Pan Seared Lemon Sole with Seared Lemons

Wednesday, November 27, 2013

I am always looking for tasty and healthy fish recipes. This one is delicious and fits the bill. *adapted from Real Simple Magazine


1/4 cup whole wheat flour
3-4 fillet of lemon sole (or another flaky white fish like flounder)
1 lemon w ends removed, cut into thin slices
4 tablespoons of butter
Salt to taste

Wash and dry fish. Salt on both sides.

Add flour to a large plate, dredge fish fillets in flour, shake off excess.

On a large skillet, melt 1/2 the butter. Add lemon slices and cook about 90 seconds per side till light brown.

Remove lemons. Melt remaining butter. Add fish to skillet. Cook about 2 minutes per side till fish is white and cooked through. 

Remove fish from plate, add the lemons for about 20 seconds to warm them up.

Add fish to plate and top with lemon slices.

I served this with roasted sweet potatoes and sauteed kale.

Pork Loin Chops with Caramelized Apples

Friday, October 11, 2013

One of our fun family traditions is to go apple picking. This always results in too many apples. I have already baked an apple cake recipe here: and the kids and I have been snacking on apples daily. This was another good way to use a few more apples and it was a delicious and fast dinner. The pork and the wine infused the apples with fantastic flavor. 


4 Bone In  Loin Pork Chops
1-2 tablespoons of oil for frying
1 teaspoon sage (I was in a hurry and used dry)
Few tablespoons of flour for dredging (I used whole wheat)
2-3 Apples (I used golden delicious but any apple will do)—peeled, cored and sliced
½  cup of white wine
2 tablespoons of brown sugar
Salt to taste

Wash and dry pork. Add a few tablespoons of flour onto a large plate. Heat oil on a large skillet till nice and hot, about 2 minutes. In the meantime, coat pork chops with flour.
Add pork chops to skillet  and cook 3-5 minutes per side depending on how thick the chops are and how well done you want the chops to be cooked. 
Add salt, pepper and dry sage to each side.

Remove chops and keep warm. Keeping pan on medium, deglaze pan with white wine. Add apples and allow to cook through, about 5 minutes. Add brown sugar and cook another few minutes till cooked through. Return pork chops to skillet for another minute.

Serve pork chops topped with apples. I prepared pureed pumpkin (another fruit of our farm visit) as a side.


Roasted Cauliflower Gratin

Wednesday, October 2, 2013

am a huge fan of roasted cauliflower (check out my basic roasted cauliflower recipe here: but my husband—not so much.  Saw this recipe for roasted cauliflower gratin
and had to try.
I made a few modifications based on my taste buds and I have to say that this was a huge hit even with the spouse.  And while not as healthy as plain roasted cauliflower, definitely healthier than the typical gratin.

2 medium heads of cauliflower broken up into florets
2 tablespoons of oil ( I used white truffle which I love on cauliflower and in general)
2 tablespoon unsalted butter
2 tablespoons flour
Salt to taste
Pepper to taste
1 ½ teaspoon ground nutmeg (optional)
1 ¼ cup of milk (I used 1 %)
Cheddar cheese—recipe called for ¾ cup of cheddar but I had THREE slices of smoke cheddar which I chopped up
3 tablespoons panko ( I used Ian’s Whole Wheat Panko—my favorite)
Cooking spray ( I use coconut spray by Spectrum)


Preheat oven to 425 degrees. I used my Breville Convection Oven.
Toss florets with oil of choice. Roast for about half hour, tossing every 10  minutes or so.

In the meantime, melt butter in a saucepan over medium heat. Slowly whisk in flour and stir so it’s lump free. Add salt, pepper, and nutmeg if using.
The above ingredients should form a thick paste.

Slowly stir in milk a bit at a time. Heat it for a few minutes, mixing frequently so it thickens and begins to bubble around edges. DO NOT BRING TO BOIL.

Whisk in cheese and stir till melted. Reduce flame to low  and stir frequently. Continue to do so till ready to assemble the gratin.

Remove cauliflower from oven. Reduce temperature to 375.  Spray an 8 x8 baking dish ( I used a Pyrex dish) with oil. Add cauliflower in an even layer.
Pour cheese mixture over it. Sprinkle with panko.

Bake for about ½ hour till brown and bubbly. If you wish, broil for another 1-2 minutes (but be careful because I almost burned mine on that last step).


