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.
Your Choice of Vodka……………1 ½ Parts
Dry Sherry………………….…..….1 Part
Homemade Bloody Mary Mix.…3 Parts
Coarse Salt………………………..2 tbs
Homemade Bloody Mary Mix:
3 Tbsp of olive tapenade
2 Tbsp Peperoncino & Garlic or Cayenne Flavored Olive Oil
1/2 tsp dried oregano leaves
1/2 tsp dried basil
1 heaping tsp celery salt
1 heaping tsp freshly ground black pepper
32 oz tomato juice
5 tsp hot sauce
2 oz fresh lemon juice
2 oz fresh lime juice
Homemade Bloody Mary Mix Preparation:
1. Combine all ingredients in a pitcher with a tight-fitting lid.
2. Close the pitcher and shake vigorously.
(Prepare up to four days in advance.)
1. Rub the juicy side of a lemon on the outer edge of a tall glass then roll the glass lip in coarse salt.
2. Add all ingredients to a cocktail shaker filled with ice and roll back and fourth between tall glass and tin.
3. Strain into prepared glass, and present with a cucumber spear and an olive.
Please Drink Responsibly!
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
Tostada Shells (about 10)
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
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.
2 blood oranges and/or navel oranges, peeled and sliced or sectioned
1/2 cup pomegranate seeds
1/4 cup sliced almonds
1 shallot, thinly sliced
1 small fennel bulb, thinly sliced
1 tablespoon orange juice
4 tablespoon Raspberry Balsamic Vinegar
1 tablespoon Blood Orange Vinegar
Place the greens in a large salad bowl. Top with the blood orange slices, pomegranate seeds, almonds, shallots and fennel. In a small bowl, whisk together the orange juice, vinegar and olive oil. Pour over the salad and toss to combine.
one package extra-firm tofu (around 14 oz)
2 tablespoons each white and black sesame seeds
1/3 cup panko bread crumbs
salt and pepper
¼ cup of Dark Toasted Sesame Oil
Weigh the tofu down from the top by placing a second bowl on top of the tofu and filling it with some canned food or other heavy items. Place in the fridge to drain for 15 minutes at least. The better-drained the tofu, the crisper it will fry. Slice the drained tofu into thick slices, about 3/4-inch. Toss panko and sesame seeds together in a small, shallow dish with some salt and pepper. In another small, shallow dish, lightly beat egg and season with salt and pepper. Dredge tofu slices first in egg mixture and then in panko mixture, making sure to get all six sides coated. Set aside in a single layer on a plate.
Meanwhile, heat a tablespoon or two of oil in a large, non-stick skillet over medium-high. Once a drop of water will sizzle and dance across the pan, gently place the tofu slices in to cook without touching each other. Give them 3 – 4 minutes per side, watching for panko to crisp and brown, then flip and repeat. Remove to a paper-towel lined plate to drain before serving.
1/2 bag of Pasta Mama Pasta
1 large cucumber, peeled, halved and seeded (use a spoon to scrape out the seeds)
2 medium carrots, peeled
1 cup (about 1/8 head) thinly shredded purple cabbage
1 bunch scallions, sliced
Cook the noodles according to package directions. These delicate noodles do not need to cook in a rolling boil, and don’t cook as long as the usual egg pastas, just as a heads up. Drain, then rinse with cold water. Run the cucumbers and carrots through the julienne blade on a mandoline to produce noodle shapes, or slice thinly, stack, and cut into long, thin matchsticks. Toss noodles, cucumber, carrots and cabbage together in a large bowl with the remaining sesame oil to taste. Serve immediately, or chill in the fridge for later.
To enjoy, top with piping-hot, crisp tofu and garnish with scallions.
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.