 This recipe is from the cookbook "Levana's Table." So easy, so good. I pair it with sauted greens and rice. Her secrets to having this come out fabulous are these. Use a wide skillet that the fish will fit snugly in one layer. Don't cook the fish any longer than instructed.
This meal takes about 30 minutes to prepare and serves 4 people. Ingredients: Poached Salmon -1/2 c dry white wine -2 TBS olive oil -juice of 1/2 lemon -1 TBS green bottled peppercorns -1/2 c packed basil leaves -1 c canned crushed tomatoes -1/2 TBS bottled hot sauce -1 1/2 lbs salmon fillet Rice -1 bag parboiled brown rice Sauteed Greens -1 bunch kale or swiss chard -2-3 cloves garlic -2 TBS olive oil -1/4 or 1/2 tsp crushed red pepper Steps: 1) Prepare rice & prep vegetables -Submerge package of rice in 1 quart of water in microwave-safe bowl -Microwave for 10 minutes -Note: you can also put bag of rice in 1 quart of boiling water for 10 minutes -Slice garlic -Wash greens 2) Prepare fish -Place wine, salt, olive oil, lemon juice, basil, tomatoes and bottled hot sauce in a wide skillet and bring to a boil -Add the salmon to the skillet and bring sauce to a boil again -Reduce heat to medium, cover and cook for 20 minutes 3) Prepare greens -Heat olive oil in large skillet over medium heat -Slice garlic -Add garlic to pan & saute 2-3 minutes -Add greens and crushed red pepper -Saute uncovered for 5 minutes -Cover pan and continue sauteing until greens soften and brown 4) Finish preparing fish -Transfer salmon to a platter using 2 slotted spatulas -Reduce liquid in skillet to about 1/2 c -Cut fish into individual servings 5) Serve -Put individual serving of rice on plate -Put piece of salmon on this -Pour tomato-basil sauce on fish -Add greens Enjoy!
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 Who knew? Farro is one the world’s oldest grains. With 5 grams of fiber and 6 grams of protein it’s also healthy. And it’s so easy to add to this recipe. You can make this in one pot and keep it in the refrigerator for several days.
You can serve this on its own or with a salad and a good whole grain or pumpernickel bread. YUM! This takes about 45 minutes to prepare start to finish and serves 4 people. Ingredients: -1 -2 TBS olive oil -4 links or 10oz of chicken sausage (we get these at Trader Joe’s, pick your favorite flavor) -1 onion -2 cloves garlic, minced -1 tsp fennel seeds -1 bunch of kale -1 28oz. can of tomatoes (whole or diced) -32 oz. low-sodium chicken broth -1 cup of dry farro Steps: 1) Prep -dice the chicken sausage into small pieces (cut lengthwise twice & then slice widthwise) -dice onions and garlic -rinse and chop kale -rinse farro 2) Sauté -add olive oil to Dutch oven or soup pot over medium heat -brown sausage for about 10 minutes -add onions, lower heat and sauté till softened, about 5 minutes -add fennel and garlic, stir fry for 1 minute -add tomatoes (if whole, break these with your hand into smaller pieces) -add chicken broth -add kale and farro -bring to a boil -cover and reduce heat to medium-low -simmer for 20-25 minutes Enjoy!  There is just enough heat in this recipe so that the spices linger in your mouth.
This takes 45 minutes to prepare start to finish and serves 4 people. Ingredients: -1 c of Israeli couscous -1 eggplant -1/2 pint cherry tomatoes -1/2 red pepper -olive oil for roasting and sauteing -1/4 c chopped parsley -2 TBS lemon juice -2 cloves garlic -1/4 tsp ground cumin -1/4 tsp group coriander -1/8 tsp cayenne Steps: 1) Roast eggplant, tomatoes, red pepper -Preheat oven to 400 degrees - Put eggplant in the oven for 30 minutes -Remove seeds from red pepper & chop into 1 inch pieces -Place red pepper and tomatoes in baking dish -Toss with olive oil & put in oven -Check on tomatoes and pepper every 10 minutes; stirring to keep from burning -Remove tomatoes and pepper when they are browned but not burnt -Remove eggplant when until soft when poked -Slice eggplant in half & let cool 2) While veggies are roasting, prepare couscous -Boil 1 1/4 c water in a saucepan -Add 1 c couscous and 1/2 tsp salt -Lower heat & simmer 15-20 minutes until water is absorbed 3) Saute herbs, tomatoes & peppers -Mince or grate garlic -Spoon out inside of eggplant -Chop by hand or in food processor -Chop tomatoes & pepper in food processor -Chop parsley -Add about 2TBS to skillet and heat medium low -Add garlic & let soften (not brown) -Add tomatoes, peppers, cumin, coriander & cayenne to skillet -Saute for about 10 minutes, stirring frequently -Add eggplant, lemon juice, parsley, salt & pepper -Remove from heat & mix with couscous Enjoy! This takes about 40 minutes to complete, with 10 minutes prep time.
Ingredients: -1/2 c red quinoa -2 TBS extra virgin olive oil -1 1/2 TBS lemon juice -1 clove of garlic -1/2 tsp cumin -1 c chopped parsley -3/4 c chopped tomatoes -2 scallions -1/4 c chopped olives (I like Kalamata olives) -salt and pepper to taste Steps: 1) Make quinoa -put quinoa in a pot with 1 c of water -bring to a boil -simmer for about 15 minutes until all the water is absorbed 2) Make dressing and add quinoa -Add olive oil and lemon juice to a large bowl -Grate or mince 1 clove of garlic and add to bowl -Add cumin to bowl -Add cooked quinoa to bowl and mix -Let cool for 30 minutes 3)Mix ingredients together -Chop parsley, tomatoes, scallions & olives -Add to quinoa Enjoy! |