Clam Sauce with Linguini

This is a crabtree family favorite. I have such fond memories of this dish and it's a classic go-to for my family. Its so good and even though it's canned clams (i really have no idea what an actual clam tastes like), I love it anyway. I am a cheese fiend so topping this with freshly grated parmesan (not pictured) is a must.

1 lb linguine
1 onion, finely chopped
3 cloves garlic, minced
1/4 c olive oil
2 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh basil, chopped
1/2 tsp fresh ground black pepper
14 oz can chicken broth (organic)
1/4 c white wine
2 cans minced baby clams
grated parmesan cheese

In medium pan, cook onion and garlic in oil until onion is tender. Stir in parsley, oregano, basil, pepper, wine, chicken broth and reserved clam liquid. Cook 5 minutes, stirring constantly. Add clams, cook until thoroughly heated. Serve sauce over cooked linguine in bowls. Sprinkle with parmesan cheese.

Summer Corn Rice Pilaf

On our way back from Virginia Beach in June, we stopped at a Baybreeze Farms stand on our way home for various fruits and vegetables, but most importantly, fresh sweet corn. I had a special recipe in mind for this corn...my favorite rice recipe in the world...Summer Corn Rice Pilaf. This was my special request dish anytime I would come home from college. It is practically perfect in every way. I could eat this rice all the time and never, ever tire of it.

2 tablespoons unsalted butter, melted
1 cup Basmati rice, uncooked (Basmati rice is key!)
4 ears of corn, shaved from cob
4 shallots, sliced
pinches of sugar, salt, and pepper
1/4 cup mint leaves, chopped

1. Melt 1 TB butter in a small saucepan and add the rice and stir until it is well coated. Add water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender when bitten, about 18-20 minutes. Remove from heat, uncover, fluff with a fork.

2. Meanwhile, in a large skillet over medium heat, melt remaining butter and add corn kernels, shallots, and the pinches of salt, sugar, and pepper. Cook, stirring occassionally to prevent burning, until corn and shallots are soft and tender, about 5 minutes. Remove from heat.

3. Combine rice and corn mixture in a medium bowl. Add mint and toss to combine. Add salt and pepper to taste. Serve.

Green Beans with Black Bean Sauce

Another Crabtree classic. In fact, this has become a "Lauren" classic. Whenever I'm home and this is on the menu, I'm the one who cooks it. I have no idea why this has become "my" recipe, but it has. It's also a classic around here too. Aaron loves it and if I've bought green beans, he always asks if this is what I'm making (and I usually am).

1.5 pounds Green Beans
2 Tablespoons Garlic Black Bean Sauce (usually found in the Asian section, we use the Lee Kum Kee brand)
1 tablespoon olive oil
water, as needed.

Heat olive oil in pan over medium high heat and add beans to stir fry. Add small amounts of water when olive oil is absorbed to keep beans from burning. When done cooking beans, there should not be a lot of water left. When green beans are crisp tender, remove from heat and stir int he Garlic Black Bean Sauce until heated through.

Maple Glazed Salmon

You could call this a Crabtree family favorite. It is our go-to salmon recipe. It has the perfect blend of sweet and spicy. Aaron and I make this more than regularly too. We even splurged for the real maple syrup (trust us, it's worth it).

The first picture is when I made this two weeks ago and the other is from January. I felt it necessary to include the January picture because it is prettier and in much better lighting. 

2 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon sea or kosher salt
4 (6 oz) salmon filets
cooking spray
1 tablespoon maple syrup

1. Prepare grill, heating to medium.

2. Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.

3. Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with maple syrup; grill 1 minute or until fish flakes easily when tested with a fork.