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  • Friday, July 17, 2009

    Recipes From Shannon Szatkowski

    Slammin’ Salmon! On a bed of cabbage and chunky guacamole!


    Fresh Salmon
    Kosher/Sea Salt (to taste)
    Fresh cracked pepper (to taste)
    Green Cabbage 1/2 a head
    Red/purple cabbage 1/2 a head
    2 Avocados
    2 tomatoes
    1 yellow onion
    2 Lemons
    Cilantro (optional)


    Slice cabbage thin, mix, and set aside in fridge. Cut Avocado in half and remove the seed. Slice in chunks while in the skin. Then scoop out into a medium sized bowl. Cut tomatoes in chunks and put them in the bowl. Chop onion into small to medium chunks. Add kosher/sea salt to taste. Squeeze in half a lemon and remember to remove the pits. Take a spoon and mix. Set aside in fridge. You can add cilantro to the chunky guacamole if you desire.

    Season your Salmon with Kosher/sea salt and cracked pepper. Place on the grill.

    Iron Chef plating time! Reach for a huge glop of chunky guacamole and plunk it in the middle of the plate. Take a nice 5 finger grab of cabbage and drop on top of the chunky guacamole. Place your grilled Salmon over cabbage and squeeze lemon generously. Cut a couple of lemon wedges for decoration (or extra juice). Bon appetite!

    Marvelous Mushroom Parmesan

    Serving for 2

    4 Med/ large Portobello mushrooms
    1 Jar of Barilla Tomato & Basil spaghetti sauce
    1/2 cup of parmesan cheese
    1/2 cup mozzarella cheese
    1-2 table spoons of chopped garlic
    1/2 cup chopped yellow onion
    1 teaspoon of sunflower or coconut oil
    1-3 pinches of Kosher/sea salt (optional)

    ** You can substitute the mushroom with chicken, egg plant or zucchini.

    In a med-large skillet, med heat/fire, add oil. Let the oil heat up and then add garlic and onions over med heat. Add a pinch of Kosher/sea salt and sauté. Wash mushroom and remove and slice the stems. Leave the mushroom caps whole so you can take more time to cut and eat savoring the flavors and controlling how fast you eat.

    After you add the mushrooms, cover until tender. Water from mushrooms may surface which is great for tenderness. If not, add about 1/4 cup of water and replace the top/lid.

    Once tender, add the Barilla Tomato & Basil Sauce. Replace top/lid and allow to simmer for about 5-8 minutes. Sprinkle Parmesan cheese and Mozzarella cheese over the top and cover. Once cheese has melted, it is time to serve.