We had so much fun this past weekend with our friends Katherine and Craig for an impromptu dinner party. Kath and Craig run one of the best photography businesses around shooting everything from weddings to baby photos. See for yourself by checking out their blog and website .
We combined our passions – food and photography – for a fun little photoshoot! Katherine made the most decadent dessert layering fresh baked oatmeal banana cookies with whole bananas, fudge, and homemade rum whipped cream. YUM. We had that after some hot hard cider, a lemony lentil and salmon salad (recipe below), and fresh whole wheat bread with a roasted red pepper and caper spread. Salmon Lentil Lemon Salad from Eating Well
1/3 cup lemon juice
1/3 cup chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste
1/3 cup extra-virgin olive oil
1 medium red bell pepper, seeded and diced
1 cup diced seedless cucumber 1/2 cup finely chopped red onion
2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils
2 7-ounce cans salmon, drained and flaked, or 1 1/2 cups flaked cooked salmon
Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.
Nutrition Info Per serving (makes 6 servings): 354 calories; 18 g fat (3 g sat, 12 g mono); 31 mg cholesterol; 25 g carbohydrate; 24 g protein; 9 g fiber; 194 mg sodium; 743 mg potassium.
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