Poached Egg Crostini with Sriracha Mayonnaise

So this is one of my favorite breakfasts ever.  I'm a huge breakfast fan.  If I had to pick, it is probably my favorite meal and these little scrumptious bites are mouth watering!  They would make a fantastic breakfast or brunch option on Christmas or New Years.  The best thing about these guys is that they are so customizable.  You can build them to taste and add in your favorite items! I happen to really like a bit of bite to my breakfast, so I created a spicy mayo.  If you aren't that into spice, an avocado mayo or roasted red pepper would be delicious.  If you need them to be vegetarian, just take out the salami.  I used cherry tomatoes but any veggie would work really well.  Mason doesn't like tomatoes yet, so I took them off of his crostini.  I'm not sure which veggie he would prefer!?  These little guys are really easy…you just need to practice poaching an egg a few times if you aren't too familiar.  Once you get the hang of it, it's simple.  The trick is creating a whirlpool in the water so that the egg white doesn't feather.  I'll include instructions and two quick video tutorials in the post.  So get your brunch on and try these delicious crostinis!  Enjoy!  

Use a circular cookie cutter and and make the crostini whichever size you prefer.   I am using Udi's white bread for the crostinis and about a 2 -2.5 inch diameter cutter.  

I've combined 3 tablespoons of mayo and 1 tablespoon of Sriracha.

The Sriracha mayo is delicious on the crostini and on a sandwich too!

Toast the crostini and mozzarella cheese until it just starts to brown.

Choose a salami that you really enjoy.

Start to build your crostini.

Include a veggie of your choice.

La Recette:

Ingredients-

4 extra large eggs

4 slices - bread,  I like to use Udi's

4 tablespoons shredded Mozzarella cheese

3 tablespoons mayonnaise

1 tablespoon Sriracha

4 slices salami, thinly sliced

4 cherry tomatoes, thinly sliced

Chives, chopped for garnish

1 tablespoon of kosher salt

1 tablespoon of white wine vinegar

Supplies-

Sauce pan

Small bowl

1 small mixing spoon

1 medium mixing spoon

Large slotted spoon

Chef's knife

Circular cookie cutter

Measuring spoons

Cutting board

Toaster oven

Directions-

-Fill your sauce pan 3/4 full of water.  Bring to a boil.  When it starts to boil add 1 tablespoon of kosher salt and 1 tablespoon of white wine vinegar to the pan.  

-While you are waiting for the water to boil, cut out your round bread circles using your round cutter.  Then place the cut out rounds in a toaster oven or regular oven, and toast until they are light brown.  About 4 minutes.

-Next, put about 1 tablespoon of Mozarella cheese on each crostini and toast until the cheese gets light brown as well, 2-3 minutes.

-While the cheese is melting, mix the mayo and sriracha together in a small bowl.  Slice your salami and tomatoes.  Also, chop the chives.  

-When the cheese is melted, take the crostini out and top with the salami and tomatoes.  Set aside.

-The water should be boiling, so add in the salt and vinegar.  With a mixing spoon, start mixing the boiling water in a circular motion so it looks like a whirlpool.  With the water circling, crack the egg and drop it right in the middle of the whirlpool.  Continue to stir for about 30 seconds and then let the egg cook for about 3 minutes.  

-After 3-4 minutes remove the egg from the water with a slotted spoon, and set the egg (while it's still on the slotted spoon) on a paper towel to drain.  Repeat and change the water once.  Add the salt and vinegar in again if you change the water.  I only change the water if it looks really cloudy.  You can do more than one egg at once, but I like the results when you do one a a time.  

-Once the egg has drained for a minute or two, you can place the egg on the crostini.  Top with the chopped chives.

Here are two quick video tutorials on how to poach an egg.  The key steps are:

1.  Make a whirlpool

2.  Drop the egg in the middle of the whirlpool.

3.  Keep stirring the egg for about 30 seconds after you drop it in.  Cook for about 3 minutes total.

As long as it's still the holiday season, I thought I would include a photo of my most coveted gift this

year -hint to Jake ;)  I'll see if he is reading.  Aren't they stunning?!  They're at Bergdorfs and it's really just wishful thinking at this point…but maybe an anniversary gift in April?  Happy Holidays everyone!  

