drain thoroughly.

While the pasta cooks, add the asparagus, kale, rosemary, 2 TBSP water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be, to the pan of chicken; season with salt and pepper. Cook, stirring frequently, for a couple of minutes or until the asparagus is bright green and the kale wilts.

Add the cooked pasta, crème fraîche and half the reserved pasta cooking water to the pan of chicken and veggies. Cook, stirring vigorously to coat the pasta, until thoroughly combined, just a couple of minutes. If the sauce seems dry, add the remaining pasta cooking water to reach a better consistency. Top with cheese and enjoy!

This makes about two servings, so it’s perfect for date night. Or, it doubles easily.

Buon Appetito!

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Technically summer started last week, but I think you can still safely make this “spring” pasta and be on-season with your ingredients. I know my garden is still overflowing with greens like lettuce, cabbage and kale! In fact things are growing so fast and furious after our heavy spring rains that allergies have hit in full force for me lately, and I hope you aren’t suffering too! Have a great rest of the week, and an awesome start to your Fourth of July vacation if you’re taking off soon. We are staying in town but hoping to savor the warm sun and maybe get to some boating and beach or pool time! 🍉🇺🇸☀️


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Gymboree Sale On Now!

Blue Apron · Grow Your Own Way · kid-friendly · Recipes

Summer Squash Enchiladas

With gardens getting ready and fresh, homegrown produce just over the horizon, I’m teeing up some warm-weather recipes perfect for using up the bounty of squash, eggplant, greens, peppers and basil we’ll all have handy soon. This one originally came to me via Blue Apron (read more about my thoughts on the service right here) and I’ve enjoyed making it many times over since.

We no longer subscribe to the service, but for a while there it REALLY helped us get out of our takeout rut after having a newborn. Cooking was the one thing I couldn’t handle amid scarce sleep, pumping, packing daycare bags, washing bottles and (of course) playing with my new baby, and I could always count on Blue Apron to drop fixings for three meals off on my porch every week. It was one less thing to worry about, but eventually we got our groove back and started meal planning and grocery shopping (sans meltdown) again.

I did end up with some real keepers from the Blue Apron recipe archive. A few of my favorites: this Tomato Zucchini Quiche, this Sweet Pepper & Goat Cheese Pie, this Sirloin Steak with Smashed Purple Potatoes & Green Beans, these healthy Salmon Burgers with Potato Salad & Tossed Arugula, and (mmmmmm) this Chicken Piccata for Two, perfect for date night at home.

The key to this recipe’s unique flavor comes from the Tomatillos, or “Mexican husk tomatoes,” which are the sweet-tart ingredient that gives salsa verde its flavor. Cultivated since pre-Columbian times, they are elemental to modern Mexican cuisine and also played an important role in Mayan and Aztec culture.

They’ll stay fresh in your refrigerator with husks on for a couple of weeks, or you can remove the husks and seal them in plastic bags to keep even longer. They’re easy to find in any grocery store.

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Summer Squash Enchiladas

INGREDIENTS

  • 6 Corn Tortillas
  • ½ Cup Jasmine Rice
  • 3 Cloves Garlic
  • 1 Lime
  • 1 Poblano Pepper
  • 1 Yellow Summer Squash
  • ½ Pound Tomatillos
  • 1 Bunch Cilantro
  • ½ Cup Sour Cream
  • 1/2 Cup Grated Cotija Cheese+
  • 1 Tablespoon Mexican Spice Blend*

+Cotija is a dry, Mexican grating cheese, similar to Parmesan. A good substitute is Feta.

*Mexican Spice Blend is equal parts garlic powder, chili powder, smoked paprika, cumin and dried oregano. You can also buy pre-mixed Mexican Seasoning from a supermarket brand such as McCormick. Carne Asada Seasoning is also a good substitute, and you can find a version by McCormick or Wildtree for a certified organic, unprocessed option.

