Lemon and Dill Salmon

2 lbs. salmon

Olive oil

Parsley (fresh or dried)

Green onions

Dill weed

Oregano

Salt 

Lemon juice

Arrange salmon fillets in a glass baking dish (9x13).  Drizzle olive oil over the fillets (1 to 1 1/2 T per pound works well). Rub oil into both sides of the fillets.  Sprinkle seasonings and green onions over the fillets. Bake at 350 for 20 minutes or until cooked through. I like to spoon up the excess olive oil and drizzle it over the salmon once or twice during baking to help the seasonings emulsify.  Once the fish is done, remove from oven.  Pour 1-2 T lemon juice into the drippings, stir, and spoon over the salmon.  Serve with steamed vegetables and rice or alfredo pasta.  

Banana Chocolate Chip Cookies

Sift the following:

2 1/4 cup flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

Beat until creamy:

2/3 cup mashed ripe banana

2/3 cup shortening

1 tsp. vanilla

To the banana mixture, slowly add in 2/3 cup sugar as you beat.  Add in 2 eggs.  Slowly add in your sifted dry ingredients.  Fold in 1 bag semi-sweet chocolate chips (2 cups).

Put rounded tablespoonfuls onto parchment paper on cookie sheets.

Bake at 400 for 10 minutes.