Roasted Salmon with Tomato Olive Salsa

Something magical happens with this combination of tomato, black olives and basil. The flavors fuse with such harmony it makes every bite a feast for the tastebuds.

For a long time I didn’t bother seeding the tomatoes, but the salsa was so runny I finally did and discovered it is really worth it. Simply scoop seeds out with a spoon (I mix the seeds into salad dressing to put them to good use). Removing the seeds makes the salsa more chunky and prevents it from becoming too runny.

The basil is heavenly in this dish, but the salsa is also quite tasty with parsley or cilantro which what I usually have.

I like to serve this with CMF Rice or CMF Quinua usually adding toasted, chopped walnuts for crunch and that extra nutrient boost. Add an arugula (or mixed green salad) tossed with peas or with blueberries, a couple of sliced green onions with CMF Basic Salad Dressing and dinner is complete.

Make this menu for dinner guests, adding an appetizer and dessert, both of which can be made the day before:

Get an extra meal out of it, lunch or another dinner later in the week:

  • Chop up the salmon and toss with leftover tomato olive salsa, arugula and leftover rice for a one-dish salad lunch (or dinner)
  • Spread plain Greek yogurt on a wrap, place salmon, tomato olive salsa and greens and roll it up. Add leftover grains or white beans to make it a more robust meal.

 

Salmon with Tomato Olive Salsa
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Servings
4 servings
Servings
4 servings
Salmon with Tomato Olive Salsa
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Preheat oven to 400. Chop tomatoes, olives, basil, onion.
  2. Combine tomatoes, 2 tablespoons oil, olives, basil, capers, garlic, and onion in medium bowl; stir to blend.
  3. Season with with salt and pepper to taste.
  4. Drizzle lemon juice on salmon; sprinkle with salt and pepper. Bake in preheated oven for 10 -12 minutes until begins to flake. Remove from oven.
  5. Let salmon rest a couple of minutes. Cut into serving portions and transfer to plates. Top with salsa.
Recipe Notes

Modified from Epicurious:Grilled Salmon with-Tomato Olive Salsa

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Marinara Sauce

Homemade marinara sauce is simple and simply delicious. Store-bought sauces inevitably have sugar or other unnecessary additives. This is a great recipe to double and, when cool, keep extra jars in the refrigerator (or freezer) for busy nights. Cook some pasta, add shrimp or quickly sauce some veggies, toss with marinara sauce and dinner is ready.

It also makes a lovely gift. Place in a jar, tie with a ribbon and a “homemade” or “made with love” note.

 

Marinara Sauce
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Marinara Sauce
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Instructions
  1. Heat oil in saucepan over medium heat. Add onion and cook until onion is translucent.
  2. Add garlic, oregano, basil, marjoram and crushed red pepper, stir and cook 2 - 3 minutes.
  3. Add tomatoes and simmer gently, partially covered, stirring occasionally, about 1 hour. Mash with a potato masher. (I like it somewhat chunky, but if you prefer smooth, put it in blender or use immersion blender.
  4. Add salt and pepper to taste.
Recipe Notes

Note: Can be prepared one or two days before and refrigerated.

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Roasted Cod with Red Bell Pepper Tomato Sauce

Growing up in Bolivia, seafood and salt-water fish were unavailable. Except for salted cod. But that too was rare and expensive and only appeared at Easter. So for years, cod was something I thought of only at Easter.

But this recipe can be made any time. And not only with cod, but can also be made with another white fish such as halibut, red snapper or even trout. Roasted red bell pepper gives this dish a lovely aromatic flavor and texture.

If in a pinch for time, I’ve even used roasted red bell peppers.

Roasted Cod with Red Bell Pepper Tomato Sauce
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Servings
4
Servings
4
Roasted Cod with Red Bell Pepper Tomato Sauce
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4
Servings
4
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Instructions
  1. Preheat oven to 425. Wash and dry red bell peppers. Rub with 1 tablespoon olive oil and place in oven 15 minutes, turning over and roasting another 15 – 20 minutes until skin begins to char. Remove and cover until cool.
  2. Remove skin and seeds from red bell pepper and slice into strips.
  3. Heat 1 tablespoon olive oil in a small pan until it begins to shimmer. Add finely sliced garlic and cook, stirring occasionally, until golden. Add red bell pepper and carefully stir mixing with olive oil and garlic. Turn off heat and place bell peppers in a baking dish.
  4. Add tomato sauce, salt and red pepper flakes (if using). Mix just until combined.
  5. Place cod pieces on top of red bell pepper tomato sauce, skin side up.
  6. Roast in oven 10 – 15 minutes (depending on thickness of cod fillet) until it flakes.
  7. Remove from oven, and flip cod pieces over. Serve with sauce on top of cod.
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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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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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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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Turkey Meatloaf with Dried Apricots

Apricots seems to bring some kind of alchemy to this meatloaf, adding moisture, texture and a delightful flavor. Ground bison or beef can be used instead of turkey.

