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.

• Remove steaks from the refrigerator and pat dry with a paper towel. Generously season steaks on both sides with salt and pepper. Cover and allow to sit at room temperature for 15 minutes. Pre-heat grill if you are grilling steaks.

Make the red wine sauce:

• Place the avocado oil in a large saute pan placed over medium heat. When warm add the garlic and shallots. Saute for about 1 minute, until tender. Add the mushrooms and saute a few more minutes until they have lost most of their moisture.
• Add red wine, balsamic vinegar, and thyme sprigs. Bring to a boil over high heat. Allow wine mixture to reduce until thickened, about 4 minutes.
• Add in beef stock, and cook over high heat, until the sauce is reduced and thickened by about ½, about 5 minutes. Remove from heat (strain if desired for a smooth sauce). Discard thyme sprigs, then whisk in butter. Adjust seasonings.

Cook the steaks (pan method):

• Heat a large heavy-bottomed (oven-safe if you prefer your steaks medium-well to well done) pan(s) over medium-high heat. When hot add the oil. Carefully place steaks in the pan and cook for 5-7 minutes (depending on thickness). Turn the steaks, and cook for another 5-7 minutes for medium-rare and longer for medium. For well-done steaks, transfer the pan to a 300-degree oven and continue cooking for 10 more minutes. Place steaks on a platter and top each with a tablespoon of butter. Cover with aluminum foil to keep warm.

To grill steaks:

• If you would like to grill the steaks, pre-heat the grill to medium, and when hot brush down to clean. Using an oiled clean rag, wipe the grates to remove any residue. Place the steaks on the grill and cook according to the above times, moving steaks to cooler areas if well-done is desired.

To finish:

• Plate steaks, top with sauce, and garnish with parsley.

MAKE THE PUDDING

• Pour into a medium-size pot the coconut and almond milk. Add monk fruit or sugar and bring to boil.
• While the milk is warming up, in a medium bowl mix 1 cup of water with cornstarch and rose water. Mix until smooth.
• Once the milk boils (make sure it boils), turn the heat to the lowest and add the cornstarch mixture. Cook over low heat for 5-6 minutes, stirring constantly until you see the first boiling bubble and the mixture begins to thicken.
• Pour into serving dishes, either a 5-6 oz cups or a single Pyrex baking dish. Cover immediately with plastic wrap and refrigerate for at least 2 hours or overnight.

MAKE THE SYRUP

• In a pan over medium-high heat bring to boil water, red tea bags, monk fruit or sugar, and rose water. Let boil 2 more minutes and turn off the heat. Let cool completely.
• When the malabi chilled pour 1-2 tbsp of the syrup on the malabi, add crushed pistachios or peanuts, pomegranate seeds and shredded coconut (optional).

• Pre-heat oven to 400 degrees.
• Clean mushrooms, by gently rinsing with cold water. Place on a clean dishtowel and remove stems. Reserve mushroom caps and finely chop the stems.
• Heat a sauté pan to medium and when hot, add the olive oil, the mushroom stems, and then the Italian sausage. Cook, chopping sausage into small pieces with a spatula. Place cooked sausage in a large bowl.
• Add the lemon juice, bread crumbs, parsley, garlic, and mozzarella cheese. Mix thoroughly.
• Fill each mushroom cap with the sausage and cheese mixture. Sprinkle with parmesan cheese.
• Bake for 12-15 minutes, or until mushrooms are lightly browned. Allow mushrooms to cool slightly before serving. They will be hot!