Main Course

Ingredients
2 Avocados
1/4 cup medium chopped Onion
1 Lime
1/3 cup Cilantro chopped
1/3 cup Tomato chopped
2 tsp minced Jalapeno
Salt
Pepper
1 Mango
2 Rotisserie Chicken Breasts
4 Corn Tortillas
1/3 cup Sour Cream

❃❃Serves 4❃❃

 Preparation
Preheat oven to 450 and place foil on a baking sheet.
Chop onion, cilantro, jalapeno, tomato and mango.
Shred chicken breasts.
Chop and mash avocado with juice of half a lime.
Mix sour cream and juice of half a lime then place in a piping bag or squirt bottle.

Cook
Place corn tortillas on a baking sheet and spray both sides, generously, with olive oil non-stick cooking spray.
Cook for about 10 minutes turning half way through or until they are slightly browned and crispy.  Remove from oven and let cool.

Assemble
Mix onion, cilantro, jalapeno and tomato in with avocados.  After corn tortillas are cooled place an even amount of avocado mixture onto each tortilla, top with chopped mango then shredded chicken and finally drizzle with sour cream mixture.

Ingredients
1 ½ grated Apples (Sweet Tango, Macintosh)
¼ cup grated Red Onion
2 Garlic Cloves grated
1 Tbsp. minced fresh Rosemary
1 lb. Ground Chicken Breast
1 Tbsp. Olive Oil
1 tsp. Salt
½ tsp. Pepper
3 slices Cheddar Cheese
Boston Bibb lettuce or your choice of lettuce
5.3 oz. Plain Greek Yogurt
¾ tsp. Dijon Mustard
1 Tbsp. Honey
Slider buns

❃❃Makes 12 – 14 sliders❃❃

Preparation
Grate onion, garlic and apple. Finely mince rosemary.  Add to chicken along with olive oil, salt and pepper.
Mix yogurt, mustard and honey together and set aside.
Separate lettuce leaves and cut cheese slices into fours.  Set aside.

Cook
Lightly mix onion, garlic, apple, rosemary, chicken, salt, pepper and olive oil together.
Evenly divide chicken and make sliders.  The mixture will be sticky but wetting your hands with cold water will help.
Grill sliders on an indoor grill pan on the flat side for 3-5 minutes on each side.  Add cheese during the last minute of cooking to melt.
Toast slider buns on grill or grill pan once chicken sliders have been removed.

Assemble
Put desired amount of yogurt sauce on top and bottom bun, add sliders and top with lettuce.

Ingredients
2 lbs. Swordfish (4 thin steaks)
3/4 tsp. dried Rosemary
1 Tbsp. Olive Oil
Salt
Pepper
Polenta:
3 Tbsp. Butter
2 cobs of Corn
2 Green Onions
2 cups Chicken Stock
2/3 cups Polenta
1/2 cup Milk
1/4 cup Parmesan
Salt
Pepper
Caponata:
2 stalks Celery
1/2 cup finely chopped Onion
3 cups cubed Eggplant (about 1/2 eggplant)
3 cloves minced Garlic
1/4 tsp Red Pepper Flakes
3 Tbsp. Golden Raisins
1/4 cup hot Water
1/2 cup Chicken Stock
1 Tbsp. Capers
3/4 cup Fire Roasted Tomato Sauce
3 Basil leaves
2 Tbsp. Butter
Salt
Pepper

8 Castelvetrano Olives
3 Tbsp. Marcona Almonds

❃❃ Serves 4❃❃

Preparation
Preheat oven to 425.
Chop green onions and remove corn from the cobs.  Set aside.
Medium chop celery finely chop onion, cube eggplant and chop garlic.  Remove seed from olives and cut into fourths, chop almonds and chiffonade the basil.
Add raisins to hot water and set aside.  Once raisins have plumped drain water.

