Grilled Salmon Satay with a Fresh Dill Marinade:
Combine 2 Tbsp fresh chopped dill with, 2 tbsp Dijon mustard, 1 tsp grated lemon rind, 2 tbsp fresh lemon juice, ½ tsp salt, 1/4 tsp ground red pepper, and 2 cloves garlic, minced. Add 1 lb fresh wild salmon filet, skinned and cut crosswise into 16 pieces. Thread salmon onto each of 4 (8 inch) skewers. Place salmon onto grill rack coated with oil and grill 3 min. on each side or until fish flakes easily when tested with a fork. Garnish with additional dill sprigs and serve.
Brown Sugar Strawberry Tart:
Preheat oven to 350 degrees. In a food processor whirl 1 cup flour, 2 tbsp sugar, 1 tbsp cornstarch, and 1/8 tsp salt. Add ½ cup cold unsalted butter, cut into pieces, and ½ tsp vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into the bottom and up the sides of a 9 -inch round tart pan with a removable rim. Bake until the edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate. In a bowl with a mixer on high speed, beat ½ cup crème fraiche, ½ cup whipped cream, 2 tbsp sugar and ½ tsp vanilla until thick. Spread in the cooled crust. Arrange 12oz of hulled and sliced fresh strawberries in circles on top. Chill loosely covered, up to 4 hours and serve. (From the April 2010 issue of Sunset Magazine.)
Shaved Baby Beet Salad With Greens:
Cut off and reserve the greens from one bunch of beets. Scrub the beets. Cut the beets into paper-thin slices. Place them in a large bowl and toss with 2 tbsp olive oil, 1 tbsp fresh lemon, ½ tsp coarse sea salt. Set aside. Trim the stems from the greens and discard. Wash the leaves. Bring 1cup chicken or vegetable broth to a boil in a skillet. Add the greens and blanch until wilted and cooked through, about 2 minutes. Drain. Bring ½ cup balsamic vinegar to a boil in a small saucepan over medium heat, reduce heat and simmer until thickened, 3 to 4 minutes (makes about ¼ cup). Set aside. Divide the greens among 4 plates, top them with the fresh beet salad and drizzle with the balsamic reduction. Garnish with freshly grated Parmesan.
Sauteed Snap Peas with Scallions and Radishes
Trim ¾ lb Snap Peas. Slice 8 scallions (white and pale green parts only) into 2- inch lengths. Trim and quarter 8 radishes. In a large skillet over medium-high heat melt 1 tbsp butter. Add the snap peas; cook stirring frequently, until just beginning to soften (do not brown), 3 to 4 minutes. Add the scallions and radishes; season with coarse sea salt and pepper. Cook, tossing frequently, until scallions soften and snap peas are crisp-tender. 1 to 2 minutes more. (From Everyday Food, June 2004)