Servin’ Up Good Eats

Chef April Howell from Martin’s School of Cooking demonstrated these recipes at the Builder’s Association of Elkhart County home show which was held Feb. 25-27.

Low-Carb Egg Roll in a Bowl

Makes 2-4 servings

Ingredients: 1 lb of ground sausage, chicken, turkey or even beef 7 cups of coleslaw mix 2 tablespoons of low sodium soy sauce or coconut aminos 1 tablespoon of garlic, fresh chopped 1 tablespoon of ginger, fresh chopped 1/2 cup of green onions

Toasted sesame seeds to add crunch

Opt: water chestnuts, mushrooms, or anything else you want to add!

• Cook choice of protein by stirring and crumbling until cooked through • Stir in garlic and ginger.

Cook a few minutes more until fragrant • Add coleslaw and soy sauce and stir until well combined and heated through • Top with green onions and drizzle with more soy sauce or your choice of sauce.

For a saucy kick, add 1 tablespoon of red pepper flakes, Hoisin, even Yum-Yum Sauce or Sweet -n- Sour sauce.

Bourbon Glazed Salmon with Garlic Green Beans

Makes 4 servings

Ingredients: 4 tablespoon butter 1/2 cup dark brown sugar 1 1/2 lbs. salmon filets (4) 1/3 cup Bourbon Green beans, cleaned and blanched 1-2 tablespoons fresh garlic, chopped

• Melt butter in a large skillet over medium heat • Stir in brown sugar • Place salmon filets on top of mixture and cook for 5 minutes • Turn salmon and pour bourbon around filets. • Throw in a handful of green beans and chopped garlic • Continue cooking for 5 minutes or until fish tests done with a fork • Serve salmon with the glaze spooned on top along with green beans n