One Pan Baked Salmon and Asparagus
2017-05-31 19:04:00
Serves 4
Lemon, garlic and parsley are infused in One Pan Lemon Garlic Baked Salmon & Asparagus ready in only 10 minutes!
Cook Time
10 min
Ingredients
- 4 - 6 (6 oz or 170 g) salmon fillets, skin removed
- 2 tablespoons minced garlic
- 2 tablespoons fresh chopped parsley
- ⅓ cup freshly squeezed lemon juice
- Olive oil cooking spray
- 1 teaspoon Kosher salt (or sea salt flakes)
- ½ teaspoon cracked black pepper
- 4 bunches asparagus (24 spears), woody ends removed
- 1 lemon, sliced to garnish
- ⅓ cup beans/peas or any other greens
Instructions
- Preheat oven broiler (or grill) to high heat. Line a baking sheet with aluminium foil. Arrange oven shelf to the second top shelf (about 8-inches from the heat element).
- Place the salmon on a large baking tray. Rub each fillet evenly with the garlic and parsley to evenly coat; pour over the lemon juice. Spray with a light coating of olive oil spray and season with salt and pepper. Arrange the asparagus and greens around the salmon in a single layer, and place the lemon slices over the top.
- Broil (or grill) for 8-10 minutes, or until salmon is cooked through to your liking.
- Serve with the asparagus and beans/peas
https://www.poppyinnovations.ca/
Summertime Ratatouille
2017-05-24 19:53:52
Serves 4
Ratatouille is a rustic vegetable mélange out southern France, great for summer with fresh seasonal vegetables. Hearty and filling, made mostly of vegetables makes it lower in calories and each bite is packed with flavour.
Prep Time
15 min
Cook Time
45 min
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 eggplant, cut into 1/2 inch cubes
- salt to taste
- 1 cup grated Parmesan cheese
- 2 zucchini, sliced
- 1 large onion, sliced into rings
- 2 cups sliced fresh mushrooms
- 1 green bell pepper, sliced
- 2 large tomatoes, chopped
Instructions
- Preheat oven to 350 degrees F. Coat bottom and sides of a casserole dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
- Bake in preheated oven for 30 minutes.
Notes
- This recipe was prepared in our Plant to Plate class. Learning how to grow veggies and prepare tasty dishes with the freshest of ingredients is part of how Poppy Innovations is changing the way we eat!
https://www.poppyinnovations.ca/
Stove Top Peach Cobbler
2016-09-06 08:36:22
Too hot to turn the oven on this summer, you can still enjoy summer stone fruit with this stove top cobbler. Peaches are excellent sources of potassium and vitamin A. Serve this home-cooked dessert with calcium-rich yogurt for a whole food and flavourful dessert.
Ingredients
- 8 cups of fresh peaches (~8 peaches)
- ½ cup white sugar
- ½ cup water
Cobbler
- 1 egg + milk to make ¾ cup
- ½ tsp vanilla extract
- 1 cup flour
- 2 tsp baking powder
- ¼ cup white sugar
- ¼ cup brown sugar
- pinch of salt
- garnish with mint
Instructions
- To Peel peaches, score the peaches with an X on the bottom. Get a large pot of hot boiled water. Dip peaches in for ~60 seconds, then dip in a bowl of cold water. The peach skin should easily slip off the peach. Slice peaches.
- In a large bowl, mix together peaches, sugar, water. Adjust sugar for ripeness of fruit.
- Lightly mist bottom of a large Dutch oven or heavy-bottomed pot with vegetable oil spray. Pour peach mixture into pan. Heat over medium heat.
- In a liquid measuring cup, hand-beat one egg then add in enough milk to make ¾ cup. Add in vanilla.
- In a separate bowl, mix together the flour, baking powder, sugars, salt.
- Hand stir in egg mixture to the flour bowl, until just mixed. Do not overmix.
- When peaches are slowly simmering, drop batter mixture on top of peaches. Cover with lid. Cook for ~10 minutes on low-medium heat, or until cobbler is cooked. Serve in a bowl with a dollop of vanilla yogurt. Garnish with mint.
https://www.poppyinnovations.ca/