Eating Fresh At Home

I’ve been experimenting a lot of with food lately.  I have been dabbling with vegan eating.  Although I don’t know that I’ll ever be vegan full time, I do believe that plant-based diets are extremely healthy and nutritionally sound.  For myself, the most important thing is to eat as fresh as possible.  I crave fresh fish, veggies, etc.  So that is where this meal came in.  Any part of the meal can be substituted.  Brussel sprouts not your thing?  Roast potatoes.  Not a fan of pasta?  Have some rice.  Don’t eat fish?  Sub chicken or beans.  These are three easy pieces that come together to make a healthy, fresh, and satisfying meal.  Hope you like it.

 I’ll give you the measurements I made which made plenty of food for two hungry runners, a tiny boy, and leftovers for lunch.

For the Roasted Brussel Sprouts:

– 3/4 pound brussel sprouts

– 1 Tbs Olive Oil

– 1 Tbs Balsamic Vinegar

– salt and pepper

Preheat the oven to 400.  Wash brussel sprouts and trim off ends.  Cut brussel sprouts in half.  Put in bowl.  Pour olive oil and vinegar in the bowl.  Stir together.  Season with salt and pepper (I always go light here, you can always add more salt at the table).  Line a baking sheet with aluminum foil.  Pour brussel sprouts on to the pan and spread around to make one even layer.  Roast for 25-30 minutes, taking them out after 15 minutes to shake the pan to move the sprouts around a bit.  The goal is to have brussel sprouts that are crisp and brown on the outside but soft on the inside.  If anything err on the side of caution and take them out a bit early.  A firmer brussel sprout is better than a charred burnt one.

For the pasta:

-8 ounces of pappardelle pasta

– 1/3 cup pesto

For ease, I didn’t make my own pesto.  I bought a local fresh variety.  We cook with pesto a lot, so I always have some on hand.  Boil water and cook the noodles al dante according to package instructions.  Heat 1/3 cup pesto in pan over low heat, toss with noodles.  Boom-done!

For the Salmon:

-1.25 lbs Norwegian Slamon (we used this because it has a higher amount of good fats, but any kind will do)

– Salt and pepper

– I Tbs Balsamic Glaze (This is just balsamic vinegar that has been reduced.  You can find it by the vinegars)

Using a pan that can go from stove top to oven, heat the pan on high.  Once it is hot, place the fish, top side down, on the pan for 1 full min.  You don’t need to put oil in the pan.  When you flip the fish only a tiny bit will stick.  Flip the fish after one minute and place skin side down.  Cook for another full minute.  During this minute season the fish with salt and pepper and drizzle the balsamic glaze on the fish.  After the minute is up, slide the pan into your oven at 400, which it already is because of the roasting brussel sprouts.  Cook for 8-12 minutes, depending on the thickness of your salmon fillet.

Start the brussel sprouts first.  Before you get them in the oven get your water started on the stove for your pasta.  Once the brussel sprouts have been roasting for about 10 min, start your fish.  This is around the time you want to start your noodles boiling as well.  This way everything ends up being done around the same time. From start to finish, this only took me 35 minutes.  Enjoy! And please let me know if you like it!

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