Sweet mercies that my child loves food that is not mainly focused on mechanically pulverized and breaded chicken meat and french fries. He turned 13 today and his meal request was baked salmon, rice and wilted garlic-y spinach/arugula with pine nuts. I love my Calphalon cookware.
Oh… if you are curious about the spinach/arugula dish: a wooden spoon scoop of ghee (clarified butter) and a good dash of olive oil, enough to cover the bottom of the pan once melted, at medium heat, toss a couple of thinly sliced shallots, a couple of handful of pine nuts and a few cloves of garlic (chopped) into the oil; stir until shallots are transparent; pour in about a half cup of white wine, several dashes of soy sauce, stirring until somewhat reduced, and add a half package each of rinsed baby spinach and arugula, stirring until wilted. Season with salt & pepper to taste. I like to accompany this with yukon gold (roasted) garlic -with a touch of wasabi- smashed potatoes. If you’ve got something in the oven (roast, fish…) you can add a head of garlic (with the top chopped off to expose the cloves), generously doused in olive oil and foil wrapped, to roast along with the meat for use with the smashed potatoes. The trick to really good (and unlumpy) mashed potatoes is to thoroughly mash the potatoes prior to adding any butter and/or milk, unless of course you want it chunky.
And… do as you wish, but I will buy organic produce over “traditionally farmed” produce any day. I may be deluding myself, but I think that there is a good possibility that the flavor of the produce, as well as the nutritional value, is superior in organically grown foods.