My husband said, "This is restaurant quality. If I had this at a restaurant, I'd be super excited."
Hmmm... maybe I should start a vegan restaurant?
Anyway, here's what inspired that very nice comment:
This gourmet and healthy dinner was easy to make and didn't take much time at all! I love Whole Living magazine because they have amazing recipes each month and this meal was, once again, from Whole Living.
Click the following titles for the original recipes:
Baby Bok Choy
I didn't make the salmon, but I followed the recipe for everything else. The orange-avocado salsa was amazing; I added just a dash of soy-sauce for an extra kick. Yum. Also, I threw in a handful of shelled edamame just for the fun of it.
The magazine classifies this as a breakfast soup, but I made it for dinner with the baby bok choy and the two made a perfect combination.
It's been a very busy two weeks with traveling and the holidays and everything, so tonight was a much needed celebration of relaxation and good food. Happy New Years Eve Eve!