I love seafood, and just because its fall doesn’t mean lobster and crab rolls have to wait til next summer. I've become obsessed with making crab rolls with salt & vinegar potato chips. It's as easy as one, two, three.
Read MoreServes 4
Kale salad with mint pistachio pesto Pesto
2 cups of mint 1 cup of pistachio 1 lemon zested and juiced
Blend in food processor. Toss 1 head of kale (I like to julienne mine or tear it up) with 1-tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Add pistachio pesto
There are many options to this salad as well. I have added julienned apricots and Feta cheese. I also served it in a bowl with a piece of seared salmon on top. It might even be good mixed with forbidden rice or quinoa.
If you need any New Year "sneeky" ideas check out my cocktails under recipes at lulupowers.com or foodily.com
I want to thank my family, friends, fellow cooking buddies and my "cooking club" for continual inspiration. Cheers to 2012!
HAPPY BIRTHDAY TO MY BOY STEVIE!
Ingredients:1 cup sugar 1 cup salt 1 lemon with rind Fresh or dried dill 2 tablespoon Vermouth or Gin 1 pound of salmon
Step 2: Pour half the mixture in a glass pan and cover with dill. If you don't have fresh dill use dried.
Step 4: Pour the remainder of the mixture on top of the salmon and place dill on top of mixture. Cover tightly with saran wrap.
Step 6: Rinse off sugar and salt mixture. Pat dry with a paper towel. To store left overs wrap tightly with saran wrap and keep refrigerated.
Step 7: Serve to your liking. I like to cut it into thin slices and put it on a blini with creme fraiche or on top of a salad (see above).
ENJOY!
