quick and easy meals for 1 or 2

This a little classy, but we deserve it! And, it's easy

Baked salmon, broccoli and new potatoes



1/2 pound small new potatoes, cleaned 2 Tbsp olive oil
about 2 cups of fresh broccoli crowns trimmed and cut

1 Tsp dried dill
about a Tbsp. lemon zest

1 garlic clove, chopped
salt and pepper
2 salmon fillets skinned cut about 1-inch thic.

1 lemon

Preheat oven to 400°F. In a shallow baking dish big enough to hold everything, coat the potatoes with olive oil. Arrange the potatoes in the baking dish cut side down and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. take the dish outa the dish oven.

In a right sized bowl, put the broccoli , the dill, cut the lemon in half and squeeze the juice into the mixture, throw in the skins, garlic, salt and pepper to taste. Add the broccoli mixture to the potatoes and stir to combine.

Push the vegetables to the side of the dish and put in the salmon fillets. put the baking dish back in the oven and roast the salmon and veggies for about 10 minutes, or until the fish is just cooked through.

SERVE IT UP!!! With some lemon wedges, good crusty bread and some white wine!!

quick and easy meals for 1 or 2

Osso Buco

Ok it’s Sunday. This great and pretty easy to make (for a Sunday meal). It’s well worth doing.

6 Crosscut Veal Shanks (2 Inch Thick) If there are only whole shanks on display you can go with that. If they display only whole ones that usually means they are small ones and you’ll have to eyeball them and determine how many you’ll need. Usually 1 per person. Also, if you use flanks tie some string around them so they don’t fall apart while cooking.
1/2 floursalt and pepper
1/2 cup butter2 tbsp. good olive oil
1 med. onion chopped
3 stalks celery chopped
2 large cloves of garlic minced
2 med. sized carrots chopped
1/2 bottle red Wine!!
1 small (10-12 oz) can diced tomatoes.

Topping:
zest from 2 lemons
1 garlic clove minched
4 tbsp. chopped fresh parsley. Or 2 tbsp. dried. Fresh is best for this but dried will work

Preheat the oven to 325 degrees F. Dust each shank with flour, salt and pepper. In a large oven proof pan, melt 1/2 the butter with the oil, and brown the shanks well on both sides. Remove to a separate plate. Add the remaining butter, and the vegetables. Do the vegetables until tender. Add the wine, scrape up any brown bits on the bottom, bring to a boil and reduce by half. Add the tomatoes and mix well. Return the shanks to the pan, cover and place in the oven for at least 2/1/2 hours. If you go with whole shanks turn them once while cooking. Mix together the topping, and serve one shank per person with some sauce ladled on top. Sprinkle with the topping and serve with Risotto alongside.

Start the Risotto after the veal has been on for about 1 ¾ to 2 hours

6 Cups chicken broth, heated
about ¾ cup butter
1/2 cup onion finely chopped
2 Cups arborio rice if you can find it. If not go with reg. rice.
1/2 Cup White Wine
1/2 tsp. dried saffron
1/2 Cup grated parmesan cheese

Heat about 1/2 of the butter in a heavy saucepan. Add the onions and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine, and 1/2 cup of hot broth, stirring as it is absorbed. Continue like this, adding app. ½ cups of hot broth at a time let it be absorbed and then add another, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. About 5 minutes before completion, add the saffron. Remove from the heat, stir in the remaining butter and the parmesan cheese. The veal should be done now. Handle it carefully, it will want to "fall off the bone".

SERVE IT UP!!!!! With some salad, good crusty bread, grated parmesan cheese and another bottle of wine!!