Original recipe found on I Wash You Dry
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Lemon Basil Grilled Salmon
Delicious quick and easy dish
Instructions
Heat the grill to medium high heat. I put the salmon in tinfoil to avoid sticking.
In a bowl mix butter, basil, lemon zest, garlic powder and salt and pepper.
Brush the salmon filets with butter mixture. Cook until tender on grill.
Grill the corn. Once done cut the corn kernels off and mix with remaining basil, salt and pepper, and cherry tomatoes.
Serve the corn/tomato mixture over salmon and eat.
Original recipe on Cooking ClassyÂ
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Ravioli With Tomatoes Asparagus Garlic and Herbs
This is quick and easy. Full of flavors.
Instructions
Cook ravioli in boiling water according to package instructions.
Heat oil and butter in a large skillet.
Add asparagus to skillet and saute until tender, about 4 minutes.
Add tomatoes and garlic, saute for 1 minute. Toss in vinegar.
Drain water from pasta and pour in large serving bowl.
Add asparagus mixture, walnuts, basil, parsley. Season with salt and pepper and toss.
Sprinkle in Parmesan and serve.
Easy to make and delicious. Original recipe from Food Network Magazine.
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Pork with Sweet and Sour Squash
All in one meal that is delicious.
Instructions
Preheat oven to 450. Using a baking sheet toss squash with olive oil and salt & pepper. Spread in single layer and cook for 20 minutes.
Using a nonstick skillet season pork with salt and pepper, thyme. Add a tbsp of olive oil to plan and place pork in it. Cook for about 3 minutes until browned on both sides and pork is cooked thoroughly Set aside.
Add 1tsp olive oil to plan and cook celery and red onion. Cook until crisp tender and add garlic, capers, thyme. Garlic should be golden. Add squash, vinegar, sugar, and 1/4 c water and cook down until absorbed.
To serve place pork on plate with some of the squash mixture.
Very flavorful. Original recipe found on Half Baked Harvest.
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Artichoke Ricotta Flatbread
Instructions
Preheat oven to 450. Grease a baking sheet with olive oil.
On a lightly floured surface, push and roll the dough out until very thin. Drizzle olive oil and salt and pepper. Transfer to baking sheet and cook for 8-10 minutes until golden.
While cooking, stir ricotta, basil, honey, salt and pepper. Remove bread from oven and top with the ricotta. Scatter the artichokes and sprinkle with red pepper flakes. Add the fresh arugula and Parmesan. Drizzle with the vinaigrette.
To make the vinaigrette mix all ingredients together.
