Chimichurri is a favorite around here. I was missing a lot of the ingredients but was determined to dip carrots and pita and pork through a garlicky green heaven. SO, while I had a ton of broccoli, I used it! It was a great hack and I’d do it again. Here is what I did […]
What’s the saying? “a picture is worth a thousand words.” We were lucky enough to be a part of this pre – nuptial shoot today. This latin beauty in stunning white shimmer, a heart full of love and a head full of dreams, married her handsome Maryland groom. What a way to kick off the […]
I’ve been working on a dream for some time now. We’re opening the door of Vignette Home Table Garden soon. We are all about the eclectic home; lived in and well loved. We’re packing to the brim a lifestyle that includes the notion that gathering, entertaining, cooking and sharing a meal is one of the […]
I love the tradition of a meal, the ritual of the gather and feast at a table at the end of the day… I love the time spent reconnecting. Our tables see so much, hear so much; its wood grain holds all our secrets and dreams. Many dinners at home start and finish with a single slab of wood as a serving board, eating first with the eyes. Mounding vegetables, herbs, hunks of bread, a chicken, salmon, whatever…with no real rhyme or reason. Somehow it feels like a more approachable way to eat and it is my favorite way to share a meal with family and friends.
Preheat oven to 425. Take a slab of fresh salmon, place on a parchment paper lined baking sheet. Drizzle with olive oil, smoked paprika, salt and pepper. Sprinkle capers, chopped black olives, quartered artichokes from a jar, chopped sun dried tomatoes, handful of whole garlic cloves, pesto, sliced lemon, fresh thyme sprigs. Pour about 1/2 to 3/4 cup of water in sheet pan, (not over the salmon). I always cut a whole lemon and put in the water. Place in mid oven. The water steams and keeps the salmon tender, the high heat cooks it quickly and a bit crispy. Timing depends on the size of your fish. Watch it for the opaque color change, the firming up of the salmon and the coloring of the crispy ends. Use the roasted lemon for a great garnish, a citrus squeeze when serving. The olives, capers, artichokes etc will release their oils, get crispy and add incredible flavor onto the salmon.
Photos by Olivia Reed Photo