Monday, May 5, 2014

Our Cinco de Mayo Dinner

This festive meal features Salsa Cod and Asparagus Black Bean Salad with Yogurt Walnut Dressing.  This was a yummy combination of nutrient dense foods.

The Seafood dish was inspired by Cooking Light. 
Sautee spring garlic (from Deberry's Farm) and cilantro in a small amount of olive oil. 
Top 2 servings white fish (I used wild cod) with sautéed garlic and bake in a toaster oven at 375 degrees for 10 minutes. 

For salsa:  Sautee peeled diced pear.  Add to diced tomato, diced yellow pepper and lime wedges.  Spread over seafood in baking dish and bake 10 minutes longer.  Add more cilantro and fresh lime juice.

The salad was inspired by Angie's Recipes.
For salad, mix spring mix, shredded carrots (from Evan's Knob Farm), blanched fresh asparagus, sliced cremini mushrooms, cooked black beans (I thawed Hanover brand cooked black beans without sauce, found in the frozen food section of the grocery store) and a small amount of Swiss cheese. 

For 2 servings of dressing, chop 2 Tbsp. walnuts in mini food processor.  Add 1/3 cup plain yogurt, 2 tsp. lemon juice, 2 tsp. white balsamic vinegar, 1/3 tsp. grated lemon rind and 1 tsp. fresh thyme leaves.

Our plates include sliced fresh mango and 7 Grain Bread, fresh baked from New Day Bakery.  I always have a glass of skim milk to drink. 

While the seafood cooked, I made the salad dressing and Bob made the salad.  The mango was peeled and sliced at an earlier meal.  None of the ingredients are repeated. (I pull the fresh vegetable storage bin from the refrigerator and sort to make sure we're eating what we have in stock).  

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