This post is sponsored by Artisan Bistro. All opinions are my own.
But when one kid has to get to fencing class and the other has to be picked up from a softball game, and dad is working in the city and will not be home until late... it is nice to have a quick healthy meal that can be ready when each person gets home.
Artisan Bistro has just come out with a line of sustainable wild-caught seafood bowls. The vegetables and grains are organic and even the pasta is gluten-free. Each bowl can be heated in the microwave for a super fast dinner/lunch or you can improve the texture of the fish by cooking it the oven for 35 minutes.
My family and I sampled:
· Wild Alaskan Salmon in Dijon Sauce – A savory combination of organic green beans, onion, red bell peppers and light and flaky wild Alaskan salmon glazed in tangy Dijon sauce.
· Italian-Style Shrimp & Penne – A unique twist to a traditional dish, made with sun-ripened organic tomatoes, basil and tender penne pasta topped with fresh and tender shrimp.
· New England-Style Cod Fish – A delicate and delicious balance of moist cod fish complete with a zesty blend of organic potatoes, corn and celery.
· Orange Miso Cod Fish – A robust combination of organic broccoli, snap peas and brown rice with a flavorful dose of fresh orange miso glazed cod fish. *Non-GMO Project Verified
Everyone enjoyed their meal. They were impressed with the quality and the variety of the seasoning. My son loves Asian food and really enjoyed the miso cod including the vegetables. My daughter is a big lover of cod and potatoes so that dinner was an excellent fit for her. You can't go wrong with salmon in a dijon sauce in my house. And we all enjoyed sampling the shrimp and pasta. It was decided that the Italian Style Shrimp & Penne was everyone's favorite dish.
Weekly Menu Plan:
Sunday: Baja Fried Fish Tacos
Meatless Monday: Eggplant & Sweet Pepper, Tofu
Curry with Brown Basmati Rice
Tuesday: Chicken Francese with Roasted
Asparagus and Italian Style Roasted Potatoes
Wednesday: Sicilian Style Tuna Pasta
Friday: Frittata with leftover vegetables and rustic homemade bread
Saturday: Dinner out