Author: admin

INGREDIENTS

1 mango-peeled, seeded, and diced

4 tomatoes, chopped

2 cucumbers, finely chopped

1 lime, juiced

Kosher salt and freshly ground black pepper to taste

2 lb cod fillets

1 (15.5oz.) can of garbanzo beans (chickpeas), rinsed and drained

1 tbsp minced pickled jalapeno pepper

2 tsp red pepper flakes

2 tbsp chopped fresh lemon basil

2 tsp paprika, or to taste

¼ cup canola oil, or as need

4 flour tortillas

DIRECTIONS

– Stir the mango, tomato, cucumber, garbanzo beans, lime juice, lemon juice, jalapeno pepper, red pepper flakes, and lemon basil in a bowl; season with kosher salt. Set aside.

– Preheat an outdoor grill on high heat, and lightly oil the grate.

– Season the cod with the paprika, salt and pepper; brush with canola oil.

– Cook the cod on preheated grill until the fish flakes easily with a fork, about 3 minutes per side. Quickly warm the tortillas on the grill just before the cod is finished. Serve the cod in warm tortillas topped with mango salsa.

Ingredients:

¼ cup fresh blueberries

¼ cup fresh strawberries

¼ cup fresh kiwi

¼ cup fresh raspberry

½ a banana

1 tbsp honey

½ cup ice

Directions:

Start by blending the ice, banana, honey, strawberries and blueberries on a high speed.

Stir and enjoy a great fruity smoothie!

INGREDIENTS:

¼ cup (1/2 stick) butter

1 small onion, chopped

½ cup diced red bell pepper

½ cup diced green bell pepper

1 cup canned chicken broth

1 cup milk (no low-fat or non-fat)

1 16 to 17 oz. can whole-kernel corn, drained, liquid reserved

½ tsp ground cumin

¼ tsp cayenne pepper

¼ cup all-purpose flour

Minced cilantro (optional)

DIRECTIONS:

-Melt butter in a large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne peppers and sauté for about 8 minutes until vegetables are tender.

-Add flour and stir for 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth.

-Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with cilantro if desired.

arm or cold.

INGREDIENTS

1 ½ cups brown sugar

¼ cup salad oil

1 egg

2 tsp vanilla extract

1 cup buttermilk

1 ½ cups finely diced rhubarb

½ cups pecan pieces

2 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

Topping

½ cup sugar

1 ½ tsp cinnamon

1 tbsp melted margarine

DIRECTIONS

-Preheat oven to 400°F (205°C). Grease 24 medium-sized muffin cups.

-Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir buttermilk, rhubarb and pecans into mixture.

-In another bowl, sift together  flour, baking powder, baking soda, and salt.

-Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix.

-Fill muffin pan ¼ full with batter.

-Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup.

-Bake in preheated oven on center shelf for 15 to 20 minutes.

INGREDIENTS

1 tbsp extra-virgin olive oil

1tsp chopped shallot

¼ lb asparagus, cooked and cut in 1-inch pieces

¼ cup risotto rice

1 cup dry white wine

¼ cup cooked shrimp

4 cups chicken stock

½ cup parmesan cheese

1 tbsp chopped parsley

DIRECTIONS

-Heat oil in a medium saucepan over medium heat. Add shallots and cook for 2 minutes stirring occasionally

-Add risotto and cook for 2 minutes, stirring. Add wine to saucepan; continue to cook until all of the liquid has been almost absorbed, stirring to prevent sticking.

-Gradually add chicken stock, ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.

-Add shrimp and asparagus, stir gently for 2 minutes. Add cheese and parsley, stir, and serve.

INGREDIENTS

3 pints fresh strawberries

½ cup white sugar

2 ¼ cups all-purpose flour

4 teaspoons baking powder

2 tablespoons white sugar

¼ teaspoon salt

½ cup shortening

1 egg

2/3 cup milk

2 cups whipped heavy cream

DIRECTIONS

-Slice the strawberries and toss them with ½ cup of white sugar. Set aside.

-Preheat oven to 425°F (220°C). Grease and flour one 8-inch round cake pan.

-In a medium bowl combine the flour, baking powder, 2 tablespoons of white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

-Spread the batter into the prepared pan. Bake at 425°F (220°C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.

-Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

INGREDIENTS:

2 nice ripe peaches, grilled

Prosciutto (thinly sliced)

2 balls of buffalo mozzarella

A handful of wild rocket

A handful of baby spinach

Juice from half a lemon

Extra virgin olvie oil

Salt and pepper to taste

DIRECTIONS

-Halve and stone the peaches. The stones should come out fairly easily. Slice thick and grill on a BBQ for 3 minutes on each side.

-Drain the mozzarella balls and tear or cut them up into roughly the same size as the peaches.

-Wash and spin the salad leaves, then lay them out on a big plate or in a serving bowl, reserving one handful. Scatter the pieces of peach and mozzarella around, place prosciutto, then scatter the remaining salad leaves over the top.

-Squeeze the lemon juice into a small bowl, and add about twice as much olive oil as there is lemon juice. Season lightly with salt and pepper, and whisk it well to combine. Drizzle the dressing all over the salad (there’s not much need to toss it or the leaves might get bruised), and serve immediately after dressing.

INGREDIENTS

1 cup (about 5 oz.) chocolate cookie or chocolate graham cracker crumbs

3 tbsp melted butter

2 pt baskets California Strawberries, stemmed and halved

2 cups (12 oz.) semi-sweet chocolate chips

½ cup water

2 tbsp light corn syrup

2 ½ cups whipping cream, divided

1 tbsp sugar

DIRECTIONS:

-In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch spring form or cheesecake pan. Stand strawberry halves, touching side-by-side, pointed ends up with cut sides against side of pan. Set aside.

-Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

-Meanwhile, in large mixer bowl, beat 1 ½ cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.

-Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a pastry bag with a star tip pipe or dollop whipped cream on top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.

INGREDIENTS

6 ears corn, husked and cleaned

3 large tomatoes, diced

1 large onion, diced

¼ cup chopped fresh basil

¼ cup olive oil

2 tbsp white vinegar

Salt and pepper to taste

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.

In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper.  Chill until serving.