Toss some vegetables with what I think of as “roasting oil “ (about 2 tablespoons extra-virgin olive oil mixed with 1 tablespoon minced garlic and 1/2 teaspoon coarse sea salt) and place them around the meatloaf in the roasting pan/Pyrex. Some of my favorite combinations are:

  • 1 large baking potato, 1 large sweet potato cut into cubes and 2 poblano peppers (or red bell peppers) seeded and cut in similar fashion
  • About 2 cups of Brussels sprouts trimmed and cut in half, and 2 cups of diced potato (or new potatoes cut in half)
  • Large head of broccoli cut into large chunks: NOTE: add the broccoli after meatloaf has baked about 25 minutes.

Add a green salad and voila, dinner is ready.

Double the amount and freeze the extra turkey meatloaf to have later for later in the month or use leftovers for a quick dinner:

  1. Meatloaf spaghetti: chop it and warm up with 1 – 2 cups marinara sauce
  2. Shepherd’s pie: saute a chopped onion, carrot and celery, add chopped meatloaf and place in a pyrex covered with leftover Sweet Potato and Butternut Squash Puree or leftover Delicious, Nutritious Cauliflower Mashed Potatoes
  3. Stuffed bell peppers or zucchini: mix with leftover rice or quinoa and 1 – 2 eggs. Hollow bell peppers or cut zucchini in half, scoop out and add into meatloaf mix. Roast in oven 20 minutes at 350 degrees, add grated cheese and cook until melted.
  4. Meatloaf tacos: chop it up and serve in taco shells alongside guacamole, salsa (chopped tomato, onion and cilantro), plain Greek yogurt and grated cheese
  5. Meatloaf quiche: 2 cups chopped meatloaf, 2 eggs, 1 cup milk,1 cup pease or chopped veggies (broccoli, celery and carrots) 1/2 – 1 cup shredded cheese. I make this easy   whole-wheat crust. from 100 Days of Real Food.
Turkey Meatloaf with Dried Apricots
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Servings
6 servings
Servings
6 servings
Turkey Meatloaf with Dried Apricots
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Servings
6 servings
Servings
6 servings
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Instructions
  1. Preheat oven to 350°F with rack in middle. Brush a loaf pan or roasting pan with olive oil (or 13 x 9 Pyrex).
  2. Heat remaining tablespoon olive oil in saucepan over medium heat. Add chopped onion, celery, carrot and cook, stirring occasionally, until onion becomes translucent, about 8 – 10 minutes.
  3. Mix in garlic, chili powder, cumin, tumeric and 1/2 teaspoon salt (and red pepper flakes if using) and cook another 2 – 3 minutes.
  4. Meanwhile, in a bowl mix oatmeal, turkey, dried apricots, parsley, eggs, teaspoon salt, and 1/2 teaspoon pepper until just combined. Add cooked onion, carrot mixture, stir until combined.
  5. Place into loaf pan, or form into a 9- by 5-inch oval loaf and place in roasting pan.
  6. Bake 45 minutes.
Recipe Notes

A Color My Food 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
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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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One-Pan Pesto Crusted Fish with Mushrooms, Asparagus and Potato

I like this meal because it reduces the number of prepping bowls, pots and pans, but also because of the wonderful flavors and textures, with the added bonus that it is nutrient-rich.

I used my  Cilantro Pesto but it can be any pesto, even store-bought pesto.  Pesto happens a lot in my kitchen pending what fresh herbs are growing in my pots: cilantro, arugula, mint, kale or a mix of herbs: parsley/basil/mint; cilantro/cilantro, experiment with what you have on hand; it’s a great way to use up herbs that are on the verge of going bad.

This recipe can be changed up a couple of ways:

  1. Instead of asparagus, use green beans or broccoli (cut the broccoli into 1 inch pieces to it cooks in the same time
  2.  If new potatoes are not on hand, use any other potato; just make sure to cut bite-size. Use sweet potatoes instead for brighter color and added nutrition. If using organic, I scrub well and leave the peel; if they are not organic, I peel the potatoes
  3. Instead of spreading the pesto on the fish, add a tablespoon or two of fresh lemon, or even water to the pesto and toss into the vegetables, mix well. Simply brush the fish with olive oil and place lemon slices on it.

Left overs make great wraps/burritos. I keep frozen whole wheat tortillas in my freezer to easily make lunch out of leftovers.

