This recipe is a GREAT example of the many awesome things you can do with just a few simple ingredients and mark my word, it’s SENSATIONAL! From now on I’ll be shaving, slicing, shredding, and noodling my way through ingredients to find another one of these glorious veggie meals!  Let’s dive in.

Start by adding your fresh herbs to a food processor.  That includes 1/2 cup of fresh basil and 1/2 cup of flat leaf parsley leaves. 

Next add 3 tbsp of parmesan cheese…

…one clove of garlic…

…1/4 cup of  toasted pine nuts…

…1 tsp of lemon zest… 

…1/4 cup of olive oil…

…and a dash of cracked pepper.

Pulse the covered food processor several times to make space …

…add 1/2 an avocado…

…and blend for 2 minutes or until it becomes a very vibrant green paste.

Once blended, cover in plastic and set in the fridge until you’re ready to use it.

Next up begin shredding 2 whole zucchini and 1 yellow squash using a mandoline.

Only use the outer layers of each, avoiding the soft interiors.

Add the shredded veggie noodles to a large mixing bowl, giving them a good toss, and then setting aside.

Once that’s done, halve 1/2 a cup of sliced cherry tomatoes and 3 tbsp of sliced Castelvetrano olives.

Add them to a sauté pan on medium heat with a generous amount of olive oil, a pinch of chili flakes…

…1 tsp of fresh picked thyme…

…and a dash of cracked pepper.

Sauté for about 5 minutes, avoiding over cooking the tomatoes. You want them to maintain fresh bite!

Lastly begin cooking the veggie noodles by adding a generous drizzle of olive oil to a large pan on high heat…

…along with the veggie noodles…

…and a few dollops of the avocado pesto.

Give this a few tosses while cooking for 2-3 minutes, or until the desired bite is achieved.

Begin plating by placing a 1/2 cup of fresh spinach inside a medium bowl.

Toss the cooked tomatoes and olives in 1 tbsp of balsamic vinegar…

…and add a few spoonfuls of the melody on top of the spinach.

Add the freshly made veggies noodles…

…a few leaves of thyme…

…a drizzle of the warm balsamic…

…and some freshly grated parmesan. All that’s left to do is ENJOY!   

[amd-zlrecipe-recipe:84]

| Top Left: Cutting Board | Top Middle: Mandolin | Top Right: KitchenAid Food Processor |

| Bottom Left: All-Clad Saute Pan | Bottom Middle: All-Clad Bowls | Bottom Left: Squeezy Bottles |

 Whenever I travel I always try to taste as many new things in new places as I can and this salmon dish was inspired by the hazelnut crusted salmon dish that I had on a recent cruise to Alaska. They paired it with maple glazed veggies and sticky rice, so all I did was omit the sticky rice, shave the veggies and dress them like a salad instead of cooking them, and used pine nuts in my breading mix instead of hazelnuts. It’s definitely fun to play around with inspired flavors or recreating a dish that sparked your imagination because you just never really know where it’s going to take the recipe and it’s a fun learning process. I hope you guys are inspired to recreate this recipe at home! So let’s get started!

Start by finely chopping 1 cup of pine nuts with a knife or food processor.

Add to a large mixing bowl along with 2 cups of bread crumbs…

…3 tbsp of chopped parsley…

…salt and pepper to taste.

Give this a good mix and set aside.

Begin making the Honey Mustard by combining, 2 tbsp of whole grain mustard…

…4 tbsp of honey…

…1 tsp of minced garlic…

…4 tbsp of olive oil…

…and 1 tsp of lemon zest.

Mix well.

Next up, slice several 1 inch fillets using approximately 2 lbs of fresh Alaskan Salmon. Ask your butcher to do this for you if you’d like to skip a step!

Thoroughly coating each fillet in the honey mustard sauce…

…giving the fillets a good rub down to make sure they’re coated well.

Then drop them into the pine nut breading and thoroughly coat.

