GREEK STYLE CHICKEN & SPINACH HAND PIES

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RECIPE

INGREDIENTS

• 6 ounces Boneless Skinless Chicken Breast
• 2/3 cup Greek Salad Dressing
• 1 bunch Garlic Scapes tops removed and sliced into 1/4 inch sliced
• 3 small Candy Cane Peppers seeded and diced
• 1 medium Red Onion sliced
• 1 Tablespoon Extra Virgin Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 Tablespoons chopped Fresh Oregano
• 4 cups Baby Spinach Leaves loosely packed
• 6 ounces crumbled Feta Cheese
• 2 frozen Puff Pastry Sheets thawed
• 1 egg beaten with 1 teaspoon Water (egg wash)

DIRECTIONS

Preheat the oven to 350 degrees. Place the Chicken Breasts in a baking dish that has been sprayed with non stick cooking spray. Pour the Greek Dressing over the Chicken Breasts, cover the baking pan with Aluminum Foil and Bake for 45 minutes until cooked through. Set the Chicken aside to cool. While the Chicken is cooking, heat the olive oil in a skillet over medium heat. When the oil is moderately hot, add the Peppers, Onions and Garlic Scape slices and stir to blend. Season with the Salt, Pepper and Oregano and cook stirring occasionally until the vegetables are very soft, about 15-20 minutes. When the Chicken Breasts are cool enough to handle, shred them into small pieces. Add the Baby Spinach Leaves and shredded Chicken Breasts to the skillet with the softened Vegetables and stir until the Spinach leaves are wilted and the Chicken is cooked through, about 10 minutes. Stir in the crumbled Feta Cheese and stir continuously until the cheese is melted. Set the Chicken and Spinach Mixture aside to cool.

Increase the oven temperature to 400 degrees. Cut the Puff Pastry Sheets into 4 equal squares (8 squares total). On a work surface, place the Puff Pastry squares and place about 1/4 cup of the cooled Chicken and Spinach Mixture on the center of each one. Bring the top and bottom points together and pinch the sides to enclose the filling. Place each triangle on a baking sheet lined with parchment and press the edges to seal the filling inside and press with your hand to insure their shape. Brush each Greek Style Chicken and Spinach Hand Pie with the egg wash, then make a vent in each one using a knife or kitchen shears. Bake for 15 minutes until puffed and golden brown. Serve with Tzatziki Sauce ** if desired.

**TZATZIKI SAUCE

In a mixing bowl, blend together:

1 cup Greek Yogurt

1 small Cucumber seeded and grated

The Zest and Juice of 1/2 Lemon

1/2 teaspoon Salt 

1/4 teaspoon Black Pepper

1 teaspoon minced Fresh Garlic

2 teaspoons dried Dill ( or 1 1/2 Tablespoons Fresh Dill)

Refrigerate for at least 1 hour before serving. 

RECIPE

INGREDIENTS

• 1 Pound Cod or other flaky White Fish
• 1/2 medium white onion roughly chopped
• 2 Carrots peeled and coarsely chopped
• 2 stalks Celery roughly chopped
• 3 Tablespoons Butter
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 Eggs beaten
• 1/2 cup Mayonnaise
• 1 teaspoon Dijon Mustard
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Fresh Lemon Juice
• 1/4 teaspoon Hot Sauce
• 3 cups Bread Crumbs divided
• 1 sleeve Ritz Crackers
• 1/4 cup Canola Oil (for frying)

DIRECTIONS

Place the Fish Filets in a baking pan and add 2-3 Tablespoons of Water and Salt and Pepper to taste. Cover the baking dish and bake the Fish for 15-30 minutes until the Cod flakes easily and set aside to cool. Chop the Celery, Carrots and Onions in a food processor until they are very finely chopped. Heat the Butter in a skillet over medium low heat and add the Celery, Carrots, and Onions (Mirepoix) and cook, stirring occasionally for 20-30 minutes until the Vegetables are very soft. Remove from the heat and set aside to cool.In a mixing bowl, combine the Eggs, Mayonnaise, Dijon Mustard, Worcestershire Sauce, Lemon Juice and Hot Sauce and whisk until well blended. Break up the cooled Cod into the bowl with the Mayonnaise mixture and mix well. Add enough bread crumbs to the mixture to make it hold together so you can form it into cakes. Using an ice cream scoop or spoon, portion the Cod Cake mixture into 1/4 cup portions and set them on a baking sheet or plate. Using your hands, gently roll the portioned Fish mixture into balls, then lightly flatten and round them out on the baking sheet to form your Cod Cakes. 

