'EARTH DAY' SIMPLE SUNDAY NIGHT SUPPER ~ WILD ALASKAN SALMON PRIMAVERA

EARTH DAY NETWORK

http://www.earthday.net/

WILD ALASKAN SALMON PRIMAVERA

~ Wild 'Alaskan' salmon is one of the many fish considered not only high in omega-3 fatty acids and low in environmental contaminants but also eco-friendly. Try this delicious spring supper.

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2 lbs. wild Alaskan salmon

juice and zest of a fresh lemon

sea salt & freshly ground pepper to taste

3 Tbsp. extra-virgin olive, divided

1 large minced garlic cove

1 well washed sliced leek

2 julienned sliced blanched carrots

1 julienned sliced red pepper

1 julienned sliced yellow pepper

1 julienned sliced orange pepper

1 lb. fresh baby spinach leaves

1/2 lb. diagonally sliced blanched asparagus

• Rinse fish and pat dry. Place in shallow non-metal pan. Sprinkle with lemon juice, zest, scant sea salt & cracked pepper. Set aside.
• Meanwhile, saute garlic and leek in 2 Tbsp. olive oil. Add carrots, peppers, and asparagus. Cook until tender crisp. Cover and keep warm.
• Grill fish on high about 7 minutes or until heated through but not overcooked.
• While fish is cooking, saute spinach in remaining 1 Tbsp. olive oil, adding a bit at a time until slightly wilted but still green.
• Serve fish over bed of spinach. Top with sauteed vegetables.

NOTE: Below is a site for a June 2006 'Pocket Seafood Selector'

indicating more eco-friendly fish.

http://www.environmentaldefense.org/documents/1980_pocket_seafood_selector.pdf

POTATO LEEK SOUP & BROTHER GRIMALDI'S IRISH SODA BREAD

"A cabin with plenty of food is better than a hungry castle."

~ Irish Proverb

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POTATO LEEK SOUP

~ Velvety smooth traditional Irish soup

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2 peeled and sliced pounds of white potatoes

1 well-scrubbed and sliced bunch of leeks

1 stick unsalted butter

1 large chopped white onion

3 stalks chopped celery

5 cups organic chicken stock

2 cups half & half

1 cup milk

1 Tbsp. dried parsley flakes

1 tsp. white pepper

coarse salt to taste

1 whole bay leaf

1/4 tsp. mace

fresh chopped chives or watercress

• Melt butter in large stock pot. Add leeks, onions and celery. Cook until wilted, stirring frequently. Add chicken stock and bring to boil. Add potatoes, parsley, salt & pepper, and bay leaf. Simmer 20-30 minutes until potatoes are tender. Remove bay leaf.
• In batches, puree in blender until smooth. Return to pot and add half & half and milk (or any combination to make broth rich or lighter). Stir in mace and re-season to taste. Serve sprinkled with chives or watercress. (about 8 servings)

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BROTHER GRIMALDI'S IRISH SODA BREAD

(as made in certain Southern regions in Ireland & in the days of Brother Rice's 'Galway Fairs')

~ from Cooking With Brother Rice

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4 cups sifted flour

1 1/2 tsp. baking soda

1 tsp. salt

2 Tbsp. caraway seeds

3/4 cup sugar

1 cup raisins (or currants)

2 Tbsp. melted butter

2 lightly beaten eggs

1 1/2 cup buttermilk

• Sift flour, soda & salt into bowl; add seeds, sugar and raisins (or currants).Mix together and stir in butter, eggs and buttermilk.
• Put batter in round 2-quart pan and with rounded knife cut a cross on top of loaf. (Or gather in large form and bake on Pam sprayed baking sheet. Cut cross and sprinkle lightly with sugar and additional caraway seeds.) Bake 45-60 minutes at 350-degrees.

ROASTED BUTTERNUT SQUASH and LEEK SOUP

ROASTED BUTTERNUT SQUASH AND LEEK SOUP ~

with SOUR CREAM, CRISP BACON AND SCALLIONS

" This is a quintessential fall soup, resplendent with the

golden color of fall leaves. The hearty flavor of squash is

complimented by a dollop of tangy sour cream and crisp

smoky bacon bits."

(Gunflint Lodge Cookbook)

~ featured in "Diary of a Ho-Hum Housewife"

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5 lbs. butternut squash

4 Tbsp. butter

3 large cleaned and chopped leeks

1 medium onion

5 cups chicken stock

1 tsp. dried thyme

1/2 cup cream ( heavy or half-and-half)

1 1/4 tsp. salt to taste

1/2 tsp. freshly ground pepper

1/2 cup sour cream

4 Tbsp. chopped chives or green onion tops

8 slices crumbled crisp bacon

Preheat oven to 400 degrees. Cut squash in half lengthwise; scrape out seeds. Place cut side down on a cookie sheet. Pour very hot tap water around squash to a depth of 1/4 inch. Bake until tender, approximately 40 minutes, additional water as needed. Remove from oven; let cool to room temperature. Remove squash from shells and reserve. In medium saucepan, cook leeks and onion in butter until tender. Add squash, broth, and thyme. Simmer 30 minutes. Puree in food processor or blender (in batches if necessary). Return to pan and add cream. Season to taste with salt and pepper.

Garnish with dollop of sour cream, chives, and crisp bacon

(Serves 8)