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Salmon Croquettes

Add to ❤ Favorites While I could have made pedestrian salmon patties, the quality of the leftover fish demanded something more glamorous, a worthy homage to the rich Tasmanian salmon and besides, my fridge was bulging with all sorts of options from which to choose. Ingredients for 12 croquettes 180g cold cooked salmon, flaked 1/2 cup cold cooked rice 1 tablespoon mayonnaise (mine was homemade tarragon mayo) 1 tablespoon snipped chives 1 tablespoon finely chopped parsley 1 tablespoon finely chopped pickled cornichon 1 hard boiled egg, finely chopped sea salt and pepper to taste for crumbing: 1/2 cup potato flour 1 egg beaten with 2 tablespoons of milk or water 3/4 cup dry breadcrumbs Read the Instructions here  

Butternut Squash Fettuccine Alfredo

Add to ❤ Favorites Rich and creamy fettuccine Alfredo is a fan favorite for good reason, but that doesn’t mean you shouldn’t play with the classic a bit. Here roasted butternut squash is puréed with cream and Parmesan cheese to create a velvety Alfredo sauce that coats every inch of the al dente pasta. Ingredients for 6 servings 3 cups (1-inch) cubed butternut squash (about 1 1/4 pounds) 3 cloves garlic, minced 1 tablespoon olive oil Kosher salt Freshly ground black pepper 3/4 cup heavy cream 1/2 cup low-sodium chicken or vegetable broth 1/2 cup grated Parmesan cheese, plus more for serving Pinch ground nutmeg 1 pound dry fettuccine 2 tablespoons finely chopped fresh parsley Read the Instructions here  

Japanese Chicken Skewers With Scallion

Add to ❤ Favorites For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion. Because thighs are naturally high in connective tissue and fat, they end up juicy even if you don’t precisely measure temperature as they cook. Ingredients for 4-6 servings 2 pounds (1kg) boneless, skinless chicken thighs, cut into 1-inch dice Kosher salt and freshly ground white or black pepper 1 bunch scallions, cut into 1-inch pieces 1/2 cup (120ml) teriyaki sauce Read the Instructions here  

Moroccan Carrot Ribbons And Black Lentils

Add to ❤ Favorites Moroccan Carrot Ribbons and Black Lentils makes for perfect picnic fare because it can hang outside of the fridge, tastes better after a few hours, and there is nothing to fuss with on arrival. No assembly required! Simple, delicious, and satisfying – my kind of food enjoyed both inside and out. Ingredients for 4 servings 1 cup black (beluga) lentils 2-3 large carrots 1 small red onion 6 prunes ½ cup each chopped mint and cilantro Dressing: 1 Tbsp. cumin seeds ½ Tbsp. green anise seeds ¼ tsp. cinnamon ¼ tsp. ground ginger ¼ tsp. smoked paprika ¼ tsp. ground coriander pinch of cayenne or crushed chilies 1 Tbsp. freshly-squeezed lemon juice 1 tsp. raw honey or agave 3 Tbsp cold pressed olive oil pinch of sea salt Carrot Marinade: 1 Tbsp. freshly squeezed lemon juice 2 Tbsp. freshly squeezed orange juice pinch of salt Read the Instructions here  

Roasted Vegetable Lasagna

Add to ❤ Favorites This lasagna is definitely a lighter version of the traditional lasagna, but trust that the flavor is not compromised. It’s incredibly filling, and packed with savory layers that will have your mouth watering for more. Ingredients for 5 servings 1 ½ cup Brussel sprouts, sliced 3 cups mushrooms, sliced 2 cups grape tomatoes 1 cup broccoli florets 1 tablespoon olive oil 1 tablespoon balsamic vinegar 9 lasagna noodles 1 cup tomato sauce ½ cup ricotta cheese 1 cup shredded mozzarella cheese Salt and pepper to taste Read the Instructions here  

Apple-Cinnamon Pork Loin

Add to ❤ Favorites Like most slow-cooker recipes, this one can also be done in the oven: just put it in a covered roasting pan, and check the meat frequently so you can take it out when it’s done. It does take a little more effort, but in return for your efforts, you’ll get the delicious smell of roasting pork all through the kitchen. Ingredients for 4 servings 2 lb. boneless pork loin roast 3 medium apples, peeled and sliced ¼ cup honey (optional) 1 red onion, halved and sliced 1 tbsp. ground cinnamon 1 cup chicken stock Cooking fat Sea salt and freshly ground black pepper Read the Instructions here  

Grilled Salmon & Zucchini with Red Pepper Sauce

Add to ❤ Favorites Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette. Ingredients for 4 servings ⅓ cup sliced almonds, toasted (see Tip) ¼ cup chopped jarred roasted red peppers ¼ cup halved grape tomatoes or cherry tomatoes 1 small clove garlic 1 tablespoon extra-virgin olive oil 1 tablespoon sherry vinegar or red-wine vinegar 1 teaspoon paprika, preferably smoked ¾ teaspoon salt, divided ½ teaspoon freshly ground pepper, divided 1 ¼ pounds wild-caught salmon fillet (see Note), skinned and cut crosswise into 4 portions 2 medium zucchini or summer squash (or 1 of each), halved lengthwise Canola or olive oil cooking spray 1 tablespoon chopped fresh parsley, for garnish Read the Instructions here  

Cheesy Scalloped Potatoes

Add to ❤ Favorites The captivating aroma of these potatoes baking will bring the whole family to the dinner table the first time you call. Ingredients for 6 servings 1 tablespoon onion 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley 1/4 cup butter 1/4 cup cold water 2 tablespoons cornstarch 2 cups milk Salt and pepper 6 large potatoes such as russet or Yukon gold 3/4 cup shredded cheddar cheese 1/4 cup diced gluten-free ham Read the Instructions here  

Spinach pie

Add to ❤ Favorites You can make spinach pies in a square, or as individually folded rectangles, but I like this easy “fold over” pie dish method. No cutting the dough, simply roll it out, fill it, and fold it over top to make the top crust. Super easy. Ingredients for 8 servings 1 Tbsp olive oil 1 small yellow onion 1 clove garlic 1 cup cottage cheese ¼ cup parmesan cheese ⅛ tsp ground nutmeg ½ tsp salt 10-15 cranks fresh cracked pepper 2 large eggs 16 oz. frozen cut spinach 1 sheet (8 oz.) puff pastry 2 Tbsp flour for dusting 1 large egg (for glaze, optional) Read the Instructions here