Brajuan Lewis (Elyria) and Joseph Okes (Brookside) with their featured dish.

March 6, 2010 -- Brajuan Lewis (Elyria) and Joseph Okes (Brookside), Culinary Arts seniors, created a vegetarian dish suitable to be prepared during Lent. The recipes were printed in The Morning Journal's Food section appearing in the paper on Wednesdays.

The recipes are listed below:

Lentil Vegetable Salad

1 T whole butter
1 Shallot, minced
1 ½ cup red bell peppers, small diced
1 ¼ cup Shitake mushrooms, sliced
2 cups Lentils, Cooked
1 T Parsley, Chopped
2 T Hazel Nuts, toasted, crushed
2 oz Lemon Thyme Vinaigrette (Yields 6 oz)
Lemon juice, 2 fl oz
Thyme, chopped, 1 T
Oregano, chopped, 1 T
Parsley, chopped, 1 T
Shallots, minced, 1 t
Salt and pepper, to taste, ½ t

1. Place whole butter in a large sauté pan over heat.
2. Place shallots with the butter.
3. Sauté shallots in whole butter until translucent.
4. Add red bell peppers cook until al dente.
5. Add the shitake mushrooms and cook 1 minute.
6. Add cooked lentils to the vegetable mix.
7. When finished take off heat, add in lemon thyme vinaigrette, mix well.
8. Add in chopped parsley, crushed hazel nuts.
9. Season with salt and pepper to taste.

Procedure (Lemon Thyme Vinaigrette)
1. Mix all ingredients well in a bowl.
2. Season to taste.

Salmon with Lemon Dill Butter

Yield: 1 serving
4 oz Salmon filet
1 slice lemon dill butter
Yield: 2 logs or 32 spoons (use a tablespoon to scoop and freeze, use as needed)
1# unsalted butter
4 T dill, chopped
3 T lemon juice
1 lemon and lemon zest
1/3 t salt
1/3 t black pepper

Directions:
1. Brush salmon with olive oil and season with salt and pepper. Grill salmon on both sides (approximately 3 minutes on each side) until medium rare.
2. Top with 1 slice of lemon dill butter when plated.

Directions: Lemon dill butter
1. Cube the butter and let come to room temperature.
2. Add the dill, lemon juice, zest, salt and pepper.
3. Mix until combined.
4. Place on parchment paper and roll into a log or scoop with a spoon and freeze individually.
5. Put into fridge until it hardens.

Carrots with Fennel

Yield: 1 serving
1 carrot
1 cup fennel
2 t butter
1 T honey
1 t fresh Tarragon
1/3 t salt
1/3 t black pepper

Directions:
1. Cut carrot in half and then quarter each piece.
2. Slice fennel with a bias cut.
3. Blanch carrots until fork tender.
4. Sauté carrots and fennel in a sauté pan with the honey, butter, tarragon, salt and pepper for flavor. (do not brown)