Savory Crepes- Bri

1. Make this crepe recipe.  You can even make them a day ahead and put them in the fridge.

2. Choose your fillings.  I like roasted asparagus, sautéed mushrooms, rotisserie chicken, thinly sliced ham, basil pesto (especially combined with the following cheese sauce), etc.

3. Make the cheese sauce:

4 Tbsp butter

1/4 cup flour

1 1/2 cups chicken stock

1/4 tsp salt

1/8 tsp pepper

3/4 cup milk

3/4 cup cream

1 cup guyere cheese

3/4 cup shredded parmesan cheese

In a medium saucepan, melt butter over medium heat.  Add the flour and cook, stirring constantly until thickened into a pale blonde roux.  About 2 to 3 minutes.  Add the hot chicken stock slowly, whisking to incorporate.  Bring to a simmer and cook, stirring frequently.  Add salt and pepper.  Slowly whisk in the milk and cream and simmer, stirring until well incorporated and thick.  Turn heat to low and add cheeses.  Stir until cheese is melted.

Adapted from: http://www.foodnetwork.com/recipes/emeril-lagasse/savory-crepes-with-creamy-chicken-ham-and-mushroom-filling-recipe.html

The Roof Tomato Salad- Mom

The Roof Tomato Salad

Makes 6 main course servings

Ingredients:

16 oz chopped spinach (cleaned and trimmed)

1/2 cup  oil

4 large thinly sliced red tomatoes

1 cup thinly sliced red onion

1 1/2 cup shredded mozzarella

1/4 cup chopped fresh basil

1/4 cup lemon juice

1/2 cup pine nuts

Salt and black pepper

In a small bowl, combine the oil, fresh basil, lemon juice, and salt and pepper to taste to make a dressing for the salad. Toast the pine nuts in low heat. Combine the tomatoes, red onions, mozzarella, spinach and toasted pine nuts in a large salad bowl, and toss the dressing with the vegetables until coated evenly just before serving. Add extra salt and pepper as needed.

Adapted from: http://www.deseretnews.com/article/705323170/Recipe-of-the-week-The-Roof-Tomato-Salad.html?pg=all