Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Then cut in half and fold again such that its almost square.
In the center of the parchment, lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay fish on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth.
Fold other side of paper over fish and starting at the crease, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 1 minute, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.
Creamy Broccoli Soup
4 tablespoons butter, room temperature
1 1/2 pounds fresh broccoli roughly chopped, reserve some of the florets for garnish
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper
1 russet or other starchy potato
4 cups low-sodium chicken or veggie broth
1 cup coconut milk
1 tablespoon curry powder
In a large stock pot, melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add stock and bring to boil.
Add the broccoli then grate the potato directly into the pot. Simmer uncovered until broccoli is tender, about 15 minutes. Pour in coconut milk. Puree the soup in a blender for 3-4 minutes. The soup should be velvety smooth in consistency. Add salt and pepper, to taste, and remaining florets 10 minutes before serving, then replace the lid back on the pot.
DIRECTIONS 1. Heat a large skillet over medium-high heat. Add oil and garlic. Stir for 10 seconds (don’t want garlic to burn) and add collard noodles. 2. Add 1⁄4 -1/2 cup water, stir and cover with lid for 5 – 10 minutes, until collards wilted. 3. Remove lid and let water evaporate. 4. Serve with your favorite
1 cup Farro cooked
¼ Chopped Yellow Onions
1 Bunch Tuscan Kale
1/4 cup Cherry Tomato Medley
Chili Flake to taste
Garlic to taste
White Wine splash
White Wine or Champagne Vinegar
Flat Leaf Parsley
S & P
Cook farro in a large volume of moderately salted, slowly boiling water for 15 – 18 minutes (until tender, but not soft), drain farro, toss with olive oil and set aside on a sheet pan or other shallow container to cool.
Saute onions with olive oil till translucent, then combined with cooled farro and adjust flavoring to your liking.
Saute kale in olive oil over med-high heat, tossing initially to coat and salting lightly, add just a pinch of chili flakes once kale is somewhat wilted and continue cooking, tossing over occasionally.
When nearly cooked (stems still somewhat al-dente) add thinly slivered garlic and continue cooking over reduced heat to soften. Then finish with a splash of white wine (prevents garlic from browning; de-glazes pan, steam to finish kale stems)
Make a tomato salad by cutting mixed cherry tomatoes in half, then lightly coat with olive oil and splash of vinegar to marinate/macerate lightly, season with S&P
Toast and slice or chop almonds.
In a large bowl, mix farro/onion, kale, tomatoes and incorporate well.
Add olive oil, S&P and lemon juice to dress, then finish with parsley.
Cross-cut pitted avocado halves and scoop directly from skins in to mixture, folding in gently