Thayer in the Kitchen

This is a recipe that I tried for the first time last night.  Arthur really liked it.  I served it with mashed potatoes--one of his favorite foods.  We were lucky enough to get a Sweetheart Cabbage from our CSA farm--Driftless Organics.  I've never seen this variety of cabbage for sale in the grocery store.  You could probably find it at a farmers' market. Sweetheart, Pointed , hispi, hearted or  sweetheart cabbage  as it is sometimes known is a type of green  cabbage  with green leaves and a  pointed  head. The leaves are more open than those of a green  cabbage  and they have a softer texture and sweeter taste.  If unavailable I'm sure you could use standard cabbage instead.   We were only making dinner for 2 people so I didn't use as much as the recipe called for although Arthur said he wished we had had more cabbage! 1/2# of salmon--I used 2 pieces of Keta Salmon from our Sitka Salmon Share...

I found this recipe in the magazine Midwest Living and made it for dinner. Arthur loved it and said he wanted me to save it in my blog so that I could make it again.  Typically I make a recipe once and unless it is really good I throw it away.  With so many recipes available it is hard to keep track of the really good ones which is one of the purposes of my blog. This one is interesting because the vegetables are made into vegetable ribbons and serve as a bed for the salmon.  The salmon steams on top of the vegetables and remains very moist. 1 lemon 1 medium zucchini 1 medium yellow summer squash 2 medium carrots, peeled 1/4 teaspoon salt 1-1 1/4# s almon fillets (if the salmon has skin it can easily be removed after cooking) 1 clove garlic, minced 1/2...

If you are ever fortunate enough to have leftover grilled salmon, this is the recipe for you.  We had a dinner party with a Pacific Northwest Cuisine as the theme.  One of the guests grilled wild salmon on cedar planks.  Fabulous!  There was some leftover and this the recipe I used it in. Ingredients 1/2 pound pasta (the original recipe called for whole wheat spaghetti which I didn't have--I substituted imported Italian rotini) 1 clove garlic, minced 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2-1# cooked salmon (use the amount you have available) 1/4 cup chopped fresh basil leaves 3 tablespoons capers 1 lemon, zested 2 tablespoons lemon juice 2 cups fresh baby spinach leaves Directions Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a ...