Sunday, September 13, 2015

Summer Salmon Packets

I spent some time cleaning out parts of the garden today and decided to use the produce as inspiration for dinner.  It wasn't your usual salmon dish, but i combined a couple other ideas and came up with my own recipe.


 4 salmon pieces
1 cup tomato diced (or 1 15 ounce diced canned tomatoes)
4 sprigs of thyme
12 basil leaves
1/2 lemon, sliced
1 clove garlic diced
1 small summer squash
1 small eggplant
1 teaspoon your favorite mixed seasoning (I used Spicy Honey Habaneno for a little bit of a kick!)
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
salt and pepper to taste

Preheat oven to 400 degrees
First cut 4 cookie sheet size pieces of parchment paper.  Fold in half and cut into a  big heart shape.
Next place 3-4 slices of summer squash on the parchment paper, close to center, but on one side of the fold.
Place 2-3 slices of eggplant on top.
Next place one piece of salmon on top of the eggplant.
Make 3 slits in the salmon fill the slits with diced garlic and 1 rolled basil leave for each slit.
Spoon diced tomatoes on top, then drizzle olive oil, balsamic vinegar, your favorite seasoning and salt and pepper and a sprig of thyme.
Top with a slice of lemon
Fold parchment paper in half and crimp the paper all around your salmon and veggies
Repeat the process on the other three salmon pieces
Place on cookie sheets and bake for 20 minutes.  Allow to rest out of the oven for 5 minutes.  Be careful when opening the packets so that you are not burned by the steam.  Enjoy!


Oiled parchment paper

Summer Squash and Eggplant placed on parchment
Add caption
Salmon placed on top with garlic and basil put in the slits
Tomatoes, olive oil, balsamic vinegar, salt, pepper and thyme added on top

Lemon placed on top

Parchment folded and then crimped around the edges

Bake at 400 for 20 minutes and then Enjoy!

Sunday, September 6, 2015


With all the great available produce at this time of year.  I looked at a few panzanella recipes where I could take advantage of the fresh produce in the garden.  I combined a couple different recipes to come up with one that fit the bill for my family.

2 cups day old bread cubed - I used sour dough bread
1/2 teaspoon garlic powder
1/4 cup extra virgin olive oil, divided
2 tomatoes, cut into one inch pieces
2 cobs cooked corn, sliced off the cob
1 cucumber sliced
1 can white beans, rinsed
2 green onions, sliced - white and green parts
2 teaspoons fresh thyme
2 tablespoons red wine vinegar
Salt and  fresh ground black pepper to taste
1/4 cup fresh basil

Heat 1 tablespoon olive oil in a pan,  add bread cubes and toss to coat.  Sprinkle with garlic powder.  Cook, stirring occasionally until the cubes are slightly browned.

In a large bowl combine tomatoes, cucumbers, beans, onions, and thyme.  Drizzle 3 tablespoons of oil and the vinegar.  Season with salt and pepper to taste and toss to coat.

20 minutes before serving, add toasted bread and tear basil leaves.  Toss to incorporate.


Ingredients (plus corn and garlic powder)

Toasting Bread Crumbs with EVVO and garlic powder

Finished Salad - Great for a hot day!