This soup is the essence of winter. The leeks and potatoes from my Full Circle Farms deliveries had been accumulating in my fridge and pantry. This soup is an amazing use of these simple ingredients. I make this soup for dinner and take/send the leftovers to be reheated in the office microwave the next day. I like to serve this with homemade croutons (in this case I made pumpernickel croutons) and a bright salad (anything with apples or beets would be perfect).
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.
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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