Cooking Nature Portland Sustainability

Pan-Roasted Halibut Fillets with Morels and Spring Vegetables

Mmmmm . . . Morels!

From Top to Bottom: Sugar Snap Peas, Garlic Scape Pesto, English Peas, and Fava Bean’s

This squirrel had it’s eye on my Favas!

Arugula Salad with Tarragon & Orange Peel Pickled Beets and Shallots, Tangerine, and Goat Cheese

2 replies on “Pan-Roasted Halibut Fillets with Morels and Spring Vegetables”

I love these photos. You really know how to make your ingredients look tasty. And btw, how is your resolution going to only eat meat once a week at each of the main meals of the day?

Thank you, apiece–I often take so many pics it’s to the detriment of the recipe. It’s good to know that it is worthwhile! The resolution in the strict sense lasted sometime into February, but it has worked to a certain degree in changing our eating habits quite a bit. I’d wager we eat meat every other day at worst, which is close to the resolutions terms if left at that, but sometimes I have bacon with breakfast, and carnitas at dinner. I’m sorry to see that Our Piece has come to end. . . but I understand! I often want to give up on this one, but I can’t let the name go! If I could ever find the time, I feel like a make-over would be all the difference. And who doesn’t love a make-over?

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