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Steak and Tomato Arugula Salad

  Marinade for the steak: 2 lbs. Skirt steak ¼ cup extra virgin olive oil 3 cloves of garlic, minced 2 tablespoon red wine vinegar ¼ cup low sodium soy sauce 3 tablespoons honey Salad: 2 cups cherry tomatoes, halved 7 oz arugula ¼ red onion, thinly sliced Dressing: 3 tablespoons apple cider vinegar ¾ teaspoon worcestershire sauce ⅓ cup granulated sugar ½ teaspoon salt ⅓ cup extra virgin olive oil Combine all the ingredients for the marinade in a bowl and whisk to combine.  Add the steak to the marinade, cover and refrigerate for at least 2 hours or up to overnight. Remove the steak from the marinade and season with ¼ teaspoon salt and ⅛ teaspoon pepper. Heat the grill to medium high heat. Place the steak on the grill for 4-6 minutes on each side, turning 90 degrees halfway through to get cross grill marks. Cook the steak to medium rare or to preference and remove from the grill to a cutting board and allow the steak to rest 10 minutes. Slice the steak against the grain.  ...
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Asparagus Salad with Sugar Snap Peas and Radishes

Serves 4  This salad is full of fresh spring veggies you can find at your local farmers market.  This recipe is great as a side dish to any grilled protein and is perfect for lunch the next day. 16 ounces fresh asparagus, woody ends trimmed off and sliced into ¼ inch pieces 8 ounces sugar snap peas, sliced into ¼ inch pieces ( approximately 1 ½ cups) 8 ounces radishes ends trimmed off and sliced thinly into half moons (approximately 1 ½ cups) ⅓ cup pistachios 5 ounces fresh baby spinach Vinaigrette: 2 lemons, zested and juiced 3 tablespoons extra virgin olive oil ½ teaspoon dijon mustard ¼ teaspoon honey ¼ teaspoon salt ⅛ teaspoon pepper Make the lemon dijon vinaigrette: Combine all the ingredients into a small bowl and whisk to combine or add ingredients to a mason jar with a lid and shake to combine ingredients.  Place in the refrigerator. Cut and slice all the veggies.  In a large bowl, add spinach, asparagus sugar snap peas and radishes.  Add vinaigrette and...
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Salmon with Artichokes and Sundried Tomatoes

  Serves 4 Salmon and artichokes are a match made in heaven.  Here is an easy spring dish that’s light, full of flavor and perfect for any night of the week. 4 center cut fillets of salmon, (approximately 6 oz. each)  skin removed 2 tablespoons extra virgin olive oil 1 teaspoon salt 1 teaspoon pepper 1 tablespoon butter 1 teaspoon fresh oregano leaves, chopped 1 shallot, diced 12 oz. marinated artichoke hearts, drained ¾ cup oil packed sundried tomatoes, chopped ½ cup dry white wine 3 cups fresh spinach, chopped Add extra virgin olive oil into a saute pan over medium high heat.   Season the salmon on both sides with salt and pepper. Place the salmon in the sauce pan and cook for 3-4 minutes or until it is golden brown.  Flip the salmon over and cook the other side for another 3-4 minutes. Add the tablespoon of butter and the oregano leaves to the pan and baste the salmon with the butter and oregano using a spoon.  Remove the salmon fillets from the pan...
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Asparagus, Tomato and Olive Salad

  1 bunch of asparagus, tough ends trimmed off 1 cup cherry tomatoes, halved ¼ cup red onions, chopped ½ cup black olives, sliced Vinaigrette: 1 tablespoon extra virgin olive oil 1 tablespoon red wine vinegar 1 garlic clove, grated 1 teaspoon dijon mustard Pinch of salt and pepper Place all the ingredients into a mason jar with a lid and shake well to incorporate or whisk ingredients together in a small bowl. Set aside. Place asparagus into a pot of boiling water for 2-3 minutes or until just tender. Allow the asparagus to cool for 10 minutes and cut into 2 inch pieces. Place chopped asparagus in a large bowl.  Add cherry tomatoes, red onions and black olives to the bowl. Pour the vinaigrette over the veggies and gently mix.  Place in the refrigerator for 15-20 minutes and serve. Recipe can be made and refrigerated up to 4 hours before you’re  ready to serve.
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Herbed Mashed Potatoes

  9 Russet potatoes.  If the potatoes are extra large, use 6 1 teaspoon salt 1 stick of butter 12 oz. room temperature cream cheese 3/4 cup sour cream salt and pepper to taste 2 tablespoons fresh chives, chopped 2 tablespoons fresh parsley, chopped 2 tablespoons fresh thyme, chopped ½ cup Panko bread crumbs ½ cup grated Parmesan cheese 3 tablespoons melted butter Peel and dice potatoes into 1 inch pieces.  Place potatoes in a large pot filled with cold water so it covers the potatoes. Add the teaspoon of salt. Place the pot on medium high heat and bring to a boil.  Turn heat to a simmer and cook until the potatoes are fork tender.  This will take 8-10 minutes.  Drain potatoes. Return potatoes to the pot and turn heat to low.  Allow some of the liquid to evaporate.  Add butter, cream cheese, sour cream, salt and pepper. Using a hand mixer, mix the potatoes and combine the ingredients until the mixture is completely smooth.  Add chopped herbs t...
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Mini Flower Lemon Tarts

1 box of store bought pie crust  1 jar of lemon curd, homemade or store bought 3-4 tablespoons powdered sugar Raspberries or blackberries for garnish Preheat the oven to 375 degrees.  On a cutting board, roll out both pie crusts. With a 4-5 inch cookie cutter, cut out flower shapes. Spray mini muffin pan with non-stick spray.  Press dough evenly into the bottom of the muffin tin making sure the bottom is flat.   Using a fork, pierce the dough on the bottom of the flowers a few times. Bake for 10-12 minutes  or until slightly brown.   Let the shells cool completely.  Add a heaping tablespoon of lemon curd.  Place a raspberry or blackberry in the middle of the custard and dust powder sugar over each tart.   Leave the tarts in the muffin tin and refrigerate for an hour to allow the lemon curd to set.  Serve. Homemade Lemon Curd 1 cup granulated sugar 2 tablespoons lemon zest 6 large egg yolks 7 tablespoons lemon juice ½ cup b...
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Wild Mushroom and Pea Rice

  Serves 4-6 1 cup long grain rice 1 ¾ cup veggie or chicken stock 1 tablespoon butter ½ medium yellow onion, diced 2 cloves of garlic, minced ½ cup peas, frozen or fresh 1 ½ cups sliced mushrooms 3 tablespoons roasted red bell pepper, diced ¼ teaspoon salt ⅛ teaspoon pepper 2 tablespoons fresh parsley, chopped Add rice and stock to a saucepan on medium high heat.  Bring mixture to a boil, lower heat to a simmer and cover.  Cook for 15-18 minutes. Meanwhile, add butter to  a large skillet over medium heat.  Saute onions for 3-4 minutes or until translucent.  Add garlic and saute for 1 more minute.   Add mushrooms, green peas, salt and pepper.  Cook for 5-7 minutes or until most of the water from the mushrooms evaporate.   Add the cooked rice and red bell peppers to the mushroom and pea mixture and gently mix to combine.  Adjust seasoning if needed.  Sprinkle chopped parsley over the top and serve.
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