Last month, I was invited to attend a healthy cooking class for food bloggers at Boston University, sponsored by Stop and Shop. Our hosts for the evening were Chef Jeremy Sewall (Owner and Executive Chef of the fabulous Boston restaurants Lineage, Row 34, and Island Creek Oyster Bar) and Stop and Shop’s very own Registered Dietitian/Nutritionist, Julie Menounos. The menu included recipes that were pretty family-friendly and made extra flavorful by incorporating different herbs and spices. We started off sipping on mocktails made with cucumber, mint, lime and agave nectar. I personally didn’t care for them because I’m not a fan of cucumber (weird, I know). Chef Jeremy below filleting the salmon and explaining his stance on farmed vs. wild-caught fish. He doesn’t like making a negative generalization about farmed fish because some farmed fisheries are doing it right and sustainably. He said “think about farmed fish as you would farmed vegetables, some do it right, others do it cheaply”. He also suggested baking the salmon at a low temperature – 250 degrees. I’ve been cooking my salmon at home like this since the event and don’t think I’ll ever got back to high-temp cooking. The low-temp cooking allows it to be cooked to a perfect “restaurant medium” now! The salmon was simply topped with shallots, lemon zest and olive oil. We jazzed up our green salad by adding radishes, english peas, carrots, and asparagus to the mixed greens. Major YUM! The salmon was served over a delicious toasted barley and fennel salad. Chef Jeremy recommends always toasting barley to help bring out its flavor. Spoiler alert: Keep scrollin’ for this recipe! The salad was topped off beautifully with a toasted spice vinaigrette. These guys were fun and totally kid-friendly: whole-wheat carrot pancakes with honey and almonds. Personally, I would have added a dollop of Greek yogurt to ’em as well. Bon appétit! We can’t forget about dessert! Frozen mango pops made with mango, coconut milk, cinnamon and cardamom. Definitely had a little Indian flair to them with the cardamom – very unique! Stop and Shop is doing it right. Knowing that health and wellness is a priority for their customers, they make nutrition resources readily available to them. I love their Healthy Ideas Magazine but check out the other great resources they have to offer on their website here.
for the barley:
for the salmon:
For the barley salad:
For the salmon:
Now for the GIVEAWAY!
To celebrate their 100 year anniversary, Stop and Shop is giving away a $25 gift card to their supermarket. Stop and Shop supermarkets are located in Massachusetts, Rhode Island, Connecticut, New York and New Jersey. To enter for a chance to win the $25 gift card, leave a comment here and tell me your favorite items to stock your grocery cart with. You can enter additional times by: 1. Tweeting about the giveaway: “I just entered @karalydonRD giveaway for a $25 gift card to @stopandshop” 2. Following me on Pinterest 3. Sharing the news of the giveaway on Pinterest with your followers. The giveaway will run through Wednesday, 4/30 and I’ll pick a winner using random.org and announce the winner on Thursday, 5/1. Good luck!
Check out the recipes below for more fish entrées:
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.