Plant It Forward

Roasted Salmon with Kale and Cabbage

Roasted Salmon with Kale and Cabbage

Roasted Salmon with Kale and Cabbage

Ingredients

  • 1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
  • 1/2 head Savoy cabbage, cored and thinly sliced (4 cups)
  • 6 tablespoons olive oil, divided
  • Coarse salt and pepper
  • 4 skinless salmon fillets (4 to 6 ounces each)
  • 1 teaspoon lemon zest plus 2 tablespoons juice
  • 1/4 cup fresh dill, chopped
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale and cabbage with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes.
  2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.
  3. http://www.marthastewart.com/1033633/roasted-salmon-kale-and-cabbage
http://plant-it-forward.org/roasted-salmon-with-kale-and-cabbage-2/

Chicken Pho Recipe

Chicken Pho Recipe

Ingredients

  • Chef Gina Lopez, Bridgeway Corporate Chef
  • Chicken Broth
  • 1 chicken
  • 5 quarts of water
  • 2 onions, halved
  • 1 3-4 inch chunk of ginger
  • 1 tsp. whole coriander seeds
  • 1 tsp. whole cloves
  • 4 whole star anise
  • 2 Tbsp. sugar
  • 2 Tbsp. fish sauce
  • 1 stick of cinnamon
  • Vegetables
  • Bok Choy quartered
  • Carrots sliced thin
  • Kale chopped
  • Radishes sliced thin
  • Beans whole
  • Noodles prepared according to package
  • Garnish
  • Sliced green onion
  • roughly chopped cilantro
  • jalapenos
  • mung beans
  • Thai basil
  • sliced limes
  • siracha

Instructions

  1. Place chicken in water and bring to a boil. Make sure to skim off stuff at the top of boiling water for a clear broth. Roast ginger and onions in oven until toasted. Place coriander, star anise, and cloves in dry pan and toast on low heat until fragrant. Place all spices in a cheese cloth and tie up. Place onions, ginger, and cheese cloth in boiling water. Let boil for about 2 to 3 hours. Remove chicken to debone and shred meat. Place water on low heat add vegetables put carrots in first and let cook till tender then add other vegetables about 3 min before serving. Place noodles and shredded chicken in bowl add vegetables and broth. Top with garnishes. Enjoy.
http://plant-it-forward.org/chicken-pho-recipe/

Roasted Salmon with bok choy

Roasted Salmon with bok choy

Ingredients

  • 1 bunch bok choy
  • 1 bunch of another green (try spinach, arugula, beet greens, etc.)
  • 6 tablespoons olive oil, divided
  • Coarse salt and pepper
  • 4 skinless salmon fillets (4 to 6 ounces each)
  • 1 tsp. lemon zest plus 2 tablespoons juice
  • 1/4 cup fresh dill, chopped
  • 1 tsp. Dijon mustard

Instructions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet toss bok choy with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon with olive oil, salt and pepperand add to baking sheet. Bake until salmon is cooked through (easily flakes), about 10-15 minutes. (Do not overcook!)
  2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and bok choy with dressing before serving.
  3. Original recipe: http://www.marthastewart.com/1033633/roasted-salmon-kale-and-cabbage
http://plant-it-forward.org/roasted-salmon-with-bok-choy/

Salmon with French sorrel sauce and roasted vegetables.

Salmon with French sorrel sauce and roasted vegetables.

Ingredients

  • Sorrel Sauce
  • 2 cups Sorrel
  • 1 cup sour cream
  • 3 garlic cloves
  • ¼ onion

Instructions

  1. Salmon - Preheat oven to 350 degrees. Season salmon with olive oil, salt and pepper. Cook salmon at 350 degrees for 12-15 minutes or until fish flakes easily with a fork. (Do not overcook!)
  2. Sorrel Sauce - Add all ingredients to blender and puree. Salt and pepper to taste. This is great for fish, chicken, or to use as a spread for sandwiches.Roasted Veggies for topping. I like to use any vegetables and sauté them till there is a char on them. Purple Bok Choy –shred or slice thin Celery leaves Carrots- shred or slice thin. Prepare a pan with a little bit of olive oil heat and add carrots wait 7 minutes and Bok Choy sauté till roasted then add celery leaves, salt and pepper at the last moment. Place on top of fish and sorrel sauce.
http://plant-it-forward.org/salmon-with-french-sorrel-sauce-and-roasted-vegetables/

Mirin Glazed Tofu with Bok Choy & Shitake

Mirin Glazed Tofu with Bok Choy & Shitake

Ingredients

  • For the Tofu:
  • 4 tbsp mirin
  • 4 tbsp honey or agave if vegan
  • 4 2tbp low sodium soy sauce
  • 1 tbsp coconut oil (or other flavourless oil)
  • 1 16oz package of extra firm tofu, drained and down the middle and then into four wedge shapes (see picture above)
  • 2 tbsp rice vinegar
  • For the Vegetables:
  • 1 tbsp toasted sesame oil
  • 2 garlic cloves, minced
  • 1 head of boy choy (or 3 baby bok choy) sliced into 1 inch strips, the tender greens separated from the firmer white part
  • 230g/8oz shitake mushrooms, sliced
  • To Garnish (optional):
  • 4-5 spring onions
  • fresh coriander

Instructions

  1. Cook the tofu: Mix the mirin, honey and soy sauce in a shallow dish. Place the tofu in the dish, and marinate for a 3-5 minutes on each side. Heat coconut oil in a large pan, when the oil is hot add the tofu and turn the pan down to medium, cook for five minutes and flip over. Add the marinade and continue to cook for 5-6 minutes
  2. Cook the vegetables:After the tofu has been flipped, and the marinade has been added to the pan, prepare a second frying pan by heating the sesame oil over medium-high heat. Add the garlic and cook for just 30 seconds being careful not to burn it. Add the white parts of the bok choy, and stir fry for about 2 minutes. Add the green parts of the boy choy and the sliced shitake, and cook for another 3 minutes. Remove vegetables and divide between 4 plates, place a tofu wedge on top of each. Quickly, add the rice vinegar to the marinade, and stir a few times to form a sweet, salty glaze. Pour the salty glaze over each tofu wedge. Garnish each plate with coriander and spring onions if desired.
  3. http://www.emmaslittlekitchen.com/mirin-glazed-tofu-bok-choy-shitake/
http://plant-it-forward.org/mirin-glazed-tofu-with-bok-choy-shitake/