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Monday, December 30, 2013

Salmon Burgers for a Happy and Healthy New Year

With the New Year just around the corner;
 many of us (oh yes.....myself included) have vowed to eat healthier.
I thought I would share a recipe to help.
Salmon burgers can be a great way to eat more Omega-3 Fatty Acids! Those lovey little wonders that support everything from brain function to maintaing strong hair and nails.
The recipe for this burger is simple and full of flavor.
It can be made with just about any fish (from yellowtail to shark). It can also be flavored with all your favorite herbs and spices (I chose Asian flavors, but I encourage you to play with your food).
Salmon Burger
Serves 4 to 8

2.5 lb                    Salmon 
4                           Green onions, sliced thin
1 tbsp                   Lemon zest
2 tsp                     Fresh ginger, peeled and finely grated
1 tsp                     Mirin
1                           Egg, scrambled
½ cup                   Panko bread crumbs
4 tbsp                   Mayonaise (or low-fat Greek yogurt)
2 tsp                     Peanut oil
4                          Hamburgers buns
8 thin slices         English cucumbers
1cup                    Arugula


Salmon Burgers:
Discard salmon skin and any bones.

Finely chop salmon by hand.

In a bowl stir together salmon, green onions, lemon zest, ginger, Mirin, egg, bread crumbs and salt and pepper to taste and form into 4 patties.

Refrigerate for 1 hour before cooking.

In a non-stick skillet heat oil over moderate heat until hot but not smoking and sauté patties 4 minutes on each side, or until just cooked through.

Transfer salmon burgers to buns and top with mayonnaise, cucumber, and arugula.


Wednesday, October 2, 2013

Recipe from Farm to Table Suzie's Farm CSA Cooking Class

Curried Roasted Winter Squash and Sweet Potato Soup

Serves approximately 6 half cup servings


2 cup                              Butternut, delicata or other winter squash; peeled and small dice

1 cup                              Sweet potato, peeled and small dice

8 tbsp                                      Olive oil

1 tbsp                                      Unsalted butter

1                                    Small onion, small dice

1 tsp                              Curry powder

2 cups or as needed       Low sodium chicken or vegetable broth

To taste                          Salt and pepper



Preheat an oven to 450° F.

Microwave the squash for 8 to 10 minutes to soften; then cut squash in half, remove seeds, peel and cut into small dice. Season squash with salt, pepper and 3 tbsp olive oil. Place onto a parchment lined cookie sheet and roast for 20 minutes or until tender and golden brown.

Season potatoes with salt, pepper and 3 tbsp olive oil. Place onto a parchment lined cookie sheet and roast for 20 minutes or until tender and golden brown.

In a saucepan heat 2 tablespoons oil over medium high heat till it is hot (or moves like water in the pan).

Add onions to the pot and cook till translucent.

Add curry powder and cook till fragrant.

Add roasted squash, potatoes, and chicken broth. Cover and let simmer for 10 minutes.

In a food processor (or in a blender) place soup and puree until smooth, add enough broth or water to allow the food processor to puree ingredients. If you prefer your soup thin add more broth accordingly.

Return soup to the stove and simmer for 5 to 6 minutes.

Season with salt and pepper, ladle into a bowl and serve.

Tuesday, June 25, 2013

Pickeling Summer Produce

I recently posted some pictures from my Suzie's Farm cooking class at Great News cooking school in Pacific Beach; and thought I would share a little something from that class.
This simple recipe is my basic pickeling "mix" and can be used to pickel just about anything (from carrots and jalapenos to cucumbers).
If you wana see me live and in person you can check me out this Saturday on a small family farm in Encinitas, teaching you how to cookgreat vegetarian dishes.

Pickled Wax Beans
Makes 3 to 5 Pint Jars
1 tbsp                   Pickeling spice
4 cups                  White wine vinegar
½ cup                   Sugar
6 cloves                Garlic, peeled
1 tsp                     Kosher salt
1 lb                      Wax beans, stem end removed
1 cup                     Onion, sliced 1/4-inch thick
6                           Bay leaves


Sterilize preserving jars* and lids.

Place pickeling spice in cheese cloth a secure with butchers twine into a small bundle.

In a small sauce pot combine pickeling spice bundle,  kosher salt, white wine vinegar, sugar, and garlic cloves; bring to a boil and cook till sugar and salt are dissolved; stirring occasionally.

Place half of the onions into sterilized preserving jars. Top with green beans (upright)  and cover green beans with remaining onions and bay leaves. Divide vinegar mixture into jars and filling to within ½ inch of rim.

Using a chop stick, remove any air bubbles in the jar.

Wipe off rim of jar.

Top with cover and twist on seals.

In a large pot cover jars with water and allowing 1 to 2 inches of water to cover jars (you may need to add extra water for this). Cover and gently boil for 10 to 15 minutes.

After processing, remove jars and set them upright on a towel to cool 12 to 24 hours. Do not retighten bands. Once jars are cool, test each one for a seal by pressing the center of the lid. The lid should not flex up and down (if it does, immediately refrigerate or reprocess with a new lid for the full length of time).

Label, and store jars in a cool (50° - 70° F/10° - 20°C), dry, dark place for up to one year. After opening, refrigerate, and use within 1 month.

For additional information on canning go to

* Wide mouth jars are best for ease of filling