Local artist and designer Lindee from The Lindee Tree joins us to show us how to prepare a gourmet meal for mom that does not require special skills!
1. 1. Preheat oven to 350°. In a small bowl, stir together the cucumber, sour cream, yogurt, dill, 1 minced garlic clove, 1 tablespoon lemon juice, and salt and pepper to taste. Set aside.
2. 2. Line a large baking pan with aluminum foil. Rinse salmon and pat dry; put skin side down in the pan. Sprinkle with remaining minced garlic clove, lemon juice, gently pour the white wine and salt and pepper to taste. Bake until barely opaque in the center, 10 to 15 minutes.
3. 3. Serve salmon warm or cold with yogurt sauce. Garnish with dill sprigs, if you like.
Roasted Garlic Couscous
1 box of "Near East" Roasted Garlic and Olive oil couscous
1/2 each/chopped -red pepper, green, pepper, yellow pepper
1/2 red onion chopped
1/2 cup Kalamata olives
1 can chickpeas
8 oz feta (crumbled)
Olive oil for sauté
Prepare couscous according to package instructions. Meanwhile, sauté onions and peppers in olive oil until soft (approximately 5 minutes). When couscous is ready, fluff with fork and then add sauteed peppers/onions, chickpeas, feta, and olives.
Serve hot or cold.
St. Germain Cocktail
2 parts Dry Sparkling Wine (I use Prosecco)
1 1/2 parts St. Germain elderflower liqueur
2 parts club soda
1 Fill a tall Collins glass with ice.
2 Add Champagne first, then St-Germain, then Club Soda.
3 Stir completely. St-Germain is heavier than wine, thus it will settle to the bottom unless mixed thoroughly.
4 Traditionally, you garnish with a lemon twist, but I like to use a few fresh mint leaves and stir them in with th cocktail.
*The elderflower liqueur St. Germain is only 80 calories per ounce and has just 18 percent sugar by volume (compared to the 30 to 35 percent found in many liqueurs). It's also all-natural!