Menu ideas and recipes for soft shell crabs, greens, speckled sea trout, pecans, veggies and sourdough
Soft shell crab season is here! Oh, how I love these delectable creatures. I keep it simple—butter, lemon and parsley. Our veggie: greens, the usual Thursday/Friday side now that it’s CSA season. This time, the mix included kale, pac choi and radish greens sautéed with bacon, onion, red bell pepper, garlic and dried apricots. On the side, frozen tater tots.
The next night we had baked fillets of speckled sea trout with a topping of crushed pecans, Town House crackers, lemon zest, paprika, garlic powder, salt and melted butter. I brushed a thin coat of mayo on the fish so the topping would adhere. On the side, yellow squash, green beans and broccoli stem pesto with orange and yellow bell peppers, jalapeno, green onions and grape tomatoes.
I never want to discard starter when I feed it every two weeks, so I always find something to make. On Sunday, I tried a new whole wheat sourdough bread recipe. I like it! Easy as can be and perfect for my usual smoked salmon (with cream cheese and dill) breakfast and pb&js for the times I have nothing else for breakfast or lunch.
I hope you have time (and cooperating weather) to go outside and enjoy the blooming beauty of spring!
One thought on “In The Kitchen: 5.8.21”
Those crab look great!