Faux Remoulade

This simple and quick sauce goes very nicely on “pink” fish, like salmon and trout – and it was my solution to a funny dinner problem. DH had a tooth for cornbread, and since it was on sale at the store we decided to make some barbecue later in the week as an accompaniment. With one dinner still open on the meal plan, what to do? I was pleasantly surprised to find steelhead trout available at our store’s fish counter, and since it’s one of the few sustainable pink fishes we can get here in New England, I jumped all over that. I figured that I’d need a meaty fish to hold its own with cornbread, since whitefish – baked or fried – is just not the most flavorful thing in the world.

Hitting the interwebs whilst watching my beloved Redskins imploding versus the Seahawks, it came to me: I’ll make a remoulade! There are any number of great remoulade recipes out there, including the ones in my cookbooks and ones from folks like Emeril. However, I didn’t have all the ingredients for any of THEIR remoulades, and I didn’t have the time to let mine sit for the several hours that one recipe suggested.

This is the point in the story where I told DH, “I’m going to wing it and I hope this works!” He looked at me with a mix of skepticism and hope, as he always does whenever I say I’m going experimenting in the kitchen. Thankfully for both of us, this one worked out. Better still, it’s quick to put together and takes only five ingredients that should be in any house ANYWAY. I recommend pairing this with pink fish, and the prep I did for the trout was really simple (poached in lemon juice and champagne). I suppose you could pair this with a breaded and fried whitefish, but don’t be surprised if it overwhelms the blander fish that typically are just used as sauce-delivery-vehicles anyway.

I’m SURE this could be tweaked to rely on fresher ingredients (homemade mayo, homemade ketchup, etc.) but if you don’t have those on hand already, there’s no need to spend the time on it. Also, please note that I list “organic ketchup” below. We use the Heinz Organic ketchup in our house specifically as a way to avoid High Fructose Corn Syrup, which I loathe. If you use ketchup with HFCS in it, make sure you taste the sauce and adjust the spices as needed to counteract the hyper-sweetness the HFCS imparts to the ketchup. Note also that this is easily veganized if you have a mayo-ish spread that’s egg-free. Just make sure, again, to adjust the spices to taste.


Faux Remoulade

So simple…so yummy!


Prep: 5 min

Cooking Time: NONE!

Serves: about 4



6 Tb low-fat mayonnaise

2 Tb organic ketchup

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1/8 tsp paprika


Make it Happen

Stir to combine all ingredients in a small bowl; serve immediately.

Edamame Salad

There are times when you just need a go-to side dish for a party, whether you’re hosting or merely bringing. This is just one of those dishes, and it has the added benefit of being vegan – which means it can go for just about any crowd. It’s also possible that this is a gluten-free dish, but don’t quote me on that; I’m not an expert on gluten-free dieting. At least upon first glance on the mighty interwebs, it looks as though it may just be.

I’m also in love with this dish because it’s stupid-easy to make and it’s best made in advance of a party, which also takes some of the pressure off trying to make EVERYTHING the day of. For regular lunch/dinnertime eating, I’d recommend just halving the recipe, or (what we often do) making the full recipe and taking leftovers as a side for lunches.


Edamame Salad

Simple + Tasty = WIN

Prep time: 10 min. (+ overnight sitting in fridge)
Serves: 8

Salad Ingredients
1 lb frozen shelled edamame
3 cups frozen corn
1 (15 or 19oz) can black beans
2-3 small shallots or 1/2 cup red onion, chopped finely
2-3 cloves garlic, minced
1 Tb parsley
1 Tb marjoram
1 Tb basil

Dressing Ingredients
1/3 cup lemon juice
2 Tb dijon mustard
1 Tb olive oil
salt and pepper to taste

Make it Happen
1. Rinse and drain the edamame. Make sure to shake the colander well to release any extra water. Place the edamame in a large mixing bowl.
2. Add the corn to the mixing bowl.
3. Rinse and drain the black beans; add to the mixing bowl.
4. Add the shallots, garlic and herbs to the bowl. Stir well to blend the ingredients.
5. In a separate bowl, prepare the dressing by adding all five ingredients to the bowl and stirring quickly until all dressing ingredients are mixed.
6. Add the dressing to the mixing bowl with the salad and stir well to coat the salad with the dressing.
7. Cover with plastic wrap and store in the refrigerator overnight.


