Set the Table 2017 | Week 20

Chimichurri

Blasting in from the past! This recipe was inspired from a wonderful trip with friends to the Dominican Republic years ago (reposted from my blog here - There are a TON of recipes here!).
My favorite way to enjoy some Chimi is spooned on top of a gorgeously grilled steak.
Hummina hummina.

1 small red or white onion

5-6 radishes

2-3 green onions

1/2 c sliced raw almonds (soak them over night if you can)

3 cloves garlic 

1 jalapeño finely minced

1 bunch garden cilantro (stalks and leaves)

1 bunch garden parsley (stalks and leaves)

1 bunch garden oregano (leaves picked)

1/3 c extra virgin olive oil

1/4 c red wine vinegar

2 T freshly squeezed lime juice

1/2 tsp sea salt

Place all ingredients into a food processor and whiz. Or of course you can hand chop everything to some sweet music (my preferred slow food love option).

Chimichurri goes with everything as far as I'm concerned. Steak, fish, pasta, bread, soup... it's balls out. 

• Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles. 
• #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin! 
• New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
• My two go to's for meal planning organization (the grocery list app features are rad): 1. Jamie Oliver online recipes or his Ultimate Recipes App (J) 2. Sarah Britton - My New Roots Blog or Naturally Nourished Cookbook or her RecipeApp (S)

Week 20's Game plan:

• Taco Tuesday 

• Bacon and Mushroom Tagliatelle (J - Recipe App) or this Pioneer Woman's recipe

• Italian Roast Chicken Salad (J - Recipe App) or his similar online recipe

• Chicken Noodle Soup (using the leftovers from the salad) 

• A Better Butter Tart (S - Online + Recipe App) - To keep up the Canadian spirit I miss so much!!!!

Wrap it UP with last week's community & family table action:

So simple... grilled cheese, chips and salad. The first dinner I could muster up after coming home from Canada.

Taco Wednesday is just as good as Taco Tuesday.

This is a seriously amazing lemon poppy seed scone recipe. I am trying to recreate the delicious one-bite scones from Whole Foods that don't cost $6 a pop. I swapped in gluten free flour and it worked like a charm.

On Friday, I spoke to 8 "innings" of classes at Stevenson High School as a Super Food Revolution Ambassador. Inspiring myself and others to live a "More Guts More Glory" lifestyle - on and off the field + in and out of the kitchen - is an incredible passion of mine!! Big thanks to the Family and Consumer and Science Department teachers - Especially Ambassadors Sara Lohrmann and Christina Erickson; Your high school's food education curriculum is INCREDIBLE!!

The breading just did not want to stick on these salmon fish sticks. I may have been a bit slap happy after speaking all day... Ha! But, much to my surprise, the kids and Chris could have cared less they loved them so much! 

Easy Salmon Fish Fingers

Inspired by this recipe

1. Thaw the salmon & cut into fingers.

2. Toast up 4 "Everthing" Bagels nice and crispy. Then blitz them in a food processor until you get a nice crumb. Spread the bread crumbs onto a cookie sheet. They will be a little moist (this is a good thing).

3. Crack two eggs in a shallow bowl and mix in a tablespoon of flour and a pinch of sea salt.

4. Dredge salmon fingers well in egg then cover in the bread crumbs. Place breaded fingers on another pan until you are finished. 

5. Heat Ghee or coconut oil on medium/high heat and cook up the fingers in batches. (Remove the bits of breading from the pan in between batches).

6. Don't worry if the breading comes off a little... If your eaters are like mine, they won't care in the slightest. 

My Epic Ranch

Juice from one lemon (sometimes I add some zest too)

1/2 c vegan mayo (it just tastes better)

1 c plain yogurt

1 T 21 spice blend

1 T chives

1 tsp parsley

1 tsp basil

1 tsp dill

1/2 tsp sea salt

freshly ground black pepper

Mix it all up. I like to thin it out with a tablespoon or two of organic rice milk if it gets too thick after sitting in the fridge. Experiment and find your own special mix!

To the Mullies we go...
xoxoL

My Top 8 #SettheTable2017 Topics:

1. Come to the table - Join Slow Food USA!
2. Join us in the global Food Revolution!
3. How to Cook With Oils.
4. Buy Antibiotic Free and Know the Source of Your Family's Meat.
5. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides (Antibiotics harmful to our gut microbiome + mycobiome) at home. 
6. Avoid artificial colors and preservatives to keep your gut-brain happy + healthy.
7. Why, When and How to Eat Wheat.
8. 50 Years Ago, the Sugar Industry Quietly Paid Scientists to Point Blame at Fat.