This is something new to try apart from your old school hummus recipe. The flavors are quite distinct from that of Arab version.

INGREDIENTS

* 2 cups chickpeas – cooked or canned
* 1/4 cup olive oil
* 1/4 cup fresh lemon juice
* 6 cloves garlic – crushed
* 1 teaspoon salt – to taste
* 2 tablespoons scallions – finely chopped
* 2 tablespoons fresh cilantro – finely chopped
* 1 tablespoon mint – finely chopped

• Combine all the ingredients well but do not add the mint yet. Place it in the refrigerator for an hour.
• Serve and use mint as garnish.

This recipe is a festive appetizer to try for any occasions! It’s so easy to make and the taste is simply excellent.

INGREDIENTS

* 12 thin slices provolone cheese (6 to 7 oz.)
* 1/2 cup Gorgonzola cheese, softened (2 oz.)
* 1 Tbsp. milk
* 12 thin slices soppresata or premium Genoa salami (about 4 oz.)
* 12 large fresh basil leaves
* Assorted crackers or flatbread (optional)

• Leave provolone cheese at room temperature for half hour.
• Mix Gorgonzola and milk in a small bowl. For the first of two rolls, overlap 6 slices of provolone over a waxed paper, forming a rectangle. Place 6 slices of salami and 6 basil leaves. Spoon half of the Gorgonzola mixture over the basil leaves. Holding the short end, roll the layers, using the waxed paper for lifting and rolling. Use the waxed paper for wrapping and set it on a platter with the seam side facing down. Perform the same procedure for the other batch.
• Place the wrapped rolls in the refrigerator, chilling for half hour or preferably overnight. Cut the rolls to half inch slices and serve with crackers or flat bread.
• Makes 10 servings.

INGREDIENTS

* 2 (9 inch) pie shell
* 3 tablespoons cornstarch
* 1 tablespoon ground cinnamon
* 1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
* 6 cups sliced green apples

• Set the oven to preheat settings of 350 degrees F.
• Beat cornstarch with cinnamon and 1/3 cup of the apple juice concentrate in a small bowl. Reserve for later use.
• Simmer the apples in a large saucepan, using the rest of the apple juice concentrate. Leave it cooking for 10 minutes or until the apples are tender. Mix in the cornstarch mixture and cook further until thick. Turn off stove and remove from heat.
• Ladle the apple mixture onto a pie plate lined with pastry. Place the top crust and seal the edges. Place steam vents on top before placing it into the oven to bake for 45 minutes or just until the crust becomes golden brown.

Enjoy salad at its best but in just a few easy steps. It combines crunchy apples and almonds along with golden raisins and feta cheese. The dressing blends well with the crispy variety of ingredients too.

INGREDIENTS:

* 1 (10 ounce) package mixed salad greens

* 1/2 cup slivered almonds

* 1/2 cup crumbled feta cheese

* 1 cup tart apple, cored and chopped

* 1/4 cup sliced red onion

* 1/4 cup golden raisins

* 1 cup raspberry vinaigrette salad dressing

DIRECTIONS:

• Use a large salad bowl to combine the salad greens with almonds, feta cheese, apple, red onion and raisins. Toss until blended and apply the dressings for individual servings.

This recipe is served with a delicious sauce which you can prepare easily. It’s made of shallots, white wine and butter. You can even use this sauce for other fish fillet dish that was prepared with mild flavors.

INGREDIENTS      

    * 1 1/2 pounds fresh petrale sole fillets
    * Salt, to taste
    * 2 Tbsp olive oil
    * 3 Tbsp minced shallots
    * 1/4 cup dry white wine
    * 2 Tbsp, cut into 4 pieces, cold, unsalted butter
    * Fresh thyme leaves (or any fresh herb for flavor)
    * Minced fresh chives
    * Lemon wedges (use Meyer lemons if available)

DIRECTIONS      

• Use paper towels to pat the fillets dry. You may have to pat the fillet twice as it contains a lot of moisture. Season fillet lightly with salt evenly. 
• In a stick-free skillet, heat oil over medium-high heat. Cook the fillets and make sure to brown both sides evenly. For sole fillets, they cook up quickly so it would be best to do each side only for a couple of minutes. When the fillets are done put them in a warm plate.
• Cook the shallots in the same pan and sauté until soft. Pour white wine to deglaze the pan and scrape the browned bits formed at the bottom of the pan. Put in the butter and swirl gently to make a sauce. Mix in herbs and a bit of lemon juice. Pour the mixture onto the cooked fillets and serve.
• Makes up to 4 servings.

