Summer is all about highlighting the fresh bounty and flavors of the garden, and making simple meals that provide more time to enjoy with friends and family.
One of my all-time favorite dishes, which we eat nearly weekly once our arugula patch starts to yield spicy rocket, is a Savory Pantry twist on a recipe my best friend shared with me a few years ago following the birth of her son, when she didn't have a ton of time to stand over the stove. It can be made in just 10 minutes, with only a few ingredients, and it impresses every time. Each time I ask my husband, "Are you tired of salmon lemon?" he says, "Nope!" and I'm so relieved, because I never tire of it either!
This year, I've been making it with Agrumato Lemon Olive Oil, an incredible oil that is made by pressing olives and lemons simultaneously. You'll feel like you're enjoying something straight from the grove, and it will become your next favorite necessary pantry item because it makes sense with everything seasonal from veggies to fish (and into the winter on dishes like roasted chicken when you are craving that burst of summer). It's also very giftable, arriving with gold foil wrapping, a cork spout, and a cord-tied brochure. Good oils and vinegars are staples in your pantry that will elevate the taste of every meal you prepare, and they'll last you for many months to come!
LINGUINE WITH SMOKED SALMON, AGRUMATO LEMON, GOAT CHEESE, AND FRESH ARUGULA
- Agrumato Lemon Olive Oil
- Rustichella d'Abruzzo Linguine
- 1 Lemon, zested
- 1 8 oz. package smoked salmon
- 1 log garlic and herb goat cheese
- 1 pour of milk or cream, as you prefer
- Large Bunch of Arugula from garden or store
While you are waiting for your linguine's water to boil, heat 2-3 TBSP Agrumato Lemon Olive Oil in a small pan on low. Add log of goat cheese, crumbling with your hands. Add the zest of one lemon and a pour of milk or cream. Do not allow to heat too quickly or sauce will separate.
As sauce heats, wash arugla. Slice salmon and leave aside. When pasta is ready and drained, combine with sauce. Add salmon just before serving so that it does not "cook." Top with a hefty mound of arugula, sprinkle with Parmesan, and serve with half of the lemon that was zested for squeezing over the top, if desired.
We eat caprese salad weekly during the summer at the Wood household. However, sometimes it's nice to lighten things up a bit by removing the cheese and having only sweet cherry tomatoes and fresh basil.