Nut Crusted Salmon

This nutrient dense, delicious recipe is also good brain food.

Salmon is rich in Omega-3 essential fatty acids that

  • help build brain cells
  • fight inflammation in the brain and
  • increase production of brain growth hormones that give your brain the ability to grow and change

Nuts have a mix of protein, healthy fats and slow-burning carbohydrates. They’re also rich in fiber, zinc, iron and essential vitamins.

You can add veggies tossed with olive oil, sea salt and minced garlic to roast with the salmon. Some of my favorites are:

  • asparagus
  • green beans
  • broccoli

Leftovers make a filling second meal.

  • Toss roasted salmon and veggies with greens, add rainbow vegges (carrots, bell peppers, tomatoes, etc)
  • Add to a grain bowl, mix in additional veggies and drizzle with balsamic vinaigrette or pesto
  • Make a wrap with pesto and greens
Nut Crusted Salmon
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Servings
4 servings
Servings
4 servings
Nut Crusted Salmon
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Preheat oven to 375 degrees. Brush a baking pans with olive oil. Place salmon in center of pan of pan. Dust with salt and pepper
  2. In a small bowl mix Dijon, honey (and red pepper if using it). Brush evenly over top of salmon.
  3. With a spoon carefully spread chopped nuts over salmon, gently pressing to stick.
  4. Please in center of oven and bake 15 minutes or until center is barely cooked through. It will continue to cook a couple of minutes after removing it from the oven. Let it rest 5 minutes before serving.
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Veggie-Loaded Egg Bake

Plant-rich and nutrient-dense, use this as a base recipe and mix it up with different vegetables. Add sausage, smoked salmon, leftover chicken, or ground beef. Make a double recipe and enjoy it throughout the week for breakfast or lunch.

Variations:

  • Finely slice kale or Swiss chard, instead of spinach
  • Replace basil with parsley or cilantro. Or other finely chopped herbs such as rosemary, thyme, dill or oregano. If using fresh herbs, use spinach as the greens as it is more neutral than other greens
  • Or use arugula for the greens and skip the fresh herbs
  • Use finely chopped broccoli instead of greens
  • Add other veggies: asparagus, cauliflower, peas, green beens…
  • Add leftover chicken, bacon, sausage, ground beef

Toppings (optional)

  • Chopped fresh herbs
  • Sliced avocado
  • Chopped jalapeño

Serve with green smoothie from Simple Green Smoothie, a bowl of berries or Orange and Pineapple Medley

 

Veggie Egg Bake
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4 servings
Servings
4 servings
Veggie Egg Bake
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Servings
4 servings
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4 servings
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Instructions
  1. Preheat oven to 375 degrees. Brush a baking dish with butter or olive oil.
  2. Combine all vegetables, garlic and pepper. Add optional meat and mix well. Pour into casserole dish.
  3. Whisk eggs with milk and pour over vegetables.
  4. Top with cheese
  5. Bake for 50 - 55 minutes or until eggs are cooked through.
Recipe Notes

http://www.nutritionistreviews.com/2016/01/spinach-and-bell-pepper-egg-bake-fitbit.html

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Romesco (Red Bell Pepper and Almond Sauce)

Romesco is a nut and red bell pepper sauce that originates in Catalonia region in Spain where it seems fishermen originally prepared this sauce for fish.

This is so delicious, colorful and elegant, I use it many different ways

  • As a sauce over chicken breasts (roasted or grilled)
  • Or on fish fillets (roasted or grilled
  • As a dip with sliced baguette or pita bread.
  • For a more elegant occasion, I spread the dip on crostini (toasted baguette slices) and place a basil or parsley leaf on each crostini.
  • As tea sandwiches
  • Leftovers make a fabulous sandwich spread turning a simple turkey sandwich with arugula into a gourmet treat
  • Yummy wraps with greens and leftover chicken, or garbanzo or white beans.

The almonds and red bell pepper make this not only delicious but also quite nutritious. Check out the  amazing health benefits of almonds.

For an extra special meal, I’ve made this sauce with hazelnuts…hmmm heavenly.