DIRECTIONS

Preheat the oven to 475°F. In a small pot, combine the rice, a big pinch of salt and 1 cup of water and heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook for 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Transfer to a large bowl.

While the rice cooks, wash and dry the fresh produce. Remove and discard any tomatillo husks and dice small, then peel and mince the garlic. Using a zester, zest the lime peel then cut the lime into quarters. Dice the squash. Roughly chop the cilantro leaves and stems. Stack the tortillas on a plate; cover with a damp paper towel (or heat up in the microwave, then cover with a paper towel). Remove and discard the stem, ribs and seeds of the poblano, then small dice, immediately washing your hands and work surface.

In a pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatillos and garlic; season with salt and pepper. Cook, stirring occasionally, for a couple of minutes or until fragrant. Add 2 tablespoons of water; cook, occasionally smashing the tomatillos with a spoon, for about 10 minutes or until soft. Remove from the heat then stir in half the sour cream and the juice of 2 lime wedges. Season with salt and pepper to taste.

While the salsa verde cooks, in a medium pan, heat 2 TBSP of olive oil on medium-high until hot. Add the squash, poblano and spice blend and season with salt and pepper. Cook, stirring occasionally, for about five minutes or until browned and softened. Transfer to the bowl of cooked rice.

Add the lime zest, half the cilantro, half the cheese and remaining sour cream into the bowl of cooked rice and vegetables and stir to combine. Place the tortillas on a clean, dry work surface. Spread about ⅓ cup of the filling into the bottom of a baking dish. Divide the remaining filling between the tortillas; tightly roll up each tortilla around the filling. Carefully transfer the rolled tortillas to the baking dish in a single layer, seam sides down. (**A good tip here: mist the tortillas with water to keep them soft and pliant and prevent them from cracking in the pan. As you can see, this happened to me on the day I photographed these, but the trick has worked for me every time since**).

Evenly top the assembled enchiladas with the salsa verde and remaining cheese. Bake 10 to 12 minutes, or until lightly browned and heated through. Remove from the oven and let stand for at least 2 minutes. Garnish with the remaining cilantro. Serve with the remaining lime wedges on the side. Enjoy!

If you’re ever looking for a recipe like this on a menu, they’d be called “enchiladas suizas,” which technically means “Swiss enchiladas” — so named, supposedly, for the Swiss immigrants to Mexico who brought their love of dairy to the new country’s cuisine, resulting in a range of recipes with European influence. Blue Apron filled this version of enchiladas suizas with squash, poblano pepper, and jasmine rice, topping them with a “salsa verde,” or tomatillo sauce with a dash of sour cream.

This dish pairs very nicely with a fruity, crisp rosé … perfect for summer!

Want to make this dish even more hefty? Add in some beans for a vegetarian option, or some poached shredded chicken.

If, like us, you’ve just planted your garden and can’t wait to start cooking with the fruits of your labors, pin this recipe to save for later! I have a long list of dinners I’m dying to try, and Pinterest is the only thing that keeps me organized 🙂 You can see my own recipes, plus the ones I’ve saved from other bloggers and am dying to try, on my profile.

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I hope everyone had a wonderful weekend and Mother’s Day for all the moms out there. It was crappy weather in New England, but I had an amazing relaxing weekend with my babies. We took a drive up to Plum Island and grabbed dinner at a diner on route 1, and had a nice low-key lunch with my mom on Sunday, after which Gramma helped us pick out a big girl bed for G! We think we’ve decided on the one we want, and she is so excited to move out of her toddler bed as soon as we can order the new twin. (We are also excited for her to hopefully stop waking us up at midnight to fix her too-small blankets). On Thursday, Georgia’s school had all the parents in for an adorable Mother’s Day pageant with songs and poems, followed by treats in each child’s classroom. They all looked soooo proud of all the gifts they had made, including a miniature cake baked and decorated by each child to share with their mum that morning. It was just lovely and I never, ever want her to grow up from this sweet age.


