38 Power Foods, Week 37 -- Wild Salmon -- Salmon with Kale on Pea Risotto

If you're looking for a fish meal for Good Friday --or a different salmon recipe-- this is your day.  While it takes a few more minutes than simply grilling some fish and putting together a salad, it's well worth it.  Think creamy-dreamy risotto to which you've added some spring peas.  Surround it with some quickly crisped healthy green kale and top with a tender filet of salmon.  Lemon, along with some minced fresh onion, adds the best touch over all at the end.  Here's how....

38 Power Foods, Week 11 -- Spinach -- B"L"T Risotto

Bacon, Spinach (the "L"), and Cherry Tomato Risotto

As a kid, spinach was not my thing.  It was that slimy stuff Popeye ate.  I didn't care if he was strong.  If I had to eat spinach, I didn't want to be strong.  I wanted nothing that slid whole cloth out of any can.

My own first child adored spinach.  By then, we'd reached the American culinary stage of  gorgeous gooey-cheesy baked spinach casseroles with crispy crumbled crackers on top.  Enabled by grocery store freezers filled with vegetables year-round, we chopped, mixed, added soup or cheese, and threw stuff into ovens to our heart's content.  We were eating vegetables, weren't we?  And we liked anything with cheese or sour cream or dried onion soup mix.