INGREDIENTS

• 12 oz., 2-inch portabella mushrooms
• 2 Tbs. olive oil
• 1 Tbs. balsamic vinegar
• 1 Tbs. fresh thyme; divided, plus extra for garnish
• 3 garlic cloves
• Black pepper; to taste
• Salt; to taste

INSTRUCTIONS

Preheat oven to 425°F. Remove the stems from the mushrooms and reserve for another use. Rinse and dry the mushroom caps. Place mushrooms top side down in a cast-iron skillet. Whisk olive oil and balsamic vinegar together. Drizzle over the mushrooms. Thinly slice the garlic cloves and sprinkle them over the mushrooms, getting a slice or two inside each mushroom. Sprinkle with 2 tspn. of fresh thyme and season with salt and pepper. Roast for 5–10 minutes, until desired doneness is achieved. Remove from the oven and transfer to a serving plate. Drizzle with remaining garlic, juices, oil, and vinegar in the pan. Sprinkle with reserved 1 tspn. of thyme leaves and garnish with
1–2 sprigs of fresh thyme. Serve immediately.

INGREDIENTS

• 2, 1-inch halibut fillets
• Salt & pepper; to taste
• 1 tspn. melted butter or olive oil
• Lime slices; for serving

• 1 tspn. butter or olive oil
• 1 large garlic clove; minced
• ½ small onion; chopped
• 1 small zucchini; chopped
• ½ red bell pepper; chopped
• 3 mushrooms; chopped
• 1 ear of sweet corn; cut off the cob
• Salt & pepper; to taste
• 1 pinch of smoked paprika
• 2 tspn. fresh lime juice

INSTRUCTIONS

Preheat oven to 425°F. Place each fillet on the center of a piece of parchment paper, drizzle with butter/oil and season with salt and pepper. Gather all 4 ends of the paper and fold over once to crimp to make a loose packet or a tent. In a small baking pan (8″ x 8″), place 2 packets of fish and bake for 15 minutes or until the fish is cooked through and flakes easily. When the fish has about 10 minutes left to cook, preheat a medium skillet over medium heat. Add butter/oil and let melt. Add onions and garlic and sauté for 1 minute or until onion starts to become translucent. Add zucchini, bell pepper and mushrooms and sauté for another 2–3 minutes minutes, stirring occasionally. Add corn kernels, smoked paprika, salt and pepper. Stir and sauté for another 2 minutes until corn is cooked but still crisp. Remove from heat and drizzle with lime juice for freshness. When fish is cooked through, remove from oven and discard skin before serving. Serve fish over a bed of the summer sauté, drizzle with extra lime juice and more salt and pepper to taste.

INGREDIENTS

• 1 yellow pepper
• 1 orange pepper
• Mushrooms
• Olive oil
• Rainbow trout fillets
• Salt and black pepper
• Flour
• Butter
• 1 shallot; chopped
• ½ cup lemon juice
• 1 Tbs. dijon mustard
• 2 Tbs. balsamic vinegar
• ½ cup olive oil & canola oil (together)

INSTRUCTIONS

Heat the olive oil in a skillet on medium-high. Cook the peppers and mushrooms until they’re to your liking. Add salt and pepper to taste. Set aside. Season trout with salt and pepper then lightly coat with flour. Heat the oil and butter on high heat. Place the trout meat first and cook until golden brown, about 2-3 minutes. Carefully flip and cook for an additional 2-3 minutes. Serve on top of the veggies. For vinaigrette, add shallot, vinegar, mustard, and lemon juice to a blender. Blend for 30 seconds, then add oil. Add salt and pepper to taste then blend again. Serve with veggies and trout.

INGREDIENTS

• 1 cup marsala wine
• 1 tspn. garlic; minced
• ½ tspn. oregano
• ½ tspn. basil
• 1 Tbs. dijon mustard
• ¼ cup mushrooms; sliced
• ¼ cup red onions; diced
• ¼ cup green onions; diced
• 1½ cups heavy cream
• ½ tspn. fish base; optional
• ½ cup molasses
• ½ cup salad oil
• 1 tspn. garlic; minced
• 4, 4-6 oz. blue marlin steaks
• ½ cup honey
• ½ cup salad oil
• 1 tspn. garlic; minced
• Juice from 1 lemon

INSTRUCTIONS

Combine all ingredients and cook on medium heat until mixture is reduced by half. Sauce should coat the back of a spoon. Marinate fish for 30 minutes, drain to remove excess marinade and broil fish. Cook until fish starts to flake, approximately 15 minutes.

INGREDIENTS

• 10 oz. mushrooms; sliced thin (about 4 cups)
• 5 Tbs. unsalted butter
• ¼ cup all-purpose flour
• 1¾ cups milk
• 2 cups chicken broth
• ¼ cup dry, white wine
• 10 oz. spaghetti
• 3 cups cooked turkey; coarsely chopped
• 1 cup cooked peas
• 2/3 cup parmesan; freshly grated
• 1/3 cup fine fresh bread crumbs

INSTRUCTIONS

In a large, heavy saucepan cook the mushrooms in ¼ cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream of the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well. In a large bowl combine the spaghetti, mushroom sauce, turkey, peas, and salt and pepper to taste, stir in 1/3 cup of the parmesan, and transfer the mixture to a buttered shallow 3 quart casserole. In a small bowl combine the remaining 1/3 cup parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 Tbs. butter, cut into bits. Bake the tetrazzini in the middle of a preheated 375°F oven for 30-40 minutes, or until it is bubbling and the top is golden.

INGREDIENTS

• 2 portabella mushrooms; stems removed and covered in olive oil, salt and pepper
• 2 slices of bread
• Half of an avocado; mashed
• 2 eggs
• Cheddar cheese
• Basil pesto; (basil leaves, salt, pepper and olive oil in a food processor)

INSTRUCTIONS

Cover the portabella mushrooms with olive oil, salt and pepper. Preheat oven to 375°F and roast the mushrooms for about 10 minutes or until they start to soften. Crack eggs in the center of the mushroom, top with pesto and cheese, being careful not to overflow the egg. Bake about 10 minutes, and serve on a slice of toast covered in avocado, with a bit more pesto on top.