Classic Lemon & Dill Salmon

CLASSIC LEMON & DILL SALMON 

• 3-4 salmon fillets, 4 oz each 
• 1 lemon 
• 1 tablespoon fish rub, (garlic salt, lemon pepper, & dill weed)
• 1 tablespoon butter,room temp
• 2 tablespoons olive oil 
• 1 piece fresh dill 
• 1/2 tablespoon salt & pepper 

1. Sprinkle salmon with salt, pepper, & half of the fish rub.

  

 2. Mix the other half of the fish rub with the room temperature butter. 

 3. Cover a baking sheet with foil & lay each salmon fillet on a thinly sliced piece lemon about 1 inch apart. Top each fillet with a teaspoon of butter/seasoning mixture, a piece of fresh dill, & drizzle each piece with olive oil. 

4. Bake salmon in the oven at 350 degrees for 6-8 minutes.  

5. Plate & serve while hot with fresh dill & lemon wedge. 

 Plate Finished Product 

 SIDES

This dish pairs well with brown rice, fresh veggie, 

& a Strawberry & Avocado Spinach Salad. 

STORY BEHIND THE DISH

I have made this salmon so many times for family & friends & it always seems to be a big hit. This is one tasty & healthy dish that is so easy to make.  

MODIFICATIONS 

Feel free to add any spices to the fish rub, cayenne pepper or red pepper flakes will add some heat. This dish pairs well with rice, quinoa, mashed potatoes, green beans, squash, & salad.  

Strawberry & Avocado Spinach Salad

STRAWBERRY & AVOCADO SPINACH SALAD

• 2 cups fresh baby spinach 
• 1 cup arugula 
• 1 avocado, diced 
• 4-5 large strawberries, sliced 
• 1/4 cup slivered almonds 
• 2 tablespoons Gorgonzola or blue cheese, crumbled 
• 3 tablespoons olive oil 
• 1 tablespoon balsamic vinegar 
• 1/2 teaspoon salt & pepper 

1. Dice avocado, slice strawberries, & crumble cheese. 

 2. In a mixing bowl, gently mix together spinach, arugula, avocados, strawberries, cheese, & almonds. 

 3. Whisk together oil, vinegar, salt, & pepper. Lightly toss salad with dressing & serve. 

Plate Finished Product 

STORY BEHIND THE DISH

I have made so many versions of this salad but this one is my favorite, quick, easy, & delicious. It pairs well with fish or chicken dishes & is wonderful for a pot luck & entertaining. 

MODIFICATIONS 

You can use any type of greens for this recipe, spring mix also works well. If you do not have strawberries, or if they are not in season, blueberries & raspberries also work great. Almonds are my first choice for this salad, but I have used pine nuts or pecans. If you want a sweeter dressing, add a 1/4 tablespoon of sugar or use candied nuts. 

Corned Beef & Cabbage

CORNED BEEF & CABBAGE 

• 3-4 pounds corned beef brisket 
• 1 medium head of cabbage, cut 
• 10-12 fingerling or red potatoes, cut 
• 4-5 carrots, peeled & chopped 
• 1 onion, coarsely chopped 
• 1/4 cup apple cider vinegar 
• 1/4 cup brown sugar
• 1-2 tablespoons dijon mustard 
• 1/4 teaspoon ground cloves 
• 1/2 teaspoon pepper 
• 12 oz dark beer 

1. In a bowl whisk together vinegar, brown sugar, mustard, ground cloves, & pepper. 

 2. Place corned beef brisket in Crock Pot, pour in vinegar mixture & any additional spices of your choice. 

 3. Cut onion in half & coarsely chop. 

4. Place chopped onions in Crock Pot over corned beef.

5. Wash potatoes. 

6. Chop potatoes into halves or fourths. 

 7. Wash & peel carrots, roughly chop into 1-2 inch pieces. 

8. Top corned beef & onions with potatoes & carrots.

9. Wash cabbage, chop into wedges. 

 10. Peel apart cabbage pieces & lay flat over potatoes & carrots. Pour beer into the Crock Pot over cabbage. Cover & cook on LOW for 6-7 hours or HIGH for 3-4 hours. 

 Plate Finished Product 

STORY BEHIND THE DISH

Corned beef & cabbage is a traditional St. Patrick's Day meal that I enjoy making & eating each year. I love cooking the corned beef in the crock pot, it's easy & great for entertaining. 

MODIFICATIONS 

If you don't want to use beer you can use a beef or vegetable broth or even water. I think the beer gives it more flavor & obviously the alcohol does cook out. Turnips, celery, & pearl onions, are great additions to this dish. 

