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Spinach Salmon Rice Bowl
Spinach Salmon Rice Bowl
INGREDIENTS
DIRECTIONS
Preheat oven to 400°. Cook rice as directed. I cook mine in a rice cooker, and it takes about 30 minutes. Sauté the garlic and pepper flakes with olive oil until garlic is lightly golden and fragrant, about 1 minute. Add pure maple syrup, soy sauce, and lime juice and cook until it starts to bubble. Whisk cornstarch into 1.5 teaspoons water until mixed thoroughly; stir into the sauce. Cook until it is thick; about 2-3 minutes. Place salmon fillets on foil lined baking pan. Top each fillet with 1 teaspoon of sauce. Bake 12 minutes or until cooked thoroughly. Sauté spinach with a little olive oil in non-stick pan over medium heat. Divide rice equally among 4 bowls; top each bowl with spinach, salmon fillets with the skin removed. Top each bowl with remaining sauce and sprinkle with black sesame seeds.
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Corn and Potato Chowder
Corn and Potato Chowder
INGREDIENTS
DIRECTIONS
Melt the butter into a soup kettle over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later.
Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Add in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you’ve been saving. Give it one last stir, and serve piping hot.
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Pear Roquefort Salad
Pear Roquefort Salad
INGREDIENTS
DIRECTIONS
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
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