toasted french baguette
mashed mayocoba beans with rosemary
chopped fresh baby spinach/ sesame rice wine vinaigrette
savory sautéed mushrooms/ roasted hatch chiles

Here is an über-flavorful appetizer certain to appeal to all of your guests: gourmet, cholesterol-conscious, vegan/vegetarian, and meat-eaters alike. It’s a creamy mayocoba bean mash with fresh rosemary, tender baby spinach dressed with a slightly sweet and toasty vinaigrette, meaty mushrooms, and smoky medium-hot chiles all layered atop sliced toasted baguette.

The inspiration for this crostini came from a favorite salad: Grilled King Trumpets & Shishito Peppers on Rosemary Skewers over Spinach and Roasted Soybeans. The combination of flavors and textures in the salad is extraordinary. Here, similar ingredients are terrific together arranged on slices of toast.

The Hatch Chile Festival is coming up on September 4th and 5th in Hatch, New Mexico, the “Chile Capital of the World.” Fresh Hatch chiles are only available for a limited time at our local market here in LA, and since we can’t attend the festival, we’ll be stocking up! Roasted chiles can be frozen and enjoyed throughout the year. Our first dish of  Hatch chile season is Ultimate Crostini.

fresh hatch chiles from new mexico
the most delicious roasting chile

roasted hatch chiles

remove blistered skin from the roasted chiles, remove stems and seeds
dice, then heat in a bit of olive oil, season with sea salt

mayocoba beans

these plump, yellow tinged, creamy beans are very flavorful
make extra and try them in a salad, with rice, or in a soup

Soak mayocoba beans overnight. Rinse then cook in a deep saucepan with a few cloves of smashed garlic and some salt, covered by a couple inches of water. They should be tender in about an hour. Drain then toss with chopped fresh rosemary, sea salt and olive oil. Roast in a single layer at 400° for about 15 minutes until the skins start to pop open.

Coarsely mash the beans, add more salt and olive oil to taste.

Meanwhile, sauté sliced mushrooms in a small amount of olive oil until browned. Add about 1/4 c. white wine, when the wine evaporates, add about 1/4 c. rich vegetable stock. Let the stock evaporate, season with salt and pepper to taste.

Lightly brush sliced baguette with olive oil, then toast to light brown. Top with bean mash.

Chop fresh baby spinach, dress with a splash of seasoned rice wine vinegar and toasted sesame oil.

Top the bean mash with spinach, then a few slices of mushroom and finally diced New Mexico Hatch chiles.

Ultimate Crostini @My Legume Love Affair

It has been well over a year since I had the pleasure of hosting My Legume Love Affair 11th Helping, a wildly successful monthly event showcasing legume-centric dishes from around the world created by Susan, The Well-Seasoned Cook, now going into its 26th month. Ultimate Crostini with its flavorful mayocoba beans would be a great appetizer to serve at this month’s party, so I’m sending this dish along to August’s gracious hostess, Simona of Briciole blog.

Fans of Hatch chiles might want to try this tasty recipe too: Albondigas Soup with Hatch Chiles

served with
Andrew Rich 2008 Roussanne Columbia Valley

We had spied this magical salmon recipe in the July issue of  Food & Wine magazine on our flight to Portland, Oregon. I was hooked just reading about the pairing of salmon with cantaloupe, but it was the horseradish vinaigrette with fresh lime juice, brown sugar, and fish sauce that put it over-the-top. And as it turns out, a friend in Portland had just returned from Alaska with her catch of sockeye salmon.

Dust thinly sliced shallots with cornstarch. Fry in a single layer in hot canola oil until crispy. Drain on paper towels, sprinkle with sea salt. Set aside.

Our slightly modified recipe is originally by Chef John Shields of Town House Restaurant in Chilhowie, Virginia. Crispy salmon skin and crispy shallots contrast with the sweet cantaloupe and exotic horseradish vinaigrette. With the addition pretty pale green celery leaves and lime zest, this is one stunning dish! To make Chef Shields’ dish heart healthy, we substituted non-fat Greek yogurt for his buttermilk, and used canola oil for frying.

Prosciutto, Cantaloupe, and Oregon Blueberries
Please, have a snack while we cook dinner!

