Seared Salmon with Moroccan Spice Crust

Saw this in the paper, and thought of all you salmon lovers out there:
(4 servings)

4 6 oz. salmon steaks
1 t. coriander seeds
1 t. caraway seeds
1 t. anise seeds
 1 t. black peppercorns
3 t. light sesame oil
1/2 t. Kosher* salt
1/4 t. freshly ground black pepper

Coarsely grind the seeds and peppercorns in a spice grinder or mortar and pestle. In a bowl, combine the spice mixture with the sesame oil, and mix well. Season the steaks with S&P. Rub both sides of each salmon piece with a generous amt. of the spice and oil mixture. Heat a pan large enough for all the salmon (cast iron is great for this*) over med.-high heat. Add the salmon and cook, turning once, until the fish is browned ont he outside and opaque in the center, about 4 mins, per side. Serve with buttered lemon pepper orzo* and dilled haricot verts.

"True love both confronts and restores".

Have FUN today!!

Love,

MM

Pesto Popovers with Parmesan*

If you love pesto, like I do, this is a savory twist on an old standard:
(makes 6)

Oil, for pan
2 eggs, at room temp.
3/4 cup whole milk, room temp.
1/2 t. Kosher* salt
3/4 cup all-purpose flour
1&1/2 T, butter, melted
1&1/2 T. prepared pesto (Costco's one in the Deli is DELISH!!*)
Freshly grated Parmesan*

Preheat the oven to 450. Position a rack on the lowest shelf. Generously oil a popover or muffin tin. Blend eggs, milk, and salt in a blender until smooth (or beat by hand with a whisk*). Add flour and blend until there are no lumps. Stir in butter and pesto. Pour popover batter into each cup, about 1/2 full. Bake for 20 mins. Do not open the oven door! Reduce heat to 350, and bake until golden brown, an additional 15 mins. (WATCH! When you begin to smell the enticing aroma, check 'em*). Remove from oven, and make a small slit in each popover with a knife or skewer to allow steam to escape. Sprinkle with cheese, and serve immediately.

"Be of good courage" today, and have FUN - it's Friday!!!

Love,

MM

Lemon Sorbet (without an ice cream maker)

Talk about refreshing!! Another one for you, Roster:
(makes 2 pints or about 5 cups)

1&3/4 cups water
2 cups Sugar in the Raw*
2 cups freshly squeezed lemon juice
1-2 T. freshly grated lemon zest

In a small saucepan over med. heat, combine the water and sugar, and boil until the sugar dissolves, about 1 min. Remove from heat and allow to cool. Stir in the lemon juice and lemon zest, then pour into a 9x13" metal baking pan. Freeze until firm (about 2-3 hours), stirring with a fork every half hour.

"Follow your Leader into the lives of those around you."

And, have FUN today!!

Love,

MM

Coconut-Lime Floats

This sounds SO good and refreshing:
(makes 8)

1 cup fresh lime juice
1 cup light agave nectar - or honey*
3/4 t. lime zest plus more for garnish
2 liters seltzer
2 pints coconut ice cream
Toasted coconut

In a small bowl, stir the lime juice, agave, and zest until the agave dissolves. Divide the lime syrup and the seltzer among 8 tall glasses; stir gently to combine. Add 2 scoops of ice cream to each glass; garnish with coconut and more zest. Serve with a sturdy straw and a big smile!!

Show compassion today.

And, have FUN!!!

Love,

MM

Zesty Greek Salad Pitas with Olive-Garlic Tapenade

"A better-for-you brown bag lunch":
(4 servings of the salad, 12 servings of the tapenade)

Greek Salad:
1 English cucumber (about 12 oz.), seeded and cut into chunks
4 Roma tomatoes, seeded and cut into chunks
4 medium radishes, cut into chunks
2/3 cup crumbled feta cheese (4 oz.)
2 T. EVOO
1 T. red wine vinegar
1 t. dried oregano
Freshly ground pepper
Kosher salt, to taste*
4 pita pockets (about 6" in diameter)
1/4 cup Olive-Garlic Tapenade (recipe below)
3 cups lightly packed sorrel leaves* or baby spinach

In a large bowl, combine the cucumber, tomatoes, radishes and feta. Add the oil, vinegar, oregano, S&P, and toss to combine. Pack the salad mixture in a container; stuff the pita right before eating. Slice each pita open to form a pocket. spread the inside with 1 T. of the tapenade, then add 3/4 cup of the sorrel and 1 cup of the Greek salad mix.

Olive-Garlic Tapenade:
2 cloves garlic
1 cup pitted Kalamata olives
1 T. red wine vinegar
2 T. EVOO

Put the garlic cloves in the small bowl of a food processor and process until chopped. Add the olives, vinegar and oil and process until spreadable but not completely smooth.

Celebrate someone today.

And, have FUN!!

Love,

MM

Easy Rosemary-Rubbed Pork Chops

Happy Memorial Day, and THANK you to all those brave men and women who gave their lives for our Country!!

I will pick some fresh rosemary from my balcony farm for this yummy one:
(serves 2)

2 T. brown sugar
1 T. chopped fresh rosemary
1 t. Kosher or Maldon* salt
1 t. Lemon Pepper* or Mrs. Dash's salt free Lemon Pepper*
2 pork loin chops (about 3/4 lb. each)
2 t. EVOO

Combine first 4 ingredients in a small bowl. Rub mixture all over chops, pressing to adhere. Let spices penetrate meat for a few minutes before cooking. If there is time. cover and put in refrigerator for a few hours before cooking, then remove and let the chill dissipate for 10-15 mins. Warm a grill pan or skillet over med.-high heat. Add the oil and swirl to coat the pan. Lay the pork chops in the pan to cook for 6 mins. then turn. Cook for 6 more mins. and then begin checking for doneness (interior temp. of at least 145). Bone-in chops will take a few extra mins. to cook. Place the pork chops on a plate and pour the pan juices over the top. Tent loosely with foil, and let rest a few mins. before serving.

Be of Service to Someone Today, and have FUN doing it!!!!

Love,

MM

Spicy Cauliflower Stir-Fry

"Such a healthy, yummy treat. Try eating it with chop sticks to savor each bite."
(serves 4)

1 whole head cauliflower
2 t. veg. oil
2 cloves garlic, minced
2 T. Ponzu Citrus Sauce* or soy sauce
1 whole lime
2 whole green onions, sliced
1 T. Sriracha
Lime wedges for serving

Break up the cauliflower into large florets, then using your hands, break into very small florets. Heat a large heavy skillet over med.-high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around the pan, allowing it get very brown in some areas. Cook for 3 mins., then turn heat to low. Add soy sauce, squeeze the hot sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add a little more hot sauce if you want a deeper color and flavor. Serve hot in a bowl Sprinkle extra sliced green onions on top, and serve with a lime wedge.

HELP someone today!

Have FUN.

Love,

MM