Roasted Vegetable & Feta Sandwiches

A sandwich is the number one way to make a quick and easy (and healthy!) meal, but doesn't always fit the bill in the middle of winter. A warm and toasty sandwich, however, is just the ticket for an easy winter meal. I grilled mine on a panini grill, but the sandwich is great cold too.
Roasted Vegetable & Feta Sandwiches

Cheddar Cauliflower Soup

This soup is like creamy, buttery mashed potatoes... yum! Yet it isn't potatoes at all!! Healthy yum:
Cheddar Cauliflower Soup

Garlic-Dijon Vinaigrette

Eat your leafy greens! A light and tangy dressing is just the thing to dress those greens, and this one can be made in a flash with ingredients that you probably already have.
Garlic-Dijon Vinaigrette

Grilled Salmon with Mustard & Herbs

Salmon is an amazingly healthy fish - both for your body as well as the environment. Living in the Pacific Northwest means being totally spoiled when it comes to salmon, so it's good to have an easy recipe on hand so that you can always take advantage of this fresh, local deliciousness. I didn't feel like grilling tonight (it is winter, after all) so I  put the wrapped fish in the oven at 375 for 20 minutes. Simply perfect, perfectly simple salmon:
Grilled Salmon with Mustard & Herbs

Kale Chips

There is almost no need for potato chips (well, maybe to go with some tasty onion dip) once you've tried these. Seriously, this is the perfect salty snack:
Kale Chips

Cod with Tomato Cream Sauce

I just received an awesome iron skillet as a gift, and was really stoked to try it out; this recipe was equally calling my name. It has everything that I look for in a meal:
1- Delicious 2- Healthy 3- Easy-to-Make 4- Inexpensive. There's also a lot of room for improvising and personalizing - I think that switching out the thyme for cilantro and the shallot and garlic with an onion, as well as using diced tomatoes with jalapenos, would give this dish a great Mexican flavor. Either way, this dish is a keeper:
Cod with Tomato Cream Sauce

Salsa & Cheddar Quiche With Hash Brown Crust

Quiche is one of my favorite ways to make breakfast ahead of time AND still have eggs! I'm a big fan of eggs and potatoes as a hearty breakfast, and this healthy version of quiche makes it easy to have it all in one dish.

Salsa & Cheddar Quiche With Hash Brown Crust
1 T + 2 t olive oil
1 russet potato, shredded
1 T corn starch
1/2 c diced onion
1/2 t salt
1/2 t pepper
4 eggs
1/2 c milk
1/2 c salsa
1/2 c shredded cheddar

-Heat 1 T olive oil in a 10 inch skillet on medium heat.
-Combine potato, corn starch, onion, salt and pepper.
-Spread the potato mix across the entire bottom of the skillet, making one large hash brown.
-Press and flatten the potatoes, and cook until browned (about 5 minutes).
-Invert the hash brown "crust" onto a plate, oil the skillet with 1 t oil, and return the hash browns to the pan to continue cooking the other side.
-Oil a 9 inch pie pan with the remaining 1 t.
-Press the hash brown into the pie pan, as the crust.
-Whisk together the remaining ingredients and pour into the crust.
-Bake at 400 for 30 minutes.