The Menu
Sesame Seed Crusted Salmon with Sun-Dried Cranberry Sauce
ASPARAGUS RISOTTO
Mixed Green Salad with Edible Flowers & Raspberry Vinaigrette
Fresh Strawberry Cake
The Recipes
Sesame Seed Crusted Salmon with Sun-Dried Cranberry Sauce
Yield: 4 servings
4 (6 oz) skinless boneless salmon portions
4 oz white & black sesame seeds
4 oz sun-dried cranberries
8 oz cranberry juice
1 Tbs white wine
1 tsp shallot purée
1 tsp fresh chives (chopped)
1 tbs unsalted butter
Salt and pepper to taste
Refresh the sun-dried cranberries by bringing the cranberry juice to a boil, and add it to the cranberries.
After a few moments, pour the cranberries and the juice into a saucepan and reduce with the white wine and
shallots.
When you have the desired amount of sauce, add the chives, salt and pepper to taste and whisk in the butter.
Season the salmon portions and coat one side of each portion with the seeds. Pan Fry the seeded side of salmon for about 15 seconds, flip and bake in a preheated over (400F) until done to your taste.
ASPARAGUS RISOTTO
MAKES 4 SERVINGS.
1 quart chicken broth
1 bunch asparagus
3 tbs unsalted butter
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
Zest of 1 lemon
1/4 cup grated Parmesan cheese
Bring broth to a simmer in a saucepan. Snap off and discard tough ends of asparagus, letting each stalk break where it is tender. Cut into 1 1/2 inch pieces. Add to simmering broth, cook 3 min. Scoop asparagus out into a bowl, reduce heat under broth.
In a second saucepan, melt 2 tbs butter. Add the onion and cook until softened. Stir in rice to coat with butter until fragrant and slightly translucent. Add wine and cook 3 min. or until almost all the liquid has evaporated. Add 1 small ladleful of warm broth and cook until broth is absorbed.
Continue adding 1 ladleful at a time, until rice begins to swell and a creamy sauce starts to appear. Add remaining broth 1/3 cup at a time, until very creamy. Taste rice. If it is almost tender, stir in remaining butter and zest. If not, add 1/3 cup water and continue to cook another 3 min. Add remaining tablespoon butter and zest. Then add Parmesan and asparagus. Heat 2 min. Add a few tablespoons of water if risotto is too thick. Serve warm with extra cheese.
Mixed Green Salad with Edible Flowers & Raspberry Vinaigrette
Serves 6
Vinaigrette
* 1/2 cup organic extra virgin olive oil
* 3 tablespoons raspberry vinegar
* 1/4 cup fresh strawberries
* lots of freshly ground pepper
* 1 tablespoon yogurt
Salad
* 6–8 cups mixed young salad greens (mesclun mix), washed well
* edible flowers (pansies, nasturtiums, geraniums or a mix), to taste
* 1/2 cup oven-toasted pecans
* feta cheese, to taste
Combine all vinaigrette ingredients and blend in processor until smooth.
Toss together mixed greens, flowers (reserve a few to garnish), toasted pecans, and feta with the tangy vinaigrette.
Fresh Strawberry Cake
1 box of strawberry cake mix
1 lb fresh strawberries, rinsed and hulled (plus few extra for garnish)
1 8 oz carton cool whip, thawed
1 large box instant vanilla pudding mix
Make cake according to directions on box. Pour into 9 x 13 pan. Bake 30-35 minutes in a 350 deg oven. Cake should be cooked until tester comes out clean. Cool 30 minutes.
Puree strawberries in blender or food processor. Poke holes with fork or large spoon handle in cake. Pour strawberries over. Allow 10 minutes to soak in.
Meanwhile, mix pudding mix according to directions for pudding pie. Allow to cool in fridge for 5 minutes. Mix cool whip in with pudding. "Frost" cake with pudding/cool whip mixture. Garnish with slice strawberries on top.
