Ingredients 1 lb salmon filet ½ fresh lemon ½ fresh onion 4 c water ¼ c small parsley springs(no stems) ½ t salt ¼ t coarsely ground pepper Honey mustard sauce (recipe below) ¼ t salt Honey Mustard Sauce 2 T Sparrow Lane Champagne Vinegar 1 T honey 1 T Dijon mustard 1 T SparrowContinue reading “Grilled Salmon and Honey Mustard Sauce”
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Pear Ricotta Ravioli with Gorgonzola Sauce
Ingredients Sauce 1 ripe pear, chopped into small cubes, approx 1/3 cup 1 small onion, finely chopped 1/3 cup chopped and cubed pancetta or bacon 1/4 pint fresh cream 3/4 c gorgonzola picante (look for a stronger, firmer gorgonzola, instead of the very soft gorgonzola dolce), chopped into medium size hunks. 1 T butter InstructionsContinue reading “Pear Ricotta Ravioli with Gorgonzola Sauce”
Cream of Zucchini Soup
One of my many uses is, soup! It’s light, flavorful and it’s versatile. So if I’m cooking vegetarian/vegan or really want a bowl of creamy goodness; cold or hot, it is all good.
This is probably one of the easiest soups you can make, too. This recipe can be modified to fit any of your specific dietary requirements Of course, I use vinegar when sautéing and salt only as a finishing.
Bacon, Spinach and Goat Cheese Quiche
Ingredients 9 inch frozen pie crust 1 package (8 oz) bacon 2 T bacon drippings, reserved from cooked bacon 1 medium yellow onion, minced 1 package (10 oz) frozen chopped spinach, thawed and drained 4 oz Fresh Chèvre, crumbled 1 can (12 fluid oz) Evaporated Milk 3 large eggs, beaten 1 t Sparrow Lane Champagne Vinegar ¼Continue reading “Bacon, Spinach and Goat Cheese Quiche”