Week 5 of the CSA from Strite’s included lettuce, cherries, cabbage, peas, beets, and basil. If I have not mentioned it before, I split each week’s CSA with my friend. I still have lettuce left over from last week and I am growing basil in my own garden, so I gave her all the lettuce and basil. I kept the cabbage and split the rest evenly with her. I plan on making red beet eggs with the beets and something special with the cherries. I have an idea for the cabbage, but I do not have all the ingredients yet.
For lunch yesterday, I made the following pasta dish and it was delicious. Feel free to toss in some Parmesan cheese if you would like. I bought a ten pack of salmon filets for $10.99 at the grocery store. They are individually packaged so they are very easy to prepare. You can chop up the peas if you would like, but I did not.
Whole Wheat Pasta with Salmon and Peas in a Lemon Butter Garlic Sauce
- 8 oz whole wheat pasta
- 1 cup peas
- 2 salmon filets
- 3 Tbsp butter
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 clove minced garlic
- Prepare the pasta according to directions.
- While the pasta is cooking, heat 1 Tbsp butter and olive oil in a pan over medium heat and bake the salmon filets approximately 3-4 minutes each side. Shred and set aside.
- In the same pan, reduce heat to medium low and toss in the peas and sauté until as crispy or tender as you prefer, approximately 5 minutes if you like them tender.
- In another small pan, combine 2 Tbsp butter, lemon juice and garlic and stir until butter is melted and garlic is soft and translucent.
- Toss the pasta, shredded salmon, and snap peas with the lemon butter sauce. Serve.