What's Cookin'

Dinner tonight:
Agave Salmon
Dijon Potatoes
Leftover Grilled Asparagus
Berries and Mango for Dessert

Here's the rundown.... super quick and easy:


Agave Salmon
Salt and pepper Salmon Fillets (hint 1: I always use Kosher salt hint 2: I always use wild caught Salmon)
Drizzle each salmon fillet with agave syrup
Bake 350 for 20 min

Dijon Potatoes (adapted from Barefoot Contessa)
red potatoes (cut up)
1 onion (rough chop)
Drizzle with Olive Oil
A few generous squirts of grain mustard
Salt
Pepper
Then give it a good toss on a baking sheet and Bake 425 for 45 min.

Grilled Asparagus (so these were left over from last night but I thought I would let you know how they were prepared anyway)
Toss Asparagus with olive oil, salt and pepper.... place in a mesh grill basket and grill 'til done)

Berries and Mango
1/2 pint of blueberries
1/2 pint of strawberries (chopped)
1 mango (diced)
Toss and drizzle with honey


So that's the run down. I am always trying to come up with quick easy menus that are Real Food. We do our best to eat whole foods, organic, and non processed. Of course we break the rules but this is our goal. I will keep you posted on future recipes and menus that we like in our house.

* Pict: oldie but a goodie!