Rustic No Knead Rosemary Garlic Bread

3 cups all-purpose flour

3 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary, or more, to taste

1 ¼ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

½ teaspoon instant yeast

1 ½ cups water, at room temperature

2 tablespoons cornmeal

Directions:

In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast.

Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.

Cover the bowl tightly with plastic wrap and let stand at room temperature until the surface is dotted with bubbles, about 18 to 24 hours.

Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.

Working on a lightly floured surface, gently shape the dough into a round.

Place the dough into the prepared skillet.

Cover with a clean dishtowel and let stand at room temperature until the dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.

Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.

Servings: 8 servings Enjoy!

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Baked Salmon Meatballs with Avocado Dip

Ingredients:

For the Salmon Meatballs:

1 lb fresh salmon fillet, skin removed and finely chopped

1/2 cup panko breadcrumbs

1 egg, lightly beaten

2 cloves garlic, minced

2 tbsp fresh dill, chopped (or 1 tsp dried dill)

1 tbsp lemon zest

Salt and black pepper, to taste

For the Tangy Avocado Sauce:

1 ripe avocado

2 tbsp Greek yogurt or sour cream

1 tbsp lime juice (or lemon juice)

1 small clove garlic, minced

Salt and black pepper, to taste

Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Salmon Meatballs:  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, minced garlic, dill, lemon zest, salt, and pepper. Mix until just combined.

Form the mixture into small, evenly sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.

2. Bake the salmon meatballs for 12-15 minutes or until they are firm and slightly golden on the outside.

3. Make the Tangy Avocado Sauce while the meatballs bake, scoop the avocado into a blender or food processor. Add the Greek yogurt, lime juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4. Serve:  Arrange the baked salmon meatballs on a platter and drizzle or serve with the tangy avocado sauce. Garnish with fresh cilantro or parsley for a pop of color.

Chef’s Tip: For an extra layer of flavor, sprinkle a pinch of red pepper flakes into the avocado sauce for a subtle kick.

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mango salsa

1 mango, diced
1/4 - 1/2 c diced red onion..to taste
1 c freshly densely chopped cilanto
2 T fresh lime juice
1 T fresh orange juice
2 T EVOO (extra virgin olive oil)
pinch or two of favorite course or ground salt
sprinkle of freshly ground pepper

Lightly toss, cover and refrigerate for an hour or so.....let the flavors blend and find each other!!

created by Lori M, by BFF from long ago