Lemon Dill Salmon

We love making salmon and eat it pretty regularly but have found that we don’t typically vary the style of how we cook it. This is very un-Tuck&Tate of us, as we pretty much never cook the same recipe twice in order to constantly create new recipes for the blog. For whatever reason we have dug our heels in with salmon. In the fall and winter we make our favorite maple dijon salmon, and in the spring and summer we make this version with lemon and dill. We prepare the salmon itself similar to the maple dijon recipe with a nice layer of paprika and garlic powder, but what makes this recipe special is the lemon dill sauce. Ryan calls this a “shoe sauce” – it is so good he would eat it off a shoe. Our friends and family seem to agree; this recipe has shown up at baby showers, bridal showers, and a number of weekend barbecues. As the weather gets nice we like to cook the salmon and lemons on the grill for a little extra smoky flavor.

Lemon Dill Salmon

  • Servings: 4
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 Our favorite way to prepare salmon in the spring and summer! When the weather gets nice we love to cook this recipe out on the grill.

Ingredients

  • 4 pieces of salmon, 6-8 oz each
  • 2 tbs olive oil
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 6 oz whole milk Greek yogurt
  • 1 tbs mayonnaise
  • 2 lemons
  • 1/2 cup packed dill, minced
  • 1 large garlic clove, minced
  • salt and pepper to taste

Directions

  1. Preheat the grill to 500 degrees.
  2. Season the pieces of salmon with the paprika, garlic powder, salt and pepper. Place the pieces of salmon on top of a piece of foil and drizzle with the 2 tbs of olive oil. Gently pat the seasonings into the salmon and make sure some of the oil goes to the bottom of the foil to prevent sticking. Set aside.
  3. Make the sauce by combining the Greek yogurt, mayonnaise, zest of both lemons, dill, and garlic in a small bowl. Season with salt and pepper. Side aside.
  4. Cook the salmon. Put the salmon and foil directly on the grill. Cut the lemons in half and put them face down on the grill as well. We prefer to grill our salmon on foil to avoid the mess, but you can grill directly on the grill skin side down for about 7 minutes. Keep the temperature of the grill between 450 and 500 during this time and close the lid once the salmon is on the grill. Flip the salmon and grill for an additional 2 minutes before removing the salmon and lemons.
  5. Squeeze one half of a grilled lemon into the lemon dill sauce. Mix to combine. If the sauce is still a little on the thick side, you can add a few teaspoons of water and thin it out. Squeeze the remaining lemon halves on top of the salmon pieces. Serve the salmon with a generous helping of the lemon dill sauce.


Labneh with Parsley & Pistachio Pesto

Passover is one of our favorite Jewish holidays because of the symbolism of the Seder. It’s always the holiday we bring non-Jewish friends to (pre-Covid) to learn about being Jewish. If you are not a member of the tribe and have been invited to a Sedar, you may have shown up starving and realized that you are in for a long night. (For a great rendition of this panic, watch this skit by Sebastian Maniscalco) To avoid the Sedar starvation panic, we usually start our Passover with a light appetizer before we begin. This recipe for Labneh with Parsley & Pistachio Pesto is perfect for any occasion and a great recipe to welcome in Spring. We use the term “pesto” loosely, as the topping for the labneh is everything we love in a pistachio pesto, but we haven’t blended the ingredients together. The result is lots of bright flavors on top of the creamy labneh with an extra crunch from the pistachios.

Labneh with Parsley & Pistachio Pesto

  • Servings: 6
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  The perfect appetizer for your Passover seder or any spring gathering.

Ingredients

  • 2 cups labneh (you can substitute whole milk Greek yogurt)
  • 2 cups packed parsley leaves
  • 3/4 cup pistachios
  • 2 large cloves garlic
  • zest of 2 lemons
  • 1 tsp red chili flakes
  • 1/3 cup olive oil
  • salt and pepper to taste

Directions

  1. Spread the labneh into an even layer in a shallow small serving bowl or a small salad plate. Set aside.
  2. Put the parsley leaves, pistachios, and garlic into a food processor. Pulse the blender to finely chop the ingredients. Do not over-blend the ingredients, you are just looking for a fine chop. Remove the parsley mixture from the blender into a small bowl. Add the lemon zest and chili flakes to the parsley, stir to combine.
  3. Start by adding about half of the recommended olive oil to the parsley mix. You want the mixture to have the consistency of wet sand, but not drowning in olive oil. Add up to the full amount of 1/3 cup if necessary. Season with salt and pepper.
  4. Dollop the parsley mix on top of the labneh. Serve with a variety of fresh vegetable and matzah, if desired.


