Dinner upset

April was in town last night and she doesn’t eat a whole lot of meat. So…I made fish. I made flounder. I baked it with a sauce made of lemon juice, capers, tomatoes, olives and garlic. It wasn’t good. L It just goes to show you that flounder is always best fried. Next time…fry that fish!

 

I did make a yummy salad and pasta dish.

 

Linguine with Asparagus and Pine Nuts

12 oz linguine

2 lb asparagus, cut into 1-inch pieces

¼ c pine nuts

¼ c olive oil

4 cloves garlic

Salt and pepper to taste

1 c Shaved parmesan

 

Cook the linguine to al dente. Drain.

 

Meanwhile, heat oil in a medium skillet over medium heat and add the pine nuts and garlic. Cook until nuts are toasted and fragrant. Add asparagus and cook, tossing occasionally, until just tender, 3 minutes.

 

Add asparagus mixture to pasta, along with 1 tsp salt and ¼ tsp pepper and toss. Sprinkle with parmesan before serving.

 

Spinach and Apple Salad

DRESSING

¼ c minced sweet onion

3 T apple cider vinegar

3 T white vinegar

2 T sesame seeds

Pinch paprika

3 T sugar, divided

½ c EVOO

Salt and pepper, to taste

BUTTERED ALMONDS

2 T unsalted butter

¾ c sliced almonds

SALAD

10 oz bag of spinach

2 medium apples, any variety, sliced thin (I sued Granny Smith)

Cheese, any variety (I used goat cheese)

 

Mix all the ingredients of the salad dressing, using only 2 T of sugar and store away. In a large skillet over medium heat, melt the butter. Add the almonds and cook, stirring constantly, until almonds are browned and fragrant, about a minute or two.

Add remaining T of sugar to almonds and gently toss to coat. Continue to cook until sugar is melted. Remove almonds from heat and set aside to cool. Assemble the salad and toss with dressing. Enjoy!