Salmon Wellington

What You Will Need: Salmon filets-thawed, puff pastry-thawed, zucchini, honey mustard, butter, parchment paper.

Preheat oven to 400

Lay your salmon on some paper towels & pat dry.

Season with salt & pepper. Heat a large skillet with some olive oil & add the fish.

You just want to cook for 1-2 minutes per side & have the middle still raw. 

Place the salmon on a plate & refrigerate till its completely cooled. 

Brush the chilled salmon with the honey mustard. 

Slice the zucchini into thin disc's, season with salt & pepper. Set aside. 

Dust your counter top with a little flour and roll out the puffed pastry. 

Using a knife or pizza cutter, cut four squares. 

On one of the squares, lay a couple zucchini slices down. 

Place your salmon on top of the zucchini.

Bring up the edges & cover all parts of the fish. 

Place onto a parchment lined baking sheet. 

If you have extra puffed pastry, cut fun shapes or strips to make a braid for some presentation fun.

Melt some butter & brush the tops of each wellington. 

Bake for 40 minutes till the puffed pastry is golden brown.

Serve up this shower stopper with your choice of vegetables, starch or fresh-crisp greens.

Flaky pastry, tender salmon & the zucchini keeps the fish so moist. 

Enjoy & Always Cook with Love!

Garlic Sesame Cauliflower

What You Will Need: Whole head of Cauliflower, butter, garlic, sesame seeds & scallions.

Preheat the oven to 400.

Cut the cauliflower into large pieces. Drizzle with olive oil, salt & pepper. 

Roast in the oven for 30-40 minutes till they get some good color on them.

Melt about half the stick of butter & grate or mince in some garlic. The amount of garlic used depends on your personal love for that flavor. 1 clove for a subtle garlic note, 2 for a little more pop & if your like me, use 3 for a super garlicy finish.   

Place the cauliflower in a large bowl.

Pour the garlic, butter mixture all over. Mix.

Add in the sesame seeds & combine.

Serve & garnish with fresh scallions! 

Enjoy & Always Cook with Love! 

Pizza Stuffed Shells

This recipe is a great way to sneak in those greens! You can also use kale instead of spinach or a mixture of both. 

What You Will Need: Shells, 1 lb bag of frozen spinach-thawed, onion, garlic, pepperoni, shredded mozzarella cheese, ricotta cheese & your choice of sauce. Im using my canned tomato sauce. 

Preheat the oven to 350 & get a large pot of water boiling on the stove.

Place your spinach in a dish towel & ring out all the extra liquid. 

In a large mixing bowl, combine the spinach, minced onion, minced garlic & diced pepperoni.

Add in all the ricotta cheese. Season with salt & pepper.

Stir in the shredded mozzarella.

Cook your shells just till they are pliable. You want them under cooked because they will cook through when they bake in the oven.  

Drain & reserve some of the starchy cooking liquid. 

In a large baking sheet, spread out some of your sauce. 

Fill the shells with your cheese/spinach mixture.

**Any extra mixture is great over baked chicken, spread over pizza dough, used in a grilled cheese or with scrambled eggs**

Place in the baking dish.

Add in about half of the reserved cooking liquid. 

Top with some more of your sauce & a little extra shredded cheese. 

Cover & bake for 20 minutes. Remove foil & bake another 5-10.

Garnish with some parmesan cheese & some fresh basil or parsley. 

Serve as a side or main dish. 

Enjoy & Always Cook with Love!