2

Each

Medallions of sushi grade tuna fillets

4-ounce portions

Salt and pepper

To taste

1

Teaspoon

Olive oil

1

Teaspoon

Pickled ginger

Minced

1

Teaspoon

Garlic

Minced

1/4

Cup

Onions

Julienned

1/4

Cup

Carrots

Julienned

1/4

Cup

Red pepper

1/4

Cup

Snow peas

Julienned

1/4

Cup

Low-sodium soy sauce

1/4

Cup

Orange juice

1

Tablespoon

Hoisin sauce

1/2

Cup

Chicken or vegetable tock

De-fatted

1

Teaspoon

Honey

1/4

Cup

Cilantro

Chopped

1/2

Teaspoon

Your favorite chile

Minced (optional)

1

Pound

Noodles (soba, spaghetti, angel hair)

Cooked

1

Tablespoon

Scallions

Sliced

1. Season tuna with salt and pepper.
2. Heat oil in heavy skillet until very hot.
3. Place tuna in skillet and quickly sear until rare or desired degree of doneness.
4. Remove tuna from pan and set aside.
5. Flash saute ginger, garlic, and vegetables (10 seconds)
6. Deglaze pan with all liquids.
7. Add remaining ingredients excluding scallions and cook until sauce reduces until thick (3 minutes)
8. Garnish with scallions

1/4

Pound

Red bell peppers

1/4

Pound

Green bell peppers

2

Teaspoons

Olive oil

1/3

Cup

Raisins

1/4

Cup

Balsamic vinegar

1 1/2

Teaspoons

Sugar

1/4

Teaspoon

Salt

1/8

Teaspoon

Pepper

1

Tablespoon

Clove garlic

Minced fine

1/2

Pound

Shiitake mushrooms

Quartered

1/2

Pound

Mushroom

Sliced ¼” thick

6

Each

Boneless chicken breast havles

Skinless

3

Tablespoons

Fine bread crumbs

3

Tablespoons

Paremesan cheese

Grated

1/4

Cup

All-purpose flour

2

Each

Egg whites

2

Teaspoons

Olive oil

2

Tablespoons

Balsamic vinegar

2

Tablespoons

Water

24

Each

Arugula leaves

Optional

1. Cut bell peppers into 2” X 2 ½” strips.  Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat.
2. Add peppers and garlic; saute 8 minutes.  Add mushrooms and raisins; saute 1 minute.  Add ¼ cup vinegar and next 3 ingredients; cook 1 minute.  Remove from heat.  Set aside and keep warm.
3. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap, and flatten to ¼” thickness, using a meat mallet or rolling pin.
4. Combine breadcrumbs and cheese in a shallow dish; set aside.
5. Place flour in a shallow dish; dredge each piece of chicken in flour and dip in egg whites.  Dredge chicken in breadcrumb mixture.
6. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.  Add chicken and cook 3 minutes on each side or until done.  Remove from heat.
7. Place chicken and mushroom-pepper mixture on a serving platter; set aside and keep warm.
8. Add 2 tablespoons of vinegar and water to skillet; stir with a wooden spoon to loosen browned bits.
9. Spoon mixture over chicken and mushroom-pepper mixture.

1

Side

Salmon fillet

4

Cups

Kosher salt

4

Cups

Granulated sugar

10

Each

Lemons

10

Each

Limes

10

Each

Oranges or tangerines

2

Tablespoons

Fennel seed

2

Tablespoons

Whole peppercorns

3

Each

Bay leaves

Crushed

1. Trim salmon belly and remove pin bones.
2. Zest all citrus fruits, chop zest and combine.
3. Combine salt, sugar, fennel, peppercorns, bay leaves and chopped zest (hereforth referred to as the Cure)
4. Lay out one long sheet of plastic wrap across large sheet pan.
5. Spread healthy portion of the Cure on wrap, patting flat.
6. Lay salmon, skin-side down, onto Cure.
7. Cover salmon with more Cure to coat.
8. Lay another sheet of plastic wrap across salmon and seal.
9. Wrap salmon once again with wrap.
10. Place another sheet tray on top of wrapped salmon and weigh down.
11. Cure for 24 hours in a refrigerator

