INGREDIENTS

• ¾ cup vegetable oil
• ½ cup brown sugar
• ¼ cup white vinegar
• 1 cube chicken bouillon
• ½–1 tspn. garlic powder
• ½–1 tspn. pepper
• 2 Tbs. honey

• 1–2 apple pears; cored & sliced
• Mixed greens
• Feta cheese
• Pecans
• 2 green onions; sliced

INSTRUCTIONS

Blend oil, sugar, vinegar, chicken bouillon, garlic powder, pepper and honey together. Pour into a dressing container. Mix the apple pears, mixed greens, feta cheese, pecans and green onions together and drizzle with sweet dressing.

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

• 2 tspn. Cajun Creole seasoning
• 1 tspn. garlic powder
• ¼ tspn. ground cumin
• ¼ tspn. paprika
• ¼ tspn. plus a pinch, salt
• ¼ tspn. black pepper
• Pinch of cayenne pepper
• 4, 4–5 oz. skinless salmon fillets
• 1½ Tbs. olive oil, plus more

INSTRUCTIONS

Prepare the dry-rub by combining the first seven ingredients in a small dish or ramekin; combine with a fork, and set aside for a moment. Place the salmon fillets onto a large plate or platter, and rub with 1 Tbs. of olive oil and the dry-rub ingredients; marinate the fillets for about 20 minutes. After marinating the salmon, turn the broiler on high and line a baking sheet with foil; drizzle a bit of olive oil onto the foil, and add the salmon fillets; broil the salmon for about 8–9 minutes, or until it is golden brown on top yet still moist in the middle.

INGREDIENTS

• 2 Tbs. lime juice
• 2 Tbs. olive oil
• ½ tspn. chili powder
• 1 garlic clove; minced
• 3 ears of red sweet corn; grilled or boiled
• ¼ cup red onion; chopped
• ½ cup red pepper; chopped
• 1 large avocado
• ¼ tspn. salt

INSTRUCTIONS

Combine the lime juice, olive oil, chili powder and garlic clove in a small bowl, set aside. Using a knife, scrape the sides of the corn to remove the kernels. Place in a small bowl. Combine with the onion, red pepper, avocado, salt and lime dressing and gently mix together.

INGREDIENTS

• 12, “6 corn tortillas
• ½ cup vegetable oil, hot water, or broth, divided
• 1 small onion diced
• 1 T. minced garlic
• 2 T. chopped, fresh cilantro
• 2 lbs. fresh spinach, cooked and well drained
• Juice of one lime
• 1 lb. Chihuahua Cheese
• 2 cups Garden Enchilada Sauce (see recipe below)

INSTRUCTIONS

Preheat oven to 350° F. Heat ¼ cup of the oil in a small skillet over low heat. (You can substitute either water or some warm broth for a lower fat version.) Add tortillas to hot oil one at a time. Turn over quickly and remove to paper towel to drain. Set tortillas aside. Add remaining oil to pan if needed and sauté onion and garlic until onions are very soft and slightly brown. Place onions in bowl and mix with cilantro, spinach, and lime juice. To assemble: Place ½ oz. of cheese in each tortilla along with about 2 oz. of the spinach mixture. Roll tortillas and place in oiled baking dish. Top with Garden Enchilada Sauce and a little more cheese. Bake for 30 minutes.

GARDEN ENCHILADA SAUCE INGREDIENTS

• 1 T. lard or olive oil
• 1 lb. fresh tomatillos
• 2 Anaheim chiles
• 1 small Poblano chile
• 1 small onion, diced
• 1 large clove garlic, minced
• About 1 pound of fresh tomatoes
• Juice of two limes
• 6 sprigs cilantro
• Salt to taste
• Pinch of Turbinado or date sugar
• 1 to 2 cups vegetable stock

INSTRUCTIONS

Heat oil in a large skillet over medium high heat. Remove stems, tops, and seeds from the tomatillos and the chiles. Remove skin from the onion and core the tomatoes. Cut all of the vegetables into quarters and place in skillet. Cook for 8 to 10 minutes, tossing frequently until they begin to soften. Remove vegetables from pan and drain off any excess oil. Place vegetables in blender with the lime juice, cilantro, salt, and sugar. Add vegetable stock to reach desired consistency.

INGREDIENTS

• 1 lb. tilapia; cut into ¼” cubes
• 10 limes; juiced
• 1 cup onion; diced
• 1 garlic clove; minced
• 1 tspn. cumin
• 1 habañero pepper; seeded & minced
• 1 ripe SlimCado avocado; cubed
• ¼ cup extra-virgin olive oil
• Salt & pepper; to taste
• ½ cup cilantro; chopped
• 1 tspn. sesame seeds

INSTRUCTIONS

Place fish and lime juice in a container, cover and marinate in the refrigerator at least 2 hours. In a medium bowl, combine the onion, garlic, cumin, habañero pepper, avocado and 2 Tbs. of the lime juice from the marinated container. Toss gently then add just the fish to the bowl. With the remaining lime juice, stir in the olive oil. Pour into the fish mixture. Add salt and pepper and stir gently. Refrigerator at least 15 minutes. Just before serving, add cilantro. Add salt and pepper to taste. Sesame seeds to garnish.