Charmoula salmon and za’atar vegetables with Buckley Healthcare Center

Mass Appeal

Buckley Healthcare Center is making lots of delicious Lenten meals for its residents. Chef Mike Harrison from Buckley’s Seasons Restaurant is here to show us how to make a delicious meatless Mediterranean meal.

Chef Mike also tells us about Buckley Healthcare’s Easter meal plans. Residents and their guests can enjoy a special meal (complete with a festive Peep cake!) in Seasons Restaurant.

To learn more about Buckley Healthcare Center, visit them online at www.BuckleyHealthcare.com or call (413) 774-3143.

Vegetables:
– ½ pound baby golden beets, scrubbed and quartered
– ½ pound of baby carrots, halved lengthwise 
– ¼ pound of shiitake mushrooms, stemmed and sliced 
– 2 tablespoons of extra-virgin olive oil 
– 2 tablespoons za’atar 
– Kosher salt 
– Pepper 
– ¾ pound baby bok choy, chopped 
– 2 tablespoons fresh lemon juice 


Charmoula: 
– 1 cup lightly packed parsley leaves 
– 1 cup lightly packed cilantro leaves 
– 2 large garlic cloves, crushed 
– 2 teaspoons ground coriander 
– 2 teaspoons ground cumin 
– 1 teaspoon smoked paprika 
– 1 teaspoon crushed red pepper 
– ½ cup extra virgin olive oil 
– ¼ cup fresh lemon juice 
– kosher salt 
– black pepper 

Salmon:
– four 5-6-ounce salmon fillets 
– kosher salt 
– black pepper 
– 1 teaspoon each ground coriander and cumin 
– ½ teaspoon of smoked paprika 
– ½ teaspoon of crushed red pepper 
– 1 table spoon extra virgin olive oil 

Promotional consideration provided by Buckley Healthcare Center.
 

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