Adapted from: 

Chicken Roasted Over Yukon Potatoes

Monday, September 16, 2013

What can be more delicious than a roasted chicken and potatoes? This dish is particularly flavorful because potatoes are cooked in the chicken drippings which infuses them with a rich taste.  My husband compared these potatoes to duck fat fries we hadnout recently. High compliment in my book!!! 


Whole Chicken
6 tablespoons of oil (I used grape)
Herbs of choice --thyme, rosemary, sage)--I used chopped rosemary)
Salt and Pepper to taste
Potatoes washed, dried, w skin on but blemishes removed, cut into ~ 1 1/2 inch pieces 

Preheat oven to 450.

In a bowl, combine oil, herbs, salt and pepper. 

In a deep baking dish, toss the potatoes w half the oil mixture.  Place chicken breast down over the potatoes.  Roast for 20 minutes, shaking pan occasionally so potatoes don't stick. After 20 minutes, baste with oil from bottom of pan. Roast another 10 minutes. At this point, breast should be beginning to brown. 

Reduce temperature to 350. Toss potatoes w remaining oil mixture, flip chicken breast side up and baste. Continue to roast, basting occasionally till internal temperature is 155F, about another 30-40 minutes. 

At this point, the potatoes should be cooked and crisp on the outside, soft on the inside. If you wish, remove the chicken, up the oven temp to 425 and roast the potatoes another 5-10 minutes. 


I served chicken and potatoes with fava beans.  

*adapted from Mark Bittman's How to Cook Everything 

Peach Tomato Avocado Salsa

Thursday, September 5, 2013

Served this tasty salsa over deconstructed. 
Fajitas the other day. You can also serve 
as a side salad. 

2 medium peaches diced
3 cups of tomatoes (I used grape
tomatoes, both yellow and red) diced 
1/2 red onion diced
1 avocado diced
1/3 cup fresh cilantro

Juice of 1/2 lemon
1 tablespoon of extra virgin olive oil
Salt to taste

Combine salsa ingredients. Combine
dressing ingredient. Add dressing.  Serve 


Baked Crispy Squash Blossoms

Wednesday, September 4, 2013

I tried deep frying squash blossoms a few weeks ago, but while tasty they felt heavy. I wanted to make them a healthier way but did not want to lose the crunch. These did not disappoint. They were even tastier and lighter than the deep fried version. Going to double up next time because these were gone in minutes.
8 squash blossoms washed, trimmed and patted dry
Whole wheat flour for dipping
1 egg
2 tablespoons of water 
Salt to taste
Oil for oiling pan (I used grape)
Cooking spray

Preheat oven to 420. I used my Breville Convection oven. 

Oil a pan or baking dish. 

Beat egg in a bowl. Add water.

Add flour to another bowl. 

Dip each blossom into egg and then flour and place on an oiled pan. 

Spray with cooking spray. Bake about 15  minutes. Flip over. Spray with more cooking spray (this ensures that crunch you are looking for). Salt to taste. Bake another 15 minutes or till crunchy. Careful not to burn. Enjoy!!!

Pappardelle with Beef

Friday, August 9, 2013

This a simple take on delicious pappardelle with braised meat that I have had eating out.
I have no time to braise anything on a weeknight but this dish was pretty fast, simple and delicious. And most importantly, had a very very similar taste profile.
It also resulted in some tasty leftovers for the next day.
I served mine over arugula and topped with roasted tomatoes but that’s optional.

1 pound of grown beef  I used lean)
2 shallots or one onion finely chopped
1 tablespoon of grape oil
Garlic powder to taste
Salt to taste
1 small can of tomato paste (or sauce)

1 pack of pappardelle or another pasta
Cooking water reserved
Grated Parmesan cheese

In a skillet, heat oil. Add shallots or onion and cook till begin to soften, about 5 -7 minutes.
Add ground beef and break up the chunks while incorporating the shallot. When the meat is almost cooked through (about 10 minutes), add the tomato paste or sauce, garlic powder and salt.
Cook another 3-5 minutes. Cover and set aside.

Cook pasta to direction till al dente. Mine was good in about 10 minutes. Drain, reserve about a ¼ cup of water. Add pasta to your meat mixture and the water stir till pasta is coated with sauce for about a minute or 2.

Serve topped with freshly grated parmesan.

I also topped mine with roasted cherry tomatoes that I needed to use up (optional).  Coat with oil and roast at 350 for about 30 minutes,  shaking to toss occasionally.

Enjoy! This was a big hit at my house.

