Market Recipe/ Gluten & Dairy Free Salmon topped with Ramp Pesto served on a bed of Arugula Quinoa Salad

Market Recipe/  Salmon topped with Ramp Pesto served on a bed of Arugula Quinoa Salad
Dietary Consideration/ Gluten Free, Dairy Free, Sugar Free, Low Fat, Low Calorie
Wine Pairing/ Chardonnay from California 

Yes it is (was) that time of year again... the 2 weeks per year that we indulge in spicy, garlicky and sweet sweet culinary gold that is the RAMP. Lets just say this was fantastic and you should make it... best of all its super easy! Use the ramp pesto recipe from last year's post on the ramp and follow the directions below. Click the above link to learn what a ramp is.

Pan Seared Salmon on a bed of Arugula Quinoa Salad topped with Ramp Pesto
Serves however many you would like depending on the quantity of ingredients you buy

Ingredients/
Ramp Pesto
1 box of quinoa (1 cup uncooked serves 4 people)
1 bag of arugula
1 6oz piece of salmon per person
2 Lemons
Salt and Pepper to taste

Directions/
Step 1/ Make ramp pesto from my previous post Vegan Ramp Pesto and the Island of Culinary Gold

Step 2/ Prepare quinoa according to the instructions on the box

Step 3/ Pan sear salmon, 4 minutes per side

Step 3/ Pile quinoa and arugula on each plate season with fresh squeezed lemon juice, salt and pepper

Step 4/ Place cooked salmon on top of the quinoa salad and spread tops of the fish with the pesto and some fresh squeezed lemon juice

Step 5/ Serve and Enjoy!

Market Recipe/ (Passover) Vegan & Gluten Free Date and Fennel Quinoa Salad

Market Recipe
Ingredient/ Dates
Recipe/ Vegan & Gluten Free Date and Fennel Quinoa Salad
Dietary Consideration/ Kosher for Passover, Vegan, Gluten Free, Dairy Free, Low Fat, Low Calorie (and tasty!)

After way too many nights of eating and drinking way too much, a healthy dinner full of salads was much needed. One salad in particular was full of leftover veggies from a previous trip to the market and packed with flavor. Fennel and dried dates are a great combination, but what gave this salad its unique flavor was the addition of a Serrano chili and lemon segments. It definitely has a kick but is sweet, savory and delicious... see recipe below.

(Passover) Vegan & Gluten Free Date and Fennel Quinoa Salad
Serves 4

Ingredients/
1/4 cup plus 1 tablespoon olive oil
2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4"-thick slices
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
1 teaspoon sugar
1 cup quinoa, rinsed
1 lemon
1 Serrano chile, seeded, chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/4 cup dried dated, coarsely chopped

Preparation/
Heat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10–12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside.

Meanwhile, bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover; let sit for 15 minutes. Fluff with a fork; transfer to a large bowl.

Using a small sharp knife, cut all peel and white pith from lemon (cut into supremes). Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil to quinoa; stir. Add fennel mixture, chile, dates, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a bowl and serve.

A Martha Stewart Lunch Buffet...

Today, in honor of Bastille day I guess (don't forget your french fries)... we catered a lunch buffet for the head honchos of Martha Stewart's Magazines, Martha Stewart Living and Whole Living. Jonathan's menu included...


THE MENU
Fresh baked breads (fennel semolina, 5 grain and a french baguette)
Spinach pomegranate salad, topped with pumpkin sweets, avocado and an aged balsamic vinaigrette
Spice rubbed and hickory smoked chicken thighs with a mix of grilled zucchini and summer squash
Quinoa with yellow peppers, lime and toasted almonds
and of course for dessert we served...
Individual mango and raspberry crumbles
Almond chocolate chunk cookies
Blueberry cheesecake truffles
& Hazelnut shortbread


HUNGRY YET??