Enjoy some delicious recipes!

Program #1004

Chef Rodney Harris

Salmon Over Spinach Pasta With Vegetable Medley

Garlic Rosemary Salmon cooked with Olive Oil. Salt/Pepper to taste.
Pre-boil spinach fettuccine pasta for 12-15 minutes until tender.
Roast sweet white onions.
Julienne red peppers.

House made Pesto Vinaigrette. Pour over spinach pasta:
1 cup white vinegar
1 cup egg
1 cup sugar
1/2 cup Pesto

Pork Tenderloin over Tortellini Pasta With Thai Sauce Veggies

Pork tenderloin marinate in mustard sage Aioli sauce with garlic (minced)

Cooked with olive oil.
Salt/pepper to taste.

Pre-boil Tortellini Pasta with fresh garlic.

Veggies:
portabella mushrooms
market zucchini
market squash
chopped red onions
market tomatoes

Mustard-sage Aioli Sauce:
chicken broth
fresh sage
Dijon mustard
corn starch
garlic powder

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!
1004