Last night, I experimented with an idea I've had for party food - chopped up a utility/select piece of tenderloin from local grass fed cattle, mixed in minced shallots and a dollop of course ground mustard. Rolled portions of this mixture up in Grands croissant dough, making beef filled croissants. Served these with sliced homegrown tomatoes layered with slivers of Saint Andre cheese and drizzled with EV olive oil. The beverage was Reissdorf Kolsch.
One of my wife's favorite comfort foods is Knorr's Parmesan noodles. Last night, she made this, mixing in flaked leftover smoked salmon during the 2 minute "rest phase." Accompanying this were sliced (home grown) tomatoes and avocado. Yum!