3

Each

Large eggplants

1

Piece

Ginger

2” piece, grated

3

Cloves

Garlic

Crushed

1/2

Tablespoon

Maple syrup

1/2

Teaspoon

Hot pepper flakes

3

Tablespoons

Cilantro

1

Tablespoon

Soy sauce

1

Tablespoon

Rice wine vinegar

3

Tablespoons

Lemon juice

Freshly ground black pepper

1/4

Cup

Tahini

Optional

Olive oil

Dribbled (optional)

1. Pierce eggplant in several places with a fork.  Place them on a baking sheet, and broil in a preheated broiler for about 20 minutes, turning several times so that the skin chars on all sides.  Let eggplant cool.
2. When cool, cut eggplant in half, remove flesh and combine with remaining ingredients

1/4

Pound

Green beans

1

Each

Small onion

Sliced

1

Clove

Garlic

1

Tablespoon

Unrefined sesame oil

1/4

Teaspoon

Sea salt

1/2

Cup

Walnuts

1/2

Tablespoons

White miso or

1

Teaspoon

Lemon juice

Freshly ground black pepper

To taste

1. Wash the green beans, and remove the sends.  Steam in ½ inch of water until tender, about 10 – 12 minutes.  Drain and set aside.
2. Slice the onion thinly and chop the garlic.  Heat the oil in a skillet over medium ehat.  Add the onions and galric, and saute for 3 minutes.  Add the sea salt, reduce heat, and cook covered for 5 – 7 minutes, or until soft.  Uncover, raise heat to high and cook for about 10 – 15 minutes, or until well browned, stirring often.
3. Grind the walnuts in a food processor.  Add the cooked green beans and onions, and process until thoroughly blended.  Add the miso of lemon juice and the pepper, and process for a few seconds, or until blended.  Taste and adjust seasoning

1. In a heavy based 2 quart sauce pan, combine the coconut milk, ginger, lemon grass and lime leaf.
2. Bring just to a boil and let simmer for 10 minutes. Stir in the fish sauce and sugar and keep covered in the refrigerator overnight or for up to three days. If time does not allow, just let the broth simmer for a longer period of time, approximately 30 minutes to infuse the flavors. You can then strain and serve immediately.
3. Meanwhile, marinate the shrimp in the basil, garlic and oil. This can be done a day ahead also.
4. To serve, sauté the shrimp for a minute or two until the center is barely opaque. Add the mushrooms and cook for a minute longer. Then add the greens, red pepper and scallions and toss once or twice in the pan. Season with salt and freshly cracked black pepper. Place a dab of chile paste in the bottom of each bowl. Top with equal parts of the shrimp/vegetable mixture. Strain about 6 ounces of hot broth over the vegetables and top with chopped cilantro, basil chiffonnade and a squeeze of fresh lime juice.

1. Mix green tomatoes, Roma tomatoes, red onion, honey, vinegar, cayenne pepper, salt and pepper together.
2. Let marinate in refrigerator for at least 1 hour.

1. Season salmon fillets with salt and pepper.
2. In a sauté pan, add julienne vegetables, salmon filets, wine, fish stock, lemongrass, salt and pepper.
3. Cover with parchment paper or foil. Bring to a simmer over a medium flame.
4. Place in a 350 degree oven until desired doneness is achieved. Remove lemongrass and ginger.
5. Place salmon on top of rice and surround with steamed Basmati Rice.

1. Mix rice, water, coriander, salt and pepper in a small sauce pot with a lid.
2. Bring to a simmer over a medium flame. Cover and simmer for about 30 minutes until liquid is gone and rice is fluffy and light.
3. Fluff with a fork. Reserve hot until time to serve.

1

Pound

Dry red beans

2

Quarts

Water

1 1/2

Cups

Onion

Chopped

1

Cup

Celery

Chopped

4

Each

Bay leaves

1

Cup

Sweet peppers

Julienned

3

Tablespoons

Garlic

Chopped

3

Tablespoons

Parsley

Chopped

2

Teaspoons

Dried thyme

Crushed

1

Teaspoon

Salt

1

Teaspoon

Black pepper

1. Pick through beans to remove bad beans; rinse thoroughly.
2. In a 5-quart pot, combine beans, water, onion, celery, and bay leaves.  Bring to a boil; reduce heat.  Cover and cook over low heat for about 1 ½ hours or until beans are tender.  Stir and mash beans against the sides of the pan.
3. Add peppers, garlic, parsley, thyme, salt and black pepper.  Cook uncovered over low heat.  Remove bay leaves.
4. Serve over hot, cooked brown rice, if desired