Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils

http://www.bonappetit.com/recipes/2010/04/salmon_with_sweet_chili_glaze_sugar_snap_peas_and_pea_tendrils

Rating: 5

This recipe is delicious, super easy and fast.  I have made it twice now and both times it turned out great.  I especially like how the sweet peas contrast with the spicy marinade.  I highly recommend to anyone who likes salmon.

The Best Bon Appetit Night Ever!!!!

Limoncello Champagne Cocktails with Mint
http://www.bonappetit.com/recipes/quick-recipes/2010/05/limoncello_champagne_cocktails_with_mint
Rating: 4
Very tasty and excellent to impress guests.  Would make again for a bridal shower or brunch.  The only tricky part is straining the lemon rind and mint mixture, so just quadruple the recipe when you make it so you don't have to keep blending and straining while your guests are there.  The limoncello I found was a little pricey (about $22/bottle) but worth it.  You can buy cheaper champagne, but don't go so cheap your guests wake up with a headache, in other words no Andre please.

Toasted Bread with Burrata and Arugula
http://www.bonappetit.com/recipes/2010/05/toasted_bread_with_burrata_and_arugula
Rating: 5
Excellent!  Super easy!  It has burrata in it, need I say more.  Elizabeth found delicious Burrata at Bay Cities Deli in Santa Monica.

Green Goddess Dressing
http://www.bonappetit.com/recipes/2009/05/green_goddess_dressing
Rating: 5
I have made this many times and it is my favorite salad dressing.  Very unique and refreshing.  I especially like how the tarragon flavor really stands out.  Feel free to substitute low fat milk for the cream and omit the anchovies if you don't have/like them.

Mussels Steamed in Beer with Crème Fraîche, Herbs, and Parmesan Croutons
http://www.bonappetit.com/recipes/2010/05/mussels_steamed_in_beer_with_creme_fraiche_herbs_and_parmesan_croutons
Rating: 5
Absolutely delicious!  The creme fraiche really makes it rich and the tomato helps balance it out.  Be sure to make more croutons than the recipe calls for because you will want them.


Strawberry Granita with Whipped Cream
http://www.epicurious.com/recipes/food/printerfriendly/Strawberry-Granita-with-Whipped-Cream-238535?printFormat=photo
Rating: 4
Really easy and tasty.  Nice low fat dessert option, unless you have it with a cup of whipped cream like I did.  I probably would have given it a 5, but it just wasn't as good as the stuff in Sicily...but hey that is a pretty high bar to set.

The Worst Bon Appetit Night Ever

Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana http://www.bonappetit.com/recipes/2009/06/shrimp_and_cotija_enchiladas_with_salsa_verde_and_crema_mexicana

Rating: 0 (would not make again)

Husband quote: "You two shouldn't call it Bon Appetit dinner, you should call it Bon Appetit late night meal."

Do not be fooled by the picture people.  While tasty these are totally not worth the time, especially since you can get enchiladas at any Mex restaurant for pretty cheap.  We started cooking at 5 and dinner wasn't ready until about 10:30.  Luckily we had some excellent guacamole and margaritas on hand.  The main reason it took so long was that you have to roast and peel everything in the salsa verde.

Easter Lamb

Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

recipe by Sisi Carroll

April 2010 Bon Appetit

Rating (1-poor to 5-excellent):  3 points

Comments:  Overall, very good flavor.  However, the meat was kind of tough.  For lamb lovers like myself I think it is better to roast slowly or smoke on the barbecue.

Ingredients:

1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness

8 garlic cloves, peeled, divided

1/2 cup whole grain Dijon mustard

1/2 cup extra-virgin olive oil

1/4 cup dry white wine

2 tablespoons finely chopped fresh rosemary

2 tablespoons fresh lemon juice

Nonstick vegetable oil spray

Fresh rosemary sprigs and fresh parsley sprigs

Preparation:

Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15x10x2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.

Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.