• 12 oz. Salmon medallions
• 12 oz. spinach leaves
• 12 oz. heavy cream
• Flour
• 1 lemon
• 1 Tbsp. capers
• 3 oz. butter
• Salt and pepper

Blanch spinach for 3 minutes. Press well to dry out. Saute in butter and keep warm. Season salmon and dust with flour. Saute in butter. After turning, add cream and simmer for 2 minutes. Place spinach on plate and drape salmon over it. Add capers and lemon to cream. Reduce for a minute. Then pour over salmon.
Serves four.
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• 2 cups wild mushroom mix
• 1 oz. dried tomatoes, reconstituted, julienned
• 3 oz. zucchini, yellow squash, and carrots (julienned)
• 8 large basil leaves, shredded
• 2 oz. butter
• 1 oz. olive oil
• 8 oz. angel hair pasta
• 1 tsp. garlic

Saute mushrooms and tomatoes in butter-oil mixture until done. Add julienned vegetables and shredded basil. Season with salt and pepper. Add heated pasta, mix thoroughly and serve in pasta bowl.
Serves four.
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• 4 pears
• 4 slices pound cake
• 4 oz. honey
• 4 oz. heavy cream
• 2 oz. pecans
• 8 oz. white wine/UL>

  Peel, core and poach pears in wine until soft. Place onto poundcake. Heat cream and reduce by 1/3. Add honey, boil for 1 minute and cool completely. Spoon over pears and sprinkle with pecans. Garnish with mint sprigs or raspberries.
  Serves four.
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