Grilled Zucchini Bruschetta with Garden Herb Goat Cheese
Grilled Zucchini Bruschetta with Garden Herb Goat Cheese 5 small zucchini, sliced lengthwise, 1/4-inch thick ¼ cup extra-virgin olive oil, divided 2 tablespoons aged balsamic vinegar ½ teaspoon sea salt ¼ teaspoon fresh cracked pepper 1 french baguette, sliced For Herbed Goat Cheese: 2 garlic cloves 10 basil leaves 1
Wild Smoked Salmon on Endive
Wild Smoked Salmon on Endive 8 ounces Wild Alaska Sockeye Smoked Salmon, small dice 7 ounces farmers cheese 3 tablespoons whole milk ricotta 2 tablespoons creme fraiche Zest and juice of 1 small lemon ¼ cup red onion, small dice 2 tablespoons capers Fresh cracked black pepper to
Walnut Arugula Pesto
Walnut Arugula Pesto on Grilled Shrimp Skewers 2 cloves garlic, peeled 1/2 cup raw walnuts 1 cup arugula 1 cup fresh basil leaves 1/4 cup Parmigiano Reggiano cheese, finely grated 1/2 cup extra-virgin olive oil Sea salt to taste 1 ½-2 pounds uncooked, jumbo peeled and deveined shrimp,
Lamb Meatballs with Cucumber Yogurt Sauce
Lamb Meatballs with Cucumber Yogurt Sauce 1 pound ground lamb 1 teaspoon ground cumin 1 teaspoon red pepper chile flakes ½ teaspoon sea salt Freshly ground black pepper 1 cup finely chopped fresh baby spinach 2 tablespoons chopped parsley Preheat oven to 375◦. In medium bowl, combine ground
Garden Chimichurri Sauce
Garden Chimichurri Sauce 1 cup parsley leaves, loosely packed 10 basil leaves, 1 sprig fresh oregano leaves 3 cloves garlic 2 tablespoons apple cider vinegar 1/8 tsp crushed red pepper flakes 1/4 tsp sea salt 1/8 tsp fresh black pepper 1/2 cup extra virgin olive oil In a food processor,