Romesco
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Servings
1 1/4 cup
Servings
1 1/4 cup
Romesco
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Servings
1 1/4 cup
Servings
1 1/4 cup
Ingredients
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Instructions
  1. Toast almonds in a skillet over medium heat for about 5 minutes, stirring occasionally. Remove from heat and cool.
  2. Finely chop almonds in food processor. Remove from processor.
  3. Place extra-virgin olive oil, vinegar, garlic and roasted bell peppers in processor and blend well.
  4. Add ground almonds, salt and pepper, blend again until well mixed.
  5. Adjust salt and pepper to taste.
  6. Dip can be made one or two days ahead. Cover and refrigerate.
  7. Bring to room temperature before serving.
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Moroccan Chicken Tagine with Apricots and Almonds

An authentic tagine is a stew that takes its name from the heavy earthenware pot in which it is slow cooked, traditionally over an open fire, or bed of charcoal.

I don’t have an actual tagine ceramic pot, but I LOVE making tagine stews. The flavors are a feast, with the added bonus that the flavor compounds in spices are powerful antioxidants.

Tagine dishes are slow-cooked savory stews, typically made with meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron.

Although tagines are usually served on their own, I like to serve this over quinoa or couscous along with a green salad.

Chicken Tagine with Apricots and Almonds
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4 servings
Servings
4 servings
Chicken Tagine with Apricots and Almonds
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4 servings
Servings
4 servings
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Instructions
  1. Stir together ground cinnamon, ginger, turmeric, pepper and salt in a small bowl.
  2. Heat olive oil in skillet over moderate heat, add onion and sauté until it begins to turn translucent. Add mixed spices and chopped garlic, mix 2 minutes.
  3. Add 3/4 cup water, mix. Add chicken, cinnamon stick and apricots. Tie cilantro in a bundle, add to pot.
  4. Cover and simmer 25 – 30 minutes.
  5. Meanwhile, heat 1 tablespoon olive oil in a small skillet over moderate heat and cook almonds about 2 minutes just until golden. Cool and coarsely chop.
  6. Discard herbs and cinnamon stick; serve chicken with almonds sprinkled on top.
Recipe Notes

Modified from Epicurious: Chicken Tagine with Apricots and Almonds

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Rosemary Roasted Leg of Lamb with Tri-Color Potatoes

Of the bijillion hours (or so it seems) I’ve spent happily cooking, this is only the second time in my life I’ve cooked lamb. The first time was last Christmas requested by my cousin Dax and was possible thanks to my very dear friend Lorena who patiently coached me through it, taking my multiple frantic calls on Christmas Eve. The results (after panic subsided that I was either burning it or potentially serving it raw) exceeded my expectations and encouraged me to try again, this time venturing with seasonings.
As will all meat I purchase, I buy organic. Yes it’s crazy expensive, but this is a once, maybe twice a year expense.
The secret to lamb, Lorena taught me, is to trim ALL the fat off.

I like (surprise! after all there is a reason this food blog is Color My Food) color in my food first because it’s pretty and second because color generally means more nutrients, so I looked for the multi-colored potatoes and was glad to find them. My second option was to use 1 1/2 pound diced russet potatoes mixed with 1 1/2 pound diced sweet potatoes.

Rosemary Roasted Leg of Lamb with Tri-Color Potatoes
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Servings
8 servings
Servings
8 servings
Rosemary Roasted Leg of Lamb with Tri-Color Potatoes
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Servings
8 servings
Servings
8 servings
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Instructions
  1. Preheat oven to 475°F.
  2. Zest the two lemons.
  3. Mix zest in a small bowl with 4 tablespoons finely chopped rosemary, 2 tablespoons minced garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil, salt and pepper.
  4. Place leg of lamb in roasting pan. Cut slits all over lamb and rub rosemary mixture over lamb, rubbing into slits.
  5. Place leg of lamb into oven for 20 minutes.
  6. Meanwhile, cut potatoes in half.
  7. Mix 2 tablespoons chopped rosemary, 1 tablespoon minced garlic, 1 tablespoon oil and 1/2 teaspoon salt. Sprinkle over potatoes and mix.
  8. Turn heat down to 350°F. Remove lamb from oven and place potatoes around lamb. Put back in oven and roast 40 – 50 minutes, stirring potatoes occasionally, until meat thermometer registers 140°F
  9. Remove from oven and let rest for 15 minutes.
  10. Transfer lamb to a cutting board and slice thin across the grain. Place on serving platter, surround with potatoes and garnish with parsley or a few rosemary sprigs.
Recipe Notes

