All posts by Kelli

Cedar Planked Salmon with Fennel Salt

December 19, 2013Easy Weeknight Meals, Low Calorie, Main Coursesalaska salmon, cedar planked salmon, cedar planks in the oven, farm-raised salmon, fennel salt, how do you know when salmon is done, planked salmon, planked salmon in the oven, planked salmon on a barbecue, planked trout, re-use cedar planks, re-use grilling planks, salmon, salmon and fennel, testing for doneness by look and feel, testing salmon for doneness, trout, when is salmon done, wild alaska salmon, wild vs. farmed salmon, wood planked salmon, wood planks in the ovenKelli

There is simply no better dish for entertaining than cedar-planked salmon. Probably the most loved fish, this preparation elevates a nice fillet of salmon to something truly special. In the summer, I like to prepare this dish on the grill, but in the winter, I make it in the oven, and it’s almost as good.

This preparation couldn’t be easier. The keys to this dish are a cedar (or alder) grilling plank, and fennel salt. The wood imparts a smoky, earthy flavor and fennel imparts a bright herbaceous quality.

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Ultra-Healthy Noodle Bowl with Miso Tahini Sauce

December 12, 2013Easy Weeknight Meals, Low Calorie, Main Courses, Vegandelicious and filling low calorie meals, easy weeknight meals, high fiber, kale, low calorie, low calorie and high fiber, miso, miso tahini sauce, shiitake mushrooms, shiritaki, shiritaki noodles, spinach, tahini, ultra-low calorie, vegan bowl, vegetarian bowl, very low calorieKelli

The holidays and winter months are full of rich dishes, so I try to work in some ultra-healthy meals to help mitigate the deluge of potatoes and dairy.

This dish, which I lovingly refer to as a “hippie bowl”, is an ultra low calorie and high fiber antidote to holiday splurges. While you could make this with any kind of noodles and it would still be a wonderfully healthy dish, what makes this ultra-low calorie is the use of shiritaki noodles.

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Winter Panzanella

December 10, 2013Saladsacorn squash, apple, fall panzanella, hazelnuts, healthy salad, maple syrup, roasted squash, vegan, vegetarian, whole grain mustard, winter panzanellaKelli

Panzanella is a Tuscan salad typically made with pieces of stale bread which absorb the salad dressing and juices from the vegetable ingredients in the salad. Panzanella made with fresh summer tomatoes is one of my absolute favorite summer salads. But what about winter panzanella? I had some leftover pumpernickel bread, so I decided to create a winter panzanella.

Roasted acorn squash, crisp apple, sauteed kale and toasted hazelnuts all contribute to this delightfully wintry salad. This salad is amazing and rivals the summer classic. It would be an excellent addition to any holiday table.

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All posts by Kelli

Cedar Planked Salmon with Fennel Salt

Ultra-Healthy Noodle Bowl with Miso Tahini Sauce

Winter Panzanella