Gorgeous Sockeye Salmon

Skin-on filets are rinsed and patted dry. Season with salt and pepper and rub with olive oil. Cook skin-side down in a hot cast iron pan with a bit of canola oil until the skin is crisp. Finish in a 400° oven, to achieve desired doneness.

Fresh cantaloupe is cubed and drizzled with non-fat Greek yogurt.
The salmon is placed atop the cantaloupe.

Horseradish Vinaigrette

• 2 T. freshly grated horseradish
• 1 1/2 T. fresh lime juice
• 1 T. Asian fish sauce
• 1/2 T. light brown sugar
• 1 T. extra virgin olive oil

Combine all ingredients. Salt and fresh ground pepper to taste.

Spoon vinaigrette over and around the salmon. Garnish with celery leaves and lime zest.

Serve topped with crispy fried shallots and a glass of Roussanne.

We discovered Andrew Rich wines at the Carlton Winemakers’ Studio (Carlton, Oregon) in the lush Willamette Valley. The staff was friendly and gracious and they even offered little known information about selecting the brisket cut of beef (more on that later). Our favorite white was the Andrew Rich 2008 Roussanne, made from Columbia Valley grapes. We were sure this wine was going to pair wonderfully with the salmon we planned to make for dinner later that night.

Andrew Rich 2008 Roussanne Columbia Valley

Aromas of stone fruits, flowers, honey and minerals, well-balanced with a gorgeous silky texture.

CARLTON WINEMAKERS’ STUDIO

The Studio is a space where artisanal wine producers come together under one roof and have access to a state-of-the-art, gravity-driven, efficient facility which produce and promote their ultra-premium wines.

801 North Scott St.
Carlton, Oregon
503-852-6100

Worth the trip!

A California Avocado Commission avocado bisque recipe was the inspiration for my heart healthy version made with non-fat milk and non-fat yogurt. Avocados contribute good fats to one’s diet and they’re low in saturated fat and cholesterol-free. Non-fat dairy ingredients in my recipe complement the rich avocado, resulting in a perfect balance that is good for the heart. The lovely fragrant tarragon, creamy colorful avocado, and tangy yogurt marry well together.  The method is so simple you can make it for lunch today, yet it is also elegant enough to serve at your next summer dinner party.

• 1 ripe avocado (medium/large)
• 1 c. non-fat milk
• 1/2 t. chopped tarragon
• 1/2 t. sea salt
• 2 T. non-fat Greek yogurt

Bring non-fat milk to a simmer (do not boil). Add tarragon and salt, stir then remove from heat. Let steep one hour.

Place the meat of one avocado in a food processor or blender. Add milk mixture and yogurt. Blend well. Chill. Serve. Our heart healthy version is garnished simply with sliced avocado and a sprig of tarragon. But we will be jazzing it up for our next dinner party!

Here are some ideas for garnish:

• roasted poblano chile/ lime juice/ tortilla strips
• grilled avocado/ cilantro/ lime juice
• creme fraiche/ crab/ chive
• smoked trout/ lemon
• chopped bacon/ tomato/ arugula
• shrimp/ chile oil

Please share your ideas for a garnish!

Roasted Napoleon of Portobella and Turnip
Little Buna-Shimeji Mushrooms and Corn Kernels
in a
Ginger Soy Mirin Sauce
Cilantro Garnish

“The recipes… are only a guide. You can use any or all of a recipe, deviate wherever you like, or indeed substitute ingredients completely if it suits your desires. In fact, you may want to forget about the recipe specifics and use the photographs alone as your inspiration,” penned Charlie Trotter in 1994.

I received his eponymous cookbook Charlie Trotter’s in 1998. After making this extraordinary napoleon I just today read the introduction quoted above. No wonder he is my hero. His words written 16 years ago perfectly describe my blog:  where the image is meant to titillate and inspire the cook!

The more I cook from these two books – Charlie Trotter’s and Charlie Trotter’s Vegetables the more I appreciate the genius of this chef.

(Cookbook GIVEAWAY winner posted below)

Peel turnips, cover with water and poach for about 20 minutes. Let cool in the poaching liquid. Slice into rounds about 1/4 inch thick.

Toss portabella mushrooms with toasted sesame oil and  low-sodium soy sauce.