Polenta
Add 2 Tbsp. butter to a skillet over medium high heat.  Add corn, pinch of salt, pinch of pepper and green onions.  Cook until onion and corn begin to soften.  Place in a blender with ½ cup milk and blend until smooth.
Add stock to the same saucepan on high heat until it boils.  Turn heat down to medium-high and add polenta whisking the entire time until well incorporated and smooth.  Cook on low heat until thick and then add the corn mixture, 1 Tbsp. butter and parmesan cheese.  Set aside on low heat stirring every couple of minutes to avoid burning.

Swordfish
Brush swordfish with 1 Tbsp. olive oil and sprinkle with rosemary, salt and pepper.   Add 1 Tbsp. olive oil to an oven safe skillet.  Sear swordfish until well browned, flip and put in the oven for 8-12 minutes to finish cooking.

Caponata
Add 2 Tbsp. butter to a skillet on medium high heat.  Add celery, onion, red pepper flakes, pinch of salt, pinch of pepper and eggplant.  Sautee for a couple of minutes.  Add garlic and cook for a minute.  Turn heat to high and add stock.  Cook for a minute to reduce.  Add capers, drained raisins and fire roasted tomatoes.  Once eggplant has softened but is not mushy remove from heat and add basil.  Season with salt and pepper to taste.

Assemble
Put a fourth of the polenta on a serving plate, top with swordfish and then add a fourth of the caponata mixture on top of swordfish.  Top with a fourth of the olives and almonds and serve.

Ingredients
2 Tbsp. Butter
1 cup minced Leeks – about 1 leek
1 cup minced Carrot – about 1 carrot
1/2 cup minced Celery – about 1 stalk with leaves
1 tsp. minced Thyme
2 1/2 tsp minced Garlic – about 2 large cloves
1 tsp chopped Tarragon
1/3 – 1/2 lb. Scallops
1/3 – 1/2 lb. Shrimp (16-20 count)
4 oz. Lump Crabmeat
3/4 cup White Wine
1 tsp Sherry
1/2 cup Chicken Stock
1/8 – 1/4 tsp Red Pepper Flakes
1 1/2 cups Heavy Cream
1/3 cup Ricotta
1/2 cup Parmesan Cheese
Salt
Pepper
Crepes:
2 cups Flour
4 Eggs
1 1/2 cups Milk
1 cup Water
1/2 tsp Salt
4 Tbsp. melted Butter + 4 Tbsp. Butter

❃❃Serves 4❃❃

Preparation
Preheat oven to 375 and spray a baking dish with non-stick spray.
Mince leeks, carrots, celery, thyme, garlic and tarragon.  Set aside.
If scallops and shrimp are not in bite size pieces and small enough to roll into crepes cut to appropriate size and sift through crab to ensure there are no shells.  Set aside.

Make Crepes
Mix together 2 cups flour, 4 eggs, 1 cup milk, 1 cup water, ½ tsp salt and 4 Tbsp. melted butter for the crepes.
In a crepe pan or a 10-inch non-stick skillet heat over medium heat and add 1 tsp of butter swirling it around the pan as it melts (you may need more butter).  Add ¼ cup of batter to pan and swirl pan gently until mixture is spread into an even layer.  Once the crepe appears to be slightly brown on edges flip over.  This will only take 1-2 minutes.
Remove crepes and place between layers of parchment paper to cool until all the crepes are complete.  This should give you 12 crepes.

Make Filling
Add 2 Tbsp. butter to a skillet and add leeks, carrot, celery, pinch of salt and pinch of pepper over medium high heat and cook until the vegetables begin to soften.  Add garlic, thyme, shrimp, scallops and crab.  Cook until shrimp and scallops are cooked through.  Remove mixture from pan into a bowl and set aside.  Mix with ricotta cheese.
Turn pan up to high heat until very hot.  Add white wine, which should reduce quickly, while scraping the bits off the bottom of the pan.  Add chicken stock, add sherry, red pepper flakes and heavy cream.  Continue to cook until the mixture reduces by 1/3.  Remove from heat and add tarragon.  Remove 1/3 of the liquid and mix into seafood mixture.

Assembly
Add ¼ heaping cup of seafood mixture to each crepe and roll crepes tightly placing 8 in a baking dish.  Top crepes with remaining cream sauce and parmesan cheese.  Bake for 10 minutes and then broil on high for 5 minutes to brown cheese.

