Seared Cauliflower Steak

1 steamed Cauliflower steak

2 tbsp Butter or Canola Oil

1-2 tbsp Blackening Seasoning

¾ cup Roasted Sweet Potatoes (see recipe)

5 tbsp Smoked Paprika & Macadamia Nut Pesto (see recipe)

3 oz Spinach (about 2 ½ cups)

1 oz Ricotta Cheese

1 tbsp chopped Cilantro

*One head of cauliflower sliced through the center will yield 2 – 3 steaks and there will be plenty of florets left for another meal.

Steam one cauliflower steak until soft. Sprinkle with blackening seasoning and sauté in hot butter or oil until golden on both sides. Remove from pan. Add spinach to pan and sauté until wilted. Re-heat the roasted sweet potatoes and then toss in 3 tablespoons of pesto. Place potatoes in a serving bowl; top with wilted spinach and then place cauliflower steak over the spinach. Garnish with crumbled ricotta, chopped cilantro and a drizzle of the remaining pesto. Makes 1 serving

Roasted Sweet Potatoes

1 pound Sweet Potatoes

2 tbsp Canola Oil

1 pinch fresh Rosemary

Salt & Pepper to taste

Wash, peel and dice potatoes to ½ inch. Place all ingredients in a bowl and toss until potatoes are well coated. Spread potatoes out on a sheet pan and bake at 300 degrees for 40 minutes or until fork tender; turn pan midway through cooking time. Makes 2 cups

Smoked Paprika & Macadamia Nut Pesto

3 tbsp minced Garlic

1¼ cups Canola Oil

½ pound Macadamia Nuts

1 ½ tsp Dark Brown Sugar

1 tbsp Sweet Smoked Paprika

Salt & Pepper to taste

Lightly toast macadamia nuts in a moderate oven and then allow to cool. Sauté garlic in ¼ cup of oil. Place garlic, remaining oil, toasted nuts, sugar, paprika, salt and pepper in a food processor and puree. Makes 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Grape Leaf Wrapped Salmon

7 oz Salmon portion

2 each Grape Leaves with stems removed

1 fl oz Lemon Raisin Sauce (see recipe)

½ oz toasted Pine Nuts

Place pine nuts on a sheet pan and toast for 5 minutes in a 400 degree oven. Lay two grape leaves out so that they overlap at edges. Lay salmon on leaves and roll up. Grill grape leaf wrapped salmon to desired doneness. Plate and top with lemon raisin sauce and a sprinkle of toasted pine nuts. Makes- 1 portion

Lemon Raisin Sauce

¾ cup Extra Virgin Olive Oil

1 ¼ cup Lemon Juice

½ cup Raisin Puree (see recipe)

1 cup diced Roma Tomatoes

¼ tbsp Salt

1/8 tbsp Pepper

In a bowl, add all ingredients. Mix till well combined. Store in an air tight container with lid. Makes- 1 quart

Raisin Puree

¼ cup Raisins

¼ cup Water

Mix water and raisins together and puree in a mixer. Makes – ½ cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Garlic Crusted Tuna

1 pound Tuna (four 4 oz portions)

Salt & Pepper to taste

1 cup Flour

1 Egg

½ cup Half & Half

2 tbsp chopped Garlic

2 cups Panko Breadcrumbs

4 tbsp Canola/Olive Oil blend

Season tuna well with salt & pepper. Roll tuna portions in flour to coat well. Beat together one egg and half & half; then dip tuna into mixture. Combine chopped garlic and breadcrumbs; then dredge tuna through mixture. Place breaded tuna in refrigerator for 15 minutes to set crumbs. Heat oil in non stick pan and then sauté tuna portions to desired temperature. Makes – 4 portions

