Pesto’d Salmon with Zucchini-Onion & Carrot mix, with Marinated Olives!

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Who would have thought that I would find awesome fresh salmon at Publix Supermarket for only $5?!!! I ran home and made my own mix with pesto, sundried tomatoes, and a tablespoon of extra virgin olive oil and poured that over the salmon. Using a mandoline, sliced zucchini and onions, and included carrots with black and green marinated olives to cook for approximately 8 to 10 minutes.

The aroma from this dish made me quickly plate it, as I just wanted to dive in! The salmon melted in my mouth, and the mix of vegetables with olives ramped up the flavors, making it one of my new best dishes.

Check out the plate! “Blessed are those who trust in the Lord, and have made the Lord their hope and confidence.” Jeremiah 17:7. Coventry makes these lovely dishes with beautiful reminders from God’s Word.

“They are like trees planted along a riverbank, with roots that reach deep into the water. Such trees are not bothered by the heat or worried by long months of drought. Their leaves stay green, and they never stop producing fruit.” Jeremiah 17:8

I love the reminder that regardless of the circumstances of life, that if we put our trust in the Lord, He will sustain us with hope and confidence for the future.

Have a blessed day!

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Best comfort food for a chilly day in Miami? Why, Tomato Soup, of course!

ImageWoke up to 56 degrees……but in Miami, that feels like it’s a lot colder than it really is! I bundled up to go to work, in Boots, Sweater, Scarf and Coat.  Yes, it was That Cold to me.

On my way home, I passed an open field where they were selling fresh fruits and vegetables….so I stopped and walked right up to the stand where they had some gorgeous colorful vegetables. My grumbling stomach said…it’s time to make Tomato Soup!

I purchased some large tomatoes, a poblano and vidalia onions.  Couldn’t wait to get home in order to start creating a new style of tomato soup.

As soon as I walked into my kitchen, out came a large cookie sheet, where I spread out the tomatoes, poblano pepper and vidalia onions to broil them first. Into a stovetop pot went garlic, tomato paste, tomato sauce, dash of kosher salt, pepper, smoked paprika, and the juice of one lemon, as well as two cups of low sodium chicken broth.  As soon as I could smell the lovely aroma of the broiled tomatoes and the vidalia onions,  the tomatoes were peeled, and then were chopped up with the vidalia onions and the poblano pepper, and all went for a swim with the rest of the ingredients in the stovetop pot. After a good 20 minutes, small batches of the soup went into a blender, where it liquified the vegetables together….such an amazing aroma came from this light and superbly flavorful soup.

But there was something missing…..I always keep my biscuit mix nearby, so in went one cup of the tomato soup, as well as half a cup of parmesan cheese and 1/3 cup of chopped bacon.  In just 12 minutes at 400 degrees, the tomato soup biscuits were done!

Yum……now where did I put my soup spoon????