Spring is beautifully expressed in a lovely dish of poached salmon, cool dill sauce and sweet roast asparagus. Don’t be fooled by poaching, it’s simply simmering something in liquid until cooked through. It couldn’t be easier and I know once you try it you’ll love it! And happily, it doesn’t add any fat to the dish so it’s a calorie-concious way to cook. You can poach eggs, fish and chicken breasts with ease. I often poach chicken breasts in hot chicken broth then cool and shred for chicken salad. Poaching is an easy and elegant skill to master. Give it a try and let me know how you like it! Poached salmon with dill sauce might be the perfect romantic dinner for two!
Vegetables and Side Dishes
It Never Runs Out. Never. It’s still pouring down from the cross, drenching our lives as we walk around blind, parched and dry. He’s no longer on the cross but what He undertook there still speaks, still drips grace. We travel blind, believing we’re in some sort of desert when everywhere springs and streams and waterfalls gush and flow. Grace rains down in a torrent. We rush headlong into our days barely glancing at the one offering buckets of cool, refreshing grace.
Here’s a to a lighter, simpler menu for Thanksgiving! Well, maybe not the cheesecake but it’s a holiday so don’t sweat it. For me the key word this year is SIMPLIFY! Herb Roasted Turkey and Gravy Cornbread Sausage Stuffing with Apples Make Ahead Mashed Potatoes Green Beans with Toasted Almonds and Rosemary Sweet Potato Salad with …
And amazingly, married to an Italian as I am, there is no red sauce, no ricotta, no mozzarella but boy, oh boy is there incredible flavor. Savory bites of mushroom, creamy nutmeg scented béchamel (which is just a fancy name for white sauce), a hint of garlic and lots of freshly grated parmesan cheese. It’s not low calorie but it might just make you swoon. It freezes brilliantly if you have some left over. Which I sincerely doubt. It’s the perfect vegetarian option for your Thanksgiving feast. Rich and creamy and supremely decadent. Even the turkey lovers will want a piece!
Crispy on the outside, soft on the inside, stuffed with cheese, breadcrumbs and parsley (or chives) and bathed in butter. Pure potato heaven. A little labor intensive but when they open up into that lovely accordion shape it really is exciting as you are anticipating every crispy, cheesy bite!