Also on these boards
this salad would be perfect... 1 Cup of Rasberries 1 Cup of Blackberries Avocado several sliced mushrooms (optional) 6 cups of Fresh Spring Mix or Spinach 1/2 cup of Goat Cheese or Feta Cheese 3 Tablespoons of Napa Valley Naturals Olive oil 2 Tablespoons of Oilerie Balsamic Vinaigrette aged 25 years a dash of salt (Recipe..The Primitive Foodie)
Perfect Salmon EVERY time, here’s how to cooked it: drizzle salmon filet with olive oil, sprinkle with salt and pepper, put it in a cold oven, then turn on the heat to 400 degrees. Twenty-five minutes later, the salmon is absolutely perfect. Tender, moist, flaky. A no-fail method!
Power salad: chicken, avocado, pine nuts, feta cheese, tomatoes and spinach. Be sure to leave out the corn.
sweet potato salmon cakes. ½ cup cooked quinoa 1 medium sweet potato, boiled and mashed 1 (6 oz) can wild salmon 2 eggs 4 green onions, minced 2 tablespoons cornmeal Salt & pepper to taste Oil for cooking Saute the salmon cakes for 3 – 5 minutes per side, until browned, crispy and heated through. Serve warm with dipping sauce (we used guacamole with sriracha mixed in)