Tuesday’s Table – Simple Spring Supper

Seasonal, easy and inexpensive — what more can you ask for? This is sort of like brunch for dinner and cannot get much more simple. Plus having bacon on a weeknight will make this meal a crowd-pleaser for all.

Skillet Asparagus, Eggs, and Bacon


Asparagus (you should be able to find great looking, fresh asparagus all over the place this time of year!)


Bacon (I used good Wright’s bacon but you probably could even use turkey bacon?)

Minced Garlic (1-2 cloves, 1 teaspoon)

Salt and Pepper

Peas (optional)

Directions: Cook bacon (Julia does in skillet making this a one pot meal; Caroline bakes at 400 for 15-18 minutes) Rinse and trim asparagus. Add asparagus to skillet that either has a small bit of remaining bacon grease (pour out most of it) or add a small amount of grease from cookie sheet of oven bacon. Add salt and pepper. Cover and let cook/steam for 5-7 minutes.  Once asparagus looks bright green, add frozen green peas (IF you are having them) then add minced garlic (1-2 cloves), and give it one last good stir. Crack your eggs right over the top of your asparagus. Add a splash of water and cover until cooked medium (5 minutes-ish).    Plate and add any fresh herbs that you might like and you are done!! Enjoy!!


Tuesday’s Table – Seared Salmon with Peas, Salad and Grilled Lemon

First things first, this recipe came from the Today Show. Last week they were doing 30 minute healthy meals, once I saw this I thought about it several times. Peas are one of my favorite things ever and the idea of “mashy peas” looked and sounded great to me. They are English peas with lots of fresh herbs, lemon and olive oil in a food processor – yum. Why hadn’t I thought about this before?!

I made this last night for dinner and it is going to be one of my new regulars. Quick, fresh and delicious. Check, check, check.


Here is original recipe, http://m.today.com/food/recipe-easy-healthy-salmon-peas-herbs-has-spring-written-all-2D80560514

Here is our version – 

Mashy Peas:

Package of fresh or frozen English peas. Microwave as directed on package.. Today Show suggests we shuck our own and blanch them but they are crazy, no one has time to do all of that.

Throw the peas in the food processor and add some of your favorite chopped fresh herbs. I added chives, mint, flat leaf parsley and basil.

Next add – 

Juice of 1/4 – 1/2 of a lemon depending how much lemon you like.

1/4 c. olive oil

1 clove of minced garlic (1 tsp.)

1 tsp. Salt

Freshly ground black pepper

Blend in the food processor for 10-20 seconds. Not long because you want your peas to have texture and not be actual mush.




Seared Salmon:

Heat a  cast iron skillet to medium- high heat. Pat salmon dry, lightly season the salmon with a teeny bit of kosher salt on both sides. Add the 2 tablespoons vegetable oil to skillet. Place the salmon, skin side up. Add lemon when you add your salmon, add at least 1/2 of a lemon to sear. Reduce heat to medium. Allow salmon to cook to a golden brown. After about 4 minutes, flip the salmon and finish cooking, about 5 more minutes. 


Green Salad :

I couldn’t find pea shoots anywhere so I ended up making a little green salad using exactly the dressing for their said pea shoot salad. I added a few chopped, toasted pecans to the salad for a bit of crunch. I tried out a box of Baby Spring Mix with herbs and definitely recommend it! It was from Kroger and their brand.

To the greens I added:

– 1 teaspoon fresh lemon juice

– A drissle of extra virgin olive oil (1-2 tsp.)

-Pinch kosher salt

– Freshly ground black pepper

– A small handful of chopped toasted pecans (I had some that were spicy from Trader Joe’s in our pantry so that’s what I used. Pistachios or almonds would be great here too!)

Toss this and set aside until salmon is plated.


All of these Springtime flavors really are wonderful! I hope you enjoy as much as we did!


Tuesday’s Table – Spaghetti Squash Carbonara

I love pasta. And realllly love pasta carbonara, but those are definitely not things I can eat on the reg. This dish has all of the best parts of carbonara, but it subs out your regular noodles for roasted spaghetti squash. At first spaghetti squash made me nervous, but really it’s a tasty vessel for your pasta ingredients, definitely worth a try.
The inspo for this dish came from a recipe of Emeril’s and has morphed a good bit so here goes.. 

 *Side note- when I made this it ended up being a lot of steps at once.. like not hard just a lot of steps at once and makes a bit of a mess. 🙂 

First carefully slice your spaghetti squash in half and spoon the seeds out of the center. Drizzle with a little bit of olive oil, about a teaspoon then coat the inside with salt and black pepper. Roast face down at 400 for 35 minutes.  


Next chop your onions, bacon, parsley, mince your garlic and grate your parm.
After your squash is in the oven and items are chopped, put 3-4 pieces of bacon, chopped, on the stove, cook almost through, drain most of the grease, and add chopped onion and minced garlic to the skillet. Let cook together for 5-7 minutes or so until the onions start to turn golden-y, translucent. Add frozen peas to skillet.

In a small bowl combine the parsley, parmesan and eggs.

Take squash out of the oven and make spaghetti (I do not know the term but, you know, fork it so it turns to spaghetti like noodles).

Next add your egg combination to the bacon and onions in the skillet.
After 1 minute add the spaghetti squash to the skillet to combine all ingredients.  Serve with grated parmesan and freshly ground black pepper.

This dish is will be a crowd pleaser.. even for those of you who are spaghetti squash hesitant.


Spaghetti Squash Carbonara 

1 spaghetti squash

3-4 pieces bacon

1 small sweet onion

2-3 cloves (2 tsp) garlic

2 egg yolks plus 1 egg

2-3 Tbs chopped flat leaf parsley

1 c. freshly grated parmesan

1 c. frozen peas

olive oil

sea salt

black pepper