For our Friday night dinner, Eliot and I made Jamie’s Parsnip and Ginger Soup and Super-Quick Salmon Stir-Fry. Both dishes were full of flavor and really highlighted the fresh vegetables we bought from Whole Foods. As a bonus recipe, Eliot fried the salmon skin as an appetizer as we waited for the soup to finish cooking. With the stir-fry, the smells and flavors kept changing with each new ingredient addition - what an alive dish!
Here are the foods in their before and after state!
Parsnip and Ginger Soup
Super-Quick Salmon Stir-Fry