Here’s what you’ll need to make this baked stuffed salmon (quantities are included in the recipe card below):

• Cream cheese – Adds a slight tang, creaminess, and body to the stuffing.
• Mascarpone cheese – With its higher milk fat content than cream cheese, it contributes richness and a buttery flavor. Grocery stores stock it in different sections; depending on the store, I’ve found it in the deli, the cheese section, or near the sour cream. (See substitution in the next section if you can’t find it.)
• Ground nutmeg – Enhances the spinach’s earthy flavor, adding a warm, subtle note.
• Kosher or sea salt and fresh ground black pepper – Enhances and balances all the other flavors.
• Salmon fillets (5 to 6 ounces each, about 1 inch thick) – The filling is rich, so I recommend using smaller fillets for a perfect portion. If you can’t find the right size fillets, purchase a larger piece and then cut into fillets.
• Panko (or fresh) bread crumbs – Coarser than regular breadcrumbs, they bake up crispier for a crunchy topping.
• Salted butter – Tossed with the breadcrumbs, it helps them crisp up and brown beautifully. You can use unsalted if you prefer.
• Grated Parmesan cheese – Adds a subtle nutty flavor, contributes to the topping’s crunch, and helps bind the crumbs, keeping the topping intact.

Substitutions and Variations

Serving Suggestions for Spinach Stuffed Salmon

Other Salmon Recipes to Try

• Parmesan Breaded Salmon
• Roasted Salmon Steaks
• Oven Baked Salmon in Foil
• Poached Salmon
• Lemon Caper Salmon

Breakfast shouldn’t be complicated, but it should always be delicious. That’s the philosophy behind these Toasted Bagels with Egg Salad and Smoked Salmon. In our house, the love for both egg salad and smoked salmon runs deep (my husband Robert can attest to that!). One morning, the idea struck: why not combine these two favorites into a single, irresistible breakfast creation? The result was pure magic!

Here’s what makes this recipe such a winner:

• Classic base, enticing extras. The recipe starts with a familiar and well-loved egg salad foundation, then adds chives, green onion, and paprika for a burst of flavor and texture.
• Customizable. While the recipe is delicious as is, you can modify it to your tastes – use different fresh herbs, red onion or shallots in place of the green onion, and/or substitute crispy bacon strips for the salmon.
• Simple yet impressive. This dish requires minimal effort but delivers a restaurant-worthy combination of creamy egg salad, smoky salmon, and toasted bagels.
• Balanced flavors and textures. The creamy egg salad contrasts beautifully with the delicate smokiness of the salmon, while the chives and green onion add pops of color and freshness. The toasted bagel provides a satisfying crunch.
• Make-ahead friendly. Perfect for meal prepping! Prepare the egg salad and store and in the refrigerator for up to 3 days. Toast the bagels and assemble when ready for a quick and delicious breakfast.
• Versatile and crowd-pleasing. Easy enough for every day while elegant enough for entertaining, this dish is the perfect choice for any occasion.

For the egg salad, the first step is to cook the eggs. Here are instructions for hard boiling eggs in an Instant Pot, or on the stovetop. I prefer the Instant Pot method, because the eggs come out perfect, every time. No gray shadow around the yolks, no over-done (or under-done) yolks, and super easy to peel with no damage. What more could you ask for from a hard-boiled egg?

Hard-boiled eggs – Instant Pot method

1. Let eggs sit at room temperature for 20 to 30 minutes. (If you don’t have time to let your eggs sit at room temperature, it’s okay. Just increase the Instant Pot cook time to 9 minutes.)
2. Place wire rack (or steamer basket) in Instant Pot along with 1 to 1 1/2 cups water.
3. Place eggs on rack, spacing out as evenly as possible (I cook 6 at a time and use the other 2 in another recipe). Seal and cook on high for 7 minutes.
4. When the timer goes off, immediately release the pressure, following the “quick release” method.
5. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.
6. Remove from water and pat dry.

Hard-boiled eggs – Stovetop method

1. In a large saucepan, place eggs in one layer and cover with water. Bring to a boil over high heat. Reduce heat to simmer and cook for 6 to 8 minutes.
2. Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.
3. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.
4. Remove from water and pat dry.

