Slow-roasted salmon with walnut-olive vinaigrette

Active: 20 minutes; Total 50 minutes; Serves: 6

Olive oil, extra virgin	½ cup + ¼ cup
Paprika, smoked	1 tablespoon
Lemon, zest and juice	1 tablespoon zest + 3 tablespoons juice
Salmon	2 ½ pounds
Salt, kosher	2 ½ teaspoon + ¼ teaspoon
Pepper, freshly ground	½ teaspoon + ¼ teaspoon
Parsley, flat leaf, finely chopped	½ cup
Walnuts, toasted, finely chopped	¼ cup
Vinegar, champagne or white wine	¼ cup
Olives, kalamata, pitted, chopped	¼ cup
Olives, Castelvetrano, pitted, chopped	¼ cup

1. Preheat your oven to 325°F; set a rack in the middle position. 
2. Whisk ½-cup oil and paprika in a small bowl; set aside 1 tablespoon of the oil mixture, and then stir the lemon zest and juice into the oil mixture in the small bowl. 
3. Place the salmon in a large baking dish; sprinkle both sides with 2 ½-teaspoons salt and ½-teaspoon pepper (tuck the tapered end of the salmon under if needed to fit in the dish). 
4. Pour the lemon-paprika mixture over the salmon; bake until the thickest party of the salmon flakes easily with a fork, about 30 to 35 minutes, spooning lemon-paprika mixture in the baking dish over the salmon every 10 minutes. 
5. Remove from the oven; let rest 5 minutes. 
6. Whisk together parsley, walnuts, vinegar, olives, and ¼-cup oil in a small bowl; season with ¼-teaspoon salt and ¼-teaspoon pepper. 
7. Using two large spatulas, carefully lift the salmon from the baking dish, and transfer to a large platter; discard remaining lemon-paprika mixture in the baking dish. 
8. Spoon the walnut-olive vinaigrette on the salmon. 
9. Drizzle the salmon with the reserved oil mixture. 
10. Serve warm or at room temperature. 

Recipe from Food&Wine, by Justin Chapple.

Walnut & blue cheese stuffed dates

Dates, Medjool, seeds removed	24
Blue cheese, creamy variety	¼ cup
Walnuts, toasted	½ cup

1. Pack the blue cheese inside of each date with cheese.
2. Jam as many walnuts into the cheese as you can manage.
3. Devour.

Recipe based on a tasty nibble discovered at Casa de Fruta.

Kale & fontina chicken roulade with garlic cream sauce & saffron rice

Kale, lacinato, stems removed, finely chopped	1 cup
Tomatoes, sun-dried, thinly sliced	3
Lemon juice, fresh	2 teaspoons
Oil, olive, extra-virgin	1 tablespoon + 2 tablespoons
Salt
Walnuts, toasted, finely chopped	½ cup
Fontina, grated	½ cup
Chicken breasts, boneless, skinless, pounded to ½-inch thickness	2
Pepper, freshly ground
Rice, jasmine	1 cup
Water	1 ¼ cups
Saffron threads	Pinch
Butter, unsalted	¼ cup
Garlic, minced	4 cloves
Flour, all-purpose	2 tablespoons
Chicken broth, low-sodium	1 cup
Thyme, dried	1 teaspoon
Basil, dried	½ teaspoon
Half & half	½ cup
Parmesan, grated	½ cup

1. Preheat the oven to 350°F. 
2. In a small bowl, combine the kale and tomatoes, drizzle with the juice and 1-tablespoon oil, and, using your fingers, rub into the kale mixture; season with salt. 
3. Add the walnuts and cheese, tossing to combine well. 
4. On a clean work surface, spread a pounded chicken breast cut side up and the short side facing you; season with salt and pepper. 
5. Place half of the kale mixture on the breast. 
6. Starting at one long end, roll the chicken around the kale mixture; use toothpicks or baking twine to secure the roulade, and repeat with the remaining breast. 
7. In a large oven-safe skillet, heat 2-tablespoons oil over medium-high heat. 
8. Generously season the outside of the chicken roulades with salt and pepper, and clean away any kale mixture that may have adhered to the outside. 
9. Carefully transfer the chicken seam side down to the skillet, cook 2 to 3 minutes per a side, until golden brown on all sides. 
10. Melt the butter in a small saucepan over medium heat. 
11. Add the garlic, and cook, stirring frequently, until fragrant, about 2 minutes. 
12. Whisk in the flour until lightly browned, about 1 minute. 
13. Gradually whisk in the broth, and then add the thyme and basil. 
14. Whisk in the half & half and cheese until slightly thickened, about 2 minutes; season with salt and pepper, to taste; set aside, keeping warm. 
15. Bake until it is no longer pink throughout, about 15 minutes. 
16. Boil the water, add the rice and saffron, cover and reduce to a simmer for 15 minutes; fluffy with a fork, and set aside, covered. 
17. Serve the chicken roulade over the rice topped with the sauce.

Buni's Bowl

Walnut halves and quarters	1 cup
Blue cheese	3 ounces
Buttermilk	3 tablespoons
Sour cream	3 tablespoons
Mayonnaise	2 tablespoons
Vinegar, white wine	2 teaspoons + ½ cup
Sugar	¼ teaspoon
Garlic powder	¼ teaspoon
Salt
Pepper, freshly ground
Onion, red, halved, cut into thin slices	1 medium
Duck breast, seared (see recipe)	2
Dates, Medjool, seeded, coarsely chopped	1 cup
Arugula	2 cups
Baby spinach	2 cups
Tomatoes, cherry	1 cup

1. Preheat the oven to 375°F; ensure a rack is mounted in the center. 
2. Line a baking sheeting with parchment or foil, spread the walnuts in a single layer, and baking until toasted, about 5 to 10 minutes; set aside on a rack to cool. 
3. In a small bowl, mash the blue cheese and buttermilk together with a fork until the mixture resembles large-curd cottage cheese. 
4. Stir in the sour cream, mayonnaise, 2-teaspoon vinegar, sugar, and garlic powder until well blended; season with salt and pepper. 
5. In a small bowl, combine the onion and ½-cup vinegar with 1-teaspoon salt; let set at least 15 minutes to pickle. 
6. In a large bowl, toss the arugula and spinach with the dates, walnuts, pickled onions (discarding the vinegar), and tomatoes. 
7. Drizzle with dressing, toss, and drizzle on a bit more before mounding into serving bowl. 
8. Top with sliced, seared duck breast meat.

Recipe based on James' love of walnut and blue cheese stuffed dates.