Ingredient: dried tarragon

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Roasted Salmon with Raspberry Cream Sauce

Serve with wild and brown rice, cranberry and walnut pilaf, steamed broccoli-

One of my most memorable seafood meals was prepared at the Bayshore Conch Club in Tampa (now an urban grocery store and sorely missed). I had ordered a salmon fillet enveloped in a golden pastry, but when you pierced the flaky crust, a layer of creamy brie cheese and sweetly tart raspberry sauce oozed its way off the hidden pink salmon. That sweet and savory, melt-in-your-mouth deliciousness was the inspiration for this meal. My version is significantly lighter and won’t cause you to need a nap, rather you’ll be wistful that the raspberry season is coming to an end and you’ll have to wait until next summer and fall for a repeat performance.

All Seasons, American, Chicken, Fall, Gluten free, Grains, Main, Paleo / Primal, Paleo/Primal, Slow Cooker, Soups, Spring, Sugar Free, Summer, Winter

Slow Cooker Creamy Chicken and Wild Rice Soup

I have never made a creamy chicken soup at home, but have ordered creamy soups in the heart of fall or the dead of winter when you just want to take the chill out of your bones. I actually first tested this on the first of October in 90 degree weather, but we cranked the a/c and my family rather enjoyed this fall/winter must-make soup, going back for seconds.

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Roasted Salmon and Grapes

Serve with millet pilaf and buttered broccoli-

A recipe on Whole Food Market’s website inspired this company-worthy meal. The original recipe featured a roasted fennel and grape sauce, but I roasted sweet onions with the grapes instead and laced it with tarragon for a more kid-friendly version. Both kids and adults alike raved about the concentrated flavors of the grapes and onions which compliment the meaty salmon very well. Perfect for fall, but also works well in the summer when you want to take breaks from salads and grilling.