Hello, again! Happy Thursday/almost Friday.
I have been cooking a lot this summer and these two recipes are SO easy and delightful.
First off, salmon with horseradish/dill sauce:
Take salmon and season with fresh lemon, salt, pepper, and garlic powder
Place in a pan and cook in the oven at 400 degrees for about 15-20 minutes. Just keep en eye out and make sure it doesn’t burn!
While the salmon is cooking, sauté the broccoli over medium heat with olive oil and salt.
I chose to cook some brown rice pasta (my new staple) and mix with a spicy vegan pesto sauce. All at Whole Foods. All delicious.
For crispy salmon:
After about 15 minutes, turn the oven to BROIL. Watch the fish like a hawk while the oven is on broil. It can burn REAL quick and your kitchen will smell like death and your meal will be ruined. No good.
2 tablespoons Veganaise (or mayo)
Several pinches of dill
1/2 teaspoon of horseradish
Juice of 1/2 lemon
Mix all ingredients together. Add salt and pepper to taste. If you want a spicier recipe, add more horseradish.
When the salmon is done, drizzle lightly with sauce before serving. Enjoy!
Now for a simple, healthy lunch recipe. This one keeps really well in tupperware, making it easy to transport!
It doesn’t really have a name..so I will just call it like it is…
Quinoa, black bean, spinach bowl:
Cook quinoa according to the directions on the package (usually 15 min to prepare).
While the quinoa is cooking, heat up the black beans.
When the quinoa is finished, mix with black beans and finally the spinach. Arugula is also delicious! Add salt and pepper to taste.
Delicious and healthy and quick and wonderful!
Boom. A delicious lunch and dinner recipe!
Coming up: As you may have noticed, Hannah and I LOVE some TV! We were discussing at length the recently announced Emmy nominations… RON SWANSON WHERE ARE YOU?! We may well have some thoughts to share on this topic tomorrow. Of course we would love to hear what you think as well!