Tune in to Kansas City Live this morning to see the co-owner and face of Sneaky Greens, Laura, cooking up this delicious recipe!
Not sure what side to add to your dinner tonight? We've made the choice a little easier with three super delicious sides that couldn't be easier to throw together. Pick your favorite one, but be warned: whichever one you choose could become a household institution.
Snap Peas with Lemon and Mint
This is a bright and zesty summer side that makes for a memorable potluck dish or just a mega-healthy addition to any meal. For best results, snag a bundle of sugar snap peas and a few sprigs of mint at your local farmers market.
To start, pop the rinsed sugar snap peas into a pot of boiling water. Boil them for just one to two minutes, then dunk them into a bowl of ice water to blanche them. Wait a few seconds—scratch your nose or dance a quick jig—then drain them. Transfer the cooled down peas to a medium bowl. Add some finely chopped and destemmed mint. Lightly season with some salt and pepper courtesy our Himalayan Pink Salt Grinder and Organic Black Pepper Grinder. Drizzle about a tablespoon or two of olive oil over the peas. Squeeze the juice of half a lemon over the peas. Mix it all to combine.
Easy French Fries
These delicious and crispy little fries can be dunked in a fryer, but we like to go the slightly healthier route by baking them. Simply toss together a big pile of very thinly sliced Russet potatoes, olive oil, and a few good shakes of our Organic Garlic and Organic Onion (respectively). When your oven is nice and piping hot at 375 degrees, arrange them in a single layer on a baking sheet and cook them until they turn crispy and golden brown.
Pan-Fried Brussels Sprouts
If bright and fresh isn't what you're feeling but starch and carbs aren't quite it either, we'll meet you in the middle with some advice on pan-frying up brussels sprouts (not liking brussels sprouts is so passé anyway, don't you think?).
Prep your sprouts by giving them a quick rinse in a colander. Pat them dry and slice them length-wise in half. Pop them into a bowl and toss them with some olive oil and a few good grinds of our trusty Seasoning Salt and Seasoning Pepper. Heat up a pan over medium-high heat. Once it's hot, add the brussels sprouts and cook them on each side until they start to brown. Don't let them burn!
Salmon seems like it should be a pain-staking luxury meal, but you'd make it every other week if you knew just how easy it was to make it perfectly flaky and juicy every time. No dry fish for us, thanks—we're salmon professionals! For best results, we highly recommend sticking to wild-caught Sockeye salmon, but you can always wait for your preferred grocer to put it on sale if the price is a little high for you.
- Parchment paper
- One pound wild-caught Sockeye salmon
- A few sprigs of fresh rosemary and thyme (if you don't have any fresh herbs it's perfectly fine to go without, but we think it makes all the difference!)
- Olive oil
- A lemon
- Sneaky Greens Himalayan Pink Salt Grinder
- Sneaky Greens Organic Black Pepper Grinder
- Lay a sheet of parchment paper on a baking sheet. Unwrap your salmon and lay it on the parchment paper.
- Drizzle a little bit of olive oil on your salmon and spread it onto the fish with a brush or with squeaky clean fingers. Then, cut your lemon and squeeze half of it over the fish (be sure not to drown it in lemon juice—just a sprinkling of juice will do).
- Rinse your rosemary and thyme, then destem it and chop it very finely. Sprinkle it evenly over the salmon. Then, grind our Sneaky Greens Salt and Pepper over the fish until well-seasoned.
- If you'd like to go the extra mile, thinly slice the other half of the lemon and arrange them onto the parchment paper around the fish for extra lemon flavor. You can put a few slices on top as well.
- Turn your oven to 400 degrees and place the fish in the oven. Don't wait for it to preheat—just pop the fish right in. Set your timer to 25 minutes. You'll know your fish is done when it's bubbling pink and white and just starts to crisp on the top.
Just about anything goes great with salmon this delicious, but we recommend placing it on a bed of arugula tossed with EVOO, lemon, and Sneaky Greens Organic Black Pepper. If you really want to fill out our sweat pants after dinner, pair the salmon with creamy mashed potatoes and sautéed green beans. Oh, and don't forget the glass of white wine.
Trust us when we say we love staple summertime foods just as much as anyone else. Corn on the cob, grilled veggies, coleslaw, burgers, fish tacos—we should probably stop ourselves before we get too carried away. But for quiet nights at home when there's no barbecue or potluck on the agenda, we have a few go-to dinners up our sleeves that just seem to suit the hot weather. This recipe for shrimp and pea risotto is the best of the best on that list of great summertime dinners. It feels like a sophisticated dish but it couldn't be easier to make and tastes so great you don't even need to cook a side dish (except maybe some toasted bread). Here's how we do it.
By the way, our recipe below was originally adapted from a great "risotto" recipe by Ina Garten. Her method for cooking the Arborio rice is easy peasy (sorry, we couldn't resist the pea pun) and is practically maintenance-free. None of that constant stirring business, thank you very much.
This recipe serves about 4. For 2 servings, simply cut the ingredient amounts in half.
- 1 pound large shrimp, peeled and de-veined
- Cooking spray
- 1/4 cup fresh lemon juice
- 2 tablespoons butter, melted
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh flat-leaf parsley, chopped
- Sneaky Greens Himalayan Pink Salt grinder
- Sneaky Greens Organic Black Peppercorn grinder
- 1 1/2 cups Arborio rice
- 5 cups chicken stock, simmering
- 1 cup Parmesan cheese, finely grated
- 1/2 cup dry white wine
- 5 tablespoons butter (dice 3 tablespoons and melt the other 2)
- 1 cup frozen peas
- First, preheat the oven to 350 degrees.
- Put the rice and 4 cups of the chicken stock together in a dutch oven. Cover with a lid and bake for 45 minutes. You want to make sure the rice is al dente and most of the liquid is absorbed (but not all of it).
- Remove from the oven and set on a burner. Turn the oven up to a toasty 425.
- Add the remaining cup of chicken stock, the white wine, the Parmesan, the butter, and our Sneaky Greens Himalayan Pink Salt and Black Pepper to taste. Stir until thick and creamy (about a minute or two).
- Put the risotto to rest for a while by turning the burner to its lowest setting and covering with a lid. Stir occasionally.
- Now let's tackle the stars of the show: the shrimp! Prep the shrimp by carefully peeling and de-veining them. Spray a 13 x 9 inch baking dish with cooking spray and arrange them in a single layer in the dish.
- Combine the lemon juice, 2 tablespoons of melted butter, Worcestershire sauce and chopped parsley; drizzle the mixture over the shrimp until all of them are evenly coated.
- Grind our Sneaky Greens Himalayan Pink Salt and Black Pepper over the shrimp to taste. Flip the shrimp and repeat.
- Pop them in the oven and let them cook for about 8 minutes. When they're done, take them out and carefully add them to the risotto pot (the risotto should still be nice and hot). Finally, add the peas. Mix everything gently to combine. Once the peas are warmed, serve immediately.
If you're enjoying a night in to yourself or want to treat your loved ones after a hard day's work, you can't go wrong by whipping up this super-easy, super quick pasta that pairs great with sweat pants, your favorite Netflix show, and the rest of the white wine you have leftover from making the sauce.
We have to admit that fennel isn't exactly a mainstay in our Missouri kitchens, but it's so good and versatile that we really should reconsider how often we pick it up at the grocery store. If you haven't cooked with fennel before, don't be intimidated by its its licorice-y, anise aroma; it takes on a more complex and earthy flavor when cooked that is truly delicious.