Sweet and spicy salmon with remoulade sauce

4 - 8 ounce salmon fillets

1 tablespoon chile powder

1/2 cup dark brown sugar

1 teaspoon kosher salt

1/2 teaspoon black pepper

Preheat oven to 400 degrees. Line a baking sheet with non-stick foil. Mix together the remaining ingredients and press the topping onto each salmon fillet. Bake 10 to 15 minutes and serve with remoulade sauce.

Serves 4

Remoulade sauce

1 tablespoon Coleman's dry mustard

1 cup mayonnaise

2 teaspoons Worcestershire sauce

1 teaspoon A-1 sauce

2 teaspoons whole milk

Blend all and chill for at least one hour. Good with fish, shrimp and chicken.

Parmesan walnut Brussels sprouts

2 pounds Brussels sprouts, trimmed and halved

6 tablespoons butter

2 tablespoons minced garlic

1/4 cup onions thinly sliced

3/4 cup chopped walnuts

2 teaspoons lemon juice

1/2 cup shaved Parmesan cheese

Bring a sauce pan of water to boil and cook Brussels sprouts for 5 minutes and then drain. Melt 4 tablespoons of butter in a sauce pan and cook onions and garlic for 1 minute. Add Brussels sprouts and cook until golden brown and remove from the pan. Add the remaining butter and cook the walnuts 2 minutes. Return the Brussels sprouts into the pan with the lemon juice and salt to taste. Top with the Parmesan cheese until melted. Serves 4

Danish crepes with lingonberry sauce

For the crepes

1/3 cup butter, melted and slightly cooled

2 cups whole milk

1/3 cup sugar

3 beaten eggs

1 cup flour

For the lingonberry butter sauce

1/3 cup butter

1/2 cup lingonberry preserves

Powdered sugar

Combine all the crepe ingredients into a large pourable measuring cup. Lightly spray a crepe pan with oil and heat to medium high heat. Pour about 1/4 cup batter into the pan and tilt the pan to coat the bottom.

Cook for about 2 minutes or until brown and flip to the other side. Remove the crepe from the pan and roll it up and place in a shallow ceramic dish- you should have about 6 to 7 crepes. In a sauce pan melt together the butter and lingonberries and pour over the crepes. Sprinkle powdered sugar on top.

Serves 3 to 4

Everyday rice pilaf

3/4 cups orzo pasta

3/4 cups white or brown rice

1/3 cups butter 3 cups chicken broth

1/2 cup chopped green onions- red peppers or mushroom would work also

Sauté green onions in butter with the orzo and rice until golden brown. Slowly add the chicken broth and bring to a boil. Cover and cook for 25 minutes at low heat. Serves 4 to 5. This recipe can easily be doubled.

Grilled Pork tenderloin gyros

1 lemon juiced

1/3 cup olive oil

1/3 cup soy sauce

1 teaspoon dried oregano

3 cloves garlic, minced

4 pounds pork tenderloin

Pita bread

1 red onions chopped

Tzatziki sauce (see accompaning recipe)

Combine the first 5 ingredients in a plastic zip lock bag and marinate pork for 2 to 6 hours. Remove the pork from the marinade and grill over medium heat until 140 degrees- about 20 to 30 minutes. Remove the meat and let it rest about 10 minutes and slice thinly. Serve with grilled pita, onions and tzatziki sauce.

Serves 4 to 6.

Tzatziki sauce

2 cups light sour cream

2 cloves minced garlic

2 tablespoons grated cucumber

1 teaspoon dried or fresh dill

Combine all of the above and chill for at least 1 hour.