BIRTHDAY DINNER

My son is two years old today.  I didn't know I was making a special meal until we sat down and realized just how lovely it was.   It is such a joy preparing food for my family.  Happy Birthday Faegan, here's to many, many more delicious meals together!

BROILED HADDOCK with Mushrooms and Thyme

1 pound hook and line haddock fillets

1 pound organic mushrooms

2 Tbsp e.v olive oil

1 tsp fresh thyme

1 Tbsp Tom's Spice (available from my Etsy Shop)

Method:  Preheat oven to 450*.  In a cast iron skillet, toss the mushrooms with half the olive oil, thyme, and 2 tsp of Tom's Spice.  Roast for about 10 minutes.

     Drizzle the remaining olive oil over the fish, season with the rest of Tom's Spice.  Pile the fish onto the mushrooms and roast for 10 minutes. 

 

HORSERADISH MASHED POTATOES

5 organic potatoes, peeled and cut into 4 pieces

sea salt and pepper

1/2 cup organic whole milk

3 Tbsp organic salted butter

1 heaping Tbsp natural horseradish (I like Bubbies)

sea salt and pepper to taste

Method:  Bring potatoes to a boil.  Cook until very tender, drain and then add the remaining ingredients.  Mash until creamy.

SPINACH SALAD with Leftover Easter Eggs, Spring Sprouts and Walnuts

3/4 pound organic spinach

1/2 cup organic sprouts

1/2 cup organic raw walnuts

3 organic boiled eggs

3 Tbsp white wine vinegar

2 Tbsp organic Dijon mustard

2 Tbsp e.v olive oil

2 tsp local honey

sea salt and pepper to taste

Method:  Whisk the vinegar, mustard, olive oil and honey together in a bowl.  Drizzle over the salad.  Season with salt and pepper to taste.

LEMONY FINGERLING POTATOES AND HORSERADISH CARROTS

A surefire way to get the most smiles and compliments about dinner from my husband is to make a meal that features meat, and lots of it.  After taking two steaks out of the freezer to thaw, I discovered that Scott was working late tonight.  This sucked for two reasons; now I had to BBQ them, and he wouldn't be here to eat with us.  No worries though, the BBQ'ing was actually kind of fun.  I just had to make sure Faegan was all dressed to play outside, and coordinate the rest of the meal so that nothing burned or got cold before the steaks were done.  The other bonus was I got to cook them well done.  Scott like his steak really rare but he wasn't here to complain, was he?

FINGERLING POTATOES with Fresh Spring Onion and Lemon Juice

20 organic fingerling potatoes

1/2 organic lemon, juiced

2 organic spring onions, sliced

a few glugs extra virgin olive oil

sea salt and pepper to taste

Method:  Bring the potatoes to boil in a large saucepan.  Add a pinch of salt to the boiling water and cook the potatoes until they are fork tender.  Drain the water and add the onion, lemon juice, olive oil, sea salt and pepper to the potatoes, stir and serve.

ROASTED CARROTS in a Creamy Horseradish Sauce

1 pound organic carrots, peeled and cut either in two or four sticks

2 Tbsp natural horseradish

2 Tbsp organic mayonaise

sea salt and pepper to taste

minced garlic chives or parsley

Method:  Preheat oven to 375*.  Steam carrots for a few minutes, being careful not to cook them too long, you want them to still be crispy.  Then combine the carrots with the horseradish, mayo and sea salt and pepper, stir and spread out in one layer in a cast iron skillet or baking sheet.  Roast in oven for about 20 minutes or until they are tender but not mushy and starting to brown on the edges.  Sprinkle with the chives and serve.