I large half of Salmon, filleted
2 large lemons
Kosher or sea salt and freshly ground black pepper
Extra-virgin olive oil
2 tablespoons of Fresh Tarragon, coarsely chopped (fresh dill will be a great substitute)
Paprika
Place salmon fillet on baking sheet & drizzle lightly with extra-virgin olive oil. Season salmon with salt, pepper & a sprinkle of fresh tarragon. Cut 4 slices from center of 1 lemon and place on top of salmon, drizzle juice from remaining lemons. Shake lightly with paprika on top.
Bake at 400 degrees for 10-15 minutes depending on thickness of fillet. Or place on grill & bake until done.
Fresh Roasted Asparagus with Pine Nuts
2 large bunches of fresh asparagus, washed & bottoms cut off
1 lemon , zest & juiced
Kosher or sea salt and freshly ground black pepper
Extra-virgin olive oil
Optional- ¼ -½ cup Pecorino Romano cheese, grated (I use Sheep cheese as I am sensitive to cow products)
¼ cup of pine nuts
Arrange asparagus in shallow baking sheet drizzle with oil and season with salt, pepper. Top with cheese, pine nuts, zest & juice from lemon. Toss well & bake in a 400 degree oven for 8-12 minutes till al dente.
Whipped White Cannellini Beans
Extra-virgin olive oil
3 cloves garlic
1 medium onion, minced
2 (14-ounce) can white cannellini beans, drained
1/4 cup chicken stock, heated
Kosher or sea salt and freshly ground black pepper
In a sauté pan add 2 Tbs around the pan of extra-virgin olive oil over medium heat. Add the garlic and onion and sauté until translucent. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of olive oil, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.
The BEST EVER Carrot Cake!
1 1/2 cups Turbinado (unrefined raw sugar)
1 1/3 cups canola oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher or sea salt
1 cup raisins
1 cup chopped walnuts
1 pound organic carrots, grated (Lowes Foods offers “Full Circle” brand organic carrots)
1/2 cup minced fresh pineapple
Prepare 2 (8-inch) round cake pans, I use a canola spray. Preheat the oven to 350 degrees
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
Frosting:
2- 8oz containers of “Tofutti, better than cream cheese”. (This is a soy base with no dairy products, can be found in Kroger Natural food section or health food store) make sure that you choose the one with the green top as the others contain trans-fats
½ cup of apricot preserves (Full Circle brand makes organic preserves, found in Lowes Foods)
1 teaspoon pure vanilla extract
Mix the Tofutti and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the preserves and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Cindy Karas ckaras@nc.rr.com
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