Salmon Burgers

·   
      (14.75 ounce) can salmon

·          

1/4 medium onion, chopped

·          

1/2 cup cracker crumbs

·          

1  eggs, beaten

·          
     chopped fresh parsley

·          

 1/2 teaspoon turmeric

teaspoon Dijon mustard 

Sprinkle of cayenne pepper

·          

·         Olive Oil

Directions 

Drain the salmon. Flake the meat.  over medium- high heat add olive oil, onion, and cook until tender.

2.    In a medium bowl, combine the onions, 1/3 of the cracker crumbs, egg, parsley, turmeric  cayenne, Dijon mustard and salmon. Mix until well blended, then shape into  patties. Coat patties in remaining cracker crumbs.

3.   

     Pour small amount of olive oil in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.
    
     Serve with horseradish mustard. 

Broccoli Soup

1/4 onion, chopped

·          

stalk celery or root, chopped

·          

2 cups chicken broth

·     
      2 cups vegetable broth

2  cups broccoli florets chopped

·          

1 tablespoon butter

·          

1 tablespoon all purpose flour or GF flour

·          

1 cup milk

·          

ground black pepper to taste

        Olive Oil

·          

Directions

    In medium sized stock pot add in olive oil, sauté onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.

2.    

     Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.

      Puree in batches until smooth and pour into pot. Alternately, you can finely cut all of the ingredients before combining together.

3.   

     In stockpot, over medium-heat add butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
      
      Add cheese/nutritional yeast if desired.