INGREDIENTS

• ¾ cup orzo
• 2, 6-oz. grouper fillets
• 3 Tbs. butter; divided
• Sea salt
• Black pepper
• 1 tspn. flour
• 1 garlic clove; minced
• ¼ cup white wine
• 2 tspn. lemon juice
• 1 roma tomato; diced
• 1 Tbs. basil; chiffonade

INSTRUCTIONS

Bring a pot of salted water to boil and cook orzo according to package directions, drain. While the orzo is cooking, heat 2 Tbs. butter in a pan over med-high heat. Salt and pepper both sides of the fish and place in the pan. Cook 3-4 minutes on each side, until fish is cooked through and seared nicely. In a small saucepan, heat remaining 1 Tbs. butter over med-high heat. Add garlic and stir until fragrant. Stir in flour and cook for an extra minute. Add white wine and lemon juice, whisking until smooth. Remove from heat. Divide orzo between two plates or bowls. Serve fish over orzo, topped with chopped tomato, basil, and sauce.

INGREDIENTS

• 1 pint strawberries, cleaned and sliced
• 1 pint blueberries
• 2 T. good quality blue cheese
• ½ cup loosely packed, basil chiffonade* or torn mint
• ½ cups toasted coarsely cut pecans
• Pinch of sea salt
• Balsamic vinaigrette

INSTRUCTIONS

Place all ingredients except dressing in a large bowl. Add just enough dressing to lightly coat everything and toss well. Serve.

*cut into thin ribbons

INGREDIENTS

• 1 cup balsamic vinegar
• 3 Tbs. brown sugar
• ½ tspn. worchestire sauce

• 1 French bread baguette
• ¼–½ cup extra virgin olive oil
• ½ tspn. salt
• ½ tspn. black pepper
• 2 green onions; sliced

• 4–6 strawberry heirloom peaches; diced
• ¼ cup brown sugar
• ½ cup red onion; finely diced
• 1 Tbs. butter
• 2 Tbs. fresh, chopped basil
• Goat or brie cheese

INSTRUCTIONS

In a small saucepan, bring balsamic vinegar, brown sugar, and worchestire sauce to a boil. Reduce to a simmer for approximately 20 minutes or until you reach desired thickness (if it gets too thick, add 1 Tbs. water and microwave for 20 seconds or less). While the balsamic reduction is simmering, preheat the oven to 375°F. Slice the baguette on an angle, approximately ¼–½-inch thick per piece. Line up on a cookie sheet. Mix the olive oil, salt, pepper, and onions and lightly brush on the baquette slices. Place in oven for 13–15 minutes or until lightly golden. Remove and let cool. While crostini is baking, prepare the peach topping. In a medium non-stick skillet on medium–high heat, combine brown sugar, peaches, and onions. Immediately stir to coat ingredients with sugar. As the juices are released and the peaches wilt, the mixture will begin to thicken. After 5–7 minutes the mixture should be thicker. Add butter and basil and continue to reduce by half. Remove from heat and you are ready to assemble. Top the crostini with ½–1 tspn. of goat cheese or a generous slice of brie. Top the cheese with 1–1½ tspn. of carmelized peaches. Dip a small spoon into the balsamic vinegar reduction and drizzle over the top of the crostini. Top with extra chopped basil and serve!

INGREDIENTS

• 1 Tbs. butter
• ¼ cup onions; coarsely chopped
• 1 puff pastry sheet
• Parchment paper
• 2–3 kumato tomatoes
• 2 Tbs. Thai basil
• 4 Tbs. gorgonzola; crumbled

INSTRUCTIONS

Preheat oven to 400°F. In a medium skillet, heat butter until melted, add onions and sauté until the onions are translucent, stirring for about 1–2 minutes. Roll out the puff pastry and cut into 4 squares. Arrange on a baking sheet lined with parchment paper. Bake for 3 minutes then take out of the oven. Top with 4 slices of tomatoes and sprinkle with caramelized onions, Thai basil, and gorgonzola. Bake for 12 minutes or until the cheese melts and the crust edges are golden.

INGREDIENTS

• 8 roma (plum) tomatoes, cut in half and seeds removed
• ¼ cup extra-virgin olive oil
• 2 tablespoons chopped garlic
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh oregano
• Salt and black pepper to taste
• ½ cup crumbled feta cheese

INSTRUCTIONS

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
3. Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

INGREDIENTS

• 1 lb. fresh cod; cut into 4 pieces
• 3 Tbs. olive oil
• 1 garlic clove; minced
• 2 Tbs. fresh basil; chopped
• ¼ tspn. red pepper flakes
• Salt & pepper; to taste

INSTRUCTIONS

Mix the oil, garlic, basil, red pepper, salt and pepper in a small bowl. Place the cod in a zip lock bag, add marinade, squish around and refrigerate for at least 30 minutes. Cook the cod in a hot skillet for about 3 minutes per side.