I served my
salmon with buttered pasta and
steamed broccoli
with parmesan, letting the juices from the packet run into the rest of the plate, imparting the pasta and
vegetables with the flavors and lemon and brown butter.
Grilled wild
salmon, grilled
vegetables like peppers and onions
Steamed shrimp,
steamed artichokes Savory roast chicken, baked sweet potato, peas In summer,
steamed crabs... maybe a little cold salad (spinach and romaine, avocado, etc.)... not much is needed
with steamed crabs I am going to be rereading this post time and time again... it really speaks to me.
By the time she was 1 year old, she had developed a pretty sophisticated palate enjoying all the same dishes we do: from steel - cut oats
with cinnamon and raisins to vegetarian paella, baked ziti
with vegetables and mushrooms, and grilled wild Alaskan
salmon with rosemary roasted potatoes and
steamed broccoli.
Chicken meal,
steamed oats, fresh free - run chicken, peas, brown rice, chicken fat (preserved
with mixed tocopherols and rosemary), fresh de-boned
salmon, chicken liver, fresh whole eggs, sun - cured alfalfa,
salmon oil, pumpkin, chicken cartilage (natural source of glucosamine and chondroitin), red delicious apples, carrots, turnip greens, cranberries, Saskatoon berries, organic sea
vegetables (kelp, bladderwrack, dulse), burdock root, marshmallow root, juniper berries, fenugreek, sweet fennel, angelica root, sea buckthorn, chicory root, stinging nettle, red raspberry leaf, milk thistle, peppermint leaf, marigold flowers, chamomile flowers, lactobacillus acidophilus, enterococcus faecium.