Pumpkin Doughnuts with Powdered Sugar

I LOVE pumpkin flavor anything and quite honestly, October isn't long enough for me to get my pumpkin fix. So, I eat pumpkin flavored goodies all the way through November as well.  Although after November, I've pretty much had it and move on to peppermint. This recipe is quick, delicious and it definitely won't disappoint.  These doughnuts are baked, not fried.  They are sweet and chewy on the inside and have just the right amount of pumpkin flavor.  Quite simply-I love them.  They are a huge hit with my kids and I make them for Mason when we go apple or pumpkin picking so he can have a fun treat.  They are also egg free as well. Enjoy these yummy pumpkin morsels!

You only need a doughnut pan to make this recipe.  I bought mine a Sur La Table.  Spoon in the batter into the pan, filling each one about three-quaters full.

La Recette:

Ingredients-

Non-stick baking spray

2 cups gluten free baking mix

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon kosher salt

1 1/4 cups whole milk

1/2 cup sour cream

1/2 cup pumpkin purée

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

Confectioner's sugar for dusting

Supplies-

Doughnut baking pan

1 large bowl and 1 medium bowl

Measuring cups and spoons

Mixing spoons

Whisk

Small strainer for dusting the doughnuts with confectioner's sugar

Directions-

-Spray the doughnut pan with non-stick baking spray and pre-heat the oven to 350 degrees.  Make sure the oven rack is positioned in the middle.

-In a medium bowl, mix together the gluten free baking mix, baking powder, cinnamon, nutmeg and salt.  Set aside.

-In a large bowl, whisk together the 1 1/2 cups of sugar, milk, sour cream, pumpkin purée, butter and vanilla making sure everything is incorporated.

-Stir the dry ingredients into the wet ingredients and mix until just combined.  

-Spoon the batter into the baking pan, filling each one about three-quarters full.  Bake for 16-17 minutes until a toothpick comes out clean.  Don't over bake.  

-Let the doughnuts cool for a few minutes and then tap them out onto a cooling rack.  Filling a small strainer with confectioner's sugar, dust the doughnuts to taste.  Enjoy!  

*Make 14-16 doughnuts

*If you keep the doughnuts in a sealed container, the confectioner's sugar will absorb into the doughnut.  Just lightly re-sprinkle or eat as is.  

*Best if eaten within 3-5 days and kept in a sealed container.  

*I like Farmer's Market Organic Pumpkin Purée.  It's non-GMO certified and it comes in a can that is BPA free.  Also, I use Spectrum non-stick canola oil spray.

Bacon & Chicken Liver Dog Treats with a Ketchup Glaze

First, I need to apologize for not posting sooner.  Believe it or not, I am having trouble adjusting to the kids' new schedule.  It's the end of October and I am still so unorganized.  Hopefully, I'll get back on track soon.  Next, I am seriously embarrassed to admit that this is the first time I've ever made treats for my best doggy-boy L.T.  As much as I love to bake and cook, I've never baked him anything.  Nada.  Zilch.  Rien.  It makes me feel like a bad Mom and it's going to stop immediately.  From now on, he's going to get great treats.  Thomas Keller caliber treats.  And actually, this is a Thomas Keller recipe from his Bouchon Bakery cookbook.  I've made them gluten free because I think L.T. gets itchy when he eats gluten (I know it sounds weird) and I don't do any gluten baking in the house.  He loved them and gobbled them up unlike any other treat I've ever given him.  I can also verify their tastiness.  I tried one.  Hilarious but I ate one up and I can see why a dog would go crazy for them.  Very chicken livery:). I also gave him little bites of dough along the way- it was so cute!  L.T. is like a child to me.  He is the sweetest dog and is actually the only one in  my home who listens to me and definitely the most well behaved.  I love this little guy so much and I am going to make him a lot more of these treats.  He deserves it - such a wonderful dog!    

L.T waiting patiently until I give him the o.k. to dive in.  Look at that face!  

Licking his chops.

Asking for more treats after he's already finished a few...

La Recette:

Ingredients-
1 lb- sliced bacon cut into 1-inch wide pieces
13 oz. - chicken livers cut into 1/2 inch pieces
3/4 cup + 1 tablespoon - fine cornmeal
3 cups + 3 tablespoons - gluten free baking mix (or all purpose flour)
1 tablespoon - extra virgin olive oil
1 - 1 1/2 cups - chicken stock

