‘Real’ Good Food: March 20, 2016

salmon and butternut
Roasted Salmon with Butternut Squash and Red Pepper Medley

This post is part of the “Real Good Food” series

Everything’s in season at the grocery store!

Okay, I do realize that there is an intrinsic flaw in the above declaration; just as there is something inherently shady about those chik-n-nuggets that I mentioned in the first “Real Good Food” post.

Please hear me out.

Ideally, we should focus on eating foods that are in season; at least that’s what we used to do.  However, some of us live in areas with limited access to fresh seasonal fruits and vegetables.  In cases like these, I would argue that it is preferable to purchase and prepare whatever produce is available to you (in season or not) as opposed to opting for processed and/or fast foods.

Now, with that said, more and more people are working together in order to bring seasonal food markets to those of us who live in areas where locally grown fruits and vegetables have historically been unavailable.  Frankly, I think that we need to see more like this.  How about you?

By the way, if you are interested, consider googling “food deserts” to gain a better understanding of how limited access to fresh fruits and vegetables can negatively impact health and wellness outcomes for our most vulnerable populations.

Anyway, I cannot stress the importance of eating as well as you can, as often as you can and The Roasted Salmon with Butternut Squash and Red Pepper Medley (pictured above) is my effort at doing just that! Whew!

***Warning-Southern Dialect Alert:  What I ain’t gone do is make this cooking thang too hard!

In other words, cooking ‘real’ food should not be difficult; as long as we engage in a bit of planning.  Part of that planning includes keeping good food on hand.

For this meal, I grabbed a couple of bourbon salmon filets, a red pepper, and a butternut squash from my local grocer. And with that, I created my own little combination and it was delicious 😉

Now for those of you who bristle at the idea of cooking butternut squash–fear not! A few years back, while attending a cooking demonstration at The Atlanta Botanical Gardens, I learned how to simplify the process:

 

 

butternut straight up

 

butternut top and bottom off
Cut both top and bottom ends off squash
butternut being peeled
Use a veggie peeler to peel the skin

Thanks to my daughter for being the hand model!

I hope that you enjoyed your entree and now for dessert.  Consider this excerpt from The Peace Prayer by St. Francis of Assisi:

O Divine Master,

Grant that I may not so much seek

To be consoled, as to console;

To be understood, as to understand;

To be loved as to love.

 

Enjoy your meal 🙂

-Gwin