Category Archives: Main Dish

June 5, 2012 · 3:20 pm

Maui Cashew-Pesto Kale

Sometimes inspiration for healthy dishes happen to me when I least expect it.

Like in the middle of vacation. In Maui.

In the middle of cocktails, in the middle of laying on the beach, in the middle of a great book.

You never know.

We had stopped at this roadside juice bar for a bite to eat to take to the beach. A raw, vegan, laid back kind of place that only my family thinks is a normal stop in the day. None of us are raw, vegan or even vegetarian eaters, but these types of places never disappoint {whether its for the people watching or the food, in my opinion}.

And so, there we were. Among the dreadlocks and natural fiber clothing, in our swim suits and sunglasses.

And, there it was.

A little pesto–macadamia nut kale salad that caught my eye. Raw. Vegan. Intense, as salads go. And yet, pretty damn refreshing looking after a morning of hiking in the warm weather. Yet light enough to lay in a bikini for the rest of the afternoon, if you know what I mean.

Let’s just say that I ate it–quickly and with no complaints. And then, just because I wanted to make sure; I went back and bought another one. And I ate that one too.

All in the name of research, of course. For you all.

So immediately, when I got home, you better believe that I tried to re-create that little plate of goodness. And then you also better believe that it’s what I’ve been eating for lunch almost everyday since.

Yes, it’s been almost 3 weeks. But who’s counting?

Without the cheese, this pesto is a little bit lighter and cleaner for a lunch bite that tastes way more indulgent than it really is.

Plus kale automatically makes you feel good about yourself when you put it in your shopping cart.  And, once it’s made, it keeps in the fridge for a 3-5 days, making it perfect for big batch making and lunches on the go.

You really can’t go wrong here, is what I’m trying to say.

Cashew-Pesto Kale:

Ingredients:

2 bunches green kale, washed, de-stemmed and torn into pieces

Cashew-Pesto:

3/4 cup raw cashews

4 oz fresh basil (the large container)

3 TB nutritional yeast (look in the bulk section @ the store. lots of b vitamins here)

Juice of 1 ripe lemon

1 clove garlic

sea salt + pepper

baby tomatoes or sweet onions (optional for color & flavor)

Directions:

1. In a blender, add basil leaves, nutritional yeast, lemon juice, cashews, garlic and spices. Blend with a small bit of water if you need it.

2. Add kale pieces to a large bowl and dry thoroughly with a paper towel. Drizzle a tiny amount of olive oil over the leaves, then add as much pesto as you’d like. Rub with your fingers so each piece is coated well.

Keeps well in the fridge for 3-4 days, and tastes best after marinating for a day to soften the leaves.

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May 14, 2012 · 4:10 pm

Summer Garbanzo Bean Salad

Summer is officially here in Seattle.

Well, for the week at least.

Let us pretend.

The season for boating, picnicing, fresh cocktails, and less time in the kitchen in general. In my kitchen, anyways. I, like many Seattlites, have the intense tendency to want to be outside at every possible moment when the weather is nice. So much so that I get anxious when I’m inside, even to make something for dinner.

I call it my accidental cooking season. Things that just get thrown together because I bought way too many vegetables at the farmers market or store, or there’s a last min dinner somewhere and I need to make something quick.

Now, I know me using the phrase “I just threw it together” will undoubtedly annoy some of you. But you are one of those people, you probably need to try it more often. Let loose and get crazy.

It’s true. Not everything is going to turn out great. But that doesn’t mean it will turn out bad.

Especially if you are using good, fresh food. And summertime is full of fresh food, if you let it be. If you’d like a Sarah tip for the season, it would be to get out of your grocery store rut and stop by a produce stand or farmer’s market at least a few times this summer. Forgo the daily banana habit and embrace some berries or plums instead. And don’t buy boxed or bagged lettuce every week. You haven’t known lettuce until you try a fresh summer grown one. There’s a huge difference in taste, an even bigger difference in price, and much more nutrient and antoixidant value. A easy win-win. The hard part is doing something different than your normal routine.

