4 zucchini, chopped 2 tablespoons olive oil Kosher salt and freshly ground black pepper, to taste FOR THE SALMON 2 tablespoons brown sugar, packed 2 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon mustard 2 cloves garlic, minced ½ teaspoon dried dill ½ teaspoon dried oregano ¼ teaspoon dried thyme ¼ teaspoon dried rosemary Kosher salt and freshly ground black pepper, to taste 4 5-ounce salmon fillets 2 tablespoons chopped fresh parsley leaves Preheat oven to 400 d

INGREDIENTS 4 slices bacon, diced 1 pound medium shrimp, peeled and deveined 3 cloves garlic, diced 1 onion, diced 2 teaspoons smoked paprika, or more, to taste ½ teaspoon dried oregano ½ teaspoon dried basil ¼ teaspoon crushed red pepper flakes, optional Kosher salt and freshly ground black pepper, to taste 4 cups chicken stock 2 cups corn kernels, frozen, canned or roasted 1 bay leaf ¼ cup heavy cream 2 tablespoons chopped fresh parsley leaves Heat a large stockpot or Dutch

INGREDIENTS: 12 ounces linguine 3 tablespoons unsalted butter 3 cloves garlic, minced Pinch of crushed red pepper flakes, optional 1/2 cup vegetable broth, or more, as needed Kosher salt and freshly ground black pepper, to taste 2 pounds littleneck clams, cleaned 2 tablespoons chopped fresh parsley leaves DIRECTIONS: In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large saucepan over medium high heat. Add garl

Ingredients 1 pound sea scallops (about 1 inch thick) 2 teaspoons cajun seasoning 1/2 tablespoon butter 1/2 tablespoon oil 1 clove garlic, chopped 1/2 cup heavy/whipping cream 1 tablespoon dijon mustard 2 teaspoons cajun mustard (or grainy mustard) 1 tablespoon lemon juice salt and pepper to taste 1 tablespoon parsley, chopped Directions Pat the scallops dry and press on the cajun seasoning. Melt the butter into the oil in a pan over medium-high heat, add the scallops and sea

Ingredients 2 (8 inch) tortillas 1/2 cup monterey jack cheese, shredded 1/4 cup teriyaki salmon, cooked (see below) 1/4 cup pineapple, sliced and optionally grilled 1 green onion, sliced 1 tablespoon teriyaki glaze 1 tablespoon sriracha (or to taste) Directions Heat a pan over medium heat, place one tortilla in the pan, sprinkle half of the cheese followed by the salmon, pineapple, green onion, teriyaki sauce, sriracha, the remaining cheese and tortilla. Cook until the quesad

Ingredients 2 tablespoons oil 1 pound steak (such as strip loin, rib eye, etc.) cajun seasoning to taste 2 tablespoons butter 8 ounces shrimp, peeled and deviened 4 cloves garlic, chopped 1/4 cup chicken broth (or dry white wine) 1 cup heavy cream 2 teaspoons dijon mustard 1 tablespoon cajun seasoning (or to taste) 1/4 cup parmigiano reggiano (parmesan cheese), grated 1 tablespoon lemon juice 1 tablespoon parsley, chopped Directions Heat the oil in a large skillet over medium

For the Sauce Zest of 2 lemons Juice of 2 lemons 1 cup extra virgin olive oil 1 ½ tablespoon freshly minced garlic 2 teaspoon dill weed 1 teaspoon seasoned salt, more for later ½ teaspoon ground black pepper 1 teaspoon dried oregano ½ to ¾ teaspoon ground coriander For the Fish Preheat the oven to 425 degrees F. In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or

2 lb salmon fillet Kosher salt ½ teaspoon Extra virgin olive oil Lime wedges to serve Parsley garnish For Honey Mustard Sauce 4 tablespoons whole grain mustard 2 tablespoons honey 2 tablespoons extra virgin olive oil 4 garlic cloves minced 1 teaspoon smoked paprika ½ teaspoon cayenne optional ½ teaspoon black pepper To cook in the oven, heat the oven to 375 degrees F and position a rack in the middle. To grill, heat a gas grill to medium high (about 400 degrees F). Pat the sa

8 oz Sea Scallops, side muscles removed (optional) Salt and black pepper Extra virgin olive oil 1 ½ lb shrimp, peeled and deveined 1 green bell pepper, cored, chopped 1 red bell pepper, cored, chopped 1 medium yellow onion, chopped 6 garlic cloves, peeled, minced 3 tbsp tomato paste 1 tbsp dried oregano, divided 7 cup low-sodium broth (vegetable or chicken) 3 large tomatoes, diced (canned diced tomato will work as well) 1 cup orzo pasta (whole wheat pasta preferred) 6 oz baby