Grilled Salmon Salad with Baby Bok Choy, Spinach and Green Onions

This recipe in-corp-orates ideas from several we found online.  We wanted to use the bok choy, spinach and green onions we got from Fresh Fork, our local CSA group.  Start by trimming the white part off a head of baby bok choy and dicing it.  Chop 3 green onions including the green part.  Mix these greens with 1C Greek style yogart (it is strained and thicker then you may be used to), 1 clove minced garlic, and 2T crumbled blue cheese.  Chill this dressing until just before serving.  Season a 1/2 lb. salmon filet with your favorite herb; we used thyme, salt and pepper.  Grill the salmon and then cool before proceeding.  Just before eating, arrange the salmon on bok choy leaves and spinach leaves.  Top with the dressing.  This served two nicely.

Two Pea Soup with Fresh Mint - Adapted from Williams-Sonoma

This is a wonderful pea soup that can be served hot or cold, as a main or first course. Start by trimming 8 oz. sugar pea pods to remove all the tough parts.  Finely dice 6 green onions, white parts only.  Saute them in 2T olive oil until tender.  Add the pea pods, 8oz. fresh peas which have been shelled, one small head of bib lettuce, chopped and 2 14 oz. cans of chicken stock.  Bring to a boil and simmer for 10 min.  Remove the mix to a food processor and blend until smooth.  Finish with 1/4C sour cream and garnish with chopped fresh mint and chives.

Eggs Baked in Mushroom Sauce

It seems this dish could be served for any meal of the day but it is suggested for breakfast.  Dee had it at a friends house during a morning bridge party.  Start by cooking 1 lb. sliced mushrooms in 2-3T butter.  Remove the mushrooms from the pan and set aside.  Add 3T flour to the pan and stir until smooth.   Combine 2C whipping cream, 1 egg yolk, slightly beaten, and 1T finly chopped onion.  Stir the mixture and heat gently until it is smooth and bubbly.  Return the mushrooms to the pan and stir until heated.  Pour the mixture into a greased 13"x9" oven proof dish.  Carefully crack 8 eggs into the mushroom mix, spacing them evenly over the top.  Place the dish in a 350 degree oven for about 15 min, or until the eggs are cooked to your liking.  Place an egg and some of the mushroom sauce on a toasted muffin.  We served them with some sliced oranges dusted with cinnamon.

Cedar Wrapped Trout with Pasta

Greg and Mina gave me some cedar wraps for Father's Day so we decided to wrap some whole trout in them and put them on the grill.  The fish were washed and checked for scales and the cavity was stuffed with basil leaves and lemon wedges.  The fish were wrapped and cooked on the Weber for about 10 min on a side.  The green beans were also grilled.  The pasta was some fresh tomato-basil paste we got at the farmer's market.

Pasta with Peas and Bacon in Lemon Cream Sauce - Adapted from Epicurious

We started with fresh peas that we got at our farmers market.  Blanch them for about 2 min in boiling water, drain and set aside.  Cook 5 rashers of bacon and set aside.  We also had some fresh lemon/pepper pasta which we boiled.  Put 1/3C whipping cream in a skillet with 1t lemon zest and heat slightly to reduce.  Crumble in the bacon, add the peas, 1/3C dry white wine and 4t fresh lemon juice.  Toss in the drained pasta and top with grated Romano cheese and salt and pepper to taste.  We served sliced tomatoes provolone cheese and Vadalia onions dressed with olive oil and basalmic vinegar.  A very nice pasta dish.