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HERB ROASTED SALMON + kale & chard caesar salad

August 16, 2019

HERB ROASTED SALMON + kale & chard caesar salad

Ingredients

Salmon Ingredients:
2 salmon filets
3 tbsp fresh herbs: basil, chives, dill, paresly, cilantro, etc…
2 tbsp unsalted butter
Caesar Salad Ingredients:
½ cup Greek yogurt, plain
2 tbsp fresh lemon juice
1 tbsp worcestershire sauce
2 cloves garlic, minced
1 ½ tsp sherry vinegar
1 tsp dijon mustard
1 tsp black pepper
¼ cup extra virgin olive oil

Directions

Salmon

Preheat oven to 425 degrees Fahrenheit

In a stainless steel sautee pan add butter and herbs. Place in oven for 5 minutes until butter is melted and herbs sizzling but not burnt.

While butter melts, season thawed salmon with salt and pepper or What’s Gaby Cooking All Things Seafood seasoning blend

Carefully remove hot pan from oven. Add salmon filets skin side up and return pan back into oven for 4 minutes.

Once again, remove pan from oven. Gently pull back salmon’s skin. It should remove fairly easy but if difficult return to oven for another minute or two.

With skin removed. Season salmon with salt and pepper. Flip salmon over and return to oven for another 3 minutes or longer if you have a thick filet.

Carefully remove hot pan with salmon from oven, spoon any extra herby-butter sauce over salmon and finish with extra fresh herbs.

Kale & Chard Caesar Salad

Wash, dry and chop kale and chard, place in large bowl, set aside

In a small bowl whisk yogurt, lemon juice, Worcestershire sauce, garlic, sherry, dijon, pepper and olive oil until combined, set aside.

Finely grate 1/4 cup or so fresh Pecorino cheese (parmesan is okay too)

To the mix of kale and chard, pour about 1/2 dressing and toss, continue to add more dressing as needed. Add cheese and toss.

STORAGE:

Store extra salad in sealed container in fridge, best to eat next day.

If you plan to eat salad 2-3 days later, store undressed lettuce and dressing separately in sealed containers in fridge.

LOADED LENTIL KALE SOUP

February 4, 2019

LOADED LENTIL KALE SOUP

Ingredients

1 tbsp extra-virgin olive oil
½ white onion, finely chopped
3 carrots, finely chopped
3 ribs celery, finely chopped
3 cloves garlic, minced
6 sprigs fresh thyme
1 cup French green lentils, rinsed
cup flat leaf parsley, finely chopped
½ tsp salt, plus more as needed
½ tsp ground black pepper, plus more as needed
3 cups vegetable broth
1 (15-ounce) can cannellini beans, rinsed and drained
1 bunch of curly kale, washed, tough stems removed and leaves shredded
Splash of balsamic vinegar, plus more as needed
Optional: grated Parmesan and freshly cracked pepper

Directions

Preparation

1. In a large pot over medium heat, heat the oil. Add onion, carrots, celery and garlic and cook, stirring occasionally until the vegetables are soft, about 10 minutes

2. Stir in thyme, parsley, salt and pepper. Then add the lentils and vegetable broth; bring to a boil. Stirring several times

3. Once boiled, reduce heat to low and cover pot and simmer until lentils are cooked, 25-30 minutes

4. Add the beans, kale and vinegar. Simmer until the kale is tender, about 8 minutes

5. Remove the thyme and season with salt, pepper and vinegar to taste

OPTIONAL: add grated Parmesan cheese, few twists of freshly cracked pepper and toasted crusty bread on the side to dunk into soup

NOTES

Refrigerate in airtight container for 3 days or freeze for up to 2 months