FoodFash

Adventure Begins in the Kitchen

Fancy, Huh?

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My super simple broil-everything-and-call-it-a-night-dinner turned out much fancier than one could have ever anticipated.  I prepped the salmon and sunburst tomatoes the same by spraying lightly with olive oil and sprinkling with seasoning.  And while they were busy broiling on high, I got to work on something new.

Balsamic reduction, anyone?  I suppose that’s where the fancy came into play.  But really it required much too little effort to be considered fancy in any way, shape, or form.  I brought 1/2 cup of balsamic vinegar, 1 tablespoon of sugar and 1/2 tablespoon of ponzu sauce to a boil and let simmer over low heat for 20 minutes.  Little to no stirring was required.  I was shocked.

I placed the salmon, tomatoes, and walnuts on a big bed of baby spinach and generously drizzled the room temperature balsamic reduction over everything.  If I had guests over for dinner, I assure you they would have been impressed!

Nature’s Bagel Chip

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Ohhh what I wouldn’t do for a lox bagel!  Love.  Well love/hate.  I love the stuff so much that I can’t stand to see a crumb wasted, so I eat it all up to the point of miserable fullness.  But since there’s no room for miserable fullness over the next five weeks, I’ll be spending this time coming up with solutions.  Lox bagel-esque solutions.

Sliced Cucumbers = Nature’s Chip Bagel Chip

If I had thought this whole thing through, I would have purchased some red onions and capers at the market.  But I didn’t.  So I merely sliced up some cukes, slathered with Tofutti “cream cheese”, and topped with slices of smoked salmon.  De-lish!

These lox cukes were a super fast weekday lunch that could also be a super fun weekend breakfast.  A feel good, super fun weekend breakfast at that!

P.S.  I snuck two workouts in today, which could be responsible for the overuse of exclamation points in this post!