Here’s a great way to cook those freshly caught salmon. Poach it up in tomatoes, onion, lemons and caper sauce. Simply delicious!

INGREDIENTS      

    * 3 Tbsp olive oil
    * 1 medium onion, chopped
    * 2 garlic cloves, peeled and diced
    * 2 large fresh tomatoes, diced
    * 1 Tbsp fresh thyme leaves, chopped
    * 2 teaspoon freshly grated lemon zest
    * The juice of one meyer lemon, or half a regular lemon with a teaspoon of sugar
    * 2 Tbsp of capers, drained

    * 1 teaspoon of chopped jalapeño peppers (no seeds, no stem, no ribs) either fresh or pickled
    * 1/3 cup white wine
    * 1/4 cup water
    * Salt and pepper
    * 2 fresh salmon fillets, 1/2 lb each

DIRECTIONS      

• Put oil in a large, wide saucepan and heat over medium settings. Put onions and sauté for about 5 minutes or until it browns a bit. Mix in the garlic and cook for one minute. Increase heat over medium-high and add in the tomatoes, thyme, lemon zest, lemon juice, capers, and jalapeño peppers. Allow simmering for about 10 minutes and you may add a bit of water to prevent the sauce from drying up too much. Add salt and pepper according to taste.
• Put 1/3 cup of white wine. Mix in ¼ cup of water and allow simmering Arrange the fillets over the sauce with the skin of the fish facing down if you haven’t removed the skin. Put a cover then set heat to medium low. Let it cook for about 5 to 10 minutes which would actually depend on how the salmon has been cut. Use a fork to poke the fish and determine if they are done. The fish should be a bit rare but not at all raw. Serve while hot and top with a generous amount of tomato sauce. Makes up to 4 servings.

Here’s a great grilled dish that would work well for the summer. You need to set the salmon skewers over high heat using the freshest salmon you can find.

INGREDIENTS      

    * 1/2 cup soy sauce
    * 1/4 cup mirin rice wine or rice vinegar
    * 1/4 cup brown sugar
    * 2 Tbsp minced garlic
    * 2 Tbsp minced fresh ginger
    * 1/4 cup minced green onions
    * 2 Tbsp vegetable oil
    * Pinch chili pepper flakes

    * 1 lb salmon fillet, rinsed, cut into 1 to 1 1/2-inch cubes
    * 1 lb fresh pineapple, cut into 1 to 1 1/2-inch chunks
    * 2 green onions, cut into 1-inch segments
    * 8 bamboo skewers, soaked in water for at least 20 minutes before using

DIRECTIONS      

• Combine soy sauce, mirin or rice vinegar, and brown sugar in a medium bowl until the sugar has been properly dissolved. Mix in fresh ginger, minced green onions, chili pepper flakes, and vegetable oil. Add in cubes of salmon and coat it thoroughly with marinade. Place it in the refrigerator to chill for an hour or two.
• Take out the salmon out of the marinade then put it in a sauce pan allow it to boil then reduce heat and simmer for about 10 minutes. Set aside.
• Line salmon, pineapple, and onion pieces onto the skewers. If you would be using a grill, set the grill for high and direct heat. Oil the grill grates before putting the skewers onto it. Cover. If you choose to cook with an oven broiler, place the salmon pieces on the rack of the broiling pan providing 6 inches away from each other. Give it 2 to 4 minutes before turning to cook the other side. Use the marinade as baste.
• Serve while hot. Makes up to 4 servings.

