My son is two years old today. I didn't know I was making a special meal until we sat down and realized just how lovely it was. It is such a joy preparing food for my family. Happy Birthday Faegan, here's to many, many more delicious meals together!
BROILED HADDOCK with Mushrooms and Thyme
1 pound hook and line haddock fillets
1 pound organic mushrooms
2 Tbsp e.v olive oil
1 tsp fresh thyme
1 Tbsp Tom's Spice (available from my Etsy Shop)
Method: Preheat oven to 450*. In a cast iron skillet, toss the mushrooms with half the olive oil, thyme, and 2 tsp of Tom's Spice. Roast for about 10 minutes.
Drizzle the remaining olive oil over the fish, season with the rest of Tom's Spice. Pile the fish onto the mushrooms and roast for 10 minutes.
HORSERADISH MASHED POTATOES
5 organic potatoes, peeled and cut into 4 pieces
sea salt and pepper
1/2 cup organic whole milk
3 Tbsp organic salted butter
1 heaping Tbsp natural horseradish (I like Bubbies)
sea salt and pepper to taste
Method: Bring potatoes to a boil. Cook until very tender, drain and then add the remaining ingredients. Mash until creamy.
SPINACH SALAD with Leftover Easter Eggs, Spring Sprouts and Walnuts
3/4 pound organic spinach
1/2 cup organic sprouts
1/2 cup organic raw walnuts
3 organic boiled eggs
3 Tbsp white wine vinegar
2 Tbsp organic Dijon mustard
2 Tbsp e.v olive oil
2 tsp local honey
sea salt and pepper to taste
Method: Whisk the vinegar, mustard, olive oil and honey together in a bowl. Drizzle over the salad. Season with salt and pepper to taste.
