Although I love to cook, and would gladly spend an hour in the kitchen preparing a meal, the reality is that I don’t always have that kind of time.  I use several strategies to tackle this dilemma, two of which include:  planning ahead (I often cook large meals on Sunday that will last throughout the week), and creating simple recipes–an easy task when you use high-quality, fresh ingredients. I also try to keep homemade sauces/dips/chutneys in the fridge that can be used spice up any meal.

Emeril Lagasse’s Remoulade Sauce

• 1/4 cup fresh lemon juice
• 1/4 cup coconut oil, 1/4 cup walnut oil, 1/4 cup olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green onions
• 1/4 cup chopped celery
• 2 Tbs chopped garlic
• 2 Tbs prepared horseradish
• 3 Tbs creole whole grain mustard
• 3 Tbs prepared yellow mustard
• 3 Tbs ketchup
• 3 Tbs chopped parsley leaves
• Sea salt to taste
• Cayenne pepper to taste
• Pepper to taste

Combine all ingredients in a food processor, and process until combined.  Use immediately or store. Will keep for several days in the refrigerator in an airtight container.

Baked Salmon

• 4-6 oz. salmon filet/person
• Fresh dill, chopped
• Salt
• Pepper
• Butter, or oil of choice

Preheat oven to 425 degrees F.  Place salmon filets on baking dish or sheet, skin side down.  Sprinkle with salt, pepper, and fresh dill.  Place a small tab of butter on each salmon filet.  Bake at 425 degrees, for 8-10 minutes or until fish is flaky when tested with fork.  Serve alone, or with remoulade sauce.  See Ryon’s post on fish.

Boiled Kale

• 1 bunch kale, stems removed
• Butter
• Salt and pepper to taste
• Red pepper flakes

Once fish is in the oven, bring a pot of water (with sea salt added) to a boil.  Once boiling, place kale leaves in water, making sure to submerge all leaves.  Boil in water 1-2 minutes, or until tender.  Once tender, remove from heat and pour kale into colander to remove water.  Sprinkle with salt, pepper, and red pepper flakes.  If you so choose, stir in a tab of butter.  Serve.