I love experimenting with different recipes during the summer months when our community supported agriculture (CSA) is booming with fresh produce. It keeps me on my toes with learning how to cook different vegetables like kohlrabi or muu radishes. I will post some of my favorite finds this summer. Starting with these two yummy favorites my family loved.

RECIPE #1

THAI SALMON RECIPE

INGREDIENTS:

6 x 6 oz wild salmon fillets, skin on/off

Pinch of salt

1/2 cup + 2 tbsp Thai sweet chili sauce, divided (buy at grocery store Asian section)

2 – 3 tbsp green onions, finely chopped

Cooking spray (I use Misto)

DIRECTIONS:

In a large baking dish, add salmon in a single layer.

Each fillet: sprinkle with a pinch of salt and top with 1 tbsp of Thai sweet chili sauce.

Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).

Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with parchment paper, spray with cooking spray and place salmon fillets skin side down (if any).

Coat with remaining marinade from the dish (if any). Broil for 8 minutes, rotating baking sheet once.

Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce.

Return to the oven and broil for another 5 minutes or until salmon has caramelized.Serve hot garnished with green onions, extra sauce (if desired).

RECIPE #2

ASIAN KALE SALAD

INGREDIENTS FOR THE SALAD:

4 cups chopped curly kale, thick stems removed (be sure it's dry)

3 cups prepared shredded red cabbage

2 cups prepared shredded carrots

1 red bell pepper, sliced into bite-sized pieces

3/4 cup slivered almonds

1/2 cup chopped fresh cilantro

INGREDIENTS FOR THE DRESSING:

3 tablespoons creamy peanut butter

3 tablespoons unseasoned rice vinegar

1 tablespoon fresh lime juice, from one lime

3 tablespoons vegetable oil

1 tablespoon soy sauce (use gluten-free if needed)

3 tablespoons honey

1 tablespoon sugar

1 large clove garlic, roughly chopped

1-inch square piece fresh ginger, peeled and roughly chopped

3/4 teaspoon salt

1/2 teaspoon sriracha

1/2 teaspoon toasted sesame oil

DIRECTIONS:

Preheat the oven to 350°F.

Line a baking sheet with parchment paper.

Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Let cool.

Combine all of the ingredients for the salad in a large mixing bowl.

Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.

Pour the dressing over the salad and toss well. Serve immediately.

BON APPETIT!

ABOUT THE AUTHOR

Since 2005, Dr Fey has helped women, men, and children find real solutions to their health concerns. She truly believes that giving the proper care and nutrients your body has an amazing ability to heal. She is committed to finding the root cause of illness by utilizing a whole body approach not just focusing solely on presenting symptoms. With her scientific background, Dr Fey uses science based natural approaches to treating disease.

Dr. Amanda Fey is the owner and practicing Naturopathic Doctor at Complementary Medicine & Healing Arts, the Southern Tiers Center for Natural Healthcare located in the Binghamton NY area. The office website is www.naturallywell.us. Dr Fey is currently offering telemedicine for patients all across the US. To contact the office call 607-729-0591 or email cmhahealth@gmail.com.