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Roasted Salmon & Romanesco with Cilantro-Lime Dressing


This simple sheet-pan dinner is especially delicious in the Fall when Romanesco is at its best (and before the cilantro freezes). Feel free to substitute cauliflower, Brussels sprouts, or even sweet potatoes (adjusting the oven time accordingly).

I’ve only recently introduced seafood to my kitchen. For a long time, I’ve been ignorant to best fishing practices and so opted out of being a consumer since the industry felt so overwhelming. Sustainably harvested Sockeye salmon has become one of my favorite options. Its oily, deep red flesh is high in essential omega-3s and has a strong flavor that holds up well to roasting or grilling.

* If you eat a lot of seafood, I recommend checking out the Monterey Bay Aquarium’s Seafood Watch for information on sustainable options. It’s important, like with any food or farming industry, to know your sources and be willing to financially support businesses that maintain our planet’s health.

2 pounds skin-on salmon filets, cut into 6 equal servings
~6 cups romanesco, chopped into florets (1 - 2 large heads)
6 garlic cloves, peeled & smashed
2 tbls. refined avocado oil, or high-heat oil
1 tsp. cumin seed
Kosher salt & fresh ground black pepper, to taste
1/4 tsp. crushed red pepper flakes or 1/2 jalapeno pepper, thinly sliced
1/4 cup fresh lime juice
1 tsp. lime zest
1/4 cup cilantro, chopped
1/4 cup olive oil
1/2 avocado (opt.)


  1. Preheat oven to 425°F.

  2. Set aside the salmon filets on a plate and season with salt and fresh ground black pepper.

  3. On a large baking sheet, toss the romanesco with the garlic cloves, oil, cumin seed, salt & pepper to thoroughly coat. Spread in a single layer (use 2 sheets if necessary) and roast for 20 minutes, until slightly browned. Remove from oven and stir.

  4. Nestle the salmon filets into the veggies. Roast for another 10 minutes, until the salmon is cooked through and easily flakes, but is still slightly pink (120 degrees).

  5. While the salmon is roasting, whisk together the crushed red pepper or jalapeno slices, lime juice & zest, cilantro, olive oil, and salt to taste. If adding avocado, blend everything in either a food processor, immersion, or standing blender. If it is too thick, thin with a little water, and adjust to taste. If too sour, add some honey.

  6. To plate, place veggies and one filet on each dish and drizzle with dressing.


Chocolate-Avocado Pudding


This isn’t even close to a seasonal Pennsylvanian dish, but since I’m a California native, I feel justified in posting a recipe made primarily from avocados.

For those of you who follow a Keto diet, this is a super rich, fiber-filled, chocolatey treat. My preferred zero-carb sweetener is Erythritol because it doesn’t have an off-putting aftertaste, and can be bought in 1:1 sugar ratios. Feel free to substitute maple syrup or cane sugar. Adding a dollop of coconut yogurt or crème fraîche and a sprinkle of cacao nibs makes it super fun and fancy.


2 avocados
1/3 cup high-quality, unsweetened cocoa powder or raw cacao powder
1/4 cup Erythritol or favorite sweetener
1/4 cup crème fraîche or coconut cream
1/4 cup unsweetened almond milk, coconut milk, or heavy cream
1/2 tsp. vanilla extract
A dash Ceylon cinnamon
A pinch cayenne or chili powder
A pinch salt


  1. Purée all ingredients in a food processor until very smooth and creamy. Scrape down the sides to incorporate all the cocoa powder. Adjust the sweetness and consistency to your liking.

  2. For serving, scoop equal amounts into 4 small serving dishes or ramekins. Finish with a dollop of crème fraîche, coconut yogurt, or whipped cream, a sprinkle of cacao nibs, and a couple raspberries.