Are you local? Don’t forget the Boston Public Market @ Dewey Square Plaza opens for the season tomorrow, right on the Greenway across from South Station! Check out a list of vendors here. They’ll have a farmer’s market plus prepared foods for lunch and dinner every Tuesday and Thursday from 11:30 to 6:30, now through November 21.

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Have a wonderful week everyone!

Blue Apron · Recipes

Tomato Zucchini Quiche

Boy, do I love quiche. Too bad it isn’t the healthiest thing around! What it lacks in fiber it makes up for in protein, however, and for vegetarians this can be a very good thing. Not to mention it’s a simple meal to throw together on a hot night, and if you toss a light salad alongside, you can make it a balanced dinner that’s budget- and family-friendly. I use pre-bought pie crusts when I’m crunched for time, and zucchini and tomatoes from my garden when they’re abundant. Combine that with some ricotta, eggs, and cheese, and you’re only 20 minutes away from yum.

QUICHE (1)

Zucchini & Tomato Quiche

INGREDIENTS

  • 1 large, pre-baked pie crust (or 2 mini), store bought or home made
  • 1 zucchini, diced small
  • 1/2 cup cherry tomatoes, quartered
  • 2 eggs
  • 2 cloves garlic
  • 1/2 cup skim ricotta
  • 1/4 cup fontina cheese, grated or chopped small
  • salt, pepper & olive oil

DIRECTIONS

Preheat the oven to 425. Set the pie crust(s) out on a non-stick baking sheet to come to room temperature.

Small dice the zucchini and quarter the tomatoes. Dice or shred the cheese if it comes in a block. Peel and mince the garlic and smash into a paste using either the side of a knife, a mortar and pestle, or a zester.

In a medium non-stick pan, heat olive oil over medium-high until hot, then add the zucchini and cook, seasoning with salt and pepper. Cook for 5 minutes or until browned and soft, then add the tomatoes and garlic paste. Stir for a couple minutes or until fragrant, then remove from the heat.

In a medium sized bowl, crack the two eggs and whisk; add the ricotta and whisk again, the add the cooked zucchini and tomatoes, seasoning lightly with salt and pepper.

Pour the mixture into the pie crust(s) and evenly top with cheese.

Bake the quiches in the oven for 18-20 minutes, or until the edges are browned and the fillings are set. Remove from the oven and let stand for 5 minutes.

Serve warm, at room temp, or even cold straight from the refrigerator!

Notes: 1/4 cup cheese is about one ounce, or 4 TBSP; you can also just eyeball the amount you’d like based on how heavy you want the dish to be. Add more or less to your health and taste needs, and vary the cheese type if you like something else better. You can also add a little more garlic; I did. Don’t want to overdo it, though.

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This recipe came to me in my Blue Apron delivery. Unlike some of their meals, this featured no hard-to-find ingredients or complex preparation steps, so it was easy for us to replicate. I’ve also made more than a few quiche in my day, but even for newbies it’s a pretty hard dish to mess up! Enjoy and stay cool in this drought-level heat wave.

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Blue Apron · kid-friendly · Recipes · Uncategorized

Coconut Kale & Sweet Potato Casserole

Well, I guess the nasty weather has officially arrived. The Southern temps were fun while they lasted! (Although 70 degrees on Christmas just felt wrong). Now that we’ve had to turn the heat back on and bundle up for commuting again, it feels like it’s time to start making casseroles again. Especially all that holiday cooking…who wants to do anything fussy now? This vegetarian dish is hearty, nutritious and as spicy as you want it to be (or not). A few inexpensive ingredients will feed you for days and warm you from the inside out. As a bonus, you can make tea from the leftover ginger peels, and that’s great for healthy digestion (and for kicking the common cold, if you toss in some honey, lemon and bourbon 😉 ). Cuddle up for some home cooking and, as Georgia likes to say, “get cozy.”

