Dinner Last night

Rainbow Trout with lime ginger drizzle and

Roasted Broccoli Rabe with Green Garlic  and

Quinoa with Raisins and a dressing of Olive oil , white wine vinegar, honey dijon, kosher salt

From Pam Anderson’s book— My latest way to have fish, which we eat about once a week.  You just choose a vegetable and a sturdy fish, cut up the veggie (in this case Broccoli Rabe), slather the fish and veggie with olive oil and salt. Pop in a 400 oven for 15 minutes.  Add a side of potatoes, rice, or Quinoa (how do you say that? I can never remember.)  Sometimes I add flavorings during cooking like herbs or a rub but this time I used an Asian “drizzle” which is 1 T. lime juice, 1 T. fish sauce, 1 T. grated fresh ginger, 1/2 tsp. red pepper flakes, 1 tsp. sugar all mixed together and drizzled over the fish at the end.  I cooked the quinoa and then added raisins and a light dressing.  It was very yummy and fast.

We ended the meal with a smoothie and some homemade granola


2 responses to “Dinner Last night

  1. Yum!!!!!! You’re so talented in the kitchen, Catherine!

  2. Ditto – this sounds amazing!

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