Poke Bowl with Avocado Rice 

Usually, Saturdays are cooking days in my house while I get ready for my blog dates with Merideth. In the heat of the summer, this is way less exciting. I just got back from a week in California and, now that I’m home in, realized I never truly appreciated how absolutely hot it is in Florida. This minimal-cooking, refrigerator friendly recipe is perfect for lazy, hot summer afternoons when you want to make the most of your air conditioning and chilled white wine.

Ingredients

Ahi Tuna and Marinade 

  • 1 tuna steak, sushi grade (about 1lb), cut into bite-sized chunks
  • 2 tbs soy sauce
  • 2 tbs sesame oil
  • 2 cloves garlic, minced
  • 1 tbs ground ginger 
  • Toppings: Sriracha, green onions, and/or sesame seeds (optional)

Avocado Rice

  •  2 cups cooked jasmine rice 
  • 1 medium avocado, diced
  • 1 tbs ground ginger
  • Salt and pepper 

Instructions

  1. Whisk marinade ingredients together and pour over tuna in a bowl and Marinade for at least 15 minutes.
  2. Stir diced avocado into jasmine rice until smooth. Season with salt, pepper, and ginger.
  3. Top rice with marinated tuna and other accompaniments as desired.

Wine Pairing: Though I’m tempted to justify a Pinot noir because I tend toward red wine, this tuna was great with a Pinot Grigio, which is slightly sweeter than a Sauvignon Blanc without being too rich.

Stir-fried Scallops with Strawberry Spinach Salad

Merideth and I are big fans of  MasterChef and their “stunning” dishes, including the signature “me on a plate” entries. In honor of the newest season, Merideth and I made our own signature dishes! For me, it’s scallops and a spinach strawberry salad. Probably not MasterChef worthy in its complexity, but tasty, light, and protein rich! Scallops and spinach are also high in iron, which I am usually low in due to my exercise.

There are two types of scallops you’ll commonly find: bay and sea scallops. Usually, I get sea scallops, as they are larger and better for pan-searing, but I didn’t pay close attention and got bay scallops for this dinner instead. No worries though – bay scallops are well suited for stir-frying! In both cases, seasoning with salt, pepper, and some lime juice is all you need.

Ingredients 

  • 1/2 lb scallops (about 25)
  • Canola oil
  • Salt and pepper
  • Lime juice
  • Spinach
  • Strawberries
  • Vinegrette: red wine vinegar, olive oil

Instructions

  1. Lay out scallops on a cutting board or plate and pat dry. Season with salt and pepper and let sit for about 5 minutes. Pat dry again.
  2. Heat canola oil in a skillet on medium-high heat and add scallops. If using the larger sea scallops, sear for 2-3 minutes on each side, or until the top and bottom are caramelized. If using smaller bay scallops, stir fry for about 5 minutes or until scallops feel more dense.
  3. Meanwhile, slice strawberries and use to top spinach salad. Dress with oil and vinegar!

Wine Pairing: I usually prefer red wine, but this goes well with a Sauvignon Blanc or, if you’re feeling fancy, some bubbly!