Ingredients
2 cups dry white wine
1 tablespoon minced shallot
1 pound skinless salmon fillet (preferably wild), cut into
1-inch pieces
3 ounces smoked salmon, cut into 1/4’ pieces
1/2 cup (or more) mayonnaise
2 tablespoon thinly sliced fresh chives
1 tablespoon (or more) fresh lemon juice
Fine sea salt and freshly ground white pepper
1 baguette, thinly sliced, toasted
Ingredients
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
Extra Virgin Olive Oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced
Ingredients
1/4 cup lemon juice
4 tablespoons olive oil, divided
3 tablespoons white wine
1-1/2 teaspoons crushed red pepper
1 teaspoon minced fresh rosemary
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 medium lemons, halved Minced chives
Ingredients
6 cups torn mixed salad greens
2 cups fresh strawberries, sliced
1 package (4 ounces) crumbled feta cheese
1/4 cup sunflower kernels
Balsamic vinaigrette
INGREDIENTS
1/2 medium apple
1/2 medium orange -sliced into small pieces
3-4 Tbsp organic brown sugar
2/3 cup orange juice
1/3 cup brandy
750 ml bottle dry Spanish red wine
1 cup Ice to chill
There are six types of sushi.
According to authority figure in Japanese cuisine, Hiroko Shimbo, says sushi falls within one of the following types:
Chirashizushi (scattered sushi): A bowl of rice topped with different ingredients – similar to our build-apoke bowls.
Inarizushi (named after the Shinto god Inari): Its most common form doesn’t have any fish and is sweet. Inari is a pouch of deep fried tofu simmered in a marinade of mirin, soy sauce, dashi, and sugar.
INGREDIENTS
4 cups cooked orzo, drained and rinsed (can substitute penne or bowtie pasta)
2 tbsp red wine vinegar
1/4 tsp sugar
1/8 tsp salt 3
tbsp extra-virgin olive oil
2/3 cup halved cherry tomatoes
1/2 cup pitted kalamata olives
INGREDIENTS
5 dried ancho chiles
3 dried arbol chiles
2 Roma tomatoes
4 medium garlic cloves, peeled
1/4 medium yellow onion
2 teaspoons kosher salt
1 tablespoon mezcal