Assemble Egg Salad

1. Remove shells from hard-boiled eggs.
2. Chop eggs and place in a medium mixing bowl.
3. Stir in mayonnaise, mustard, onion and chives.
4. Season to taste with paprika, salt and pepper. Adjust the mayonnaise and mustard, if necessary.

Here are some ideas on how to vary these breakfast bagel sandwiches; some changes make them healthier, others change the flavor a bit:

• Substitute 1 heaping tablespoon greek yogurt for 1 tablespoon of the mayonnaise.
• Use yellow mustard instead of Dijon.
• Substitute chopped shallots for the green onion.
• Add chopped fresh dill – or use in place of the chives.
• For the non-fish eaters in your home, substitute crispy cooked bacon strips for the smoked salmon.
• Use toasted mini bagels or pumpernickel cocktail bread instead of the regular-size bagels, and serve as an hors d’oeuvre or a side dish for a brunch.

Place assembled bagels on a serving platter, or on individual breakfast plates. Platter can be part of a buffet, or passed at the table. They are delicious alongside Pimiento Cheese Sandwiches, as part of a luncheon or Master’s viewing party!

Note that these sandwiches are on the rich side; Robert and I find one half, combined with a serving of fresh fruit, is plenty for each of us.

Trust me, once you try this incredible recipe, you’ll be hooked. Despite its impressive appearance, like all of my mom’s recipes, it’s surprisingly easy to make. Plus, it’s perfect for special occasions—I’ve served it on Valentine’s Day, Mardi Gras, Christmas Eve, and for birthday dinners. In short, here’s why I highly recommend this recipe:

• Easy and impressive dish that’s elegant while still rustic.
• Flexible ingredients – add, subtract, substitute to fit your tastes and what’s available.
• Super flavorful and aromatic broth.
• Can be made 1 to 2 days ahead, refrigerated, and reheated shortly before serving. 

Here’s what you’ll need to make mom’s version of this intensely flavorful dish, which can be found at your local grocery store or fish market:

• Butter – for softening the vegetables and fish, the key flavoring ingredients in the dish’s broth.
• Chopped yellow onions and garlic – traditional ingredients in any bouillabaisse.
• Chopped green bell peppers and celery – these vegetables were added by mom; while not necessary, they add more depth of flavor and a bit of contrasting color.
• Fresh fish – Mom used white fish like sole or flounder, but any firm-fleshed fish will work. Choose what’s sustainably sourced, in season, and not on a watch list.
• Seafood – crabmeat, clams and mussels. For the latter, look for PEI (Prince Edward Island) fresh mussels as they are farm-raised and don’t require as much cleaning. If fresh clams or mussels aren’t available in your area, substitute shrimp.
• Chopped fresh tomatoes – can use canned when fresh aren’t in season.
• Tomato sauce – Mom amped up the tomato flavor by adding tomato sauce. Technically, this makes her recipe somewhat of a hybrid between a bouillabaisse and a cioppino!
• Dry white wine – another traditional ingredient, wine adds acidity and complexity, as well as tenderizes the fish and seafood.
• Clam juice – while not traditional, it enhances the seafood flavor, adding depth to the broth.
• Worcestershire sauce – optional. Honestly, I’m not sure why Mom included this ingredient!
• Dried and fresh herbs, including Italian seasoning, dry oregano, bay leaf, and fresh basil – traditional ingredients in bouillabaisse.
• Cayenne pepper – because mom always liked a bit of spice!
• Seasoned salt (such as Lawry’s) – can use regular salt.
• Saffron – a main ingredient in any bouillabaisse.

Here’s how to create this delicious dish:

1. Prep the fish, seafood, and vegetables. 
    Remove any bones and skin from the fish. Rinse, pat dry, and cut the fish fillets into 1-inch pieces. Scrub the mussels and clams. Peel and chop the onions and garlic. Seed, core and chop the green pepper. Chop the celery and tomatoes.
2. Soften the vegetables.
   In a large saucepan, melt the butter over medium heat. Add the bell pepper, onion, celery, and garlic. Sauté until the pepper and onions begin to soften, stirring occasionally.
3. Add fish and wine.
   Stir in the fish and wine; reduce heat to medium-low and sauté 5 minutes, stirring occasionally.
4. Add remaining broth ingredients.
   Stir in the tomatoes, tomato sauce, water, clam juice, Worcestershire sauce, Italian seasoning, oregano, salt, bay leaf, and saffron. Bring to a boil.
5. Add seafood.
   Gently stir in the crabmeat. Then, add the clams and mussels, reduce the heat to medium-low (maintaining a low boil slightly above a simmer), cover, and cook until the shells open. Discard any shells that remain closed. Keep a close eye on the seafood, as cooking times may vary; stop cooking as soon as the majority of the shells open to prevent overcooking and toughness in the mussels and clams.
6. Add basil and serve.
   Stir in basil and serve immediately in shallow bowls.