Crush the Ritz Crackers in a food processor or bag and mix with the remaining bread crumbs and transfer the Bread Crumb Mixture to a plate. Press each Cod Cake into the crumbs making sure to coat both sides and the edges and place the breaded Cod Cakes on a baking sheet or plate. When all of the Cod Cakes are breaded, put them in the refrigerator for 30 minutes to set up.

Bring the Canola Oil up in temperature over moderate heat and when the oil is very hot, add the Cod Cakes in a single layer and fry for 3-5 minutes until the edges begin to turn brown. Turn the Cakes over with a spatula and fry on the other side until they are crispy and well browned. Transfer to a baking sheet lined with paper towels to drain, then serve with Spicy Tartar Sauce*.

*SPICY TARTAR SAUCE

Mix Together:

• 1/2 cup Mayonnaise
• 1/4 cup Sweet Relish
• 1 Tablespoon Chipotle in Adobo Puree’

RECIPE

INGREDIENTS

FOR THE LAMB CHOPS

• 1 Stick Butter softened
• 1 Large Orange Juiced
• 2 Tablespoons chopped Fresh Tarragon
• 1 teaspoon Cracked Black Pepper
• 4 Loin Lamb Chops
• 2 Tablespoons Roasted Garlic Oil divided

FOR THE ROSEMARY ROASTED POTATOES

• 5 Small Yellow Potatoes cut into 1 inch pieces
• 3 Tablespoons Roasted Garlic Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 cup chopped Fresh Rosemary

DIRECTIONS

Pour the Fresh Squeezed Orange Juice into a saucepan over medium high heat and boil, moving the pan around to keep the juice from burning for about 15 minutes until the Juice is reduced to a thick syrup. Place the Orange Syrup in the refrigerator to cool. Place the softened Butter on a plate and season with the Black Pepper and Tarragon. Add the Orange Syrup and mix with a fork until the Juice and Seasonings are well incorporated with the Butter. Place the Orange Tarragon Compound Butter on a piece of parchment or plastic wrap and shape into a log. Refrigerate or freeze until very firm.

Remove the lamb Chops from the refrigerator and brush with the Roasted Garlic Oil and season with the Salt and Pepper. Let the Chops sit out at room temperature for 30 minutes.

Preheat the oven to 375 degrees. In a mixing bowl, toss the Potatoes with the Salt, Pepper, Rosemary and Roasted Garlic Oil. Place the Seasoned Potatoes on a baking sheet lined with parchment and bake for about 30 minutes until a knife inserted into the lightly browned potatoes slides in and out with no resistance.

Increase the oven temperature to 400 degrees. Pour 1 tablespoon of Roasted Garlic Oil into an oven proof skillet over medium high heat. When the oil has reached the smoking point, add the Lamb Chops and sear for 2-3 minutes per side. Place the pan in the oven for 3-7 minutes depending on how you like your Lamb Chops cooked. An internal temperature of 135 degrees is medium rare. Slice the compound butter into 1/2 inch circles and place on top of the hot Lamb Chops to melt and create a sauce. Serve with the Rosemary Roasted Potatoes.

RECIPE

INGREDIENTS

• 4 Cups cubed Italian Bread
• 1 Tablespoon Olive Oil
• 1 pint Grape Tomatoes halved
• 2 Bell Peppers (any color) seeded and roughly chopped
• 1 Cucumber seeded and cut into 1 inch pieces
• 1 small Red Onion sliced
• 2 Carrots cut into thin ribbons with a vegetable peeler
• 3/4 cup Fresh Basil chopped or sliced into a chiffonade
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

DRESSING

• 2/3 cup Wine Vinegar
• 1/2 cup Virgin Olive Oil
• Salt and Pepper to taste
• 1 teaspoon mInced Garlic
• 1 teaspoon dried Basil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dijon Mustard

DIRECTIONS

In a skillet over medium heat, add the 1 Tablespoon Olive Oil and when it is heated, add the Italian Bread cubes and stir to coat. Stir the Bread cubes occasionally for about 15-20 minutes until lightly toasted. While the Bread toasts, in a mixing bowl, add the Vinegar, Salt, Pepper, Garlic, Basil and Oregano and whisk to blend. Pour the Extra Virgin Olive Oil in a steady stream into the bowl whisking constantly until the Dressing is well blended and emulsified.

