Wild Mushroom Salad Ingredients: Dressing 1 tablespoon sherry vinegar 3 twists black pepper 1 teaspoon Dijon mustard 1 teaspoon white wine 1/2 teaspoon shallots 1/4 teaspoon fresh rosemary, chopped 1 teaspoon apple juice 1/2 teaspoon fresh thyme, chopped Salad 1 cup of greens: red oak leal, frisée, mustard greens, mesclun mix 1/2 cup of mushrooms: shiitake mushrooms, oyster mushrooms, domestic mushrooms 1 tablespoon diced peppers 1 teaspoon fresh chives, chopped Directions: Incorporate [...]

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Butternut Squash Bisque Ingredients: 1 ounce sweet butter 2 teaspoons, shallots, chopped 1 cup celery, chopped 1 cup onion, chopped 2 teaspoons garlic, chopped 1 tablespoon fresh thyme 4 pounds butternut squas, cleaned and diced 6 ounces rice 2 quarts chicken stock 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 bay leaf Cinnamon, as needed for garnish Nonfat plain yogurt, as needed for garnish Chives, as needed for garnish Directions: In soup pot, melt [...]

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Steamed Mussels Ingredients: Broth 1 tablespoon garlic, chopped 1 teaspoon olivo oil 7 ounces white wine 1 gram saffron 1 ounce fresh lemon juice 2 ounces chicken stock 1/2 teaspoon pepper, fresh ground 1 teaspoon fresh thyme, chopped Mussels 80 Fresh Mussels Garlic Rouille 2 teaspoons roasted garlic 1 cup Yukon Gold potatoes, cooked and riced 1 tablespoon chicken stock 1/2 teaspoon fresh lemon juice 1 teaspoon red chili paste 1 teaspoon chives 10 slices [...]

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Eggplant Rollatini Ingredients: 3 Ibs. fresh spinach 1-1/2 pounds eggplant, peeled and cut lengthwise 1/4 cup balsamic vinegar Olive oil spray Vegetable oil cooking spray 4 ounces onions, finely chopped 2 teaspoons garlic, chopped 1 teaspoon cracked black pepper 1 teaspoon garlic herb seasoning 1/4 cup Italian parsley, chopped 2 tablespoons fresh basil, chopped 16 ounces skim milk ricotta 2 ounces feta cheese, crumbled 2 tablespoons grated Parmesan cheese 3/4 cup [...]

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Crub Cakes Ingredients: 1-1/4 pounds jumbo lump crabmeat 1-1/2 teaspoons chives, chopped fine 1-1/2 teaspoons parsley, chopped fine 1 tablospoon Old Bay seasoning 3/4 teaspoon Dijon mustard 3/4 teaspoon thyme, chopped 5 ounces potatoes, cooked and mashed 1-1/2 ogg whites 3/4 teaspoon lemon juice 1-1/2 teaspoons white wine 1/2 egg white Japanese bread crumbs, as needed 3/4 teaspoon chives, chopped fine Vegetable oil cooking spray Directions: Pick crabmeat to remove bits of [...]

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Vegetable Spaghetti with Scallop Rolls Ingredients: 1 large carrot 1 large daikon 2 large zucchini 4 tablespoon Ginger Lime Dressing 1 pound tofu 3 cups bean sprouts 2 whole red peppers, julienne 2 cups spinach leaves 1/2 cup snow peas, julienne 1/2 small head of white cabbage, shredded 1/4 cup Ginger Lime Dressing 22 ounces sea scallops (30 scallops), sliced in half 15 sheets rice paper 2 tablespoons cilantro, whole [...]

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Capistrano Spice Rub Ingredients: 1 cup dried oregano 1 cup dried basil 1/2 cup dried thyme 1 cup fresh rosemary, chopped 1/2 cup black pepper, butcher’s grind 1/2 cup garlic powder Directions: Blend all ingredients together. Store in an airtight container to preserve freshness. Coat meat, fish, or poultry generously with spice rub prior to cooking. Can also be used to spice up soups, dressings, [...]

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Green Goddess Dressing Ingredients: 4 ounces tofu (firm), well drained 1/2 cup cider vinegar 2 stalks celery 1/2 cup spinach leaves, washed and dried 1/3 cup fresh parsley (no stems) 1 tablespoon lemon juice 2 scallions Fresh tarragon leaves Fresh ground pepper Directions: Blend together in food processor until smooth. Use just enough tarragon and pepper to taste. This dressing will last 2 days in the refrigerator. Yields [...]

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Ginger Lime Dressing Ingredients: 1 cup soy sauce, low sodium 1/2 cup lime juice Grated rind from 2 limes 1/4 cup scallions, finely sliced 1/2 cup water 1 teaspoon garlic, chopped 1 teaspoon ginger, chopped Directions: Mix all ingredients together in a bowl. Let sit overnight. Lasts 2 weeks in refrigerator. Yields 16 Ounces. Nutritional Information (2 ounces): 22 calories, 2 g protein, 5 g carbohydrate, 0 g [...]

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Orange Vinaigrette Dressing Ingredients: 1 pint orange juice 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon shallots, finely diced 1/2 teaspoon coriander, ground 1/2 teaspoon black pepper, ground 2 ounces white wine vinegar 2 ounces extra-virgin olive oil 1 teaspoon thyme, fresh, chopped 1 teaspoon chives, fresh, chopped 1 teaspoon basil, fresh, chopped Directions: In a saucepan, reduce orange juice to 1/2 cup, or use 1/2 cup concentrate. Place [...]

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