The maitake mushrooms, also known as hen-of-the-woods, was a birthday gift. I fried the maitake with garlic, shallots and finely chopped thyme. It was delicous.
The noodle dish had a base of not pasta but zucchini run through a spiralizer. My wife treated the zucchini as pasta and it was delicious. One must overlook the zucchini juice that collects on the plate but, on the bright side, the juice is delicious sopped up with a slice of bread.
The salmon steak would be expensive if it were larger but it wasn't larger and it wasn't expensive. It was delicious grilled for a total of about six minutes. I basted both steaks with a mixture of Becel with olive oil, ground peppercorns and chopped sage.
Because my recipes used for this post are taken from the New York Times and Weight Watchers, I am being a little obtuse as to the exact mix of ingredients. But the point of this post is not to instruct but to inspire. Cruise the Web or give the cookbooks at Winners a look. And enjoy some fine, and oh-so-healthy, dining.
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