Sesame Seed Crusted Salmon with Sun-Dried Cranberry Sauce
ASPARAGUS RISOTTO
Mixed Green Salad with Edible Flowers & Raspberry Vinaigrette
Fresh Strawberry Cake
The Recipes
Sesame Seed Crusted Salmon with Sun-Dried Cranberry Sauce
Yield: 4 servings
4 (6 oz) skinless boneless salmon portions
4 oz white & black sesame seeds
4 oz sun-dried cranberries
Advertisement:
8 oz cranberry juice
1 Tbs white wine
1 tsp shallot purée
1 tsp fresh chives (chopped)
1 tbs unsalted butter
Salt and pepper to taste
Refresh the sun-dried cranberries by bringing the cranberry juice to a boil, and add it to the cranberries.
After a few moments, pour the cranberries and the juice into a saucepan and reduce with the white wine and
shallots.
When you have the desired amount of sauce, add the chives, salt and pepper to taste and whisk in the butter.
Season the salmon portions and coat one side of each portion with the seeds. Pan Fry the seeded side of salmon for about 15 seconds, flip and bake in a preheated over (400F) until done to your taste.
ASPARAGUS RISOTTO
MAKES 4 SERVINGS.
1 quart chicken broth
1 bunch asparagus
3 tbs unsalted butter
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
Zest of 1 lemon
1/4 cup grated Parmesan cheese
Bring broth to a simmer in a saucepan. Snap off and discard tough ends of asparagus, letting each stalk break where it is tender. Cut into 1 1/2 inch pieces. Add to simmering broth, cook 3 min. Scoop asparagus out into a bowl, reduce heat under broth.
In a second saucepan, melt 2 tbs butter. Add the onion and cook until softened. Stir in rice to coat with butter until fragrant and slightly translucent. Add wine and cook 3 min. or until almost all the liquid has evaporated. Add 1 small ladleful of warm broth and cook until broth is absorbed.
Continue adding 1 ladleful at a time, until rice begins to swell and a creamy sauce starts to appear. Add remaining broth 1/3 cup at a time, until very creamy. Taste rice. If it is almost tender, stir in remaining butter and zest. If not, add 1/3 cup water and continue to cook another 3 min. Add remaining tablespoon butter and zest. Then add Parmesan and asparagus. Heat 2 min. Add a few tablespoons of water if risotto is too thick. Serve warm with extra cheese.
Mixed Green Salad with Edible Flowers & Raspberry Vinaigrette
Serves 6
Vinaigrette
* 1/2 cup organic extra virgin olive oil
* 3 tablespoons raspberry vinegar
* 1/4 cup fresh strawberries
* lots of freshly ground pepper
* 1 tablespoon yogurt
Salad
* 6–8 cups mixed young salad greens (mesclun mix), washed well
* edible flowers (pansies, nasturtiums, geraniums or a mix), to taste
* 1/2 cup oven-toasted pecans
* feta cheese, to taste
Combine all vinaigrette ingredients and blend in processor until smooth.
Toss together mixed greens, flowers (reserve a few to garnish), toasted pecans, and feta with the tangy vinaigrette.
Fresh Strawberry Cake
1 box of strawberry cake mix
1 lb fresh strawberries, rinsed and hulled (plus few extra for garnish)
1 8 oz carton cool whip, thawed
1 large box instant vanilla pudding mix
Make cake according to directions on box. Pour into 9 x 13 pan. Bake 30-35 minutes in a 350 deg oven. Cake should be cooked until tester comes out clean. Cool 30 minutes.
Puree strawberries in blender or food processor. Poke holes with fork or large spoon handle in cake. Pour strawberries over. Allow 10 minutes to soak in.
Meanwhile, mix pudding mix according to directions for pudding pie. Allow to cool in fridge for 5 minutes. Mix cool whip in with pudding. "Frost" cake with pudding/cool whip mixture. Garnish with slice strawberries on top.