Most of the time, accidental cooking will give you some  good combinations that you can tweak for the next time, until its something you love. But you have to take the risk in the first place. I promise you, it’s worth it, but you just have to trust yourself a little bit more in the kitchen. That’s where the great things happen.

In true perfect timing, the first accident of the season happened a few weeks ago for me. And its a good one, for wherever your summer adventures take you- the summer garbanzo bean salad. Garbanzo beans, cucumbers, tomatoes, basil & avocado with lemon and olive oil drizzled on top. Perfection.

Summer Garbanzo Bean Salad:

Ingredients:

2 cans garbanzo beans, rinsed and drained (or homemade)

1 English cucumber, thinly sliced and cut into quarters

1 pint baby tomatoes, cut in half

10-15 leaves fresh basil, chopped

1 avocado, cubed

Raw parmesean (optional but amazing), grated over the top.

Combine all ingredients in a large bowl or tupperware. Squeeze the juice of 1 lemon, a drizzle of olive oil and sea salt and pepper. Toss to combine and serve on it’s own (delicious), over a green salad, or in endive leaves as a easy party appetizer (both pictured below).

The best part? Aside from tasting great, it keeps well in the fridge for a few days, making it perfect for a grab and go lunch option, summer picnics or an easy dinner on a warm night.

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April 29, 2012 · 4:54 pm

Organic Turkey & Bell Pepper Fajitas

Does that look strangely like a taco salad to you?

Well, you’re right.

Upgraded, of course.

It’s nothing radically creative, I know.

All those juices are flowing full force into the rest of my life. And yes, I promise I’ll stop being so mysterious in the coming weeks. You guys will be PUMPED, so just hang tight.

In the meantime, let’s appreciate this amazing fact. I have been eating this, literally, for 2 weeks straight. And I still love it. That’s how I know it’s a good thing. And that’s coming from a girl that doesn’t really like leftovers.

Let’s count the reasons.

It’s fast {10 minutes}, filling {so much clean and real protein here}, healthy {my version} and there’s only one pan to clean. What more do you need?

Well, there’s one more, big thing.

Infinite meal variations from one dish.

Yeah, baby.

Let’s see. Add a can of black beans, salsa and chopped romaine and you’ve got a fajita salad {my favorite}. Add some iceburg lettuce and you’ve got some nice looking lettuce wraps. 100% organic corn tortillas can make a healthy taco bar, or adding some brown rice or qunioa makes for a great little fajita bowl. And, if you want to get fancy, add some avocado, lime juice or cilantro. Or you can add it in to a veggie stir fry or homemade tomato sauce to serve over your spaghetti squash. Or in your scrambled eggs.

Now we’re talking.

Goodbye MSG laced taco seasoning packets and mystery taco meat. Hello, 100% frozen organic ground turkey breast and a blend of simple spices that you can feel good about.

Organic Turkey & Bell Pepper Fajitas:

Ingredients:

1 lb organic ground turkey {So important to do organic meat. Worth the extra price, trust me}

1 red bell pepper

1 green or yellow bell pepper

1 onion, sliced {optional. I didn’t use in mine}

Sarah’s Clean Taco Seasoning:
1 TB garam masala
1 TB cumin
2 tsp oregano
1/2 tsp cayenne pepper
sea salt
pepper

Directions:

1. In a wide skillet, heat a bit of olive oil on med-high heat. Add ground turkey and move around so every part makes contact with the pan (4 min or so).

2. Add chopped pepper and onions. Stir around until peppers and onions are cooked and the turkey is browned. Add your seasoning and taste. Alter the seasonings to your liking and spice level.

3. For my fajita salad, add over chopped romaine with black beans, salsa, avocado and lime juice.

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April 19, 2012 · 6:10 pm

Salad Making 101 & The Wedgie You Do Want

You little Salad-Lover.

Is that a compliment or an insult? Hmm.

Either way, being a salad-lover is often what people associate most with a “healthy” eater. Am I right?

