Salmon en Croûte with Lemon Dill Sauce

Salmon en Croûte with Lemon Dill Sauce

This is a classic French dish with salmon tucked inside puff pastry and baked.

En croute is French for ‘in crust’.

This version includes asparagus that sits right on top of the salmon and gets wrapped up inside the pastry so when you slice it you can see all the layers including the asparagus peeking out at you, making for a beautiful presentation.

It looks like a fancy dish that is hard to make and time-consuming but both are the furthest thing from the truth. It isn’t complicated to put together, I promise!

You can even assemble it ahead of time and refrigerate until you’re ready to bake…. 

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Green Goddess Pasta Primavera

Green Goddess Pasta Primavera

Pasta Primavera is a spring dish full of green vegetables. Fresh asparagus, string beans, peas and linguine are tossed together in a light sauce with Parmesan, garlic and lemon. The emphasis is on the vegetables. The ratio is almost equal – the vegetables might even be winning.

They’re surely the main attractions with just a smattering of other ingredients to help it come together. The sauce is made from a little half & half combined with some of the starchy pasta cooking water along with Parmesan cheese and lemon zest. A sprinkle of pine nuts at the end gives it a soft crunch and a drizzle of extra-virgin olive oil adds a dash of luxury…. 

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Roasted Asparagus with Lemon Parmesan Bread Crumbs

Fresh asparagus spears crusted in lemon Parmesan bread crumbs and roasted until golden brown. Call them crunchy asparagus fries. They come complete with an entirely optional, lemon vinaigrette on the side. For dipping, dunking or drizzling over top…. 

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Roasted New Potatoes and Asparagus

When asparagus is roasted it’s strong, earthy flavor becomes even more intense. That’s why the mild flavor of new potatoes are the perfect counterpoint. The tender, pungent asparagus plays off their dense creaminess to create a balancing act between flavors and textures that is wildly delicious…. 

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