Add coriander sprigs and julienned ginger to the mushrooms. Cover with foil and roast at 400° for about 25 minutes. Let cool.

Alternately arrange turnip and portobella into stacks. Season each layer with a bit of salt and pepper. Brush foil with sesame oil and wrap the stack in foil. Place in an ovenproof container that will retain the shape of the stack. I used a Pyrex 2 c. measuring cup. Place a heavy weigh on top of the stack. Roast at 400° for about 35 -40 minutes.

Sauce Ingredients:

• 1/2 c. buna-shimeji mushrooms
• 3 T. sweet corn kernels
• 2 t. minced ginger
• 1 T. toasted sesame oil
• 4 T. rice vinegar
• 4 T. mirin
• 4 T. vegetable stock
• 2 T. low sodium soy sauce
• 1 T. Earth Balance butter substitute (or butter)
• Cilantro leaves

Cook mushrooms, corn, and ginger in sesame oil in sauté pan over medium heat for about 6 minutes. Add rice wine vinegar and reduce to a glaze.

Add mirin, stock, soy sauce and accumulated juices from the roasted mushroom turnip napoleon. Whisk in Earth Balance or butter. Add a tablespoon of corn starch slurry to thicken the sauce if necessary.

Place roasted napoleon in a shallow bowl.

Top with sauce.

Finish with cilantro leaves.

The cookbook also includes wine recommendations. With its intense herb, ginger, and vinegar flavors, a fine (cold, of course) sake is suggested. Perfect. I concur whole-heartedly.

Side Dish Alternative

This dish makes an elegant vegan (or vegetarian if using real butter) main course. You can also serve it as a vegetable alongside a grilled steak, rib-eye being my preference. To make a smaller version of the entree, place one cooked mushroom between two slices of cooked turnip in a small casserole dish with a splash of sesame oil and soy sauce. Roast at 400° for about 20 minutes until heated through. Top with the ginger soy mirin sauce.

GIVEAWAY WINNER

Thank you once again for your well-wishes on the 3rd anniversary of Taste With The Eyes. It gives me great pleasure to announce the winner of the Charlie Trotter’s Vegetables cookbook GIVEAWAY. The winner was chosen using random.org: Bonnie from Sweet Life blog, “Cooking, Eating, Living…My Sweet Life in Texas.” YAY Bonnie! I know you will love this book! Thank you for your support of Taste With The Eyes!

Lori Lynn

Another napoleon you might like:

Eggplant & Spiced Lamb Napoleon

“To me, June is synonymous with exuberance, mostly because the flavors and colors of the month’s offering are so dramatic. I like elegant playful spicing in June, which is perfect for these fresh ingredients. I’m not yet ready for the big, assertive spices and flavors of late summer.”
Charlie Trotter

A little over a week ago you all helped me celebrate the 3rd Anniversary of Taste With The Eyes. Thank you again for all your kind words and support. This little blog is a source of much joy due to your involvement. As a small token of appreciation, I am giving away a copy of my very favorite vegetable cookbook, Charlie Trotter’s Vegetables. Oh how I wish you all could experience this book! Black-Eyed Peas with Haricots Verts and Spicy Curry Emulsion was truly sublime…Mr. Trotter is a genius.

The winner of the Giveaway for Charlie Trotter’s Vegetables will be announced on June 26.

Black-Eyed Pea

“Fresh black-eyed peas are a fantastic treat and they are far superior in flavor and texture to their dried counterparts,” explains Trotter. Alas, I had to use the dried variety in my dish, but I do look forward to seeking out the fresh ones soon. After rinsing and soaking the beans, simmer them in water with 4 cloves of garlic until soft. Reserve the cooked garlic for the final plating.

Cook baby white potatoes in salted water.

Combine 1/2 c. vegetable stock and 3 T. fresh squeezed orange juice with the spices listed below in a small saucepan. Bring to a simmer.

• 1/8 t. cayenne
• 1/4 t. paprika
• 1/2 t. curry powder
• 1/4 t. togarashi
• 2 t. turmeric

I’ve made changes to the original recipe. Certainly not to improve upon Mr. Trotter’s recipe, but to adapt to the ingredients that were available and to make it cholesterol-free. To make the dish a more substantial vegetarian entree, I added baby white potatoes. And to make the dish heart healthy I substituted olive oil, Earth Balance butter alternative, and MimicCream for 8 T. of butter.