I am one, and I have no shame.

Shocking, I know.

I could probably could eat one everyday without getting sick of it.

Notice I said eat one, not eat the same one everyday.

Is this you?

If so, welcome to Salad Making 101.

We’ll start with Rule #1. And that says a lot, coming from a little lady who hates rules while cooking. But it’s because there really is only one rule.

#1.  You’ve got it mix it up. Otherwise you’ll get Salad Burnout {the very serious aversion to making your own salads, in particular. This may or may not include ordering salads at restaurants}.

Those of you who think you don’t like salad, probably have a bad case of Salad Burnout. Or, your concept of salad is wilted old lettuce and some sad carrot shreds, which {quick news flash}, no one likes. You probably learned one or two basic salad recipes and made them all the time on your last “eat healthy/lose a few lbs/this is what healthy people do” sort of kick.

And then, that ended. Because no one can eat the same thing or close to it everyday and be a happy person. And that’s actually a good thing. You need variety in your food, to get access to all the different vitamins, minerals and nutrients.

So. Everyone. It’s time to mix it up. Salads can be great MEALS if you give them a little attention, especially as we head into summer, when everyone craves lighter, refreshing meals that don’t weigh them down. In fact, they can be one of the healthiest meals around, if you let them be.

And no, I’m not talking about the ones loaded with processed croutons and bottled dressing all over it. Yeah. Right. Sorry to burst your bubble if you were happily telling yourself that.

So, how can you change it up?

1. Change Up Your Lettuce:

  • Try butter lettuces, green and red romaine, baby or full size spinach, arugula, iceburg, kale, or farmers market varieties. All have very different textures and tastes, and they completely change the salad as a whole.
  • Forgo the lettuce completely: some of my favorite salads have happened when I take out the lettuce. This creates more of a deli salad style, like my Chopped Greek Salad. A pro: you can dress the salad and it keeps in the fridge for a few days, making it perfect to bring for lunches or have around as an immediate topping dumped over lettuce for a quick dinner.

2. Add Some Crunch:

  • Slivered almonds or other nuts, sunflower seeds, toasted pumpkin seeds, chopped celery, jicama or carrots give a nice satisfying crunch.

3. Vary Your Dressing:

  • The easiest way? Switch out your vinegars in your homemade dressing. {You all are making your own right? Bottle dressings = poison. It only takes 30 seconds, I promise and you can make a bigger batch for the week if you want}. Try white wine vinegar, apple cider vinegar {great for digestion}, champagne vinegar, red wine vinegar, fig balsamic, etc. to get a different taste.
  • Sarah’s Everything Dressing/Marinade Recipe: 2 TB olive oil + 1 TB balsamic vinegar + 2 tsp dijon mustard + sea salt & pepper.
  • Try tomato paste, clean BBQ sauce {read your ingredients} or pureed avocado, instead of the dijon mustard in your dressings to thicken the consistency.
  • Add some dried herbs or chopped garlic: Dried herbs or chopped garlic in the dressing can punch up the flavor quite nicely.
  • Try lemon, grapefruit, orange or lime juice instead of vinegar for a nice light taste.
  • Forgo the dressing completely and use salsa, hummus or white bean dip instead.

4. Add Fresh Herbs:

  • There is nothing better than chopped basil on any salad, or fresh mint on a greek or fruit salad. Just try it. It really adds a lot.
  • Instead of buying the expensive and small packages of basil at the store, buy a potted basil plant at Trader Joes or any home & garden store. About the same price as the package, and it keeps on giving.

5. Beans, and more Beans:

  • So many varieties are great for adding more substance in your salad:
  • Try garbanzo beans, white beans, black beans, pinto beans, kidney beans, lentils or black eyed peas. Get crazy.

6. Add Clean Meat or Fish:

  • For a heartier meal, add some natural chicken, beef, turkey or lamb (grilled, shredded or ground), or wild fish (grilled or smoked like salmon).
  • Your seasonings for your meat or fish can become the center theme for your salad meal. For example, some cumin + garam masala + cayenne pepper transforms ground turkey or beef into a great mexican dish, while grilled steak marinated in unrefined sesame oil and scallions brings a asian-inspired theme to your dish.

