Wild Salmon with Spinach Pesto


This is from the Oct 2012 issue of F&W, with a few minor changes.

8 oz spinach, blanched
1/2 lb orzo, cooked almost al dente
1/4 c grated parmigiano
2 cloves garlic, chopped
2 tsp lemon zest
1/2 tsp champagne vinegar
1 shallot, chopped
1/4 tsp hot sauce
1/4 c olive oil
8 oz salmon, cut in 1/2
2 TBSP white wine
4 thin lemon slices

Preheat oven to 375.

Add arugula, cheese, garlic, lemon zest, vinegar, shallot and Tabasco to food processor, pulse to chop. Drizzle in olive oil with machine running. Season salt and toss with orzo.

Arrange 2 16×12 inch sheet of parchment on counter. Mound 1/2 orzo in center, top with salmon, drizzle with wine, salt & pepper and top with lemon slice. Bring up two opposite sides over fish and fold to seal.

Arrange on a baking sheet. Bake for 18 minutes, until slightly puffed. Transfer to plates and carefully open.

Serves 2.


Foie Pâté with Balsamic Glaze


This one does not actual count as cooking in my book because all I did was bring some various bits and pieces together. It was super amazing so I’m sharing it!

1 4 oz block Foie
1 apple sliced thin
Water crackers or thinly sliced toasted bread
Balsamic Glaze (Trader Joes)

Remove Foie from can, drizzle with balsamic glaze, serve with apple and crackers or bread.

Serves 4.

Ginger’s Chocolate Zucchini Bread


This recipe is from my step-mom Ginger. Super easy, super quick, one for now – one for later and there is even veggies in it, did I mention CHOCOLATE?!!! OK so I trying date and palm sugar – you can use regular.

2 1/2 c flour (1 c wheat, 1 1/2 regular)
1 1/2 c sugar (3/4 c palm sugar, 1/2 c date sugar)
1 tsp salt
2 tsp cinnamon
2 tsp baking soda
1/4 tsp baking powder
1/2 cup cocoa powder, unsweetened
1/2 c chopped walnuts
1/2 c chocolate chips
3 large eggs
3/4 c apple sauce
1/4 c canola oil
3 c zucchini, grated
2 tsp vanilla

Preheat oven to 350.

Combine dry ingredients. Combine wet in a separate bowl. Stir all ain’t ingredients together add nuts, chips and zuks. Pour into 2 bread pans or a bundt pan. Bake 50 – 55 minutes, until toothpick comes out clean.

Rum Syrup
1/2 c sugar
1/2 c water
1/2 c rum

Combine bring to boil to dissolve sugar. Add 1/2 c rum. Poke holes in the cake and pour over cakes – be sure to wrap cooled cakes in a foil or container to contain the rum.

Makes 2 loaves or 1 bundt cake.