Here’s an easy one pan dinner recipe where the dressing works double-duty to season the salmon as well as the roasted potatoes.
Here’s how it works: Make the dressing and use part of it to marinate the salmon. While the salmon is marinating, preheat your oven then roast the potatoes several minutes. Remove the potatoes from the oven, make space for salmon on the baking sheet, then return the kit-and-caboodle to the oven until both are cooked to your liking.
When all is complete, toss the potatoes with the tomatoes and remaining vinaigrette. Redundant flavors? Nah. The marinade mellows in the oven then provides a lovely complement to the fresh minty spark on the accompanying potatoes.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
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