edamame soba salad with grilled salmon

i first had this amazing medley at clementines in century city (one of my fave places in la).  this salad includes 3 main ingredients: soba (super good-for-you, antioxidant-rich, gluten-free japanese buckwheat noodles), edamame (young soybeans that are super rich in antioxidants and fiber) and salmon (also very good for you!).  the dressing is super delicious with a yummy tartness, perfect for the summer.  this recipe is a MUST TRY!!!!!

ingredients:

- 1/2 cup rice vinegar

- 2 tablespoon vegetable oil

- 2 tablespoon sesame oil

- 1 tablespoon honey

-  lemon wedges (1 for dressing and a couple for the salmon)

- 1 teaspoon coarse salt

- 1/2 teaspoon ground pepper

- 1/2 cup shredded carrots

- 1 tablespoon finely minced shallots

- 3 green onion, finely diced

- 1/2 cup cilantro

- 1/2 teaspoon sriracha

- 3 tablespoon soy sauce

- 6 oz soba noodles

- 1/2 pound salmon fillets

- 1 12oz bag of frozen shelled edamame

directions:

- boil a pot of water and cook the soba noodles until al dente; rinse over cold water, drain and set aside

- boil another pot of water and cook the edamame for 4 minutes; rinse over cold water, drain and set aside

- grill the salmon until cooked through; squeeze a lemon wedge over salmon fillets

- remove the skin off the salmon fillets; set aside

- in a super large bowl, mix the rice vinegar, vegetable oil, sesame oil, honey, juice of 1 lemon wedge, salt, pepper, carrots, shallots, green onion, cilantro, sriracha and soy sauce

- add soba noodles and edamame to the bowl

- fork apart the salmon into pieces; add to bowl

- mix the salad carefully then refrigerate for at least an hour...then enjoy!

xoxo,

kara

rosemary chicken with potatoes and zucchini

lately rob has been creating a lot of one pot meals with our le creuset dutch oven.  here's one of his delicious (and super easy) recipes...with just a few fresh ingredients, you can make an amazing meal for up to 4 people in less than an hour!

ingredients:

- 1 medium onion, cut into 1-inch slices

- 1 lb chicken breasts and/or thighs, boneless & skinless

- 8-10 small red potatoes, quartered

- 4 yellow or green zucchini, cut into 1-inch slices

- 10-12 cremini mushrooms, stems trimmed

- 4-6 fresh rosemary sprigs (but if you can't find fresh rosemary, use 1/2 teaspoon of dried rosemary)

- olive oil

- s&p

directions:

- preheat oven to 450 degrees

- coat a cast-iron dutch oven with olive oil and spread with paper towel

- scatter onion slices in the pot

- place chicken on the onion, followed by the zucchini, potatoes and mushrooms

- season with s&p

- tuck rosemary sprigs into crevices

- cover and bake for 45 minutes; serve immediately and enjoy!

xoxo, 

kara

citrus & herb roasted chicken

i like to make this roasted chicken recipe for rob on sundays (because leftovers last until tuesday or so!).  it's simple, delicious and super super easy to make.  happy roasting!

ingredients:

- 1 (4-pound) roasting chicken

- 1 tablespoon kosher salt

- 1 tablespoon freshly ground black pepper

- 4 garlic cloves, minced + 2 heads garlic, cut in half crosswise

- 2 teaspoon fresh thyme, chopped

- 2 teaspoon of fresh parsley, chopped

- 2 lemons, quartered

- 2 oranges, quartered

- 2 tablespoons butter, at room temperature (or olive oil)

directions:

- preheat oven to 425 degrees

- in a bowl, mix the salt, pepper, minced garlic, thyme and parsley

- remove the chicken giblets and rinse the chicken inside and out

- pat chicken dry with paper towels

- lift the skin on top of the chicken and place butter between the flesh and skin

- rub the chicken with the herb mixture, above and below the skin as well as inside the cavity

- squeeze each lemon and orange into the chicken cavity and place rind in as well, along with the halved garlic heads

- place chicken, breast side down on a rack in a roasting pan (place leftover lemons, oranges and garlic halves in the roasting pan around the chicken)

- roast for 1 hour (helpful rule of thumb - roast chicken 15 minutes per pound to cook)

- remove from oven and let the chicken rest for about 10 minutes before serving

xoxo,

kara