Mini Salmon Cakes

Mini Salmon Cakes

Ingredients:

• 2 (14.75 oz.) cans pink salmon
• ½ cup finely chopped yellow onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon zest
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 large eggs, lightly beaten
• ½ cup unsalted matzo meal
• ¾ cup olive oil
• Mixed baby salad greens

Drain salmon, remove skin and bones, and flake. Place salmon in a large bowl. Add onion and next 5 ingredients. Stir in eggs and matzo meal. Batter will be wet. Shape salmon mixture into 14 small patties. Cook in hot oil in a large skillet over medium-high heat; 2 to 3 minutes on each side until golden brown and crispy. Drain on paper towel-lined wire rack. Serve immediately over baby salad greens with Lemon Dill Sauce.

Lemon Dill Sauce

½ cup sour cream, ½ cup mayonnaise, 2
tablespoons drained capers, 4 teaspoons chopped fresh dill, 1 ½ teaspoons fresh lemon juice, salt to taste. Place ingredients in a small blender and process until smooth. Season with salt.

Janice Stompro & Brett Stompro

Haricot Verts With Warm Bacon Vinaigrette

Don’t be afraid of the term Haricot Verts, they are fresh French green beans. If you can’t find them, substitute for regular green beans and just cook a little longer.

Haricot Verts With Warm Bacon Vinaigrette

Ingredients:

• 2 lbs. haricots verts, trimmed
• 3 slices bacon, chopped
• ¾ cup thinly sliced shallots
• 1 ½ tablespoons toasted walnut oil
• 2 teaspoons champagne vinegar
• 1 teaspoon kosher salt
• 3 tablespoons chopped walnuts, toasted
• 1 tablespoon chopped fresh flat-leaf parsley

Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender.

Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley. Serves 8.

Janice Stompro & Dr. Brett Stompro

Chicken & Broccoli With Creamy Pesto Dressing

Chicken Broccoli With Creamy Pesto Dressing

Ingredients:

• 1 box of fusilli noodles
• 1 bunch broccoli, cut into flowerettes
• 1 roasted chicken, deboned
• 1 red pepper, diced
• 1 ¼ cups Italian dressing
• ½ cup pesto sauce
• 1 garlic clove, minced
• 1 large tomato, diced

Prepare fusilli as per package instructions. Once pasta is done, add broccoli and red pepper and cook about 3 minutes. Rinse in a colander and cool. Combine the Italian dressing, garlic and the pesto; then mix pasta, tomato, dressing and chicken into a large bowl and mix. Refrigerate for about an hour before serving so that flavors meld. Serves 8.

Janice Stompro & Brett Stompro

Spinach Apple Salad With Maple Cider Vinaigrette

Spinach Apple Salad With Maple Cider Vinaigrette

Ingredients:

Sugared curried pecans

• 1 (6 oz.) package pecan halves
• 2 tablespoons butter, melted
• 3 tablespoons sugar
• ¼ teaspoon ground ginger
• 1/8 teaspoon curry powder
• Salt and pepper to taste

Preheat oven to 350 degrees. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil lined pan. Bake 10 to 13 minutes until light browned. Cool in pan on a wire rack 20 minutes.

Maple Cider Vinaigrette

• 1/3 cup cider vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 2/3 cup olive oil
• Salt and pepper to taste

Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

Salad

• 1 (10 oz.) package fresh baby spinach, thoroughly washed
• 1 Gala apple, thinly sliced
• ½ small red onion, thinly sliced
• 1 (4 oz.) package crumbled goat cheese

Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with remaining vinaigrette.

Janice Stompro & Brett Stompro

Pumpkin Spiced Clafouti (Baked Pancake)

Pumpkin Spiced Clafouti (Baked Pancake)

Ingredients:

• 2 tablespoons butter, melted
• 4 eggs
• 1 cup milk
• ¾ cup flour
• 1 teaspoon vanilla
• ½ cup sugar
• ¼ teaspoon cinnamon
• ½ teaspoon pumpkin pie spice
• Powdered sugar
• Maple syrup

Heat oven to 350 degrees. Lightly butter a round 9-inch oven skillet with 1 tablespoon of butter. In a blender combine, 1 tablespoon melted butter, eggs, milk, flour, vanilla, sugar, cinnamon and pumpkin pie spice. Blend until smooth. Pour batter into pan. Bake 55 - 65 minutes until puffed and golden brown or until knife inserted in center comes out clean. Cool 3 minutes. Dust with powered sugar and serve with maple syrup. Serves 6.

Janice Stompro & Dr. Brett Stompro

Teriyaki Beef Skewers

Teriyaki Beef Skewers

Ingredients:

• 1 3/4 lbs. top round steak
• (1 inch thick)
• ¼ cup soy sauce
• ¼ cup vegetable oil
• 2 tablespoons molasses
• 2 teaspoons ground ginger
• 2 teaspoons dry mustard
• 6 garlic cloves, minced

Partially freeze steak; slice diagonally across the grain into ¼-inch thick slices. Place steak in a zip lock freezer bag or shallow dish. Combine soy sauce and next 5 ingredients; pour over steak. Seal or cover and marinate in refrigerator 1 hour. Remove steak from marinade, discarding marinade. Thread steak onto 8 (10-inch) bamboo skewers. Place skewers on a lightly greased rack of a broiler pan. Broil 5 ½ inches from heat 5 to 6 minutes, turning once. Serves 4.

Janice Stompro & Brett Stompro

Asparagus With Herbs & Lemon Dijon

I loved the goat cheese, cilantro and Dijon that is mixed with this recipe. This will be your best recipe to take to a barbecue.

Asparagus With Herbs & Lemon Dijon

Ingredients:

• 1 lb. asparagus
• 3 tablespoons fresh lemon juice
• 3 tablespoons Dijon mustard
• 3 tablespoons olive oil
• ¼ cup fresh basil
• ¼ cup fresh chives
• ¼ cup fresh cilantro
• ½ cup sliced red onion
• ¾ cup toasted pine nuts
• 2 - 4 ozs. Goat cheese
• Salt and pepper

Cook asparagus in a pot of boiling water until crisp-tender. Rinse in cold water to stop the cooking process. Whisk together lemon, Dijon and olive oil. Rub asparagus with Dijon mixture. Arrange on a beautiful platter. Salt and pepper to taste. Top with basil, chives, cilantro, red onions, pine nuts and cheese.

Enjoy!

Janice Stompro & Brett Stompro