SMOKED SALMON SPREAD and SALMON ON PUMPERNICKEL POINTS

The last day the kids were in school this year, went by exceptionally quickly, and ended with me running late!! The kids had taken the gifts for their teachers that morning, so it was just a matter of me parking in front of the school and delivering the gifts for the ladies in the office, a few steps into the building. However, I became a bit flustered when a bus driver I had parked in front of started yelling at me, and followed me inside telling me I had to move, a gift bag broke, emptying its sticky contents  onto the steps and covering my fingers, keys and steering wheel in lavender honey.
My carefully planned afternoon was thrown off schedule, as after picking up the kids, I circled back around to the earlier scene of my shame, now emptied of all busses and other vehicles, and went to clean up my mess and check the gifts had arrived safely. I had promised the kids I would take them to Toys-R-Us for an end-of-year-treat, and then drove as fast as I was legally able, to a friends gathering for my own end-of-year-treat.
I made this smoked salmon spread to share and have included another of my favorite smoked salmon recipes - perfect for relaxing and celebrating with!

SMOKED SALMON SPREAD

8 ounces of cream cheese, softened
2 tablespoons cream
1/2 pound of smoked salmon, chopped
1 teaspoon lemon zest
1/4 teaspoon black pepper
1/2 cup sour cream
crostini

Mix cream cheese and cream until smooth. Stir in salmon, lemon zest, pepper and sour cream. Chill.
Serve with crostini.
Enjoy!

SALMON ON PUMPERNICKEL POINTS

pumpernickel points
thin cut smoked salmon
4 tablespoons Dijon mustard
1 teaspoon dry mustard
2 tablespoons agave nectar
2 tablespoons vinegar
1/3 cup olive oil
one bunch of dill (can substitute dry dill)

Combine Dijon, dry mustard, agave nectar, vinegar, olive oil and chopped dill in a food processor to make mustard sauce.
Place a piece of smoked salmon on a pumpernickel point, spread with cream cheese. Top with mustard sauce and garnish with a sprinkle of dill.
Enjoy!

Recipe adapted from Dwell Magazine, September 2012
www.dwell.com/articles/recipes‎

ARTICHOKE SPREAD

There is something truly marvelous about a Friday afternoon, when it is pleasant enough to be outside, but not yet too hot, the entire weekend ahead to be enjoyed. Gathering together friends for a quick catch up and a glass of wine before dispersing to the various activities the evening has to offer.
Even though there is currently not a Friday in sight, I just finished up this flavorful artichoke spread, left over from the last happy hour, recalling memories of the relaxing wonderful time, and the excellent start to a busy, fun weekend.

ARTICHOKE SPREAD

1 bulb garlic
1 tablespoon olive oil, plus more for drizzling
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 14 ounce can of artichoke hearts
1 tablespoon fresh parsley, chopped
1 teaspoon fresh oregano, chopped
roasted carrots and bread to serve

To roast garlic, heat oven to 350F. Trim off the top of the garlic bulb to expose the cloves. Peel away the excess skin from the sides of the bulb. Place the garlic bulb in a shallow baking pan and lightly drizzle the top of it with olive oil. Sprinkle with salt and pepper. Cover with foil and bake for 40 minutes until cloves are soft and lightly brown on top. Squeeze the cloves to remove the soft garlic from the bulb.
Place the garlic, 1 tablespoon of olive oil, artichoke hearts, parsley, oregano, salt and pepper in a food processor. Process until smooth. Re-season to taste.
Enjoy!

Recipe adapted from Shape, April 2004
www.shape.com/healthy-eating/healthy-recipes

CREAMY MEDITERRANEAN SPREAD and GUACAMOLE HUMMUS and SHISH TAWOOK

I was so excited to host a dear friends birthday dinner, and when I asked her what she would like, she mentioned Greek food.
We served the Mediterranean spread, and guacamole hummus alongside olives, feta, spanakopita and dolmas, and the Shish Tawook with Tabbouleh. These three dishes were super quick and easy to put together, and although the spanakopita and dolmas were a little more time consuming, they were worth it - delicious!
It was a flavorful, varied and fun menu, just like our fabulous guests.

CREAMY MEDITERRANEAN SPREAD

8 ounces cream cheese, softened
7 ounces roasted red peppers, drained and chopped
4 ounces crumbled feta cheese
1/2 cup chopped Kalamata olives
1/4 cup balsamic vinaigrette dressing
2 tablespoons chopped fresh parsley

Spread cream cheese onto bottom of shallow dish (I will sometimes mix the cream cheese with store bought hummus). Combine remaining ingredients, spoon over cream cheese.
Enjoy!

Recipe adapted from Food and Family, Summer 2010
www.kraftrecipes.com/foodfamilyarchive/.../magazine_archive.aspx

GUACAMOLE HUMMUS

In a food processor, combine 1 can chickpeas, rinsed and drained, 3 cups fresh cilantro leaves, 1 garlic clove, chopped, and 1 ripe avocado, roughly chopped.
Process until finely chopped. Add 3 tablespoons olive oil and juice of 1 lemon.
Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Everday Food
www.marthastewart.com › Food

SHISH TAWOOK

10 cloves garlic, peeled, crushed
1/2 cup fresh lemon juice
1/3 cup olive oil
2 tablespoons plain yogurt
1/2 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon ground white pepper
2 pounds boneless, skinless chicken breasts, rinsed and cut into 1-inch pieces

In a large, sealable, plastic bag, combine garlic, lemon juice, olive oil, yogurt, cardamom, salt and white pepper. Stir well. Add chicken and turn to coat it all over.
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Prepare grill. Thread chicken onto skewers, dividing pieces evenly among them. Grill over medium-high heat, turning skewers at least twice, until chicken is cooked through, about 10 minutes total.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2008
www.arkansasonline.com/news/features/food/