Asparagus with Lemon and Leeks

This is the perfect spring side dish to just about everything from fish to grilled chicken and even steak. We find that giving vegetable side dishes the same amount of TLC that we would an entree makes a complete difference with our dinner experience. Instead of the standard “protein, carb, veg” day after day, recipes like this asparagus brighten things up and make us way more excited to eat our vegetables. This asparagus has just a handful of ingredients but really amps up the flavors of spring compared to a standard roasted asparagus. As the weather gets warmer feel free to cook the asparagus on the grill for an extra smokey flavor; it will contrast nicely with the fresh punch of lemon.

Asparagus with Lemon & Leeks
Makes: 6 servings
Total Time: 25 minutes

Ingredients:

  • 2 lbs aparagus, stems cut off
  • 2 tbs olive oil, separated
  • 2 large leek, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup white wine
  • juice and zest of 1 lemon
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Put the asparagus onto a cookie sheet in an even layer. Drizzle with 1 tbs olive oil and season with salt and pepper. Cook in the oven for about 20 minutes, or until the asparagus are crispy but cooked through.
  3. While the asparagus are cooking, heat a large sauté pan over medium-high heat. Add the other 1 tbs olive oil, the leeks, and the garlic to the pan. Sauce for 4-5 minutes, or until the leeks are starting to brown and caramelize.
  4. Add the white wine and the lemon zest and juice to the pan. Slice the lemon and throw that in the pan as well. Cook for another 3-4 minutes to cook off the wine. Season the mix with salt and pepper.
  5. Remove the asparagus from the oven and toss in the pan with the leeks and lemons. Serve immediately.

Grilled Pizza: Spring Edition

Tate’s family loves grilled pizza. If you know us at all, you know that during the summer we are eating some form of grilled pizza every week. This recipe is very versatile, easy to prepare, and a huge crowd pleaser. We have incorporated spring ingredients as a topping to the pizza as we transition from colder weather (Colorado please stop snowing!).

We know that finding yeast in today’s supermarkets is nearly impossible, so we have made this recipe with a pre-made pizza dough. We have been able to find this at most super markets in the refrigerated section. Feel free to use this recipe as a base for whatever ingredients you can find and have on hand. Is anything bad with bread and cheese?

Grilled Pizza: Spring Edition

Makes: 4 servings

Prep Time: 15 minutes Total Time: 35 minutes

Ingredients:

  • 1 lb pre-made pizza dough  
  • 1/4 cup flour
  • 8 stalks asparagus, cut in half lengthwise 
  • 3 garlic cloves, thinly sliced 3 tbs olive oil, separated 
  • 1/2 cup pesto 
  • 1 package burrata (two balls) 
  • 1 tsp red chili flakes 
  • 6 green onions, cut into thin segments
  • salt and pepper to taste 

Instructions:

  1. Heat the grill to approximately 500 degrees. Make sure the grill is clean of any previous debris before cooking the dough.  
  2. Use the 1/4 cup flour to scatter across a clean cooking surface. Use a rolling in to roll the dough into an even pizza shape (rectangle or circle is fine). You want the dough to be about 1/2 inch thick. Carefully roll the dough onto the rolling pin so that you can transfer it to the grill. 
  3. Carefully put the dough onto the grill. Cook the dough for about 6 minutes, or until the dough is starting to brown. Remove the dough from the grill cooked side up onto a cookie sheet. 
  4. While the first side of the pizza is cooking, heat a saute pan over medium-high heat. Add 1 tbs olive oil, the sliced garlic, and the asparagus to the pan. Saute for 5-6 minutes, or until the asparagus is cooked through and the garlic is crispy. Season to taste with salt and pepper. 
  5. When the pizza is halfway cooked, top the pizza with the toppings. If you have a thick pesto you can add 1 tbs+ of olive oil to help it spread better onto the dough. Spread the pesto around the dough, leaving 1 inch of crust around the entire edge of the pizza. Drain the burrata of any brine and spread that on top of the pesto. Add the cooked asparagus, red chili flakes, and fresh green onions. 
  6. Put the pizza back onto the grill and cook, covered, for another 5-6 minutes. Cooking with the cover on will help melt the cheese, but keep any eye on it to make sure the grill isn’t getting too hot. 
  7. Remove the pizza from the grill and let it sit for a few minutes before slicing and serving. 

