Maple Garlic Salmon
- At May 18, 2009
- By megan
- In Maple, Salmon
0
This wild salmon weighs just under 1.5 pounds. Rinse the fish in cold water, pat dry, and place on a baking sheet that has been brushed with olive oil. I made slices (not all the way through) every inch or so along the fish so I could stuff chopped garlic in the salmon.
After stuffing the slices with garlic, I drizzled olive oil and maple syrup, then salt and pepper. I added some sliced onions on the tray, poured a little veggie broth onto the pan for extra moisture, and baked at 400 degrees for 10-15 minutes or so, just until it was done on the outside and slightly darker inside. Drizzle with lemon after taking the salmon out of the oven.
Asparagus- Fresh from the Farm
- At May 18, 2009
- By megan
- In Asparagus, side dish
- 0
Asparagus is one of the first crops you can buy from the Boulder farmer’s market in the spring. Once you taste fresh asparagus, you will never settle for the standard store-bought, imported year-round stalks again.
I grilled mine for 3-4 minutes with just a little olive oil. Salt and pepper to taste, and add some freshly grated parmesan cheese if you have it in the kitchen.
Chunky Corn Cakes
These corn cakes go well with BBQ tempeh and veggies.
Ingredients:
- 1/4 Red Onion, chopped
- 1/3 cup corn kernels (frozen or fresh)
- 1/3 cup Whole Wheat Flour
- 1/3 cup Yellow Corn Meal
- 1 tsp Sea Salt
- 1 tsp ground Black Pepper
- 1 tsp Red Pepper Flakes
- 2 tsp evaporated Cane Juice
- 2 eggs
- 3 TB Walnut Oil
Chop the onion and put in a mixing bowl. You can add the corn kernels whole, but I chopped them for a few seconds in a food processor. Add the corn to the onions.
Beat the eggs with the walnut oil and add to the corn and onion mixture.
In a separate bowl, combine the dry ingredients. Add to the wet ingredients and stir until it is thoroughly combined. Cook like pancakes in a hot fry pan.
I served these with grilled carrots, yellow pepper, and red onion, and BBQ tempeh.
Sweet Feta Sauce
- At May 3, 2009
- By megan
- In Feta Cheese, Salad Dressing, Sauce
- 0
This is where a food processor comes in super handy. Throw all these ingredients in the food processor and puree until smooth and creamy. Use this sauce as a salad dressing or as any other kind of condiment for foods that go well with feta.
Ingredients:
- 2 cloves Garlic, fried in Olive Oil until golden brown
- 1/3 cup Feta Cheese
- 2 tablespoons Honey
- 1 tablespoon Olive Oil
- some fresh ground Black Pepper
- a squeeze of honey Mustard
Vegan Black and Cannellini Bean Patties
- At May 3, 2009
- By megan
- In black beans, cannellini beans, vegan, veggie patties
- 0
These patties were a spontaneous creation, and they turned out great. They are very fast and easy, and don’t have any extra ingredients like you’ll find in pre-made, frozen veggie patties.
Ingredients:
- 1 can Black Beans
- 1 can Cannellini Beans
- 3 cloves Garlic
- 1/2 Red Onion
- Sea Salt
- fresh ground Black Pepper
- Cumin
- Coriander
- Cayenne
- Veggie Broth
- Yellow Corn Meal
- Olive Oil
In a food processor, on pulse mode, combine the 2 cans of beans, onion, and garlic. Mash it up until most is mushy, but you can still see some evidence of whole beans. Transfer to a large bowl, and add some salt, pepper, 1/2 tablespoon or so of ground cumin, a pinch of ground
coriander, a little cayenne, a splash of veggie broth to moisten it (there is no egg to hold the mixture together), 1/4 cup of corn meal, and a tablespoon of olive oil. Mix this well.
Heat up a skillet as if you were making pancakes. Make golfball size balls of the bean mixture and press into patties. Pan fry on both sides until golden brown. Serve with Sweet Feta Sauce.
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