Ketchup Glaze-
1/4 cup tomato paste
1 egg white

Supplies-
Stand or hand mixer
Blender or food processor
Saute pan
Baking sheets
Parchment paper and/or silpats
Metal wire rack, and aluminum foil for cooking bacon
Chef's knife
Measuring cups and spoons
Rolling pin
Small bowl
Whisk
Pastry brush
Bone cookie cutter (any size works).  I ordered a trio of cutters from Amazon and I prefer the smallest size (1 3/4 inch), as L.T. is under 20 pounds when he is on his diet ;)

Directions- 
-Pre-heat the oven to 400 degrees.
-Position oven racks in the upper and lower thirds of the oven.
-Line baking sheets with parchment paper or silpats.
-Line one baking sheet well with aluminum foil.
-Place the bacon on the wire rack and then place the wire rack on the baking sheet lined with aluminum foil.
-Cook the bacon for 20 minutes in the oven.   Remove the bacon and let it cool to room temperature.
-Turn the oven temperature down to 250 degrees.
-Heat 1 tablespoon of olive oil in the saute pan and then add the chicken livers.  Cook for about 5 minutes turning frequently and smashing them slightly until they are broken down and become a paste.  Don't over cook.
-Place the chicken livers and bacon into a blender or food processor and process until paste like and well combined.  Add in the cornmeal and process until you have a course mixture.
-Transfer the mixture to a stand mixer fitted with a paddle attachment.  Slowly add the flour and mix until combined.
-Next, slowly add 1 - 1 1/2 cups of chicken stock.  The dough should be moist to touch and gather around the paddle.
-Remove the dough from the mixture and knead it just enough until well combined.
-Place the dough between two sheets of parchment paper and roll the it out to 3/8 - inch thick.
- Using the dog bone cutter, cut out the treats and place them on the prepared pans.
-Knead the leftover dough together and repeat.  If you use the smallest dog bone cookie cutter, it makes a lot of treats.  You can cut the dough in half and freeze it in an airtight container for up to 3 months.  Or cut out all of the treats and freeze them on the prepared pans.
-Bake until treats are completely dry.  1 1/2 hours in a convection oven and 3 hours in a standard oven.
-For the glaze, remove the treats from the oven, and reduce the oven temperature to 200 degrees.
-In a small bowl, whisk the tomato paste and egg white together until well combined.
-Using a pastry brush, cover the treats with the glaze.  Return the pans to the oven and bake for 20 minutes so the glaze is set.
-Remove from the oven and let the treats cool to room temperature.
-The treats can be stored in a covered container for up to 1 month.
-I hope your pooch enjoys :)

*The smallest size (1 3/4 inch) makes 190-200 treats.
*I would also like to note that every year on L.T.'s birthday, I make him a petite filet.  So, I'm not a completely neglectful Mommy!

A Tale of Two Veggies...

So, it's always a constant struggle for me to get my kids to eat green vegetables.  They are really good with seafood and fruit but if it's green, it usually doesn't even make it to the, "just try it" stage.  The benefits of green veggies are endless.  They are rich sources of calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, and vitamins, C, A, and K.  I would really like my kids to consume more of this stuff.  Over the summer I made Green Goddess dressing for Mason and he loved it.  Then, I had the idea that if I created something to accompany the veggies for them to dip into, it might make things a little more interesting.  I discovered that I was 50% successful.  The asparagus was a no go (I happened to love it), but the Sugar Snap Peas with Green Goddess dressing was a big hit!  Cucumbers also work really well with Green Goddess dressing.  I actually like the dressing so much that I found myself licking the spoon.  Weird but it's great.  Maybe I should try it with the asparagus but I loved the honey mustard sauce pictured above.  If you have the same issues as I do, try these two recipes.  They are quick, delicious sides for almost any meal.  I also found that the kids seemed really interested in the vegetables that I grew in my garden.  I even caught them picking sugar snap peas off of the stems and eating them in the back yard!  Gasp!  Well, it made my day and in the mean time I am going to be the biggest green veggie pusher in town.

Sugar Snap Peas with Green Goddess dressing

*Both recipes call for blanching and shocking the vegetables.  It essentially means boiling the veggies for 3-4 minutes and then putting them in ice water.  I am a big fan of this.  They are cooked just enough and retain their vibrant green color.  

Les Recettes:

Asparagus with Honey Mustard-

Ingredients-

1 bunch - fresh asparagus, washed and trimmed

1/4 cup dijon mustard

2 tablespoons German Style mustard

2 tablespoons honey

1/2 teaspoon kosher salt 

Sprig of parsley for garnish

Supplies-

Sauce pan

Large bowl

Small bowl

Meauring cup and spoons

Whisk

Serving plate and small bowl

Colander

Slotted spoon

Directions-

-Fill the sauce pan 3/4 full of water.  Bring to a boil.

