Print Tomato-Tarragon Vinaigrette Author: Chef Kelly Yorke Serves: 15 oz.   This vinaigrette is a tasty dressing for chilled poached salmon and vegetable pasta plates that I like to serve for a fix-ahead luncheon entrée or as a chilled summertime supper. Ingredients 8 oz. Roma Tomatoes, (about two each) ¼ cup Tarragon vinegar 1 Tbls. 100% maple […]

Print Poached Wild Salmon Filets Author: Chef Kelly Yorke Serves: 4 Servings (12 oz.)   Purchase wild caught salmon from a sustainable fishery source. For more information on the recommended best sources see www.seafoodwatch.org. Ingredients 12 oz. Wild salmon, cut into four 3 oz. filets 1 quart Water or fish stock 1 Tbls. Black peppercorns 1 whole […]

Print Chocolate Chip Cookie Recipe Author: Chef Kelly Yorke Serves: 2½ Dozen   Most people need more magnesium in their diet, especially if they are diabetic. The dark chocolate, beans, and graham flour in this recipe are all good sources of this mineral and adding some chopped nuts or seeds such as chopped almonds, pecans or pumpkin […]

Print Poached Salmon & Vegetable Pasta Recipe Author: Chef Kelly Yorke Serves: 4   This tasty and colorful dish is a wonderful chilled entree choice for a hot summer day or as a fix-ahead luncheon dish you can keep on hold in the fridge until your guests arrive. Ingredients (Salmon): 12 oz. Wild salmon filets, cut into […]

Print Fruits & Vegetable Breakfast Congee Recipe Author: Chef Kelly Yorke Recipe type: Breakfast Serves: 12 Servings   This nutritious and filling, high-fiber breakfast porridge is kind on the glycemic load and because it cooks overnight and is ready in the morning it easy also on a busy morning schedule, as well! Congee is a soupy, porridge-like dish […]