Slow Cooker Poached Salmon

This takes about an hour – so the title is deciving. 

3 meyer lemons, sliced thin
3 sprigs parsley
1 shallot, sliced thin
1/2 c white wine
1 lb wild salmon
1/4 tsp salt
Black peoper
4 tsp capers, drained

Arrange lemons in a single layer in slow cooker, top with parsley and shallots. Pour wine in and add 1/2 c water. Place salmon on top, season with salt and pepper. Close lid and cook for 1 hour until it is opaque.

Place salmon on plates and top with capers.

Serves 4.


Puttanesca Pasta

On one of the those nights when you don’t feel like cooking, this is the perfect remedy. It comes together in the time it takes to cook the pasta. This dish is packed with flavor, the anchovies do really make it special, so don’t leave them out.

1/4 c olive oil
4 achovies, minced
3 cloves garlic minced
1/2 tsp red pepper flakes
28 oz tomatoes, puréed
30 black olives
4 TBSP capers
1 lb pasta
1 c parsley, minced

Bring a large pot of salted water to a boil. Cook pasta according to package.

In a 12 inch skillet, heat oil, garlic, rep peppers and anchovies over medium heat until garlic just browns, about 4 minutes. Add tomatoe, olives, and capers, cook over medium heat while the pasta cooks.

Drain pasta and add to sauce, cook another 2 min, stir in parsley and service.

Serves 4.


Tomato and Arugula Salad


This is what happens when I don’t know what I’m going to make for dinner. The salad comes together quickly if you have everything on hand. You could easily swap out arugula for another green.

1 bag salad greens or arugula
3 large tomatoes, sliced
4 slices proscuitto
1 ball burrata
Olive oil
Ages balsamic
Salt and pepper

Toss arugula with 1 tsp of olive oil and a couple drizzles of balsamic. 

Divide amount plates, top with tomatoes, prosciutto, burrata capers, salt and pepper. Drizzle with a little balsamic.

Serves 2 – 4.

Avocado Tartar

  This is a fancy version of avocado toast!! What better way to elevate it than give it classic tartar flavor? Thanks F&W for the inspiration.

1 TBSP olive oil
2 TBSP red onion
1 TBSP Dijon mustard
1 TBSP lemon juice
1 TBSP drained capers
1 TBSP chopped parsley
1/2 small jalapeñ
3 drops of Worcestershire sauce
Salt and pepper
2 medium Hass avocados, peeled & diced

Combine all ingredients except avocado in a food processor. Process until chopped and combined. Gentle toss with avocado and serve.

Serves 2 – 4.

Zucchini with Mint, Capers and Pancetta

This was inspired by a recipe in F&W. I swapped out the pasta for zucchini spirals and bacon for pancetta. The mint really adds something special to this dish so don’t skip it.

1 lb spaghetti or spiral zucchini
1 TBSP olive oil
1 onion, finely chopped
1/2 lb pancetta, 1/4-inch dice
2 garlic cloves, minced
1 pound cherry tomatoes, halved
Salt and pepper
1/3 c capers, drained
1/2 c mint leaves, chopped
Shredded Parmigiano-Reggiano cheese, for serving

In a large skillet, heat oil and saute onions over medium heat until soft. Add pancetta and cook until crispy. Add garlic and cook for 30 seconds, add tomatoes and cook until soft about 6 minites. Remove from heat and stir in capers and mint. Serve topped with parmigiano.

Serves 4.

Chicken with Mint


Another winner winner chicken dinner from Patricia Well! I served it asparagus and bread.


  • 4 skinless chicken breast, pounded 1/4 inch thick
  • 1/4 c mint, minced
  • 3 TBSP olive oil
  • Salt
  • 1 c dry white wine
  • 2 TBSP capers, drained 

Place chicken, mint and 2 TBSP olive oil in a shallow dish and toss to combine. Let marinate for 30 plus minutes.

In a large skillet heat 1 TBSP olive oil over med high heat. Add chicken, season with salt and cook 2 – 3 minutes, turn and cook 3 more minutes. Remove and cover with foil.

Add wine to skillet and capers and boil uncovered 2 – 3 minutes until reduced.

Drizzle sauce over chicken and serve.

Serves 4. 5 WW PP.

Beet Tartare

Beef tartare is one of all time favorite indulgences. I passed over the recipe from Patricia Wells so many times and I finally got around to making it – and it was delightful! I served it with a salad, it would be great on crackers or endive leaves too.

1 shallot
1/4 c cornichons
2 TBSP capers, drained
1/4 c parsley leaves
1/2 lb cooked, peeled beets
1/2 tsp Worcester
2 TBSP dijon
1 clove garlic
1 egg yolk
Tabasco sauce to taste

Combine in a food processor and pulse until coarsely chopped.

Serves 4.