The Nourished Kitchen By: Jennifer McGruther
By: Colleen Bunker, LAc, NTP
The Nourished Kitchen by Jenny McGruther is the cookbook that my husband and I reach for over and over again in our kitchen. The book is a wonderful collection of farm-to-table recipes that are wonderfully simple and deeply nourishing. This is the food that our great, great grandmother’s would’ve prepared. If you are new to traditional food preparation and have been thinking about trying your hand at fermenting some veggies or making your own yogurt or bone broth, this is a fantastic resource. Jenny’s book is a great combination of delicious recipes, nutritional information and how-to manual. Her passion and emphasis is on buying and properly preparing local, whole foods and supporting the farmers that are leading the way in your community. She also has a great website that provides not only recipes but other tips and info about all things food. Recently she posted an article about ways to reduce plastic in the kitchen. http://nourishedkitchen.com/ This is a beautiful, inspiring book and I think it would be a wonderful holiday gift for yourself or that traditional foodie in your life. Enjoy!
Pesto Baked Salmon
By: Christine Stecker
- 1 large zucchini
- 4 tbsp fresh basil, spinach or kale pesto – divided (click links for recipes)
- 2 (6 oz) filets of fresh salmon (skins removed)
- 2 cups cherry tomatoes
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp black pepper
- 2 tbsp fresh basil (chopped)
1. Preheat the oven to 400° F.
2. Spiralize the zucchini into noodles.
3. Press the zucchini noodles between two paper towels to get some of the moisture out of the zoodles.
4. Toss the zucchini noodles with 2 tbsp pesto.
5. Divide the zucchini noodles between two foil baskets.
6. Place the salmon on top of the zucchini noodles, then spread 1 tbsp. of pesto on each salmon filet.
7. Add the cherry tomatoes, garlic, olive oil, balsamic vinegar, black pepper and basil to a large bowl and toss.
8. Spread the cherry tomatoes around the salmon in the foil baskets.
9. Place the foil baskets on a rimmed baking sheet and into the oven for 20 minutes.
10. Remove from the oven and serve.
Northwest Kale Salad with Goat Cheese and Hazelnuts
By: Mary Warrington
- ⅔ cup hazelnuts, halved
- 1 large bunch of kale (6-8 cups torn leaves, stems removed)
- ⅓ cup olive oil
- 1 large (fist-sized) beet, uncooked
- 2 large carrots
- ⅓ cup hemp hearts
- ⅔ cup dried sour cherries
- 1 Tbsp plain yogurt
- 2 Tbsp apple cider vinegar
- 2 Tbsp fresh lemon juice
- 4 oz chevre, crumbled
- Preheat the oven to 350 F. Spread the hazelnuts in a single layer and bake for 7-9 minutes, or until fragrant. Don’t burn them! Remove from the oven, and set aside.
- Cut the kale into small pieces (smaller than dimes). In a large bowl, combine the kale with 1 tsp of the olive oil. Using both hands, reach into the bowl and squeeze/massage the kale. Work with it for about 2 minutes, or until it has noticeably softened in your hands.
- Grate the beet and both carrots with the large setting on a box grater. Toss, along with the hemp hearts and cherries, into the kale.
- Combine the remaining olive oil with the yogurt, apple cider vinegar, and lemon juice. Toss with the salad, then top the salad with the hazelnuts and goat cheese.
- This salad can be made a few hours head of time, and stored in the fridge.www.thekitchenpaper.com/northwest-kale-salad-with-goat-cheese-and-hazelnuts
Spring Asparagus Risotto
By: Leah Scott
- 4 1/2 cups low-sodium chicken or vegetable broth
- 2 tsp olive oil
- 1/3 cup shallots, chopped
- 1 cup arborio rice
- 2 oz dry white wine
- 3/4 lb thin asparagus spears, tough ends trimmed, cut 2-inches long
- 1-2 tsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
- salt and fresh cracked pepper, to taste
- 1 tsp grated lemon zest for garnish
In a large saucepan, heat broth over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minute. Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes. Add the wine and stir until it is absorbed.
Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center. Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started. When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.
Makes over 4 cups.
Servings: 4 • Size: 1 generous cup as a main • Old Points: 5 pts • Points+: 7 pts
Calories: 255 • Fat: 4 g • Protein: 9 g • Carb: 43 g • Fiber: 2 g • Sugar: 0 g
Sodium: 630 mg