Blog

Ingredients

2 tablespoons olive oil
3 small onions, chopped
4 cloves garlic, minced
5 button mushrooms, sliced
1 1/2 pounds mahi mahi
salt and pepper to taste
1/4 cup white cooking wine
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 tablespoons water

Directions

In a large skillet, heat olive oil and cook onions, mushrooms and garlic over medium heat until onions are transparent.

Cut the mahi mahi into 3 inch long filets. Place the Mahi Mahi fillets over the onions, mushrooms and garlic. Salt and Pepper the first side of the filets to taste. Add white cooking wine and lemon juice.

Cover and cook 4 to 5 minutes. Turn the filets over and salt and pepper the second side to taste. Cook 4 to 5 minutes or until fish flakes easily.

Remove only the fish to a heated plate and keep warm until sauce is ready.

In the same skillet with all the onions, mushrooms, garlic and cooking wine, raise heat to medium/high. Bring to a boil. Dissolve cornstarch in the 2 tablespoons of water; stir into skillet. Stir the sauce continuously until sauce thickens to desired consistency.

Pour sauce over mahi mahi filets. Serve immediately.

Ingredients

1 1/2 pounds beef tenderloin, cut into 1-inch cubes
salt and pepper to taste
2 tablespoons extra-virgin olive oil, divided
2 cups shiitake mushrooms, thinly sliced
2 cups port wine
1 tablespoon seedless raspberry jam
1 teaspoon Worcestershire sauce
1 cup beef broth

Directions

Season the tenderloin cubes with salt and pepper to taste and set aside at room temperature as you continue preparing the recipe.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook until they have wilted and are beginning to turn golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside; heat the remaining olive oil in the skillet until it begins to smoke, the sprinkle in the cubed beef tenderloin. Cook on all sides until browned on the outside and the meat is cooked just under your desired degree of doneness, about 5 minutes for medium rare. Remove the steak from the skillet and set aside.

Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced by half, then whisk in the raspberry jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to 1/2 cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat.

Ingredients

2 large avocados – peeled, pitted, and chopped
3 plum tomatoes, chopped
1 bunch green onions, chopped
1 (14.5 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
1/4 cup red wine vinegar
1/4 cup canola oil
hot pepper sauce to taste

Directions

Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.

Ingredients

2 cups fresh raspberries
1/3 cup sugar
1/3 cup vegetable oil
2 tablespoons white wine vinegar or cider vinegar
1/4 teaspoon Worcestershire sauce
1 (6 ounce) package fresh baby spinach
1 small red onion, thinly sliced, pulled into rings
1/2 cup crumbled feta cheese
1/2 cup chopped walnuts

Directions

In a saucepan over medium heat, bring raspberries and sugar to a boil. Cook for 1 minute. Strain and discard pulp. In a blender, combine the raspberry juice, oil, vinegar and Worcestershire sauce if desired; covered and process until smooth.

In a salad bowl, combine the spinach, onion, cheese and walnuts. Drizzle with desired amount of dressing; toss to coat. Refrigerate any remaining dressing.