Salmon en Papillote

Lavender Tea Cake

Brownie

Tuna

Vegetable Pasta

Croque Madame

Panzanella Salad

Preheat the oven to 400°F (200°C). Line a baking sheet with an additional sheet of parchment or lightly oil if using foil.

Preheat oven

Pat salmon fillets dry with paper towels and set on a plate. Trim any bones if necessary.

Julienne or thinly slice the zucchini, carrot, and bell pepper so they cook quickly and evenly in the papillote.

In a small bowl whisk together olive oil, lemon juice, Dijon mustard, minced garlic, chopped dill, salt and black pepper until combined.

Reserve about 1 tablespoon of the marinade for drizzling after cooking. Lightly brush or spoon approximately 1/2 to 1 tablespoon of the marinade onto each salmon fillet, coating the top and sides.

Lay one 12 x 16 inch parchment sheet flat on your work surface. Fold it in half lengthwise and open the fold to create a center crease; you will fold it back over the fish later.

On one half of the parchment (to the side of the crease), arrange a quarter of the julienned vegetables in a loose bed. Scatter a few thin lemon slices and a few fennel fronds or extra dill on top of the vegetables.

Place one salmon fillet on top of the vegetable bed. Spoon 3/4 tablespoon white wine (if using) around, place two small pieces of cold butter on top of the salmon, and add a small lemon slice atop the fillet.

Bring the other half of the parchment over the fish and start folding the edges together by making small overlapping folds (a tucks-and-folds seam) around the perimeter to create a sealed packet. Leave a small pocket of air inside so steam can circulate. Repeat for remaining fillets.

Place the sealed packets on the prepared baking sheet, seam side up so they stay closed.

Bake in the preheated 400°F (200°C) oven for 12–15 minutes for 6–8 oz fillets (adjust 15–18 minutes for thicker fillets). The packets will puff as they steam inside. Salmon should be just opaque and flake easily with a fork.

Remove the baking sheet from the oven and transfer packets to serving plates. Let rest for 1–2 minutes to allow juices to settle.

Carefully open each packet—watch for hot steam. Drizzle the reserved tablespoon of marinade over the cooked salmon, sprinkle with sea salt flakes and chopped parsley, and serve the salmon and vegetables straight from the parchment or slide onto a plate.

Optional: Serve with steamed rice, crusty bread or a light green salad.

salmon fillets (skin on or off)

extra-virgin olive oil

lemon juice (fresh)

Dijon mustard

garlic (minced)

fresh dill (chopped)

salt

black pepper (freshly ground)

small zucchini (julienned) or thinly sliced

carrot (peeled, julienned)

yellow bell pepper (thinly sliced)

shallot (thinly sliced)

lemon (thin slices)

fennel fronds or extra dill (optional)

white wine or dry vermouth (optional)

unsalted butter (cold, cut into 8 small pieces)

sea salt flakes (for finishing)

fresh parsley (chopped, for garnish)

parchment paper (12 x 16 inch sheets) or foil

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Preheat the Oven

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Combine Dry Ingredients

In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Cream Butter and Sugar

Beat in the eggs one at a time, then stir in the dried lavender and vanilla extract.

Add Eggs and Lavender

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Combine Mixtures

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Cool and Dust

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, softened

Eggs

Milk

Dried culinary lavender

Vanilla extract

Powdered sugar (for dusting)

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Preheat Oven

In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.

Melt Butter

Stir in the granulated sugar and brown sugar until well combined.

Mix Sugars

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

In a separate bowl, whisk together the flour, cocoa powder, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fold in the chocolate chips until evenly distributed.

Add Chocolate Chips

Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake

Allow the brownies to cool in the pan for at least 10 minutes before cutting into squares and serving.

Cool and Serve

unsalted butter

granulated sugar

brown sugar

eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

chocolate chips

In a large mixing bowl, combine the drained canned tuna, mayonnaise, chopped celery, red onion, Dijon mustard, lemon juice, salt, black pepper, and chopped parsley. Mix well until all ingredients are thoroughly combined.

Prepare the Tuna Mixture

Taste the tuna mixture and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your preference.

Taste and Adjust

You can serve the tuna salad on a bed of lettuce leaves, in a sandwich between slices of bread, or with crackers. Enjoy!

Serve

Canned tuna, drained

Mayonnaise

Celery, finely chopped

Red onion, finely chopped

Lemon juice

Black pepper

Fresh parsley, chopped

Lettuce leaves (for serving)

Bread (for sandwiches, optional)

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté Vegetables

Add the diced zucchini, bell pepper, and cherry tomatoes to the skillet. Cook for 5-7 minutes until the vegetables are tender.

Add Vegetables

Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.

Combine with Spinach

Add the cooked pasta to the skillet and toss to combine. Season with salt and black pepper to taste.

Combine Pasta and Vegetables

Remove from heat, sprinkle with grated Parmesan cheese, and serve hot.

Pasta

Olive Oil

Garlic, minced

Zucchini, diced

Bell Pepper, diced

Cherry Tomatoes, halved

Spinach, fresh

Parmesan cheese, grated

Black Pepper

In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the milk, then add salt, pepper, and nutmeg. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in half of the gruyère cheese until melted. Set aside.

Make the Béchamel Sauce

Butter one side of each slice of bread. On the unbuttered side, layer ham and the remaining gruyère cheese on two slices of bread, then top with the other two slices of bread, buttered side up.

Assemble the Sandwiches

In a skillet, heat over medium heat. Place the sandwiches in the skillet and cook until golden brown, about 3-4 minutes per side. Once cooked, remove from skillet and keep warm.

Cook the Sandwiches

In the same skillet, crack the eggs and fry to your desired doneness (sunny-side up is traditional for a Croque Madame). Season with salt and pepper.

Fry the Eggs

Place the cooked sandwich on a plate, top with béchamel sauce, and finally place the fried egg on top. Serve immediately.

slices of bread

butter

gruyère cheese

milk

black pepper

nutmeg

Cut the stale Italian bread into bite-sized cubes and place them into a large mixing bowl.

Prepare the Bread

Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Add these vegetables to the bowl with the bread.

In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper. Pour the dressing over the bread and vegetable mixture.

Dress the Salad

Gently toss all the ingredients together until the bread is well coated with the dressing and the vegetables are evenly distributed.

Toss the Salad

Tear the fresh basil leaves and sprinkle them over the salad. Toss gently to combine.

Add Basil

Allow the salad to rest for at least 15 minutes before serving to let the flavors meld together.

Salmon En Papillote