Corn Salad and Baked Thyme Salmon

Need a fresh salad idea for your summer menu? Try this corn salad I paired with baked thyme salmon:

For four:
Four ears of corn
Ten sprigs of asparagus
1/2 red onion
3 medium sized tomatoes
1 avocado
1 orange or yellow bell pepper
1/4 c. Lime juice
Handful of fresh herbs (I used chives, thyme, cilantro and parsley)
About ten balls of fresh coriander (or about 1/4 tsp dried)
4 tablespoons butter
Salt, pepper and tajin or chili powder to taste (for the corn)

Roll the corn cobs in the butter and coat with salt, pepper and tajin. Bake at 400 degrees Fahrenheit for 30 minutes. At the 20 minute mark, add the asparagus to the pan, being sure to coat it In some of the butter and spices as well. Remove the pan from the oven and let them cool. Meanwhile, chop all of the other ingredients finely and mix in a bowl with the lime juice. Smash the coriander with a knife and chop it up too.

Once the corn and asparagus are cool enough to touch, cut the kernels off of the cobs and add them to the salad. Chop the asparagus to about 1 inch pieces and add them too. Toss and top with whatever meat you like, or eat it on its own with a sprinkle of feta or goat cheese.

The salmon is just drizzled with a bit of avocado oil and baked at 350 for 25 minutes with salt, pepper and thyme sprigs. I topped it with a purple thyme flower.

Corn Salad and Baked Thyme Salmon

Need a fresh salad idea for your summer menu? Try this corn salad I paired with baked thyme salmon:

For four:
Four ears of corn
Ten sprigs of asparagus
1/2 red onion
3 medium sized tomatoes
1 avocado
1 orange or yellow bell pepper
1/4 c. Lime juice
Handful of fresh herbs (I used chives, thyme, cilantro and parsley)
About ten balls of fresh coriander (or about 1/4 tsp dried)
4 tablespoons butter
Salt, pepper and tajin or chili powder to taste (for the corn)

Roll the corn cobs in the butter and coat with salt, pepper and tajin. Bake at 400 degrees Fahrenheit for 30 minutes. At the 20 minute mark, add the asparagus to the pan, being sure to coat it In some of the butter and spices as well. Remove the pan from the oven and let them cool. Meanwhile, chop all of the other ingredients finely and mix in a bowl with the lime juice. Smash the coriander with a knife and chop it up too.

Once the corn and asparagus are cool enough to touch, cut the kernels off of the cobs and add them to the salad. Chop the asparagus to about 1 inch pieces and add them too. Toss and top with whatever meat you like, or eat it on its own with a sprinkle of feta or goat cheese.

The salmon is just drizzled with a bit of avocado oil and baked at 350 for 25 minutes with salt, pepper and thyme sprigs. I topped it with a purple thyme flower.

The easiest and fastest chicken noodle soup

Yesterday was a work from home day like all the rest, except the kids were out of school for a holiday. I, of course, forgot about this holiday and wasn’t prepared to serve them lunch. It was a little cold and windy, so a quick soup sounded good. This recipe is versatile — you can sub in whatever veggies or noodles you happen to have on hand. You could even sub the chicken breast for leftover pork tenderloin, or omit the meat all together. I had only frozen chicken on hand, so I did a quick defrost method. This takes about ten minutes to prep, and can simmer for as little as 20 minutes or as much as an hour. This version serves two tiny people and two adults (or it could make two larger portions).

Ingredients:

  • One large chicken breast (mine was frozen, I popped it into a bowl of hot water for a few minutes)
  • One box (four cups) organic chicken bone broth, plus one cup water
  • Three to four large carrots, peeled and chopped
  • Three celery stalks, chopped
  • One onion, finely chopped
  • Two tablespoons avocado oil
  • One tablespoon minced garlic (two to three cloves)
  • Salt and pepper, to taste
  • About 8 oz (half a normal sized package) rice noodles (you can sub any regular gluten free pasta here)
  • A few sprigs of thyme, leaves torn off and stalks discarded

Bring the broth and water to a boil, add the frozen/partially defrosted chicken breast and lower the heat to a simmer. Cover, and simmer about five to ten minutes, or until the chicken is cooked through. While this is happening, boil a separate pot of water for the noodles.

Add all of the veggies to the pot, and let simmer for a few minutes. Add the salt, pepper and thyme. Pull the chicken breast out and cut it up into small pieces (or shred it if it is soft enough). Add the chicken back to the mix.

Boil the noodles separately until they are al dente, while allowing the soup mixture to continue simmering. Once the noodles are almost done, but not quite, drain and rinse them. Add them to the soup.

Divide into as many servings as you wish (this can make two large servings or four smaller ones).