Traditionally, when I think of marinara, I think of pork, veal, or beef as the accompanying protein. My dad often combined shrimp with onions, peas, and marinara, which he served over a bowl of pasta or rice. It was an easy, tasty weeknight dinner. I hope this delights you and your children as much as it delighted me when I was a child.
Posts tagged savory
Green Bean and Mushroom Casserole with Fried Shallots
My favorite casserole is green bean and mushroom. As a true Southerner, I understand the sacred role of casseroles in our culture. They’re more than just food – they’re vessels of comfort, marking life’s most significant moments. From welcoming new babies to saying goodbye at post-funeral gatherings, casseroles are our culinary storytellers.
Squash, Chicken, and Cannellini Bean Soup
My husband is always asking for a healthy, broth-forward soup. My reply is this squash, chicken, and cannellini bean soup. Since many of my recipes begin with a game of “what can I make with my CSA box this week,” it should come as no surprise that this soup evolved from a Two Dog Farms CSA box.
Chicken Pot Pie
As the rainy spring days fade away and the summer heat envelops the South, my herbs struggle to find enough shade and water to prevent wilting. A small snip here and there for a sauce, biscuit, or soup leaves my herbs looking like a four-year-old accidentally found a pair of kitchen shears. This chicken soup is packed with herbs from my garden and showcases some of my favorite herbs in the garden. While not as delicious as my mother’s chicken pot pie, this one will do.
Chicken, Carrots, and Potatoes
There is nothing like the perfectly brined and roasted chicken leg with the combination of crunchy browned skin on a cold winter night. This is a one-pot dinner that when cooked perfectly is just as masterful as leather fruit served in the shape of a beetle (RIP Noma). Just because a combination of flavors might seem mundane, doesn’t mean that a symphony of flavors can’t be created that only increase in complexity, and deliciousness, with time.
Seven Layer Dip
After a busy day at work, running a razor-sharp knife through a mountain of vegetables allows me to zone out for a few minutes. Turn on Buena Vista Social Club for background music and open a beer to complete the prep space. I am officially in kitchen-prep-meditation-mode. The fresher the vegetables…the better this recipe will taste.
Corn and Shrimp Bisque
If you have been to San Francisco’s revered restaurant Gary Danko, then you know the ingredients are the epitome of seasonal foods at their peak. A few years ago, I had the pleasure of enjoying a dinner at Gary Danko with my mom and corn-loving brother. While my mom and I selected scallop and lobster appetizers, my brother ordered the corn soup. I have been trying to replicate this ethereal sweet corn experience ever since.
Shrimp Stock
As I approach 40, I’ve started to think more about what goes in my garbage. ]There are so many ways to repurpose the “undesirable” aspects of ingredients in order to not only reduce waste but also improve flavor. Not to mention that you paid just as much for the “undesirable” aspect of the ingredient as you did for the desirable part. So why not make use of the intense shrimp umami flavor hiding in the shrimp heads and shells by making a simple shrimp stock? Yes, it does take a few extra minutes of prep work, but your taste buds, wallet, and planet will thank you later.