Preheat Oven:

• Preheat the oven to 400 degrees F. (200 degrees C).

Cream Cheese Mixture:

• In a mixing bowl, combine the room temperature cream cheese, thawed and drained spinach, and shredded cheese. Mix until all of the ingredients are well incorporated. Season this mixture with a pinch of salt and pepper to taste. Set the filling aside.

Puff Pastry:

• On a lightly floured surface, roll out the thawed puff pastries sheets into a rectangle.
• Place half of the the cream cheese mixture in the center of each of the puff pastry, leaving some space around the edges.
• Lay the salmon fillets on top of the cream cheese mixture, centered within the puff pastry.
• Season the salmon with salt and pepper to taste.
• Carefully, fold the puff pastry over the salmon and filling to encase it completely. Make sure to seal the edges by pressing them together firmly. Use a little water to help seal, if needed.
• Transfer the Salmon Wellingtons to a baking sheet lined with parchment paper, seam side down.
• Using a sharp knife, make a few slits on top of the pastry to allow steam to escape during baking. This will help prevent the pastry from getting soggy.
• In a small bowl, beat an egg to create an egg wash. Brush the top of the pastry with the egg wash to give it a nice golden color when baked.
• Place the baking sheet in the preheated oven, and bake for approximately 25-30 minutes or until the puff pastry is golden brown and the salmon is cooked to the desired level of doneness. The internal temperature of the salmon should reach 145 degrees Fahrenheit (63 degrees Celsius).
• Remove the Salmon Wellington from the oven, and let it rest for a few minutes before slicing and serving. Service with a lemon wedge.

• Peel and grate the parsnips and potatoes and rinse them gently under cold water.
• Lay out the grated veggies on a few paper towels or a clean kitchen towel and pat them dry. The drier the better.
• Stir together grated potatoes and parsnips with chives, egg whites, cornstarch, Kosher salt and ground pepper.
• In a large skillet set over medium-high heat add some of the butter and some of the oil. Swirl together as butter melts.
• Working with about 1/3 cup of potato mixture, wring it out to remove some of the liquid, the add it to the hot pan and use a spatula to gently press it flat. Repeat until the pan is full. Try not to crowd the latkes too much so they brown nicely.
• Fry latkes over medium-high heat for about five minutes per side. They should be really nicely browned.
• Remove cooked latkes and let drain on a paper towel. Repeat until all the potato mixture is used. Add more butter and oil to the pan as needed to keep the pan well-oiled.
• Serve latkes immediately with sour cream and chives,

• Lay out phyllo dough cups on sheetpan
• Fill each cup with small wedge of brie
• Top with diced pears
• Top with honey
• Top with a few thyme leaves each
• Preheat oven to 400
• Bake 12 to 15 min
• While baking toast walnuts in a dry sautee pan
• Garnish with toasted walnuts