To the vegetable stock spice mixture whisk in 2 T. olive oil, 2 T. Earth Balance, and 2 T. MimicCream.

Toast black sesame seeds in a dry skillet.

Chop fresh herbs of your choice: I used parsley, thyme and basil.

Before serving, froth the sauce with a hand blender for about 5 minutes.

Steam haricots verts until tender. Tie into a bundle with a blanched green scallion.

To assemble: Mound fresh baby spinach in the center of a platter (Trotter uses sauteéd pea shoots). Top with haricots verts. Surround with warm potatoes and top with black-eyed peas and garlic. Sprinkle with chopped fresh herbs. Season with salt and pepper to taste.

Ladle spicy curry sauce over the vegetables. Sprinkle with toasted black sesame seeds.

Trotter recommends placing slices of poached chicken on top if you would like a more substantial dish. Vegan, vegetarian (made with butter), or served with chicken, this is a stellar dish that is sure to delight! Charlie Trotter is my hero.

My Legume Love Affair

It’s been a year since I had the pleasure of hosting My Legume Love Affair 11th Helping, a wildly successful monthly event showcasing legume-centric dishes from around the world created by Susan, The Well-Seasoned Cook, now going into its 24th month. I think Black-Eyed Peas with Haricots Verts would make a grand addition to the party, so I’m sending this dish to June’s hostess, Diana of A Bit of Spain in Iowa blog. Come join in the fun and share your best bean dishes here: My Legume Love Affair 24th Helping!

Extra-Fluffy Egg Whites/ Petite Peas/ Fresh Mint/ Fruity Olive Oil

Thank you so much for your kind words and congratulations on the 3rd Anniversary of Taste With The Eyes. I hope you had a chance to leave a comment on the Blog is 3! Celebrating with King Trumpets and Shishito Peppers! post for an opportunity to win a copy of the truly remarkable Charlie Trotter’s Vegetables. (It’s not too late! Simply leave a comment on that post by June 24th). Trotter has a passion for vegetables and his ingenious pairings and presentations are works of art.

GIVEAWAY – CHARLIE TROTTER’S VEGETABLES

Now, about this light and lovely pea & mint omelette…

Whip fresh egg whites with a bit of sea salt and fresh ground pepper…

…whip just enough so the egg whites are airy.

Heat a non-stick skillet over medium-high heat. Add a bit of olive oil.

Add the egg whites. Use a spatula to gently lift and move the eggs to evenly cook the omelette.

Prepare the pea mixture ahead of time.

• frozen petite peas
• fresh mint
• olive oil
• fresh lemon juice
• sea salt & fresh ground pepper

Peas are one of those vegetables that actually taste great when frozen. Since peas are rather delicate, they start to deteriorate and become starchy within a day of being picked.  Peas that are frozen within hours of harvest retain their fresh flavors. So, I would use frozen peas, unless of course, you have access to fresh picked!

Cook the peas then drain all the moisture, let cool to room temperature. Add peas, chopped fresh mint, a drizzle of olive oil, a squeeze of lemon juice, salt and pepper to a food processor. Pulse briefly to get a rough chopped texture.

Place the pea mixture on the cooked egg whites and fold the omelette onto a plate. Finish with a drizzle of olive oil.

If I were the proprietress of a Bed & Breakfast this heart healthy omelette would be on the menu.

Grilled King Trumpet Mushrooms &  Shishito Peppers on Rosemary Skewers
Baby Spinach and Rosemary Roasted Golden Soybeans
Toasted Sesame Oil & Tomato Water

Pleurotus eryngii
King Trumpet Mushroom also known as King Oyster, Eryngii, Pleorote du Panicaut,
Argonane, Bouligoule, Champignon de Garrigue, Cardoncello, Cardarello

Taste With The Eyes is 3 years old!

Cooking, photographing, writing, then ultimately sharing my culinary adventures on Taste With The Eyes is a source of much joy for me. This little food blog is an ongoing learning experience, a terrific creative outlet, and a source of pride. It has opened doors and provided new opportunities. It is the means with which to connect with fellow foodies, and a wonderful way make new friends with various interests and passions from all around the globe. I am grateful to have the opportunity to share food and ideas and experiences with you.

