05 October 2018

Around Connecticut: The Sweet Beet


I've been following The Sweet Beet, a vegan health food market in Granby, on Instagram for almost a year now and their postings invariably fill me with a strong desire to get in my car and head north. Unfortunately, Granby is about 45 minutes from here and that always seemed like a long way to go to get a smoothie or chickpea salad sandwich. Until Friday, that is.

This was my Friday off -- the perfect time to tootle around the northern part of the state, admiring the fine beginnings of fall, collecting my farm share, and drinking vegan yumminess. I headed north from West Hartford after therapy, reducing my trip to a mere half hour. Pulling into Sweet Beet's shared parking lot, I found myself full of a mixture of excitement and trepidation. I had looked forward to visiting for so long ... surely I had overhyped the place in my head?


Happily, no. The Sweet Beet is charming and staffed with very nice, helpful people who want you to have an exemplary shopping experience. I obtained the "Candy Corn" smoothie (boo-nana, pineapple, mango, turmeric, carrot, hemp, cinnamon, and coconut ... best smoothie I've had in 2018) of my recent fantasies, as well as a number of interesting krauts and pickles, several store-made ready meals for work, and a few mini cupcakes ("Sweeties") to share with The Husband.

04 October 2018

Easy Salmon & Summer Vegetable Bake

I love my farm share, but there comes a point every week where I become overwhelmed by the contents of my kitchen and feel ALL.THE.VEGETABLES.MUST.GO. This salmon dish is one of my favorite easy ways to use those vegetables up as it makes for both a filling and colorful supper. Prepping and assembling the dish only takes a few minutes and then I can just ignore it as it bakes.

I like to serve this over rice, drizzled with the delicious pan juices, but sometimes the tomatoes aren't so juicy and then I serve it with mashed potatoes. Basically, we like carbs.


Easy Salmon & Summer Vegetable Bake

Yield: 3

Ingredients

  • 1 lb boned salmon fillet
  • 8 oz small zucchini, sliced into ¼-inch thick coins
  • 2 oz coarsely chopped shallot
  • 6 oz small grape tomatoes
  • 3 oz red, yellow, and orange bell pepper strips
  • Olive oil
  • Penzeys "Florida" salt free seasoned pepper (or what have you)

Instructions

  1. Preheat oven to 400°F.
  2. Lightly oil a 13x9-inch baking dish.
  3. Place salmon in dish and surround with zucchini, shallots, tomatoes, and peppers.
  4. Drizzle salmon and vegetables with olive oil. Season as needed.
  5. Bake 30 minutes or until salmon reaches 145°F and flakes easily with a fork.

03 October 2018

Wordless Wednesday: Sage

Love the soft, velvety texture of sage leaves.