Salmon: 1 1/2 lbs. salmon 1 tablespoon brown sugar 1 teaspoon curry powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt (more for a larger filet) 1–2 teaspoons olive oil Coconut Curry Sauce: 1 tablespoon olive oil 2 cloves garlic (minced) 1 small knob of ginger (minced) 1 tablespoon of lemongrass paste 1 tablespoon brown sugar 1 tablespoon red curry paste 1 can coconut milk (14 oz) 2 tablespoons fish sauce or soy sauce lots of lime juice and z

PARMESAN RISOTTO: 1 tablespoon butter 1 minced clove garlic or 1 minced shallot (or both) 1 cup arborio rice 1/2 cup white wine 3-ish cups of chicken broth 1/2 cup Parmesan cheese SEARED SCALLOPS: 1 tablespoon grapeseed oil 1 pound jumbo scallops SAUTEED SPINACH OR KALE: 1 tablespoon olive oil 1 clove minced garlic 4 cups spinach or kale BROWN BUTTER: 3 tablespoons butter For the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallo

¾ lb Shrimp 4 oz Sweet Peppers 1 Lime 1 oz Sliced Pickled Jalapeno Pepper 1 ½ tbsp Golden Raisins ½ Brown Rice 4 oz Grape or Cherry Tomatoes 2 Scallions 1 Tbsp Capers 1 tsp Whole Dried Oregano 2 Tbsp Verjus Rouge Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. While the rice cooks, wash and dry the fresh pro

1 lb fresh halibut 2-3 tablespoon sundried tomatoes, chopped 2-3 tablespoon mayonnaise 2 garlic cloves, minced ¼ teaspoon dried oregano Optional: dash of red pepper flakes 1 tablespoon fresh basil, chopped olive oil, kosher salt, and fresh pepper to taste Preheat oven to 425 degrees F. Mix together chopped sun-dried tomatoes, mayo, garlic, oregano, and red pepper flakes (if using). Coat a small baking sheet with a splash of olive oil and place the fish on top, skin side down.

1 pound Salmon 1 tsp olive oil freshly ground pepper ¼ cup peanut butter 2 teaspoons chili garlic sauce ¼ cup orange juice Preheat the oven to 400°F and line a baking sheet with foil. Place the salmon on the baking sheet and drizzle with olive oil. Season with pepper. Bake the salmon for about 15-20 minutes or until cooked through. Whisk together the peanut butter, chili garlic sauce, and orange juice in a small saucepan over medium-low heat. Cook just until warm. Remove the

14 garlic cloves 2 pints cherry tomatoes, a mix of colors is nice 6 tablespoons extra-virgin olive oil, more for drizzling ¼ teaspoon fine sea salt 1 teaspoon black pepper Salt 1 pound dry linguine ½ teaspoon crushed red pepper flakes ½ cup dry white wine 4 dozen littleneck clams, scrubbed ¼ cup torn mint leaves Step 1 Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of

Ingredients 1 lb penne pasta For the shrimp 10 oz shrimp, peeled and deveined (if frozen, thawed) 1 Tbsp olive oil 1 Tbsp cajun seasoning 1 tsp paprika Pinch of Salt Pinch of freshly ground black pepper For the Chicken 1 and 1/2 Tbsp olive oil 1 skinless, boneless chicken breast, cut into 1-inch cubes 1/2 – 1 Tbsp Cajun seasoning For the Alfredo Sauce ½ cup unsalted butter 4 oz. cream cheese, softened to room temperature 2 cups (1 pint) heavy cream 1 Tbsp Cajun seasoning 1/2

2 tablespoons unsalted butter ½ cup diced shallots ½ pound white button mushrooms, sliced salt and freshly ground black pepper to taste 1 cup white wine 1 pound sea scallops ½ cup heavy whipping cream 1 egg yolk 2 teaspoons minced fresh tarragon 1 teaspoon lemon zest 1 pinch cayenne pepper, or to taste 4 large oven-safe scallop shells ¼ cup shredded Gruyere cheese 1 pinch paprika 8 fresh tarragon leaves Melt butter in a large skillet over medium heat; add shallots and sauté u