FEED YOUR SOUL

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feed14I’ve been making an effort to get into a new routine, running in the early morning hours and conditioning my mind. Taking time off is never easy, but racing season is starting to trickle in just like our “kinder” weather. To be frank, I hate this part. It takes every ounce of forced motivation to hit the pavement, but I know it will get easier, that I can count on. My husband on the other hand has picked up road cycling to round out his already active lifestyle. I sense a triathlon in his future, but he won’t commit just yet. Every Spring I’m reminded of one of the first things we noticed after moving to the area that we truly admire: how active this community is. Without fail, when the snow melts and the sun warms our faces, the runners and cyclists come out in numbers. I find it inspiring and, if we did not live on Route 1, I would miss out on all the uplifting energy that quite honestly gets me moving. This year I am running for myself. After all the pain comes a deep sense of satisfaction and, finally, enjoyment. We are all so busy, but I have come to realize how incredibly important it is to take time out of my day to clear my head and, most importantly, focus on me. If I am a better me, than I am a better wife, employee, coworker, and friend. So each day, when I go out there, I try and capture an image of something beautiful that made it worth my while. Here are a few from this past week…

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With all of this increased activity comes a slight change in our eating habits. Meals become a bit lighter and a little more focused on fueling the workouts. Here is one oozing with lean protein that my husband and I have come to love. It took a few iterations but I think it has finally been perfected and goes quite well with the Saltwater Farm Vineyard 2013 Sauvignon Blanc… and might I add, gluten free!

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Seared Bomster Scallops with White Beans, local Broccoli, and Fire Roasted Tomatoes

INGREDIENTS
1 (1/2) inch thick slab of pancetta cut in half. Reserve one half for another use and cube the remaining.
2 shallots – minced
1-2 cloves of garlic – minced
1.5 cans of organic cannellini beans (14 oz each) – drained and rinsed in a colander
1 pt of local broccoli (trust me, it’s more delicate!) substitute spinach if this is not available
1 lb Stonington Scallops – patted dry and seasoned with sea salt and fresh cracked pepper
1 tbsp butter – preferably from grass fed dairy cows
juice of 1 lemon
1 pinch of red pepper flakes
1 14 oz can of fire roasted organic tomatoes – such as Muir Glen

preheat an oven to 400 degrees.

**You will need one heavy bottomed pan (cast iron if you have it) and a medium saucepan.

DIRECTIONS
Spread the broccoli out on a foil lined baking sheet, drizzle with evoo and season with S/P. Roast for approximately 5 minutes or until al dente. You want a little bit of snap left in them. Set aside when done.

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Heat your saucepan over medium-low heat, cook the pancetta until it starts to brown up. Add the shallot and garlic; sauté until transluscent. Add the tomatoes, red pepper flake, and season with another layer of S/P, simmer for 5 minutes minimum. Add the white beans and fold into the sauce with a wooden spoon. Lower the heat to medium.

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Meanwhile, heat your other pan over medium-high heat. Drop the butter into the pan and when the foaming has subsided, brown your scallops at 2-3 minutes per side. It is crucial that the pan has come up to temperature and that the scallops are bone dry to achieve a yummy caramelized crust. Work in batches if necessary.

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Lastly, add the broccoli to the beans and allow to warm through.

To serve – check the beans for seasoning and adjust accordingly. Serve on either a long plate or shallow bowl with 3 scallops per person, drizzle with lemon juice and enjoy.

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Cheers to feeding your soul,
KR

 Interested in more recipes and wine pairings? Check out more posts here and here.

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