Darla Hood

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you might like the side of Brussels sprouts

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I forgot about their Brussels sprouts. Yes, kind of addictive. :lol:

Grilled chicken, broccoli, mushroom & hemp seed pilaf.

I’ve been meaning to try it with pesto, lightly seasoned, pesto spread over top, oven baked in lightly greased baking pan. I hesitate because should pesto be baked?

Sometimes I season with Tony’s, pan grill it and finish with a bit of maple syrup (low carb ms for me).

I’ve started using a lemon cream sauce recipe with some fish, but I’ve never tried it with salmon.

1/2 stick of butter (or 50g or 1/4 cup)
1/4 cup of cream
Garlic cloves, minced
1 1/2 Tbs lemon juice
1 Tbs Dijon mustard (not the grainy version)
S&P

Place above ingredients in microwave safe dish and heat until butter is melted.

Finely sliced shallots or green onion (white part)
Lemon slices

Season both sides of the fish and place in greased baking dish.
Top with shallots or other onion and lemon slices
Pour sauce over fish and bake until fish is flaky, 20 minutes ish, depending on the thickness of the fish.

Could be good on salmon.

I had lunch at SoLou today. I had a cup of crab and brie soup, and added salmon to the sensation salad, which was excellent. My friend had the burrata and tomato app, and shrimp and grits. I thought the menu had some interesting sounding choices. I recommend.

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Spoonbill for the fish sandwich

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The seared tuna with avocado crema and a couple of other delicious sauces is my go to. So good!

LL
Napoleon
Sixth

Leftover shawarma with tzatziki, and not exactly tabbouleh.

Grilled filet with mushrooms and asparagus.

I think fridge temp. Takes too long for it to get to actual room temp, according to things I’ve read. But I’m no kitchen scientist, nor do I play one on the F&DB. :cheers:

Cool. Now you can make your own Spam!