I love salmon. I probably eat entirely too much of it.
But what I love about salmon are the possibilities available to turn this simple fish into so many different amazing dishes. Salmon's blank canvas allows for everything from rich, heavy cream sauces to light and lemony bases to enhance its taste.
When I came across this recipe for Roasted Salmon with a Lemon-Herb Matzo Crust, I thought, how perfect for this time of year, matzo is everywhere. If you have never had matzo, it's time to pick out a box.
It's basically a giant unleavened cracker and is quite enjoyable when slathered with butter...yes, I eat it this way...it's supposed to replace bread...so why not.
Anyway, the crust on this fish is to die for, so full of flavor with the herbs, lemon and butter. I highly recommend this dish for any night of the week. It's high on the yum factor.
These mini mint puddings sprout to life with their mint seedling growing out the top and ground-cookie dirt sprinkled on the surface.
There's something about rounds of sliced onions coated with crisp, crunchy goodness and dusted with salt that I just can't resist.
Have you seen that commercial that uses the Hall and Oats song “Baby Come Back”? The mop has been replaced by the sexy and efficient Swiffer and it’s kinda stalking its erstwhile owner? I think Romaine is going to be doing the same thing. I’ve noticed that Mache started out as a green you could only find at the farmer’s market; Kenter Canyon and the like. But now, I’ve seen it at Trader Joe’s, Gelson’s and of course, Whole Foods. The label says ‘enjoy the nutty flavor’. Lettuce? Nutty? Right on!
Every Friday night I like to do pasta night. I love pasta dishes because they're quick to make and so satisfying to eat. And they don't at all need to be complicated. Sometimes all you need are a few pantry staples like canned tomatoes, capers, or olives to make a delicious sauce that doesn't take hours to cook. That's the true appeal of pasta.