This recipe is pretty and satisfying enough to entertain with, yet easy enough to whip up on a weeknight.  This was one of my favorite childhood dishes with the creamy delicious cheese sauce enveloping the shells, topped with a flavorful zesty tomato sauce. Serve alongside a simple garden salad with a classic Extra Virgin Olive Oil & Balsamic dressing.

Ingredients:  
2 Salmon Filets
¼ cup Blood Orange Fused Olive Oil
¼ cup Blackberry-Ginger Balsamic Vinegar
1 Tbsp. Shoyu (Soy Sauce)
1 Tbsp. chopped fresh ginger
1-2 Tbsp. Toasted Sesame Oil
1 Tbsp. Toasted Sesame Seeds

Mix together olive oil, balsamic vinegar, shoyu (soy sauce), and ginger. Put salmon and olive oil mixture into a large re-sealable bag and marinate for 2-4 hours.
In a skillet, heat the sesame oil over med-high heat. Remove salmon, discard marinade, and cook salmon for 2 minutes on each side. Add salt and pepper to taste. Top with Sesame seeds.
Enjoy!

Tostadas:
2 lbs. Shrimp, peeled and deveined
¼ cup Chipotle Olive Oil
¼ cup Peach Balsamic Vinegar
2 cloves garlic, minced
1 small jalapeño, seeded and diced (optional)
1/8 tsp. smoked paprika
1/8 tsp. cumin
½ tsp. salt
2 ripe avocados, mashed together with ¼ tsp. salt
Queso Fresco
Tostada Shells (about 10)

Salsa:
1 package strawberries, washed and chopped
1 large jalapeño, seeded and minced
1/3 cup finely chopped red onion
1/3 cup chopped fresh cilantro
½ tsp. salt
1 Tbsp. Persian Lime EVOO
1 Tbsp. Strawberry Balsamic Vinegar

Instructions:
For the tostadas, combine shrimp with the next 7 ingredients, marinate at room temperature for 30 minutes.

Thread onto skewers, discard marinade, and grill or broil for 3 minutes on each side, or until cooked through.

To serve, spread mashed avocado on tostada shell, top with shrimp, queso fresco, and strawberry salsa.

For salsa, mix all ingredients together in a medium bowl.
Enjoy!

Ingredients:
1/2 box of our Garofalo pasta
3 tablespoons unsalted butter
2 Cups Parmesan, finely grated
½ Cup Heavy whipping cream
20ml Black Truffle Oil

Preparation:
Cook the pasta according to pack instructions, drain and reserve some of the water it was cooked in. Gently melt the butter in a large frying pan with heavy cream and cheese, add the pasta and toss the two together. Add 4-5 tbsp. of the pasta water to the pan. Season with salt and black pepper. Heat through then remove the mixture from the pan.
Top with grated Parmesan (Parmigiano Reggiano) and fresh Black Truffle if in season.
Serves 4-6

Baked Dill Salmon and Asparagus in Foil
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
 
Ingredients
4 (6 oz) skinless salmon fillets
1 lb asparagus, trim tough ends
1 sweet yellow onion, sliced
3 Tbsp Dill Flavored Olive Oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill, or chopped fresh thyme, or parsley

Directions:
Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Layer the sliced onion in 4 equal portions along the center of each length of foil. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer over the onions. In a small bowl stir together wild dill EVOO with garlic. Drizzle half of the oil mixture evenly over portion of onions and asparagus then sprinkle with salt and pepper. Prepare salmon by seasoning the bottom of each fillet with salt and pepper. Layer fillets over vegetables. Drizzle top of each salmon fillet with the remaining olive oil mixture and season the top with salt and pepper to taste. Top each with about 1 sprig of dill, thyme, parsley or any combination of these fresh herbs and 2 lemon slices (if you choose fresh thyme use about 3/4 tsp per packet if using parsley use 1 1/2 tsp as it is much milder). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.

Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 – 30 minutes. Unwrap and serve warm. Enjoy!