Recipe

Ingredients

Directions

Green Salad with Avocado, Almond and Mustard Dressing (Star Foods Recipe)

4 cups mixed greens, 1/2 cup chopped flat leaf parsley, 1/4 cup slivered almonds, 3 tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar 1 teaspoon wholegrain mustard Cracked black pepper, Pinch Sea Salt, 1 large avocado

Wash and dry salad and parsley and place in bowl. Dry roast the almonds in a dry pan on medium heat until they turn golden Combine the oil, mustard, pepper and salt in a jar. Put 1 tsp of the dressing over the leaves. Toss the leaves. Arrange the avocado on top and sprinkle over the almonds

Char grilled salmon with asparagus,  lemony and anchovy

Salmon filets, Asparagus 2 tablespoons olive oil  anchovies 1/2 cup parsley 2 tablespoons of lemon juice and zest of 1 lemon Black pepper

Preheat the oven to 180 degrees. Wipe salmon fillets clean with damp cloth. Brush lightly with olive oil. Heat a grill pan and sear salmon for 2 mins on each side Transfer to baking tray and cook as desired. Place Asparagus in a pan with just enough boiling water to cover them and boil for 2 mins until crisp but tender. Drain and keep warm. Drain and blot the anchovies of oil before mashing them, add the mashed anchovies to olive oil. Add asparagus to a pan with the parsley and spoon over the anchovy oil. Add lemon juice and black pepper and serve under the salmon.

Asparagus and Corn Salad

6 ears yellow corn, shucked 2 bunches asparagus, trimmed 1 small red onion, diced small 1/4 cup fresh basil leaves, Dressing: 1 cup rice wine vinegar 1 tspn salt 1 tspn freshly ground black pepper (you can add sugar to the dressing if you wish)

Fill a large stock pot with water, salt and bring. it to a boil. Place corn in boiling water and blanch for 3 minutes until bright yellow Then toss the corn into an ice bath. In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath. For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl. In another medium size bowl, mix together vinegar, salt, and pepper. Drizzle over corn And asparagus. Mix together.

Glazed Dytch Carrots

Bunch of baby Dutch carrots, trimmed and scrubbed (see link in email) 1 tspn honey, 1 tspn   butter, 1 tspn olive oil

Blanch carrots for 2-3 minutes in a small saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside. Warm honey, butter and olive oil in a frying pan. Add the carrots and sauté, gently rolling the carrots around the pan, for 3-5 minutes over medium-high heat or until well coloured. Transfer to a dish and season to taste with sea salt and set aside.