Feta, walnut, onion and garlic stuffed zucchini blossoms
Rosemary garlic potatoes
Ingredients:
Russet potatoes chopped into fairly small pieces
One sprig finely chopped rosemary
One large garlic clove finely chopped
Olive oil
Panko breading
Salt
Pepper
Add olive oil, potatoes, rosemary, garlic, to pan and give it a good toss.
Cook on medium heat covered for 15 minutes or until potatoes feel soft enough to eat.
With about a minute left to cook coat potatoes in Panko breading while still in the pan for a little extra crisp to the outside. Salt and pepper to taste.
Baked salmon on a bed of sautéed broccolini with white wine butter citrus sauce with capers
Ingredients:
Two skinless salmon filets
Package broccolini
2 cups spinach
1 small clove garlic
Olive oil
Salt
Pepper
1 stick butter
2tsp white flour
1/2 cup Chardonnay
1 cup half and half
About 15 capers
Lemon
Preheat oven to 325 degrees brush salmon on both sides with olive oil. Lay them on a baking sheet and lightly salt and pepper the filets.
Once oven is heated bake salmon for 8 to 10 minutes. Do not overcook!
While salmon is cooking heat the broccolini on medium heat with a tbsp olive oil until tender. Add the spinach in the last minute and allow to wilt.
Also while the salmon cooks add one stick of butter, half and half, white wine, allow butter to melt and the mixture to steam a bit. Add flour and a couple squeezes of lemon and capers and your sauce is done.
Once everything is done lay spinach and broccolini on a plate. Place salmon over it. Drizzle on the sauce and voila!
Baked salmon on a bed of sautéed broccolini with white wine butter sauce with capers. And rosemary garlic potatoes
Mushrooms with red butter sauce
Ingredients:
2 cups crimini mushrooms sliced
Your favorite red pasta or marinara sauce
1 tbsp butter
1 tsp olive oil
1 tsp balsamic vinegar
Sautée mushrooms with butter olive oil and vinegar until soft
Add red sauce and simmer until bubbling. And voila! It’s that easy!
-Afro