In a large bowl toss all of the Vegetables together. When the Bread has finished toasting, toss the cubes into the Vegetable mixture. Pour on the Dressing and toss again until the Bread cubes and the Vegetables are well coated. Plate the Panzanella Salad and serve. 

RECIPE

INGREDIENTS

FOR THE PINEAPPLE SALSA

• 1 small Pineapple peeled and diced
• 1 small Red Onion minced
• 1 Red Bell Pepper seeded and diced
• 1 Jalapeno Pepper seeded and diced
• 2 small Roma Tomatoes diced
• 1 clove Fresh Garlic minced
• 1 Tablespoon Fresh Lime Juice
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1-2 Tablespoons Fresh Cilantro chopped
• Pinch Granulated Sugar

Mix all of the above ingredients together in a mixing bowl. Cover with plastic and refrigerate for at least 1 hour.

FOR THE CORN COULIS

• 3 ears of Fresh Corn
• Salt and Pepper to Taste
• 1/2 cup Sour Cream
• 1/4 cup Buttermilk
• 1 teaspoon Fresh Lemon Juice

DIRECTIONS

Wrap each Ear of Corn in foil that has been sprayed with non stick cooking spray and sprinkle each with Salt and Pepper. Preheat a grill to medium heat and place the wrapped Ears of Corn on the grates. Close the cover and grill for about 10-12 minutes turning the corn half way through cooking. Remove the Corn from the foil and let it cool until it is comfortable to handle. Cut the Kernels off the Cobs and place in a blender container. To the Corn Kernels, add the Sour Cream, Buttermilk, Lemon Juice and Salt and Pepper to taste. Pulse, then Puree in the Blender until the mixture is smooth and creamy. Keep the Cron Coulis warm over low heat until the Scallops are done and it is time to serve.

FOR THE PAN SEARED SCALLOPS

INGREDIENTS

• 1 Pound Sea Scallops
• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• Salt and Black Pepper to taste

DIRECTIONS

Place the Scallops on a plate lined with paper towels and remove the tough muscle from each Scallop. Using another paper towel, dry the Scallops very well. Season the Scallops with Salt and Pepper. In a skillet over medium high heat, melt the Butter and the Olive Oil and heat it until the sizzling stops and your pan has just about reached the smoking point. Add the Scallops flat side down  and sear for about 4 minutes until the bottoms are nicely browned. Turn the Scallops over and sear for an additional 3-4 minutes until the other sides are seared and the Scallops are firm to the touch. Remove the Scallops from the pan to a plate.

On a nice plate, spread 2-3 Tablespoons of the Corn Coulis across the top half of the plate. Top the Coulis with 4-5 of the Pan Seared Scallops. On the bottom half of the plate spread about 2/3 cup of the Pineapple Salsa. Garnish with a sprinkle of additional Fresh Cilantro if desired and serve. 

RECIPE

INGREDIENTS

FOR THE BACON CHEESEBURGER MEATLOAF

• 5-6 ounces soft Bread soaked in 1/2 cup Milk
• 1 pound Ground Beef
• 6 strips Bacon cooked until crispy and finely chopped
• 1/2 Red Onion minced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup Ketchup
• 1/4 cup Yellow Mustard
• 2 Eggs
• 1/2 pound Velveeta Cheese sliced into 4 slices
• 2 additional Tablespoons Ketchup and Mustard mixed together for a glaze

DIRECTIONS

In a large mixing bowl, combine the Ground Beef and the next 7 ingredients. Squeeze out the Milk from the soaked Bread and add it to the Meat mixture and mix well making sure that all the bread pieces are well incorporated. Preheat the oven to 350 degrees. Spray a loaf pan with non stick cooking spray and press in about 2 cups of the Meat Mixture. Press down the center of the loaf almost to the bottom of the loaf pan and partially up the sides creating a “tunnel”. Place 2 or 3 slices of the Velveeta Cheese in the tunnel. Add another  1 1/2 to 2 cups of the Meat Mixture on top of the Cheese and press firmly, filling the loaf pan. Line a baking sheet with parchment and turn the formed Meatloaf onto the pan (if you have extra Meat mixture, make a second loaf) and smooth out the top and sides of Loaf and bake for 15-20 minutes until an internal temperature of 125 degrees is achieved. Brush the Ketchup and Mustard Glaze all over the Meatloaf and return to the oven for an additional 15 to 20 minutes until the Meatloaf has reached an internal temperature of 150 to 160 degrees.

