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Smoked Salmon Alfredo
by Laura Donnelly
This dish is a little bit richer than the other salmon recipes of the week, but it is nowhere near as rich as real Fettuccine Alfredo! Serve this with a...READ MORE
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Salmon Cakes
by Laura Donnelly
I like to cook some extra salmon (see Monday and Tuesday's recipes) soI can make these salmon cakes a day or two later for brunch or lunch. The potato acts...READ MORE
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Herb-Crusted Sautéed Salmon
by Laura Donnelly
Our second salmon recipe of the week couldn't be simpler. Use thin fillets (no thicker than 1 inch) so the herb coating doesn't burn before fish is done. Use a...READ MORE
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Celebrating Salmon
by Laura Donnelly
Salmon is a beautiful and versatile fish. Mysterious in its ability to find its way back up rivers and streams to spawn after years in the ocean, this fish has...READ MORE
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Tia Maria Flan
by Laura Donnelly
We end our week of spa cuisine with the perfect dessert, a light and creamy-tasting flan. If you want to be naughty, serve a small dollop of whipped cream on...READ MORE
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Turkey Osso Bucco
by Laura Donnelly
Turkey is a staple of spa cuisine, and of any low-fat diet, but, frankly, I have yet to find a turkey breast recipe I like. (If anybody out there has...READ MORE
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Spicy Mexican Shrimp Salad
by Laura Donnelly
Our second spa recipe is for a light but rich-tasting shrimp salad that will let you pretend summer is just around the corner. I like this salad even spicier, and...READ MORE
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The Spa Treatment
by Laura Donnelly
If you've ever been lucky enough to spend even the briefest time at a spa, you want to somehow carry that experience home with you. Especially the food!...READ MORE
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Irish Soda Bread
by Laura Donnelly
No St. Patrick's Day menu would be complete without a loaf of soda bread. For a variation on this recipe, you can also try the soda-bread recipe posted in our...READ MORE
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Champ and Colcannon
by Laura Donnelly
Our third offering for a St. Paddy's day menu is a potato dish known as colcannon, which is traditionally served with thick slices of boiled ham. Champ is a variation...READ MORE
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Salmon with Potato Fans
by Laura Donnelly
Our St. Patrick's Day menu continues with a main course dish of salmon, which is loaded with heart-healthy omega-3 fatty acids. To keep the potato part of this dish crisp,...READ MORE
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Smart Choices for St. Patrick's Day
by Laura Donnelly
Being mostly Irish, I am allowed to say that most Irish food is downright ghastly. The native "cuisine" is heavy and dull, like English and Scottish food, and it's understandable...READ MORE
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Mom's New Noodle Kugel
by Laura Donnelly
Our week of pasta recipes concludes with a dessert some would say is not really pasta at all, but we say it's so good, who wants to quibble? The recipe...READ MORE
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Linguine with Clams and Red Tomato Sauce
by Laura Donnelly
Our week's worth of pasta dishes continues with another seafood staple, beloved in many Italian restaurants—linguine alle vongole, this one with a red sauce. The Italians generally disapprove of serving...READ MORE
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Orecchiette with Spicy Cauliflower
by Laura Donnelly
Our second pasta of the week puts a fiery spin on a boring head of cauliflower - an excellent source of vitamin C and folate. Orecchiette are "little ears" in...READ MORE
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Pasta per Tutti
by Laura Donnelly
Without a doubt, pasta is the most versatile of foods. In its simplest form, it is the dish often requested by harried parents in a restaurant: "Just a little butter...READ MORE
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Oaxacan Pecan Salsa
by Laura Donnelly
For our last condiment recipes of the week, we offer two - a Mexican pecan salsa and a fresh mango version. The first is great on vegetables or spread on...READ MORE
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Spicy Soy Ginger Sauce
by Laura Donnelly
This sauce, our fourth of the week, is great with any Asian stir fry or chicken dish. Feel free to modify the sweetness by adding less orange juice, and making...READ MORE
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