Easy Caramel Sauce

EASY CARAMEL SAUCE 

Printable Recipe

• 1 cup packed brown sugar
• 1/2 cup half & half 
• 4 tablespoons butter 
• 1 pinch salt 
• 1 tablespoon vanilla extract 

Making the Caramel 

Mix the brown sugar, half & half, butter, & salt in a saucepan over medium-low heat. Whisk gently for 5-7 minutes or until sauce is thicker. Add vanilla, cook another minute. Turn off heat, let cool, pour sauce into a jar & refrigerate.

STORY BEHIND THE DISH

I recently recreated a flour less chocolate cake & needed to make homemade caramel for the dish. This is easy & handy to have in the house. 

MODIFICATIONS 

You can use this sauce for ice cream, cakes, fruit, etc. Be creative! :) 

Homemade Vanilla Ice Cream

HOMEMADE VANILLA ICE CREAM 

• 2 quarts half & half 
• 1/2 pint heavy whipping cream 
• 1 1/2 cups white sugar 
• 4 teaspoons vanilla extract 
• 1 pinch salt 
• 1 tablespoon coco shavings (optional) 

Making the Ice Cream

In a mixing bowl whisk together half & half, cream, sugar, vanilla, & salt. Follow directions for your ice cream maker. If using the Kitchen-aid ice cream maker attachment, stir on low speed in frozen bowl for 15-20 minutes, transfer to a freezer safe container, & let freeze for 2-4 hours before serving.   

 FINISHED PRODUCT 

STORY BEHIND THE DISH

You just cannot compare homemade ice cream to the store bought stuff. As a kid my neighbor used to make peach ice cream out on the porch with her wooden ice cream maker. I remember thinking it was the best ice cream in the world. Since I have recently purchased the KitchenAid ice cream maker attachment, I figured I would start with the basics, good old vanilla. 

MODIFICATIONS 

You can make any type of ice cream by adding flavors or toppings. If you do not have an ice cream maker, you can look online for creative ways to make ice cream. 

True Food's Sweet Potato Hash Recreation

TRUE FOOD'S SWEET POTATO HASH RECREATION
Printable Recipe

• 1-2 medium sweet potato, cubed  
• 1 teaspoon olive oil 
• 1/2 medium onion, chopped 
• 1 garlic clove, minced 
• 1 teaspoon thyme 
• 1 teaspoon salt & pepper 
• 1/2 cup water 

1. With skin still on, chop sweet potato into small cubes, cut off & toss ends. Dice 1/2 onion, mince garlic, & measure out oil, water, & spices. 

2. Heat the oil in a non-stick skillet over medium-high heat. Sauté onions until brown, add garlic & sauté quickly. 

 3. Add sweet potato cubes to the hot skillet & let sit for 2 minutes to brown. Flip the potatoes & brown the other side for another 2 minutes. The skillet should be hot & pretty dry.

 4. When both sides are brown add 1/2 cup water & stir the potatoes & onions so they do not stick. Add thyme, salt, & pepper, cover & let sit for 4-5 minutes or until all water has evaporated. At this time the potatoes should be soft & ready to serve. If they are still firm add water & repeat the process.

PLATE FINISHED PRODUCT 

 5. Plate & serve hot. 

STORY BEHIND THE DISH

I recreated this dish from a dinner I enjoyed at True Food Kitchen in Newport Beach. This dish is delicious & pairs well with almost anything.

MODIFICATIONS 

If you don't like sweet potatoes or don't have them on hand, you could replace them with yams, fingerling potatoes, or another small potatoes. This side pairs well with beef, chicken, & pork. This dish is Whole30 & Paleo compliant :)

True Food's Kale Salad Recreation

TRUE FOOD'S KALE SALAD RECREATION

• 3-4 cups loosely packed kale, slice leaves and remove all midribs 
• juice of 1/2 a lemon 
• 3 table spoons olive oil 
• 1 garlic clove, minced 
• 1/4 teaspoon red pepper flakes 
• 1/2 teaspoon salt & pepper 
• 1/3 cup grated parmesan or asiago cheese  

1. In a mixing bowl, whisk together lemon juice, olive oil, garlic, red pepper flakes, salt, & pepper. I prefer to blend in a food processor or small blender or whisk until well blended. 

2. Add kale & cheese to dressing & toss evenly until all kale is covered. Let sit for 10-15 minutes before serving so dressing can settle. 

PLATE FINISHED PRODUCT 

 3. Put salad in a serving bowl & top with a small amount of cheese or bread crumbs. 

STORY BEHIND THE DISH

I recreated this dish from a dinner I enjoyed at True Food Kitchen in Newport Beach. It is very refreshing & tasty. 

MODIFICATIONS 

If you don't like kale, the salad dressing can be tossed with any green.