Monday nights? Don’t mess with them. Ever. What started three years ago as a casual invite to watch Gossip Girl has since turned into a you-better-have-a-good-excuse-if-you’re-going-to-miss kind of weekly gathering. More about the food and the friendship than the TV, there are currently five of us and over the years I know we’ll see that number both get smaller and grow (Bishop, here’s another public plea!) Tonight’s meal was born after a weekend that was collectively filled with indulgence of varying degrees and left us all feeling light, satisfied, cleansed and focused. Who gets a recharge that good every Monday? We do!
4 6oz. pieces of Salmon
Salt and pepper
Directions: Preheat broiler to high. Line a 9x13 baking dish with foil. Season the salmon with olive oil, sprinkle with salt and pepper. Place under the broiler for 10-12 minutes, or until a golden brown crust forms on top.
Quinoa with Cranberries, Almonds and Goat Cheese
1 cup quinoa
1.5 cups chicken broth
2/3 cup slivered almonds, toasted
2/3 cup dried cranberries
2 oz. goat cheese
2 tbsp olive oil
handful of fresh parsley, chopped
salt and pepper to taste
juice from 1/2 lemon
Directions: Bring the chicken broth to a boil. Turn off the heat and add in the quinoa. Cover and let sit for 7-10 minutes. Add in remaining ingredients and mix well.
Kale with Wild Mushrooms
1 bunch Kale, stems and ribs removed, leaves chopped
2 tbsp olive oil
1 small onion, chopped
8oz. cremini mushrooms, sliced
8oz. shiitake mushrooms, sliced
2/3 cup chicken broth
pinch of red pepper flakes
Salt and pepper to taste
Juice from 1/2 lemon
Directions: heat olive oil in a large skillet over medium heat. Cook onions until soft and translucent, add mushrooms. Once mushrooms have browned, 6-8 minutes, season with salt and pepper. Add the Kale. Stir to combine ingredients and then add chicken broth. Let liquid cook off and wilt the kale, 3-4 minutes. Add pinch of red pepper flake, more salt and pepper to taste. Remove from heat and add lemon juice.