Check out my interview in LSA Magazine

 I was recently interviewed for an article in the latest edition of LSA Magazine, the Alumni Publication of my alma mater, The College of Literature, Science, and the Arts at the University of Michigan.  You can read the article, Dinner With Sara, at LSA.  Here are the featured recipes:

Roasted Salmon with Hot Mustard Cracker Topping

Makes 4 Servings
Hands-On Time: 10 Minutes
Total Preparation Time: 20 Minutes

1/3 cup sour cream, low fat or full fat yogurt (I like the Greek-style)
1 1/2 teaspoons prepared English mustard (preferably Colman’s)
1/2 teaspoon packed light brown sugar
35 to 40 wasabi rice crackers (Kame is a good brand)
Four 6-ounce pieces center-cut salmon fillet, skin removed
Kosher salt

Preheat the oven to 400°F. Combine the sour cream, mustard and brown sugar. Coarsely crush the rice crackers (about 1 cup). Season the salmon on all sides with salt. Arrange the pieces in one layer in a shallow baking pan, skinned side down. Spread the top of each piece with the sour cream mixture and top with some of the crushed crackers. Bake the salmon for 10 to 12 minutes, or until barely cooked through, and serve right away.

Sautéed Shredded Spicy Carrots

1 pound medium carrots
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1/4 teaspoon hot red pepper flakes or to taste
Kosher salt
Squeeze of fresh lemon or lime juice

Peel and coarsely grate the carrots, preferably using the grating disk of a food processor. Heat the oil with the butter in a large skillet over high heat until the butter is foamy. Add the carrots; turn down the heat to medium high, and sauté the carrots, stirring frequently, until they are just tender, about 5 minutes. Stir in the hot pepper flakes and salt to taste.

Edamame Mash

Makes 4 servings
Hands-on Time: 10 minutes
Total Preparation Time: 30 minutes

Kosher salt
4 cups fresh, peeled Edamame or one 16-ounce bag frozen
1/2 cup buttermilk
1 to 2 tablespoons unsalted butter
Freshly ground black pepper

Bring a medium saucepan of salted water to a boil over high heat. Add the edamame and cook for 20 to 25 minutes or until very soft. (Note: This is longer than the package directions tell you to cook them, but they need to be very soft in this recipe to be mashed.)

Drain the edamame and transfer to a food processor fitted with the chopping blade. Add the buttermilk, butter and salt and pepper to taste and puree until you reach the desired consistency. Transfer the mixture back to the saucepan and heat just until hot.
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