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Savor salmon stuffed with sautéed artichokes

leftPhil LempertPhilLempertTODAY Food Editorhttp://supermarketguru.com/page.cfm/367mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.comIn this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS W
/ Source: TODAY

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Phil Lempert

PhilLempert

TODAY Food Editor

http://supermarketguru.com/page.cfm/367

mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.com

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Artichoke-Stuffed Salmon with Rosemary Shrimp and Spaghetti Squash from the New England Culinary Institute in Montpelier, Vt.

Ever wish you went to culinary school to reveal that inner chef? Well, you can try to conjure up that artist right in your own kitchen. This week’s recipe is “stolen” from the New England Culinary Institute (NECI). Culinary schools are great places to enjoy a fine dining experience as well as try out new culinary creations. Artichoke-Stuffed Salmon with Rosemary Shrimp and Spaghetti Squash is a relatively simple recipe for something that's as tasty and appealing as this is.



left/msnbc/Components/Photos/060726/060726_Benzing_vsml_2p.jpg2788100000leftfalse#000000http://msnbcmedia.msn.com

Courtesy of Tim Benzing

1PfalsefalsefalsefalseAbout the chef: Tim Benzing was educated at the NECI and, after some detours, he’s back there as a chef instructor. Besides a culinary arts degree, Benzing also received a degree in business studies from Ohio University. His culinary experience has included being sous chef at John Egan's Big World Pub & Grill and executive chef at Tuckerhill Lodge, both in Waitsfield, Vt. Benzing was also been a saucier and entremetier at Flagstaff House Restaurant in Boulder, Colo.

New England Culinary Institute for $12. This recipe is for a serving size of two.

Artichoke-Stuffed Salmon with Rosemary Shrimp and Spaghetti Squash

Chef Tim Benzing of the New England Culinary Institute





rightfalsefalse0falsefalse25New England Culinary Institute (NECI)

250 Main Street

Montpelier, VT 05602

877-223-6324

www.neci.edu

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.