^{Photo:ziplist.com}

I eat vegetables – don’t get me wrong! It’s rare in the evening or on Sunday that I don’t round out a dish with broccoli roasted at high heat with salt, pepper and olive oil, or asparagus sautéed at high heat with salt and pepper. Last week I ate some “anemic” canned corn popped into the microwave-on high heat-with salt and pepper. Yes, I eat vegetables: sometimes the same few, over and over, served with a dollop of (dare I say) disinterest. Do you ever find your veggies perfunctory, a thing you put on your plate so you don’t feel bad about yourself? I realize my dinner decorum is pretty revealing: I devour my vegetables the moment I sit down when I’m alone, eager to get the token portion out of the way before digging into the good stuff. Well, no more. Instead of eating my spinach first, I combined it with rice and pistachios. I hope you love this recipe as much as I do!! This is a side dish to savor!!!

• 1 cup basmati rice, rinsed
• ½ tsp. kosher salt, plus more to taste
• 2 Tbsp. olive oil
• 1 clove garlic, sliced
• 2 pounds spinach, stemmed and cut into ½” wide strips
• Finely grated zest of 2 lemons
• 1 Tbsp. chopped fresh dill
• ½ cup roasted and shelled pistachios, coarsely chopped
• Pinch of red pepper flakes
• Ground black pepper

1. In a medium saucepan, bring 2 cups water to a boil.  Stir in rice and ½ tsp. salt.  Cover and cook over very low heat until rice has absorbed water and is tender but firm, 14-15 minutes.  Keep rice covered.
2. Meanwhile in a large pot, heat 1 Tbsp. olive oil.  Add garlic and cook over medium heat until golden, about 1 minute.  Remove garlic with slotted spoon and discard.  Increase heat to high and add spinach in 3 batches, stirring and adding each batch as the previous one starts to wilt.  Cook until tender, about 3 minutes total.  Remove pot from heat and stir in lemon zest, dill and remaining 1 Tbsp. olive oil.  Stir in rice, fluffing it up.  Stir in pistachios and red pepper flakes, season with salt and black pepper to taste, and serve.

Heaven knows I’m always looking for an easy recipe. I must say this one is WAY easy and a great way to get your kids to eat vegetables. Personally, I find the bright colors of the vegetables attract interest and versatility allows you to put together any combination of vegetables you like.

 Image: healthbeautylife.com 

Ingredients

6 oz. cocktail cups (plastic or glass)

Assorted vegetables such as:  snow peas, cherry tomatoes, asparagus, bell pepper strips, carrot, zucchini spears, celery sticks

Favorite creamy dressing such as ranch, bleu cheese, Caesar, creamy balsamic, green goddess

Place a few tablespoons of dressing at the bottom of the cocktail glasses.  Arrange a variety of veggies in the cups and set out on a serving tray – ENJOY!

Photo: Aslolife.com

I love adding golden raisins to my salmon! It lends an unexpected shot of sweetness.  A quick soak before adding them to the baking sheet keeps them plump, even when roasted.

Ingredients 

• 2 Tbsp. golden raisins
• 1 cup grape or cherry tomatoes
• 2 Tbsp. capers, drained
• 4 Tbsp. olive oil
• ¾ cup packed parsley leaves
• 1 clove garlic
• ¼ tsp. salt
• ¼ tsp. crushed red pepper
• 4 4-oz. frozen salmon fillets, about 1 inch thick
• Fresh parsley leaves (optional)

1.  Preheat oven to 400.  Line a 15x10x1 inch baking pan with foil; set aside.
2. In a small bowl soak raisins in hot water until softened and plump, about 10 minutes.  Drain; set aside. To another small bowl add tomatoes and capers.  Drizzle with 2 Tbsp. of olive oil; toss gently to coat.
3. Meanwhile, in a food processor combine parsley, the remaining 2 Tbsp. olive oil, garlic, salt, and crushed red pepper.  Cover; process until smooth.
4. Remove salmon from freezer; place on the prepared pan.  Spoon parsley mixture over each salmon fillet, spreading to cover.  Spoon tomato mixture around salmon on the baking pan.
5. Roast uncovered for 14-15 minutes.  Remove pan from oven.  Add raisins, stirring into tomato mixture.  Return pan to oven; roast 14 to 15 minutes more or until fish flakes easily with a fork.
6. Transfer the salmon to a platter; spoon over tomatoes, capers, raisins, and any remaining pan juices.  Sprinkle with fresh parsley leaves, if desired.  Makes 4 servings.

*To use fresh or thawed – Start by roasting tomato mixture for 18 minutes.  Then add salmon to the baking pan, along with the raisins.  Roast 10-12 minutes more.

*Salmon can go straight from the freezer to the oven without sacrificing flavor or texture.  Make sure fillets are similar in shape and thickness for even cooking.

*Did you know Flash-frozen fish is processed and frozen immediately after it’s caught? Look for deals on bags of individually vacuum-sealed salmon fillets.  Fresh fish should be frozen within 2 days of purchase. Wrap tightly in moisture-and vapor-proof warp such as plastic wrap, heavy-duty foil, or freezer paper and store in a freezer container or bag for up to 3 months.