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Main Courses

Grilled Wild Salmon

Filet of Wild Salmon

Sliced Garlic (to taste)

2-3 pinches of dillweed

Sun-dried tomatoes in olive oil (to taste)

To prepare the salmon:  leave skin on and place skin down on platter.  I like to lightly sprinkle the salmon with dill and sliced garlic cloves.  Then we top with some sun-dried tomatoes in olive oil.  Grill with skin side down.  Grill 7-10 minutes depending on thickness of filet.  It is done when the omega 3 fatty acids rise to the top of the filet.  Take metal spatula to the bottom of the filet (between the skin and the meat) and slide salmon off of the skin.  It is ready to serve. 

I normally serve the grilled salmon with cooked brown rice and a side of sauteed veggies (carrots, broccoli, and onions); organically grown rice and veggies are best, fresh is the next best and frozen comes in 3rd. 

Pesto Pasta (Vegan)

1 Box of Whole Wheat Rotini or Penne Pasta

1 bag of snow peas

1 bunch of organic broccoli

1 bag frozen organic peas

1 onion

1/2 green or red pepper

1/2 cup of sliced almonds

2 cloves of garlic

1 teaspoon basil leaves

1/4 teaspoon salt

1/8 teaspoon of pepper

1/3 cup nutritional yeast

1/2 cup fresh parsley

1/4 cup olive oil

1/4 cup warm water

1 cup packed fresh spinach

I make this in one stock post.  I begin to saute’ the onion and peppers until the onions are carmelized.  Then I add the broccoli, snow peas, and frozen organic peas to steam briefly.  When they are tender, I pull out the veggies and set aside in the pasta bowls.  I then prepare the pasta as package directions. 

Meanwhile, I work on the pesto sauce.  I begin the sauce by placing the almonds and garlic into a food processor and pureeing until it is smooth.  Then I add the seasonings of salt, pepper, basil, and nutritional yeast.  Process again.  Then add the fresh parsley, and process again, until blended.  Finally I add the olive oil, water, and fresh spinach and process one last time until smooth and creamy. 

Optional ingredients.  You can add a 1/2 an avocado to the pesto sauce at the end with the spinach too.  For additional toppings, try adding some fresh grape tomatoes, a sprig of parsley, or a few sprinkled sliced almonds.  As in all recipes if you can find organic pasta and veggies it is best.