This recipe would use both smoked salmon and freshly poaches salmon combined with a mixture of lemon juice, capers, Dijon, chives, lemon zest, and butter. Serve with toasted baguette slices.

INGREDIENTS      

8 ounces skinless salmon fillet
8 ounces smoked salmon, finely chopped
1 teaspoon of grated lemon peel
2 Tbsp of lemon juice
1 teaspoon Dijon mustard
2 tablespoons plus 1 teaspoon chopped fresh chives
1/8 teaspoon coarsely ground black pepper
1 teaspoon drained capers, chopped
1/2 cup butter (1 stick), softened

DIRECTIONS      

• For poaching the salmon: Heat ½ inch of water in a skillet until it boils. Put the salmon fillet then lower heat. Cover and let it simmer for 5 minutes or until salmon flakes when poked by a fork. Remove salmon from water using a spatula or spoon. Drain over paper towels then put it in a medium bowl allowing it to cool.
• Make a smooth paste with poached salmon by mashing it using a wooden spoon. Mix in smoked salmon, butter, Dijon mustard, capers, pepper, lemon peel, lemon juice, and 2 tablespoons chopped chives. Combine well.
• In a serving bowl, spoon salmon mixture. Put a cover then put it in the refrigerator for about 2 hours. Allow it to stand at room temperature for half an hour until it is soft enough to spread. Use the remaining chopped chives to sprinkle the top and serve with sliced toasted or plain French baguette.
• This would make 3 cups of spread or an estimate of 20-50 servings depending on the thickness of spread application.

Here is a great way to cool off this summer, chilled salmon salad recipe. You may use those leftover salmon. It’s easy and truly delicious.

INGREDIENTS      

    * 1 lb salmon fillet, cooked, either poached, grilled, or gently fried, and cooled to at least room temperature
    * 2 celery stalks – finely chopped
    * 1/2 red onion – peeled, finely sliced
    * 1 Tbsp of capers (strain out the pickling juice)
    * The juice of 1 lemon (regular lemon, not Meyer lemon)
    * 1 Tbsp extra-virgin olive oil
    * 2 Tbsp fresh dill – chopped
    * Salt and freshly ground pepper

DIRECTIONS      

• Cut cooked salmon in chunk sizes the place it in a bowl. Mix in celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish. Add dressing mixture into the bowl and mix until the pieces are well coated. Add salt and ground pepper then place it in the refrigerator for about 30 minutes. Cool and let it sit.
• Prepare some slices of lemon and serve on the side.

For a great recipe during the summer you may want to try this one for a change. For a delicious bake of salmon fillets combine it with fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil.

INGREDIENTS      

    * 3 large plum tomatoes
    * 3 shallots, coarsely chopped
    * 1 Tbsp coarsely chopped fresh tarragon
    * 1 Tbsp coarsely chopped fresh basil
    * 1 Tbsp coarsely chopped fresh chives
    * 1 Tbsp fresh lemon juice
    * 1 Tbsp balsamic vinegar
    * Salt
    * 2 Tbsp olive oil
    * 4 salmon fillets, about 5-6 ounces each

DIRECTIONS      

• Set oven to preheat settings of 400 degrees F.
• Lighten the tomatoes by immersing it in a pot of salted water and allowing it to simmer for 30 seconds. Then transfer tomatoes in ice water for about 1 minute. Drain water and discard the skin. Cut tomatoes into 4, remove core, seeds then dice the flesh.
• Combine tomatoes, shallots, tarragon, basil and chives in a large bowl. Using a separate bowl, beat lemon juice, vinegar, olive oil and salt. Add in the tomato mixture then toss to coat.
• Oil baking sheet then place the salmon fillets making sure that they are not positioned closely together. Sprinkle with olive oil and season with a little salt. Place the dish into the oven to bake for 12 minutes or until salmon is lightly brown around the edges.
• Ladle a few tablespoons of tomato mixture over the fillet then serve it immediately.
• Makes up to 4 servings.