Coconut Kale & Sweet Potato Casserole

INGREDIENTS

  • 5 Ounces Egg Noodles
  • 1¾ Cups Light Coconut Milk
  • 1 Bunch Kale
  • 1 Pound Sweet Potatoes
  • 2 Tablespoons All-Purpose Flour
  • 1-Inch Piece of Fresh Ginger
  • ⅓ C Grated Parmesan Cheese
  • ¼ C Panko Breadcrumbs
  • If you want it spicier, add some red pepper flakes or chilli powder. Totally optional.

DIRECTIONS

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat two large pots of water to boiling on high. Peel and medium-dice the sweet potatoes. Peel and mince the ginger. Remove and discard the kale stems and rough-chop the leaves.

Add the sweet potatoes to the first pot of boiling water. Cook 7 to 9 minutes, or until tender when pierced with a fork. Drain thoroughly and place in a large bowl.

While the sweet potatoes cook, add the noodles to the second pot of boiling water. Cook 5 to 6 minutes, or until just shy of al dente. Drain thoroughly and transfer to the bowl of cooked sweet potatoes. Rinse and wipe out the pot.

In the pot used to cook the noodles, heat 2 tablespoons of olive oil on medium-high until hot. Add the ginger and cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the flour and spices, if using; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly add the coconut milk (shaking the can before opening) and ¾ cup of water; season with salt and pepper. Cook, whisking frequently, 3 to 5 minutes, or until thickened. Season with salt and pepper to taste.

Stir the kale into the pot of béchamel sauce. Cook, stirring frequently, 1 to 2 minutes, or until the kale has wilted. Turn off the heat. Add the cooked sweet potatoes and noodles; stir until thoroughly combined. Season with salt and pepper to taste.

Transfer the finished filling to a baking dish. In a small bowl, combine the breadcrumbs and cheese. Stir in enough olive oil to moisten the mixture; season with salt and pepper to taste. Evenly top the filling with the breadcrumb-cheese mixture. Place the baking dish on a sheet pan. Bake 8 to 10 minutes, or until bubbly and browned on top. Remove from the oven and let stand for at least 2 minutes before serving. Enjoy!

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This recipe is modified from my Blue Apron delivery subscription. I love when they have budget-friendly, easily-replicable recipes for our family to add to our repertoire! I hope you enjoy this as much as we did. The first time I made it as part of my Blue Apron delivery, it came out rather spicy, so I toned it down a LOT the next time I made it. I’m really happy with the non-spicy version and will likely make it that way from here on out. I hope you like it! It reheats for lunches and leftovers so well.

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Happy New Year, everyone! Here’s to a healthy, fulfilling 2016.

Tiny Prints - Birth Announcements and More

Blue Apron · kid-friendly · Recipes

Tomato, Sweet Pepper & Goat Cheese Pie

You might call this too summery, but I say we are in the midst of a warm spell and we might as well eat like it. Soon enough, we’ll be back to chili, soups, stews and risotto, so for now: bite into a tangy tomato, and a seasoned bell pepper, and enjoy the creamy goat cheese floating under this tender crust! Before you know it, the winter foods will be back in rotation, and wouldn’t you like to have this recent memory to sustain you through those days of early nightfall and windy, icy commutes? I thought so.

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This is very easy, but the most critical tip I can share is to assemble the pie right before you put it in the oven. If you put the tomatoes in and let them sit while you prepare the rest of the filling, it will make the crust too soggy to hold together while baking, so it’s critical to prep your ingredients and then put it all together at once before placing into a pre-heated oven. As with most recipes I share involving pie, I use a pre-made, store-bought crust. If you’re looking for a great homemade pie crust recipe, I like this one.

This recipe originally came from my Blue Apron delivery and I’ve recreated it using my own seasonings and garden tomatoes with excellent results. It really is easy and crowd-pleasing, and vegetarian to boot.