FOR THE GARLIC & HERB SMASHED POTATOES

INGREDIENTS

• 6 Medium sized Yellow Potatoes
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 3 Tablespoons Butter
• 1/2 cup Milk
• 3/4 cup Garlic & Herb Cheese (like Boursin or Alouette)
• 4 cloves Roasted Garlic (optional)

DIRECTIONS

Boil the Potatoes until a knife inserted in the center slides in and out with no resistance, about 20 minutes. Drain the Potatoes and return to the Pot with the Butter. Season with Salt and Pepper (and add some Roasted Garlic if desired). Smash the Potatoes with a potato masher to a chunky consistency. Add the Milk and the Garlic & Herb Cheese and stir until well blended and slightly creamy.

RECIPE

INGREDIENTS

• 1 Store Bought or Home Made Pie Crust
• 1 cup Baby Spinach Leaves loosely packed
• 1 ear Fresh Corn kernels cut off the cob
• 1 Roma Tomato diced
• 1/2 bunch Asparagus cut into 1/2 inch pieces and steamed
• 3 Scallions sliced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Ground Nutmeg
• 1 1/2 cups shredded Swiss Cheese
• 4 Large Eggs Beaten
• 2 cups Half and Half

DIRECTIONS

Preheat the oven to 300 degrees. Place the Pie Crust on a baking sheet lined with parchment. Add the Vegetables to the Crust in the following order: Spinach, Corn, Tomatoes, Asparagus and Scallions. Season the Vegetables with the Salt, Pepper and Nutmeg. Spread the shredded Swiss Cheese evenly all over the top of the Vegetables. In a mixing bowl, whisk the Eggs and Half and Half together until well blended. Pour the Egg mixture slowly until the liquid shows at the top of the Pie Crust. Bake the Very Veggie Quiche for about i hour until it is lightly browned and the liquid is solidified. To check for doneness, give the baking sheet a shake. If the Quiche juggles when shaken, continue to bake until there is no (or very little even) movement. You can insert a sharp knife into the center of the Quiche and if it comes out clean, the Quiche is done. Let the Quiche cool for at least 20 minutes before slicing.

RECIPE

INGREDIENTS

FOR THE PAN SEARED SOUTHWEST SALMON 

• 12 ounces Salmon Filets
• 2 teaspoons Canola Oil
• 1 Tablespoon Salt
• 2 teaspoons Black Pepper
• 1 Tablespoon Chili Powder
• 1 Tablespoon Smoked Paprika
• 1 Tablespoon Cumin
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 Tablespoons Fresh Cilantro chopped
• 1 additional Tablespoon Canola Oil (for searing)
• 1 small Lime (optional) for garnish

FOR THE SOUTHWEST PASTA SALAD

• 1 Box Rotini cooked according to manufacturers directions
• 16 ounces Fresh Salsa (medium or hot)
• 1 cup Mayonnaise
• 1 cup Sour Cream
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 3 Tablespoons Ranch Seasoning (like Hidden Valley)
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Smoked Paprika
• 2 Tablespoons Fresh Cilantro chopped
• 1/4 cup Lime Juice (preferably fresh)
• 1/2 cup Half and Half
• 3 stalks Celery Sliced
• 1 small Red Onion Diced
• 1 Bell (or Candy Cane) Pepper seeded and diced
• 2 ears Corn kernels cut off the cob
• 1 15 ounce can Black Beans rinsed and drained

DIRECTIONS

When your Rotini is cooked and drained, mix in the Fresh Salsa while the Rotini is still hot. That way, as the Pasta cools, it will absorb the flavor of the Salsa. To prepare the pasta Salad, make the dressing by mixing the Mayonnaise and the next 10 ingredients in a mixing bowl and blend to a creamy consistency. In a larger mixing bowl, combine the prepared Rotini and Salsa with the Onion, Celery, Peppers, Corn and Black Beans. Add the dressing and stir until the Southwest Rotini Pasta Salad is well mixed and Creamy. Refrigerate the Rotini Salad while you prepare the Salmon.

