Growing up, we never had salmon at our house. So, I never knew the fish existed until I attended a family reunion when I was a teenager. I had an Uncle who brought salmon he caught in Alaska. I have tried salmon prepared a variety of ways, but it was not until four years ago when a friend brought some over that I fell in love. It was like eating dessert. The flavors were so rich and decadent. You do not need to do much to cook perfect salmon. Just a few ingredients to enhance the flavor and do not over cook it.
4 Salmon fillets
4 tbsp butter, melted
Dill weed, 1 tsp dried or 1 tbsp fresh
1/2 tsp garlic powder
Salt & Pepper
1-2 Lemons, sliced
This can be cooked on stove top or baked in the oven. Preheat oven to 350. Line a baking dish with tin foil, making sure to have enough foil to fold over to seal. Cover the bottom of the dish with the lemon slices. Pour the melted butter over lemons. Season salmon with dill, garlic, salt and pepper. Place salmon fillets on top of the lemon slices. Seal the foil shut. Cook for 15-25 minutes or until opaque.
EAT 5 A DAY!
Eating a serving of vegetables or fruit from each color group is one way to get the nutrients and fiber your body craves. You can buy them frozen, canned, fresh, or dried.
RED: red apples, red grapes, raspberries, cherries, watermelon, cranberries, strawberries, pomegranates, pink or red grapefruit, rhubard, radishes, tomatoes, red peppers, radicchio, beets and red onions.
ORANGE and YELLOW: Carrots, pumpkin, yellow and orange peppers, corn, yellow tomatoes, squash, and sweet potatoes, peaches, nectarines, cumquats, starfruit, apples, apricots, cantaloupe, oranges, grapefruit, tangerines, mangoes, pineapple and lemons.
GREEN: Dark leafy greens such as romaine lettuce, red tip lettuce, green leaf lettuce, swiss chard, kale, bok choy, spinach, and arugula. Broccoli, Brussels sprouts, green beans, snap peas, edamame, zucchini, green onions, celery, asparagus, artichokes, parsnips, leeks, cucumber, collard greens, okra, green apples, limes, green grapes, kiwi fruit, honeydew melon, pears and avocado.
BLUE AND PURPLE: eggplant, purple cabbage, olives, raisins, blueberries, blackberries, plums, purple grapes, boysenberries, dates, figs.
WHITE: bananas, white nectarines, white peaches, jicama, palm, garlic, cauliflower, mushrooms, shallots, onions, white corn, water chestnuts and potatoes.
A garden is a great way to spend time as a family. There is a surreal satisfaction watching little seedlings grow and sprout into magnificent vegetation. Gardens can be anything you want to make them. You can build a raised garden or simply use pots or barrels. You do not need a large plot of land to have a productive garden. In fact, even if you live in an apartment building you can grow a garden. Gardens can also be incorporated into the existing landscape. Try using strawberry plants as a border.
When to plant what:
January: Onions, potatoes, spinach
February: Broccoli, cabbage, carrots, cauliflower, lettuce, radishes, onions, peas, potatoes, spinach
March: Broccoli, cabbage, carrots, cauliflower, watermelons, muskmelons, peas, potatoes, spinach, cucumbers, radishes, beans, lettuce, corn, tomatoes
April: carrots, radishes, spinach, beans, corn, cucumbers, watermelons, muskmelons, peppers, summer squash, winter squash, tomatoes
May: Beans, peppers, corn, cucumbers, muskmelons, pumpkins, summer squash, winter squash, tomatoes, watermelons
June: Beans, corn, celery, cucumbers, tomatoes, pumpkins, watermelon, muskmelons, peppers, summer squash, winter squash
July: Celery, beans, corn, summer squash, tomatoes
August: Broccoli, celery, cabbage, carrots, cauliflower, beans, lettuce, peas, radishes
September: Broccoli, cabbage, carrots, cauliflower, lettuce, onions, peas, radishes, spinach
October: Onions, peas, radishes, spinach
November: Peas, spinach
December: Onions, potatoes, spinach