Farmers Market Roasted Garlic

Tuesday, July 16, 2013

What a lovely perk it is to be sitting in an office that is located close to a farmers market. I am officially obsessed. And my kids can attest to the fact that farm fresh is extra yummy. The problem however is that I am tempted by all the bounty, make impulse purchases and end up winging it.
Case in point is this delicious garlic. 

2 garlic heads broken into cloves with skin on
Cooking spray

Preheat oven to 375. I used my most favorite kitchen gadget, Breville Smart Oven (if you are interested, you can view through my links in the side bar). If you don't have one, regular oven is fine. 

Spray garlic cloves (skin on) with oil or toss with oils. Roast about 25-30 minutes tossing occasionally. It's ready when soft and golden in color.  

Peel and enjoy. Would also make a tasty spread on a lovely baguette.  

Chilled Summer Soup of Sweet Peas and Mint

Monday, June 24, 2013

Does anyone else try something out and get obsessed with replicating it at home? Please tell me it's not just me. I tried this soup recently at my favorite lunch chain Pret A Manger and decided I NEED to make this at home. The results came close. Next time, I just have to give myself more time to chill it.

My version was NOT vegetarian but you can certainly make it that way by substituting vegetable stock instead of chicken stock.


4 cups of fresh shelled peas washed and dried
2 shallots chopped (or 1 onion chopped)
1 tablespoon oil (I use grape)
1/2 cup of fresh chopped mint plus a few leaves for garnish
4 tablespoon of heavy cream-- about 1 per serving
1 tablespoon sugar
4 cups of stock (I used homemade chicken stock but you can also use store bought or vegetable)

In a large pot or dutch oven ( I love this one Le Creuset Dutch Oven), cook your onions or shallots till they begin to soften, about 8 minutes. Add peas and stock. Cook on medium flame about 15-20 minutes till peas are very soft. Add chopped mint and sugar. Cook another minute or so. 

Remove from flame. Using immersion blender (I have this one Cuisine Art Immersion Blender), blend till creamy consistency. Some chunks are ok in my book.

Chill for about 2 hours in fridge. If you are in a hurry like I was, you can create an ice bath for your soup

Before serving, add a tablespoon of heavy cream per serving and a bit of mit garnish.

Sweet and Savory: Salad with Strawberries, Goat Cheese and Toasted Almond

Saturday, June 22, 2013

This salad is sweet and savory and hits the spot every time. Served it at a family get together tonight and it was gobbled up.


  1. 6 cups of mixed greens (or arugula)
  2. 1/4 red onion thinly sliced
  3. 1 cup avocado cubed
  4. 1-2 cups of strawberries washed, dried and quartered
  5. 4-6 ounces of goat cheese crumbled
  6. 1/3 cup slivered almonds pan toasted

3 tablespoons olive oil
3 tablespoons aged balsamic vinegar
2 teaspoons of berry preserves (I used Sarabeth's mixed berry)
Mixed in a bowl and well mixed

In a small hot skillet, toast your almonds on small flame till golden. Set aside.

Wash and dry greens. Add onion, avocado and strawberries. Add dressing, mix well. Top with goat cheese and almonds.


Roasted Smashed Yukon Gold Potatoes

Sunday, June 16, 2013

If you are russian jewish like I am, you probably grew up eating grandma's fried potatoes. If you are  health conscious reformed Russian like I have become, it's roasted potatoes all the way. I am always roasted potatoes, but but never ever smashed them before. Somehow that extra smash took them to the next level! I made this as part of Father's Day Breakfast for hubby and he was super pleased!

4-5 yukon gold potatoes
2-3 tablespoons of oil (I used grape)
Salt and Pepper to Taste
2-3 tablespoon rosemary (fresh preferred)

Preheat oven to 450. Leave the baking dish inside so that it's hot when the potatoes are added in.

Wash and pat dry potatoes. Cut into pieces, don't peel unless there are blemishes. Cut into bite size pieces. Toss with oil and salt. Don't add rosemary yet.

Add potatoes to your preheated baking dish/tray. Reduce temperature to 425. Roast about 1/2 hour tossing occasionally. Add rosemary if desired. Once the potatoes are starting to get golden, smash them a bit with a potato masher, spray with a bit of cooking spray or add a drop more oil. Toss and roast another 10 minutes or so.


Roasted Yucca

Love going out to eat and of course after I try something, I get obsessed with replicating it in my home kitchen. Case in point, yucca fries. Have not really come across yucca and so never attempted it before. Until one day, I saw it in a little vegetable store in my neighborhood.  I wish I had taken a picture of what it looks like in it's natural state, it was a bit intimidating. But after a few google searches, I decided to be brave it and the results were very pleasing.