Mix together the Salt and Black Pepper with the Cumin, Chili Powder, Smoked Paprika, Onion and Garlic Powders, and the Fresh Cilantro. Using a whisk or Fork stir until the Seasonings are well mixed. Lay out the Salmon Filets on a work surface and drizzle each Filet evenly with the 2 teaspoons of Canola Oil, then sprinkle each filet with the Seasoning Mix. Rub the Spices all over each Salmon Filet and let sit at room temperature for about 10 minutes. While the Salmon rests, spray a skillet with non stick cooking spray then add the 1 Tablespoon of Canola Oil and over medium high heat bring the Oil up to a hot temperature. Add the Salmon Filets to the heated skillet skin side up and sear for 4-5 minutes. Using a thin spatula, loosen the Salmon as it cooks to prevent sticking. When the Salmon is crispy and browned, reduce the heat to medium and turn the filets over and cook for an additional 3-4 minutes until firm to the touch. If you like, insert a meat thermometer into the Salmon Filets and make sure they have reached an internal temperature of 155 degrees.

In the center of a plate, spoon about 1 cup of the Southwest Rotini Pasta Salad. Place 1 or 2 (depending on your desired serving size) of the Pan Seared Southwest Salmon Filet(s) over the Pasta and serve. If desired, squeeze some fresh Lime Juice on each Filet and garnish with a slice of lime.

RECIPE

INGREDIENTS

• 1/4 pound Ground Beef
• 3/4 cup small Broccoli Florets
• 1 small Bell Pepper seeded and cut into 1 inch pieces
• 1 Jalapeno Pepper seeded and cut into 1/2 inch pieces
• 1 small Red Onion roughly chopped
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Five Spice Seasoning
• 1 teaspoon Soy Sauce
• 2 teaspoons Rice Vinegar
• 16 Won Ton Wrappers
• 1 Egg beaten with 2 Tablespoons Water
• 1 Tablespoon Canola Oil for Frying
• 2 Tablespoons Water for Steaming

DIRECTIONS

Crumble and brown the Ground Beef in a skillet over medium heat. While the Ground Beef cooks, place the Onion, Peppers, and Broccoli Florets in a food processor and pulse until finely chopped. Add the Vegetables to the Ground Beef and stir to blend. Season with the Salt, Pepper, Five Spice, Soy Sauce and Rice Vinegar and stir for about 10 minutes until the Vegetables are softened and the Ground Beef is fully cooked (no pink). Remove the Meat and Vegetable mixture from the heat and set aside to cool.

When the Meat mixture is fully cooled, lay out 1 Won Ton Wrapper on a work surface and using your index finger moisten the edges of the Wrapper with the Egg wash all the way around. Place 1 Tablespoon of the Meat and Vegetable mixture down the center of the wrapper. Join the end points of the Won Ton Wrapper and pinch the edges to lightly seal in the filling, then press the edges tightly together. Spread a little additional Egg Wash along the sealed edges and using  your thumb and forefinger, crimp along the edge. Place the finished Potsticker point side up on a sheet and repeat the process with all of the additional Wrappers and Filling.

Heat the Oil in a skillet over moderate heat and when the Oil is shimmery, add the Pot Stickers in a single layer bottom side down and fry until the bottom edge is golden brown and crispy. Holding a tight filling cover facing away from you, add the water to the skillet and cover it. Turn off the heat and let the Potstickers steam for 5-10 minutes until they are firm to the touch. Transfer to a plate and serve with a Sauce of your choice.*

*OKONOMI PEANUT SAUCE

In a microwave safe bowl, mix 1/2 cup of Peanut Butter, 1/4 cup Okonomi Sauce and 1/4 cup Rice Vinegar. Cover the bowl and microwave on high for 1 minute. Stir to blend wall and continue to microwave as long as needed so the Sauce is smooth and creamy. Thin with water if necessary.