Tomato, Sweet Pepper & Goat Cheese Pie

INGREDIENTS

  • 1 Pie Crust, homemade or store bought pre-made
  • 2 Tomatoes (large beefsteak/heirloom variety)
  • 3 Cloves Garlic
  • Sweet Peppers (3-4 small ones or one large)
  • 1 Red Onion
  • 1 Bunch Basil
  • ½ Cup Crumbled Goat Cheese (or more if you really love it!)
  • 1 Tablespoon Sherry Vinegar (or sub another kind you prefer)
  • ½ Cup Grated Parmesan Cheese
  • ¼ Cup Panko Breadcrumbs
  • 1½ TBSP Spice Blend: equal parts Flour, Mustard Powder & Dried Thyme

DIRECTIONS

Preheat the oven to 425F.

Peel and mince the garlic (I used a garlic press). Cut out and discard the stem, ribs and seeds of the sweet pepper and thinly slice them into rings. Chop the onion. Cut the tomatoes into ¼-inch-thick slices. Pick the basil leaves off the stems and discard the stems.

In a medium pan, heat some olive oil on medium-high until hot. Add the garlic, onion and sweet pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Stir in the vinegar; cook, stirring frequently, about a minute or until well combined. Remove from heat and season with salt and pepper to taste.

Next, make the breadcrumb topping: while the onion and pepper cook, combine the Parmesan cheese and breadcrumbs in a small bowl, then season with salt and pepper to taste. Stir in enough olive oil to moisten the mixture slightly.

Layer half the tomatoes onto the bottom of the pie crust in an overlapping pattern; season with salt and pepper. Top with the cooked onion and sweet pepper, half the spice blend, half the goat cheese and the basil; drizzle with olive oil and season with salt and pepper. Repeat with the remaining tomatoes, spice blend and goat cheese.

Evenly top the assembled pie with the breadcrumb topping; season with salt and pepper.

Place the topped pie on a sheet pan. Bake, turning halfway through, 20 to 22 minutes, or until the topping and crust are golden brown. Remove from the oven and let stand for 5 minutes before serving.

Eat all in one sitting with a glass of white wine!

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Other things you can try if the crust comes out soggy: either pre-bake it for a couple minutes on low heat, then proceed with the recipe as usual; or, you can move it lower in your oven and thus closer to the heat source, which may solve the problem. Other solutions might include pricking the bottom of the pie with a tooth pick before baking, and/or lining the bottom of the crust with Parmesan before you add the tomatoes. If you pre-bake and are concerned about the top getting over browned, you can always cover that part with foil while it’s cooking, and it should prevent burning. But again, I didn’t have any issues with sogginess, I just noticed it was a common complaint about this recipe on the Blue Apron Facebook page.

The last piece of advice I would give is something that Blue Apron has taught me, which I must admit has improved all of my cooking: seasoning with salt and pepper throughout the preparation of any dish is essential to making sure it’s fully flavored at the end. You don’t have to be too heavy-handed with it, you just have to keep the seasonings coming at each step of the recipe. That’s definitely true of this pie as well!

Good luck, have fun cooking, and tell me how you’re getting ready for Thanksgiving! I’m cooking a turkey for the first time this year, for our community’s “Don’t Be Alone on Thanksgiving” event, which feeds over 900 people on Thanksgiving each year. Some come in person for the meal at our local high school, while families in shelters and elderly or disabled shut-ins have a meal delivered to their home. I’m using this helpful guide for first timers, although Ina Garten (aka the Barefoot Contessa) also has an excellent one. I’ll let you know how it turns out. Something tells me cooking the bird will pale in complexity against actually delivering the darn thing to the proper location with a rambunctious two-year-old in tow! 🙂

Blue Apron · News · Tips and Tricks

Finally! @BlueApron offers packaging return

Whenever someone asks me about the pros and cons of Blue Apron, I always tell them: it’s a cost effective, high quality, fun ingredient-delivery service to supplement your weekly meal planning, but it’s really hard to stomach all the packaging. They describe themselves as anti-waste because they only ship the exact amount of food you need for each meal, but with everything in its own box, bag or carton, it does feel as if you’re throwing away a lot of garbage as you cook. They’ve long had instructions on their website for breaking down and recycling the shipping and packing materials, but after trying all those suggested steps just once, I decided it was too labor-intensive and time-consuming for even a die-hard recycle-er. So I gave up, put the cardboard shipping box out with our paper goods on trash day, and threw away everything else. Until now!

