Recipes of the Week
Soy Ginger Salmon
Yield: 1 serving
6 oz. salmon 2 fluid ounces ginger glaze 4 fluid ounces quinoa 1 tablespoon cultured vegetables 2 fluid ounces chili sauce 1 serving garlicky green beans (see garlicky green bean recipe–recipe right before this one!)
Directions: Cool salmon on the flat top to medium rare. Season with Herbamare. When cooked, top the salmon with ginger glaze. Prepare the garlicky green beans. On a large plate, place the quinoa near the center of the plate and heat in microwave 1 minute. Place the cooked salmon to the right edge of the quinoa, but slightly overlapping. Place the garlicky green beans below the fish and quinoa. Place a 2 oz. ramekin of chili sauce next to the green beans. Place the cultured vegetables above the chili garlic sauce
Easy Brown Rice
Yield: 6-8 servings
2 cups brown rice Butter and extra virgin olive oil 4 cups chicken stock or combination of water and chicken stock 1⁄2 teaspoon sea salt
Directions: In a large pot, melt butter and oil. Stir rice into the butter and oil and sauté about 5 minutes, stirring constantly. Pour in liquid, add salt, and bring to a rolling boil. Boil uncovered, for about 10 minutes, until liquid has reduced to the level of the rice. Reduce flame to lowest heat, cover tightly and cook for about 1 hour.
Yield: 1 quart
1 tablespoon extra virgin olive oil 1⁄4 cup red onion 1⁄4 cup oregano 1 teaspoon garlic in oil pinch of Herbamare 1⁄8 gallon chopped zucchini
Directions: In a hot braising pan, heat oil. Stir in onions, garlic, and oregano. Then sauté the veggies for 3 minutes. Add in zucchini and Herbamare and simmer to sweat the zucchini. Pull off and cool immediately. Do not overcook the veggies. Allow to cool and refrigerate.