RECIPE

INGREDIENTS

• 2 Tablespoons Bacon Fat or Oil
• 12 ounces Boudin Sausage sliced
• 12 ounces Small Shrimp peeled and deveined
• 1/2 medium White Onion diced
• 3 stalks Celery sliced
• 1 Green Bell Pepper seeded and diced
• 1 Jalapeno Pepper seeded and diced
• 1/2 pint Grape Tomatoes halved
• 1/2 cup Roasted Red Peppers chopped
• 1 Tablespoon minced garlic
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper 
• 1 teaspoon dried Basil
• 1/2-1 teaspoon Cayenne Pepper
• 1 cup Tomato Sauce
• 2 cups Chicken Stock
• 1 1/2 cup Arborio or Long Grain Rice

DIRECTIONS

Melt the Bacon Fat or Oil in a large Skillet over medium high heat and add the Boudin Sausage Slices in a single layer. Brown on 1 side for about 5 minutes, then turn the slices over and brown for about 3 minutes longer. Remove the Sausage slices from the pan and set aside leaving the Fat in the pan and reduce the heat to medium. Add the Onion, Celery, Bell Pepper, Jalapeno Pepper, and Grape Tomatoes to the skillet and stir to blend. Season with the Salt, Pepper, Basil and Cayenne Pepper and cook for 5-7 minutes until the Vegetables begin to soften. Stir in the Garlic and Roasted Red Peppers and cook for an additional minute. Pour in the Tomato Sauce and stir to blend. Add the Rice and stir to incorporate with the Vegetables. Add the Sausage Slices back to the pan with the Vegetables and Rice. Pour in the Chicken Stock and increase the heat. Bring the mixture to a simmer stirring constantly, then reduce the heat back down to medium. Cover the skillet and cook the mixture for 30 minutes stirring every 5-7 minutes to keep the Rice from sticking. When the Rice is cooked (30 minutes) add the Shrimp to the mixture and stir to blend. Re-cover the pan and cook for approximately 7 minutes until the Shrimp have turned pink, curled up and are firm to the touch, Remove from the heat immediately to prevent the Shrimp from overcooking, Serve and Enjoy your Boudin Sausage and Shrimp Jambalaya!

RECIPE

INGREDIENTS

• 3 cups Crushed Tomatoes
• 3 cups Watermelon diced
• 2 Cucumbers peeled and finely diced
• 1 large Green Bell Pepper seeded and finely diced
• 1 medium Red Onion finely diced
• 1 cup Celery finely diced
• 8 cloves Roasted Garlic
• 1 Tablespoon Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Hot Sauce
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 32 ounces V8 or Tomato Juice

DIRECTIONS

In a large Bowl combine the Tomatoes, Watermelon, 1/2 of the Cucumbers, 1/2 of the Green Peppers, 1/2 of the Red Onion, 1/2 of the Celery, the Roasted Garlic, the Olive Oil, Vinegars, Hot Sauce, and Salt and Pepper. Using an Immersion or Traditional Blender, roughly puree the mixture in the bowl. If using a Traditional Blender, return the semi chunky puree to the bowl. Add the remaining Cucumbers, Green Peppers, Red Onion, and Celery and stir into the blended mixture. Add the V8 or Tomato Juice and stir to blend the Watermelon Gazpacho very well. Cover, refrigerate overnight and enjoy!

RECIPE

INGREDIENTS

FOR THE SAUCE

• 3 Tablespoons Butter divided
• 1 Tablespoon minced Garlic
• 2 Tablespoons chopped Fresh Tarragon
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Ground Nutmeg
• 2 Tablespoons All Purpose Flour
• 1 cup Chicken Stock
• 1 cup Half and Half
• 2 Tablespoons Dijon  Mustard
• 2 Tablespoons Honey

FOR THE FILLING

• 1/2 Sweet Onion sliced
• 3 Honey Crisp Apples cored and sliced
• Salt and Pepper to taste
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Cloves
• 2 Boneless Skinless Chicken Thighs cooked and shredded
• 3 Large All Butter Crepes

