Being a pescatarian is hard sometimes so come here for inspo or come here to get hungry.
I might do a menu every week, or I might add when I cooked something worth mentioning. This week I will give you a sneak peak.
1. Place the zucchini in a bowl, sprinkle with about 2 tablespoons salt, and toss to coat. Let stand for 30 minutes, then rinse well and thoroughly pat dry with paper towels. Stir together the basil, parsley, and garlic in a small bowl and set aside.
2. Heat the olive oil in a large frying pan set over medium heat. Working in batches, fry the zucchini, turning once, until softened and lightly browned on both sides, about 4 minutes total. Transfer half of the zucchini to a baking dish and top with half of the herb mixture and half of the vinegar. Taste and season lightly with pepper. Repeat with the remaining zucchini, herbs, and vinegar.
3. Let stand at room temperature, basting occasionally with the juices in the baking dish, for at least 30 minutes, or up to 2 hours, before serving. Serve at room temperature.
I always make enough to have leftovers, so just cover and place in the refrigerator.
This is a classic, but will add simple recipe.
1. Heat oil in large skillet over medium heat. Add spinach and garlic. Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.
Tonight I substituted spinach with swiss chard. Summertime, ya know?
2. Reduce heat to medium-low. Add tomatoes, chickpeas, cream and salt. Adjust heat to maintain a simmer.
3. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan.
4. Sprinkle the sauce with thyme; cover and cook until the eggs reach desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with pepper.