Happy New Year! I generally don't make any New Year's resolutions, but I love the idea of starting fresh. Not so much a new beginning, but a new approach that may help foster a new habit. So Kim and I decided to participate in Dinner: A Love Story's Seven Days, Seven Meals. Between the two of us we will make seven new meals in the next week (or two.) Don't worry, this isn't a diet, it's a cooking adventure. We are going to expand on this "New" theme with other fun and interesting ways to incorporate different meals in our dinner rotation, so stay tuned for more. We want this to be fun, so we are being very loose with what qualifies as new. If we use a new spice blend on salmon (like I did yesterday) and serve a new side vegetable, that counts! My family has had salmon before, but not with Cook with 2 Chicks' Salmon Seasoning. We have had roasted vegetables, but never with Bright Lights Swiss Chard stems. Try this beautiful and oh-so-easy roasted vegetable recipe.
Roasted Tri-colored Peppers and Swiss Chard Stems
I developed this recipe for grilled salmon served on top of sautéed Swiss Chard. After trimming the stems from two bunches of Bright Lights Swiss Chard (which you can find at your local grocery store) chop and set aside.Chop an orange, red and yellow bell pepper. Add the chopped Swiss chard stems and mix to combine. Drizzle with chili oil and season with a big pinch of kosher salt. Squeeze a bit of lemon juice over top and stir. *Let marinate for several hours. Cook in a 9X13 pan in an oven that has been heated to 375 degrees for about 30 minutes. Adjust seasoning and serve as a side or on top of the sautéed Swiss Chard (leaves) for a vegetarian meal.
*I discovered that roasted vegetables cook quicker and have more flavor when I let them marinate. You certainly could skip this step if you want to prepare this right before dinner.