Saturday was a good day for me. As you will see below I really did eat my way through the day. We started off with a trip to the Mill City Farmer’s market to do some wandering and get a bite to eat with friends (miss you guys already!). The chef shack is probably some of the best food you will find at a “shack.” Options are grass-fed beef hotdogs, bison burgers, pork nachos and the special of the day….Soft-shell crab sandwiches! This little guy only gave me about 3 bites (I was sharing with the taster) and was SO good! I’m so glad we tried it – I will definitely be back to try out the other options – also really wanted to try a Vanilla-goat ice cream (they had beet too that was a beautiful bright pink color) but it was a cold day in Minneapolis so I will wait until next time!
Not yet ready to go home we decided to head over to Guthrie Theatre for more wandering and good views. Below is an iconic Minneapolis building. Welcome to the land of flour!
Onto Sea Change, the brand new restaurant in the Guthrie Theatre which features sustainable seafood and local food when possible. Chef Tim McKee is a 2009 James Beard winner and certainly knows what he is doing on the seafood front. We tried the Green Curry Mussels and grilled bread which was so good that I’m still dreaming about it. The spice level was perfect so as to not take anything away from the mussels and really how can you go wrong with bread, curry and mussels? This restaurant JUST opened so the website is still under construction but I LOVE the octopus logo and we will be back soon!
Next was the Hawaiian Yellowfin Poke over a sesame seaweed salad. It was beautifully presented and was as delicious as it looks.
There was a sliver of jalapeno on top of each piece which gave a bit of heat. (And you know how I love spice)
Dinner was at Sanctuary, which is a New American Cuisine restaurant with influences from the Mediterranean as well as Japanese flavors. Unfortunately I was having technical difficulties with my camera and so the pictures are awful, but you get the point.
I started with the Canary Melon Tuna Tartar with Harissa sauce. Savory and sweet deliciousness.
A roasted jalapeno caesar with baby reds and green romaine served as my veggies for the night. Loved it. Chef Patrick Atanalian sure comes up with some different combinations but they work and it is definitely an eating experience!
Learnings through the day:
1) Never EVER eat out that many times a day – no excuses
2) This day seems very seafood-heavy but all in all most of it was shared and so it wasn’t THAT much…hehe
3) Try everything and ALWAYS be open to new foods – they can turn out to be fabulous (hello tuna and melon)
While trying to plan my lunches for the week I was having some troubles deciding what to bring. I usually bring a salad but the same old salad gets a little boring time after time. I love greek salads and decided to try a raw version – aka no feta cheese
Well, let me tell you – this salad was so flavorful I didn’t even need it.
- romaine lettuce
- 1/2 cucumber
- red pepper
- green pepper
- grape tomatoes
- chopped kalamata olives
- raw zucchini hummus
I did also smother in hot sauce but that didn’t make the photo shoot.
I found a bag of frozen seafood from Trader Joe’s that contained shrimp, scallops and calamari rings that was screaming to be paired with pasta. I had been wanting to have a good seafood pasta for sometime now and this, if I can say so myself was delicious! Simple is the way to go with this meal and it was so light and perfect for a summer night.
My Summer Seafood Pasta:
1 bag of frozen shrimp, scallops and calamari rings
2 Tbsp olive oil
4 cloves of minced garlic
1 cup sliced grape tomatoes
1/4 cup white cooking wine
Juice from 1/2 of a lemon
Pat of butter (for good measure!)
Salt & Pepper
2 servings whole wheat pasta
Heat olive oil in large pan and add 1/2 of minced garlic and all of seafood, lemon juice, white cooking wine and tomatoes. Simmer for about 4-5 minutes until seafood is heated through. Add the pat of butter, rest of garlic, salt and pepper and pasta. Mix until combined. Serve in bowls with some basil and parmesan if desired. Serve with a side salad for the perfect summer meal.
I love simple, delicious food that happens to be healthy. And that's what I share here! My husband and I live in Los Angeles (but are both from the Midwest) and I work at an anti-hunger nonprofit. Read More…