Romesco Sauce

3/4 tsp Ancho Chile seasoning

1/2 cup Toasted Almond Slivers

2 cloves minced fresh Garlic

1/2 each chopped Roasted Red Bell Pepper

1/2 cup diced Tomatoes

3/4 tbsp Smoked Paprika

1/4 tsp Cayenne Pepper

1 1/2 tbsp Red Wine Vinegar

1/2 tsp Salt

3 fl oz Extra Virgin Olive Oil

To a food processor add all ingredients, except oil. Pulse to make a chunky paste. SLOWLY add the oil a bit at a time until it emulsifies. Pour sauce into a bowl and allow to sit for 15 minutes. Taste; season to taste. Makes 1 ½ cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Crab Stuffed Flounder

8 – 3 oz Flounder Filets

Salt & Pepper to taste

8 oz Crab & Spinach Dip (see recipe)

8 oz wilted Spinach (sauté in olive oil to wilt)

8 fl oz Lemon Caper Beurre Blanc (see recipe)

Lay filets out flat and season with salt & pepper. Spread 1 ounce of Crab & Spinach Dip over each filet. Roll each filet up and secure with a tooth pick. Spray 4 individual casserole dishes with pan release spray. Place 2 ounces of wilted spinach in the bottom of each dish. Place two rolls of flounder over wilted spinach. Bake at 350 degrees for about 6 minutes or until cooked throughout. Serve topped with Lemon Caper Beurre Blanc.

Crab & Spinach Dip

2 oz fresh Spinach, washed and rough chopped

¼ cup diced Red Onion

½ stalk Celery, diced

½ cup Mayonnaise

4 oz Cream Cheese

1 ¼ tsp Old Bay Seasoning

½ tsp Tabasco sauce

½ tsp Salt

5 tsp Lemon Juice

¼ cup Sour Cream

¼ cup Heavy Cream

½ pound fresh Crabmeat, picked for shells

Pre-heat oven to 400°F. Combine all ingredients in a large bowl and thoroughly blend. Pour mixture into a one-quart casserole dish and bake until hot and browned on top. Serve with crackers or toast. Makes: 1 quart

Lemon Caper Beurre Blanc

1 1/2 tbsp Shallots – minced

1 cup Chardonnay

1 cup Apple Cider Vinegar

1 1/2 tbsp Lemon Juice

1 cup Heavy Cream

1 pound cold Butter – cut into pats

1 tsp Salt

1/8 cup Capers, rinsed

To a sauté pan over medium heat, add shallots, wine, vinegar and lemon juice. Reduce until almost dry. Add cream and simmer until almost dry. Reduce heat to low. Whisk in cold butter 2-3 pats at a time until incorporated. Makes 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Beef & Truffled Mushroom Lasagna

1 fl oz Tomato Chili Compote

1 Lasagna Sheet, cooked to al dente

2 fl oz Truffled Mushrooms for Lasagna

3 fl oz Beef for Lasagna

2 oz Mascarpone cheese

2 oz Mozzarella cheese

1 cup fresh Spinach

In an individual casserole place 1 fl oz of Tomato Chili Compote. Top with pasta sheet, beef, mushrooms, mascarpone and then mozzarella. Heat in moderate oven until bubbly. Meanwhile, in sauté pan wilt spinach in a little olive oil; set aside. Remove lasagna from oven and top with wilted spinach. Makes 1 portion

Truffled Mushrooms for Lasagna

1 oz chopped Garlic

2 oz Butter

3 oz chopped Cremini Mushrooms

3 oz chopped Portabello Mushrooms

3 oz chopped Shiitake Mushrooms

1 cup Chardonnay

8 tbsp Black Truffle Oil (optional)

Sauté garlic in butter till golden. Add mushrooms and sauté. Deglaze pan with wine. Finish with truffle oil. Simmer down till most of the liquid is gone. Makes 10 ounces

Beef for Lasagna

24 oz Ground Beef

5 oz fine chopped Yellow Onion

1 oz fine chopped Garlic

5 tbsp Tomato Paste

Salt & Pepper to taste

Brown beef, onions and garlic. Add tomato paste. Season with salt & pepper. Makes 20 ounces

