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Broiled Salmon, Paprika, Garlic & Dill Baby Potatoes and Wilted Garlic Spinach

This is one tasty anti inflammatory meal that you will be happy to indulge in. The 3 items on this plate are so good for you. Keep reading 🐠 🍃 The omega-3 fatty acids in salmon have anti-inflammatory properties that may help counteract the negative effects of stress hormones. I added warming #spices and herbs to kick this up a notch. #spinach the second part of this gluten free meal is one of the best known of all the anti-inflammatory super foods. It contains lutein, which is related to vitamin A and beta-carotene. It also gives you iron, vitamin K, and folate, and it is very low in calories, so it's perfect for weight loss diets. The third item, the mighty and most favored #potato is the world’s third most important food crop in the world after #rice and #wheat and contains anti-inflammatory components such as resistant starch, fiber, and anthocyanins. To top it all of, 5 ounces of the salmon, 1 cooked cup of the spinach and 5-6 baked baby potatoes are less than 750 calories

PULL APART PAV BHAJI CHEESE BREAD

Pav Bhaji literally translates to bread and vegetables. Originally put together in the 1850s to feed hungry textile mill workers in Mumbai, it became popular through the city. Found at food outlets from street stalls to five-star restaurants, this is a quick dish to rustle up in many Indian homes today. A lot of people debate about the original ingredients and method of preparation, but as the name suggests, it ultimately has vegetables and bread playing key roles. There are many variations of this dish in India. To the point of the role the American Civil War played, American production dropped during that period, sharply raising demand for cotton worldwide. The traders at the cotton exchange in Bombay (as it was then known) were especially busy and worked around the clock to meet the shortfall. Since the workers worked late into the night, they needed a fresh meal in the wee hours. This drew in more street vendors who would produce this humble but delicious dish using the leftover br

MANGO CHUTNEY

This is not your Major Grey's kind of a chutney. Mine is a delightful, traditional, sweet, spicy and tart accompaniment to any Indian curry, daals (lentils) and naan (breads), one which also makes a delicious cooking sauce, marinade or glacé for meats and fishes. I also like to spoon this yumminess over my burgers, fajitas, tacos, sandwiches, and always add it to my charcuterie boards when available. My secret is to use semi ripe mangoes. INGREDIENTS • 3 cups mango chunks (if frozen, thawed) • 2 tablespoons vegetable or canola oil • 1 large onion minced • 1 teaspoon who mustard seeds • 1 teaspoon onion seeds (kalonji) • 1 teaspoon minced garlic • 1 teaspoon minced ginger • 1 teaspoon salt • 1 teaspoon red chili powder (more for spicy) • ½ teaspoon turmeric powder • 2 tablespoons palm sugar or 1 tablespoon dark brown sugar • 2 tablespoons vinegar INSTRUCTIONS • Heat oil in a saucepan on medium. • Add mustard seeds and bloom, you will here them pop, let

Chef Neelma

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