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Enter the new Blue Apron package return system.

There are two options:you can still follow this guide to recycling the packaging at home, or you can send all the packing materials back to them at no charge for reuse and recycling on their end. This page has detailed instructions on how that second option works. We are definitely going to do this, especially since the shipping is covered by Blue Apron if you wait to send back two weeks worth of packing materials at a time. All you have to do is create a mailing label on their website.

It won’t solve the problem of how long it takes to clean all those little baggies properly for recycling, but it will take care of the worst offenders — the large freezer bag and jumbo reusable ice packs that I’ve had no choice but to thaw and discard up until now.

What do you think? Does this change your mind about Blue Apron? Read my initial thoughts on the service here, and check out a couple Blue Apron recipes here and hereAnd have a great week! 

Blue Apron · Recipes

Sirloin Steak with Smashed Purple Potatoes & Green Beans

As you all know, I am barely a meat-eater, never mind a steak eater. But in the interest of broadening my child’s palate, and in treating my poor Irish husband to more of the meat n’ potatoes fare he grew up with, I have branched out into cooking sirloin … for the first time ever. And I dare say it came out really good.

Thanks to my Blue Apron membership, I had a recipe that I knew would turn out really well, and I loved the idea of pairing a good-quality organic meat with something offbeat, like Purple Potatoes and this tangy Green Bean side dish zipping with the flavors of garlic, tomato and scallion.

Sirloin is a cut from the back of the animal. It is a bit less tender than top sirloin, but not at all tough if you cook it for the exact amount of time called for. Seriously, if I can’t screw this up, then truly nobody can.

Sirloin Steaks with Purple Potatoes & Green Beans

INGREDIENTS

  • 2 sirloin steaks, best quality you can find
  • 10 oz. purple (sometimes also called ‘blue’) potatoes
  • 2 cloves garlic
  • 8 oz. green beans
  • 2 scallions
  • 2 oz. cherry tomatoes
  • 1 bunch of tarragon
  • 4 TBSP butter
  • 1 TBSP red wine vinegar
  • olive oil for the pan
  • salt and pepper to taste for seasoning

DIRECTIONS

To start, wash and dry the fresh produce. Heat a small pot of salted water to boiling on high and large-dice the potatoes. Peel and slice the garlic thin. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Trim off and discard the stem ends of the green beans. Halve the tomatoes. Pick the tarragon leaves off the stems (discarding them).

Add the potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter. Using a fork, mash the cooked potatoes to your desired consistency. Stir in the white bottoms of the scallions; season with salt and pepper to taste. Cover and set aside in a warm place.

While the potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 TBSP olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

While the steaks rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 2 teaspoons of olive oil.) Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes have softened slightly.

Add the vinegar and ⅓ cup of water to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid has reduced by ¾ and the green beans have softened. Add the tarragon and the remaining butter. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

Slice the meat against the grain and add any juices left on the cutting board to the vegetables, then stir to combine. Divide the sliced steaks, mashed potatoes and finished vegetables between two plates, garnish with the green tops of the scallions, and enjoy!

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Options: If you really prefer much creamier potatoes, you can add milk, sour cream or creme fraiche to these, but I prefer them without. You could also decrease the amount of garlic and/or scallions if they’re too strong for you. And, it’s possible to substitute other types of vinegar (such as cider) if you don’t have red wine on hand.

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Buon Appetito!

And enjoy the last truly warm week we are going to get. I know I am.