Father's Day

I'm a daddy's girl. He's one of my favorite people in the world and I wanted to make him the best dinner ever.

The menu:

 

Goat Cheese Stuffed Figs Wrapped in Prosciutto:

 

Salmon Burgers:

 

and dessert! Maple Blueberry Tart:

 

DELICIOUS.

And so healthy. Figs, salmon, blueberries, greek yogurt... I am an antioxidant powerhouse.

Salmon Burgers:

* 1 lb skinless salmon, cut in 1/4 in cubes

* 1 T fresh peeled garlic, minced

* 2 t ground coriander, or 2 T fresh cilantro

* salt and pepper to taste

Toppings:

Sliced avocado, scallions, lemon wedges, watercress aoli

Directions:

Combine ingredients and form into 4 patties. Refrigerate for 2 hours. Heat 1 T olive oil in a nonstick skillet and cook 4-6 minutes on each side.

Maple Blueberry Tart with Walnut Crust:
* 1 cup graham cracker crumbs

* 1/2 cup toasted, chopped walnuts

* 1 egg white

* 1 T butter

* 8 oz cream cheese

* 1 1/2 cups greek yogurt

* 1/4 c maple syrup

* 2 cups blueberries

Directions:

1. Preheat oven to 325°F.
2. Add graham cracker crumbs and walnuts and process until the mixture looks like fine crumbs.
3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
4. For filling: Beat cream cheese, yogurt and maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining  maple syrup over the berries. Chill for at least 1 hour to firm up.