This post is part of a series for 2016 on real meals served to my family of 7 that conserve energy and time while preserving nutrients. Seared Chilean Steelhead Trout (with dill and browned butter) Rice and quinoa Green beans (previously frozen) Beet coins dressed with olive oil (canned) Organic whole milk Gingerbread ice cream … Continue reading What’s On The Menu – Seared Steelhead Trout