7. Avocado It Up:

  • It needed it’s own section, for a good reason. Just do it and don’t ask questions. Healthy, satisfying good fat content and the perfect creaminess without any cream.

8. Turn Up the Heat:

  • It may sound strange, but adding hot dishes to lettuces like spinach or kale can give you a creamier texture:

9. Get Cheesy:

  • The best way to utilize cheese, in my opinion. This creates creamy little decadent bites throughout your meal. So many varieties to play with as well:
  • Goat, feta or blue cheese crumbles and small mozzarella balls work great; or parmesean, pecorino-romano and cheddar varieties are perfect grated over the top. {side note: real cheese is not orange in color. Is milk orange? You do the math.}
  • If you can, get some raw milk cheeses. They taste better and digest much better for most people, even those with lactose problems. It’s not a weird or scary thing, all cheeses in Europe are made this way. And they know their cheeses.

10. Keep it Simple:

  • All restaurants offer it on their menu, but a simple mixed green salad with fresh lettuce and a clean dressing can be a nice change once in a while. I love butter lettuce or mixed greens with my Everything Dressing, subbing out balsamic vinegar for apple cider vinegar. I could eat bowls of this. {Meaning that I do}.

Need another salad idea?

11. Try twists on old classics, like this week’s Wedge Salad, otherwise know {in my head} as the Wedgie. The Cool Wedgie.

Sorry, I can’t help it.

  • Instead of a heavy creamy dressing {which there is nothing wrong with if it’s homemade. I just don’t prefer it personally}; I used my Everything Dressing, and added crumbled gorgonzola on top. With cheese that has such a strong taste, you only need a small amount to get lots of flavor.

The Cool Wedgie {a re-make}:

{Serves 4)

Ingredients:

1 Head iceberg lettuce
1 Carton baby tomatoes, sliced
1 Cucumber, seeds scooped out and sliced
Gorganzola or blue cheese crumbles (or goat/feta if you don’t like blue varieties)
 

Everything Dressing (see recipe above)

Directions:

1. Cut iceberg lettuce in half from the stem. Cut away stem. Rinse both halves well, keeping them intact. Place face down on the cutting board and slice into equal sized wedges.

2. Arrange wedges on the plates, stacking a few pieces per plate. Sprinkle with tomatoes, cucumbers and cheese and drizzle with dressing. Sunflower seeds can be a great addition as well.

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March 21, 2012 · 6:20 pm

Falafel Salad with Cucumber-Dill Dressing

Maybe it’s the Mediterranean streak in my blood, but I am quite certain that I could eat a Greek salad every night of the week and be a very happy girl.

Or, any Greek food for that matter.

(Which is what I’ve been doing lately, if you really want to know).

And then, one day, that wasn’t enough.

Not quantity, necessarily.

But more of my favorite Greek dishes in one place, without all the fillers and stuff I don’t care about. Pita bread and garlic breath hummus, that’s you.

So there you have it. A twist on the old classics: greek salad, falafel and tzatziki, all in one glorious place.  And you don’t even have to be a high maintenance restaurant orderer- it’s easy to do at home, fresh, healthy, and creates the perfect leftovers for lunch. As if you need any other reason than the fact that it tastes amazing.

Falafel Patties

Ingredients:

1 can garbanzo beans

2 small zucchinis, shredded

3 tablespoons fresh parsley

1 tablespoon lemon juice

2 teaspoons cumin

2 cloves garlic

2 teaspoons sesame seeds or tahini (optional)

sea salt + pepper

Other great ingredients to add: shredded carrots, onion or more spices (garam masala, thyme or curry powder).

Directions:

1. Preheat oven to 385. Add all ingredients to a blender or food processor with a bit of water if needed and blend together.

