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Salmon Patties
4-6 Servings

1 15 oz. can pink salmon
1 7 3/4 oz. can red salmon
1 small onion, grated
2 teaspoons dried dill weed
2 eggs
1/3 cup mayonnaise
bread crumbs
oil, for frying

Drain salmon well. Remove skin. In a medium mixing bowl, flake salmon well while crushing any bones. Add onion, dill weed, eggs and mayonnaise to salmon and mix well. Form into patties; carefully coat with bread crumbs. In a medium frying pan heat 1/8- to 1/4-inch of oil on medium heat. Fry patties four at a time, turning when browned. Drain on a paper towel. Serve hot.

Salad with Creamy Ranch Dressing
4-6 Servings

2 hearts of Romaine, washed, dried and cut into bite-size pieces
½ head iceberg lettuce, washed, dried and cut into bite-size pieces
1 small avocado, cubed
½ cup sliced hearts of palm
1 small cucumber, thinly sliced
¾ grape tomatoes
½ small red onion, very thinly sliced

Toss all ingredients in a large salad bowl. Add enough dressing to coat lettuce. Mix thoroughly. Serve immediately.

Ranch Dressing:
½ cup sour cream
¼ cup plain yogurt
½ cup mayonnaise
1 clove garlic, finely minced
1 tablespoon white vinegar
1 tablespoon chopped chives, plus more for garnish
Kosher salt and freshly ground black pepper

Combine all ingredients in a small bowl. Mix thoroughly. Store extra dressing in refrigerator.

Potato and Onion Frittata
4 Servings

2 tablespoons olive oil
3 large onion, halved and thinly sliced
4 baking potato, peeled and thinly sliced
½ teaspoon dried rosemary, crumbled
coarse salt and ground pepper
5 large eggs
6 large egg whites
7 cup whole flat-leaf parsley

In a medium 10-inch nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine. Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.

Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet. Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes. Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.

Pasta with Garlic and Oil
8 Servings

1 pound angel hair pasta, cooked al dente, reserving 1/2 cup pasta cooking water
6 tablespoons extra virgin olive oil
1/4 cup minced garlic
1 pinch red pepper flakes
3 tablespoons chopped parsley
2 teaspoons juice of 1 lemon
1/2 cup coarsely grated Parmesan cheese

Combine 3 tablespoons oil, 3 tablespoons garlic, and 1/2 teaspoon table salt or sea salt flakes in heavy-bottomed nonstick 10-inch skillet; cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add remaining tablespoon raw garlic, red pepper flakes, parsley, lemon juice, and 2 tablespoons pasta cooking water to skillet and stir well to keep garlic from clumping.

Transfer drained pasta to warm serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to coat. Add garlic mixture and 3/4 teaspoon table salt or 1 teaspoon seal salt flakes to pasta; toss well to combine. Serve immediately, sprinkling individual bowls with portion of Parmesan, if desired.

Raspberry Buckle
Serves 6

½ cup unsalted butter or margarine, room temperature
1 cup sugar
3 large eggs
1 cup all-purpose flour, spooned and leveled
½ teaspoon salt
½ teaspoon baking powder
2 containers, ½-pint each, raspberries (2¾ cup)
confectioners’ sugar, optional
whipped cream, optional

Preheat oven to 350°. Butter a 2-quart oval or square baking dish. In a large bowl, whisk together flour, salt, and baking powder. In another large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. With mixer on low speed, gradually add flour mixture until incorporated.

Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.