Our menu today featured:
Salmon Salad in a Cucumber Boat
Mocha Maple & Strawberry Parfait
Brush salmon fillet with mustard. Bake at 325 F. until internal temperature reaches 155 F., about 15 minutes.
1-4 ounce wild salmon fillet, skinless
1 teaspoon whole grain mustard
Cut salmon in bite size pieces. Add egg, celery, pepper, mayonnaise, Mrs. Dash and lemon juice.
1 hard cooked egg, diced
2 tablespoon celery, diced
1 mini red sweet pepper, diced
4 teaspoon mayonnaise, made with olive oil
1/4 teaspoon Mrs. Dash
1 tablespoon lemon juice
Refrigerate. Pack in insulated container with ice for transport.
Mocha Maple Parfait
Process graham crackers and buttery spread. Press crumb mixture into bottom of 4 serving dishes.
6 graham cracker squares
2 tablespoon Earth Balance Buttery Spread
In saucepan, bring milk, syrup, coffee and a pinch of salt to a boil. Add chocolate; turn off heat. Let sit 1 minute, then stir to blend. Pour mixture into serving dishes. Chill overnight.
1/2 cup evaporated skim milk
4 teaspoon maple syrup
1 1/4 teaspoon instant coffee
5 ounce dark chocolate (60% cacao)
Just before serving, top with strawberries.
1 1/3 cup strawberries, diced
Mom really enjoyed her meal. The weather was perfect and the surroundings were peaceful. We shared memories and good conversation.