THIS WEEK’S SUPPER INGREDIENTS
- Salmon
- Parsnips
- Habanero peppers
I really enjoy lots of fish but salmon has to be a favorite. You can cook it so many ways and it is such a forgiving fish in that it is pretty difficult to over cook. As funny as it may sound I also really look forward to removing the pin bones! So relaxing and I could do it all day! ( strangely reminds me of removing staples post wound closure; sometimes in nursing you need to find you zen mode where you can!)
Root vegetables are pretty synonymous with fall and winter. I used to dread this time of the year longing for the beautiful summer bounty but I have learned to embrace these winter veg! Parsnips not only keep seemingly forever in storage but also produce the silkiest satisfying puree this side of mashed potatoes!
Lastly, habaneros! I say this one with excitement because these fiery beauties are huge favorites of mine! I always have at least 6 planted in my garden and if you are a pepper inclined gardener you know that 6 plants produces a ton! (not literally, just a really large amount of peppers 🙂 ) I make endless varieties of jam, chutneys, salsas, hot sauce, and my favorite way to preserve these summer blessings is to dehydrate them. Word of caution do this in a well ventilated room/garage because the fumes are wicked! Ground into a flavorful powder that really puts my chili and spice rubs in the top notch category.
I hope you check back on Tuesday to see what I have created for my supper and as always, I would love to see what you have made so “SnapYourSupper” and be sure to use the hashtag #snapyoursupper!