Years ago I was looking for a fresh alternative to the gooey, canned cranberry sauce that was traditional at Thanksgiving. I came up with this simple recipe and we have been serving it on Thanksgiving ever since. It is a quick, no-cook recipe.
Smoked Salmon Spread
Smoked salmon is a staple of our diet and is the primary food that I make in my smoker. This is a quick recipe for a delicious spread that can be used on crackers or thinly sliced french bread or probably even as a vegetable dip. I used smoked chunk salmon in this recipe as opposed to the thinly sliced Lox that you would put on a bagel, but that would probably work, too. I just haven’t tried it.
Pasta Primavera
Natalie found this recipe many years ago in a magazine or newspaper and has been making it ever since. It’s been modified a little from the original, but we always try to make recipes our own. This is a nice summery vegetarian meal that goes extremely well with a glass of crisp white wine.
Mark’s Clam Chowder
I’ve been making this clam chowder for a long time. I came up with the recipe to mimic what you might get at a clambake, and to avoid the excess calories of New England Clam Chowder. This is a large recipe, because I usually make it for a crowd or we eat it for a few days. This recipe should scale down well. Serve it with crusty sourdough or rye bread.
Natalie’s Hot Ham and Cheese Sandwiches
This is a great way to use up leftover ham. But these are so good, we’ve been known to go out and get a small canned ham just to make these. They freeze well and are nice for parties. You can make them ahead and pop them in the oven just before you are ready to serve.