2. Scoop the falafel batter with a 1 TB measuring spoon, and space evenly on a lightly oiled or sprayed baking sheet. You can also fry them on the stove top if you like a bit more crisp:

3. Bake for 15-20 min, then flip and cook another 10-15 min until they brown evenly.

Cucumber-Dill Yogurt Dressing:

Ingredients:

1 cup organic whole milk greek yogurt

1 cucumber, seeds scooped out and sliced thinly

1 tablespoons dried dill

1 tablespoon chopped fresh mint

1 teaspoon lemon juice

1 clove garlic, chopped

sea salt + pepper

Directions: Combine all ingredients in a bowl and stir together. Great as a dressing or side dish.

Chop romaine lettuce and add baby tomatoes or chopped bell peppers. Add the falafel patties and top with the cucumber-dill dressing:

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February 16, 2012 · 7:35 pm

Turkey Burgers on Portabello Mushroom Buns

Oh my.

A little on the adverturous side for you classic burger + bun people, but there is nothing not to love about this upgraded combo, using portabello mushrooms instead of bread for the burger buns.

Don’t get me wrong, great bread & buns {insert dirty joke here} can be a good thing from time to time, although to be honest,  I don’t eat it personally very much these days. As a staple, finding a better substitute is a great way to go, especially if you want to feel better after you eat it (the perk of all cleaner, healthier food). This style of burger eating may bring it back to the healthy weekday meal it can be- with a few Sarah tweaks, of course.

So, what are the keys to a “healthy” burger? First, make sure your meat is organic or at least natural. I can’t stress how important this is with all meat and dairy products. You pay a little bit more for what you are not getting, to say the least. Instead of bread crumbs to bind the burgers together, organic goat cheese does the job with a bit more moisture and flavor. The tomato sauce and basil gives a extra little punch. And then, there’s the mushrooms. Even for the non-mushroom fans out there, portabello’s are worth a try. Their flavor is much more mild than white or crimini mushrooms. Or, you can stick with some good bun options and still have a great meal (works well for families).

A perfect meal, in other words, no matter your preference.

Ingredients

Recipe adapted from a Multiply Delicious original:

Portabello Mushrooms (8 for 4 full burgers or 8 open faced burgers)

Sarah’s turkey burgers:

1 lb organic ground turkey

1 16 oz can tomato sauce

2 oz organic goat cheese (or 2 eggs if you are dairy free)

fresh basil- I used about 3-4 TB, chopped

sea salt & pepper

Directions:

1. Wash and de-stem the mushrooms. Wipe clean with a  paper towel, rub with olive oil and bake at 375 until done (30 mins). In the meantime, combine the turkey, tomato sauce, basil, goat cheese, sea salt & pepper in a large mixing bowl. Wash hands thouroughly then mix together well with your hands.

2. Spread foil on a few baking sheets. Form into burgers- a few larger ones, or multiple small ones (my fav). Place on the baking sheets and bake at 375 until cooked through (25 min approx).

If you go the mini burger route, you can also use regular sized white or cremini mushrooms to make perfect appetizer size bites with toothpicks through the middle.

Serve with sliced avocado and my roasted red pepper harissa & homemade sweet potato or regular fries.

Throw a basic green salad in there and you’ve got yourself a nice looking {and tasting} dinner!

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November 8, 2011 · 12:05 am

Coconut-Almond Crusted Chicken {or fish or shrimp}

Let’s play a game.

I’ll say a word and you say the first thing that comes to mind.

I’ll go first.

Chicken.

……………………Boring.

Oh, sorry. [so rude of me]. It just popped out.

I would even dare to say it’s in my Top 5 Most Boring Foods, a close tie with steamed veggies. And we all know how I feel about those. [A helpful hint: roast them. You may actually like vegetables if you do so].

So, there it is. I have little patience for boring, bland food. Especially if it takes more time than my usual 10 minute rule. Therefore, as you can imagine, I don’t eat a lot of chicken. The recipes that make it seem to taste good are pretty time and ingredient intensive. Who has time for that on a normal weeknight?

