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Prep
Difficulty
Easy
Time
Estimate
45 mins
Boil water, peel and chop the celery root (or another root of your choice) and simmer. Reduce the carrot juice in a separate small pot for the dressing. Prepare the grill. Whip up the flower power mascarpone. Sprinkle additional flowers and herbs across the salmon. Finish the dressing and chop the ingredients for the salad. Sear the salmon on the grill and mash the celery root. Serve the salmon with a generous dollop and the salad and mash alongside.
Move over mashed potatoes, you now have a more flavorful, less starchy replacement. This lessor known vegetable is technically called celeriac and is not actually the root of celery stalks. However, the flavor is intensely, beautifully similar. When mashed it gives the illusion that you somehow infused the flavor of celery into creamy delightful potatoes. Because celery root packs a lot of flavor, we simply enhance it with a bit of olive oil, salt and pepper. The typical dairy medley I prefer in my mashed potatoes is not necessary for this vegan, low-carb delight of a side dish.
Carrots & strawberries come together in this joyful spring salad. Even the dressing is all about the carrots. You may end up with a bit extra of the dressing, but it will last for up to a week to enjoy on other salads.
Herbs & edible flowers are minced up and whipped into creamy mascarpone to create a little dip or spread that is more magical than a regular old cheesy herb item. The minced nuts add a hint of flavor and texture, but if you prefer this nut-free they are easy to eliminate.
Growing up in the Pacific Northwest I have been cooking on Cedar Planks for many years, but their increasing popularity and availability has made them an easy go to for grilling fish. The plank provides a hint of smoky flavor, but even better the plank makes it easy to grill the fish without worrying about it sliding through the grills or getting stuck. For the flowers, use a variety of colors of pansies, nasturtiums, violets, chive blossoms and marigold petals. Just be sure they are grown organically or at least not sprayed with any inedible chemicals. This recipe is inspired by Jesse Ziff Cool’s Herb & Flower Halibut from Simply Organic.
