Ingredients 1 cup apple cider 1 tablespoon whole-grain mustard ½ tablespoon finely chopped fresh rosemary ½ tablespoon finely chopped fresh thyme ½ tablespoon finely chopped fresh sage ½ teaspoon ground pepper, plus more to taste ¼ teaspoon salt, divided Pinch of nutmeg 2 tablespoons unsalted butter, divided 2 (4-ounce) wild salmon fillets, skin on 2 tablespoons finely diced leeks Directions Whisk 1 cup cider and 1 tablespoon mustard together in a small saucepan. Stir in ½ ta

1 tablespoon olive oil 2 poblano peppers, finely chopped 1 small onion, finely chopped 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained 1/4 cup chopped pitted green olives 3 garlic cloves, minced 1/4 teaspoon pepper 1/8 teaspoon salt 4 halibut fillets (4 ounces each) 1/3 cup chopped fresh cilantro 4 lemon wedges Crusty whole grain bread, optional In a large nonstick skillet, heat oil over medi

1 cup teriyaki sauce 1 can (6 ounces) pineapple juice 1/2 cup packed brown sugar 6 garlic cloves, minceds 1/4 teaspoon Worcestershire sauce 1/8 teaspoon pepper 1 pound beef top sirloin steak, cut into 1-inch cubes 1 pound uncooked shrimp (26-30 per pound), peeled and deveined 1 pound whole fresh mushrooms 2 large green peppers, cut into 1-inch pieces 2 medium onions, halved and quartered 1 pint cherry tomatoes 1-1/2 teaspoons cornstarch In a large bowl, combine the first 6

4 teaspoons lemon juice 4 halibut fillets (4 to 6 ounces each) 1 teaspoon minced fresh gingerroot 1/4 to 3/4 teaspoon salt, divided 1/4 teaspoon pepper 1/2 cup water 10 ounces (about 2-1/2 cups) fresh Brussels sprouts, halved Crushed red pepper flakes 1 tablespoon canola oil 5 garlic cloves, sliced lengthwise 2 tablespoons sesame oil 2 tablespoons soy sauce Lemon slices, optional Brush lemon juice over halibut fillets. Sprinkle with minced ginger, 1/4 teaspoon salt and pepp

For the fish: 1 pound swordfish steak extra-virgin olive oil kosher salt and freshly ground black pepper 4 tablespoons butter , or ½ stick 1 teaspoon smoked paprika 4 rosemary sprigs , tied together with kitchen twine For the salsa: ½ cup pineapple , diced ¼ cup cantaloupe , diced ⅛ cup red onion , minced ½ avocado , diced 1 ½ jalapeño , minced ½ lime , juiced ¼ cup cilantro , chopped 1 tablespoon mint , chopped 1 tablespoon rosemary , minced kosher salt Instructions 1.

Ingredients 1 pound baby Yukon Gold potatoes, halved lengthwise (about 3 cups) 3 teaspoons extra-virgin olive oil, divided 1 teaspoon salt, divided 1½ cups cherry tomatoes (8 ounces) s 1 medium zucchini, cut into ½ inch-thick half-moons (1½ cups) ¾ teaspoon ground pepper, divided 2 tablespoons unsalted butter, softened 1 tablespoon finely chopped fresh flat-leaf parsley 2 medium cloves garlic, minced (2 teaspoons) 1 teaspoon Dijon mustard 1 teaspoon grated lemon zest 4 (5-oun

Ingredients 4 (5-ounce) skinless salmon fillets ½ teaspoon ground pepper, divided ¼ cup salt-free everything bagel seasoning 3 tablespoons extra-virgin olive oil, divided ½ teaspoon salt plus ⅛ teaspoon, divided 1 cup nonfat plain strained (Greek-style) yogurt 2 medium cloves garlic, minced 1 small Persian cucumber, finely chopped Directions Pat 4 salmon fillets dry; sprinkle with ¼ teaspoon pepper. Spread ¼ cup everything bagel seasoning on a shallow plate. Dredge\the salm

Ingredients 3 medium (1 lb., 5 oz. total) ears fresh shucked yellow corn 2 Tbsp. unsalted butter 1/2 cup chopped yellow onion (from 1 small onion) 2 garlic cloves, chopped (about 2 tsp.) 1 3/4 cups lower-sodium chicken broth 10 oz. (6 medium) baby red potatoes, cut into 1⁄2-in. pieces 1 tsp. kosher salt 1/4 tsp. black pepper 8 oz. medium-size peeled, deveined raw shrimp 2 Tbsp. heavy cream 2 Tbsp. sliced fresh chives Directions Step 1 Prepare corn: Cut kernels from corncobs

4 lobster tails, 5 to 6 oz each 1 Tbsp fresh parsley, very finely chopped, plus more for garnish 2 garlic cloves, pressed 1 tsp dijon mustard 1/4 tsp fine sea salt 1/8 tsp freshly cracked black pepper 1 1/2 Tbsp olive oil 1 1/2 Tbsp fresh lemon juice 4 Tbsp unsalted butter, divided How to Prepare/Butterfly Lobster Tails: 1. Cut the Shell: Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top port

Ingredients 6 tablespoons butter 2 cups finely chopped onion 1 ½ cups finely chopped green bell pepper 1 ½ cups finely chopped celery 5 garlic cloves, minced 1 ½ teaspoons dried thyme 1 ½ teaspoons table salt 1 teaspoon freshly ground black pepper 3 (14.5-oz.) cans diced tomatoes 2 (16-oz.) packages frozen cut okra, thawed 1 (32-oz.) container chicken broth 2 bay leaves 2 pounds unpeeled, medium-size raw shrimp, peeled and deveined 1 tablespoon hot sauce 1 teaspoon filé powde