Ingredients

• Fresh baguette, cut to size and sliced lengthwise
• 1 tablespoon of tartar sauce
• 1/2 grilled chicken breast or white meat of a roasted chicken
• Lettuce leaves
• Shaved carrots
• Sweet chili thai sauce

Instructions

1. Spread tartar sauce on bottom half of baguette.
2. Add lettuce leaves and chicken.
3. Drizzle with sweet chili sauce and top with carrots and second half of baguette.
4. Eat immediately.

Ingredients

• 1/2 cup of plain bread crumbs
• 1/4 cup of milk
• 700 grams or so of ground beef
• 1/3 cup of pesto (homemade or store bought)
• 1/4 cup of chopped flat leaf parsley
• salt and pepper
• sliced tomato
• torn basil leaves
• sliced fresh mozzarella or shredded mozzarella
• slider buns
• butter

Instructions

1. Add breadcrumbs to a large bowl. Cover with milk and let sit a couple of minutes until soaked into breadcrumbs. Add meat, pesto and parsley to breadcrumb mixture and season with salt and pepper. Combine well until smooth. Use 1/4 cup measure to shape slider sized patties (about the size of a small palm)
2. Heat BBQ to about 400F. Grill patties on each side for 2 minutes or so (keep an eye on the flames) until crispy on the outside and moist on the inside. Add cheese towards the end of cooking so it has time to melt slightly.
3. Serve on buttered slider buns with a slice of tomato on a torn basil leaf.

Ingredients

• 3 cups of shredded Chinese cabbage
• 3 cups of shredded red cabbage
• 1 cup of shredded carrots (lengthwise to get soft curls)
• 1 cup of unsalted cashews
• 1/4 of chopped chives (try cutting with scissors)
• 1 cup of roughly chopped mint leaves
• 1 cup of torn cilantro leaves
• 4 small red thai chillies, seeds removed and finely sliced (optional if you don't like spice)
• 4 chicken breasts, cooked in pan and cut into slices
• Coconut Lime Dressing:
• 1 cup of coconut milk
• 2 tablespoons of fish sauce
• 4 tablespoons of lime juice
• 2 tablespoons of coconut sugar

Instructions

1. Combine cabbage, carrot, cashews, chives, mint, cilantro and chicken in a large bowl and toss gently to combine.
2. Combine coconut milk, fish sauce, lime juice and sugar in a measuring cup and stir well to combine. Pour half the dressing over the salad and gently toss to combine. Divide between plates and top with chillies. Add more dressing to taste.

Notes

Ingredients

• large flour tortilla
• 1 tablespoon of cream cheese
• ¼ cup of torn smoked trout
• handful of arugula

Instructions

1. Warm tortilla on a gas flame or in microwave for a minute to make it more pliable.
2. Spread with cream cheese.
3. Layer with smoked trout and arugula.
4. Roll carefully, making sure to tuck in all the fish and arugula.
5. With a very sharp knife, cut ½ - 1” snails.

Ingredients

• 2 pounds of frozen boneless chicken thighs
• 1/4 cup of red curry paste
• 1 pound of peeled and sliced sweet potatoes
• 2 cans of coconut milk
• 2 cup of chicken broth
• 2 tablespoons of minced ginger
• 1 tablespoon of corn starch (optional)
• 1 tablespoon of fish sauce
• 1 tablespoon of coconut sugar or brown sugar
• 2 tablespoons of lime juice
• Chili pepper, sliced thin
• Green Onions, sliced
• Mint
• Cilantro or flat leaf parsley

Instructions

1. Place frozen chicken on the bottom of your slow cooker. Add red curry paste and toss until spread out a bit. Add sweet potatoes.
2. Cover chicken and potatoes with coconut milk and broth. Stir in minced ginger.
3. Let cook on low for 8 hours.
4. If you want a thicker sauce, stir cornstarch into your mixture. Stir in fish sauce, sugar and lime juice. Combine well.
5. Garnish with chili, green onions, mint and cilantro to your liking. Serve on it's own or with rice.

