Recipes

Prep Time: 20 minutes Cook Time: 15 minutes Yield: 6 Servings Ingredients 4 4-6 oz. Fresh salmon filets 2 tablespoons unsalted butter 3 tablespoons brown sugar ¼ cup seeded brown mustard 1 teaspoon soy sauce 1 teaspoon fresh grated ginger Sea Salt Pepper Watercress Salad: 12 oz watercress Sea Salt Pepper 1 teaspoon Pineapple vinegar 3 tablespoons Extra virgin olive oil Instructions Preheat oven to 350 degrees. Season the salmon filets with the sea salt and pepper, and place skin-side down on a lined baking sheet. In a small saucepan, over medium heat, melt the butter and add the brown sugar. Stir until the sugar has dissolved and then add the mustard, soy sauce and ginger. Continue to simmer until the sauce thickens a bit. About 4 minutes. Brush the sauce over the salmon generously and roast in the oven for 12-15 minutes. Combine watercress, extra virgin olive oil and pineapple vinegar, season with sea salt and pepper to taste. Serve the salmon over a bed of

Prep Time: 15 minutes Cook Time: 1 hour, 10 minutes Yield: 6-8 Servings Ingredients 5 leeks, washed and chopped 2 pounds red potatoes 1 large white onion 1 cup dry white wine 2 tablespoons fresh thyme, de-stemmed 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh tarragon, chopped 1 teaspoon ground black pepper 1 1/2 teaspoons salt 6 cups low sodium chicken stock 3/4 cup heavy cream 1/4 cup extra-virgin olive oil 1/4 lb. bacon crème Fraiche 3/4 cups grated parmesan cheese ¼ cup shaved parmesan cheese, for garnish 6 oz. baby spinach 6 oz. baby arugula Instructions Preheat oven to 400 degrees Chop onions into 1/2 inch cubes, toss with olive oil, tarragon, rosemary, thyme, salt and pepper. Place the potatoes on a large baking dish, single layered. Roast in the oven for 45 minutes, tossing the potatoes every 15 minutes. In a large pan, over medium high heat, fry the bacon until crisp. Once the bacon is done, place on a paper towel covered plate. Remove

Prep Time: 5 minutes Cook Time: 30 minutes Yield: 4 Servings Ingredients ¼ cup Almonds 5 oz. package baby kale 2 small butternut squash 12 oz. chicken or vegetable broth ¼ cup dried cranberries 4 oz. goat cheese ¼ cup pomegranate seeds 1 lemon 1 cup quinoa 1 medium red onion Balsamic vinegar Black pepper Extra virgin olive oil Salt Instructions Preheat oven to 450 degrees In a small saucepan, combine quinoa and broth, bring to a boil, reduce to a simmer and cover. Cook for 15 minutes. Remove from heat and let stand, covered for 5 minutes. Peel the squash, remove the seeds and medium dice the flesh. Transfer to a sheet pan. Drizzle with extra virgin olive oil and season with salt and pepper. Toss to coat. Place the sheet pan into the oven for 10-15 minutes, until the squash is tender. Peel and thinly slice the red onion into half rings. Add to bowl. Add the almonds, dried cranberries and pomegranate seeds to the

Cod Poached in Fresh Tomato Sauce with Roasted Asparagus Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 4 Servings  Ingredients 2 Small bunches asparagus 2 tablespoons capers 1 ½ pounds cod filet 2 cloves of garlic 1 small bunch of Italian Flat Leaf Parsley 1 small bunch of fresh basil ⅓ cup dry white wine 1 large yellow onion ½ cup Kalamata olives pitted. 6 tomatoes Black pepper Extra virgin olive oil Salt Instructions Heat the oven to 425 degrees and position the rack in the center. Wash and dry all of the fresh produce (asparagus, tomatoes, basil and parsley). Snap off or cut the woody ends off of the asparagus and transfer the spears to a baking sheet and drizzle with extra virgin olive oil, and dust with a little sea salt and pepper. Set the baking sheet aside while the oven preheats. Peel and mince the garlic, transfer to a medium-sized bowl. Medium dice the tomatoes and add to the