Arugula Chimichurri over Roasted Salmon and a Virtual Baby Shower Recipe
I remember when my oldest daughter was about four years old and we were hanging out on the living room floor, reading books and talking about how someday she would have a baby brother or sister.
As we were chatting, she turned her rosy cheeked, sweet blue eyed, blonde head to me and said “Mom, how did you know to pick me?” I was a little surprised by the question and I asked “what do you mean?” She replied “you know, how did you know you wanted ME?” The question caught me by surprise and as I tried to recover I said “Well… Dad and I saw all the baby angels playing in heaven and that’s when we spotted you. We instantly fell in love and knew we wanted you for our baby.”
Now, I know some of you might think that’s one tall tale to tell a four year old, but honestly, that is what I came up with. My heart was so warmed by the question, I wanted my answer to reflect how much we wanted her and how much we cherished our little sassy blonde girl.
She clung to those words for years to come and when our second daughter arrived, my sassy little gal said to her Dad, “I guess this is the one you picked?”
As you know, I have two sassy gals now and they are the food for my soul. Motherhood and parenting have been a wild ride and I wouldn’t trade a minute.
My Two Sassy Gals on Mother’s Day 2014
I’m truly honored to have been asked to participate in my sweet friend’s virtual baby shower. Alyssa, of Everyday Maven, her handsome husband and their adorable little boy will soon know the joy of welcoming a new baby boy to their family.
Several years ago, I met Alyssa at a blog conference in Seattle – while noshing on the most divine appetizers. I liked her immediately. A breath of fresh air, exuding a warm and genuine personality, Alyssa is a most beautiful and lovely lady.
I’m happy to say, we’ve been friends ever since.
Alyssa writes the delicious food blog Everyday Maven and has published two fantastic e-Books. Her recipes are drool worthy and written with good health and nutrition in mind. I think one of my favorite Everyday Maven recipes has to be the Cabbage Rolls. And of course her guest post for my blog, Karista’s Kitchen, gluten free Banana Chip Cookies.
Today, several other bloggers and myself are hosting a virtual baby shower for Alyssa. A plethora of delicious recipes to celebrate but also recipes to prepare during the first few months after the new baby’s arrival. Recipes to comfort and nourish with ease of preparation for a quick meal or leisurely weekend. Although as we know, there is nothing “leisurely” about a new baby in the house; just lots of love and smiles and hopefully, soon to be restful nights.
Congratulations Alyssa and family!
Here is a list of Alyssa’s Virtual Baby Shower Recipes, lovingly prepared by some fabulous food bloggers!
Breakfast
Fried Egg Topped Curried Sweet Potatoes from A Beautiful Bite
Chocolate Orange Protein Smoothie from The Lemon Bowl
Spaghetti Squash Hash from Eats Well With Others
Lunch
Hearty Garbanzo Soup from Sweet Life Bake
Pumpkin White Bean Soup from Blue Kale Road
Dinner
Slow Cooker Red Wine Pot Roast from Jeanette’s Healthy Living
Slow Cooker Beef and Bacon Stew from Girlichef
Lemon Pepper Chicken with Arugala from Virtually Homemade
Roast Chicken Ratatouille from An Edible Mosaic
Snack
Spiced Honey Nut and Seed Snack Mix from Fake Food Free
Charred Brussel Sprout, Bacon, and Toasted Sesame Guacamole from Baker by Nature
Quick and Easy Cucumber Bites, Three Ways from Hip Foodie Mom
Arugula Chimichurri Sauce over Roasted or Grilled Salmon
Quick and easy meals are a must with a new baby in the house. This quick and delicious salmon will be a crowd pleaser for any family or busy working couple! Simple to prepare and full of the most fantastic and enticing flavors. I love serving this Arugula Chimichurri with roasted salmon, but it’s also fabulous with pan seared or grilled scallops and makes a tasty dipping sauce for grilled or poached shrimp.
Ingredients
- 2 garlic cloves
- 1 cup fresh baby arugula leaves, packed
- 1 cup fresh baby spinach leaves
- ½ cup fresh basil leaves, packed
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 1 cup extra virgin olive oil
- Pinch of crushed red pepper flakes
Directions
In a food processor or blender, add all the ingredients and blend until ingredients are pureed into a smooth sauce. Adjust salt and pepper to taste.
Serve over pan seared or grilled halibut and serve with wild rice pilaf, white rice and/or roasted veggies.