Loaded Salmon Mashed Potatoes

Enjoy the flavors of a stuffed baked potato with this dish, but with the velvety smoothness of mashed potatoes. These creamy spuds are topped with baked salmon, farm-fresh kale and crunchy bacon.

This meal has a beautiful plate presentation, perfect for entertaining. Turn it into an elegant appetizer by serving smaller portions in martini glasses. You could even make a mashed potato bar and let guests select from these topping and others, like pulled pork, roasted broccoli and smoked gouda.

Ingredients:
1 pound salmon filet, cut into 4 pieces
1 teaspoon dried oregano
½ teaspoon salt, divided
½ teaspoon ground white pepper, divided
1 lemon
4 medium potatoes
1 tablespoon butter
¼ cup skim or low-fat milk
1 tablespoon olive oil
1 large bunch kale
4 slices bacon, cooked and crumbled

Directions:

  1. Preheat oven to 375 degrees Fahrenheit. Season salmon with oregano, ⅛ teaspoon salt and pepper and place in a baking dish. Zest and juice lemon, drizzling both evenly on top of salmon. Cook for 15 to 20 minutes, until salmon is cooked through.
  2. Leaving the skin on the potatoes, scrub well and cut into 2-inch pieces. Add potatoes in a large pot and add enough water to cover. Bring to a boil. Reduce heat to medium and cook for about 20 minutes, until fork tender.
  3. Drain potatoes and return to the pot. Add butter, milk, ¼ teaspoon salt and pepper and mash to combine. With a hand mixer, blend until velvety smooth.
  4. Remove stems from kale and roughly chop. Heat oil in a large skillet over medium-high heat, add kale and 2 tablespoons water. Sauté for 4 to 5, until wilted. Season with ⅛ teaspoon salt and pepper.
  5. Scoop the mashed potatoes onto four plates and top each with equal amounts of sautéed kale. Remove skin from salmon and add a slice on top of potatoes and kale. Sprinkle bacon crumbles and serve.

Servings: 4

Steak and Potato Salad with Blackberry Jam Vinaigrette

This is a salad for all the meat and potato lovers in your life, but it is light enough for those who prefer smaller portions of red meat. It’s the perfect meal for couples who enjoy cooking together, since some of the steps require you to be in the kitchen and the other half is prepared on the grill. Complete this stay-home, date-night meal with your favorite red wine and maybe a chocolate dessert.

Salad Ingredients:
16 ounces small potatoes
1 pint cherry tomatoes
8 fresh sage leaves
2 teaspoons olive oil, plus more for brushing onions
16 ounces sirloin steaks, well-trimmed
½ teaspoon salt, divided
½ teaspoon pepper, divided
1 large onion, peeled and sliced ½ inch thick
Spring mix lettuce
2 ounces blue cheese, crumbled

Vinaigrette Ingredients:
2 tablespoons blackberry jam, preferably homemade
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons water
1 teaspoon Dijon mustard

Directions:

  1. Preheat oven to 425 degrees Fahrenheit. Place potatoes, tomatoes and sage leaves on a baking sheet and drizzle with olive oil. Sprinkle with ¼ teaspoon salt and pepper and toss with a spatula to evenly coat. Roast for 20 to 25 minutes. Remove from oven and set aside until sage leaves are cool enough to touch. Crumble sage leaves over roasted vegetables.
  2. Meanwhile, bring steak to room temperature and season with ¼ teaspoon salt and pepper. Brush both sides of onion with olive oil.
  3. Preheat an outdoor grill to medium-high heat and cook steak to desired doneness. Place onions on the grill and cook for 8 to 10 minutes. Remove both from grill and let rest for a few minutes. Carve steak into thin strips and separate onion rings when cool enough to touch.
  4. Combine dressing ingredients in a mason jar with a lid and shake well to combine. Add desired amount of lettuce to each plate and top with sliced steak, potatoes, tomatoes, onion rings and blue cheese. Drizzle with vinaigrette and serve.

Servings: 4

Spaghetti Squash Breakfast Hash

Vegetables are one of my favorite things to eat for breakfast, but I had never thought about combining spaghetti squash with eggs until I had a similar dish for brunch at Posana in Asheville, NC. Their garden vegetable hash was superb and I enjoyed it on their dog-friendly patio where they even have a menu for fur babies. Back at home in my kitchen with my four-legged-boy, Rocco, beside me, I crafted my version with a light and creamy Dijon sauce in place of their leek vinaigrette. Rocco approves of both dishes and really loves spaghetti squash for breakfast, even better than the bacon ice cream from Posana’s dog menu.

This recipe is also a great one to make when serving breakfast for dinner. Looking for a grab-and-go breakfast option? Serve the hash in small containers and add boiled egg slices on top in place of the poached or fried eggs. Hope you enjoy this unique take on spaghetti squash and comment below to let me know about your favorite breakfast veggies, or your pup’s prized treat.

Ingredients:
1 medium spaghetti squash
16 ounces small potatoes, such as new or fingerlings
1 tablespoon olive oil, divided
1 leek
1 bunch or 6 ounce bag of spinach
salt and pepper
½ cup plain non-fat Greek yogurt
2 teaspoons whole grain Dijon mustard
2 cloves minced garlic
4 eggs, poached or fried

Directions:

  1. Preheat oven to 425 degrees Fahrenheit. Trim the ends of the squash and slice in half. Remove the seeds and discard. Place squash cut side down on a baking sheet lined with parchment paper. Bake in the center of the oven until tender and squash flakes with a fork into noodles, about 40 to 45 minutes.
  2. Meanwhile, place potatoes on a baking sheet and drizzle with ½ tablespoon olive oil. Roast until tender, for 20 to 25 minutes. Season with a pinch of salt and pepper.
  3. Remove vegetables from the oven and cover potatoes with aluminum foil to keep warm. Let spaghetti squash sit until cool enough to touch.
  4. Meanwhile, remove the dark green stalk from the leek, keeping the light green and white section. Wash the leek well to remove dirt in between the layers and thinly slice. Heat remaining olive oil in a large skillet over medium-high heat. Add leek to the skillet and sauté until tender and fragrant, for 2 to 3 minutes. Add spinach and sauté until wilted, for a couple more minutes. Season with a pinch of salt and pepper and set aside on low heat to keep warm.
  5. In a small bowl, add yogurt, mustard and garlic and stir to combine, creating creamy garlic sauce.
  6. Use a fork to remove the strands of spaghetti squash by lightly raking across the inside surface. Season with a pinch of salt and pepper. Add ¼ of squash, spinach and potatoes to each plate and serve with an egg on top and a dollop of creamy garlic sauce.

Servings: 4