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

• 1 Tbs. olive oil
• 3 green onions; sliced diagonally
• 1 hot house cucumber; peeled, halved & cut into thick slices
• 2 granny smith apples; peeled, cored, & roughly chopped
• 1 Tbs. lime juice
• 1 tspn. lime zest
• 2 cups vegetable stock
• 2 cups plain yogurt
• Salt & pepper; to taste
• 2 tspn. fresh mint; chopped

INSTRUCTIONS

Heat oil in a saucepan over medium heat. Add onions and cook for 1 minute, or until tender. Add in the cucumber and apples and cook for 2 minutes, stirring often. Add the lime juice, lime zest, vegetable stock, salt and pepper. Reduce heat and simmer for 8-10 minutes. Transfer soup to a food processor and blend until smooth. Add in the mint and purée. Pour through a fine sieve and into a large bowl. Stir in the yogurt. Refrigerate for a couple of hours or until chilled.

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

• 12 mini sweet peppers
• 3 slices bacon
• ½ cup onion; diced
• 4 oz. cream cheese; room temp.
• 4 oz. goat cheese; room temp.
• 1 tspn. garlic
• 2 Tbs. green onion; sliced thin
• 1 lemon; juiced & zested
• 1/8 tspn. red pepper flakes
• ¼ tspn. oregano
• ¼ tspn. salt
• 3 Tbs. butter; melted
• ¾ cup panko breadcrumbs
• 3 Tbs. parsley; minced

INSTRUCTIONS

Preheat oven to 375°F. Slice each pepper in half lengthwise then use a spoon to scoop out any seeds and white membrane. Cut the bacon into ¼-inch-thick strips then add the bacon to a saucepan over medium-heat and cook until golden. Remove the bacon from the pan and drain on a paper towel. Add onions to the pan used to cook the bacon. Cook the onions, stirring occasionally until translucent. Add the garlic and cook for about 30 seconds. Remove the garlic and onions, set aside. Combine goat and cream cheese. Add the bacon, onions, garlic, sliced green onions, lemon juice, lemon zest, red pepper flakes, dry oregano and salt. Stir to combine. In another bowl, combine breadcrumbs and parsley with the melted butter. Spoon the cheese mixture into each pepper half, place filling side down into the buttery breadcrumbs then place filling side up onto a baking sheet. Bake the stuffed peppers for about 20 minutes or until peppers are softened and the breadcrumbs are golden brown.

INGREDIENTS

• 1 lb. fresh salmon fillets
• 1 Tbs. unsalted butter
• 2 tspn. flour
• ¾ cup dry white wine
• 1 Tbs. green onions
• Salt and pepper; to taste

INSTRUCTIONS

Preheat oven to 450°F. Place salmon on a cookie sheet and sprinkle with salt. Cook in the oven for 18-20 minutes or until opaque. In a small saucepan over medium heat melt the butter. Add the flour and stir. Pour the wine in and bring to a boil. Lower to a simmer for 10 minutes. When the salmon is done, cut into pieces and top with wine sauce. Sprinkle with green onions and salt and pepper, to taste.

SAUCE INGREDIENTS

• 1 cup sour cream
• ½ tspn. red chili powder
• ½ tspn. cumin
• 1 tspn. capers
• Juice from 1 lime
• 1 tspn. dried dill
• ½ tspn. oregano

INSTRUCTIONS

Season the marlin steaks with salt, pepper, and lemon juice, and grill the marlin steaks to your liking. Prepare the sauce by mixing all the sauce ingredients together and refrigerate until ready for use. Assemble the tacos. Using a fork, shred the fish, so that it’s flaky. In each tortilla place the fish, cabbage, tomatoes, green onions, sauce and garnish with cilantro.