Bruschetta Salmon

This meal was fabulous, but by far the best part of it was watching my beautiful nearly 9 month old house some salmon! This kid loves her fish! It really is incredible watching your little baby pick through the food on her tray to find the bits of salmon. She never ceases to amaze me!

This meal was super easy to grow together. I served it with a side of sautéed kale and it was super packed with nutrients!
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Garden Veggie Topped Pork Chops with Pepper Purée

I don’t know why I don’t make pork more often. It is delicious and healthy! I think that as I grew up, trichinosis fears lead to overcooked and very chewy pork chops. When cooked right, it is juicier and more flavorful than chicken.
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Ingredients:
2 pork chops
1 small eggplant – slices into thick slices
2 small tomatoes – stems removed
1 red bell pepper – halved and seeded
3 Serrano peppers- tops cut off
2 Tbsp. olive oil
1/4 cup walnuts
1/4 cup sundried tomatoes
1/4 cup water
Salt & pepper to taste

1. Preheat grill to medium high. Grill peppers until cooked through – about 5 minutes per side.
2. Grill pork chops, eggplant, and tomatoes for 5 minutes per side.
3. While pork and veggies are grilling, in a food processor, purée red peppers, Serrano peppers, olive oil, walnuts, sundried tomatoes, water, salt, and pepper.
4. Plate pork chop, top with grilled eggplant and tomatoes, and top with pepper purée.

Chop ‘n Stir Avocado Salad

When you have great ingredients, any salad instantly becomes better! Keeping with the theme of trying to keep up with my garden. This was a super easy and delicious side dish to our dinner tonight. Make sure to make the tomatoes and cucumbers in advance, but wait on the cucumbers so that they don’t turn brown.

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Ingredients:
1 large tomato
1 cucumber
1 avocado
10 basil leaves – finely chopped
1 Tbsp. lemon juice
1 Tbsp. olive oil
Salt & pepper to taste

1. At least one hour prior to serving, chop tomato and avocado. Mix in a medium bowl with the lemon juice, olive oil, and basil. Stir, cover and refrigerate.
2. When ready to serve, peel and chop avocado and mix in with salt and pepper to taste.

Tomato Salad with Pesto Vinaigrette

O. M. G. How has no one ever come up with this before?! Ok, that is a bold statement, but I have never seen a dressing come close to this. I hope to say that I was the very first person ever to think it up, but there is no way that no one else has stumbled upon this incredible concoction before!

Our basil is starting to grow like a weed, a good weed that is! I was looking for a side salad to have with out meal tonight, so I decided to whip this up. It is absolutely scrumptious.

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Ingredients:
2 large ripe tomatoes
10 leaves basil
1 Tbsp. pine nuts
1 small clove garlic
1 Tbsp. olive oil
2 Tbsp. white balsamic vinegar
Salt & pepper to taste

1. Cut tomatoes into wedges and refrigerate to get cold.
2. Place remaining ingredients into a blender or food processor and blend until smooth.
3. Drizzle dressing over tomatoes, toss, and enjoy!