Laura Gerber, active, and Mitzi Beach, sustainer, members of the Junior League of Wichita, connected to find two of many wonderful recipes in their latest cookbook, Pinches & Dashes.
Their goal was to use recipes that were quick, healthy, and of course delicious thus Seared Salmon with Horseradish & Green Onions ( page 101 ) along with Chopped Kale Salad with Currants & Pine Nuts ( page 65 ) were right on target.
Seared Salmon with Horseradish & Green Onions
I followed the recipe except for these adjustments:
Substituted the Horseradish for a blend of horseradish and mustard to please more palates.
When baking in 375 degree oven, thickness of filets really matters and I only cooked salmon for 5 minutes, letting it rest for about 5 minutes while I finished our setting out meal. Allows salmon to finish cooking without drying out. And, there is no going back on overcooked seafood!
Chopped Kale Salad with Currants & Pine Nuts
This recipe was followed exactly except for using cran-raisens for currants.
To make our meal a cold weather dish or to add more substance to those wanting more than a vegetable and a protein,
Cooked wild rice in chicken broth ( canned , reduced sodium )
Added prepared in advance, the kale salad. Really yummy heated up later or next day so can be made ahead.
Also, adding cooked chicken for another full meal, is a slam dunk for busy cooks!