1 Yucca
2-3 tablespoons of oil (I used grape)
Salt and Pepper to Taste

Preheat oven to 450 degrees. 

Bring a medium pot of water to boil. In the meantime, peel the yucca with a vegetable peeler. Cut it into 3 or 4 parts (~3 inches each), discard ends.  Cook in boiling water for about 10-12 minutes, unit it begins to split.

Remove yucca from water, allow to cool a little. Cut across horizontally and remove the string that is in the middle. Cut yucca into pieces (any shape is fine).

In a large bowl, toss with oil, salt and pepper.

Roast about 1/2 hour till golden, tossing occasionally.

Zucchini "Spaghetti" with Sausage

Wednesday, June 5, 2013

This zucchini "spaghetti" is so fun and tasty that you will hardly miss the carbs. I bought a GEFU Spirelli Spiral Cutter  a while ago and has been just itching to use it. This was the perfect dish to test it on. It created amazing spirally spaghetti out of the zucchini! I am in love.

Ingredients (this makes 2 servings)
2-3 zucchinis
1/2 cup of tomato paste
2 links of sausage or chorizo (I used one of each b/c I had them left over in my freezer)
1 shallot diced
2 tablespoons of grape oil (divided)
2-3 Table spoons of shaved parmesan
Salt to taste

Wash and dry your zucchini. I did not peel it though you could. Using your spiral slicer, create "spaghetti." Set aside.

Dice shallots. If you are using sausage, remove casting. If you are using chorizo, cut into small pieces.

Preheat pan with 1 tablespoon of oil. Add shallots, saute till they become translucent, about 5 minutes at medium flame. Add chorizo or sausage. Cook about 7 minutes. Add tomato paste, reduce flame and continue to cook another 5 minutes.

In the meantime, heat 1 tablespoon of oil in a second pan. Add your zucchini spirals and cook about 4 minutes.  Plate zucchini if you have liquid on th bottom, try to not get it onto the plate. Top with sausage/tomato and shaved parmesan ( I use a veggie peeler to shave it).


Farm Fresh Collard Greens with Crunchy Bacon Bits

Tuesday, June 4, 2013

Collard Greens with Crunchy Bacon Bits
Passing by a farmers market, I could not resist these collard greens. So fresh and tasty.
I knew we were having pork chops for dinner so this was a nice modern twist on a Southern dinner.

1 bunch of collard greens washed, spun dried, thick stems removed
3-4 pieces of bacon ( I used Oscar Meyer Thick Bacon)
1/3 cup of broth
1 tablespoon of oil (I used grape)

Cook bacon to package directions. Set  on paper towel to absorb oil. Cut up bacon into small bits. I use kitchen shears to do tihis.

Heat a large skillet with oil. Add collard greens. Cook down about a minute, flip over. Add stock and cover. Cook for 3-5 minutes on medium flame mixing about ½ way through.
Add salt to taste and bacon bits. I served this with Brown Sugar Glazed Pork Chops. Recipe here: Brown Sugar and Garlic Glazed Pork Chops


Brown Sugar and Garlic Glazed Bone In Loin Pork Chops

This was a quick and tasty weeknight dinner! Will definitely be making it again as it was an all around hit. I served this with Collard Greens with Crunchy Bacon.

Pork Chops Cooking in Finished Glaze

Brown Sugar and Garlic Glazed Pork Chops with Bacony Collard Green


4 bone in loin pork chops
3 peeled and crushed garlic cloves
1-2 teaspoons of Monteal Steak Seasoning
2 tablespoons brown sugar
1/3 cup of white wine
1/3 cup of chicken stock
2 tablespoons of unsalted butter

Wash and pat dry your pork chops.

Combine Montreal Seasoning, sugar and crushed garlic. Mix well.

Use half the mixture to rub ONE SIDE your pork chops, you will put this side first.

Pork Chops with Rub on One Side Ready to Go into Pan
Melt butter in a sauté pan over medium heat. Once melted, hot and bubbling, add the pork chops with seasoned side down. Cook about 2-3 minutes.

Flip over and carefully add the remaining rub on the other side of the pork chops. Cook another 2-3 minutes.  Remove to a plate.

Pork Chops with One Side Cooked About to Be Flipped Over

Add wine and stock and scrape off the bits that are stuck. Cook till the mixture is bubbling and beginning to thicken. Add the pork chops back in and allow the glaze to coat them.
I served these with Collard Greens Sauteed with Crunchy Bacon for a  healthier modern twist on southern cooking from this New York gal.

