Lemon Salmon in Foil Pockets

Ingredients:

• 4 (6-ounce) salmon fillets
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, smashed
• Salt and ground black pepper
• 1 tablespoon fresh rosemary leaves, minced
• 8 lemon slices
• 1/4 cup (1 lemon) lemon juice
• 1/2 cup white wine
• 4 teaspoons capers

Directions:

1. Drizzle salmon fillets with olive oil. Season with salt, pepper, rosemary, and garlic. Place each seasoned salmon fillet on a piece of foil large enough to fold over and seal. Mix together lemon juice, white wine, and capers. Top the each piece of salmon with 2 lemon slices and evenly distribute the white wine sauce over salmon. 
2. Place a grill pan over medium-high heat. Place the foil pockets on the hot grill and cook for 10 minutes. Serve in the foil pockets.

Arugula Endive Salad

Ingredients:

• 4 ounces arugula
• 2 heads of endive, chopped
• 1/3 cup toasted walnuts
• The vinaigrette:
• 2 tablespoons white wine
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1/2 teaspoon mustard
• 1/2 teaspoon salt and ground black pepper
• 1/4 cup extra-virgin olive oil

Directions:

1. Mix the wine, lemon juice, honey, mustard, salt, and pepper. Gradually blend in the oil with a whisk. Season with more salt and pepper. 
2. In a large bowl combine the arugula, endive, and walnuts. Toss with the vinaigrette to coat. Serve promptly and store extra vinaigrette in the refrigerator. 

Smoked Salmon Wrapped Asparagus

Ingredients:

• 1 bunch asparagus or 20 spears, ends trimmed
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary leaves
• Salt and ground black pepper
• 4 to 6 ounces thinly sliced smoked salmon

Directions:

1. Preheat the oven to 400º.
2. Lay the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and set aside to cool.
3. Wrap a slice of smoked salmon on each asparagus spear. Arrange on a serving platter and serve.

Oysters Rockefeller

Ingredients:

• 24 fresh, unopened oysters
• 1 cup beer
• 2 cloves garlic
• Salt
• 4 black peppercorns
• 1/4 cup butter
• 1/2 onion, chopped
• 1 clove garlic, crushed
• 1/2 package frozen chopped spinach, thawed and drained
• 2 ounces fontina cheese, shredded
• 2 ounces mozzarella cheese, shredded
• 1/4 cup milk
• Salt and pepper
• 2 tablespoons fine bread crumbs

Directions:

1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
2. Preheat oven to 425º. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet.
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat and stir in spinach, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk then season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs. Bake until golden and bubbly, approximately 8 minutes.

Chicken Fettuccine with Pesto Cream Sauce

Ingredients:

• 3 boneless skinless chicken breast halves
• Salt and ground pepper
• 1 tablespoon butter
• 1/2 pound fettuccine
• 1/2 cup basil pesto
• 1/4 cup heavy cream

 Directions:

1. Place chicken breasts between two pieces of plastic wrap. Pound chicken to an even 3/4-inch thickness with a meat mallet. Season with salt and pepper.
2. Heat butter in a large nonstick skillet and cook the chicken until golden brown about 4 minutes per side. Slice each piece across the grain into 4 strips then keep warm.
3. Cook pasta until al dente. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
4. In a small saucepan, warm pesto over low heat and stir in cream. Toss pasta with reserved cooking water and half the sauce. Transfer pasta to serving dish and top with chicken.