Sustainable dinner...

On the menu for tonight:

Salmon and Broccoli Alfredo
Cranberry/Rhubarb Crisp


Made an awesome dinner tonight that even the kid loved! The alfredo is simple... Bake a Salmon Fillet (Fresh caught King Salmon, which you probably guessed if you read my blog regularly,) with olive oil and fresh herbs, make your favorite basic alfredo sauce and add the baked salmon and some broccoli florets (which would have come out of my garden if it weren't only June). Mix it all together, add a little sea salt, and serve over your favorite noodles.

Now for the best part...
(I used fresh cut Rhubarb from my garden and cranberries I had stored in the freezer from last year)

Cranberry/Rhubarb Crisp

1 cup chopped rhubarb
1 cup cranberries
1/2 tsp cinnamon
1/4 tsp salt (if desired)
1/4 cup butter
3/4 cup sugar
1/3 cup flour

Place the cut up rhubarb and cranberries in a shallow 6" x 10" baking dish.
Sprinkle with cinnamon and salt.
Melt the butter over low heat and add the sugar and flour until the mixture is the consistency of cornmeal, spread over the rhubarb/cranberry mixture.
Bake uncovered in a 350F oven until tender, 45 minutes to 1 hour.
If the rhubarb and cranberries are frozen, increase baking time by approximately 20 minutes.
Serve with vanilla ice cream if desired!