Last week, one of my coworkers gifted me with a Peachdish box. Peachdish is a new Atlanta-based startup that mails you a three-course dinner (that serves two people) with fresh ingredients and an easy-to-follow recipe for $20. (I got mine for free, which was even better.) Peachdish subscribers don’t know what each week’s dinner is until their Peachdish boxes arrive.
This Peachdish box contained edamame for an appetizer, ingredients to make teriyaki salmon with carrots & parsnips over noodles for the entrée, and clementines and fortune cookies for dessert.
The recipe directions were easy to follow and the results were good. There were a few items you had to have in your kitchen, like sea salt, pepper, and olive oil. But other than that, everything was included in the box. (I’m writing the recipes by memory, since I forgot to take a photo of the recipe card.) I made the edamame right before the salmon was done, so it wouldn’t be cold.
- Bring a small pot of water to a boil.
- Put edamame in pot and cook for 5 minutes.
- Drain and season with sea salt.
Teriyaki salmon with roasted carrots & parsnips over noodles:
- Preheat oven to 450 degrees.
- Make marinade for salmon: in a shallow baking dish, mix 1/2 cup soy sauce and brown sugar. Peel ginger and slice thinly. Peel and dice garlic. Mix ginger, garlic, and sesame seeds into sauce. Set aside 1/4 cup of sauce to serve over the noodles later. (The original recipe didn’t have enough sauce set aside for the noodles, so I’ve doubled the amount of sauce.)
- Flip salmon filets in marinade so it coats both sides, then let rest in refrigerator.
- Peel and dice carrot and parsnip. In a large baking dish, toss diced carrot and parsnip in a couple tablespoons of olive oil. Season with sea salt and black pepper. Bake in oven for 15-20 minutes, tossing the vegetables halfway through so they roast evenly.
- While the vegetables are roasting, bring a medium pot of water to a boil. Cook noodles for 5-7 minutes. Drain, then in put the noodles back in the pot and toss with sauce that was set aside.
- After vegetables are done, make room in the middle of the pan for the salmon filets. Add extra sesame seeds on top of the filets and bake for 10-12 minutes until salmon is flaky.
- Serve salmon over noodles with the carrots & parsnips. Enjoy!
If you’re in the Atlanta area, hate grocery shopping, and want to cook more, you should definitely subscribe to Peachdish. *Note: I’m not being paid to endorse this startup. I just enjoyed my Peachdish dinner so much that I wanted to share it with y’all!
Last night, Amanda, Kacey, and I went to 4th & Swift for a ladies’ night dinner. The three of us wanted to go there for awhile, but the menu is a bit pricey. Luckily, it’s Midtown Restaurant Week, so we were able to take advantage of their cheaper prixe fixe menu.
We ordered a bottle of Sauvignon Blanc to share.
For the first course, I ordered the sweet corn soup with chorizo, Tybee shrimp, and basil crema.
For the second course, I ordered the wood-roasted PFF pork loin, fried polenta, mole, and baby greens.
For dessert, I ordered the toffee, cream cheese ice cream, and butterscotch sauce.
Kacey and I ordered the same choices, while Amanda got the melon salad, trout, and blueberry pie. The three of us were full and happy after dinner, drinks, and catching up. Cheers to ladies’ night!
There are different ways to make lumpia, but my favorite is lumpia shanghai. Many people serve it as an appetizer, but you can serve it as an entrée, paired with steamed or stir-fried veggies and steamed jasmine rice. Traditionally, you use ground pork, but I usually use ground turkey breast & ground chicken breast to make it slightly healthier. (Not that deep fried spring rolls are healthy, but I try to lessen cholesterol and calories when indulging in these.)
