Salmon Salad with Cheesy Bread Sticks

Ingredients:

• 1 ounce Neufchatel cheese
• 8 whole wheat bread sticks
• 2 tablespoons chopped chives
• 1 pound asparagus, trimmed
• 4 5-ounce salmon fillets
• 3/4 teaspoon salt
• Nonstick cooking spray
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 6 cups mixed greens
• 1 cup red seedless grapes, halved

Directions:

1. Microwave the Neufchatel in a bowl until just warm, about 10 seconds; stir until smooth. Roll one end of each bread stick in the cheese and sprinkle with chives. Set aside.

2. Add 1 inch water to a skillet and bring to a boil. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain; run under cold water. Cut into bite-size pieces.

3. Sprinkle the salmon with 1/2 teaspoon of the salt. Coat a grill pan with cooking spray. Add salmon and cook over medium-high heat 4 minutes per side.

4. Whisk together the olive oil, lemon juice, and remaining salt. Combine the greens, grapes, and asparagus; toss with 2 tablespoons of the dressing. Drizzle remaining dressing over the warm salmon.

5. Divide the salad among four plates; top each plate with a salmon fillet and two bread sticks.

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Mushroom and Asparagus Fettuccine

Ingredients:

• 8  ounces  dried fettuccine or linguine
• 8  ounces  asparagus, trimmed and cut into 1 1/2-inch pieces
• 3  cups  sliced fresh shiitake or crimini mushrooms
• 1  medium  leek, thinly sliced, or 1/2 cup chopped onion
• 3  cloves  garlic, minced
• 1  tablespoon  olive oil
• 1/3  cup  mushroom broth or vegetable broth
• 1/4  cup  half-and-half or light cream
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1  cup  chopped plum tomatoes
• 1  tablespoon  finely shredded fresh basil
• 1  tablespoon  finely shredded fresh oregano
• 1/4  cup  pine nuts, toasted
•     Finely shredded Parmesan cheese (optional)

Directions:

Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.

Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.

Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.

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