While I think this recipe is amazing as is, here are a few ways you can modify this recipe and make it your own:

• Add red peppers, chopped leeks, and/or fennel.
• Add shrimp, or use in place of the clams and/or mussels.
• Add fresh thyme leaves to the herbs.
• Use homemade fish stock or seafood stock instead of water and clam juice.
• Use red pepper flakes instead of cayenne pepper.
• Remove the green pepper, celery, and tomato sauce to create a more traditional version of bouillabaisse.
• Just before serving, add a squeeze of fresh lemon juice or a drizzle of olive oil and a grind of black pepper.

Bouillabaisse is best served in large bowls. Note that traditional bouillabaisse recipes remove the chopped vegetables before serving the fish and seafood in the strained broth. Mom kept the veggies in, boosting the broth’s flavor.

In terms of side dishes, crusty bread is a must-have when serving bouillabaisse, to soak up all that delicious broth. Choose a French baguette or a rustic loaf with a crispy crust. Alternatively, our Anise Bread is a great choice. I also like to serve it with one of these salads:

• Spinach Salad with Lemon Dijon Dressing
• Spinach Salad with Pine Nut Dressing
• Caesar Salad
• Mixed greens with a Mustard Vinaigrette

Another classic accompaniment to bouillabaisse is Rouille, a traditional Provençal sauce akin to flavored mayonnaise. Typically made with garlic, saffron, cayenne pepper (or red chili peppers), breadcrumbs, egg yolks, and olive oil, Rouille adds a spicy kick to the stew. It can be spread on bread or spooned directly into the dish. There are various Rouille recipes on the web, including a particular delicious-sounding one from Mark Matsumoto on PBS Food.

I’m a big fan of salmon, and over time I’ve created various recipes that showcase the delightful qualities of this mild, tender, and flaky fish. My latest culinary endeavor has resulted in a recipe that truly stands out (according to my husband Robert and others who tested it!) – these Easy Salmon Patties. Here are the reasons why this recipe works well:

• Harmonious ingredients. The combination of complementary ingredients creates a harmonious blend that enhances the flavors of both fresh and smoked salmon without overpowering them.
• Double salmon delight. The use of both fresh and smoked salmon provides a dynamic depth of taste, giving the patties a unique character with just a hint of smoke.
• Moist inside, crispy outside. After online research followed by several rounds of testing, I discovered that transforming part of the raw salmon into a paste is key to achieving a perfectly moist, tender interior. And, dredging the patties in flour before sautéing results in a crispy, golden-brown exterior.
• Make-ahead convenience. You can prepare the patties in advance and have them ready to cook whenever you need a quick and satisfying meal.
• Customizable and adaptable. Whether you prefer to pan-fry or bake, and whether you want to add a personal touch with extra seasonings or toppings, this recipe accommodates your preferences, making it adaptable to different cooking styles and tastes.
• Detailed instructions. The step-by-step instructions break down the prep and cooking process into manageable steps, ensuring that even those new to cooking seafood can create a fantastic result.
• Versatility. Whether you choose to serve them as a main course, slider-style in buns, or as a protein-rich addition to a salad, these salmon patties effortlessly adapt to various dining scenarios.
• Nutritional value. Salmon is a nutritional powerhouse, rich in omega-3 fatty acids and protein.

