Two Recipes to Keep your New Year’s Resolutions on Track

Here are two healthy dishes by Leslie Dabney, the Vineyard Mom @thevineyardmomliving, whose farm-to-table recipes promoting local farmers’ markets are a hit with her many followers. Her Red Lentil Pasta with Lemon, Garlic, and Kale offers a tasty serving of legumes along with the nutrient-packed kale and aromatics. The Crunchy Cabbage Salad with Salmon lets a healthy rainbow of winter vegetables shine out on your table.

 

 

Red Lentil Pasta with Lemon, Garlic, and Kale

Recipe and photo by Leslie Dabney, the Vineyard Mom @thevineyardmomliving on Instagram

Serves 4

• 1 (8-ounce) package red lentil pasta
• 1 tablespoon extra virgin olive oil
• 3 cloves garlic, minced
• 1 bunch kale leaves, rinsed with tough stems removed and chopped
• ½ cup veggie or chicken stock
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• ¼ teaspoon each salt and pepper
• ¼ cup Parmesan cheese

Bring a large pot of water to boil. Add red lentil pasta and cook according to package directions. Drain pasta and set aside.

While the pasta is cooking, add extra virgin olive oil to a large sauté pan set on medium-high heat. Add garlic and cook for 2 minutes making sure garlic doesn’t burn. Add the chopped kale leaves and broth to the garlic and stir to combine. Cook for 5–7 minutes or until kale leaves wilt. Turn heat to low and add lemon zest, lemon juice, cooked red lentil pasta, salt and pepper. Toss to combine. Turn the heat off and sprinkle with Parmesan cheese. Serve.

Wine Pairing Suggestions: Mission Peak Vineyards 2020 Pinot Noir and McGrail Vineyards 2023 Peyton Paige Sauvignon Blanc

 

 

Crunchy Cabbage Salad with Salmon

Recipe and photo by Leslie Dabney, The Vineyard Mom @thevineyardmomliving on Instagram

Serves 2–3

• 2 (1-pound) salmon fillets, skin removed
• Extra virgin olive oil

For the spice mix

• 2 teaspoons garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper

For the salad

• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup grated carrots
• 4 scallions, chopped
• ⅓ cup sliced roasted almonds
• Sesame seeds for garnish

For the dressing

• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• ¼ teaspoon red pepper flakes

Heat a grill or grill pan over medium-high heat. Pat salmon fillets dry with a paper towel. Place salmon fillets on a plate and brush on all sides with extra virgin olive oil. Combine the spice mix ingredients in a small bowl and then sprinkle on all sides of the salmon fillets.

Cook salmon on a grill or grill pan for 3–4 minutes. Flip the fillets and cook on the other side for another 3-4 minutes. Move cooked salmon to a plate and cover with foil.

Mix all the dressing ingredients together in a small jar or bowl.

Combine cabbages, carrots, green onions, and almonds in a large bowl. Mix to combine. Add some of the dressing and toss. Add more dressing if needed.

To serve, heap up portions of the salad on bowls or plates and top each with a salmon filet. Sprinkle sesame seeds over the top for garnish.

Wine Pairing Suggestions: Darcie Kent 2023 Triska Vineyards Chardonnay and Steven Kent 2022 Albariño