Wild Salmon Paired With Garlic Roasted Vegetables
                             Cook Time + Prep: 35 Minutes

Star Players on the Wild Salmon Team:

1. Wild Salmon (fresh or frozen, keep in mind frozen has to be thawed first)

2. Broccoli: 8 little trees

3. Asparagus (about 9 or 10)

4. 1/4 of a red onion

5. 2 cloves of garlic

6. 1 Roma tomato 

7. 1 lemon

8. Butter (I use "I can't believe it's not butter")

9. Salt, pepper, pure olive oil, a dash of chili powder

Play-by-Play Action:

1. Set your over to 350 degrees

2. Put the asparagus, broccoli, chopped red onion, 1.5 chopped garlic cloves, and the chopped roma tomato on a cookie sheet.

3. Drizzle the vegetables with olive oil and sprinkle the salt and pepper evenly over top

4. Cut the end off of the lemon and then cut 3 slices

5. Put the 3 slices of lemon on the bottom of a separate dish for the salmon (I used a rectangular bread pan)

6. Place the piece of salmon atop the lemon slices (use the rest of the lemon's juice in the salmon pan)

7. Add salt, pepper, and a dash of chili pepper on top

8. Also, add a teaspoon of butter on top of the salmon before baking

9. The vegetables bake for about 15 minutes and the salmon bakes for about 10-12 minutes

10. You'll know that the fish is finished when you stick it with a fork and the sides flake apart

11. Pour yourself a glass of white or Champaign and you're ready to rock!               

Italian Truffle Linguine

Cook Time: 25 minutes with everything chopped

Star Players for the Italian Truffles Team:

1. 1/2 box of dry linguine pasta

2. A pinch or two of Italian seasoning, sea salt, and pepper, cayene pepper

3. 1/2 cup of butter

4. 1/4 cup of olive oil

5. A pour (I'm heavy handed and don't measure this out) of sweet white wine: Riesling

6. 1/4 cup of fresh chopped parsley

7. Italian truffle cheese

Play-by-Play Action:

1. Bring a pot (half full) of H2O to a boil and add salt to speed up the process (when bioling add pasta cooks for 7-8 minutes, to make sure pasta is fully cooked throw *1 piece* against the wall.. if it sticks you're golden)

2. In a saute pan bring butter a melted state

3. Add player 2 (spices) onto the cooking court

4. When butter is melted add the olive oil and mix

5. Add the parsley

6. Add the sweet white wine and mix

7. Drain cooked pasta (don't rinse, people who eat alone love the starches anyways)

8. Mix the sauce and the pasta together for about a minute

9. Plate and add the shaved Italian truffle cheese (best part in my opinion)

10. Grab a glass of vino and turn on a movie or a basketball game and enjoy

              Shrimp Linguine with a Caliente Zing

                  Cook Time: 20 Minutes (if everything is chopped a head of time) 

The Star Players on the Shrimp Linguine Team:

> 1/2 a box of linguine
> 1/2 a pound of shrimp
> 1/4 cup of butter
>1/3 cup pure olive oil
> A medium pour of dry white wine (Chardonnay or Pinot Grigio, I never measure this ingredient, the more the merrier)
> 1/2 cup diced cherry tomatoes
> 3 cloves of fresh garlic, chopped and pealed
> A sprinkle of salt, pepper, and parsley
> Crushed red pepper, I use quite a good amount because I'm a spice freak (2 table spoons)
> Shaved Parmigiana cheese

Play-by Play Action: 

Okay, I'm sort of a prep queen, so I like to have everything chopped and ready to go before I start my plan of attack. It is up to you if you'd like to chop as you cook, but with these instructions keep timing in the back of your head. 
1. Set a pot (half full) with water on high (bring the water to a boil faster by adding salt (NaCl), it breaks down the water (H2O molecules) faster... Pasta boils in approximately 7-8 minutes.
2. Put the minced fresh garlic into a saute pan with butter on LOW (3-4) to let the gralic get a great light brown color, if you burn it you're screwed because burnt garlic is no bueno.
3. Add the shrimp (when they start to look like a more defined 'C' they are cooked)
3. Add the red pepper flakes and saute for about a minute
4. Add the salt, pepper, and parsley flakes to the buttery goodness
5. Add olive oil, followed by the white wine
6. Add diced tomatoes
7. Strain the pasta (don't rinse, you'll need the natural starches for the sauce to attach)
8.Add pasta to the wine wine butter sauced and mix for about a minute
9. Plate and top with shaved parmigiana cheese
10. Pour yourself a glass of white and dig in like Miss Piggy