Ingredient: Chive Blossoms

n. edible flower of the chive plant; a member of the allium family

One of my favorite things about Spring: Chive Blossoms!
They're pretty, they're springy and they are delicious! It's a super easy way to add a little pep and color to almost any dish. Their flavor is a little bit pepper, a little bit garlic and a whole lot of rockin'. I clip my blossoms (and shamelessly clip friends blossoms, too!) and place them in a mason jar or plastic bag with a slightly damp towel without washing them and store them in the refrigerator until ready to use. They will keep like this for at least 2 weeks. When you are ready to use, simply rinse, pat dry and pull the petals off to scatter in your dish. Or use the whole blossom to jazz up a salad. Chive blossoms make for an impressive garnish, too.

Check back on Friday for a chive blossom recipe...

Recipe: Roasted Salmon

Salmon at this time of the year needs no special prep or even sauce, for that matter. I'm not even going to give you a real recipe. You won't need it! Just turn your oven on 425˚. Lightly oil a baking pan and place the salmon, skin side down. Season with kosher salt, fresh ground pepper and a little drizzle of olive oil. That's it. Put it in the oven and roast about 15 minutes or until the fish springs back to the touch. Let sit another 10 minutes before serving. Add to pasta or top a salad. Perfect, fresh and light enough for a summer meal.

If you'd like to amp it up a bit, you can borrow a page from Bon Appetit's Molly Wizenberg. Use the same method but slather a little creme fraiche on top of the salmon before roasting. It seals in all of the juices nicely!

Food Finds:Michael Pollen + Food Allergy Walk

Michael Pollan

Michael Pollan, author of many books including the recent 'In Defense of Food: An Eater's Manifesto', spoke today at the Barnes & Noble at the Galleria in Edina. MPR aired the broadcast on Tuesday during their Midday program, and I found myself entranced listening to this man with so many sound ideas on food and the way we live. 'In Defense of Food' has been on my book list for a little while, and now I'm moving it to the top. Take a listen. This guy is full of common sense and a history of how we got where we are....

MPR: Michael Pollan


Food Allergy Walk

The Inaugural Food Allergy Awareness Walk is being held this Saturday, June 6th at the Mall of America at 8AM. Sponsored by the Anaphylaxis and Food Allergy Association of Minnesota, the walk's goal is to raise money and awareness for a growing problem in our society. There will be singing by Kyle Dine and the Twins own T.C. Bear will be the Grand Marshal!
Click here for more info or to register.

Ingredient: Copper River Salmon

n. species of migratory fish that can live in both salt + fresh water, found in the Copper River of Alaska

Right now, and I mean NOW, is the time to get some Copper River Salmon. It is only available for about 1 month per year, and the time is nigh. The season typically runs from mid-May to mid-June.

I purchased some very fine specimens at our local fishmonger this past week. So very tasty. What makes Copper River Salmon so special? The Copper River is a chilly, rapid filled river that runs through Alaska and produces a particularly strong and hearty salmon, chock full of healthy oils and fat. The meat has a distinctive deep, rich orangey-pink color... much more vibrant than other varieties of salmon. Copper River Salmon is also wild-caught, which makes it a better choice for you and the environment. Try it. You'll love it.