Salmon with Corn and Tomato Salad
Ingredients
1 pound small, ripe mixed yellow and red tomatoes, halved or quartered
1 cup cooked fresh corn kernels, from 2 ears
1 tablespoon white wine vinegar
2 teaspoons finely chopped fresh oregano
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 center-cut skin-on wild salmon fillets (about 6 ounces each)
Directions
Toss the tomatoes with the corn, vinegar, oregano and 3 tablespoons of the oil in a large bowl.
Season with salt and pepper to taste, toss again and set aside. Season the salmon with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet set over medium-high heat. Add the salmon, skin-side up, and cook until golden brown, about 4 minutes. Flip and continue to cook until just cooked through but still rosy in the center, about 3 minutes more. Serve with the corn salad.
Snow Leopard Melon and Cucumber Salad
Ingredients
2 tablespoons lime juice
2 tablespoons honey
1 teaspoon olive oil
pinch of salt
3 cups bite-sized pieces Snow Leopard Melon
2 cups cucumber cut into bite-sized pieces (about 1 medium cucumber)
1 tablespoon chopped fresh cilantro
Instructions
Add lime juice, honey, salt and olive oil to a small bowl or jar and stir or shake until honey has dissolved.
Mix the cucumber and melon pieces in a medium bowl.
Pour the dressing over the cucumber and melon pieces and add the cilantro. Stir until everything is covered with the dressing.
Serve this salad chilled. It'll last in the fridge 2 days in a covered container.
Grilled Romaine and Peach Salad
Ingredients
3 halved romaine heads
2 ripe peaches, pitted and cut into quarters
2-3 tablespoons olive oil
¼ cup chopped walnuts
¼ cup crumbled feta
2 tablespoons honey
Red wine vinegar
Salt and pepper to taste
Directions
Heat a grill to medium high heat. Brush the romaine and peaches with the oil. Using tongs, place on the grill and cook 4 minutes or until grill marks appear and the romaine and peaches become a little tender. Flip over and continue cooking another 3 minutes.
Transfer the romaine and peaches to a serving platter. Sprinkle on the walnuts and feta. Drizzle on the honey and any remaining oil. Drizzle the vinegar on top. Season to taste with salt and pepper.
Serve immediately.
Rainbow Trout with Tomatoes in Parchment
Ingredients
4 fillets rainbow trout
Kosher salt and freshly ground pepper
2 small tomatoes, sliced
Extra-virgin olive oil, for drizzling
1 cup fresh basil leaves, torn if large
Directions
Heat oven to 400 degrees. Arrange fillets in the center of parchment rectangles. Season with salt and pepper and top with tomatoes. Drizzle with oil.
Fold parchment closed and transfer to a rimmed baking sheet.
Bake until fish is cooked through, 12 to 14 minutes. Top with basil before serving.
Chilled Zucchini and Basil Soup
Ingredients
1 tablespoon olive oil
1 small sweet onion, chopped
1 clove garlic, minced
3 cups chopped peeled zucchini (about 2 medium zucchini)
2 cups vegetable stock
½ cup packed fresh basil leaves
½ lemon, zested and juiced
1 teaspoon kosher salt
½ teaspoon ground black pepper
Garnish: olive oil, fresh basil leaves
Instructions
In a small saucepan, heat oil over medium heat. Add onion; cook until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
In the container of a blender, place onion mixture, zucchini, stock, basil, lemon zest and juice, salt, and pepper; process until smooth. Serve at room temperature or chilled. Garnish with oil and basil, if desired.
Grilled Russet Potatoes
Ingredients
5 large russet potatoes
5 T canola oil
1 t smoked paprika (Montreal Steak Seasoning works as well)
freshly cracked salt and pepper
Instructions
Wash your potatoes well, making sure all dirt and grime are removed.
Cut the potatoes into 1/4 inch slices.
Throw your potatoes into a large bowl, drizzle the oil over the top. Stir them around to get them coated well with the oil. Sprinkle them with the Smoked Paprika, Salt and Pepper and stir until all the potatoes are nicely coated.
Grill them over medium high heat for about 7 minutes on each side.
Watermelon Basil Salad
Ingredients
¼ cup basil leaves
4 cups 1/2-inch cubes watermelon
2 teaspoons lime juice
¼ teaspoon kosher salt, or to taste
¼ teaspoon chili powder
Instructions
Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
Combine basil slices and watermelon in a large bowl. Drizzle lime juice over watermelon.
Mix salt and chili powder together; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.
Frisée Salad with Blackberries and Blue Cheese
Ingredients
1/4 cup olive oil
2 tablespoons red wine vinegar
Salt and freshly ground pepper
1 medium head frisée, torn into bite-size pieces
1 cup blackberries
4 ounces blue cheese, crumbled (1 cup)
1/2 cup salted roasted hazelnuts, coarsely chopped (optional)
Directions
In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper. Add frisée and toss until coated. Add the blackberries, blue cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.
Grilled Portobella and Summer Squash Panini
Ingredients
1 Tbsp. balsamic vinegar
1 tsp chopped garlic
1 tsp Dijon mustard
1/2 tsp coarse salt
1/8 tsp freshly-ground black pepper
3 Tbsp. extra-virgin extra virgin olive oil
1 large portabella mushroom sliced
1 small summer squash, slice lengthwise
1 /2 large red onion thinly sliced
4 thin rustic bread slices
2 ounce fontina cheese thinly sliced
Coarse salt to taste \Freshly-ground black pepper to taste
Dry red pepper flakes to taste
Extra virgin olive oil spray as needed
Instructions
For the vinaigrette: Combine the vinegar, garlic, mustard, salt and pepper Add in the oil; mix well.
Heat the oven to 375 degrees.
Mix the mushrooms, onions and squash with 3 Tbsp. of the reserved vinaigrette. Arrange the vegetables in a single layer on a baking sheet.
Bake till the mushrooms and squash are tender and the onions are cooked down but still retain some texture, about 25 to 30 min.
To assemble, brush some vinaigrette on the bread. Divide the onions proportionately and spread them on 4 slices. Fan each portabella and squash, overlapping, over the cheese. Season with salt, pepper and red pepper flakes. Close the panini.
Spray oil on a large grill pan or possibly frying pan. Heat till warm over medium heat; lightly spray oil on the outer surfaces of the panini. Cook, covered, till browned on one side, 3 min; turn, gently compress, then brown the other side, about 3 min more. Let rest 5 min before cutting in half. Serve warm.
Head-On Shrimp Cocktail
Ingredients
6 cups water
1/2 cup apple cider vinegar
6 cloves garlic minced
3 Tbsp Old Bay seasoning
1 lb shrimp fresh, shell and head-on
Cocktail Sauce
1/2 cup organic ketchup
1 Tbsp prepared horseradish
1 tsp Old Bay seasoning
1/2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1/4 tsp sea salt
1/4 tsp Tabasco
Insuctions
Instructions
Add water, vinegar, garlic, and Old Bay to a large stockpot.
Boil over high heat.
When the water reaches a rolling boil, add the shrimp and stir.
After approximately 3 min the shrimp should be done. When they are done they are completely opaque, have a pink/peach color to them, and the tails are curled up.
As soon as they look done, pour them into a strainer to drain off the water.
Now you can either serve immediately OR dunk them into an ice bath to stop the cooking and chill if you are serving as a shrimp cocktail appetizer.
Mix all cocktail sauce ingredients together in a small bowl until combined. Adjust to taste.