Melanie's Linguini & Clam Sauce

2-3T Olive Oil
1 onion
2-4 cloves fresh garlic
3 Cans Chopped Clams
1 bottle clam juice
1 Bay leaf
1 tsp oregano
1T lemon juice
1/4 C white wine
1/4 C finely chopped fresh parsely (1T dried parsley can be substituted)
2tsp Red Pepper Flake (optional)

Cook Onions and garlic in olive oil in sauce pan on low/medium heat until onions are translucent and tender. Add juice from canned clams and bottled clam juice. Add Bay leaf, oregano, lemon, hot pepper, and white wine. Simmer for 15 minutes. Add clams and fresh parsley. Cook 5 minutes to heat up clams. Service over Linguini or Angel Hair Pasta.

Melanie's Go To Salmon Recipe

Fresh Salmon Fillet
Brush with Olive Oil
Sea Salt
Fresh Black Pepper
Fresh Thyme

Preheat oven to 375 and line a cooking sheet with foil.

Drizzle a little EVOO on foil and lay salmon filet on cooking sheet. Brush salmon filet with olive oil. Add Sea Salt and Fresh Black pepper. Sprinkle Thyme leaves on Salmon. Cover with another sheet of foil and bake until fish flakes apart. Cooking Time Varies depending on size and thickness of filet.

This can also be cooked on the grill to eliminate fishy odors in the house. I simply use a foil packet and throw it on the grill. Hardly any clean up! You can also zap it under the broiler for a few seconds to finish off the cooking process.

Melanie's Crab Cakes

8oz container of crab meat
1 Egg
1 T mustard (I use yellow or dijon)
2 tsp worcestershire sauce
1tsp dry mustard
2t +- Old Bay (we love old bay and may use more but I think this is a good starting point)
6 Saltines crushed
2T butter melted

Mix Egg, Mustards, Worchestershire sauce, Old Bay in a medium bowl. Slowly add the melted butter while constantly whipping so you don't cook the eggs. Add saltines. Gently fold in crab meat.

Make 4 crab cakes and place in shallow baking pan. Broil on low until top is slightly browned. CAREFULLY flip and brown on other side. Service with lemon slices.


TIPS:
I usually set the crab cakes a little further away from my broiler than normal but this may be just my oven.

I do not use mayo b/c my husband doesn't like it and I find it doesn't really taste better. If you want you can use 1T mayo which will help hold the crab cakes together a bit more.

I use the pasturized crab meat found near the fish counter and look for them ON SALE especially when they are bogo free. You can save a TON of money and as long as they are refridgerated and pasturized they last sitting in the back of your fridge.

Bex's Quinoa Salad

Delicious on it's own for lunch, or a perfect side to salmon!

1 Cup Quinoa, cooked.
1 roasted red pepper, diced. (you can find them jarred in the pickle isle).
1 cucumber, diced.
1/4 C sliced almonds
1/4 C feta cheese, or more to your taste. (I LOVE feta, so I add more like 1/2 C)
basalmic vinegar
olive oil
lemon pepper seasoning
italian blend seasoning (I use Herbs de Province, but you can use anything really)

Just mix it all together, adding olive oil, basalmic, and seasonings to taste. I also sometimes add italian sausage to it as well! A market around here has apple sausage that is perfect in the quinoa!

Mediterranean Tuna-Noodle Casserole from Ashley

• 1/3 cup(s) olive oil, plus more for baking dishes
• Coarse salt and ground pepper
• 1 pound(s) wide egg noodles
• 2 red bell peppers (ribs and seeds removed), thinly sliced
• 1/2 cup(s) all-purpose flour
• 5 cup(s) whole milk
• 4 can(s) (6 ounces each) tuna in olive oil, drained
• 1 can(s) (14 ounces) artichoke hearts, drained and thickly sliced
• 5 scallions, thinly sliced
• 1/2 cup(s) finely grated Parmesan

Directions

1. Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
2. Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
3. Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

Salmon-Vegetable Bake from Elaine

Prep: 30 minutes

Bake: 30 minutes

View Nutrition Facts

Ingredients

1 pound fresh or frozen skinless salmon, cod, or flounder fillets, about 3/4 inch thick

2cups thinly sliced carrot

2 cups sliced fresh mushrooms

1/2 cup sliced green onion (4)

2 teaspoons finely shredded orange peel

2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed

1/4 teaspoon salt

1/4 teaspoon black pepper

4 cloves garlic, halved

4 teaspoons olive oil

Salt and black pepper

2 medium oranges, thinly sliced

4 sprigs fresh oregano (optional)

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into four serving-size pieces, if necessary. Set aside. In a small saucepan cook carrot, covered, in a small amount of boiling water for 2 minutes. Drain and set aside. Tear off four 24-inch pieces of 18-inch-wide heavy foil. Fold each in half to make four 18x12-inch pieces.

2. In a large bowl combine carrot, mushrooms, green onion, orange peel, oregano, the 1/4 teaspoon salt, the 1/4 teaspoon pepper, and garlic; toss gently.

3. Divide vegetables among the four pieces of foil, placing vegetables in center of each piece. Place one piece of salmon on top of each portion of vegetables. Drizzle 1 teaspoon of the oil over each piece of salmon. Sprinkle each lightly with additional salt and pepper; top with orange slices and, if desired, a sprig of oregano. Bring together two opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer on a baking pan.

4. Bake in a 350 degree F oven about 30 minutes or until carrot is tender and fish begins to flake when tested with a fork. Open carefully to allow steam to escape. Transfer the packets to individual plates.

5. Makes 4 packets

(You can make this with other things as well, most of the time I wrap the salmon with mushrooms and cut up potatoes using olive oil, thyme, and garlic salt as the seasoning; baking it for 45 min. to cook the potatoes thoroughly