Pork Chops in Glaze All Ready!

Chipotle and Balsamic Roasted Brussel Sprouts with Strawberries

Thursday, May 30, 2013

What can I say, roasted brussel sprouts is one of my favorite veggie sides and I have blogged about them before Roasted Brussel Sprouts with Crunchy Bacon. So when I tried this amazing alternative at a restaurant (Xixa in Williamsburg, Brooklyn) recently, I had to attempt to replicate it. I have to say, the results were great, tasted just like what I was trying to mimic.

All the quantities are approximate. This was enough to serve 2 as side.

4 cups of brussel sprouts halves with outer layer removed
3 tablespoons of aged balsamic vinegar
Chipotle powder (about 1 tablespoon-- more means more spicy)
2 tablespoons of oil (I used grape)
1 cup of strawberries quartered
salt to taste

Preheat oven at highest temperature. My Breville BOV800XL Smart Oven 1800-Watt Convection Toaster Oven with Element IQ convection oven goes to 450. I leave the baking pan in so that it's hot when the brussels are ready to go in. If you don't have a Breville get one, no really regular oven will do. 

Toss brussel sprouts in oil and salt. Reduce heat to 425. Roast about 15-20 minutes tossing occasionally. Add balsamic and chipotle powder. Toss well. Roast another 5 minutes. Add strawberries and roast another 1-2 minutes. 

Zucchini Ribbons Salad with Arugula, Avocado, Toasted Pine Nuts and Herb Marinated Goat Cheese

Tuesday, May 28, 2013

This salad is transformed from simple to fancy due to zucchini ribbons. No fancy gadgets needed, just use your veggie peeler to slice the zucchini lengthwise into thin slices. I sliced 2 zucchinis into thin slices using the veggie peeler, then cooked them for a few minutes in a bit of grape oil.  I did not use the middle that had the seeds, will reuse later.


2 zucchini's thinly slices
one table spoon of grape oil
a few tablespoons of pan toasted nuts (I used pine nuts)
goat cheese or shaved parmesan
**(I used marinated goat cheese (recipe by my talented friend Julia found here Marinated Goat Cheese  
but any cheese would do)
Salt to taste
1/2 an avocado
any other veggies you feel like using

For dressing:

1-2 Tablespoons of olive oil (I used oil from the marinated goat cheese)
Juice of 1 lemon

Slice the zucchini into thin long strips. Rotate when you get to the seeded part.  Disgard the seeded middle for another use.  Heat a bit of grape oil till hot. On a medium flame, cook zucchini strips about 2 minutes per side. Salt to taste. Place on a paper towel to drain. Wait till cool to add to salad.

Wash and dry arugula, add avocado. Toss with salad dressing, reserve a little to drizzle over zucchini.  Top with zucchini, nuts and cheese of choice. Drizzle with a bit more dressing.

Voila. Tasty, filling and healthy!

Salad of Warm Tarragon Garlic Roasted Portobellos over Arugula, Radicchio , Sautéed Ramps, Cherry Tomatoes, Red onions and Goat Cheese

Thursday, May 23, 2013

I am really glad that summery weather is finally upon us which allows me to go back to eating one meal salads for dinner. To me, salad should be enjoyable—full of color and delicious ingredients and this one definitely fits the bill.
And of course, the beauty of a salad is that there is so much flexibility in what you put in or leave out based on your taste.

Portobello Mushrooms:
2 large or 4 small Portobello mushroom caps
2-3 cloves of garlic sliced thin
2  tablespoons of butter
2  tablespoons fresh tarragon leaves (thyme would work as well)
Salt to taste

1)      Preheat oven to 400. I used my  Breville BOV800XL Smart Oven 1800-Watt Convection Toaster Oven with Element IQ , if you don’t have one, regular oven is fine of course.
2)      Wash and dry mushrooms. Cut them up into 2-2 ½ inch chucks.
3)      Add to a baking dish. I use this one by Le Creuset Stoneware 1-1/2-Quart 9-Inch Square Baking Dish, Cherry
4)      Scatter butter cup up into small pieces, garlic and tarragon over the mushrooms. Cover with foil. Bake for 10-15 minutes.
5)      Remove foil and bake another 20-30 minutes until mushrooms are tender, mixing occasionally and adding butter if needed.
6)      The mushrooms will release a lot of liquid as they cook. I incorporated some of the liquid into the salad dressing, first allowing it to cool off.

