Maria's Gourmet Catering is coming on the Good Morning Show on Saturday!

If you'd like to visit them, they're located at 2130 Lawndale Dr, Greensboro, NC 27408.

You can also give them a call at (336) 379-8646.

And if you'd like to check out their website, here's a link:

Roasted Salmon and Asparagus over Farfalle pasta

2 TBS Butter

2 Shallots copped fine

2 Cloves of garlic minced

1 Cup heavy Cream

1 TBS Dijon Mustard

Peel of one lemon

Juice of one lemon

½ Teaspoon of white pepper

½ teaspoon of salt

1 cup chicken or clam broth

1 TBS corn starch mixed with 2 TBS of water

2 TBS of chopped fresh dill

1 lb asperagus cut in ½ pieces

1 lb salmon broken into chunks

1 1/3 cup of farfalle pasta cooked

Brush salmon with olive oil and lightly salt and pepper and bake at 350 for 10-15 minutes (until cooked to your liking)

In sauce pan on low heat melt butter, add shallots and garlic once butter starts to bubble. Sauté` until soft (about 3 minuntes)

Add lemon peel and sauté one minute

Add cream, Dijon, lemon juice, salt and pepper, and broth. Bring to low boil. Let boil 5 minutes then whisk in cornstarch/water mixture. Reduce heat and simmer 5 minutes while whisking

Add asparagus and dill and simmer 2 minutes

Toss cooked pasta with sauce.

Ladle pasta and sauce onto plate and topped with large chunks of salmon, Garnish with lemon slices and fresh dill

Serve with Spinach, strawberry salad

Spinach and Strawberry salad


1.4 cup balsamic vinegar

One small shallot minced

1 TBS Dijon mustard

1 teaspoon honey

½ cup Olive oil

Blend all dressing ingredients well then slowly whisk in Olive oil until emulsified


½ lb baby spinach washed with stems removed

One head romaine lettuce broken into small pieces

One pint of sliced strawberries

½ cup toasted sliced almond

½ small red onion sliced very thin

¼ cup crumbled gorgonzola (optional)

Combine all ingredients except almond and gorgonzola. Toss with dressing and top with almonds and gorgonzola