Not I, my friends.

I would guess not you either, if you are reading this blog in the first place.

But we know that chicken is a real food, a whole food and can be a healthy food as long as the chicken was healthy, which is more rare than you might think. [It's helpful hint day, apparently. Hint #2: always buy your meat and dairy products organic. You pay more for what you don't ingest than what you do. This is even more important than organic fruits and veggies if you have to choose].

Back to the chicken. If it’s from a clean source, it can be a nice heavier food, which makes it great this time of year as we crave more substance to our dinners.

The only thing standing in our way is making it taste great in a short amount of time.

Hello, Coconut-Almond Crusted Chicken. You are just perfect for the occasion. Don’t like chicken? It tastes great with fish too. And sweet potatoes, carrots, and parsnips too for that matter.

Unsweetened coconut flakes + almond meal makes a perfect outer crust with great flavor- no flour, no cheese, no egg is necessary, although you can easily add any of those in if you choose. Crushed pistachios or hazelnuts would be a great addition for some more crunch, or you can go the minimalist route as I did and still have a great, easy and clean weeknight dinner.

And if looks and presentation count in your book, this is a perfect one to keep around:

Coconut Almond Crusted Chicken

Coconut-Almond Crusted Chicken

Ingredients:

4 organic, thin cut chicken breasts

1/2 cup unsweetened coconut flakes

1/2 cup almond meal or almond flour

organic, extra virgin coconut oil

sea salt, pepper, paprika and lemon zest (opt)

Directions:

1. In a bowl, mix together the coconut, almond meal and spices. Stir until equally combined:

2. Cover a small plate with the coconut-almond mixture. Rinse and gently pat dry your chicken breasts, leaving a little moisture. Bread the chicken on both sides with the coconut-almond mix:

3. Place the chicken breasts on a baking sheet as you go. This is just a resting place until you cook them stovetop:

4. Melt 1 TB of coconut oil in a pan over medium heat. Flip the chicken halfway through, as each side browns and enjoy with some of your favorite veggies and potatoes for a perfect meal:

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August 23, 2011 · 6:13 pm

Simply Perfect Pesto

perfect pesto ingredients- simple as they come

Some people might like to drown in a vat of cake batter or cookie dough.

When it comes down to it, I think I’d like to drown in a vat of pesto.
I told this to my friend Lauren last year. She agreed with me. Then she started talking about the ice cube method. I do that, right?

Hmm. No. What is that?

Well, it turns out, it’s the best idea ever. It enables fresh pesto eating all year long- for so much less money and so much more flavor and healthfulness than store bought brands. In other words, something I can get behind.

I’ve been waiting a year for basil season to come around again, and now that it’s here, it’s time my friends. I am a huge fan of this ice cube thing.

Of course, I will share it with all of you.

But first, the ingredients. So simple and unassuming. My own version is below, but you can add anything you’d like- garlic and pine nuts for a more traditional twist, cilantro for more of a kick, or using papaya or mango juice instead of cheese if you are dairy free. See my earlier recipe here.

Ingredients:
2 large bunches of basil (farmer’s markets have great deals. Mine were $2.50 each!)
2 lemons
1.5 cups raw walnuts (almonds, cashews or pine nuts also work)
$7 worth of raw parmesean
good quality extra virgin, organic olive oil
 

Directions: Throw all ingredients in a blender- you might need to do a few split batches depending on the size of your blender. Add enough olive oil and some water so the blender can run, but not too much so it gets liquidy. Add a generous amount of sea salt and pepper to taste.

And now, for the ice cube method-

Buy yourself a few silicone ice cube trays. Silicone is much more flexible than traditional ice cube trays, so it’s easier to use for sauces like this. I opted for the small cube version like below. Fill with pesto, cover with plastic wrap and freeze overnight:

Once the trays freeze, pop out each pesto cube and into a plastic bag for storage in your freezer. When you’re ready for a pesto punch, pop a cube or two in the pan or oven while you cook your chicken, fish, potatoes, veggies or old world grains in the coming months.

