Baked Salmon with Mushroom Cream Sauce

Ingredients

• 1 Fillet Sockeye Salmon
• 3 TB Butter
• 2 c Baby Portobello Mushrooms, thinly sliced
• 5 Green Onions, chopped
• 2 TB All-Purpose Flour
• 1/2 tsp Salt
• 2 tsp Fresh Parsley, chopped
• 1/2 c Skim Milk
• 1/4 c White Cooking Wine

Directions

Pre-Heat oven to 350°
Butter Glass 8"x 8" bake pan
Cut Salmon fillet into 4 portions, and place in pan

In skillet, sauté mushrooms and onions until tender
Whisk in, flour, parsley and salt,
Add milk and whisk until smooth, cook until thick
Add wine, whisk until smooth, cook for 1 minute
Pour over fillets, making sure to poke the fish around allowing the sauce to fully coat each side

Bake for 20-25 minutes, or until fish is flaky and opaque.

Sourdough Pancakes

Ingredients

3/4 c Sourdough Starter
1 Egg
1/4 c Milk
2 TB Oil
1/4 c All Purpose Flour
1 tsp Baking Soda
2 tsp Salt
2 TB Granulated Sugar

Directions

In bowl, whisk all liquids together until smooth.
In separate measuring cup, mix all dry ingredients together, then add to bowl.
Pour into pre-heated skillet.

Tropical Temptress

1.5 oz Malibu Coconut Rum
1.5 oz Sour Apple Schnapps
3 oz Orange Juice
3 oz Pomegranate / Cranberry Juice
1 oz Lemon Juice
1 oz Simple Syrup
Splash of Peach Schnapps

Mix all ingredients except peach schnapps in shaker, pour over ice into a hurricane glass, top with peach schnapps.

Spaghetti Sauce with Beef

Ingredients

• 1 lb Ground Beef 
• 1 Red Onion (chopped)
• 1 Bell Pepper  (chopped)
• 5 cloves Garlic (minced)
• 12 oz Baby Portobello Mushrooms  (chopped)
• 2 TB cilantro (finely chopped)
• 2 TB Olive Oil
• 1 tsp Marjoram 
• 1 tsp Sage
• 1 tsp Cayenne pepper 
• 1/2 tsp Rosemary 
• 1/2 tsp Mustard seed 
• 1/2 tsp Fennel seed 
• 1/2 tsp Nutmeg 
• 1/2 tsp Oregano 
• 6 oz Tomato Paste
• 15 oz Tomato Sauce
• 14.5 oz Italian Stewed Tomatoes
• 1 cup Beef Broth
• 1/2 c Red Wine

Directions

In medium skillet thoroughly mix by hand
Ground Beef 
1/2 tsp Marjoram
1 tsp Sage
1 tsp Cayenne pepper
1/4 tsp Rosemary
1/4 tsp Mustard seed
1/2 tsp Fennel seed
Cook until browned


In large skillet place onion, bell pepper, garlic, and olive oil, cook for 2 minutes then add mushrooms and cilantro. Cook until onion is translucent, and mushrooms have become wilted.
Add ground beef, tomato paste, tomato sauce, stewed tomatoes, beef broth and remaining spices
1/2 tsp Marjoram
1/2 tsp Nutmeg
1/2 tsp Oregano
1/4 tsp Rosemary
1/4 tsp Mustard seed

Simmer uncovered* on low for 30 minutes stirring occasionally, sauce should become thick.

Stir in wine, and simmer for additional 15 minutes.

*Note: The use of a splatter screen is highly recommended.

Non-Alcoholic Sangria

Ingredients

• 96 oz Juice Pitcher w/ lid
• 12 oz can of Grape Juice Concentrate mixed with half of called for water (1.5 cans)
• 16 oz Pomegranate/Cranberry Juice
• 1/2 c. Lemon Juice
• 1/2 c. Orange Juice
• 2 c. Water
• 2 Bags of Black Tea
• 1 c. White sugar
• 2 Large Cinnamon Sticks
• 4 Whole Cloves
• 1 Granny Smith Apple
• 1 Orange
• 1 Lemon
• 1 Lime
• 24 oz lemon/lime seltzer water

Directions

Heat water and steep tea, cinnamon sticks, and cloves for 5 min.
Remove tea bags and stir sugar into warm water (keep cinnamon and cloves).
Peel apple, then cut into 1"-2" chunks.
Slice citrus fruit into rings, then add all fruit to pitcher.
Add remaining ingredients to the pitcher and refrigerate for 3-24 hours.

Add seltzer water just before serving.