Family Style: Simply Elegant

A dinner simply made with pure flavors - olive oil, thyme, lemon, garlic, etc. - and shared with friends is my definition of heaven.

The following menu/recipes will make you the star of the evening - and no one but you need ever know that you didn't spend all day slaving in the kitchen. Menu first served February 24th, 2007.

Starters - Variety of Cheeses and Antipasto

Salad - Mandarin Spinach Salad with Almonds

Entree - Lemon-Thyme Pecorino-Romano Crusted Salmon

Side Dishes - Olive Oil Braised Potatoes and
Sauteed Mushrooms

Dessert - Chocolate Cupcakes with Fresh Fruit

Shopping List

Pantry Items:

• Mayonnaise, 3/4 cup
• Olive Oil, 2 cups
• Red Wine Vinegar, 1/2 cup
• White Wine, 1/2 cup
• Columbo Bread Crumbs, 3/4 cup
• Baking Soda, 2 teaspoons
• Cocoa Powder, 1/3 cup
• Fructose, 1 cup
• Cake Flour, 2 cups sifted
• Vanilla Extract, 1 1/2 teaspoons
• Almonds, sliced 3/4 cup
• Dried Thyme, 1/4 teaspoon
• Salt
• Ground Black Pepper

Fresh Ingredients:

• Warm Water, 1 cup
• Earth Balance Spread, 5 Tablespoons
• Pecorino Romano Cheese, Grated, 1/4 cup
• Wild Salmon Fillet, 1 1/2 pounds
• Lemons, 2 teaspoons grated lemon peel & 4 Tablespoons
• Fresh Italian Flat Leaf Parsley, 2 Tablespoons, finely chopped
• Fresh Thyme Leaves, 1 1/2 teaspoons, finely chopped
• Green Onions, a bunch thinly sliced
• Small Brown Button Mushrooms, 1 1/2 pounds
• Garlic, 4 cloves & 1 Tablespoon minced
• Medium Russet Potatoes, 2 skin-on cut into 1/2 inch slices
• Variety of Fresh Fruit, about 6 ounces

Recipes

Recipes are listed in order of preparation. NOTE: Olive Oil Braised Potatoes need to rest 15-20 minutes, and if you have a single oven should be prepared ahead of the Lemon-Thyme Pecorino-Romano Crusted Salmon.

Chocolate Cupcakes

Mandarin Spinach Salad with Almonds

Adapted from Capital Celebrations: A Collection of Recipes by the Junior League of Washington

Ingredients:

• 1/2 cup red wine vinegar with herbs
• 2 tablespoons fresh lemon juice
• 1/4 cup fructose
• 1 tablespoon Italian flat leaf parsley, minced
• 1 cup olive oil
• 1 large bunch fresh spinach
• 2 cans (11 ounces) mandarin oranges, drained
• 5 green onions, chopped
• 3/4 cup sliced almonds

Process:

1. Prepare the dressing. Note that the dressing can be prepared two weeks ahead and refrigerated.
• Whisk first four ingredients in a mixing bowl until smooth.
• Slowly add olive oil while whisking until emulsified. Do not use a blender as the parsley will be too small.
2. Rinse and dry spinach, remove stems, and gently tear into a salad bowl.
3. Add mandarin oranges, green onions, and almonds.