J & K say: The two sisters made dinner together! Kathryn visited Jamie for the weekend to continue K’s birthday festivities. (Remember, you can celebrate the WHOLE month of your birthday.) Happy 24th birthday to K! 24K!
We rocked dinner with 3 amazing recipes: Almond Citrus Sockeye Salmon, Crispy Kalamata Kale with Balsamic Parmesan Sweet Potatoes, and Cilantro Citrus Quinoa with Fresh Cherries. We could not believe how absolutely amazing the meal was! Let us take you on a spin around the plate!
First stop, the salmon.
Let’s go back even further on this one… to the time when it was raw!
And it only became more beautiful (and appetizing) with some TLC and oven-time….
Next stop, one of the best side dishes we’ve ever created- Crispy Kalamata Kale with Balsamic Parmesan Sweet Potatoes.
These flavors made for a delightful marriage of sweet and savory, rich and healthy, flavorful and fabulous.
Can we give it a blue ribbon now? Please? Yes, vegetables can be oh-so-good…
We’re at our final stop. Meet the finale- Cilantro Citrus Quinoa with Fresh Cherries.
Although quinioa is an “ancient grain,” she can still party like the kids…
The fruity quinoa dish was so fresh and so refreshing!
Guess what the two sisters would eat at work the next day? (Hint: The quinioa looked pretty in the Mason jar, but we loved having leftovers of everything!)
We hope you enjoyed the tour. Now, if you’ll excuse us, it’s time to get eatin’!
Crispy Kalamata Kale with Balsamic Parmesan Sweet Potatoes
- 4 small-medium sweet potatoes (organic)
- 6 cloves fresh garlic (organic)
- 6 cups kale (Nature’s Greens organic)
- 2 Tbsp extra virgin olive oil (Filippo Berio)
- 16 pitted kalamta olives (Peloponnese)
- 1 cup sweet roasted red peppers (Mancini)
- 3 Tbsp balsamic vinegar (Bertolli, of Modena)
- 1/3 cup shaved Parmesan cheese (Publix)
- Preheat oven to 375ºF. Chop sweet potatoes into slightly larger than bite-size pieces. Spread in pan and toss in extra virgin olive oil. Bake for 25 minutes.
- Prepare the remaining ingredients: thinly slice the garlic and kalamata olives, and chop the roasted red peppers.
- Evenly sprinkle the garlic, olives and peppers over the sweet potatoes; add kale and toss. Bake another 10 minutes to 20 minutes, until kale is crispy.
- Remove from oven. Sprinkle Parmesan cheese and drizzle balsamic vinegar on top. Add salt and pepper to taste. Enjoy!
Cilantro Citrus Quinoa with Fresh Cherries
- 1 fresh orange (just for the zest)
- 30 fresh cherries
- 1 cup fresh cilantro
- 15 oz can low sodium chickpeas (Publix Greenwise)
- 1 Tbsp extra virgin olive oil
- 1/8 tsp salt
- dash freshly ground pepper
- 1 cup quinoa, pre-washed (Ancient Harvest)
- 2 cups water
- In a medium pot, combine quinoa and water. Stir. Bring to a boil. Reduce heat to a simmer and place a lid on a slant over pot and cook for 15 minutes or until water is absorbed. Remove from heat. Pour extra virgin olive oil on top followed by salt and pepper. Place in a medium-sized bowl and refrigerate.
- Zest orange with a microplane. Pit cherries using a pitter and then use a knife to quarter cherries. Use kitchen shears to chop cilantro. Rinse and drain chickpeas. Add ingredients to the bowl with quinoa. Gently toss. Refrigerate until chilled. Enjoy!
Almond Citrus Sockeye Salmon
- 1 lb wild sockeye salmon, skinless (Publix Seafood)
- 1 fresh orange
- 1/4 cup fresh parsley
- 1/4 cup sliced almonds, original oven roasted (Wonderful)
- 1/8 tsp salt
- 1/8 tsp freshly ground pepper
- Preheat oven to 375°F. In a large baking dish, place salmon. Cut an orange in half and squeeze juices and pulp on top of fish. Use kitchen shears to chop parsley over fish. Sprinkle almonds on top followed by salt and freshly ground pepper. Bake for 18 minutes or until fish is cooked throughout and flakes. Enjoy!
Credit: The salmon and quinoa recipes were inspired by and modified from the Healthy Apple’s recipe for Almond Crusted Salmon with Cilantro Cherry Quinoa. The sweet potato recipe was inspired by and modified from Real Simple’s Kale with Roasted Peppers and Olives.
- Nutrition note: This meal gets super-hero status for flavor and nutrition. With power foods like salmon (omega 3s and vitamin D), sweet potatoes (vitamin A), kale (vitamin K and vitamin A) , almonds (vitamin E), quinoa (fiber, riboflavin), oranges and cherries (vitamin C), parmesan cheese (calcium), chickpeas (fiber), extra virgin olive oil and olives (unsaturated fats)… I could keep going on, but I think you get the picture. 🙂