Readers of my blog may know that I’m not the greatest cook in the world – many of the recipes you guys see on my blog are easy, because I haven’t got the time or the patience! Plus, I think it’s just more realistic for the way we live our lives these days. While it can be super fun to make something complicated every now and then, most of us only have half an hour tops (many times even less) to throw together a yummy dinner.
My good friend Gaby of What’s Gaby Cooking was kind enough to give me a newlywed cooking lesson, and we made this fun video together. She showed me how to make the yummiest (and prettiest) dinner for two: if you’re planning a date night in with your significant other, or even with your bestie. The best part? These recipes are all Louise-friendly (translation: you can easily do them too!)
Watch the hilarious video below, and scroll down for the full recipes from Gaby’s blog. Enjoy!
Salmon with Tomatoes
For the Tomatoes
1 1/2 cups cherry tomatoes, quartered
2 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt and freshly cracked black pepper
For the salmon
1 1/2 pounds salmon filet, whole
2 tablespoons olive oil
kosher salt and freshly cracked black pepper
Preheat oven to 450 degrees F.
Combine the tomatoes, olive oil, red wine vinegar, salt and pepper and toss to combine. Set aside.
Season the salmon with salt and pepper and transfer to a baking sheet, and bake for 15-20 minutes until done.
Transfer the cooked salmon onto a serving platter and top with the tomato mixture. Season with extra salt and pepper as needed and serve immediately.
Basil Vinaigrette Pasta
Ingredients:
10 ounces spaghetti or linguini or fettuccini
1/2 recipe basil vinaigrette (http://whatsgabycooking.com/basil-vinaigrette/)
Kosher salt and freshly cracked black pepper to taste
Directions:
Cook the pasta according to the package directions. Once al dente, drain the pasta from the water and transfer to a serving bowl. Pour the basil vinaigrette over the pasta and toss to combine. Season with salt and pepper as needed and serve.
Can be served hot, at room temperature, or chilled.
Farmers Market Salad
1/2 recipe basil vinaigrette (http://whatsgabycooking.com/basil-vinaigrette/)
2 peaches or nectarines, pit removed and cut into sliced
1 avocado, sliced
2 ounces goat cheese, crumbled
3-4 radishes, thinly sliced
3-4 heads little gem lettuce, rinsed and patted dry
Kosher salt and freshly cracked black pepper to taste
Separate all the lettuce into individual leaves. Place them in the bottom of a large salad bowl. Top with the sliced peaches, avocado, radishes and crumbled goat cheese. Drizzle with the basil vinaigrette and season with salt and pepper. Toss and serve as needed.
If the basil vinaigrette feels too thick, add 2 tablespoons of water to thin it out until it’s the consistency you prefer.
xx,
