Recipes

 Salmon- It's a Super Food

 Possibly the most super of them all!

Serves: 4

Cook Time: 10-15 minutes

Ingredients

4		5-ounce salmon fillets, about 1 1/2 inches thick
2	T	Dijon mustard
2	T	fresh lemon juice
1	T	minced fresh thyme (or 1 teaspoon dried)
1	T	minced fresh rosemary (or 1 teaspoon dried)
1	t	dried oregano
1⁄2	t	salt
1⁄2	t	ground black pepper
		Cooking spray
1		small yellow onion, thinly-sliced
2		tomatoes, thinly-sliced

Instructions

Make three to four 2-inch-long, 1/4-inch-deep, evenly-spaced slits along the top of each salmon fillet.
In a shallow dish, whisk together mustard, lemon juice, thyme, rosemary, oregano, salt and pepper. Add salmon and turn to coat both sides. Cover with plastic wrap and refrigerate 15 minutes. (If you are using a whole fish, do the same. The marinade will seep into the slits.) Reserve marinade.
Preheat oven to 450° F. Coat a shallow baking pan with cooking spray. Arrange onion and tomato slices in the bottom of the prepared pan. Place salmon on top of onion and tomato. Pour remaining marinade over salmon. Roast 10-15 minutes, until fish is fork-tender.
Note: You may substitute thick fillets of cod or flounder, or whole snapper or trout for the salmon if desired. Round out the meal with steamed spinach and cooked quinoa.

Nutrition Score per serving

196 calories

.75 g calcium

8.5 g carbs (17%)

8 g fat (32%)

2 g fiber

25 g protein (51%)

385 mg sodium




Tastiest BLT+A Ever!
 Swapping out lettuce for crunchy sprouts and adding a layer of creamy avocado turns this lunch classic into a more substantial meal. Recipe origin here.
  Yield Makes 4

Ingredients

• 12 or 16 slices pepper-crusted bacon (about 8 ounces)
• 8 slices rustic bread
• 2 tablespoons plus 2 teaspoons mayonnaise
• 1 1/3 cups radish sprouts
• 1 Hass avocado, sliced
• 1 large tomato, sliced
• Coarse salt

Directions

1. Cook half the bacon in a large skillet over medium heat, turning occasionally, until crisp, 7 to 9 minutes. Transfer to a paper-towel-lined tray to drain. Repeat with remaining bacon.
2. Lightly toast bread, and spread 1 teaspoon mayonnaise onto 1 side of each slice. Pile on sprouts, avocado, bacon, and tomato. Season with salt, and top with remaining bread.
3. Enjoy!

Tomato and Avocado Salad

This easy salad, featuring a colorful array of summer tomatoes and creamy avocado, makes a good side dish with grilled steak or chicken, or fried catfish. Recipe origin here.

Yield Serves 4

Ingredients

• 2 pounds assorted tomatoes (any color), sliced or halved if small
• 1 avocado, halved, pitted, peeled, and sliced
• Extra-virgin olive oil
• Coarse salt and ground pepper

 

Directions

1. On a large plate or platter, arrange tomatoes and avocado. Drizzle with olive oil and season with salt and pepper.

Watermelon and Raspberry Salad
 

Easy to prepare, this vibrant pink fruit salad can be served on its own or spooned over a scoop of vanilla ice cream or your favorite sorbet.

Martha Stewart Living, September 2002 original post here.

Yield Serves 4

Ingredients

• One 4 1/2-pound piece watermelon, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
• 1 pint fresh raspberries
• Juice of 1 lemon
• 1/4 cup sugar
• Vanilla ice cream, for serving (optional)

Directions

1. Place watermelon in a large bowl, and add raspberries, lemon juice, and sugar; toss to combine. Let stand at least 30 minutes, tossing occasionally, until all sugar is dissolved. Serve chilled or at room temperature with vanilla ice cream, if desired.

Cucumber, Red Onion, and Dill Salad

While English cucumbers are generally seedless, if any seeds remain, simply scoop them out by dragging a spoon down the length of the cucumber.

Mad Hungry, March 2011original post here.

Ingredients

• 1/4 cup white-wine vinegar
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 2 English cucumbers, peeled and cut in half lengthwise, sliced into half moons
• 1/2 red onion, thinly sliced
• 2 tablespoons chopped fresh dill

Directions

1. In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.

 Baked Butternut Squash Fries
Ingredients

-one 2lb butternut squash
-2 tablespoons canola oil
-some salt
Directions:
Preheat the oven to 400 degrees F. Peel and cut the squash into long, thin french fry shapes (roughly 1/3″ thick). In a large bowl, toss the squash with oil, using your hands to evenly coat each one. Lay them on a wire rack set on top of a baking sheet and salt them. Bake for about 40 minutes, flipping halfway for even crispness. Serve immediately!

Stuffed Bell Peppers
Ingredients

• 6 large red peppers
• 4 sausages (chicken, pork, turkey...)
• 1 large onion
• 1 cup of halved cherry tomatoes
• 1 cup of brown rice
• 2 tablespoons of butter (or olive oil)
• salt and pepper

1. Heat oven to 350-degrees.
2. Set one cup of brown rice to cook on the stove.
3. Chop up the onion and put it into a pan along with olive oil and cook on medium high heat until the onion begins to brown (around 5 minutes). 
4. While the onions are cooking cut a cup of cherry tomatoes into halves.
5. Once onions are starting to brown stir in tomatoes and cook for 2 minutes. Stir constantly. Remove from heat and set aside.
6. Now remove the sausage meat from the casing and break into small pieces. Cook meat for several minutes (until brown). Meat should be almost completely cooked though.
7. Combine rice, onion, tomato and sausage pieces in a large bowl and mix together. Add salt and pepper to taste.
8. Cut peppers in half and remove seeds.
9. Fill peppers with mixture and set into a glass casserole dish.
10. Bake for 30 minutes and enjoy!

What’s your favorite fall recipe?