Reading your blogs provides an awesome source of inspiration, a conduit of creativity, and a heartfelt connection through your personal stories. Your enthusiasm is infectious. I cook, dine, laugh, and cry with you.

Your kind, knowledgeable, clever, and sometimes funny comments are deeply appreciated. I learn so much from you, way beyond food and cooking. You amaze and inspire me.

I thank you from the bottom of my heart!

The words above I penned on last year’s anniversary. Today, I feel the same, times 365. It is my absolute pleasure to get to know you through your blogs. And extra special this year – was a true honor to meet several bloggers in person at the San Francisco Foodbuzz Festival, in Chicago, and in LA at a food writing seminar. I never imagined on June 10, 2007 when I taught myself how to upload a photo of my family’s dinner at Charlie Trotter’s Kitchen Table (that’s me on the right), that this little hobby would blossom into such a gratifying experience.

In honor of the three year anniversary and the very first post, I turned to Charlie Trotter’s Vegetables cookbook for inspiration. His recipe for Grilled Porcini Mushrooms with Tomato Water became my muse. The journey began with fresh Shishito peppers and King Trumpet mushrooms…

Shishito Peppers are popular in Japan; thin-walled and mild with just a whisper of heat. Every once in a while, though, you’ll come across a hot one!

To cook shishito, simply toss in a bit of olive oil, throw them on the grill, finish with some sea salt. We’ll be grilling these all summer.

I wish you could smell the tomato water. It screams summer. Simply pureé beefsteak tomatoes in a food processor with some salt. Place the pureé in a fine mesh sieve and strain the juice. “Tomato water acts as the contrasting backdrop and further highlights the haunting characteristics of the mushrooms,” explains Trotter.

Soak rosemary sticks in water for a few hours. When grilling try to keep the leaves away from the direct fire so they don’t burn.

The stout King Trumpet grows wild on the buried roots of hardwood trees and is popular in Europe and Japan.

The stem and the cap of the King Trumpet are firm and thick-fleshed, so require more cooking time than other less “meaty” mushrooms.

Trim off only the very bottom of the mushroom then season with toasted sesame oil, salt and pepper. Toss the shishito with olive oil and salt. Thread the mushrooms and peppers onto the rosemary sticks.

Toss boiled soybeans with olive oil, coarse salt, and minced rosemary. Roast in a 350°oven for about 30 minutes, stirring occasionally, until golden.

Toss baby spinach leaves with a drizzle of half olive oil/half toasted sesame oil, sea salt and fresh ground pepper.

Then add room-temperature rosemary roasted soybeans.

Grilling is a little tricky because the peppers cook faster than the mushrooms, and  you don’t want to burn the rosemary. I found that cooking over medium heat on a covered barbecue grill works best, check on them often.

Mound the spinach and soybeans on the plate. Place two mushroom skewers on the spinach. Finish with a drizzle of toasted sesame oil and a drizzle of tomato water.

The texture of King Trumpets is reminiscent of abalone. The taste is earthy, meaty, exotic! Extraordinary!

GIVEAWAY – My Gift To You

It would bring me great joy to send a copy of  Charlie Trotter’s Vegetables to each and every one of you. Alas, I can share my enthusiasm for the book with you all, but can only ship a copy to one of you. Hopefully, this small gesture will help to convey my gratitude. Simply leave a comment on this post by June 24th for a chance to receive your own copy of Charlie Trotter’s Vegetables. The fortunate recipient will be chosen using random.org. The winner will be posted on Taste With The Eyes on June 26th.

“Charlie Trotter is passionate about vegetables. In this glorious volume, he presents more than 80 recipes from his famous vegetable menu. In keeping with his commitment to serving seasonal produce, the recipes are divided into 12 chapters, one for each month of the year, based on when the dishes’ ingredients reach their zenith. If you favor the earth’s purest and most complexly flavored offerings, epiphany lies within the pages of Charlie Trotter’s Vegetables.“

This is one awe-inspiring cookbook! Good luck! Bonne chance!

Merci Beaucoup!

