07/21/2025
TLDR: Prepare for an incoming slew of healthy partially foraged recipes Im trying out while i try to lose the baby weight i gained from Vivienne.
I had a small appetizer of salmon-spicebush mousse and pork rinds to dip but I forgot to take a pic of that. Here’s a yummy healthy lunch I made. I wanted to do something quick and simple so I made charred wild garlic steamed ‘beef and broccoli’ It’s just baby broccoli spears with a pat of butter, black pepper, and charred wild garlic salt tossed in a hot skillet with some leftover beef roast.
I make the charred wild garlic salt by gathering fresh wild garlic shoots in the spring, cut them into 2-in pieces and massage them with salt. Put them on a baking tray and dry them in the oven till crisp. Then flip on the broiler and just char the edges a little before removing them to cool. Pop the cooled, dry bits into a blender and blend until it’s the consistency you prefer for your seasoning.
The salmon-spicebush mousse was made from crushing the dried leaves of the spicebush plant and mixing it with baked salmon. Add cream cheese and blend it with a mixer or food processor until smooth. Salt &pepper to taste. The ratio on this depends on how much you’re making. I used about 6 oz or so of salmon, a few spicebush leaves, and maybo 2 oz of cream cheese. This made enough that i only ate half and have another serving for later/tomorrow
Next time I’ll keep plating in mind 😂😅