-In the meantime, combine the Dijon mustard, German mustard, and honey together in a small bowl and whisk until well combined.  Garnish with a sprig of Parsley.

-Fill the large bowl with ice water.

-Once the water is at a rolling boil, pour in a tablespoon of kosher salt and dump in the asparagus. Cook for 4-5 minutes.

-After 4-5 minutes, remove the asparagus with a slotted spoon and place them in the ice water.  

-Leave the asparagus in the ice water for about 10 minutes. 

-Drain well and sprinkle with 1/2 teaspoon of kosher salt.  Plate and serve.  Enjoy!  

Sugar Snap Peas with Green Goddess Dressing-

Ingredients-

~ 1 lb. Sugar Snap Peas, washed

1/2 cup sour cream

1/2 cup mayonaise

1/2 cup fresh basil (packed)

3 - scallions, chopped

1 - clove garlic, roughly chopped

1/2 teaspoon lemon zest

2 tablespoons freshly squeezed lemon juice

1 teaspoon anchovy paste

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper

Supplies-

Sauce pan

Large bowl

Measuring cups and spoons

Blender, food processor, or Vitamix

Spatula 

Slotted spoon

Colander 

Serving bowl and plate

Directions-

-Fill the sauce pan 3/4 full of water.  Bring to a boil.

-In the meantime, combine all ingredients (not the Sugar Snaps) into your blender/Vitamix and blend until smooth.  You may need to scrape the sides down one or twice with a spatula.  Pour into a small serving bowl.

-Fill the large bowl with ice water.

-Once the water is at a rolling boil, pour in a tablespoon of kosher salt and dump in the sugar snaps. Cook for 3 minutes.

-After three minutes, remove the sugar snap peas with a slotted spoon and place them in the ice water.  Keep them in the water for roughly 10 minutes.  Drain well and serve with the Green Goddess dressing.  Enjoy ;)

-Serves 4. 

Chocolate, Cherry, Coconut Chunk Cookies

The rich, chocolaty flavor of these cookies is so addictive, and when you add in the sweet, tart cherries and crunchy coconut - you have a perfect cookie!  I couldn't stop snacking on them, so I had to give all of them away.  I love the combination of coconut and chocolate.  It's one of my favorite food pairings.   Gabby loves coconut but Mason hasn't always been the biggest fan.  He really loved these cookies though so maybe he is starting to like coconut a little more.  I think this is a really great cookie in the  fall and winter.  They are really decadent but not dense at all.  Mason told me that they tasted like the chocolate soufflé I recently made.  And on cold fall mornings, they are great with a hot cup of coffee!  Enjoy ;)

La Recette:

Ingredients-

8 oz. unsalted butter*, room temperature

1 cup granulated sugar

1/4 cup light brown sugar

1/2 teaspoon almond extract

3 extra large eggs, room temperature

3 tablespoons unsweetened cocoa powder - I really like Scharffen Berger

2 cups gluten free baking mix

1 cup unsweetened thick-flaked coconut shavings

1 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

3/4 cup dried sour cherries

1 teaspoon baking soda

1/4 teaspoon kosher salt

Supplies-

4 - baking sheets lined with parchment paper

Stand or hand mixer (stand mixer use the paddle attachment)

Wooden spoon

Spatula

Measuring cups and spoons

Medium bowl and a large bowl if you are using a hand mixer

Directions-

-Pre-heat the oven to 375 degrees and use the middle rack of the oven.

-In a stand mixer with a paddle attachment cream the butter until light and fluffy (3-4 minutes), then slowly add in the sugar and mix on a medium low speed for another 3-4 minutes.

-Add in the eggs one at a time and then the almond extract.  Mix until everything is well combined.  

-In a medium bowl, mix together the gluten free baking mix, cocoa powder, coconut shavings, chocolate chips, cherries, baking soda and salt.  Mix until well combined then slowly add it to the egg mixture on a low speed.  

-Mix well until everything is incorporated.  Take a spatula and scrape down the sides of the mixing bowl, getting the bottom too.  Mix again on a low speed for 1-2 minutes.

-Using a tablespoon, scoop the dough into balls and place them on the lined baking sheets 1- 1.5 inches apart.  It should be a heaping tablespoon (about a tablespoon and a half).  

-Place the baking sheet into the freezer for 10 minutes or the refrigerator for 20 minutes before baking.