A Color My food recipe

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Carrot Orzo “Risotto”

This recipe for my Easter Menu was inspired by the Lemon Barley Pilaf from Epicurious Lemon Barley Pilaf
Given that orzo is a pasta, I think it will be more enticing to little ones with selective palates that will celebrate Easter with us.

If whole-wheat orzo is not easily available, this can be made with regular orzo. The key to this dish is not overcook the carrots, or the orzo, otherwise it all becomes mush.

I serve it with a tiny dish of red pepper flakes and a little bowl of shredded Parmesan cheese alongside for people for “customization”
– As is: For vegan guests and those with dairy sensitivity
– Added red pepper: For adults who want to spice it up, my personal choice—I love the sweet (carrot).
– You can also add: Parmesan cheese for extra dressing up

Carrot Orzo "Risotto"
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Servings
8 servings
Servings
8 servings
Carrot Orzo "Risotto"
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Servings
8 servings
Servings
8 servings
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Instructions
  1. In a medium saucepan over medium heat melt butter with olive oil.
  2. Add onion and cook 2 -3 minutes until begins to turn translucent.
  3. Add carrot and cumin; cook another 2 -3 minutes stirring.
  4. Mix in orzo and cook another 2 -3 minutes.
  5. Add carrot juice and broth, bring to a boil. Immediately turn heat until liquid just simmers and cover. Cook 8 -10 minutes. Orzo should be al dente, cooked but firm. Immediately remove from heat.
Recipe Notes

[su_original_recipe]

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Arugula Frittata

Frittatas are started in an oven-safe skillet cooked on the stovetop and then finished in a pre-heated oven.

I like making them for brunch, but frittatas are also fabulous way to use leftovers and make a
quick lunch or dinner. Simply beat eggs, mix in leftover cooked vegetables and or meats (I’ve used chicken, sausage, even leftover chili) and pour into a hot oiled skillet, for a few minutes until the outer edges are set. Then transfer the pan to the oven to finish cooking.

Cut frittata in slices and serve. They are tasty at room temperature and not just hot-out-of-the-oven.

I used arugula because we had a bunch in our farm share. but I’ve also spinach, baby kale, even chopped beet greens or large leaf (Tuscan or Lacinto) kale – it just depends what greens I have on hand.. If using kale, remove the thick stalks and chop.

The cheese is optional; for special treats or entertaining guests  Gruyere or Fontina are my choice.
I sometimes skip the milk also, but the consistency of the frittata is creamier and fluffier with dairy milk — especially whole milk.
Wondering what’s the difference between frittatas and omelets?

And I like these tips on How to Make a Perfect Frittata 

Arugula Frittata
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Servings
4 servings
Servings
4 servings
Arugula Frittata
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Preheat broiler.
  2. Whisk together eggs, milk, cheese salt, and pepper until combined.
  3. Heat in olive oil in a 10-inch ovenproof skillet over moderate heat. Add kale stirring occasionally, until it begins to wilt.
  4. Add minced garlic and cook another minute or two, stirring.
  5. Pour well-beaten eggs into skillet and cook, undisturbed over moderate heat until it’s mostly set, about 5 minutes.
  6. Transfer to preheated oven and broil until eggs are just set, about 2 minutes.
Recipe Notes

An original Color My Food recipe

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Roasted Brussels Sprouts, Mushrooms and New Potatoes

Something magical happens in roasting vegetables, imbuing them with an aromatic flavors and softened luscious textures. This seems especially true for Brussels sprouts. Many a person who vowed not to like Brussels sprouts has been surprised into enjoying this dish.

This blend of vegetables is not only richly flavorful, it packs a mighty nutritional boost. Brussels sprouts, mushrooms and onions are GBOMBS – a group of the most nutrient-dense, healthy promoting foods on the planet.

