Your daily source for what to cook, bake, eat & drink! A crowdsourced publication, community and shop curated by Julie Resnick and The Feedfeed Editorial Team - Julie Resnick, Clare Langan, Molly Adams, Alexa Santos, Katie Melody, Andrea Loret de Mola, and Lisa Thompson. We are the biggest fans of our amazing contributors, the #feedfeed community! Thank you for sharing your amazing meals with us!
4 (6 oz) Skin On Salmon Filets (or one per person you are cooking for)
Rosé (replace with chicken stock if desired)
capers
parsley
tarragon
dill
1 shallot
3 lemons
rice
3 bunches asparagus
buttermilk
crumbled feta cheese
1 small fennel bulb
farro
eggs
red onion
red pepper
cherry tomatoes
1 lb bacon
10 oz frozen peas
1 lb flank steak, trimmed
baby spinach
2 avocados
cilantro
lime
1 lb spaghetti
1 lb bunch kale
red chili
28 oz can diced tomatoes
4 medium tomatoes
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
salt and pepper
olive oil
butter
honey
garlic
OPTIONAL FLAVOR ENHANCERS (Things that would be nice to add to the recipes we chose, but not essential)
People are often intimidated by pan searing fish, but the truth is it's quite simple. The fish will let you know when it's ready to be flipped, so there is no need to force it which can often lead to a flaky mess. Make sure you pan is nice and hot when you add the fish, then wait for a crust to form (the sear!) before you attempt to flip it. Serve this salmon and sauce over rice and roasted asparagus.
Feedfeed Tip Making a classic pan sauce is a skill all home cooks should have. Without many extra ingredients you can make a deliciously savory sauce to top your protein of choice, while cleaning up your pan in the process. The basic steps are sear your protein, then dump the cooking oil from the pan. Add a pat of butter, then your aromatics of choice (think: garlic, shallots, onions or ramps if your feeling fancy) and cook until softened. Deglaze the pan with liquid of choice (in our case rosé!) and scrape up any brown bits from the bottom of the pan (this flavorful substance is also called fond). Once the deglazing liquid of choice reduces, remove from heat and swirl in a pat of butter. Voila!
Our own @kevmasse came up with this bowl of deliciousness which happens to make a perfect Monday night meal! You can make the farro ahead on Sunday so that this bowl comes together quickly. For the buttermilk dressing, you can use whatever herbs you have on hand from the salmon. Be sure to make a double batch; it will keep in the fridge for about 3 days.
Feedfeed Tip Farro is a nutty ancient grain that is delicious in salads, soups, breakfast bowls and risottos. If you are cooking whole farro rather than pearled or semi-pearled, be sure to soak it overnight first.
Breakfast for dinner! This easy one sheet pan meal is packed with veggies for a hearty dinner that takes less than 30 minutes to make. When you roast the bacon for this, make the entire pound and reserve half for your bonus recipe this weekend.
Feedfeed Tip Flank steak is a great on the grill. It's inexpensive and cooks in just a few minutes. When slicing, be sure to do so across the grain or else the meat will be very tough and chewy.
Yep, you read that right! Toss the potatoes while they are still warm with the ranch so they have a chance to soak up all the flavor. Watch our own @kevmasse make this dish on FeedfeedTVhere.
