Posted on Apr 22 2013

Happy Earth Day

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Eat Well, Feel Good and Do Good.

The concept is simple: eating locally benefits us all.  The food producers, the consumers, and the environment each reaps the rewards.  While the definition of “local eating” can be near or far depending on where you live, a general rule of thumb is to eat food grown or produced within a 100-mile radius.  Food is fresher and healthier, and the production and distribution has less impact on the environment.

We are lucky to have Pike Place Market, a bountiful public market in Seattle where farmers deliver fresh produce and seafood every morning.  It’s my favorite way to shop, and rewarding to know I am supporting both the environment and the  local farmers.

There really is no better way to eat than from the earth and the sea.


My go-to recipe for a quick healthy meal utilizing locally  purchased fish and produce. 


Fresh Alaskan King Salmon,  Red Quinoa and Chopped Greens with Lemon Vinaigrette (serves 2)

1 lb Alaskan King Salmon (from Freshies Seafood Market on Mercer Island)

1 cup steamed red Quinoa

1 Cup chopped Spinach

1 Cup chopped Arugula

1/2 cup julienne carrots

1/2 cup blanched broccoli

1/2 Avocado

Avocado oil, extra virgin olive oil, balsamic glaze, lemon, salt and pepper


Drizzle avocado oil on salmon and season with salt and pepper before grilling.

Steam quinoa and set aside.

Finely chop spinach and arugula and add chopped broccoli and julienne carrots. Toss with avocado oil and fresh lemon juice.

Serve grilled salmon on top of bed of quinoa and serve with chopped greens.  Garnish with sliced avocado and drizzle with balsamic glaze.



Grilled Salmon, qunioa and chopped green salad

Grilled Salmon with Quinoa and Chopped Greens 



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Loretta Soffe - Principal