So, to Father Adam, Allison, Marie, Courtney, Stacey, Cynthia, Susan, Paul, Luiz, Laurie, Lori, Linda, Lisa, Nina, Peter, Joan, Claudia, Christina, Cristina, Ronell, Merisi, Chrystal, Amir, Simona, Matt, Josh, Danny, Darius, Alexa, Kiersten, Ryan, Dorian, Teri, Lynn, Dorothy, Greg, Val, Mardi, Penny, Debi, Jude, Marla, Sylvia, Mark, Marc, Jen, Jenn, Marvin, Paz, Ben, Kait, T.W., Giz, Psychgrad, Foodbin, Caveman, Natasha, Bren, Barbara, Pam, Kevin, Julia, Julie, Sylvia, Frank, Tash, Val, Erica, Erika, Sanam, Romee, Bee, Nuria, Emily, Rico, Charlotte, Lauren, Gail, Velva, Stephanie, Jonny, Amy, Sandi, Todd, Diane, Denise, Petrea, Krissy, Kristy, Judi, Amy, Sommer, Alison, Kathleen, Eileen, Jean, Vicki, Geri, Cherine, Nik, Kristi, Leah, Sara, Sarah, Heather, Molly, Deanna, Abbi, Sook, Tien, Kelly, Linn, Tori, Tom, Amanda, Dara, Mary, Ann, Elra, Alta, Joumana, Belinda, Elin, Maria, Shell, Carol, Hing, Kim, Scott, Dawn, Pamela, Elizabeth, Dennis, Juliana, Fifi, Rosa, Cara, Kathy, Lazaro, Tam, Roxan, Joy, Ivy, Reiko, Jeannie, Meghan, Abby, Skylar, David, Noelle, Casey, Nash, Olga, Louise, Audrey, Andra, Gina, Sally, Peggy, Peg, Davida, Lynn, Sasha, Cassie, Brian,  Janine, Stella, Noni, Anupama, Joann, Tony, Andrea, Laura, Mowie, Zara, Mo, Tony, Alissa, Poonam, Nancy, Teri, Abraham, Dee, Deeba, Grace, Bianca, Mickey, Erin, Bonnie, Liz, Katja, Ariel, Brooke, Joelle, and all my dear friends in the big bounteous blogosphere:

Thank you for your support, friendship, and inspiration!

Lori Lynn

Alaskan Copper River King Salmon was selling at our nearby market for $40/lb. The local Whole Foods fishmonger told me that their store was not carrying Copper River this year because it was too expensive. Luckily we discovered another fabulous source for King Salmon (aka Chinook): Youngs Bay, Oregon. Copper River King Salmon is still a treat, the world’s finest salmon, the ultimate fish luxury due to its very high oil content stored for the long journey in pristine icy waters. But the less expensive Youngs Bay does come in a very close second…

This past Saturday I shared a recipe for a steamed filet of Salmon with Meyer Lemon Cream. Before steaming a filet, the skin must be removed. Here, the skin removed from that filet is made into a spicy crunchy chopped salad. Youngs Bay Chinook may be less expensive, but it’s not cheap, so we don’t want to waste any bit of it!

I like to leave some meat attached to the skin, between a quarter to a half inch. Make certain there are no scales still attached to the skin, then with a sharp knife, slice the skin into bite-sized strips. Season the strips with Cajun spices.Try Paul Prudhomme’s Seafood Magic. Or you can make you own blend:

• onion powder
• black pepper
• white pepper
• salt
• thyme
• ground annatto seed
• paprika
• sage
• rosemary
• ancho chili powder

The seasoned salmon should sit for about 15 minutes to let the flavors infuse the fish.

Do you remember back in the 80’s when his famous Blackened Redfish was on almost every restaurant menu? That’s a recipe that still ROCKS!

Heat a non-stick skillet over high heat. Add olive oil, then add the salmon strips skin side down. Adjust the heat to medium-high and cook until the skin is crispy, then flip the pieces to briefly cook the meaty side.

Turn off the heat. Add a generous dash of red wine vinegar. Then immediately pour the salmon and juices over baby spinach leaves.

The warm zippy “vinaigrette” will season and wilt the spinach leaves.

Add chopped nuts and vegetables of your choice. We added toasted walnuts (another excellent source of omega-3), Belgian endive hearts, and cherry tomatoes. A sprinkling of chopped fresh parsley from the garden gave a bright note of flavor.

