2 cups pink eyed peas
1 cup chopped mushrooms (I used Portobello and they were fantastic)
1 bunch small turnips, cleaned and quartered
1 roasted red pepper, peeled and diced
1 green onion
1 cup chicken stock
½ tbsp butter
½ tsp paprika
½ tsp celery salt
½ tsp pepper
½ tsp cumin
Boil the pink eyed peas for 30 minutes until they are soft enough to be squished under the backside of a spoon. Drain the peas and set aside. In a soup pot sauté the mushrooms, onion, and turnips in the butter until they are soft. Add the peas, red pepper, spices, and chicken stock to the pot. Simmer until the stock has reduced in a thick sauce. Serve with sliced roasted chicken and red pepper and tahini sauce.
Roasted Red Pepper and Tahini Sauce
2 roasted red peppers, peeled and deseeded
1 tbsp tahini
½ tsp garlic salt
1 tsp chili garlic paste
juice from ½ a lime
1/3 cup good olive oil
With a hand blender, combine the peppers, tahini, salt, chili garlic paste, and lime juice. Slowly drizzle in the olive oil while the blender is going until fully incorporated.
As much as I love cooking with it, I am not a fan of plain, non fat greek yogurt for breakfast. I do however love the taste of fruit on the bottom individual yogurt cups despite the fact that they create a lot of trash and cost way more. This was my attempt to liven up a plain boring tub of fat free greek yogurt.
35.3 oz container of 0% fage greek yogurt
2 cups chopped peaches
2 tbsp peach preserves
4 tsp steens cane syrup
Combine yogurt, peaches, and preserves in a mixer on low speed for 1 minute. Divide evenly among four-five containers and drizzle with cane syrup.
Voila! I have breakfast for the week that is super easy to grab, and is even tastier with a sprinkle of granola on top. I can’t wait to try this with pumpkin puree and pecans for next week.
Yesterday afternoon I received my weekly produce box from Hollygrove Market and Farm. It included an herb that I hear a lot about but have never used- Tarragon. After a little bit of searching around on punchfork.com I decided to make a tarragon vinaigrette to go on top of our dinner of salmon and veggies from the box.
I ended up thinly slicing all of the vegetables and layering them on top of one another like in a lasagna or casserole
Then I topped the veggies with the salmon, rubbed it with some spices, and in the oven it went!
Baked Salmon and Vegetable Casserole
1 yellow squash
1 small tomato
1 Portobello mushroom
2 Green onions
16 oz coho salmon
1 cup whole wheat israeli cous cous
Tarragon Vinaigrette (recipe below)
Preheat your oven to 350 degrees. Slice the vegetables (reserve some of the green onion tops) and layer them on top of one another in a casserole dish. Sprinkle with garlic salt and a few torn tarragon leaves. Place the salmon, skin side down, on top of the veggies. Coat the salmon with Dijon, cayenne, and paprika then sprinkle with green onion tops and tarragon. Bake the salmon for 25-30 minutes or until cooked through. Serve on top of Israeli cous cous with tarragon vinaigrette.
2 tbsp Dijon mustard
Juice of ½ of a lemon
Juice of ½ a Satsuma, plus leftover pulp
1 tsp chili garlic sauce
1 tbsp chopped fresh tarragon
1/3 cup good olive oil
Combine mustard, juices, tarragon, and the chili garlic sauce in a jar. Slowly add the olive oil while whisking to incorporate.