Monday Meal with ZLine
When we were building our house, Eric and I would constantly talk about how fun it will be to cook in our new house. A big island to spread out on, a nice big stove to use several pots a time, and a table big enough to host our family around. We have loved getting to experience each and every bit of that. We host our friends and family several times a month and experience exactly what we’d dreamed about all this time.
You guys know I wasn’t messing around with my all-black-everything mentality when building. I touch a bit on my ‘nugget of wisdom’ I received from a friend on this blog post. I found this especially hard when it came to my kitchen appliances. I knew I had wanted a killer range to sit in the middle of our kitchen and make a statement…but everything was falling flat. When I found the ZLINE Black Stainless range, I almost fell over. She was perfect and would fit riiiiight in with our black kitchen aesthetic.
The ZLINE Range is made of hand-cut and crafted premium stainless steel. The PVD (physical vapor deposition coating) ceramic layer is composed of abrasion-resistant material, ensuring that its pristine finish will be enjoyed for years to come. There is a solid-piece cast iron grate and twist legs to adjust total range height and no-scratch porcelain. Basically- this thing is made to last.
Our range got delivered in late October, right before we moved in and we’ve used it daily. It cleans up so well- I use a surface cleaner if I get oils on it while cooking, and when I do a full wipe down, I really love these stainless steel wipes; they are no streak and make the range look fresh and new.
Since we’re talking cooking and meals, I wanted to share one of me and Eric’s go to dinners. We have actually deemed this our ‘Monday Meal,’ because Mondays are insane around here. We have made the mistake of trying something new on a Monday then promptly ordering takeout due to prep. This is so simple and takes no time.
The Green Bean Almandine is my personal take on one of my favorite sides from Poulet Bleu (obviously). They serve it with trout and a brown butter sauce, and I dream about this meal constantly. I still think their dish is better, but maybe that’s because I don’t have to clean up after it.
Our Monday Meal: Salmon, Baked Sweet Potatoes & Green Bean Almandine.
Ingredients:
Salmon:
2 Pieces of Salmon
4 Sprigs Fresh Rosemary
2 Lemons, sliced horizontally
Salt & pepper
1-2 Sweet Potatoes
Honey, cinnamon & butter for serving
Green Bean Almandine:
12 oz Green beans
8 TBS Butter
Fresh Tarragon, chopped (i usually do about 1/2 cup)
2 Cloves of Garlic, chopped
Splash of Lemon Juice
Potatoes:
Wash and dry your potatoes. Puncture with a knife or fork for ventilation, then place on a baking sheet.
Allow the potatoes to bake at 425 for about an 60-75 minutes.
Once they are finished, cut in half and prepare with butter, cinnamon and honey.
Salmon:
While your potatoes are baking, prepare the salmon & wait until there are about 20 minutes left on your potatoes to put into the oven.
Clean off your salmon and place on a baking sheet
Lightly salt and pepper the salmon, then place the rosemary sprigs and sliced lemon on top.
Place in oven at 425 for 13 minutes. The internal temp should be between 140-145 degrees to serve.
While your salmon is in the oven, prepare your Green Bean Almandine:
Brown butter in a skillet
Once butter is brown, add your chopped garlic cloves and stir a few times
Add green beans and cook on medium heat
Continue to toss green beans, until they are flimsy and 90% cooked through.
Add the tarragon to the pan and stir
Add almonds to pan and stir
Allow almonds to toast, they should look a bit brown- this is when you know the dish is ready to serve.
Plate everything and serve hot. Enjoy with a nice glass of wine if you’re so inclined! Our current favorite is Board Track Racer red blend from Mark Ryan!