Baked Dijon Salmon

Ingredients:

• 1/4 cup butter, melted
• 3 tablespoons Dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 salmon fillets
• salt and pepper
• 1 lemon for garnish

Directions:

1. Preheat oven to 400º.
2. In a small bowl, stir together butter, mustard, and honey. In another bowl, mix together bread crumbs and pecans.
3. Brush each salmon fillet with honey mustard mixture then sprinkle the top of each fillet with the pecan crumb mixture.
4. Bake salmon for 12 minutes or until it flakes easily with a fork. Season with salt and pepper and garnish with a wedge of lemon.

England Clam Chowder

Ingredients:

• 1/2 cup butter
• 1 1/2 large onion, chopped
• 6 slices of bacon, diced
• 3/4 cup all-purpose flour
• 3 cans of clams
• 4 cans of chicken broth
• 1 pound white boiling potatoes, chopped
• 3 cups half-and-half cream
• salt and pepper

Directions:

1. Melt butter in a stock pot over medium heat. Add chopped onions and diced bacon then saute until clear. Stir in flour and cook over low heat, stirring frequently for 4 minutes. Set aside to cool.
2. In a separate pot, bring clams and chicken broth to a boil. Reduce heat and simmer for 15 minutes.
3. In a small saucepan, cover potatoes with water. Bring to a boil and cook until potatoes are tender which is about 15 minutes. Drain and set aside.
4. Pour hot clam stock into butter and flour mixture and stir constantly. Bring to a boil, reduce heat, and add cooked potatoes. Add half-and-half. Season with salt and pepper. Heat through but do not boil.

Almond Blueberry Cookies

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 stick butter
• 1 1/2 cup sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon almond extract
• 1/2 cup chopped almonds
• 1 cup fresh blueberries

Directions:

1. Combine flour, baking powder, and sea salt in a medium bowl.
2. In another medium bowl, cream together butter and sugar. Beat egg into mixture then add milk and almond extract.
3. Combine and stir the dry mixture into the wet mixture. Fold in the almonds and blueberries. Put the dough into the fridge for 30 minutes.
4. Preheat oven to 375º. Drop cookies on to baking sheet and bake until golden brown around the edges which is approximately 15 minutes. Enjoy!

Candied Walnuts

Ingredients:

• 1 pound walnut halves
• 1 cup sugar
• 2 teaspoons ground cinnamon
• 1/4 sea salt
• 6 tablespoons milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350º. Spread walnuts over a baking sheet. Roast for approximately 8 to 10 minutes or until walnuts start to turn brown.
2. Stir sugar, cinnamon, sea salt, and milk together in a medium saucepan. Cook over medium-high heat for 8 minutes.  Remove from heat and stir in vanilla immediately.
3. Combine walnuts with the syrup mixture. Stir and coat very well. Spoon nuts onto a sheet of waxed paper and separate nuts with a fork. Store in an airtight container after walnuts are completely cool.

Shredded Tofu with Edamame

Ingredients:

• 1 bag of shredded tofu
• 1 cup of shelled edamame
• 2 fresh mushrooms, sliced
• 4 teaspoons of olive oil
• 2 teaspoon salt
• 2 teaspoon chicken bouillon 
• 1/2 teaspoon baking soda

Directions:

1. Wash shredded tofu throughly then place it in a bowl of water and add the baking soda. Let sit for 2 minutes then rinse throughly and cut the shredded tofu roughly to break the long pieces.
2. Wash the edamame and mushrooms. Slice the mushrooms.
3. In a frying pan, combine tofu, edamame, and olive oil. Cover the pan for 3 minutes. 
4. Add in the mushroom slices and seasoning. Cook for 3 more minutes and serve!