Here’s what you’ll need to create these delectable patties (details, including quantities, are in the recipe card below):

• Uncooked salmon, skin and bones removed
• Smoked salmon (I recommend hot smoked)
• Mayonnaise
• Dijon mustard
• Red onion
• Worcestershire sauce
• Lemon juice and zest
• Fresh dill, parsley and/or chives
• Cayenne pepper
• Dry breadcrumbs
• Kosher salt
• Fresh ground pepper
• All-purpose flour
• Canola, grapeseed, or other high smoke point oil

You can vary the ingredients above to your taste and/or the ingredients you have on hand. Add some chopped jalapeno or serrano peppers and sub cilantro for the other herbs to make them Southwestern. Or, add in chopped spinach and crumbled feta cheese for a Mediterranean twist. And, you can substitute lime juice and zest for the lemon, or chopped shallots for the red onion.
 
In addition, you can quickly sear the patties and then finish them in the oven – see directions in the Notes section of the recipe card below.

Here’s how this recipe magically delivers a palate-pleasing Smoked Salmon Mousse appetizer:

• Smooth and creamy texture is achieved by blending in a food processor or blender, with the addition of cream cheese.
• Depth of flavor is achieved by harmoniously combining all the ingredients, including dill, along with small amounts of fish sauce and liquid smoke.
• Careful selection of ingredients, such as using the liquid from the caper jar instead of the capers themselves, avoids any overpowering flavors. And, including milder ground white pepper instead of black pepper maintains a perfectly balanced taste.
• Ingredients that add depth are used in moderation, also ensuring a well-balanced flavor profile.
• The acid in lemon juice adds balance, delivers a bright, fresh taste, and prevents any single flavor from dominating the dish.

Here’s an overview of what you’ll need to create this amazing recipe for salmon mousse (details, including quantities, are in the recipe card below):

• Smoked salmon – There are five main forms of smoked salmon, and they vary in terms of both appearance and flavor, stemming from the different curing processes used. I recommend using Cold Smoked Salmon or Nova Lox for a milder smoky flavor, and Hot Smoked Salmon for more smokiness. If you want very little smoke, then use Lox.
• Cream cheese – I prefer Philadelphia brand, and the flavor of regular, but you can also use low-fat (Neufchatel).
• Liquid smoke (Mesquite or Hickory) – Liquid Smoke is made from condensed smoke from burned hardwood chips, that is then distilled and filtered. The ingredients in many brands are just smoke and water (e.g., Wrights), while others (e.g., Colgin) add molasses and/or caramel flavor. Use sparingly, starting with a small amount and then adding more as needed. If you use too much, the mousse can take on a slight chemical taste (even though there are no chemicals in liquid smoke).
• Caper liquid (from a jar of capers) – Capers are typically brined in salt water and then stored in either brine or vinegar (or a mixture of both). Either way, the capers imbue the brine/vinegar with subtle flavor.
• Fish sauce – Fish Sauce is made from anchovies (or other fish) that have been salted and fermented in barrels for anywhere from 2 months to 2 years. It’s another umami ingredient that adds both flavor and balance to a dish.
• Fresh dill – Dill adds an herbaceous, grassy flavor that complements the salmon. Can substitute dried if needed.
• Juice from small lemon – The acid in the juice ensures all the flavors are well balanced and no one taste dominates. Also adds brightness and freshness.
• Ground white pepper – white pepper is the inner core (or seed) of black pepper, with the outer layer removed. It has a milder flavor, blending better with the other ingredients.

What’s the best salmon to use in this recipe for Salmon Mousse?

Any type of smoked salmon will work, it’s really personal preference. I used to use milder Lox; now I prefer either Cold or Hot Smoked.

While this smoked salmon appetizer is good as is, here are a few ways to make it your own:

• Add chopped red or green onion
• Add chopped chives
• Substitute lime juice for lemon juice
• Instead of fish sauce, use Worcestershire sauce, or 1/2 soy sauce and 1/2 rice or white wine vinegar
• For a mousse with more texture, mix the ingredients by hand, first combining all ingredients except the salmon and then folding in chopped salmon.

Can I use canned salmon in this mousse recipe?

Yes, you can use quality, wild-caught canned salmon in this recipe, just keep in mind it may be salty and contain bits of skin and/or bones.

Here’s all you have to do to create this amazing appetizer:

1. Prep salmon.
   Break or chop salmon into coarse pieces and place in the bowl of a food processor or blender.
2. Process all ingredients.
   Cut cream cheese into 1-inch cubes and add to salmon, along with liquid smoke, caper liquid, fish sauce, dill, and lemon juice. Pulse just until ingredients are chopped and well blended.
3. Season; cover and refrigerate.
   Season with ground white pepper to taste. Add more lemon, if needed. Cover and refrigerate for at least 1 hour before serving.