Lumpia shanghai (Filipino spring rolls)
Modified from the family recipe
Makes 40 spring rolls
Prep time: about 30 minutes (depending on how fast you chop vegetables)
Freezing time: 30 minutes to an hour
Cook time: about 45 minutes
Ingredients & supplies:
- 1 package of spring roll wrappers (don’t accidentally buy egg roll wrappers — those are much thicker and take longer to fry. Don’t get the translucent wrappers, as those aren’t made for frying. The brand I use is Spring Home TYJ spring roll pastry)
- 1 pound ground turkey breast
- 1 pound ground chicken breast
- 1 egg, beaten
- 3 tbsps. of low sodium soy sauce
- juice from 1/2 of a lime
- black pepper (I use a lot of black pepper)
- a couple pinches of sea salt (you can omit this if you use regular soy sauce, as it has a lot of salt)
- 1/2 yellow onion, minced
- several cloves of garlic, minced (I use four or five, because I’m a big fan of garlic. Adjust the amount to your tastebuds)
- several scallions, diced (see above)
- 5 oz. can of water chestnuts, drained & minced
- 1 carrot, grated (I omit this, as I’m allergic)
- 1 oz. dried shitake/black mushrooms, reconstituted, squeezed of water, then minced
- a plate where you wrap your lumpia wrappers in a damp paper towel, so they don’t dry up
- a plate to roll the lumpia
- a small dish with beaten a egg white, to seal the lumpia
- a cookie sheet lined with parchment paper, where you will place the lumpia in the freezer
- tongs to handle lumpia
- canola oil for frying
- colander lined with paper towels to dry the lumpia
- large platter to serve
Sauces to serve with lumpia:
- duck sauce
- soy sauce with lemon
- apple cider vinegar with black pepper & minced garlic
Sides to serve with lumpia, if serving as an entrée:
- steamed or stir-fried veggies
- steamed jasmine rice or brown rice
- In a large mixing bowl, mix ground turkey breast, ground chicken, beaten egg, soy sauce, black pepper, sea salt, onion, garlic, scallions, water chestnuts, carrot, and shitake mushrooms thoroughly. You can either use a spoon or your hands to mix the ingredients (I use my hands).
- Cut the spring roll wrappers diagonally across, so the wrappers are now triangles. Place on the plate, wrapped in the damp paper towel, so the wrappers won’t dry up.
- Take a wrapper and place flat on the plate where you’ll roll the lumpia, with the two points of the triangle pointing up. Put a teaspoon of the filling toward the bottom of the wrapper. Fold each corner over, then roll tightly. Seal the lumpia with a little of your egg white. (If you need some instructions with photos for how to roll them, this recipe is great.)
- Place each lumpia on the cookie sheet spaced apart by an inch. If you run out of room, place another piece of parchment paper on top and make another layer of lumpia.
- Repeat until you’ve used all of your wrappers & filling.
- Cover the cookie sheet with foil & put in freezer for 30 minutes to an hour, until lumpia are frozen solid. Put in large Ziploc bags, until you fry each batch.
- Heat a medium sized pot with a couple of inches of canola oil until oil starts to bubble (but not boil) at 350 degrees. Then, carefully drop four or five of the lumpia in the pot. Make sure not to crowd them, so they can properly fry. Fry for 3-4 minutes on one side, then flip and fry for 3-4 minutes on the other side, until brown.
- Let lumpia dry in the paper towel-lined colander. After each batch dries, transfer to a large platter. Enjoy!
I love cooking (as much as I love eating) delicious food. Whenever people say that cooking too difficult or time-consuming, I like to suggest recipes that are neither.
Risotto has a bad reputation for being both a laborious food and one that’s easy to mess up. However, if you follow this recipe & you’ll have a lovely dinner in a half-hour. The earthiness of the mushrooms balance creaminess of the risotto and the decadence of the truffle oil.
Mushroom risotto with truffle oil
adapted from Tyler Florence’s recipe
Makes 2-3 servings
Cooking time: about 30 minutes
- 4 cups of low sodium vegetable broth
- olive oil
- 1/2 tbsp. truffle oil
- 1/2 pound of baby bella mushrooms
- bay leaf
- sea salt
- black pepper
- garlic (fresh & minced or powdered)
- 1 tbsp. butter
- 1/2 oz. dried porcini mushrooms (cleaned)
- 1 cup Arborio multigrain rice
- 1/4 cup Sauvignon Blanc
- 1/4 cup grated parmesan cheese
- Heat vegetable broth in a small pot and keep warm over low heat.
- In a bowl, reconstitute the dry porcini mushrooms in 1 cup of vegetable broth and set aside.
- Heat some olive oil in a large skillet. Saute 1/2 of the onions with garlic until onions are translucent. Add baby bella mushrooms and seasonings.
- Drizzle in truffle oil, then add porcini mushrooms. Season again with sea salt & pepper, then set aside.
- In the same skillet, add more olive oil and sauté the rest of the onions with garlic powder. Add Arborio rice and stir quickly with a wooden spoon for 1 minute until rice is well-coated & opaque. Slowly, stir Sauvignon Blanc in little by little until it is almost all evaporated.
- Then, slowly stir in the rest of the vegetable broth little by little until it becomes slightly firm & creamy.
- Add mushrooms to risotto and fold in parmesan cheese until melted.
- Garnish with thyme, parsley, oregano, and a little drizzle of truffle oil and enjoy!