Pan Seared Salmon with Blueberry Sauce

To start, let me apologize for the image quality. You see, I was in such a foodie mode, thinking only of eating this delicious crispy on the outside flaky and tender on the inside salmon that i forgot to bring my camera to this feast-ival. With that being said,  This is a perfect dinner to make for all occasions. It is so simple, quick and it always turns out looking faaaaaabulous.

Ingredients: 
Serves 2

2 medium salmon fillets (Wild caught preferred)
2 tbsp olive oil
2 tbsp minced shallots
1/2 cup blueberries
2 tbsp water
1 tbsp balsamic vinegar
2 fresh sprigs of dill to garnish 
   salt and pepper to taste

Steps:

1. In medium pan add 1 tbsp olive oil
2. Lightly rub salmon fillets with sea salt on top sides of flesh.
3. Place fillets in pan on high heat. 3-4 minutes on eat side, or until it flakes easily.
4. While salmon is cooking,  place small pot on medium heat with one tbsp olive oil and add shallots.
5. Once translucent, add balsamic vinegar  and blueberries.
6. Coat and mix until blueberries dissolve in a sauce. Add water and lower heat.
7. Once salmon is done, place on plate and drizzle the blueberry sauce generously.
8. Gently lay the fresh sprig of dill on top and enjoy!


xo

Marisa

Comfort Garden Delight.

Where did I come up with the name of this recipe you ask? Why, make it and you'll see. The savory flavor of the stew and the sweetness of the sweet potato... straight up comfort food.  Its vegan friendly and you'll even get your vegetables in for the day.

Ingredients:
(Serves 2)
2 medium sized sweet potatoes
1 can garbanzo beans
1 cup diced tomatoes
2 tbsp coconut oil
1 minced shallot
1/2 cup water
1 cup coconut cream
1/2 lemon
1 12oz bag spinach
1/2 tsp cinnamon
1 tsp ground ginger
1 tbsp lemon zest to garnish
1 pinch sea salt

Steps:
1. Preheat oven to 350F
2. Place potatoes in oven for 45 minutes to an hour, depending on size.
3. In a large sized pan add coconut oil and towel dried garbanzo beans on medium high heat
3. Move constantly until beans are turning golden brown then add shallots, tomatoes and spinach
4. Squeeze the lemon over the stew and turn on low heat.
5. Add the coconut cream, water, cinnamon, ginger, salt.
6. Stir on low heat for 10-15 minutes.
7. Take sweet potatoes out of oven and cut half way down.
8. Place on plate and serve the stew on top.
9. Add lemon zest and enjoy!

Scallops with Red Grapes and Sliced Almonds

Like my last post said, Grapes are in season. And I don't know about you, but I have exhausted the standard chicken grape salad. or fruit plate with grapes. So tonight, I mustered something different. With a quick stop at Whole Foods, I ended up with this recipe.

                              Scallops with Red Grapes and Sliced Almonds

Ingredients:

2- Tbsp Ghee ( Indian clarified butter)
6- Wild Caught Fresh Scallops
1- 1/2 shallot ( Minced)
1- 1/4 cup Red Grapes ( Halved)
1- Tbsp Sliced and Toasted Almonds
1- Tbsp Parsley ( Chopped)
1- 1/4 Lemon


Steps:

1. Toast almonds in pan until golden brown. Set aside.
2. melt Ghee, or butter for 2 minutes until just about browning.
3. Salt scallops, then place in pan. 3 minutes on each side.
4. Place scallops on plate.
5. Add shallots and grapes and cook for 2 minutes
6. Stir in lemon juice, Almonds, and Parsley.
7. Spoon sauce over scallops and enjoy!


Note: You may use regular butter or coconut oil in place of Ghee. Although I advise you to get familiar with Ghee, its delicious! You can get it at Whole foods!