Blog

Ingredients

1/2 cup mayonnaise
3 tablespoons white wine or chicken broth
1/4 cup minced chives
1 tablespoon minced fresh thyme
1 tablespoon snipped fresh dill
1/8 teaspoon pepper
2 (3/4-inch thick) salmon steaks

Directions

In a bowl, combine the first six ingredients; set aside 1/3 cup for serving. Place salmon steaks on a broiler rack. Broil 4 in. from the heat for 9 minutes. Brush with remaining mayonnaise mixture. Turn salmon over; broil 9 minutes longer or until fish flakes easily with a fork. Serve with the reserved mayonnaise mixture.

Ingredients

6 cups water
1 whole bone-in chicken breast, with skin
6 ounces dry Chinese noodles
1 teaspoon sesame oil
1/4 cup tahini
3 tablespoons water
1 tablespoon sesame oil
2 teaspoons chili oil (optional)
3 tablespoons soy sauce
2 tablespoons red wine vinegar
1/4 cup peanut oil
2 tablespoons minced garlic

Directions

In large saucepan over medium high heat, bring 6 cups water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat from broth, and set aside to cool.

Bring broth to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving broth for another use if desired. Rinse noodles under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.

Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.

Combine tahini and 3 tablespoons water, stirring to blend. Add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil ,and garlic. Mix well.

Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.

Ingredients

1 grapefruit, peeled and sectioned
1/2 red onion, thinly sliced
1 bulb fennel, trimmed and thinly sliced
1 (15 ounce) can hearts of palm, drained and sliced
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon garlic powder
salt and pepper to taste
4 cups torn romaine lettuce
1/4 cup crumbled Gorgonzola cheese
1 avocado – peeled, pitted and sliced

Directions

Place grapefruit slices and any leftover juices in a bowl. Stir in onion, fennel, and hearts of palm, coating with the grapefruit juice. Pour mixture into another bowl, leaving a small amount of juice in the first bowl. Whisk together the olive oil, vinegar, salt, pepper, and garlic powder in the original bowl. Toss lettuce with the vinaigrette.

Divide lettuce onto 4 plates. Evenly distribute the grapefruit mixture on top of the lettuce and top with the Gorgonzola cheese. Place avocado slices on each salad and serve.

Ingredients

4 large oranges
8 (4 ounce) fillets salmon
2 teaspoons red wine vinegar
1/2 cup chopped green onions
2 teaspoons cracked black pepper

Directions

Preheat the oven’s broiler.

Slice, peel, and pith oranges; slice crosswise into 1/4 inch rounds. Season fillets with salt. Place salmon fillets on broiling pan.

Place the pan of fillets 4 to 6 inches from heat. Cook for 15 minutes under the preheated broiler, or 10 minutes per inch of thickness. Remove from broiler just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top. Sprinkle with green onions and cracked black pepper. Broil 1 minute longer.