Eggs & Asparagus Nest [USA]

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Asparagus and eggs, there’s no surprise why this combo has been served time and time again! Hint: it’s quick AND delicious. Today’s take was finished with a squeeze of fresh lime juice and a pinch of fleur de sel, but another great option is to top it with a generous grating of fresh Parmesan or if you have time to make the sauce, a spoonful of hollandaise. No plates needed here – we recommend serving it right in the skillet.

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Seared Salmon over Shredded Brussel Sprouts with Beets [USA]

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Anyone else think “chunking” is a weird word? Current thoughts at the moment as we try to decide what word best describes breaking apart a fillet with a spoon… What verb would you use? The chunking of the cooked salmon fillet is optional, but we think that it makes for a nice presentation.

Anyway, moving on. For dinner tonight we have a simple recipe of pan-seared salmon over shredded brussel sprouts with a side of beets. Cook the beets first. The preparation of the beets we kept simple, quickly peeling and getting them into a pot of boiling, salted water at the beginning as they can take a while to cook through. The rest of the dish comes together quickly, and all of the knife-work can be done while the beets are cooking away.

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Boston Cooler [USA]

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Contrary to the name, the Boston Cooler as we know it (a combination of ginger ale soda and vanilla ice cream) comes from the city of Detroit. Purists insist on using Vernor’s Ginger Ale for the mix, however we went with the brand of soda that we already had on hand – and the results were still delicious!

This recipe is a no-recipe recipe (unless you intend to make your own ginger ale and ice cream, in which case, hats off to you) and you only need two ingredients:

  • Vanilla ice cream
  • Ginger ale soda

For the directions, scoop the ice cream into a cup, as much or as little as you like, then pour the ginger ale over to fill to the brim. Pour slowly to account for the rising foam! Some recipes call for blending the two ingredients together in a blender prior to serving, but that seems like just a tad too much work and extra dishes for a Wednesday night… cheers!

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