Herb Salmon

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My herb garden is overflowing so I’ve been trying to test out different ways to use my herbs. This salmon is super easy and tasty. It screams summer and makes a pretty presentation for a weeknight at home or an impressive summer dinner with friends.

Here’s how I did it: I just chopped up about of half a tablespoon of each: parsley, scallion, tarragon and dill. Squeezed the juice of half a large lemon. Combine the herbs, lemon and some softened butter. Stirred it all together and coated the two salmon fillets with the herb butter. I then sautéed over medium high heat until each side was browned and cooked the way I wanted. I plated the salmon and topped it with more freshly chopped parsley, scallion, tarragon and dill and squeezed the remaining half a lemon over top. Voila. Enjoy.
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Summer Lemon Basil Chicken 

Basil Lemon
This grilled chicken recipe with basil and lime (I used lemons from my tree) screams SUMMER! It is super delicious. This has become an instant favorite especially since I have several of the ingredients growing in my backyard: lemons, basil, and scallions.  This chicken recipe is light, fresh and healthy, perfect for dining al fresco on a warm summer night. 
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Winter Roasted Vegetable Salad with Whipped Goat Cheese

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I’ve made this salad a few times and each time it’s been a hit. It’s absolutely delicious–filled with parsnips, carrots (I used heirloom), apples, bacon, beets and a whipped goat cheese. Simply, mouth-watering. I made this salad over the weekend for my cousin’s shower.  It’s fairly easy to make, especially since most of the components can be made ahead of time.  It makes a gorgeous presentation and made a stunning addition to the buffet table.  The recipe is from The Little Paris Kitchen cookbook is by the adorable Rachel Khoo.  I just love her cookbook and show on Cooking Channel.  It reminds me of the days I studied abroad in Paris. Enjoy!

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Chia Pudding

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This past week I’ve been eating this chia pudding every morning. It’s become automatic. I grab my coffee in pure zombie mode. Prep my chia seed pudding, throw it in the fridge and get ready for the day. I come back and finish assembling my breakfast and run out the door. This is what I do:

Chia Pudding
What you need:
2 tbsp chia seeds
1 cup kefir
Vanilla extract
Frozen/fresh berries
Sliced almonds
Agave

What you do:
Add the chia seeds and kefir to a bowl and stir together. Put in the refrigerator for an hour. I also sometimes add a drop or two of vanilla extract. If you walk by the kitchen just give it a stir once or twice. (If you remember you can set out the frozen berries to defrost, but I usually forget.)

Then I microwave the frozen berries so they’re room temp and a little juicy. (I prefer frozen berries because it adds some juiciness.) I pour the berries over top, sprinkle the almonds and a tiny drizzle of agave. Enjoy!

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Pumpkin Pancakes

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It’s fall and I just got some super cute fall gear for my birthday, but it doesn’t feel like fall. California weather baffles me. In order to get a little fall flavor and warm fuzzies, I made some Whole Wheat Pumpkin Pecan Pancakes. I’m hoping these pancakes will encourage Mother Earth to realize it’s time for cooler weather. I want to wear my new scarf! Until I can, I’ll enjoy my pumpkin pancakes and pumpkin spice oatmeal.

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