Sunday, July 26, 2015

Nutritious Fort

"Nutter" Fort picnic shelter was the spot;  Orange Fennel Salmon and Green Gold Quinoa Salad comprised the platter.  Dessert was Blueberry Ricotta Pie with Cranberries.  Our cold, colorful selections energized us on this very hot summer day in West Virginia. 

The salmon recipe was inspired by Clean Eating Magazine.   

Orange Fennel Salmon

(Serves 2)

Arrange salmon in center of parchment lined foil.  Brush with olive oi.  Top with orange, fennel and lemon.  Fold and close packets.  Place on baking sheet.
2-4 ounce salmon fillets
1 teaspoon olive oil
1/2 orange, sliced thin
1/4 fennel bulb, sliced thin
1/2 lemon
Bake at 375 F. for 20 minutes.  Chill.

The salad recipe was inspired by Rachael Ray Magazine.   It tastes just fine without adding dressing!  

Green Gold Quinoa Salad

(Serves 4)

Cook quinoa in twice as much water, bringing to a boil, covering and simmering for 25 minutes, or until all the water is absorbed.
1/2 cup quinoa
1 cup water

Saute zucchini and scallion in olive oil.
1 teaspoon olive oil
1 zucchini, sliced thinly
1 scallion, diced

Mix sauteed vegetables, quinoa, corn and parsley together.  Chill.
1/2 ear of corn, cooked and cut off the cob
2 tablespoon shipped fresh parsley

Serve with lemon wedges and sprinkle of ground pistachios.
Lemon wedges
1 tablespoon ground pistachios

The blueberry pie recipe was posted Friday.  I cut rounds from the chilled pie with biscuit cutters the size of the individual jars, which slid easily from the cutter.  I forgot to keep blueberries for garnish, so I pulled 1/2 cup fresh cranberries from the freezer and cooked them in 1/2 cup water with 2 tablespoons of sugar for about 15 minutes.  The white topping is Greek Yogurt.

There were several reunions and picnic gatherings that filled the shelters at the Veterans Memorial Park.  This shelter at nearby Nutter Fort City Park had a cool breeze and an open table.

This was south of Morgantown, but on route past the Bridgeport Farmers Market, one of the oldest and busiest around the area.  I love what they do with the Power of Produce Stand.



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