Good Things I've Made This Week in The Kitchen

1. Greek Vegetarian Sandwiches (for lunch)
   Lay out a slice of lavish bread on a board or plate. Down the center of the bread lay a handful of spring salad mix. Top it with thinly sliced cucumbers, thinly sliced tomatoes, roasted red pepper, fresh ground pepper, feta cheese crumbles, diced fresh basil, and 1 tsp of Greek dressing. Fold the left and right sides of the bread over the middle like an envelope and enjoy. I serve this for lunch with a side of rice that has feta and dill mixed in. Yum!
   
    
2. Coconut Cream Fruit Pastries
   Start with frozen puff pastry sheets. Defrost and unroll 1 sheet. Cut into 9 squares and bake according to directions. While that is going in the oven, take a pint of whipping cream/heavy cream and whip it according to the directions (basically you put it in your stand mixer and let it go until stiff peaks form, adding sugar along the way to taste until it is as sweet as you prefer). When its stiff, carefully fold in about 1/4 to 1/2 can coconut milk to taste. Slice berries (I used strawberries and raspberries) and kiwi fruit (peel kiwi first of course). When the pastry puffs are done, layer the pastry, cream and fruit in alternating layers ending with fruit on top. Use 3 puffs per serving you are assembling.
   
    
3. Salmon with Corn Salsa - adapted from a Weight Watchers Recipe
   Roast salmon in the oven drizzled with olive oil and topped with Citrus Grill Seasoning (A popular spice mix in the spice aisle and also at Sam's Club). Meanwhile, roast corn in oven or grill outside on bbq until golden brown. Into one bowl dice red, yellow, and/or orange peppers, 1 or 2 green onions, 1/4 of a hot pepper of your choice [Thai or jalapeño works best]. Mix into the diced fruits a handful of finely minced cilantro, a tablespoon each of honey and olive oil, and 1 teaspoon Dijon mustard and 1/2 tsp salt. Mix the golden corn into the diced fruit salsa and stir stir stir. Serve atop the grilled salmon.