Combine the 4 oz buttermilk, 1 tbsp Dijion mustard, 1 tbsp honey, 2 tbsp flat-leaf parsley, season well and set aside in the fridge until needed. Divide the 1/2 cucumber, cut into ribbons, 1 bunch spring onions, shredded, 1 small yellow pepper, thinly sliced, smoked salmon, cut into strips, 1 lemon, cut into wedges onto four plates. Top with the salmon and place a wedge of lemon on the side. Serve drizzled with the dressing

Cut 12 ounces tuna into 1-inch cubes. Place in a large plastic bag. Add 3 tbsp reduced-sodium soy sauce, 3 tbsp water, 1 tbsp snipped green onion tops or snipped fresh chives, and 2 tsp grated fresh ginger. Seal bag and turn gently to coat cubes. Let stand at room temperature for 20 minutes. Drain, reserving marinade. Thread tuna, 1/2 med pineapple, cored and cut into 1-inch cubes, 1 med red or green sweet pepper, cubed, and 6 green onions, cut into 2-inch pieces onto skewers

Drizzle swordfish steak with lemon juice and let stand for 1 minute. Rub both sides of each steak with olive oil, salt and pepper and set aside. Place 4 tbsp unsalted butter, softened, 1 tsp freshly squeezed lemon juice, lemon zest from 1 lemon, 1/2 tsp garlic, very finely chopped, 1/4 tsp salt and 2 tbsp minced fresh basil in a small bowl and combine well. Set aside until ready to serve. Oil the grill grates and add the fish. Grill the swordfish steaks until opaque throughou

Prepare the sauce by heating 2 tbsp butter in a skillet or heavy-bottomed pan. Add 2 cloves garlic, 4 diced tomatoes and fresh basil. Sauté for 2 to 3 minutes being careful not to let the garlic burn. Add 4 c. heavy cream and reduce cream by one half. Add 4 tbsp tomato paste and mix into sauce. Season with salt and pepper. Broil the trimmed fillets on a rack or broil pan that allows juices to drain away for 8 to 10 minutes or until the fish begins to flake. Spoon tomato basil

In a preheated 400 oven, season 1 lb of salmon and bake approx 15 min or until done. Cook 8oz bowtie pasta according to the package directions, then drain in a colander. Meanwhile, roughly chop 6 oz kale into small pieces, removing any large pieces of stem. Place the chopped kale in a bowl. Once the pasta is drained, add it to the kale and stir to let the residual heat slightly wilt the kale. Peel and dice 2 hard boiled eggs. Add the salmon, diced hard boiled eggs, and ½ c. s

Bring 3 c water, 1 c coarsely ground grits, and 2 tsp salt to a boil in a heavy saucepan with a lid. Stir in 2 cups half-and-half and simmer until grits are thickened and tender, 15 to 20 min. Set aside and keep warm. NEXT: Sprinkle 2 pounds uncooked shrimp, peeled and deveined with a pinch of salt and a pinch of cayenne pepper; drizzle with juice of 1 lemon. Set aside in a bowl. NEXT: Place 1 pound andouille sausage, cut into 1/4-inch slices in a large skillet over medium he

Step 1: Preheat grill to medium (about 450°F). Toss together 1 pound scallops, 1 tbsp olive oil, 1/2 tsp black pepper, 1/2 tsp kosher salt, in a large bowl until scallops are evenly coated; chill until ready to use. Step 2: Grill 2 ears fresh corn, husks removed, 3 scallions, 1 to 2 jalapeno chiles, turning often, until charred and tender and the corn begins to release its juices, 5 to 7 minutes. Remove from grill; cool 5 minutes. Step 3: Cut corn kernels from cobs into a med

Combine 1 sm cantaloupe, diced, ½ red chile pepper, seeded and chopped, 10 fresh basil leaves cut into strips, 2 tbsp olive oil, 2 tbsp fresh lime juice, pinch of salt, and a pinch sugar in a bowl. Heat 2 tbsp olive oil in a skillet. Season tuna steaks with salt and pepper. Cook tuna in oil for 3 minutes per side. Spoon cantaloupe mixture over each steak to serve.

Pat the salmon dry with a paper towel and season lightly on both sides with salt and pepper. Heat 1 tbsp of the oil in a cast iron skillet over medium-high heat. Add the salmon and sear until it reaches your desired doneness, about 2 to 4 minutes per side, depending on the thickness of your fillets. Transfer to a serving plate. Add 2 tbsp of oil to the pan. Add 3 tbsp finely julienned fresh, peeled ginger and cook until browned. Add 3 scallions, finely julienned and cook for

Cook 8 oz (½bag) Penne Rigate Pasta according to package directions. Drain and rinse with cool water. Transfer to a large serving bowl and set aside. While pasta cooks, heat 1 tbsp oil in a large skillet. Sprinkle 1 ¼ lbs peeled and deveined shrimp with salt and pepper and cook, stirring often, until they are cooked through, about 3 minutes. Transfer to bowl with pasta. Add ½ c Stonewall Kitchen Artichoke Pesto, 1 (10 oz) jar Roasted Red Tomatoes, drained and chopped, 3 c aru