  • This salad can be prepared same-day IF the edamame and corn are well thawed so that they’re not completely frozen. However, the dressing gains a little strength & oomph by being left to sit overnight, so preparing the night before is preferable. If you want to throw it together the same day you’re eating it, I recommend putting the frozen corn and edamame into the refrigerator the day before, so they can thaw before you construct the salad.
  • You can substitute fresh herbs for the dried ones noted above, but if you do make sure that you chop finely.

Adventures in CSA (year 2 week 6): Savings a-go-go

Rather impressively, this week’s box was cheaper than the grocery store by more than 25%! It’s rather impressive, really. Maybe it’s something about being mid-summer, that you’re neither dealing with light and inexpensive greens nor are you dealing with heavy (but similarly inexpensive) winter squash. I remember the first grocery shopping trip I did before dd went off to camp and needed to have her lunches packed for her. The list of fruit and veg was quite long and, though I was happy filling my cart with so much lovely produce, our wallet did take a hit once I got up to the register. This week, in particular, certainly does show that it’s possible to eat local fruits and vegetables without breaking the bank ANY MORE than you would if you purchased the exact same items as the grocery store.

Actually, cancel that last statement – or let me amend it. When I do my pricing, I price against the mass-market fruits and vegetables, as it were; I don’t price against the more expensive “organic” varieties offered in store. So, technically, if you were to buy the organic versions at the grocery store, you’d be spending EVEN MORE than what you’d pay for the veggie box through the local farm. That’s just lovely.

Here’s how it all broke down…

Year 2 – Summer Week 6
Grocery Store Unit Price
(per lb)
Grocery Store Total Item Cost
Green Peppers (each) 2.00 $1.99 $3.98
Potatoes 2.74 $1.49 $4.09
Zucchini 2.48 $1.99 $4.93
Cucumbers (each) 2.00 $0.99 $1.98
Cherry Tomatoes (pint) 1.00 $3.99 $3.99
Wax Beans 1.02 $2.49 $2.53
Heirloom Tomatoes 1.24 $3.99 $4.96
Corn (ears) 6.00 $0.50 $3.00
Grocery Store Total Cost $29.45
Year 2 Summer Week 6 Savings (Deficit) $7.45

It’s clear, from looking at the numbers, that certain items – like the heirloom tomatoes – really helped me get a lot of extra value out of the box. (They’re also terribly yummy, too.) The sheer heft of the box also helped; though they claimed that I was getting 2 lbs of potatoes and zucchini, both came in well over that weight. Even had they come in right on the dot, the quality and expensive nature of some of the items included (specifically the cherry tomatoes and heirloom tomatoes) helped out quite a bit.

Of course, here’s where you then start to diverge from a simple value discussion. The cherry tomatoes we get from our farm aren’t like the cherry tomatoes you get at the grocery store. Take the best, most wonderful, sweetest cherry tomato you can get at a grocery store and then double the flavorfulness. You may then come close to approximating how incredible these cherries are. The sheer wonderfulness of them makes them disappear in a heartbeat; we had most with dinner Saturday night and the remainder got snapped up at lunchtime on Sunday. In fact, my prediction of caprese salad fell flat but was replaced instead by dh doctoring half a Digiorno cheese pizza with the fresh basil, halved cherry tomatoes and a few cloves of garlic. Holy cow did that take the pizza to a whole other level. It was fantastic.

So, looking at it from the point of view of savings, this box hit one right out of the park. From a taste perspective, it also went a long way towards validating that buying this week was the right choice.