Summer Baked Salmon 2 servings Ingredients *2 cloves garlic, minced *1 teaspoon ground black pepper *6 tablespoons light olive oil *1 tablespoon lemon juice *1 teaspoon dried basil *1 tablespoon fresh parsley,chopped *1 teaspoon salt *2 (6 oz) fillets salmon     Directions: 1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon … [Read more...]

  Fruit Salad Toss fresh fruit with enough vinaigrette to lightly coat Fruit. Garnish with roasted nuts, toasted coconut etc.   Poppy Seed Vinaigrette 2 cups 4 fl oz cider vinegar 2 TBL finely grated Vidalia onion 1 cup safflower oil ¼ cup honey 1 tsp dry mustard powder 1 tsp poppy seed Salt to taste   Combine vinegar, grated onion, oil and honey with … [Read more...]

Citrus Crab Salad 2 entrée salad or 4 appetizers 2 cups jumbo lump crabmeat 1 cup diced avocado 2 fl oz small diced red onions 4 fl oz small diced tomato (seeded and cored) 2 fl oz chopped fresh cilantro 2 fl oz citrus vinaigrette Salt and Pepper to taste Garnish with crispy flash fried won ton wrappers Citrus Vinaigrette 1 ½ cups 1 tsp lime zest 1 tsp lemon … [Read more...]

Pekin Duck Salad 4 Salad Servings   2 Pekin duck breast 12 cups field greens 4 tbl dried cherries 4 tbl roasted cashews   Remove skin from duck breast and cut into small diced pieces. Fry in enough oil to cover duck fat until crispy golden brown, remove from heat then season with kosher salt aside for later use. Season duck breast with salt and pepper then sear in a hot … [Read more...]

Seared Scottish Salmon 4 servings   4 @ 8 oz Salmon Filet 1 small spaghetti squash   Season Salmon on both sides with kosher salt. Pre heat a skillet with enough canola oil to coat bottom. Once the oil is hot sear Salmon until golden brown. Turn and continue cooking. You may need to put in a pre heated oven to finish cooking depending on how you prefer it … [Read more...]

Kale,diced Chard,diced Onioin,diced Garlic,diced 3-4 eggs Half an avocado, sliced 1 ½ tbsp coconut oil   --Saute kale, chard, onion and garlic in coconut oil --Once everything softens and the kale and card reduce transfer to plate --With the pan still hot, cook the eggs over easy in the leftover juices of the sauté --When the eggs are cooked place them on top of … [Read more...]

¼ cup virgin olive oil 3 garlic cloves minced 2 tablespoons lemon juice 1/8 teaspoon of cayenne paprika Dash of cayenne pepper to taste Shelled shrimp with tail left on (2 ½ pounds)   --Mix olive oil, spices and lemon juice in bowl --Fire up grill --Brush shrimp with mixture, place on hot grill, turn(1-2 minutes per side) at once and remove. --Place lime wedges and … [Read more...]

1 tbs coconut oil 2 lbs ground bison 2 ¾ cups chopped celery ½ cup chopped onion 2 cloves garlic 1 12 oz jar salsa( I prefer black bean and corn salsa, you can always use your own) 1 8 oz can of tomatoes 2 tsp cumin 2 tsp chili powder 2 tsp sea salt   --Saute over medium heat the onions, celery and garlic until onions are translucent. --Then add meat, cumin and … [Read more...]

Favorite kind of beef steak (Filet, ribeye, porterhouse, sirloin, etc) 1 tsp dried oregano 1 tsp black pepper 1 tsp minced garlic ¼ cup extra virgin olive oil   --Preheat oven to 500 degrees --Mix seasonings and oil and stir well --Brush steaks with oil mixture --Heat 1 tbs of olive oil in cast iron pan over medium heat --Sear steaks on both sides, browning until … [Read more...]

PART 1 1 lb. carrots, sliced 3 med. onions (1 1/2 lbs.), chopped (4 c.) 4 lg. stalks celery, sliced 2 lg. cloves garlic, crushed with press 2 cans (28 oz. each) whole tomatoes in juice 1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.) 3/4 lb. green beans, trimmed and each cut into thirds 1 can (48 to 49 oz.) chicken broth 6 c. water Salt and pepper 3 med. zucchini (1 … [Read more...]