While I've left Thatboy and Thatbaby alone for a weekend, this is the first time I've had to solo parent for longer than a day. And while Thatboy had the advantage of dealing with a weekend, I've got the added bonus of trying to get through our regular weekday schedules. It really makes you appreciate having a partner around to walk the dog and help with the dishes. Even with easy dinners, I've found myself getting to bed much later as I attempt to clean up and get ready for the next day.
So rather than share with you a recipe for veggie dogs, I figured I'd dig into the archives and share something a little more impressive - but not that much more difficult. A couple of months ago there was some sort of weird squid phenomena here in San Diego. One of Thatboy's coworkers offered us some squid they had caught, and Thatboy asked if I'd be interested. We love calamari in this house, so I said of course!
Thatboy thought I would bread and fry the calamari, but something this fresh shouldn't be coated in breadcrumbs! Instead I decided to make it into a nice, fresh, salad. The fresh calamari was sweet and juicy - make sure not to overcook it, which will make it tough and rubbery.
Grilled Calamari Salad
1/4 cup blood orange olive oil
1/8 cup white wine vinegar
1 1/2 tsp salt
1/2 tsp pepper
2 calamari steaks
1 tsp lemon pepper
1 pint cherry tomatoes, halved
1 can cannellini beans, drained and rinsed
1 bunch spinach
- Whisk together the oil, vinegar, 1/2 tsp salt and pepper.
- Sprinkle calamari steaks with remaining salt and lemon pepper. Grill calamari for 3 minutes per side.
- While calamari is grilling, toss together the cherry tomatoes, beans, and spinach.
- Top salad with grilled calamari.
- Drizzle dressing over all.