Melted Summer Vegetable Pasta with Anchovies and Lemon Breadcrumbs
Plus, Dinner Again & Lobster Salad
Ciao friends!
It’s been a minute since I shared my “Dinner Again” column and now that I’m finally in a cooking groove, I felt inspired to write one.
For all of you new friends here, welcome! “Dinner Again” is a series where I share what I’ve actually been cooking and eating for dinner with the hopes to inspire yours. This week is very simple and straightforward using mostly olive oil, salt, pepper and lemons for flavor. It’s really all you need.
I’ve also included my recipe for lobster salad as it’s on constant rotation here over the summer. Unlike some places where I’ve heard they are charging $125 a pound for it (insanity), I pay $25 a pound for the meat only and they did the hard work for me! Did you know Nova Scotia is the biggest lobster exporter in the world?
There is also a brand new recipe for paid subscribers. It’s a Melted Summer Vegetable Pasta with Anchovies and Lemon Breadcrumbs. A long title for a very quick and good recipe.
But, first let’s get into recent dinners! I’ll start with this past weekend.
Friday: Had friends pop in for a late lunch and I shopped my fridge to pull it together. I made lobster salad (recipe below), a frittata with summer squash, potatoes and cream, a scallion and celery salad (recipe forthcoming in my next book) and a simple salad of arugula, lemon juice and Parmesan. Served with rosé.
Saturday: Andy and Rachel hosted us for dinner up the road. We have an amazing farm that sells the best lamb, beef and pork and Rachel and I went on Friday morning to pick up some goods. She salt and peppered some lamb shoulder chops and rubbed them with garlic and rosemary before throwing them on the grill. She also made an amazing potato salad with fava beans, lemon zest and juice, olive oil, salt and pepper. It was so simple and so delicious. Dessert was Tim-Tams.
Sunday: Grilled rib-eye steaks, simply seasoned well with salt and pepper. Tomato and onion salad with olive oil, salt and pepper. More new potatoes (we have a lot of potatoes in these parts!) that I boiled in salted water and tossed with an obscene amount of butter and some basil. We also grilled some broccolini that I hit with lemon and salt post grill. I made aioli to dip things in. Vanilla ice cream cone with flaky salt and olive oil for dessert.
Monday: Steamed mussels with garlic, onion and lemon. Garlic bread too of course! Hot tip, soak your bread in the mussel broth slather with leftover aioli and top with a mussel. It’s a perfect bite. I also made a simple salad of mixed greens, cucumber, scallions, cherry tomatoes and Parmesan, which we topped with leftover steak. Perfection!
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