Salmon Burgers

For two burgers:

2 Salmon filets chopped fine

1 clove Garlic minced

1 clove Shallot chopped fine

1/4 cup Panko

1 bunch fresh Oregano chopped (2 t dry Oregano)

Combine these ingredients plus a drizzle of EVOO and salt and pepper. Form two patties. Cook in a medium high pan with a turn of EVOO for three to four minutes per side. Transfer to a paper towel lined plate. 

For the buns:

2 Potato rolls, cut side toasted for 30 to 60 seconds in a hot pan with a T of melted butter. 

Make an Aioli:

2 T mayo

1 clove Garlic minced

A squeeze of lemon juice

A turn of EVOO

Combine the ingredients plus salt and pepper. 

Assemble the burger:

Spread the Aioli on the toasted buns. 

Place the burger

Top with a few sprigs of Arugula  

Serve with a salad of Arugula, Shallots and roasted Corn

Avocado, Shrimp and Bibb Lettuce Salad

1 Head Boston Bibb Lettuce. 

12 Cooked shrimp, tails removed. 

1 Avocado.  The large variety. 

2 Scallion, sliced thin. 

1/3 C EVOO. 

1/4 C Lime Juice. 

1 t sugar. 

Salt and fresh ground pepper. 

Combine oil, lime juice, shrimp, scallion, sugar, salt and pepper. Refrigerate to cool. 

Arrange lettuce on plates. 

Prepare Avocado in slices and arrange on lettuce. 

Arrange shrimp on lettuce. 

Drizzle dressing overall. 

Ratatouille

1 small onion coarsely chopped

1 Zuchinni, cut into 1/4" rounds and then in half

1 Yellow Squash, cut into 1/4" rounds and then in half

1 clove garlic thinly sliced

1 can stewed tomatoes, drained

In large fry pan on medium high heat -

Sauté onion until soft in 2T butter and a turn of EVOO

Add Zuchinni and Squash and sauté until just wilted - 5 minutes

Add garlic and sauté for one minute

Add stewed tomatoes and stir in

Salt and pepper to taste

Reduce heat to low, cover and allow to simmer for 10+ minutes

Sprinkle with shredded Parmesan cheese and parsley

Continue on low until cheese is melted. 

Great with mashed potatoes.

Warm spinach salad

1 bag baby spinach

2-4 eggs hard boiled

6-8 fresh mushrooms sliced

6 slices bacon cut into thin slices

2-3 slices of onion chopped

1 clove garlic chopped

1/3 c Dijon mustard

1/3 c white vinegar

1/3 c honey

Be sure to taste test the dressing. May want to start with smaller amounts of vinegar and Dijon. 

Fry bacon till slightly crisp. Reserve bacon to a plate. 

Add onion to bacon fat and sauté until tender. 

Add garlic and sauté two minutes. 

Add mustard, vinegar and honey to pan and mix well. Bring to a slow boil. 

Put spinach in bowl and add the warm dressing. Toss to coat all. 

Sprinkle bacon, sliced eggs and mushrooms over all.  Serve. 

Can add some cheese and cooked chicken to make a complete meal. 

Rack of Lamb

Roasted. 

Remove any excess fat and silver skin. 

Salt and pepper the rack and allow to come to room temperature. One hour. 

Mix together 1 cup of bread crumbs, 1 large clove garlic minced, 1 t Rosemary, 1/2 t salt and 1/2 t pepper. 

Preheat oven 375*. 

Spread Dijon mustard on meat side of rack. Roll rack in bread crumb mixture to coat meat side of rack. 

Add a turn of EVOO to a hot pan. Sear the meat side of rack to a golden brown.  

Remove from heat and use a rack or a ball of aluminum foil to hold the rack upright.  (Bones up 😁). 

Roast in oven for 30 minutes. 

Remove from oven. Tent with foil and allow to rest for ten minutes.   Enjoy!

Grilled. 

Mix together 2+ T EVOO, 2 large cloves garlic minced, 1 t Rosemary, 1 t salt and 1 t pepper. 

Remove any excess fat and silver skin. Slice rack into chops. 

Put chops and marinade in a baggy and allow to rest 1 hour. 

Remove chops from marinade and shake off excess oil.  Grill to your liking. 

Tent with foil and allow to rest for five minutes.  Enjoy!

Pan seared and roasted. 

1T olive oil

1 cube lemon juice 

1/2 t salt

1/2 t pepper

1/2 t rosemary

1/2 t dill

1 clove garlic minced

Mix together and let sit aside marinade while

Slice four chops from a rack

Trim excess fat - go easy. 

Brush lamb w marinade. Put I in quart 

 bag w remaining marinade. 

Allow chops to come to room temp - one hour

Sear in very hot pan- two minutes each side. 

Pan to 400 degree oven four to

five minutes. 

Let sit five minutes before serving. 

Orzo Salad

1 C Orzo prepared per packaged and cooled

1 T Capers

1 Tomato seeded and chopped

Salad Dressing.  I like Garlic Expressions. Have used Italian or just oil and vinegar in a pinch. 

Combine all ingredients. Season with salt and pepper to taste. 

Ravioli with Tomato Butter sauce

14.5 oz can diced Tomato. I like Huntz Fire Roasted. 

3 T butter

1 T Red Wine Vinegar

1 large clove Garlic minced

3/4 T Italian Seasoning

1 t salt

Bring to a boil.  Cover, reduce to a simmer for 30+ minutes stirring occasionally. Crush tomatoes at end.

1 tray prepared Ravioli. Italian sausage variety for the above sauce is very good. 

On high, Heat 2 T butter and a healthy turn of EVOO. In two batches, lightly brown Raviolis - two + minutes. - plate and set aside.  Set heat to high. Add 1/4 cup water to pan and return Raviolis. Cover and steam for two + minutes.  

Remove Raviolis to a large plate. Pour sauce over Ravioli. Sprinkle with Parmesian cheese and Basil.

Enjoy with a salad and red wine.