Lemon and Dill Salmon

2 lbs. salmon

Olive oil

Parsley (fresh or dried)

Green onions

Dill weed

Oregano

Salt 

Lemon juice

Arrange salmon fillets in a glass baking dish (9x13).  Drizzle olive oil over the fillets (1 to 1 1/2 T per pound works well). Rub oil into both sides of the fillets.  Sprinkle seasonings and green onions over the fillets. Bake at 350 for 20 minutes or until cooked through. I like to spoon up the excess olive oil and drizzle it over the salmon once or twice during baking to help the seasonings emulsify.  Once the fish is done, remove from oven.  Pour 1-2 T lemon juice into the drippings, stir, and spoon over the salmon.  Serve with steamed vegetables and rice or alfredo pasta.  

Avocado Feta Salad

Sorry I haven't posted for awhile!  This is the newest recipe I'm excited to try - and should have all the ingredients in this week's order.  By the way, I love thesisterscafe.com - they have a ton of great recipes that are usually family-friendly (ie good for picky eaters).

Yankee Doodle Macaroni / Parsley

I love this recipe for Yankee Doodle Macaroni - a true comfort food! Simmering for a long time helps make the flavor rich.  I double the pepper and always sprinkle parmasean on top.  See the recipe HERE.  It will use your mushrooms and parsley from this week's bag.    

The other thing I usually make with parsley is Roasted Cajun Potatoes which I posted awhile back.  It works best with red potatoes, but you could do with with Russet as well. 

Megan told me how to dry your extra parsley (thanks, Megan!).  Remove as much stem as possible and then spread the parsley leaves out on a cookie sheet.  Put in oven set to 170 degrees and bake until dry (don't overbake - parsley will continue to dry after removed from oven). This should take at least 30 minutes - 1 hour or more.  Store in a dry jar.  I always use dried parsley for this Vegetable Dip. 

Roasted Cajun Potatoes

These go great with grilled meat or chicken.  They are like french fries - we eat them with katsup - but I think they are way better and probably better for you.  If I want my kids to eat them, I leave out the cayenne because the black pepper alone gives it enough kick for them. Also, I have always included the parsley when baking, but I just realized here it says to add it afterwards. 

2 1/2 lbs medium red potatoes

1/4 cup olive oil

minced onion flakes (about 1-2 tablespoons)

1 garlic clove, minced

1 teaspoon salt (sea salt works great)

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper (a lot less for us spice wimps)

1/2 teaspoon pepper

2 tablespoons minced fresh parsley (or 1-2 tsp dried parsley)

1. Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, onions, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan.

2. Bake, uncovered, at 450 degrees for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

Spanish Rice

2 T vegetable oil

1 cup uncooked long grain white rice

1 onion, chopped

2 cloves garlic

½ green or red bell pepper, chopped

2 cups water or chicken broth

1 (10 oz) can diced tomatoes

2 teaspoons chili powder

1 teaspoon salt

½ teaspoon cumin

Fresh or dried parsley to taste

Jalepeno, chopped, to taste (with or without seeds)

Heat oil in a deep skillet over medium-high heat. Saute onion, garlic, and pepper for a couple minutes.  Add rice and sauté until rice is nicely browned and onions are tender.  Stir in all other ingredients.  Bring to a boil, then lower heat, cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.