I thought this article would be easy featuring a recipe from Lynn Sears’ book, “Zone Meals in Seconds.” Make the recipe, take a few pictures and I was done. The article was more difficult than I thought. Rachel Albert-Matesz provided most of the lunch and dinner recipes for “Zone Meals in Seconds.” She had a talent for constructing delicious recipes, i.e., Curried Chicken Waldorf Salad, Cider-simmered Salmon with Onion Relish and Broccoli with Sun-Dried Tomatoes and many more.
It had been more than 10 years since we spoke so I thought I’d Google her to see what she had been up to. There was her website link: The Healthy Cooking Coach. I clicked and read “Huge Treat in Phoenix, AZ - Join Us for Rachel's Celebration of Life.’´ I was stunned. She had died at the age of 50, from cancer. My first thought was how could that be? She was the healthy cooking coach, a natural foods’ chef, and a freelance food and health writer.
Then I realized that one’s diet is important; however, there are many aspects to illness that we must consider, i.e., emotions, beliefs, genetics, environmental, spiritual, mental, psychic, psychological, physical aspects and more.
My second thought was a poem by Linda Ellis called the DASH.
The Dash
by Linda Ellis copyright 1996
Read "The Dash" by Linda Ellis by Clicking Here>>
In honor of Chef Rachel here is one of her recipes. Enjoy.
Salmon with Mustard and Tarragon and White Beans with Capers and Greens
Yield: 4 (4-block) meals
Ingredients
White-Bean Salad
2 cups cooked, drained white beans
2 cups red cherry tomatoes, halved
1 yellow pepper, seeded finely chopped
¾ cup minced red or white (Vidalia) onion
¼ cup fresh parsley leaves – minced
¼ cup fresh basil leaves – minced
¼ cup capers, drained
1/3 cup lemon juice
Fresh ground pepper and sea salt to taste
Salmon
1 ½ lbs. salmon fillets (center cut) portioned into 4 pieces
2 ½ Tbls. lemon juice
2 tsp. dijon mustard
2 tsp. dried tarragon
5 cups baby arugula or assorted salad greens
Instructions
- In a medium bowl, combine the white bean salad ingredients and toss to coat. Taste and adjust seasonings as desired. Cover and refrigerate for several hours or overnight.
- Preheat oven to 350. Line a shallow baking pan with aluminum foil. Rinse salmon, pat dry and place on baking sheet.
- In a small bowl whisk the lemon juice, mustard and tarragon and spread over the salmon. Bake for about 8-10 minutes until firm to the touch or fish begins to flake when pressed.
- Divide the greens among 4 large salad plates; top with white-bean salad. Arrange the salmon next to the salad and serve.
Variation
Substitute canned wild salmon for the salmon fillets. Toss with white-bean salad before serving.
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