OFOM is Alive and Well!

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It's Not Easy Being Green... or is it?

First off the bat: the website has been up, down, and around. I sincerely apologize. We learned we have grown our user base considerably, so when everyone would log on at once, kaboom! Thankfully, it's now fixed!

So back to being green. I'm on my way to New York Sunday where I am tasked with eating my way through the city for a week. (Follow along @amandahaascooks on Instagram.) In order to train for this "job," I'm eating as many green foods as possible like broccoli, kale, green lettuces, lentils, and only a little meat this week. I'm having a blast pulling my favorite recipes from the site, and my kids are lovin it too!

So join me this week and get your greens on! We'll all feel better for it, right?

xo-Amanda
#easybeinggreen #eatyourveg #newyorkhereIcome #williamssonoma #WSTestKitchen

This Week's Recipes

 

Salmon with Lentils and Herbed Yogurt

 
Salmon with Lentils and Herbed Yogurt
Lentils get a bad rap as hippie food, but they are delicious. With this recipe, you can turn a 5 year old skeptic into a lentil fan! Skip the fish if you’d just like to make a delicious vegetarian dinner.
  • tick Easy Entertaining
  • tick Fish
  • tick Vegetarian Option
  • tick Gluten Free
  • tick Dairy Free

Ingredients

 
1/2 lb French green lentils, such as du Puy 1/4 cup olive oil
2 cups leeks, well rinsed and chopped (white and light green parts) 2 tsp fresh thyme leaves
2 tsp kosher salt 3/4 tsp freshly ground pepper
1 tbsp garlic, minced 1 1/2 cups celery, chopped
1 1/2 cups chicken broth, low sodium 2 tbsp tomato paste
2 tbsp red wine vinegar 4 6-oz salmon fillets
1/2 cup Greek yogurt 2 tsp chopped parsley
1 tsp lemon juice, freshly squeezed

Preparation

 
Bring 4 cups of water to a boil and pour over lentils in a heat-proof bowl. Let sit for 15-25 minutes, then drain.
 
In the meantime, heat the oil in a large sauté pan. When the oil is hot, add the leeks, 1 tsp of the thyme, salt, and pepper and cook over medium heat for 10 minutes, stirring frequently until the leeks are soft. Add 2 tsp of the garlic and cook for 1 more minute, stirring. Add the drained lentils, celery, chicken stock, and tomato paste. Cover and simmer for 20-30 minutes, until the lentils are tender. (You can make these ahead, by the way!) Add the vinegar and season to taste.
 
While the lentils are cooking, preheat the oven to 450˚. To cook the salmon, heat a dry oven-proof sauté pan over high heat for 4 minutes. (Nonstick is not good for this.) Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-side down in the pan.  Cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 8 minutes.

Stir the yogurt, remaining 1 tsp of garlic, 1 tsp of thyme and parsley together in a bowl. Spoon a mound of lentils on each plate, place a salmon fillet on top and top with a dollop of herbed yogurt. Serve immediately.

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