Ingredients

• Whole chicken (I had mine butterflied at the butcher for faster cooking time)
• Potatoes cut into 1 inch cubes
• Carrots cut into 1 inch pieces
• 1 yellow onion cut into chunks
• 1 lemon cut in half
• Olive oil
• 2 tablespoons of butter
• Salt and pepper
• Handful of fresh sage or other herb you like

Instructions

1. Heat oven or BBQ to about 425 F. Rinse the chicken and pat dry.Rub with olive oil and butter, adding some gently under the skin. Season with salt, pepper and torn sage.
2. Place chicken in roasting pan. Add half a lemon each to front and back cavity (If you have your bird butterflied, just rest it on the lemons).
3. Toss potatoes, carrots and onions in a bit of olive oil, season with salt and pepper and scatter around bird in roasting pan.
4. Roast for 1 hour (if using whole chicken roast for 1.5 hours) until temperature of chicken is 180F. Let rest for 10 -15 and serve.

Notes

Ingredients

• 2 large tomatoes, cut into chunks
• 1 cucumber, peeled, seeded, and chopped (about 4 inches in size)
• 1/2 yellow, orange or red bell pepper, seeded and chopped
• 1 garlic clove, finely minced
• 1 teaspoon chardonnay vinegar
• 2 tablespoon extra-virgin olive oil, plus more for serving
• Coarse salt and ground pepper
• 1 teaspoon ground chipotle chili (optional)
• 6 large shrimp, steamed, sauteed or grilled - peeled

Instructions

1. In a blender, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegar, and oil and season with salt, pepper and chili. Pulse until mostly smooth.
2. Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Before serving, chop 4 shrimp into small pieces. Garnish soup with chopped shrimp, a drizzle of olive oil and add one shrimp on each bowl as a garnish.

Notes

Ingredients

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 3 tablespoons milk
• 1 tablespoon lemon juice
• 1/2 tablespoon of cumin
• 3 tablespoons unsalted butter in small pieces
• 1 pound of peeled and deveined shrimp
• 1 lemon in slices
• 4 tilapia filets
• salt
• 1/4 cup flour
• 1/2 seasoned bread crumbs
• 2 cups shredded cabbage or coleslaw mix
• 1 avocado cubed
• Cilantro for garnish (optional)
• 4-6 soft sausage buns or fresh baguette

Instructions

1. Preheat oven to 450F. Place shrimp in a single layer in a ovenproof bake dish. Sprinkle with pieces of butter, half of the cumin and slices of lemon.
2. Gently salt fish and sprinkle top of tilapia fillets with a tiny bit of flour and then with breadcrumbs. Place fish on foil covered and greased cookie sheet.
3. Once oven is hot, add both shrimp and fish to oven and cook 6-10 minutes until cooked through. Check half way and move shrimp around. Remove shrimp first if fish needs a little longer.
4. While fish is cooking , combine sour cream, mayonnaise, milk, lemon juice and cumin until well combined. Set aside.
5. To assemble: add sour cream mix to each bun, add some coleslaw mix or shredded cabbage, fish, shrimp, avocado and top off with more sour cream and cilantro.

Notes

Ingredients

• 1 bag of mussels
• 1 tablespoon of butter
• 1 onion, slices thin
• 2 cloves of garlic, minced
• 1 stalk of celery, cut in half lengthwise and chopped
• 1 cup of dry white wine
• 1 large can of diced tomatoes (28 oz)
• 1/2 cup of heavy cream
• salt and pepper
• Chopped parsley
• Chopped green onion

Instructions

1. Clean the mussels with lots of cold water. Pull out any beards or seaweed. Throw out any that have broken or cracked shells, or ones that don't close when lightly squeezed.
2. In a large pot melt the butter over medium heat, add onion, garlic and celery and cook until soft. Season with salt and pepper. Add wine and increase heat to high, after a couple of minutes add diced tomatoes. Stir well and add mussels. Cover the pan and cook for 3-4 minutes or until mussels open. Shake the pan a few times so they cook evenly.
3. At the end of the cooking time discard any mussels that didn't open. Add the heavy cream and stir well. Serve immediately with some crusty bread and a garnish of chopped parsley and green onion.

Notes