Ereka Vetrini

Save my GREEN GODDESS FETA STUFFED SALMON (recipe below) for the next time you are entertaining! It is the perfect dinner party dish because it’s so incredibly easy to make, and it can be prepped the night before! I learned this butterfly technique from my Greek sister from another mister @foodbymaria ! Serves 6 Green Goddess Feta Ingredients: 2 garlic cloves peeled 1½ cups of spinach ½ cup of basil ¼ cup tarragon or mint ½ cup parsley Juice of 1 lemon 4 ounces of feta ½ tsp salt ¼ cup olive oil ¾ cup of peas, thawed 4 scallions sliced thin Salmon Ingredients: 3 lb salmon tail filet, bones removed 3 cups cooked quinoa (optional) 1 tbsp olive oil ½ tsp salt ¼ tsp pepper 2 lemons, thinly sliced Preheat oven to 400°F. Add the first 8 ingredients to the food processor. Start blending the ingredients, then stream in ¼ cup olive oil. Turn off the food processor, remove the blade, and mix in the peas and scallions. To butterfly the salmon tail, run a sharp knife down the center, being extra careful not to cut all the way through. Then, starting from the top center, working down and out, carefully cut under each side of the fish to create two pockets or “wings”, as I like to call them. Grab a baking tray or oven-safe serving platter. Add the cooked quinoa and place the salmon on top. Fill the salmon with the green goddess feta filling and fold over the “wings”. Brush with the remaining 1 tbsp olive oil, season with salt and pepper, and top with lemon slices. Bake for 25 minutes or until the salmon is cooked through.

CANTALOUPE SPRITZ! Anyone else ready for summer? -Fill ice cube trays with cantaloupe pieces and Aperol. Freeze overnight -Add to blender with a splash of Aperol and blend until smooth -Fill the glass and top with Prosecco! Cheers!