Creamy Salmon

Ingredients:

2 salmon steaks

1 shallot, finely chopped

1/2 c. parsley, finely chopped

1/4 c. white wine

3 T. butter

1/2 c. heavy cream

Half a lemon

Directions:

Cover the salmon with some olive oil, salt and pepper. Grill it until done.

Meanwhile, in a sauce pan, melt the butter. Add the shallots and cook them until beginning to brown. Add the white wine and reduce a bit. Add the juice of one lemon, the cream, and the parsley. Cook until the flavors have melded together.

Spoon this sauce over the salmon.

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Penne with Sausage & Radicchio

This was definitely a crowd pleaser, and best of all, it’s a one-dish meal! I even used Tru Roots Ancient Grains pasta, to make it even healthier!

Ingredients:

12 oz. Tru Roots Ancient Grains penne pasta, cooked

1 onion, finely chopped

3 Italian sausages, casing removed and chopped

1 small radicchio, thinly sliced

1/2 c. Prosecco

1 t. curry powder

2 T. heavy whipping cream

1 t. chopped parsley

Freshly grated parmesan cheese

Salt & pepper

Butter and oil

Directions:

Boil the pasta in salted water until cooked al dente.

While the pasta is cooking, heat the oil and butter in a frying pan.

Add the onions and cook until translucent.

Add the sausage, breaking it up with a potato masher until cooked through.

Add the radicchio and cook until wilted.

Season with salt, pepper and curry. Simmer for a few minutes. Stir in the cream and mix.

Remove the pasta from the water with a slotted spoon and add it to the sauce pan.

Add the parsley and mix it altogether.

Pour the pasta in a casserole dish. Sprinkle the parmesan cheese on top.

Cook in the broiler until brown and crunchy.

Pork Cutlets in Rosemary Sauce

This is light and tasty – except I might not use the vinegar next time. Maybe a little sherry or marsala instead!

Ingredients:

4 thin cut pork cutlets

Sliced garlic (2 cloves)

Flour for dredging

1 t. minced fresh rosemary

1 cup chicken broth

1/4 white wine

1/3 cup whipping cream

4 T. raspberry vinegar (or substitute sherry or marsala)

Directions:

Season both sides of the cutlets with salt, pepper, and some of the chopped rosemary.

Dredge in flour, shaking off the excess.

Heat a frying pan until very hot. Add some olive oil and the garlic. Cook the garlic until it starts to become golden. Discard the garlic.  Add the cutlets and cook quickly until browned on both sides. Remove from the skillet.

Reduce the heat a bit. Add the broth, wine, vinegar, cream, and the remaining rosemary. Cook until the sauce begins to thicken. If it needs to thicken more, take some flour and mix it with some cold water before adding it to the pan. Once you have achieved the consistency desired, add back the pork cutlets and cook for a couple of minutes.