DIRECTIONS

Melt 2 Tablespoons of the Butter in a skillet over medium heat and when it gets bubbly, add the Garlic, Tarragon, Salt, Pepper and Nutmeg and cook for 1-2 minutes stirring constantly until fragrant. Sprinkle the Flour over the Garlic and Herbs and stir to incorporate. Cook for 2-3minutes to cook out the starchiness of the flour. Add the Chicken Stock, Half and Half, Honey and Dijon Mustard and cook, stirring constantly until thickened. Set the Sauce aside and keep warm over low heat. Add the remaining Butter to a skillet over medium heat and when it is melted, add the sliced Onion and Apples and stir to blend. Season with Salt and Pepper, the Ground Cinnamon and Nutmeg and cook stirring frequently for 8-10 minutes until the Onions and Apples are nicely softened. Add the shredded Chicken and stir it into the Onions and Apples. Add 1/4 cup of the Honey Dijon Tarragon Sauce and stir until the Meat, Fruit and Vegetables are well coated and the Chicken is warmed through. Remove from the heat. Lay out 1 Crepe folded in half (half moon shape). Place 2/3 cup of the Chicken and Apple Mixture down the center of the Crepe. Fold the sides of the Crepe to cover the filling and gently roll the filled Crepe tucking in the filling as you go until the filling is completely enclosed and the filled Chicken Apple Crepe resembles a Burrito. Repeat the process with the remaining Crepes and Filling, place on a plate and ladle the Sauce over the Crepes and enjoy!

RECIPE

INGREDIENTS

• 1 cup Okonomiyaki Flour
• 3/4 cup Water
• 3 Eggs beaten
• 4 ounces cooked Pork, Beef, Chicken or Shrimp cut into bite sized pieces
• 4 cups chopped Cabbage
• 1 Red Bell Pepper diced
• 1 bunch Scallions sliced
• 1 Tablespoon Canola Oil
• Non Stick Cooking Spray
• Okonomi Sauce for Topping
• Fried or Poached Eggs and /or Cheese also for topping

DIRECTIONS

In a large mixing bowl combine your choice of Meat and Vegetables and season to taste. In a smaller bowl, whisk together the Okonomiyaki Flour and Water to create a moderately thin batter. Add the beaten Eggs to the Meat and Vegetable mixture followed by the Batter and mix well. This is now your Okonomiyaki Batter.

Spray a skillet with Non Stick Cooking Spray and set on medium heat. Add the Canola Oil and heat until it is shimmering. Scoop about 2/3 cup of the Okonomiyaki  Batter into the hot pan and repeat with more batter until you have reached the skillets accommodations (2 or 3 pancakes).Shape the Batter into  3 inch round Pancakes and fry for about 5 minutes. Flip the Pancakes over and cook for an additional 5 minutes until golden brown. Plate the Okonomiyaki and top with the Okonomi Sauce and a Fried Egg and/or Cheese.*

*The Otafuku Company has a few other topping suggestions.

RECIPE

INGREDIENTS

• 12 ounces small peeled and deveined Shrimp
• 6 Swiss Chard Leaves, stems removed and cut into 1/2 to 1 inch pieces
• 6 Kale Leaves tough ribs removed and torn into 1 inch pieces
• 1 cup shredded Zucchini squeezed dry
• 2 Tablespoons minced Onion or Shallot
• 2 Tablespoons Butter
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• Pinch of Crushed Red Pepper Flake and Ground Nutmeg
• 1 Tablespoon minced Fresh Garlic
• 2 Tablespoons Lemon Zest divided
• 2 Tablespoons chopped Fresh Herbs
• 1 Tablespoon All Purpose Flour
• 3 cups Half and Half
• 1 1/2 cups shredded Parmesan Cheese
• 2 cups Rotini coked according to manufacturers directions and tossed with 2-3 Tablespoons of Olive Oil to keep it from sticking together.

DIRECTIONS

In a skillet over medium heat, melt the Butter. When the Butter is bubbly, add the shredded Zucchini, Onion, and the Swiss Chard Stems and season with the Salt, Pepper, Red Pepper Flake Nutmeg and 1Tablespoon Lemon Zest and stir to incorporate. Cook  the Vegetables for 3-5 minutes until they are beginning to soften then add the Garlic and Herbs and continue to cook for 2-3 minutes longer until the Vegetables are nicely softened. Add the Shrimp to the skillet and stir to blend well with the Vegetables. Sprinkle the Flour over the Shrimp and Vegetables and stir until the Flour is well incorporated. Pour in the Half and Half and stir constantly for about 5 minutes until the Sauce begins to thicken. Add in the remaining Lemon Zest, Rotini and Parmesan Cheese and stir until the Cheese is completely melted and the mixture is heated through (add additional Half and Half if necessary). Spoon the Lemony Parmesan Shrimp and Greens to a plate and serve.