Once all of the fillets are coated, place onto a baking tray or wooden baking slat, and bake for 20-25 minutes at 375°F.

While the salmon bakes, throw together a simple salad by shaving several carrots and zucchini into long strands.

Toss these into a bowl with a handful of mixed greens…

…2 tbsp of honey mustard…

…2-3 tbsp of olive oil…

…2 tbsp of lemon juice…

…salt and pepper to taste.

Give this a good toss and begin plating.

Start with a handful of the veggie salad…

…followed by the pine nut crusted salmon…

…and finish it all off with a drizzle of the honey mustard. All that’s left to do is enjoy!

[amd-zlrecipe-recipe:83]

| Top Left: Cutting Board | Middle: Glass Mixing Bowls | Top Right: Mandoline |

| Bottom Left: Shun Kaji Knives | Bottom Right: Metal Mixing Bowls |

I have to say, after making this for my family several times during the testing period of this recipe, I fell crazy in love with dosas! They’re beyond incredible in so many different ways and have a zillion and one applications, both savory AND sweet. I can’t wait to make sweet dosas with loads of cool fillings and sauces to indulge in in the very very near future, but for now it’s time to sit back and enjoy the savory flavors.

In a large mixing bowl add 1 cup of rice flour…

…1/2 cup of black gram flour (Urad Dal)…

…and a splash of water…

…every few stirs until the batter is smooth and lump free.

Once incorporated, cover with plastic and let rest at room temperature for 10-12 hours; or until is has doubled in volume.

Once the batter is about an hour or two from being finished, begin making the sauces, dips, and fillings. Starting with the Coconut Chutney, add 1/2 cup of coconut flakes…

…2 tbsp of hydrated chic peas…

…1 tbsp of chopped serrano pepper, 2 tbsp of chopped yellow banana peppers, 1 tbsp of chopped ginger, 1/2 garlic clove…

…1/4 cup of coconut cream…

…a pinch of salt… 

…and 1/2 cup of water to a blender.

Blend on high speed for 2-3 minutes, or until the mixture is incorporated and slightly grainy.

Begin toasting 1 tsp cumin seeds, 1 tsp celery seeds, 1 tsp mustard seeds, 1 tsp curry powder, and 1 tsp chili flakes…

…in 3 tbsp of canola oil on medium heat, for 3-4 minutes.

Remove sauce from heat and drizzle over the coconut chutney. Set aside until read to use.

Start making the curry potato filling by bringing a non-stick pan to high heat. Add in 2 tbsp of canola oil…

…2 cups of chopped potatoes…

…1 tbsp of curry powder, 1 tsp of cumin seeds, 1 tbsp of turmeric powder, 2 tsp of chili flakes, 1 tbsp of mustard seeds, and some salt to taste.

Sauté the potatoes for 4-5 minutes…

…adding a splash or two of water, and then continuing to cook for 30 minutes, or until the potatoes are very tender.

Remove from heat until ready to plate.

Begin making the dosas by unwrapping the batter and adding 3 tsp salt and 1 tbsp sugar.

Give this a good mix.

Preheat a large non-stick pan on high heat for 2-3 minutes. Once heated, lightly wipe down the pan with a damp towel. This will even out the temperature of the pan.

Next, add a scoop of dosa batter to the center of the pan…

…and lightly spread it evenly about, until the batter reaches the edges of the pan.

Cook for 4-5 minutes, or until the edges begin to lift and the under side turns a deep golden brown.

Once it has, gently roll the hot dosa into the shape of a tube or scroll.

Remove from heat and repeat steps until you run out of dosa batter.

Use the dosa pancakes to hold heaps of the curry potatoes and coconut chutney topping.  The flavor combo is simply sensational and out of this world!

[amd-zlrecipe-recipe:80]

| Top Left: Boos Cutting Board | Top Middle: Mixing Bowl Set | Right: Vitamix Blender |

| Bottom Left: Mini Sauce Pan | Bottom Right: All-Clad Non-Stick Pan |