Salmon, Chicken, and… Snowzilla

Okay. I’ve gotten way behind, and I pretty much stopped doing the BA Food Lovers Cleanse recipes. I ended up with a lot of leftovers, then Dan and I went out of town last weekend, and things just sort of fell apart from there. But I’ll share a couple more.

First though – Snowzilla 2016 is upon us. Luckily, we have tons of food. We got a farm box delivery this morning on top of all the vegetables we already had. Tomorrow is going to involve roasting vegetables and soup-making, for sure. I’m defrosting some chicken, some fish, and I’m stocked on nut butters for the duration :-).

So, it feels like weeks ago now, but I made the Salmon with Cucumber Sauce and Carrot Salad¬†with a side of Garlicky Bok Choy¬†on a week night. IMG_8739Wait, it was weeks ago. Anyway, they both seemed like fairly simple recipes, but somehow, the meal ended up not being ready til 8:45 pm, and I am usually heading toward bed by 9. To be fair, I don’t usually get home until 7:30, and then I have to take the dog out, change my clothes, etc… so it probably didn’t take that long to make. I just remember feeling rushed when I finally sat down to eat it. I¬†did get to use my new mandoline for the¬†first time, though, to make that carrot salad. That was fun, and a little terrifying.

Instead of saucing the salmon with cucumber-yogurt sauce, I sauced it with cucumber-no-yogurt sauce (still doing that whole #Whole30 thing…). It was good! I think the carrot salad was the star, though. But everything was tasty.

Next up was the Turkey Breast with Roasted Broccolini… which I made with chicken breast instead.¬†I went to Whole Foods to shop for the next several BA FLC meals and picked up bone in chicken breasts for the Oven-Roasted Chicken with Grapes¬†(which I never made and don’t think I will, because I’m currently defrosting that chicken and intend to use it for soup tomorrow instead, and I ate all the grapes today! Oh, but now we’ve got those 6 shallots… hm). I looked for the requisite turkey breast, but all I could find were breasts that had been brined in a variety of flavors, all of which included¬†sugar! There may have been some that were not brined but that were also not bone-in, but I particularly wanted the bones… so I opted for another pack of that bone-in chicken breast instead. Turned out great! The broccolini was so good. I love roasted vegetables.

Guided by the BA FLC meal guide, I also made a side of Roasted Sweet Potatoes with Garlic and Chili, which is basically my favorite food ever. This has been in the BA Cleanse before. Love. I eat a ton of sweet potato fries anyway, but going that extra step to add garlic and hot sauce (or cayenne pepper, or ancho chile pepper, or whatever pepper) – boom. Amazing.

And finally, I made the Bistro Salad with Roasted Vegetables, which is probably my second favorite food ever. Roasted vegetables¬†and a runny, poached egg? Yes please. For about a week there, I basically made roasted vegetables every day and just added to the container of leftovers in the fridge. I did make some special for this meal though, including the carrots and celery root (couldn’t find parsnips, sadly – I’ve looked twice now in the past few weeks. Is there a parsnip shortage??). This was my first time cooking with celery root! Fascinating. And delicious. Anyway, super easy, yummy recipe. Time-consuming due to the vegetable chopping and roasting, but you can do that while watching Netflix. Worth it.

Oh wait, I did make one more. Sea Scallops and Celery Root Lemon Salad.¬†IMG_8781I got to use my mandoline¬†and cook with celery root again (actually, no cooking involved, the celery root was raw). This one was quick and easy. The celery root salad was really great. I would make that again. I¬†should make that again. Yeah! I’m going to make that again. Soon. After the snow melts.

And, okay guys, I’ve been reading a few tips about food photography. Enough to know that I am doing it all wrong, but not enough to convince me to change my ways quite yet. But wait for it. Maybe it’s coming.

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