Jump start another dinner with this effort

  • Double the recipe on vegetables and toss with spinach, edamame or white beans and a balsamic vinaigrette the next night
  • Or scramble 6 eggs, mix in the vegetables, generously brush an oven-proof skillet with olive oil  and cook the frittata on the stove top until it begins to set. Sprinkle 2 tablespoons of shredded Parmesan cheese on top and finish cooking it in an oven preheated to 350. Serve with a green salad
  • Make a double batch of pesto and for dinner the next night, make Pasta with Pesto and White Beans
One-Pan Pesto Crusted Fish with Mushrooms, Asparagus and Potato
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Servings
4 servings
Servings
4 servings
One-Pan Pesto Crusted Fish with Mushrooms, Asparagus and Potato
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Preheat oven to 400.
  2. Mix olive oil with minced garlic.
  3. In a roasting pan toss mushrooms with new potatoes, drizzle in garlic olive oil and toss well. Place in oven and bake 10 minutes, mix well and bake another 15 minutes.
  4. Meanwhile, make pesto and cover top of fish fillet with pesto.
  5. Remove roasting pan from oven, add asparagus and toss well. Make a hole in the center of the vegetables and place fish fillet in center. Put roasting pan back in the oven and bake 15 minutes.
  6. Test fish to make sure it is cooked in the middle (trout cooks faster than salmon which cooks faster than halibut), if not bake another 3 – 5 minutes or until done.
Recipe Notes

A Color My Food original recipe

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Mushroom Barley Soup

More than a soup, this is a meal in itself—flavorful, filling, and nutrient-dense.

Mushrooms contain many disease fighting compounds.  Mushrooms and greens (spinach, kale, etc) together makes a powerful immune booster combination

[su_expanding_quote_book alignment=”full” source_author=”Joel Fuhrman, MD” source_title=”Super Immunity: The Essential Nutrition Guide for Boosting Your Body’s Natural Defenses” full_quote=”Mushrooms contain many unusual disease-fighting compounds that are just beginning to be understood. These immune-supporting ingredients empower the body to react quickly and powerfully when we are exposed to disease-causing pathogens such as viruses and bacteria. Mushroom phytochemicals may even be helpful for autoimmune-diseases such as rheumatoid arthritis and lupus because of their anti-inflammatory and immune-modulating effects.” short_quote=”Mushrooms contain many unusual disease-fighting compounds”]

The aroma of mushrooms and onions, the comfort of a pot simmering with healthy goodness on the stove, cupping my cold hands around a hot bowl and savoring the hearty soup with its chewy barley and harmony of vegetables…this is one of my favorite winter meals.

Variations:

  • Leeks instead of onions
  • Add 1 cup white beans, cooked or canned
  • Add 2 cups spinach or chopped kale
  • Add 1/4 cup fresh chopped herbs before serving (basil, dill, cilantro are some of my favorites
  • Add 8 oz jar of sun-dried tomatoes, chopped

Serve it with a nutrient-dense leafy green salad like Kale, Apple and Cranberry Salad with Pumpkin Seeds

Mushroom Barley Soup with White Beans
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Servings
8 servings
Servings
8 servings
Mushroom Barley Soup with White Beans
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Servings
8 servings
Servings
8 servings
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Instructions
  1. Heat olive oil in large pot over medium-high heat. Add mushrooms and onions; cook, stirring occasionally until onions are translucent
  2. Add carrots, celery, onion and barley. Sauté, stirring, about 10 minutes until vegetables soften.
  3. Stir in garlic and cumin. Gradually pour in broth. in broth. Bring soup to boil, stir.
  4. Reduce heat to medium-low, cover and simmer about 30 minutes until barley is tender.
  5. Add white beans, mixing and cook another 10 minutes or until barley is tender.
  6. Add spinach, mix in and cook just until barely wilted. Serve.
Recipe Notes

A CMF original recipe

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Broiled Chicken and Artichoke Hearts

Quick, easy and delicious.

Variations:

  • Add 4 – 6 hot peppers such as jalapeño or serrano, leave them whole to broil with the chicken
  • After removing from oven add, 1/4 cup pitted black olives
  • Instead of artichokes hearts, use 2 cups coarsely sliced leeks (white and pale green parts only)
  • Instead of artichoke hearts, use 2 poblano peppers, pitted and coarsely sliced and 1 medium white onion, thinly sliced
  • Instead of parsley, use cilantro or mint. Or another fresh herb (reduce from 1/4 cup to 2 tablespoons) such as rosemary, thyme, oregano etc. Experiment with what you have on hand. Or even omit the herbs
Broiled Chicken and Artichoke Hearts
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Prep time:10 minutes Total time: 25 minutes Serves 6 - 8
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Broiled Chicken and Artichoke Hearts
Print Recipe
Prep time:10 minutes Total time: 25 minutes Serves 6 - 8
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Ingredients
Adjust servings:
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Instructions
  1. Preheat broiler
  2. Mix olive oil with minced garlic.
  3. Toss chicken with garlic/olive oil, salt, and pepper in baking dish. Broil on rack of a broiler pan in middle rack of oven for 5- 6 minutes, turn over and cook another 5 - 6 minutes until lightly browned and cooked through.
  4. Remove from oven, toss with parsley and serve.
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