Salmon, shrimp, and spinach.

The perfect after-yoga meal.  The salmon filets are seasoned with salt and pepper, then roasted.  Garlic-infused olive oil is slowly heated in a large pan, then the shrimp and spinach are added just as the salmon is coming out of the oven.  (Roasted sweet potatoes were served about 15 minutes later.  My timing was a little off.)

Olives & Hummus

Hors D'oeuvre.  While dinner in being prepared, a plate of stone-ground crackers with garlic hummus and three kinds of olives, including the ones stuffed with garlic (so good!).  Served with a heaping side of upbeat music.

BBQ, bacon-cheddar burgers!

The cut side of the ciabatta is brushed with bacon grease, then toasted on the grill before being coated with a sweet BBQ sauce.   Each burger is one-third of a pound of ground beef (85/15) with yellow onions, garlic, and other seasonings.  The burgers are grilled and topped with crisp, crumbled bacon and diced red onions, then a pile of sharp cheddar is melted on top, then topped again with sliced dill spears.  Served with sweet potato fries and a side of honey for dipping.

Late-night trail mix for two.

Trail mix:  cashews, pistachios, almonds, walnuts, hazelnuts, dried cherries, and dark chocolate.

Ten. Twenty-three. Twelve.

Shrimp fettuccine alfredo with broccoli.  The broccoli is steamed, then dunked in an ice bath.  The shrimp is sauteed with butter, garlic, lemon juice, and white pepper.  The alfredo is rich and lemony with fresh cream, butter, garlic, good parmesan, white pepper, lemon zest, lemon juice and a little nutmeg.  All of it tossed together and served hot.

BBQ Chicken Salad

Chicken breast marinated in BBQ sauce, then wrapped with bacon and grilled.  The salad is arugula with grilled red onions, cucumbers, corn (grilled in the husk, then the kernels cut off for the salad), fire roasted red and yellow bell peppers, and seasoned walnuts.  Served with toasted rosemary bread.