Toss in and walk away broccoli rabe and baby zuchini weekday dinner!

Got your attention didn’t I? That gorgeous brilliant green in a setting of rustic homey and wholesome cast iron did it. Well I hate to tell you, this is no knock out recipe. Since our business has been growing, I have been finding myself taking the softer easier way when it comes to food prep. I suppose my background in holistic nutrition and whole foods preparation makes my easier softer way meal look like a gourmet meal compared to a Wacky Mac kitchen adventure, but still I feel the need to confess last nights dinner. I put it all in the oven and walked away to “do homework with kids”. Translation: play with essential oils so finalize next product formula by deadline while yelling from my home office “Stop goofin around and do your homework!”

Preheat oven to 425.

Salmon, picked up from fish store on way home from driving carpool. Midpiece, 2 #. Not the tail, it’s dry. Put in baking dish, slice across 3-4 times to allow seasoning in, pour on some soy sauce, maple syrup, garlic powder and squeeze 1/2 lemon on it. Plop in oven.

Red potatoes. (Organic important) Wash, put in baking dish, cover with lid or foil. Plop in oven.

And now the moment you have all been waiting for.

Broccoli rabe and baby zucchini. Open package of broccoli rabe, run water over it while checking for aphids, this season, not aphids so far. Place in cast iron skillet. Cut open package of baby zucchini. Fill package with water and drain repeatedly 2-3 times or until emotionally secure that we can pretend its been really washed. Place in pan with broccoli rabe. Peel a few cloves garlic and put them is. Sprinkle some sea salt. Drizzle some olive oil. Shmoosh around with fingers. Plop in oven . Walk away.

Come back when it all smells good.

Run some water over some organic (tomatoes are on the dirty dozen now) grape tomatoes and pour into a bowl.

Bring out some organic butter and sour creme if desired for potatoes.

There! I made a multicolor fresh meal and spent 10 minutes in the kitchen.

Hey, maybe we’re not doing so bad after all.