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Spring recipes from Bridgett Lowery of 416 Cuisine

Spring Recipes from 416 Cuisine, 4/21/17 (WLUK/Emily Deem)

DE PERE (WLUK) – In a recipe rut?

Owner of 416 Cuisine in De Pere – Bridgett Lowery – joined FOX 11’s Emily Deem on Good Day Wisconsin to share some recipes, but also to talk about some cooking classes she will be hosting.

Click here for more information the cooking classes at 416 Cuisine -- click here for more details

416 Cuisine is located at 365 Main Ave Suite C in De Pere.

Contact Bridgett at (920) 445-1489 or 416cuisine@gmail.com

Orzo Spring Veggie Salad with Lemon Thyme Vinaigrette

8 ounces orzo- cooked al dente and rinsed in cold water, drained

half bunch of thin asparagus

4 carrots

2/3 C extra virgin olive oil

1/3 C fresh lemon juice (about 2 large lemons)

zest of half a lemon

thyme leaves from 3 to 4 sprigs of fresh thyme

salt and pepper to taste

Wash and scrub carrots, wash asparagus. Using a Y veggie peeler, make ribbons with the carrots and give them a rough chop. Cut asparagus into very thin pieces, it helps to cut on a bias. Add veggies to orzo, set aside. For the dressing, I like to use a mason jar so I can shake and store the dressing all in one! Add lemon juice, olive oil, lemon zest, salt and pepper and thyme and shake or whisk very well. Add about 1/4 C of dressing and add more to taste. Mix well. You will not need all of the dressing, and it keeps in the refrigerator for a week. This is a great side dish (serves 4 to 6 as sides) or add chicken or shrimp for a main course.

Sweet and Spicy Salmon

Small wild caught filet of salmon (about 3/4 pf a pound- this will feed 2)

cooking spray

2 t olive oil

salt and pepper to taste

parchment paper or foil

1/3 C honey

1/3 C sriracha

1/4 C soy sauce

2 T rice vinegar

ginger, lime or sesame seeds to garnish

Heat oven to 425 degrees. Place parchment or foil on baking sheet and spray with cooking spray. Place Salmon skin side down to one side of the parchment or foil. Drizzle with oil and run oil over fish. Wash hands and season with salt and pepper. Cover fish with the other side of the parchment or foil. (like making a sandwich with only one piece of bread!) Tuck the parchment or foil under the fish, so it does not come uncovered in the oven. Bake for 15 to 25 minutes, depending on how thick the fish is. Then, uncover and bake for another 5 minutes, or until the fish flakes easily. While the fish is baking, prepare the sauce- combine honey, sriracha, soy, and vinegar in a sauce pan. Heat on medium and simmer for about 5 minutes, until it thickens. Remove from heat, and keep lid on. When fish comes out of the oven, place on a serving dish (skin side down) and drizzle sauce over fish. Garnish as you like with ginger, lime, or sesame seeds. The sauce will reduce and easily doubles if you want to feed more people.

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