RECIPE

INGREDIENTS

• 4 Large Radishes sliced and cut in half (half moons)
• 2 ears Fresh Corn kernels cut off the cobs
• 1/2 English Cucumber sliced and cut in half (half moons)
• 5 small Carrots sliced
• The juice of 5 limes
• 2 small or 1 large Jalapeño Peppers coarsely chopped
• 1 teaspoon minced Fresh Garlic
• Salt and Pepper to taste
• 1 teaspoon Smoked Paprika
• 1 teaspoon Ground Cumin
• 1 Tablespoon chopped Fresh Cilantro
• 1/4 cup White Balsamic Vinegar
• 1-2 Tablespoon Honey
• 2/3 cup Olive Oil
• Radish Micro Greens (for serving)

DIRECTIONS

In a blender container, combine the Lime Juice, Jalapeño Peppers, Garlic, Salt and Pepper, Smoked Paprika, Cumin, Cilantro, White Balsamic Vinegar and Honey and blend until fully pureed. Add the Salad Dressing base to a mixing bowl and pour in the Olive Oil in a slow steady stream whisking constantly until the Dressing is nicely emulsified.

Add the Radishes, Corn, Cucumbers, and Carrots to a larger bowl and toss to combine. Pour in about 1/4 cup of the Jalapeño Lime Salad Dressing and stir until the Vegetables are completely coated. Serve on a bed of the Radish Micro Greens and Garnish with a sprinkle of chopped Cilantro if desired.

Hint: The Radish and Corn Salad with a Jalapeño Lime Dressing is probably tastier if served the next day or after a few hours giving the Vegetables time to absorb the Dressing.

Tangy, Chewy, Light and Delicious

A Yummy Memorial Day Meal!

RECIPE

INGREDIENTS

FOR THE SPICED PECANS

• 6 ounces Pecan Halves
• 1/2 cup Granulated Sugar
• 1 Tablespoon Ground Nutmeg
• 1 Tablespoon Ground Cinnamon 
• 1 teaspoon Ground Cloves
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• Pinch Cayenne Pepper
• 1 Egg White

FOR THE LEMON THYME VINAIGRETTE

• The juice of 2 Lemons
• 1 Tablespoon Fresh Thyme Leaves
• Salt and Pepper to taste
• 1/4 cup White Balsamic Vinegar
• 1/2 cup Dijon Mustard
• 2 Tablespoons Honey
• 2/3 cup Olive Oil

FOR THE ROASTED BEETS

• 3 Golden Beets cleaned and the ends cut off
• 2 Tablespoons Olive Oil divided
• 1 teaspoon Salt divided
• 1/2 teaspoon Black Pepper divided

• 4 ounces Crumbled Lemon Thyme Goat Cheese
• 3 ounces Fresh Blueberries
• 4 ounces Baby Spinach Leaves

DIRECTIONS

Preheat the oven to 275 degrees. In a mixing bowl whisk together the Sugar, Nutmeg, Cinnamon, Cloves, Salt and Pepper and Cayenne Pepper. In another mixing bowl, beat the Egg White until frothy. Add the Pecan Halves to the Egg White and toss well to coat, then add the coated Pecans to the bowl with the Sugar and Spice Mixture and mix to fully coat the Pecan Halves. Place the coated Pecans in a single layer on a baking sheet lined with parchment and bake for 45 minutes.

While the Pecans are toasting, mix together the Lemon Juice, Thyme, Salt and Pepper, White Balsamic Vinegar, Dijon Mustard and the Honey and whisk until well incorporated. Place the bowl on a damp towel and stream in the Olive Oil while whisking the entire time. Keep whisking until the dressing is fully emulsified. 

When the Pecans are slightly browned and crunchy, remove them from the oven and increase the temperature to 375 degrees. Place each Beet on a square of Aluminum Foil and drizzle with one third of the Olive Oil, Salt ad Pepper and wrap loosely to completely close. Place the wrapped beets on a baking sheet or dish and roast for 1 hour until a knife inserted in each Beet slides in and out with no resistance. When the Beets are cool enough to handle, peel off the skins using your fingers or a paper towel for more traction if necessary. Cut the Beets into 1 inch pieces.

In a large Salad Bowl or Platter, toss the Spinach Leaves and the Roasted Beets together then add enough dressing to fully coat when mixed together. Top the Dressed Spinach and Beets with the Blueberries followed by the Goat Cheese and Spiced pecans and serve.