30 Jul SPECIAL NINE DAYS RECIPES:
PENNE WITH CREAMY SALMON
INGREDIENTS:
1 lb salmon
8 oz uncooked
penne pasta
3 tbsp butter
1 medium onion
(chopped)
8 oz heavy cream
3/4 cup grated Parmesan
1/4 cup chopped parsley
salt and pepper
DIRECTIONS:
This is a perfect one dish meal for the 9 days. Sure to
be a crowd pleaser. Serve with a side of green salad.
Cook pasta according to the package instructions.
Meanwhile, saute the onion in butter over medium heat
for 4-5 minutes. Add the salmon and keep cooking for
another 5-7 minutes, breaking it into flakes as it cooks.
Add the heavy cream, salt, and pepper. Stir and turn off
the heat. Add the cooked pasta, Parmesan, and
chopped parsley, mixing everything together
thoroughly.
Sprinkle with more cheese and parsley before serving.
SUMMER QUINOA SALAD WITH CHERRIES
INGREDIENTS:
Salad
2 cups cooked quinoa
1/2 cup pitted cherries
2 Persian cucumbers, diced
One bunch scallions, chopped
1/2 cup chopped pistachios
1/4 cup chopped mint
Dressing
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Zest and juice of 1 orange
2 tablespoons maple syrup
1 clove of garlic grated
Salt and pepper to taste
DIRECTIONS:
I love a good salad, especially one that uses seasonal produce.
What I especially love about this salad is that there’s no lettuce
in it so it will last in the refrigerator for a few days. You can also
prep the ingredients separately and throw it together right before
serving.
Combine all salad ingredients in a large bowl. Mix together with
your dressing and enjoy!!
LEMON BARS
INGREDIENTS:
For the shortbread crust
2 cups of flour
1/2 cup confectioners sugar
1 cup softened margarine
For the lemon topping
4 eggs
2 cups sugar
Zest of a lemon
1/3 cup of lemon juice
1/4 cup flour
1/2 teaspoon baking powder
DIRECTIONS:
This recipe is one of my family favorites. Don’t blame me
if they become one of yours as well!
Mix the crust ingredients together until you get a soft dough.
Spray your 9 x 13 baking pan with baking spray and press the dough
firmly into the pan. Bake this in a 350° preheat oven for 22 minutes until it is lightly browned Mix all the lemon
topping ingredients together with a hand mixer until combined. Pour over your crust and bake at 350° for
another 30 minutes until the topping has solidified. It will still be somewhat loose but not runny. Once completely
cooled you can sprinkle with confectioners sugar and cut into bars. This recipe doubles, triples, quadruples
perfectly and freezes excellently. If freezing don’t sprinkle with confectioners sugar do that right before serving.