This look deserves something fun but fancy. This super simple yet very impressive dish, is sure to make them swoon (and the leftovers are great for tomorrow's lunch)!

- 4 Salmon filets (about 6 oz each)
- Sea Salt & freshly ground Black Pepper
- 1 bunch of Scallions, sliced diagonally
- 1/2 lb Shitake Mushrooms, stemmed and sliced
- 3-4 inch knob of Ginger, peeled and thinly sliced
- 4 Garlic Cloves, peeled and thinly sliced
- 3 tbsp Honey
- 2 tbsp Rice Wine Vinegar
- 3 tbsp Tamari Sauce
- Parchment Paper

Preheat oven 375°. Rip off 4 pieces of parchment to form packets, each about 12 inches long. Season fish with salt and pepper.

Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic, then top with one fish filet. Repeat with the three remaining packets.

Combine the honey, vinegar and tamari and pour 1/4 of the sauce over each fish. Fold over the top of each parchment packet then roll the sides in to form a sealed pouch. Arrange the pouches on a baking sheet and roast in oven for roughly 15 minutes.

Contrast your monochromatic look with a healthy dose of color thanks to this classic spaghetti dish that's always in season & in style.

- 1 lb of Spaghetti
- 2 1/2 lbs of Cherry Tomatoes, halved (you can mix in small yellow tomatoes too!)
- 1/2 cup Extra Virgin Olive Oil, plus 2 tbsp extra for tossing
- 4 Garlic Cloves, minced
- 1 cup Basil, roughly torn in half, and reserve several whole for garnish 
- 1 tsp Sea Salt
- Freshly grated Pecorino Romano Cheese or Parmigiano

Bring a large pot of salted water to a boil, then add pasta. Heat oil in a large sauté pan or Dutch oven.  Add the tomatoes, garlic and salt.  Stir. Cover and cook over low heat, stirring occasionally.

The tomatoes will break down and get creamy in about 15 to 20 minutes. Add half the torn basil leaves and cook for several minutes more.

Drain pasta and put in serving bowl.  Drizzle with the 2 TBSP of oil and the rest of the torn basil leaves and toss. Add the tomatoes to the pasta and some grated cheese and toss well before serving. Top with whole basil leaves.

The key to this easy yet super satisfying (and fun) recipe is the slower cooker beef! To make, take 2 lbs of Chuck Roast plus a can of Diced Tomatoes & Green Chilies, and cook in your slow cooker for 5 - 6 hours on high.

- Slow Cooker Beef (see first column)
- Vegetable Oil
- 1/2 cup Cilantro
- 1/2 cup Chopped Onions
- 16 Corn Tortillas (also works with Flour, if you prefer)
- 1 cup shredded Mexican Cheese blend (or Jack and Cheddar)
- 1/2 cup Sour Cream
- Salt & Pepper, to taste
- Store bought Tomatillo or Red Enchilada sauce

Preheat oven 350°. Sauté onions in oil until translucent.  Add meat and heat through.  Add chopped cilantro.  Remove from heat and add sour cream and 1 cup of cheese.  Blend all ingredients.

Fry tortillas, one at a time, just until soft, about 10 seconds.  Pat tortillas dry with paper towel.  Portion beef mixture among the tortillas and roll up, one at a time, and put all in a casserole dish.

Cover enchiladas with tomatillo or red enchilada sauce and top with remaining cheese.  Bake until cheese melts and sauce is hot, about 15-20 minutes.