[su_expanding_quote_book source_author=”Joel Fuhrman, MD” source_title=”Super Immunity” full_quote=”Certain plant foods contain significant amounts of substances that enhance human immune function and defenses against acute illness and chronic disease…Cruciferous vegetables (Brussels sprouts) are twice as powerful as other plant foods. A 20% increase in cruciferous vegetables intake corresponds to a 40% decrease in cancer rates…Mushrooms contain many unusual disease-fighting compounds that empower the body to react quickly and powerfully when we are exposed to viruses and bacteria.…Compounds in the onions have anti-inflammatory actions that protect against osteoarthritis and ward off infections.” short_quote=”Certain plant foods contain significant amounts of substances that enhance human immune function”]

Variations

  • Use 1 tablespoon chopped fresh rosemary instead of thyme and mix in as indicated
  • Use 1/2 – 3/4 teaspoon red pepper flakes instead of herbs
  • After roasting, add 1/2 cup finely chopped mint or parsley – or a combination of both

 

Serving suggestions

  • For a vegan meal, serve with a quinoa pilaf with cranberries and toasted nuts (walnuts, almonds, pecan etc) and a leafy green salad.
  • For a special dinner, serve with Baked Salmon with Cranberry Thyme Crust or Rosemary and Garlic Roasted Pork (if you choose this option, make the Brussels Sprouts dish with mint or parsley instead of rosemary) and a Spinach and Orange Salad.
Roasted Brussels Sprouts, Mushrooms and New Potatoes
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Servings
4 servings
Servings
4 servings
Roasted Brussels Sprouts, Mushrooms and New Potatoes
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Preheat oven to 400
  2. Toss all ingredients together in a roasting pan and place in oven
  3. Roast 35 - 40 minutes. Test a Brussels sprout, if it is tender, remove pan from oven, if not roast for another 5 – 10 minutes.
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Greens and Edamame Salad

I love this salad for the hint of mint, the freshness of the greens and edamame; the blend of flavors is truly lovely. And it is also nutrient-rich, greens and beans are health-promoting superfoods.

The original recipe calls for escarole, a form of endive. Endive tends to be bitter, and it’ not always available so I usually make this salad with a blend of spinach and baby kale, or finely sliced lacinto kale.
Sometimes, to give it color, I add finely sliced raddichio to the green mix.

This salad can become a delicious entrée tossed with whole-wheat pasta (I like penne or elbow pasta for this) or leftover cooked quinoa.

To make it vegan, replace toasted sunflower seeds for the shredded Parmesan.

 

Greens and Edamame Salad
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Servings
8 servings
Servings
8 servings
Greens and Edamame Salad
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Servings
8 servings
Servings
8 servings
Ingredients
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Instructions
  1. Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain edamame again and pat dry.
  2. Whisk together vinegar, water, salt, and pepper in a small bowl until salt is dissolved.
  3. Add oil in a slow stream, whisking until combined.
  4. Toss together edamame, escarole, and mint in a large bowl.
  5. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.
Recipe Notes

Modified from

Epicurious: Escarole and Edamame Salad

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Lemon Zest Roasted Asparagus

Fresh, tender asparagus is a delectable taste of spring. It is also a wonderfully nutritious food, high in folate and vitamin K which improves bone health by improving calcium absorption.

For a weeknight dinner, place the Rosemary Honey-Glazed Salmon in the center of the baking sheet and roast salmon and asparagus together.
Serve with brown rice, quinoa or couscous mixed with a handful of finely chopped nuts.

Fresh asparagus
Lemon Roasted Asparagus
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Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Fresh asparagus
Lemon Roasted Asparagus
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Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Ingredients
Adjust servings: people
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Instructions
  1. Preheat oven to 350.
  2. Wash asparagus and trim the ends. Place on a large-rimmed baking sheet.
  3. Drizzle extra-virgin olive oil and lemon juice over asparagus, sprinkle lemon zest, salt and pepper on and toss.
  4. Place in oven and roast 8 – 10 minutes, toss and roast another 8 – 10 minutes until tips begin to brown.
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