There is nothing this doesn’t taste good on, and with perfectly proportioned sizes, you don’t have to defrost the whole batch. Perfection.

Who else has great tips like this to share?

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July 29, 2011 · 8:19 pm

Pesto Chicken & Summer Veggies

Pesto Chicken & Summer Veggies

Ah. Summer meals. You can’t argue the fact that food just tastes better this time of year. With so many great fresh foods in season now, putting meals together should be easy-breezy. No need for takeout, or lots of ingredients when everything is at it’s perfect ripeness. And who wants to spend time slaving over dinner when you could be at the beach or out on the back deck enjoying a cocktail or lawn game instead?

I’m a big fan of shortcuts and being efficient in the kitchen, never more so than this time of year. The other night I didn’t even bother to cook my green beans before tossing them with some olive oil, sea salt and pepper- and then the next night  I did the same with corn on the cob. They are so naturally sweet right now, you really don’t need to, promise.  So when making some pesto chicken for dinner this week, I threw my veggies in there as well- shortcut. Love that. No need for a side dish or making a salad.  6 minutes of assembly time then coming back to a full pan of goodness when the timer beeps is my kind of summer dish, especially if you are blessed with some leftovers in the fridge. So enjoy that extra time you saved. You are welcome.

Ingredients:

  • 1 6oz jar of clean pesto- all ingredients you can recognize, or make your own or use my cheeseless pesto version if you avoiding dairy.
  • 6 thin-cut organic, pastured chicken breasts
  • Green beans, asparagus & summer baby tomatoes (or whatever veggies you like)
  • Organic mozzarella cheese (I used raw cheddar in my version, but mozzarella would melt much better here.)

Directions:

1. Preheat oven to 375. Wash and trim asparagus and green beans. Cut tomatoes in half and set aside:

Summer Veggies- Green Beans, Asparagus & Tomatoes

2. In a baking dish, spread a bit of pesto to cover the bottom of the dish. Rinse chicken and arrange closely in the pan. Cover with more pesto:

Pesto Chicken

3. Layer the asparagus and green beans lengthwise across the chicken. Add the tomatoes on the sides. Drizzle whatever leftover pesto you have across the top:

Layer the veggies over the chicken

4. Sprinkle cheese over the top- as much or as little as you’d like:

Some cheese please..

5. Cover with foil and bake for 30-35 min. Check to make sure the chicken is done before you remove the foil and broil on high for 6 minutes or so, or until the cheese browns and bubbles on top:

A summer beauty

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July 11, 2011 · 12:08 am

Ginger-Molasses Wild Salmon

Ginger-Molasses Wild Salmon:

It’s Seattle. It’s Summer. For those 2 factors alone, you can assume there is a lot of salmon    eating going on in these parts of town. It’s hard not to, with how spoiled we are. Simple preparations such as butter, garlic and dill or herbs with olive oil are great, but with how much we are (meaning I am) all eating this season, you might want little more spunk and flavor for your dinner. If you’re feeling crazy, give this little creation a try:  the slightly spicy, slightly sweet, with a little kick, Ginger-Molasses Salmon.

Ingredients:

1 wild salmon filet

3 tb fresh grated or chopped ginger

2 cloves chopped garlic

2 tsp chili powder

2 tb unrefined sesame oil + olive oil if you’d like

2 tb unrefined, blackstrap molasses (has lots of trace minerals and nutrients compared to other types of molasses)

2 tsp each of sea salt & pepper

Instructions:

In a bowl, mix together sesame oil, chili powder, sea salt, pepper and garlic. Add molasses- slowly of course- and the chopped ginger. Rinse the salmon and place on a sheet of foil (for the grill) or on foil on a baking sheet (for the oven). Pour the molasses-ginger marinade over the fish. If you have time, let marinate for an hour at least. Cook on the grill at medium temp until opaque or at 375 in the oven for 15 min or so. Broil for 1-2 min at the end in the oven to caramelize the natural sugars.

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