Heirloom Tomato and Roasted Lemon Salad with an Orange Vinaigrette

  Sometimes during the summer, all I want to eat is vegetables. Red peppers, tomatoes, onions, carrots, cucumbers…. Sometimes I juice them and drink them all day long, and other times I make a big salad. This salad was pictured … Continue reading

Tomatoes en Papillote with Eggplant Rollatini

Freshly picked tomatoes are dead sexy. Their skin is warm to the touch, smooth, and a rich red that screams to be bitten into. When you do, the flesh inside initially resists before giving way and melting in your mouth … Continue reading

Crispy Skinned Salmon Over Rice with Wilted Spinach

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Need a simple dinner that’s healthy and sure to wow?

  1. Cook a pot of rice.
  2. Sauté minced shallots and chives in butter over medium heat.
  3. Pat salmon dry, season, and place in a VERY hot pan with coconut or peanut oil skin side down.
  4. Throw spinach into pan with shallots and chives. Turn heat to simmer and stir.
  5. After 4 minutes flip salmon, cook for 1-2 minutes before removing to paper towels. This will produce rare salmon with crispy skin. To ensure crisp skin, use a flexible metal spatula and do not try to flip the salmon until it releases easily from the pan.
  6. Pour a little bit of warm cream into the spinach.
  7. Plate.

*Note: The skin is not only edible, but delicious. If you won’t at least try it you are reprehensible.

Roasted Butternut Squash with Pumpkin Seeds

Roasted butternut squash with pumpkin seeds is a side for roast chicken (https://pippacooks.com/2013/10/11/spatchcock-roast-chicken/)

Roasted butternut squash with pumpkin seeds is a side for roast chicken (https://pippacooks.com/2013/10/11/spatchcock-roast-chicken/)

It finally feels like fall! Fall means fall food which is just about the most homey and comforting food there is. I turn to butternut squash, homemade pasta, hearty sauces, and bolder cuts of meat. Roasting butternut squash releases it’s natural sugar. It balance this out, it is important to layer on other flavors. In this recipe I used rosemary, thyme, and pumpkin seeds. I also recommend cayenne pepper.

Roasted Butternut Squash with Pumpkin Seeds (serves 2-3)

  • 1 medium sized butternut squash or 2 packages of pre-peeled butternut squash
  • 1/3 cup pumpkin seeds
  • 1 tbsp fresh thyme
  • olive oil
  • salt
  1. Pre-heat oven to 400 F.
  2. Peel and cube squash.
  3. Toss with pumpkin seeds, thyme, olive oil, and salt to taste.
  4. Spread on lined baking sheet and bake for 20-25 minutes (turning with a wooden spoon after 10 minutes) or until soft.