Our meal last night was:
Whole wheat shell pasta with caper pesto, roasted fennel, and smoked salmon.
Bibb salad with toasted pumpkin seeds and fresh raspberry vinaigrette.
For the pasta, all you do is roast the sliced fennel with oil, salt and pepper in a 400-degree oven for 15-20 minutes. Meanwhile, make the pesto by blending roughly one-third cup capers, one tablespoon white miso, one big handful of parsley, a small handful of walnuts, a big pinch dried oregano, a big pinch red pepper flakes, one tablespoon ume vinegar, and one-fourth cup olive oil. Cook the pasta until al dente, drain, and stir in the pesto, a pat of margarine, roasted fennel slices, and pieces of smoked salmon. Delicious!!
The raspberry vinaigrette is made by blending one-half cup fresh or frozen raspberries, two tablespoons raspberry vinegar (I have a really high quality one that I could practically drink from here), and one-fourth cup olive oil.