Tomato Chili Compote

½ gallon Marinara Sauce

1 oz chopped Garlic

1/8 cup Extra Virgin Olive Oil

¼ tsp crushed Red Pepper

3 oz Dark Brown Sugar

1 ½ tsp Salt or to taste

Saute garlic in olive oil until golden. Add crushed red pepper. Add marinara sauce and allow to simmer for 20 minutes. Add brown sugar and season to taste with salt. Allow to simmer for 20 more minutes. Makes – ½ gallon

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Athens Pasta

1 tbsp Extra Virgin Olive Oil

Salt & Pepper

5 oz small Shrimp

1 tbsp diced Roasted Red Peppers

1 oz Feta cheese

5-6 Kalamata Olives

1 tbsp Capers, rinsed

1 tbsp diced Green Onions

1/8 tsp Crushed Red Pepper

1 cup Heavy Cream

7 oz cooked Penne Pasta

1 tbsp Butter

1 tbsp Parmesan cheese, grated

1 tsp fresh flat leaf Parsley, chopped

1-2 tbsp diced Tomato

Heat oil in sauté pan. Season pan with salt & pepper. Sauté shrimp until pink, then add peppers, feta cheese, olives, capers, onions, and crushed red pepper. Toss until heated throughout. Add heavy cream and toss. Add pasta and toss to coat. Finish with butter; toss to combine. Garnish with grated Parmesan, chopped parsley and diced tomatoes. Makes 1 serving

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Chocolate Truffles

8 oz Chocolate – Semi Sweet

8 oz Cream – Heavy Whipping

Toppings of choice

In a sauce pan, bring cream to a simmer. Whisk in chocolate and remove from heat. Continue whisking until smooth. Refrigerate until cool. Using a melon scoop, form into balls. Roll each chocolate ball in a topping of choice: crushed nuts, powdered sugar, Oreo crumbs, peppermint, espresso, fresh coconut, cocoa powder, etc…

Yield – 16 each

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Fresh Basil Pesto

3 ½ oz fresh basil leaves

¾ cup extra virgin olive oil

2 ½ tsp minced garlic

1/3 cup grated Reggiano Parmesan cheese

½ tsp fresh lemon juice

Pick basil leaves from stems and place in a blender. Add oil and garlic; blend well. While continuing to blend, add cheese and lemon juice. Blend until no lumps are present.  Makes – 1 1/3 cups.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Roasted Turkey Recipe

12-lb. turkey or 6-lb. breast

Brine: 

1 gallon water

1 c. kosher salt

½ c. brown sugar

1 oz. fresh rosemary

1 oz. fresh thyme

¼ c. black peppercorns

8 cloves

Peel from 2 oranges

Peel from 1 lemon

Rub: 

6 Tbsp. extra virgin olive oil

3 Tbsp. Herbs de Provence

Kosher salt & pepper to taste

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Tabbouleh Salad

2 oz Bulgur Wheat, cooked

½ oz Feta cheese, crumbled

1 tbsp fresh flat leaf Parsley, chopped

1 tbsp fresh Mint, chopped

2 tsp Red Onion, chopped

¾ oz Tomatoes, chopped

1 oz Mint Vinaigrette (see recipe)

Salt & Pepper to taste

Prepare bulgur wheat according to package instruction and then allow to cool. In a bowl, combine bulgur wheat, feta, parsley, mint, onion, tomato and vinaigrette. Toss well and season to taste with salt & pepper. Serves 1

Mint Vinaigrette

1 ¼ cups Extra Virgin Olive Oil

¼ cup Red Wine Vinegar

¾ cup fresh Mint, chopped

1 tsp Honey

1 tsp Dijon Mustard

1 tsp Garlic, chopped

1 tsp Shallots, chopped

Salt & Pepper to taste

Place all ingredients, except oil, in a blender and blend on high. Cut blender to low and slowly add oil. Season with salt & pepper. Makes 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.