2 tablespoons olive oil 1 tablespoon lemon juice ½ teaspoon kosher salt ½ teaspoon smoked paprika ¼ teaspoon garlic powder ¼ teaspoon black pepper ¼ teaspoon chili powder 1 pound large shrimp, 16/20 count, peeled, deveined, tail on 12 ounces bacon, 10 slices ¼ cup pure maple syrup 1 tablespoon chopped parsley, for garnish Set the oven rack to the center position. Preheat to 400ºF (20ºC). Whisk olive oil, lemon juice, salt, paprika, garlic powder, black pepper, and chili powde

12 oz. pasta , such as penne 2 Tbsp. unsalted butter 1 small onion , diced 1/2 cup vodka 1 1/2 cups heavy cream 11 oz. cooked salmon , fork torn 2 Tbsp. lemon juice , preferably Meyer lemon Zest from 1 lemon 1/4 cup coarsely grated Parmesan Reggiano cheese , plus more for plating 1/2 cup chopped fresh dill (or to taste) Kosher salt & freshly ground pepper Instructions Bring 4 quarts of salted water to a boil and cook the pasta until al dente, as it will finish cooking in (and

2 - 8 oz white cod filets 2 oranges 1 lemon ½ cup olive oil divided 3 tablespoons unsalted butter 1 teaspoon light brown sugar Salt and black pepper Fresh basil Lay the cod filets in a shallow pan or baking dish. Zest 1 orange and 1 lemon and add zest to the fish. Squeeze the juice from the orange and lemon you just zested and add to the top of the fish. Add ¼ cup of the olive oil. Cover and let marinate for at least 1 hour. Preheat the oven to 250 degrees F. In a large oven

8 ounces Linguine Pasta 2 Tablespoons olive oil 6 Tablespoons butter 4 cloves garlic minced 1 teaspoon red pepper flakes 1 1/4 pound large shrimp salt and pepper to taste 1 teaspoon italian seasoning 4 cups baby spinach 1/2 cup parmesan cheese 2 Tablespoons parsley chopped 1 Tablespoon lemon juice In a large pot cook the pasta in boiling water according to package directions. Drain and set aside. Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic a

4 (6 ounce) salmon fillets 1/2 cup brown sugar 1/2 cup low sodium soy sauce regular soy sauce will work, just reduce salt 1/4 cup cider vinegar 2 garlic cloves minced 1/4 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon sesame oil 1 Tablespoon cornstarch 1 Tablespoon water green onions for garnish sesame seeds for garnish Preheat oven to 400 degrees. Spray a 9x13 inch pan with non stick cooking spray and set aside. In a small saucepan, whisk together the brown sugar, soy sauce,

1 pound ribeye steak Salt and Pepper 2 Tablespoons olive oil 1/2 cup butter 8 garlic cloves smashed Fresh rosemary and thyme sprigs Let the steak rest for 30 minutes to come to room temperature. Salt and pepper to taste. In a medium-sized skillet over medium-high heat the olive oil. Once it starts to smoke add the steaks to the skillet. Sear on all of the sides until they have a golden-brown crust. Add the butter and let melt in the skillet. Add in the garlic and fresh sprigs

Ingredients: Roux: ½ cup high heat oil, such as canola, corn, or vegetable ½ cup all purpose flour Gumbo: 1 medium onion, diced 2 bell peppers, diced 3 stalks celery, diced 6 cloves garlic, minced 3 bay leaves 8 ounces andouille sausage, sliced 2 tablespoons EACH: cajun seasoning AND tabasco sauce (more or less to taste) 1 tablespoon cayenne (omit if you want it mild) 4 cups low sodium chicken broth 1 (14.5 ounce can) stewed tomatoes and juices, roughly diced 1 ½ pounds raw s

3 cups corn, preferably fresh corn cut from the cobs (about 4 cobs) 2 ounces bacon, chopped 2 teaspoons butter ¼ cup minced shallots 1 clove garlic, minced Kosher salt and pepper ½ cup half and half 1 tablespoon olive oil 1 pound large sea scallops (about 12-16 scallops), side muscle removed Scallions for garnish Instructions If using fresh corn on the cob, cut the kernels off the cobs using a sharp knife. To do this, place a small bowl upside down inside a large bowl. Stand

¼ cup + 2 tablespoons soy sauce 2 tablespoons vegetable oil 1 tablespoon sesame oil 2 tablespoons honey 1 tablespoon Sambal Oelek (aka Chile Garlic Sauce) 2 teaspoons fresh grated ginger 3 scallions, white and green parts, thinly sliced 1 pound sushi-grade ahi tuna (such as yellowfin or big-eye tuna), diced into ¼ or ½-inch pieces 2 cups sushi rice, cooked according to package instructions (any other type of rice or grain can be substituted) OPTIONAL TOPPINGS Sliced avocado S