Sunday, August 20, 2017

Orzo Summer Salad

Ingredients: 

16 oz Orzo pasta
2 cups halved red/yellow grape or cherry tomatoes
1 cup slivered almonds, toasted
2 green onions, chopped
2 Tblsp. fresh basil leaves, shredded in chiffonade (thinly sliced)
4-5 ounces feta cheese crumbles
Dressing:
1 tsp Dijon mustard
½ cup olive oil
2 lemons, juiced or 2 Tblsp. Lemon juice
salt and pepper to taste

Bring a large pot of salted water to boiling and cook orzo for 8-9 minutes. Cook to tender but firm, don’t overcook. Drain and let cool. 
Whisk together dressing ingredients and let sit a few minutes. Combine and toss orzo with tomatoes, almonds, green onions, feta, and basil. Toss with dressing and add salt and pepper to taste. 

Saturday, April 22, 2017

Perfect Baked Salmon

1 Salmon fillet (about 2 pounds)
2 tablespoons butter, softened
1/4 C chicken broth or soy sauce and honey
2 tablespoons lemon juice
1/2 teaspoon pepper
1/2 teaspoon dried tarragon, or rosemary, or any spice that is good with fish

Rinse salmon and pat dry.  Place in a greased baking dish.  Brush with butter.  Combine remaining ingredients; pour over salmon. 

Bake uncovered, at 425 degrees for 15-20 minutes or until fish flakes easily with fork.  160-165 degrees internal temp.
Yields:  8 servings

Dill Sauce

1/2 C sour cream
2 tablespoons lemon juice
2 teaspoons dill
1/2 teaspoon dry mustard
pinch of sugar

Heat until warm, but do not boil.