Sockeye Salmon with Farrotto and Butternut Squash

We eat Salmon once a week in our home, usually on a Monday night. So regularly on Monday that it's become a joke around the house and with co-workers who know our routine. It started because grocery shopping is usually done on the weekend, and I prefer to eat purchased fish sooner rather than later in the week.

My preferred way of preparing Salmon is for Jim to grill it. I put a heavy sprinkling of Baron's Hot Habanero and Green Chili seasoning on top and then leave the rest to my hubby. Jim has developed the perfect timing for grilling the fish so that it has perfect cross hatch grill marks and crispy skin.

I'm perfectly happy with our salmon rut routine, but was open to trying the Plated version of Sockeye Salmon with Farrotto and Butternut Squash. It was delicious and filling!

Harper's First Halloween

Harper was a Shrimp Sushi Roll for her first Halloween. I made the costume using a white onsie and several pieces of felt. Everything was attached using heat seal and bond. It came together pretty quickly.

Skirt Steak with Creamy Quinoa and Maple Brussels Sprouts

Brussels Sprouts were never a favorite vegetable of Jim, until I made him these with bacon. Mmmm... everything is better with Bacon. But is it? This Plated dinner with maple brussels sprouts were both simple and delicious... and you know what else? They lacked bacon and were MUCH healthier than what I usually prepare.

 

This is what came in my Plated box for the Skirt Steak with Creamy Quinoa and Maple Brussels Sprouts.

1 pound Brussels sprouts

1 Tablespoon maple syrup

1/3 cup quinoa

1/2 yellow onion

1 packet butter

1/4 teaspoon chicken base

10 ounces skirt steak

1/4 cup ricotta

 

Because I didn't cook this dinner until five days after receiving my Plated shipment, the ricotta wasn't as fresh so I replaced it with cottage cheese in this recipe.