My Picks for Similar Flavors in Another Dish:

Asian-style:  Salmon & Salmon Skin Spinach Salad, Miso Chile Lime Dressing
High in Omega-3’s: Omega- 3 Salad with Crispy Skin
A smokin’ hot way to cook prime rib:  Cajun Prime Rib

Salmon skin aficionados: Please share your recipe or links in the comment section!

Fresh Youngs Bay Spring Chinook Salmon
Baby Spinach, Meyer Lemon Wheels,
Toasted Pine Nuts, Cherry Tomatoes, Kalamata Olives
Meyer Lemon Cream, Parsley Garnish

“The quality of the Youngs Bay Spring Chinook is comparable, if not superior to the fabled Copper River king salmon,” says Michael Morrissey, Ph.D., director and professor, Oregon State University Seafood Laboratory.

Youngs Bay is a body of water just west of Astoria, Oregon near the mouth of the mighty Columbia River. I am so excited to have discovered this fabulous salmon with its high (good) fat content, rich flavor and firm texture – and it’s less expensive than Copper River salmon!

We are smitten with our Meyer Lemons (salad with endive and violas here) and addicted to Meyer Lemon Cream… For this salmon salad the lemons are sliced thin – the entire fruit is edible, including the thin, soft, smooth rind. The dressing is made with shallot, lemon juice and cream (or heart-healthy cream substitute).

Skinless Spring Chinook Salmon Filet

Steam the filet for about 10 minutes, until it is just barely cooked through, depending on the thickness of the filet. I reserved the salmon skin for another salad; a tasty blackened salmon skin chopped salad.

Arrange thinly-sliced lemon wheels on the plate. Toss baby spinach with Meyer Lemon Cream. Mound spinach over the lemon wheels. Add halved cherry tomatoes and kalamata olives. Finish with toasted pine nuts.

Meyer Lemon Cream

• 1/4 c. fresh meyer lemon juice
• 2 T. finely diced shallot
• 1/2 c. fruity olive oil
• 1/4 c. mimiccream (or heavy cream)
• sea salt & fresh ground pepper

Steep the shallot in lemon juice with 1/4 t. of salt. After 5 minutes whisk in olive oil. Then gently add cream. Add fresh ground pepper and more salt to taste. I found this delightful sauce recipe in Suzanne Goin’s fabulous cookbook, Sunday Suppers At Lucques. She uses heavy cream. I found the non-dairy, no-cholesterol (vegan) mimiccream to work quite well!

Place the steamed salmon atop the salad. Ladle Meyer Lemon Cream over the fish.

Garnish with chopped parsley.

James Beard called tapioca pudding, “a most refreshing dessert…delicious to the taste.” This twist on the classic old-fashioned tapioca pudding recipe is heart-healthy and simply delightful!

Fat-free, cholesterol-free, and gluten-free yet creamy and satisfying this pudding pairs wonderfully with juicy fragrant colorful mango.

The cassava or tapioca plant is grown in the tropics and produces a fleshy edible root stock very rich in starch containing significant amounts of calcium, phosphorus and vitamin C. Starch is extracted from the cassava and formed into “pearls.”

My recipe is a fat-free version adapted from Bob’s Red Mill Small Pearl Tapioca.

Ingredients:

• 1/3 c. small pearl tapioca
• 3/4 c. water
• 2 1/4 c. fat-free milk
• 1/4 t. salt
• 3 T. egg substitute
• 2 fresh egg whites
• 1/2 c. sugar
• 1/2 t. vanilla
• fresh grated nutmeg
• mango
• citrus leaves for garnish

In a sauce pan, soak tapioca in water for 30 minutes. Add fat-free milk, salt, and egg substitute and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often.

Beat egg whites with sugar until soft peaks form.

Fold about 3/4 c. of hot tapioca into the egg whites.

Then fold the mixture back into the sauce pan. Stir over low heat for about 3 minutes.

Cool 15 minutes then add vanilla.

Add fresh grated nutmeg.

Serve warm or cool, plain (with a dash of nutmeg) or with fresh fruit.

Here we diced fresh mango and layered it between pudding, served in adorable 2 0z. glasses.

Heart Health Happy!