This mousse is incredibly versatile and can be served in a number of ways, from casual to elegant:

1. Spoon into a small bowl and serve as a spread, with crackers or toast points.
2. Pipe into poppy seed puffs (small hollow shells made from Choux Pastry – recipe in my cookbook Fresh Tastes) – see photo below.
3. Pipe or spoon into purchased phyllo shells.
4. Pipe or spoon onto cucumber rounds.
5. Pipe or spoon onto toasted bread rounds or stars.

How long does smoked salmon mousse last in the fridge?

Covered and refrigerated, this mousse will last up to 4 days. Bring to room temperature before serving.

Can you freeze salmon mousse?

Yes, you can definitely freeze this mousse. Place it in an airtight container, refrigerate until cold, and then freeze.  It will last for up to 2 months.

My mom often served a layered appetizer with cheese, basil pesto and sundried tomatoes at her dinner parties, and the contrasting colors made a pretty and enticing presentation. Inspired by her, a few years ago I decided to create my own version of a layered spread.

My husband Robert and I love smoked salmon and cream cheese, so I started with that classic combination. To elevate the flavors and introduce some texture, I added in a few more ingredients. The initial version, named Smoked Salmon and Goat Cheese Torte, can be found in my first cookbook, A Well-Seasoned Kitchen®.

Recently, I decided to experiment with the recipe and introduce a contrasting green color to the layers. Avocado seemed like the perfect choice as it pairs wonderfully with salmon. Then, to enhance the overall appearance, I transferred most of the chopped pistachios from inside the torte to the outer layer of the new dish. Thus, this new layered spread came to life!

This smoked salmon spread can be layered earlier in the day, covered and refrigerated, then unmolded and finished around 1 1/2 hours before serving. Or, it can be prepared, unmolded and finished up to 24 hours in advance.

Storing Smoked Salmon Cream Cheese Spread

Cover the fully assembled and unmolded spread with plastic wrap and refrigerate. Remove from refrigerator 1 hour before serving.

If transporting for a pot luck, don’t unnmold until you get to your final location. And, take along the chopped pistachios for the topping and the serving dishes (small one to hold the spread, and larger one for the spread and crackers), then unmold and add the nuts once you arrive.

Here’s an overview of how to put these pretty little fish packages together:

1. Prep oven.
   Preheat oven to 425 degrees.
2. Prep marinade; add salmon.
   In a dish large enough to hold the salmon fillets in one layer, whisk together the orange juice, hoisin sauce and chopped garlic. Add salmon, turning it to coat, cover and refrigerate for at least 30 minutes and up to 2 hours (I like to marinate it for around 45 minutes).
3. Prep asparagus.
   Discard tough ends of asparagus. Cut thicker stalks in half lengthwise, and then into 2 to 3-inch long matchsticks. Place in a large mixing bowl and set aside.
4. Prep remaining vegetables.
   Cut zucchini, squash and carrots into 2 to 3-inch long matchsticks. Add to bowl with asparagus.
5. Prep paper/foil.
   Tear off a piece of foil or parchment paper, about 16 to 18 inches or long – enough to wrap around the salmon fillet. Brush foil with olive oil (not necessary with parchment paper). Fold foil in half horizontally, then open (the fold is a guide to the middle of the sheet).
6. Arrange vegetables and salmon on foil.
   Place 1/4 of vegetables just to one side of the center fold on one sheet of foil/paper. Top with one salmon fillet. Drizzle with marinade. Top with 1/4 of the orange zest; season with salt and pepper.
7. Wrap.
   Fold longer side of paper/foil over top of fish. To seal: start at one end and roll up foil/paper, folding it on top of itself as you go around the edge.
8. Bake.
   Place packets in one layer on a large cookie sheet and bake for 15 minutes per inch of thickness of fillets, or to desired doneness (140 degrees for medium) – note that they will continue cooking after you remove them from the oven.
9. Let rest; serve.
   Remove from oven and let packets rest, closed, for 3 to 5 minutes. Carefully open packets amd serve.

