Pan-Seared Salmon with Blood Orange Beurre Blanc

Pan-Seared Salmon with Blood Orange Beurre Blanc Created by Jordan Russell Makes 8 servings Ingredients 3 pounds of salmon filets, skin on, scaled olive oil 3 blood oranges, juiced (Leave juice of one orange aside) 1 shallot, chopped, 1 cup zinfandel ½ cup unsalted butter, divided into 1’’ cubes salt and pepper Directions for Salmon

Lemon Honey Balsamic Vinaigrette

Lemon Honey Balsamic Vinaigrette Ingredients ¼ cup balsamic vinegar 4 lemons, juiced pinch of lemon zest 1 shallot, brunoise 1 teaspoon dijon mustard ¾ cup olive oil 1 Tablespoon honey salt and pepper, to taste Directions Marinate shallots in balsamic vinegar, lemon zest, and lemon juice for 20 minutes in the refrigerator. Add dijon mustard,

Grapefruit and Orange Vinaigrette

Grapefruit and Orange Vinaigrette Ingredients 1 shallot, minced 1 garlic, minced 4 Tablespoons champagne vinegar 2 Tablespoons whole grain mustard 1½ cups olive oil ½ cup grapefruit juice ½ cup orange juice Directions Combine all ingredients except for olive oil and let marinate for 20 minutes. Then, slowly whisk olive oil into mixture until emulsified. Vinagreta

Cooking for Salud!: Avocado and Tomato Salad with Lime and Cilantro Oil

Created by Chef Maylin Navarro Cooking for Salud! Ensalada de Aguacate y Tomate con Aceite de Cilantro y Limón Creada por la Chef Maylin Navarro Para 4 personas Ingredientes 1 manojo de cilantro 1 pepino Inglés o (hot house), cortado en cubitos 2 tazas de tomates pequeños, cortados por la mitad 2 aguacates, cortados en cubitos

Colorful Cauliflower Salad

Colorful Cauliflower Salad Serves 4 Ingredients and Directions for Salad 1 cup orange caulfilower, chopped 1 cup green cauliflower, chopped 1 cup purple cauliflower, chopped 2 gala apple, diced 1 cup golden raisins Sweet and Tangy Vinaigrette (see recipe below) Combine all ingredients together with vinaigrette. Enjoy! Ingredients and Directions for Sweet and Tangy Vinaigrette

Roasted Beet, Summer Squash and Citrus Salad

Roasted Beet, Summer Squash and Citrus  Salad Created by Kati Butler Ingredients for Salad 6 red beets, roasted olive oil small bunch of arugula 1 head of lettuce… use your favorite! 1 medium summer squash, grated 1-2 oranges, segmented 1 grapefruit, segmented ½ cup goat cheese ½ cup walnuts, optional Directions for Salad 1. Preheat oven

Cooking for Salud!: Tomato Sauce with Fresh Herbs

Cooking for Salud! Tomato Sauce with Fresh Herbs Created by Chef Joe Pastry Ingredients 4 medium sized tomatoes, roughed chopped 2 teaspoons garlic, minced 1 teaspoon shallot, minced ¼ cup olive oil 1 lemon, zested and juiced ¼ teaspoon ground cinnamon pinch of ground nutmeg 5 fresh basil leaves Directions 1. Place all ingredients (except

Couscous Fruit Salad

Couscous Fruit Salad Ingredients 2 Tablespoons extra-virgin olive oil 2 Tablespoons orange juice 1 Tablespoon cider vinegar 2 teaspoons shallots, finely chopped 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 cups whole-wheat couscous, cooked 1 cup chopped nectarine or peach 1 cup mixed fresh berries, such as blueberries and raspberries 2 Tablespoons sliced almonds,

Pomegranate Vinaigrette

Pomegranate Vinaigrette Created by Chef Matt Gordon Ingredients and Directions for Pomegranate Vinaigrette ¼ cup shallots, minced 1 Tablespoon Dijon mustard ¼ cup sherry vinegar ¼ cup lemon juice ¼ cup lime juice 1/8 cup grapefruit juice 1/8 cup honey ¼ cup pomegranate molasses 1 teaspoon ground coriander (toasted first) 1 teaspoon kosher salt ½

Quinoa Salad with Asparagus, Garlic, and Basil

Quinoa Salad Makes about 3 quarts (cut in half for a dinner for 4) Created by Chef Matt Gordon Ingredients and Directions to Cook Quinoa ½ gallon vegetable stock (heated to a boil) 4 cups BLACK quinoa (rinsed right before cooking) ½ cup oil blend (75% canola, 25% olive oil) ¼ cup shallots, minced ¼