Recent Cooking Adventures

Below are some recent dinners I have created.  Some from recipes (all included) and a couple of my own creation.  Enjoy!

Salmon with Lentils and Mustard Herb Butter 

from Gourmet

                                                         (recipe here)


Pesto Chicken and Summer Veggies 
from Simply Real Food

                                                         (recipe here)


Alexis's Special Salad, Applegate Farms Turkey & Chicken Sausage and Alexia Frozen Organic Fries with Truffle Salt.

                                               (Salad recipe below)

Asparagus with Almonds and Yogurt Dressing
from Smitten Kitchen

                                                  (recipe here)


Lexi's Special Salad

Recipe

Ingredients:
Organic Baby Spinach
Crimini Mushrooms
Golden Raisins
Roasted Hazelnuts
Goat Cheese
Extra Virgin Olive Oil
Balsamic (I prefer blackberry aged balsamic)
Salt & Pepper
Butter

Directions: Wash and dry spinach and put into salad bowl.  Prepare salad dressing in a small bowl, mixing the olive oil, balsamic, salt and pepper till emulsified.  Experiment with the quantities of oil and vinegar to find the ratio you like.  Set aside.  Chop the hazelnuts and add to the spinach along with the raisins.  Clean your mushrooms with a paper towel to remove and dirt and cut lengthwise into smaller pieces.  Heat a tablespoon of butter in a saucepan over medium high heat.  Once the butter has melted, add the mushrooms.  Move the mushrooms around the pan so that they do not burn, but cook evenly.  This should take about 5 minutes.  Serve the spinach with hazelnuts and raisins onto your desired plates.  Add the warm mushrooms to the top of the salad and sprinkle with goat cheese.