Salmon tartareThis is a pretty and tasty appetizer, the recipe uses raw egg yolks for the sauce, you could omit the eggs altogether and it would not change much to the outcome of this recipe.Sauce Maître d’hôtelThis is a traditional french garnish for steaks. Easy to make ahead and freeze.Scallops with vanilla juiceThis is an unexpected yet delicious combination. This would be nice with basil flavoured mashed potatoes and leeks but I would also add a colourful crunchy vegetable to the dish. You can pour the sauce over everything.seven layer dipShakshukaShakshukaShakshuka is a classic North African and Middle Eastern dish.
I serve this in the pan directly on the table (be careful it will be hot).
I like to serve this with toasted whole-wheat pita bread.
You can adjust the "heat" by adding or subtracting some jalapeno peppers.