Recipes

Raspberry Spinach Salad
Serves 6

Raspberry Vinaigrette:
2 Tbsp	Minced shallot
½ Cup	Fresh raspberries
3 Tbsp	Sugar, or to taste
1 tsp	Dijon mustard
2 Tbsp	Raspberry vinegar
1 Tbsp	Lemon juice
½ Cup	Canola or light olive oil
	Salt and pepper to taste
Salad:
5 Cups	Baby Spinach
1 Cup	Fresh Raspberries
3	Green Onions, thinly sliced, including tops
4 oz	Goat cheese, feta or blue cheese
1/2 Cup	Toasted or candied sliced almonds

For the vinaigrette: Combine shallot, berries, salt, sugar, mustard, vinegar, and lemon juice in electric blender (or food processor) until pureed. Slowly add oil and blend until smooth. This dressing will keep in the refrigerator for one week.

For the Salad: Toss spinach, raspberries and green onions with dressing to coat. Sprinkle with cheese and toasted almonds

Pan Seared Salmon with Orange Dijon Sauce
Serves 6

Salmon:
6 4-oz	Salmon Fillets
	Salt and Pepper
	Oil

Sauce Dijon:
4 Tbsp	Unsalted Butter
1/2 Cup	Minced Shallots
1/2 Cup	Dry White Wine
1/2 Cup	Chicken Broth
2 Tbsp	Orange Zest
1 Tbsp	Orange Juice
1 Tbsp	Fresh Minced Dill
2 Tbsp	Dijon Mustard
1/2 Cup	Heavy Cream
	Salt and Ground White Pepper to taste
	Minced parsley and tarragon to garnish

Preheat oven to 375˚. Season salmon with salt and pepper. In a large non-stick skillet, heat oil until it shimmers. Add salmon, presentation side down, taking care not to crowd the pan. After salmon is placed in the pan do not move it until it is ready to turn. Allow it to get golden brown and crispy, turn only once, and let it cook until seared on the second side, about 2 minutes. Remove from the pan and place on a Silpat lined baking sheet. Place in the oven and bake about 7-8 minutes or until done. While salmon is baking prepare the sauce.

In the same skillet, melt butter and sauté shallots until tender. Add wine and chicken broth and simmer until reduced by one-third to one-half. Add orange zest, juice, and dill and mustard. Stirring constantly, pour in cream. Simmer until mixture thickens slightly. Season with salt and pepper and serve over salmon. Garnish with additional fresh dill.

Vegetable Couscous
Serves 6

2 1/2 Cups	Chicken or Vegetable broth
2 Tbsp	Butter
4	Green Onions, sliced (including some of the tops)
1/2 small	Green Bell Pepper, minced
2 ribs	Celery, sliced thin
12 oz	Couscous
1/4 cup	Minced, Fresh leaf parsley
	Salt and Pepper to taste

Bring chicken broth and butter to a boil in a medium saucepan. Stir in vegetables and couscous. Cover and remove from heat and let sit undisturbed for 5 minutes. Uncover, fluff with fork, stir in parsley and seasonings and serve immediately.

Sauteed Vegetables with Herbs & Horseradish
Serves 6 to 8

2	Yellow Squash, sliced
2	Zucchini, sliced
2 small	Red Bell Peppers, sliced

Sauce:
3 Tbsp	Butter
3 Tbsp	Olive Oil
2 Cloves	Garlic, finely minced
1/4 cup	Minced fresh Italian Parsley
	Juice of 2 large lemons
2 Tbsp	Prepared horseradish (NOT horseradish sauce)
	Salt and Pepper

Cook the vegetables in the chicken broth until tender crisp (I do mine in the microwave). Drain. In a large non-stick skillet melt the butter with the oil. Add the garlic, parsley and stir for about 30 seconds. Turn off heat and stir in the lemon juice and horseradish. Set aside. Add vegetables to skillet, toss and stir over low heat to warm through. Serve immediately, seasoned with salt and pepper.

Down-Home Buttermilk Pie
Makes 1 9-inch Pie

3 large	Eggs, beaten
2 cups	Sugar
1/2	Unsalted Butter
4 Tbsp	Flour
Zest	of 2 large lemons
Dash	Salt
2 tsp	Pure Vanilla Extract
1 Cup	Buttermilk
1	Unbaked Pie Crust
	Sweetened Whipped Cream to Garnish

Preheat oven to 350°. In a large mixing bowl whisk together all ingredients except pie crust. Pour into unbaked crust and bake 40-45 minutes until lightly browned and set. Cool pie to room temperature, then refrigerate until chilled. Serve with a dollop of sweetened whipped cream.