Minestrone: Spring Edition

We love a good soup recipe just about anytime of the year, but particularly when it’s snowing and we are in quarantine. This soup comes together quickly and only gets better as it sits on the stove. We made this recipe last week and started it mid morning; it was perfect by the time we were ready to eat lunch. Making every meal at home during quarantine has been a challenge! We love recipes like these that are quick, easy, & healthy to help keep us on track during the week. 

Minestrone: Spring Edition 
Makes: 4 entree servings 
Prep Time: 20 minutes   Total Time: 1 hour 

Ingredients: 

  • 2 tbs olive oil 
  • 1 large leek, thinly sliced 
  • 1 cup shredded carrots (should be 2 large carrots, shredded) 
  • 4 stalks celery, diced 
  • 3 cloves garlic, minced 
  • 1 lemon, cut in half 
  • 2 cans cannelini beans, drained and rinsed 
  • 1 cup orzo 
  • 8 cups chicken stock 
  • 1 cup diced snap peas 
  • 3 cups shredded kale, stems removed 
  • 1/3 cup pesto 
  • 1/2 cup grated parmesan cheese 
  • salt and pepper to taste 

Directions: 

  1. Heat a large soup pot over medium-high heat. Add the olive oil to the pan along with the leeks, carrots, and celery. Saute for 4-5 minutes, or until the vegetables are starting to caramelize. Add the garlic and squeeze the lemon juice from the lemon into to the pan. Add the entire lemon and cook everything another 2 minutes. 
  2. Add the cannelini beans to the pan. Cook for 4-5 minutes to give the beans a little color. If the vegetables start to stick to the bottom feel free to add another tablespoon or two of olive oil to the pot. At this point we like to season everything with salt and pepper to get the party started.  
  3. Add orzo to the pan. Saute for a few minutes to coat the orzo in all of the oil and aromatics. Add the 8 cups of chicken stock to the pan. Bring the liquid to a boil and then reduce to a simmer. Cover and cook for 10 minutes, or until the orzo is al dente.
  4. Remove the lid from the soup and add the snap peas and kale to the pot. Cook uncovered for 5 minutes to wilt the kale. Season the soup with salt and pepper to taste. 
  5. Remove the lemon from the pot. Serve each bowl with a spoonful of pesto and parmesan cheese. 

Spring Risotto with Carrot & Asparagus Salad

On top of everything else in the world making us feel a little crazy, nothing can ever beat Denver weather. On Saturday we were in shorts and t-shirts getting sunburned and by Sunday morning the ground was covered in snow. During this time of year, we like to have meals that can help us transition with the weather and this Spring Risotto does just that. The warm, cheesy rice makes the dish feel warm and savory while the carrot and asparagus salad adds a much needed cooling crunch to the dish. Hopefully you are in better weather than us, either way we know this dish will satisfy.

Spring Risotto with Carrot & Asparagus Salad 
Makes: 4 servings 
Prep Time: 10 minutes    Cooking Time: 35 minutes      Total Time: 45 minutes 

Ingredients for Risotto: 

  • 2 tbs butter 
  • 1/2 cup white onion, small dice
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 6 cups warm chicken stock
  • 1/2 cup white wine
  • 1 cup fresh peas (or frozen peas thawed) 
  • 1/2 cup + 2 tbs shaved Parmesan cheese
  • salt and pepper to taste 

Ingredients for Carrot Salad: 

  • 6 stalks asparagus, chalky ends removed 
  • 2 large carrots, peeled 
  • 2 tbs olive oil 
  • juice and zest of 1 lemon  
  • 1 tbs fresh dill, minced 
  • 1 scallion, cut on the bias into thin strips 
  • salt and pepper to taste 

Directions: 

  1. Start by making the carrot salad: use a vegetable peeler to create thick ribbons of asparagus and carrot. Toss them in a medium mixing bowl with the olive oil, lemon juice and zest, and dill. Season to taste with salt and pepper and set aside. 
  2. To make the risotto, heat a large, deep pan over medium high heat. Add the butter to the pan along with the onion, shallot, and garlic. Saute for 2 minutes or so. Add the rice to the pan and cook another 4-5 minutes, or until the rice begins to caramelize and smelly nutty. Add the wine to the pan and stir with a wooden spoon until it is absorbed. Begin adding the chicken stock, 1 cup at a time, and stirring with a wooden spoon until it is completely absorbed before adding another 1 cup. It will start to look very velvety and expand quite tremendously. 
  3. When you add the final 1 cup of chicken stock, add the 1/2 cup Parmesan cheese and peas to the pan. Stir to combine everything and season with salt and pepper to taste. Serve in a large bowl with the remaining 2 tbs Parmesan and carrot salad on top.