SALAD (add/substitute as you see fit)
4 cups of arugula
¼ red onion sliced thin
½ hear of small radicchio sliced thin
6-8 tablespoons of goat cheese
1 cup cherry tomatoes
1 bunch ramp leaves (optional but adds a nice touch)
If using ramps leaves, you will need 1 tablespoon of butter or oil

1)      Wash and dry arugula. Add radicchio, onions and tomatoes.

2)      If you are including ramps leaves, wash and dry them.

3)      Roughly chop and sauté in a skillet (I use this one by Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Cherry in a little butter about 5-7 minutes.

4)      Add a pinch of salt. I allowed it to cool and did not dress it with dressing, just threw on top along with goat cheese and cooked mushrooms.

2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3-4 tablespoons of slightly cooled mushroom liquid that resulted from the baking of mushrooms (optional)

1)      Wisk together. Toss with arugula, radicchio, onions and tomatoes. Top with ramps if using, goat cheese divided into small chunks and mushrooms.

Enjoy! This was a great dinner for my crew—filling and light at the same time.

Baked Lobster Tail with a Spring Salad of Arugula, Ramps and Shucked Sweet Corn

Tuesday, May 21, 2013

So as a savvy shopper who is also a big time foodie, I am always checking out sales at favorite places that I shop. I am a bit time fan of Fresh Direct (online food delivery service) and they don't  disappoint. Whenever I place my weekly order, I check out their "President's Specials". This week, I was thrilled--a sale on lobster tail, corn and ramps! Got all three and needed to somehow throw them together in a tasty and health conscious way!

Ingredients (Serves 3)
3 lobster tails, about 4 ounces each but bigger would have been even better
3 tablespoons of unsalted butter
1 tablespoon smoked paprika
Juice of 1/2 lemon
2 tablespoons panko or break crumbs (I used whole wheat panko) 
Ian's Whole Wheat Panko Bread Crumb (3x9 OZ)

Remove your butter and allow it to become soft. If you are pressed for time, soften by microwaving for about 20 seconds.
Wash and dry your lobster tails. Next, you will need to carefully slice across the hard shell vertically (the long way) as well as across one or two times near the tail. This is a pain but will allow you to pill the shell back so that you can flavor the lobster tail while cooking it. There are many youtube videos showing you how to do this so if you are confused, go ahead and google for one.

Preheat oven to 350 degrees. I used my Breville BOV800XL Smart Oven 1800-Watt Convection Toaster Oven with Element IQ but regular oven will do of course. 

Combine your softened butter with lemon juice and paprika. Mix well.

Place your lobster tails on a baking tray. I covered mine with foil to reduce clean up. Top with butter/lemon/paprika mixture. Spring panko on top--this will allow the butter mixture to stay in place on the lobster tail. Bake at 350 for about 7 minutes, broil for additional 2 minutes. Your lobster is cooked when it's a bright pinkish red.

I served this with salad but of course the options are aplenty-- rice pilaf, roasted or mashed potatoes, corn on the cob, linguine, etc.

Ingredients for Salad
5 cups of arugula washed and spun dried
Kernels removed from one corn
1 bunch of ramp leaves and ramp bulbs (washed, spun dried and kept separate)
Oil or butter for cooking ramps and corn
Salt and pepper to taste
1 teaspoon of brown sugar

Juice 1/2 lemon
2 tablespoons of ponzu or soy sauce Kikkoman Ponzu Sauce, 10-Ounce Bottle (Pack of 3)
1 tablespoon oil ( I used grape from Trader Joe's)
Mix well

Wash and dry your ramps. Separate leaves from bulbs. Roughly chop the leaves and set aside. Chop bulbs, you will cook them before the leaves.
Heat oil or butter in a skillet. I use this one Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Cherry.  Add bulbs and a splash of broth. Cook about 8 minutes, mixing frequently. Add leaves and another splash of broth. Cook till leaves start to shrink and broth is absorbed. Add salt and pepper to taste.

Shuck corn. Heat oil or butter, add corn kernels, cook for about 3 minutes. Add a teaspoon of brown sugar and pan cook another 2 minutes.

Allow corn and ramps to cool a bit. Toss arugula with dressing. Top with corn and ramps. Serve with a side of lobster. This salad would also be great with shrimp, scallops or even a baked fish.


Baked Lobster Tail with Spring Salad

Lobster Tails with Butter, Paprika, Lemon and Bread Crumbs Before Going in the Oven