-Bake for 12 minutes, remove from the oven and let the cookies cool on the baking sheet.  Transfer to a wire rack to cool completely.

-Makes 36-40 cookies (depending on the size you choose to make)
*I like to buy European style butter or Earth Balance Vegan Sticks can be used for dairy free purposes.

Beet Carpaccio Salad with Roasted Red Pepper Vinaigrette

I love this salad.  It makes a great lunch or starter for dinner.  It's really simple to prepare, and a few steps can be done in advance to make it even easier!  The roasted red pepper dressing on this salad is one of my favorites, but if you are like my friend Natalie and can't eat bell peppers, a simple red wine or balsamic vinegar dressing will work beautifully :)  This salad is delicious but to be honest, my kids don't eat it.  They love feta and pine nuts but I am still working on everything else.  I'll keep putting it in front of them until they like it.  I'm nothing if not persistent!  

I was recently at a school event where one of the Moms speaking to the group mentioned that she didn't have to make dinner that night, which was a bonus.  I can't even express how much I dislike hearing comments like that, but I get it.  Some days I barely get a shower in so I really get it, but that's the reason I created this blog.  I want to help my readers find recipes that they can easily make and their family will enjoy.  So now I'm on a mission…I'm bringing family dinners back (insert Justin Timberlake music).  I want to challenge everyone to make dinner for their family at least twice a week.  And invite friends over to have dinner with you because hospitality is a lost art too!  To quote the greatest chef of all time, Thomas Keller, "When we eat together, when we set out to do so deliberately, life is better, no matter what your circumstances."  Cooking for your family is one of the healthiest things you can do, so let's get into the kitchen and start making some dinners!     

I used to shy away from cooking beets but you don't need to…they are super easy.  Just wash, trim, and wrap them in foil.  Place them on a baking sheet lined with aluminum foil and bake at 425 degrees for 1 hour and 15 minutes.  

Cooking beets is as easy is 1-2-3.  Trim, wrap, and place in the oven.  After the beet are cool enough to handle, the skin just peels right off and they are ready to slice.  

Mason and Gabby just finished their first full week of school.  The beginning of the school year is always bitter sweet for me and I find myself fighting back tears.  I am so happy for their milestones but  sad about how quickly time passes.  I try to enjoy every day…even the ones when I am screaming and pulling my hair out!  And if everything else fails, a glass of wine always warms my heart ;) 

La Recette:

Ingredients-
4 cups baby arugula, washed and dried
3 medium sized golden beets* (red beets work too if you can find golden), roasted and thinly sliced
3/4 cup cherry tomatoes, halved
1/3 cup crumbled feta
1/4 cup pine nuts, toasted (I like to do this in a toaster oven on medium high for 3-4 minutes.  Keep an eye on them because they can go from light to very dark brown in a second.  You are looking for a light brown).
Dressing-
1/4 cup extra virgin olive oil
1/4 cup plus 1 tablespoon red wine vinegar
1/2 red pepper, roasted and chopped - see my post from the week before about how to roast red peppers
1 clove garlic, minced
1 tablespoon Dijon Mustard
1 teaspoon good quality maple syrup
1/2 teaspoon sumac**
1/2 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper

Supplies-
Baking sheet
Aluminum foil
Chefs Knife
Measuring cups and spoons
Large bowl
Medium bowl
Whisk
Blender, Vitamix, or food processor
Mandolin (optional)

Directions-
-Make the dressing first.  Combine the red wine vinegar, red pepper, garlic, Dijon, maple syrup, sumac, salt and pepper, in a blender, Vitamix (I just bought one and it's incredible), or food processor.  Process until well combined.  With the motor running slowly add in the extra virgin olive oil.  Set aside.
-Pour half the dressing in the bottom of the large bowl.  Put the 4 cups of arugula on top and toss well so the dressing is evenly distributed over the arugula.
-Arrange the dressed arugula on a serving dish.  Layer the beets on top (see the above photos for how to cook the beets).  You can use a Chef's Knife to thinly slice them or I prefer a mandolin.  If you don't have one, a knife is just fine.  A mandolin gets them precisely thin.
-Next layer the tomatoes, pine nuts and feta.  Drizzle the remainder of the dressing over the top.
-Enjoy!

-Serves 4

*The dressing and the beets can be done ahead of time and kept in the refrigerator in an airtight container for 1 week.
**Sumac comes from the berries of a wild bush that grows in most Mediterranean areas.  The berries are dried and crushed to form a purple-redish powder.  It is a staple spice in Israeli cooking and has a rich, tart-lemony flavor.  I love it and I buy mine at Whole Foods.

