The larder is getting empty and I've not had time for grocery shopping, so I got creative. I have a couple of Vital Choice halibut filets left, a small handful of kale, the dregs of a box of arugula and a dry package of quinoa. I seared the filets in cast iron, then served them with a tangy homemade chimichurri (parsley, lemon, garlic, onion, extra virgin olive oil and vinegar -- use vinegar sparingly to taste) I treated the kale to a lemon and oil massage, and then added arugula, pomegranate seeds (frozen) and pumpkin seeds. I prepared the quinoa with organic veggie broth and then stirred in some chopped raisins. This was all FABULOUS! It turned out I had plenty on hand to make a wonderful dinner. When the fridge looks empty, look deeper.
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