What can I say about this one? Just thinking about it makes my mouth water. Sweetness, spiciness, and a wonderful tanginess collide to make the most delectable of dishes. Pan Seared Salmon with Arugula and Candy Striped Beets By Holly Rodricks Makes 2 servings. Ingredients: 2 Salmon fillets 1 cup Candy Striped Beets, peeled and diced large 2 handfuls Arugula 1/2 cup hearty Grain of choice, (Brown Rice, Cous Cous, Farro, Quinoa, etc.) 1 inch piece of fresh Ginger, grated or minced finely 1 Shallot, minced 6-7 tbsp. Olive Oil or Ghee, divided (or Oil of choice) 2 tbsp. Maple Syrup 1 tbsp. fresh Lemon Juice or 1 tbsp. Wine Vinegar pinch of Cayenne Pepper (Optional) Salt and Pepper, to taste Instructions: Preheat oven to 375º. Place diced Beets on rimmed baking sheet. Toss in 1-2 tbsp. of Oil until evenly coated and generously sprinkle with Salt and Pepper. Bake for 30-40 minutes or until fork-tender. While Beets are baking, cook Grain according to package instructions. When Grain is completely cooked but still hot, remove from heat, add Arugula, Salt and Pepper to taste, and a drizzle of Oil. Stir until mixed well and set aside. Generously sprinkle each side of the Salmon fillets with Salt and Pepper. Whisk remaining Oil, Maple Syrup, Lemon Juice, Cayenne, Shallots, and Ginger. When Grain is ready and Beets have just come out of the oven, place medium-sized skillet over high heat. Add liquid marinate to pan. Lay Salmon fillets into pan and do not disturb for 2-3 minutes, until side of fillet touching pan is caramelized and separates easily from skillet. Flip and cook for a remaining 2-3 minutes or until fillets reach desired level of “done-ness.” Plate Grain, lay Salmon on top, and sprinkle with roasted Beets. Serve and enjoy! *Image courtesy of: https://media.blueapron.com/recipes/479/c_main_dish_images/20141015-2124-16322-7749/Salmon_20with_20Candy_20Beets-0039_splash_feature.jpg
Although these vegetables are photographed with a fried-egg topper (Call it my unconventional breakfast!), this is an excellent accompaniment to a delicious salmon fillet, and the same preparation works wonderfully for pan-searing the fish. Substitute other kinds of vegetables based on what’s in season. The marinate is the star here! Lemon Maple Roasted Vegetables By Holly Rodricks Makes 3-4 servings. Ingredients: 2 Red Peppers, sliced in 1/4″ strips 2 Japanese Eggplant, sliced diagonally into 1/4″ rounds and then trimmed into strips 1 Fennel Bulb, sliced 1/4″ thick (See post on Fennel Bulb preparation for more details.) 1 tsp. fresh Ginger, finely grated or minced 3 cloves Garlic, minced 3 tbsp. Maple Syrup 3 tbsp. fresh Lemon Juice 2 tbsp. Parsley, chopped finely 1/4 tsp. Cayenne Pepper Salt and Pepper, to taste 3 tbsp. Oil of choice (2 tbsp. reserved) Instructions: Combine Ginger, Garlic, Maple Syrup, Lemon Juice, Parsley, Cayenne Pepper, Salt, Pepper, and 1 tbsp. Oil in a small bowl. Whisk all ingredients together until marinate is evenly blended. Place Peppers, Eggplant, and Fennel in large bowl. Pour marinate over vegetables and toss until well-coated. Set aside. Place a large skillet over medium-high heat. Add remaining 2 tbsp. of Oil to pan. When pan and oil are hot, add vegetables. Adjust heat to medium, stirring vegetables occasionally for 10-15 minutes until Peppers and Eggplant are softened, and Fennel is slightly translucent but still has a little crunch. Remove from skillet and enjoy!
I recently came across this recipe in a newer cookbook called The Sprouted Kitchen Bowl and Spoon, and I couldn’t contain my excitement, knowing that squash season was right around the corner. Don’t laugh – I get really excited about my food! Beautiful and simple – the recipe below is my adaptation. that melds together all the colors and flavors of Fall. Maple Spice Delicata, Fennel, & Kale Adapted from a recipe by Sara Forte Makes 4 servings. Ingredients: 3 small Delicata Squash (about 1 – 1.5 lbs. total), skin on, halved and seeded 1 large Fennel Bulb, fronds reserved for garnish 2 tbsp. Extra Virgin Olive Oil, divided 1 Tbsp. Maple Syrup 1 tsp. Whole Grain Mustard 1/2 tsp. Cayenne Pinch of Red Pepper Flakes 1/2 tsp. Cinnamon 1/4 tsp. freshly grated Nutmeg Salt and Pepper to taste 1 bunch Kale, stems removed 3 tbsp. Onion, minced Instructions: Preheat oven to 400º. Position one rack in lower third and one in upper third of oven. Slice Squash into 1″ half moons. Slice Fennel down center. Cut out tough core. Slice into 1/2″ wedges. Spread Squash and Fennel on rimmed baking sheet. Drizzle with 1 tbsp. Olive Oil, Maple Syrup, Mustard, Cayenne, Red Pepper Flakes, Cinnamon, Nutmeg, and a few generous pinches of Salt and Pepper. Toss gently until evenly coated, adding another drizzle of Oil or Maple Syrup if mixture seems too dry. Roast on upper rack for 30-45 minutes or until Squash is tender and caramelized, tossing vegetables halfway through. While Squash cooks, rip Kale into large chunks and spread on second baking sheet. Drizzle with remaining Olive Oil, Salt and Pepper. At 30 minute mark, move Squash to lower rack and place Kale on top rack. Bake for 10 minutes until edges are crisp. Add minced Onion and gently toss all ingredients together. Serve warm. *Image courtesy of: http://www.sproutedkitchen.com/home/2013/2/6/maple-spice-delicata-fennel-kale-bowl.html.