Photography – Kalida Corner

Light Lunch

Ingredients:

For 4 wild salmon filets (6 oz each)

For the basil bruschetta: (makes 2 1/4 cups)

Directions:

Combine onion, olive oil, balsamic vinegar, 1/4 tsp salt and pepper. Set aside a 5 minutes.
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes.
Preheat oven to 350. Place the parchment paper on a baking sheet and place the filets on the top of the paper.
Drizzle olive oil on the filets, sprinkle with salt and pepper.
Bake for 20 minutes. Remove from oven and let rest for 2 minutes
Serve topped each with generous 1/2 cup basil bruschetta.

Here’s my favorite healthy mashed thyme-potatoes recipe:

2 cups organic Russet potatoes (skin on)

2 tbsp grass-fed ghee

2 tbsp chopped fresh thyme or rosemary

2 cloves garlic, minced ( used 1tbsp garlic paste)

1 tsp ginger paste

1 tsp Himalayan salt ( as desired)

1/4 tsp freshly ground black pepper

Cut your potatoes into fourths and boil in the stock for 10-15 minutes, until soft.
Meanwhile, in a wide bowl combine the rest of the ingredients ( thyme, garlic, ginger, salt, pepper, and ghee).
Transfer potatoes to the mixed ingredients bowl and add 1/2 cup of the cooking liquid.
Mash with the potato masher.
Mix well; stir in more broth or stock as needed for desired consistency.

3 tablespoons of fresh lemon juice

2 tablespoons of extra-virgin olive oil

1/2 teaspoon of Himalayan salt (as desired)

1 bunch kale, leaves thinly sliced and ribs removed

1/4 cup dates

1 medium Honeybear Apple

1/4 cup slivered almonds, toasted Toast Almond Directions

1-ounce Pecorino, finely grated (1/4 cup)

Freshly ground black pepper

Whisk together the lemon juice, olive oil, and salt in a large bowl. Add the Kale, toss to coat and let stand 10 minutes.
While the Kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds, and cheese to the kale.
Season with salt and pepper and toss well

Enjoy!