Grilled Sockeye Salmon over Israeli Couscous with a Yogurt, Lemon, Chive Sauce, Mozzarella and Tomato Salad with a Beet Vinaigrette and Fresh Garden Greens, Radish, and Scallion


https://nutritionhealthnet.wordpress.com/wp-admin/post.php?post=3038&action=edit Recipe courtesy of Chef Bren Ankrum – Culinary Editor Sometimes we do not have a ton of time to cook and having containers of fresh greens, herbs, and vegetables around the yard really is a time and money saver.  Also having the freezer and refrigerator holding other ingredients from previously butchered fish or chicken…

Sockeye Salmon with Winter Greens and Mozzarella Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The best thing about growing vegetables and other edibles in containers around our house is being able to eat them. This time of year the early greens are coming in as the temperatures have dropped into the sixties at night. The tomatoes, greens, beets, and more…