God bless friends that come for dinner and bring
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a big stack of catalogs(!)
Come to think about it; there are more catalogs and magazines (of every variety) in their mailbox than any two people I've ever met. It may have something to do with the husband's love of mail-ordering kitchen gadgetry, although nothing is clear
It's fun to sort through them: Cigars, Woodworking, Time and Smithsonian magazines, Beer and Wine Making, Pet Supplies – my husband's pile
I love Williams and Sonoma not only for great kitchenware but recipes as well. They offer spins on many of the classics, as well as some truly off-beat ideas A nice blend of interesting and creative ideas. Out of all I've tried over the years, I haven't run across a bad one yet.
At our house, we prefer our weekday meals to be light, and if they're quick to make we love them even more.
One of the simplest and best ways to use veggies (if we're having a meatless meal) is to add them to a salad, together with a handful of toasted seeds, some sprouted lentils, and perhaps also a slice of goat cheese. If not, we'll add a serving of protein
These kinds of dishes are perfect for us. Simple food that allows the ingredients to shine. They could be our Monday lunch or Thursday dinner.
I'm admittedly new to the Spiralizer craze. The idea being vegetables can be turned into fun pasta-like ribbons, and from there, used to create gluten-free versions of your favorite pasta dishes.
All of a sudden it's the zucchini, sweet potato, and butternut squash that have become the stars of the show, while the proteins and grains have moved to side-kick status. These funny long strands of curly veggies are wonderful, especially when coated with the right sauce
Pesto is one of my favorite things to make all year round, and this version is vibrant, full of flavor and a breeze to make in the food processor. We spoon it over grilled veggies or chicken, spread it on sandwiches, thin it out for a salad dressing, or in this case, create a lightly-dressed pasta (or spiraled noodles).
Add some grilled salmon, and a healthy weeknight dinner is served.
Zucchini Noodles and Salmon with Almond-Herb Pesto
- 2 garlic cloves minced
- 1/2 cup blanched slivered almonds
- 1/2 cup herbed goat cheese shredded or crumbled (** Note: the original recipe called for grated parmesan cheese)
- 1 tsp fine-grain sea salt
- 1/2 tsp freshly ground black pepper
- 1 cup basil leaves packed
- 1/2 cup flat-leaf parsley leaves packed
- 1/2 cup mint leaves packed
- 3/4 cup + 1 Tbs. extra-virgin olive oil
- 2 Tbs. fresh lemon juice
- 1 lb. salmon ** The top cuts are salmon steaks and the bottom cuts are fillets. It's best to buy wild for flavor and sustainability
- 4 zucchini each about 8 oz, trimmed and run through the fine grates of a spiralizer
- In a food processor, add garlic, almonds, parmesan, sea salt, and pepper. Pulse until the almonds are ground fine.
- Add the basil, parsley, mint, olive oil, and lemon juice and process until smooth
- Transfer to a bowl and set aside.
- Grill the Salmon
- Pre-heat the grill to medium-high
- Pat the salmon dry and season with a pinch of fine-grain sea salt and freshly ground black pepper
- Place the salmon on the well-oiled grill. For fillets, put them on the grates skinless side first. (** If you like crispy skin, put the skin-side down first)
- The salmon will release itself from the grates when it's ready. Use a flat spatula to flip the salmon over when it's 60% cooked. A 1" thick piece will cook in 6-10 minutes.
- When done, remove from the grill and let rest
- Toss the zucchini “noodles” with 3/4 cup of the pesto until evenly coated; season with a bit more sea salt, to taste
- For serving, arrange the salmon on top of the zucchini pesto noodles .. and drizzle a little more pesto on the salmon (reserving any that remains for another use)