Whole Grain Strawberry Pop Tart Scones
(new recipe modified on 2/26 after a couple people told me the dough was too wet to handle)
makes 8 scones

Ingredients:
1 cup whole wheat pastry flour
1 cup all purpose flour
1 T baking powder
1/2 tsp salt
1/2 cup sugar
6 T cold butter, sliced into small pieces
1/2 cup cream
1/4 cup milk
1 vanilla bean, scraped (or two teaspoons vanilla extract)
1 cup chopped fresh strawberries
for icing:
1/2 cup powdered sugar
1 tsp milk

Directions:

• Preheat oven to 425.
• Mix together the vanilla bean seeds, strawberries and milk in a small bowl. Set aside.
• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the butter and work mixture together with your fingertips until it reaches the consistency of sand.
• Add the strawberries, milk and cream to the dry ingredients and mix together until a shaggy, wet dough forms.
• Pat dough into a large circle on a lined baking sheet and cut into eight pieces (like cutting a pie). Separate the pieces about an inch apart and bake for 16 minutes or until golden.
• Let scones cool completely while you combine the powdered sugar and milk to make the icing.
• Drizzle icing over scones and serve.

Time:
30 minutes

Mediterranean Baked Salmon
serves 2 heartily

Ingredients:
3/4th pound of Wild King salmon
1 tbsp pesto, storebought or homemade
2 tbsp sundried tomatoes
1/4th of a red onion, minced
1/4 cup feta cheese crumbles
about 10 pitted kalamata olives, chopped

Directions:

• Preheat oven to 350. Line a baking sheet with parchment paper.
• Place the salmon on the parchment paper and rub the top of the fish all over with the pesto. Layer on the feta, red onion, sundried tomatoes and olives.
• Bake fish for 25-30 minutes until fully cooked. Enjoy!

Time:
40 minutes

Summer Gazpacho with Shrimp
serves 4

Ingredients:
1 cucumber, sliced
1/2 small red onion, minced
1 bunch fresh parsley, chopped
1 red bell pepper, chopped
1 clove garlic
juice of 1 lime
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 cups tomato juice
1/4 tsp salt
1/8 tsp pepper
16 large raw shrimp, peeled and deveined

Directions:

• First, make the gazpacho. Combine all ingredients except for shrimp in a high speed blender or food processor. Whirl until just blended. Taste gazpacho and season with extra salt and pepper if needed. Place in the fridge while you prepare the shrimp.
• For the shrimp, heat up two tsp olive oil in a large skillet over medium heat. When hot, add the shrimp and briefly saute until pink and curled. This will take only about 4 minutes since shrimp cook so fast. Sprinkle shrimp with salt and pepper and remove from heat.
• To serve, ladle gazpacho into bowls and top with four sauteed shrimp.

Time:
15 minutes