Posts tagged Cooking
Gorgeous Food with Jena – Episode 1: Part 2 – Jena’s Tomato Salad
Sep 14th
Ingredients:
1-2 Heirloom Tomatoes per person.
Extra Virgin Olive Oil
Aged Balsamic Vinegar
Fresh Chopped Garlic
Basil Leaves
Sea Salt
Instructions:
1. Cut centers from heirloom tomatoes and place in large bowl.
2. Add fresh chopped garlic
3. Remove basil leaves from stems.
4. Stack basil leaves on top each other and roll into a cigar like fashion and slice to produce the basil chiffonade, then add to salad mix.
5. Pour in extra virgin olive oil and aged balsamic vinegar.
6. Spread a pinch of sea salt
7. Let sit in order for juices to enhance the flavor.
Gorgeous Food with Jena – Episode 1: Part 3 – Roasted Asparagus
Sep 14th
Ingredients:
Fresh picked Asparagus
Extra Virgin Olive Oil
Sea Salt
Instructions:
1. Line up asparagus stems and cut off all the white excess part of the stems.
2. Place asparagus, next to each other, in a baking pan and pour on a small amount of extra virgin olive oil and mix.
3. Spread a touch of sea salt
4. Roast at 425° for 10 Minutes.
Gorgeous Food with Jena – Episode 1: Part 4 – Maple Dijon Salmon
Sep 14th
Ingredients:
6 oz. Wild Sockeye Salmon per person
1 bottle Grade B Maple Syrup
Organic Soy Sauce
Sweet and Tangy Dijon Mustard
Instructions:
1. Cover bottom of the baking pan with pure Grade B maple syrup.
2. Add a small amount of organic soy sauce for a salty flavor.
3. Add a teaspoon of sweet and tangy Dijon mustard.
4. Wish together in baking pan.
5. Remove bones from the salmon filets.
6. Place salmon into pan face down in the marinade.
7. Bake at 425° for 10-12 Minutes.