Salmon Fest!

Baked Salmon with Garlic and Dijon

Ingredients

1 1/2 lb salmon filet
3 Tbsp fresh parsley chopped
2 Tbsp Emma olive oil 
2 Tbsp fresh lemon juice
4 garlic cloves pressed
1/2 Tbsp Dijon mustard
1/2 tsp salt we use sea salt
1/2 tsp Club House black pepper
1/2 Lemon sliced into 4 rings

Instructions

Preheat oven to 450˚F & line a rimmed baking sheet with foil. Slice salmon & arrange on the baking sheet, skin-side-down.
In a small bowl, combine all the ingredients. 
Generously spread the marinade over the top & sides of the salmon then top each piece with a slice of lemon. 
Bake at 450°F for 12-15 min or until just cooked through.

Recipe & photo credit Natasha's Kitchen

Broccoli Rice Pilaf

Ingredients

2 tbsp  butter
2 carrots diced
1 large onion chopped
1 tsp  dried rosemary crumbled
1 tsp  salt
1/4 tsp  pepper
1 1/2 cups  Uncle Tom's long-grain white rice
2 cups  Campbell's vegetable broth or chicken broth 
1 cup hot water
4 cups small BC broccoli florets 1 1/2 cups Faith Farms Gouda or Old Cheddar or Havarti cheese shredded

Instructions

In pot, melt butter over medium-high heat; add carrots, onion, rosemary, salt & pepper. Cook, stirring, for about 5 minutes or onions are until softened. Stir in rice until coated in butter. Stir broth & hot water & bring to boil. Reduce heat to medium-low; cover & simmer for 15 minutes. Working quickly, stir broccoli into rice & replace the lid. Simmer for 5 minutes until rice is tender & most of the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Gently stir in 1 cup  of the cheese. Put in a serving dish & sprinkle with remaining cheese.

Recipe & photo credit: Dairy farmers of Canada

Old Fashioned Blueberry Cobbler

Ingredients

4 cups BC blueberries 
1/2 cup Rogers granulated sugar
1 teaspoon lemon zest

For the batter:

6 Tablespoons butter
1 cup Rogers all-purpose flour
1 cup Rogers granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup Dairyland milk
Ground cinnamon

Instructions

Preheat oven to 350 degrees F. 
Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
Add blueberries, sugar and zest to a bowl and stir to combine.
In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.
Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.
Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top. 

Serve warm, with a scoop of Breyers ice cream

Recipe & photo credit: Taste Better From Scratch