Ingredients
2 6oz. Lobster Tails (uncooked)
6 oz. Spicy Chicken Sausage
2 cobs of Corn
4 tsp. chopped Tarragon
2 Tbsp. Butter
2 Tbsp. Olive oil
Salt
Pepper

❃❃Serves 4 or makes 8 Skewers❃❃

Preparation
Preheat grill.
Cut lobster tails into 8 even pieces, cut sausages into 8 even pieces and cut corn into eight ½ inch disks.
Melt butter, chop tarragon and add tarragon to butter.

Make & Cook Skewers
On each skewer place a disk of corn, a sausage and then a piece of lobster.  Brush with olive oil and put a pinch of salt and pepper on skewers.
Cook skewers on hot grill for 10-12 minutes until lobster is cooked and corn has some char marks.
Remove from grill and generously brush each skewer with the tarragon butter.

Ingredients
Carrots:
1 1/2 cups (3 Carrots) chopped Carrots
3 Tbsp.  chopped Shallot
1 Tbsp. (1 large clove or 2 small cloves) chopped Garlic
2 Tbsp. Butter
1/8 tsp. Red Pepper Flakes
3/4 tsp. Cumin
1/2 tsp. Coriander
Salt
Pepper
Garlic Powder
1 1/2 cup Chicken Stock
Squash:
1/2 Butternut Squash
1/2 Tbsp. Olive Oil
Salt
Pepper
Kale:
2 large Kale Leaves
3/4 tsp. Red Wine Vinegar
3/4 tsp. Honey
1 Tbsp. Olive Oil
1 Tbsp. chopped Shallot
Chicken:
2 bone in, skin on chicken breasts
1 Tbsp. Olive Oil
2 Tbsp. Chicken Stock
2 Tbsp. pumpkin seeds

❃❃Serves 2❃❃

Preparation
Preheat oven to 450, line a baking sheet with foil and spray with non-stick cooking spray.
Cut spaghetti squash in half and remove seeds.
Chop carrots, shallots, garlic and kale leaves.  Set aside.
Sprinkle chicken with pinch of salt, pepper and garlic powder on each side.
Toast pumpkin seeds over medium high heat in a dry pan and set aside.

Spaghetti Squash
Spread ½ Tbsp. olive oil and a pinch of salt and pepper on the squash and place face down on a baking sheet.  Bake for approximately 45 minutes or until soft and easily pulled with a fork.

Cooking Chicken
Add 1 Tbsp. olive oil to an oven safe sauté pan.  Heat oil on medium high heat until oil is hot and add chicken skin side down.  Sear chicken until skin side is well browned.  Turn chicken and put into the oven with the spaghetti squash to finish cooking for about another 15 minutes or until juices run clear.
Remove chicken from pan and let rest under foil.  Put sauté pan back on high heat and add 2 Tbsp. chicken stock and scrape bottom of pan.  Once the stock is reduced by ½, turn heat off and add shredded spaghetti squash into the sauce until coated.

Cook Carrots
Add 2 Tbsp. butter to a sauce pan, over medium-high heat, with shallot, garlic, carrots, coriander, red pepper flakes, pinch of salt and pepper, ½ tsp. coriander and ½ tsp. cumin.  Cook until onions and carrots begin to soften.  Add 1 cup chicken stock and simmer on medium for about 20 minutes until carrots are soft.
Add to a blender with another ½ cup chicken stock.  Once blended add back to saucepan with the other ¼ tsp cumin.  Stir and keep warm on the lowest setting.

Cook Kale
Add 1 Tbsp. olive oil to a saucepan or skillet with 1 Tbsp. chopped shallot and the chopped kale.  Start to soften and wilt the kale.  Add the vinegar and honey and adjust to lowest setting to keep warm.

Assembly
Coat bottom of a plate with ½ of the carrot puree, add a couple dollops of spaghetti squash, top with one of the chicken breasts, add a small amount of greens around the plate in three or four places and sprinkle with toasted pumpkin seeds.  Serve immediately.