Here’s what you’ll need to make both this colorful salad and the Pesto Buttermilk Dressing that goes with it:

Smoked Salmon Chopped Salad

• Lemon-flavored (or regular) extra virgin olive oil
• Israeli (pearl) couscous
• Chicken or vegetable broth
• Aged Asiago cheese
• Toasted pepitas (Mexican pumpkin seeds)
• Currants
• Plum (Roma or Italian) tomatoes
• Baby arugula
• Corn kernels
• Smoked salmon

Pesto-Buttermilk Dressing

• Our Spinach Basil Pesto or Homemade Genovese Pesto (can substitute purchased basil pesto)
• Shallot
• Mayonnaise
• Low fat buttermilk
• Lemon

This recipe has been a favorite in our household for years, and here’s why:

• Tender and moist fish every time. Using the cooking technique “en papillote” – wrapping the swordfish in parchment paper or foil – retains moisture as it steams the fish, infuses flavors into the steaks, and cooks gently, resulting in even cooking.
• Bright and aromatic flavor. Infusing this meaty fish with a zesty, earthy marinade featuring lively notes of lemon and rosemary gives the swordfish a vibrant and herbaceous flavor.
• Consistent and controlled cooking. Using the precision of the oven’s temperature control for even cooking ensures your swordfish steaks cook uniformly. 
• Easy to prepare. The “en papillote” method is surprisingly easy and flexible, making the entire cooking process a breeze.

Here’s all you have to do to create this easy swordfish recipe, including details on how to make a papillote:

1. Rinse and dry swordfish.
   Rinse the fish under cold water and pat dry with a paper towel.
2. Marinate fish.
   In a shallow glass baking dish large enough to hold the fish in one layer, whisk together the marinade ingredients. Add fish, cover with plastic wrap, and place in the refrigerator for 1 up to 2 hours, turning occasionally.
3. Preheat oven to 425 degrees.
4. Prep parchment paper/foil.
   Tear off 4 pieces of foil or parchment paper, each about 16 to 18 inches, or long enough to wrap around fish steaks. If using foil, brush with olive oil.
5. Add swordfish.
   Fold one piece of parchment paper/foil in half horizontally. Place 1 fish in the center of each piece of foil/paper; drizzle with a spoonful or two of the marinade.
6. Season and enclose.
   Season with kosher salt and fresh ground pepper. Place 2 lemon slices on top of the swordfish; top with 1 rosemary sprig. Fold the empty side up over the top of the fish; starting at one end (by the fold), wrap the paper/foil inward to seal. Repeat with remaining steaks.
7. Bake.
   Place packets in one layer on a large baking sheet. Bake about 15 minutes (10 minutes per 1-inch of thickness, plus an additional 5 minutes).
8. Remove fish from the oven. Carefully open packets (steam will be hot) and remove fish (see details below.) If you leave them in the packet they will continue cooking.

You have a few options for serving this amazing fish dish:

1. In papillote on individual dinner plates. Place each packet on a dinner plate. Carefully slice an “x” in the top of the packet; gently pull back each corner to open. This presentation is impressive on the plate and captures all the cooking liquid.
2. On a serving platter. Gently open each packet and, using a spatula, move the steaks to a large serving platter. Drizzle with the cooking liquid from inside the packets.
3. On individual plates. Follow directions for #2 above except place each steak on a dinner plate.

Here are some ways you can make this easy baked swordfish recipe your own:

• Substitute halibut for the swordfish.
• A great option is to use different fresh herbs such as chopped fresh parsley and/or dill. Or oregano and fresh thyme mixed together.
• Add grape or cherry tomatoes inside the packets, cut in half or quarters.
• Add some chopped green onions or red onion to the packets.
• Add a splash of white wine to the marinade.
• Sprinkle some red pepper flakes or cayenne pepper on the swordfish before adding the lemon slices, for a bit of spice.
• Wrap 2 steaks in together in one packet.
• Wrap in foil and grill instead of baking.

Here are some of my favorite side dishes that pair well with this swordfish:

• Quick and Easy Sautéed Asparagus
• Tomato Salad
• Vegetable Couscous
• Best Broccoli Salad
• Grilled Corn, Zucchini and Tomato Salad
• Roasted Carrot Soufflé
• Wild Rice Salad
• Greek Orzo Salad
• Curried Pea Salad with Bacon and Cashews
• Roasted Whole Carrots
• Corn and Prosciutto Salad