Get stylish, easy

Delicious, healthy meals, which can be prepared in advance and cold, many of us like to be the hostess with the mostest, welcome dinner guests with open arms and a cheerful greeting. However, thoughts of slaves on a hot stove, a mixture of driving a number of dishes, which are synchronized with a maturity at the same time and missing the whole group in the process, so that even experienced cooks to take a break.

There are some simple rules that reduce noise and make it accessible at home fun and easy, even novice cooks:

1. Choose dishes that can be prepared in advance and, if possible, can be served cold or at room temperature. Why put in place to unnecessary anxiety, trying to prepare a meal that is prepared on site, and was immediately? Not only sports and ruin that shirt pretty, but we must also consider your guests fail to arrive exactly when you expect or hope. By having the food prepared in advance and waiting on the table, you can relax and really enjoy the company of their guests. A relaxed, not worrying about home is the best type.

2. Limit the dishes they serve only one input and one or both sides. Gone are the days of service for multiple entries to please picky eaters. Of course, limitations and food allergies must be taken into consideration, but do not feel obliged to offer more choice of candidates. Keep it simple and stick to a couple of dishes. Simple is elegant.

3. Use the ingredients in their recipes for table decoration. Do not bother trying to find the perfect table decoration or center. Keep fresh herbs and vegetables to use, or fruit. The use of ingredients found in your menu to tie everything together perfectly elegant distribution. For example, if you use lemon linguine, consider sending some lemons in bulk at the table or put a lot of lemons in a bowl. fresh market look delicious and colorful. Best of all, you can use later if it does not hurt.

One of our favorite combinations of meals are prepared in advance Soyak cooked salmon with sesame and peanut Noodles. Salmon is a turn on the salmon teriyaki add Dijon mustard gives a spicy teriyaki sauce that makes ordinary seem rather mundane. The noodles are fresh and tasty peanut sesame noodles you remember your favorite Chinese restaurant, but they are made with regular spaghetti pasta. Both dishes can be made in advance and is wonderful served at room temperature. If you or your guests do not like salmon, serve noodles with teriyaki chicken or tofu.

Soyak cooked salmon

4 (6 ounce) salmon fillets, preferably Wild Alaskan Salmon ½ cup of Trader Joe's Soyak, Veri Veri Teriyaki sauce, teriyaki or bottle,
1 tablespoon Dijon mustard
2 tablespoons green onions, chopped
1. Preheat grill on high setting. Place rack on second level of the top, about 6 inches from heat. 2. Combine Soyak and mustard. Pour over salmon and marinate for 10 minutes while the oven heats.
3. Place the seasoned fillets on a sheet of aluminum foil-lined baking sheet, skin side down. Discard the marinade. Grill the salmon for 6 minutes or until fish.
4. Garnish with green onions.

If you prefer to cook fish on the stove, heat a grill pan over medium heat. Cook 2-3 minutes per side.

Makes 4 servings

Peanut sesame noodles
8 ounces spaghetti noodles
1 cup shredded carrots available pre-shredded in the produce section of a cup of peeled and sliced
2 green onions, chopped
¼ cup roasted peanuts, crushed the first Cook noodles according instructions on the

packaging. Drain.
2nd Pour Easy Peanut Sauce (recipe below) over noodles and toss until noodles are well coated. Add the carrots and cucumbers. Mix gently.
3rd Garnish with green onions and crushed peanuts.

Easy Peanut Sauce

¼ cup Soyak Trader Ming Veri Veri Teriyaki as butter or other bottled teriyaki sauce
¼ cup creamy peanut
1 tablespoon sesame salt water
¼ cup oil
1 Whisk Soyak, peanut butter and sesame oil and mix well.
2nd Add water and mix well.

4-6 servings

(From the kitchen with all things Trader Joe's by Deana Gunn and Wona miniata and reprinted with permission.)

(Originally published in GoArticles and reprinted with permission of the authors, Deana Gunn and Wona miniata).