Smoked Paprika Seared Salmon & Chickpea Hash

This is a great dish anytime of the year.  The flavors really pop in your mouth.  The red pepper and sun dried tomatoes compliment the capers and red onion, giving it a sweet and salty flavor.  Smoked paprika is one of my favorite seasonings.  The sweet, smoky flavor goes well with almost anything.  The last week was so hectic with school being back in session.  I apologize for not posting sooner.  Even though the days get really busy, I still like to make dinner for Jake and the kids and this dinner is easy, elegant and super tasty.  Mason is in first grade now, at a new school, and it's so difficult to get information out of him as to how his day went.  When we all sit down together for dinner, this meal maximizes the amount of information I can extract ;)  Dinner time doesn't always go smoothly but I've got to give it a try.  Having a tasty and healthy dish really helps!  I hope everyone's Fall is off to a good start!  

It's a great dish to eat al fresco with a glass of white wine.

Chickpea hash

Seared salmon going into the oven to finishing cooking…

La Recette:

Ingredients-

4 - 6 oz. salmon filets

2 teaspoons smoked paprika (Trader Joe's has a great one)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons canola oil

2 - 15 oz. cans chickpeas

1 roasted red pepper *, thinly sliced

1 jalepeño, finely chopped, seeds, stem and ribs removed 

6-8 sun dried tomatoes, roughly chopped

4 cups fresh spinach 

1/2 large red onion - finely chopped

1/2 cup dry white wine (whatever you are drinking that night works)

2 tablespoons champagne vinegar (or another white wine vinegar if you can't find champagne)

2 tablespoons capers, rinsed and dried

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

Zest and juice of one lemon

Parsley for garnish

Supplies-

2 - sauté pans

Baking sheet

Aluminum foil

Measuring cups and spoons

Microplane zester or rasp

Chef's knife

Mixing spoon

Tongs

Spatula

Directions-

-Pre-heat oven to 400 degrees and line a baking sheet with aluminum foil.

-Remove the salmon from the refrigerator and let it sit out for about twenty minutes before cooking it.  Sprinkle each filet with a 1/2 teaspoon of smoked paprika, and kosher salt and freshly ground black pepper to taste.

-While you are waiting for the salmon to come to room temperature, start on the chickpea hash.

-Pour 2 tablespoons of extra virgin olive oil into a sauté pan on medium high heat.  Add the garlic and cook until fragrant.  1-2 minutes.  Keep an eye on it because garlic can burn quickly and burnt garlic tastes very bitter.

-Next add the onion and sauté for 4-5 minutes, add the jalepeño and cook for another 2-3 minutes.

-Pour in the 1/2 cup white wine and scrape up any brown bits on the bottom of the pan.

-Add the spinach and chickpeas and turn the heat down to medium.  Sauté for 5-6 minutes.

-Next add the roasted red pepper, sun dried tomatoes, and capers.  Mix well.  

-Finally, add the champagne vinegar, lemon zest and juice.  Mix well and continue to cook on low heat.

-In the other sauté pan, heat 2 tablespoons of canola oil until very hot.  Place the salmon in the pan two filets at a time, skin side up.  Cook for about 3 minutes or until you see the salmon is cooked about 2/3 of the way up (see above picture).

-Place the salmon on a baking sheet, skin side down, and bake in the oven for about 6 minutes.

-Remove from the oven and let it sit for about 5 minutes.  When you take the salmon off of the baking dish, use a spatula and the skin should come right off.  I like baking the fish with the skin because it adds a lot of flavor.  

-Turn the heat off on the chickpea hash and spoon into a bowl.  Place the salmon on top, garnish with a parsley leaf and serve immediately. 

-Enjoy!

-Serves 4 adults

*You can buy roasted red peppers but I like to do it myself, in the oven, grill or even the toaster oven.  If it's on the grill, just make sure the grill is hot and place the peppers right on the hot grill.  Keep rotating until it's lightly blackened and soft.  Then place in them in a bowl and cover for about 10 -15 minutes, so they continue to steam.  The skin should easily peel off.  If it's in the oven/toaster oven, place the peppers on a baking sheet and roast for about 25 minutes at 400 degrees.  Again, place in a bowl after and cover.   They keep in the fridge for about a week and are great in salads and sandwiches.