Tangerine Segments
Pomegranate Seeds
Persimmon, dice
Avocado, dice
Candied Nuts, use whatever kind you like (Pecan, Walnut, Almond, Hazelnut). Make them or buy them.
Arugula

Dressing

Tangerine Juice
Shallot, mince
Rice Wine Vin
Honey
Ground Coriander
EVOO
SnP

Note: All the seasonal ingredients work well with differnt citrus.  So, feel free to experiment and use other citrus you find in season instead of tangerine’s; or try different combinations of citrus.

Broccoli, fine dice
Red, Yellow Bell Peppers, fine dice
Cotija Cheese
Green Onions, slice
Parsley, chop
Chives, chop
Pea Sprouts
Spinach
Mixed Greens
Avocado

Dressing

Shallot
Oragano, chop
Parsely, chop
Lemon Zest and Juice
SnP
Red Wine Vin
Creme Friache
EVOO

Alaskan King Salmon, crudo (see below)
Capers
Evoo
Mushrooms, slice
Arugala
Salmon Skin, fry and chop

Dressing

Shallot, mince
SnP
Sugar
Lemon zest and juice

Crudo Method 1

Remove skin from salmon
Slice thin as possible against the grain
Place salmon slices on plastic wrap and cover with another piece of plastic wrap
Use a 1C dry measuring cup and press salmon thin and flat
Leave salmon in plastic and place in fridge until ready to serve

Crudo Method 2

Remove salmon skin
Wrap salmon in plastic and place in freezer for at least 30min
Remove from freezer when ready to serve; and slice paper thin against the grain

Salad Assembly

Fry salmon skin in olive oil over medium heat until crispy and golden brown on both sides. Remove, pay dry with paper towel, chop
Arrange salmon crudo on bottom of salad plate.
Drizzle with evoo, salt, pepper and capers
Toss mushrooms and arugala with dressing
Place salad on top of salmon
sprinkle/crumble chopped salmon skin on top

Cherries, pit and half
Blueberries
Cucumber, peel, seed, dice
Golden Beets, roast, peel, dice
Goat Cheese Balls, see below
Mint, chiffonade
Basil, chiffonade
Arugula

Dressing

Red Onion, mince
Lemon Thyme, chop
Cherry Balsamic Vin
Agave nectar
Evoo
SnP

Goat Cheese Balls

Goat Cheese
Walnuts, chop fine
Parsley, chop fine
Lemon Thyme, chop fine
SnP
Combine all ingredients form into a bite size ball, season as needed, and chill until ready to serve

Yellow Peaches, dice
Pepitas, roast
Pistachios
Cotija, Cheese, crumble
Basil, chiffonade

Balsamic Reduction

Mixed Greens
Arugula

Dressing

Shallot, mince
Salt
Lime, zest and juice
Red Wine Vin
Agave
Dijon Mustard
Ground Coriander, a fee dashes
Ground Cardamom, a dash
Evoo
Salt

Toss Dressing with greens; plate
Place other ingredients on top of greens and drizzle with balsamic reduction.

Apricots, dice
Avocado, dice
Almonds, chop (I used a key lime jalapeño flavored almond)
Hemp Seeds
Blue Cheese (I used a mild goat called Capriole)
Chives, finely slice
Red Leaf Lettuce, chop

Dressing

White Onion
Lime zest and juice
Basil
Mint
Coconut Vin
Rice Wine Vin
Fish Sauce
Agave
Grapeseed Oil
SnP

Grilled Artichoke Hearts, see below
Zucchini, grill, dice
Pepperoncinis, slice
Roasted Bell Peppers, dice
Parmesan, shred with peeler
Arugula

Dressing

Shallot, mince
Garlic, mince
Parmesan, zest
SnP
Country Dijon
Lemon Thyme, chop
Pepperoncini, juice / brine
Lemon, zest and juice
Tabasco
Worcestershire
Evoo
———–
Creme Fraiche

Artichoke Instructions:

• Make Dressing – combine all ingredients except Creme Fraiche
• Cut top 3rd off artichoke
• Boil in salted boiling water
• Remove artichokes when outer leave barley pulls off. Artichoke should barley be tender; not soft.
• Clean Heart – remove outer leaves and choke
• Quarter
• Marinate in Dressing (without Creme Fraiche) for at least 30min
• Grill Hearts

Persimmon, dice
Tomato, dice
Green Onion, green parts, slice
Radish, quarter, salt n lime juice n zest
Cucumber, dice, salve pits, roast
Pepitas, roast
Cilantro, rouch chop
Baby Romaine

Dressing

Lime, zest and juice
Green Onion, white parts, minced
Honey
Cumin powder
Coriander powder
Pumpkin Oil
Evoo
SnP

Asparagus, slice thin on bias, toss with salt and lemon juice, marinate
Artichoke Hearts, large dice
Parmesan, shave
Leeks, slice, toss with corn starch and fry, drain on paper towel
Red leaf lettuce
Arugula

Dressing

Lemon Juice and Zest
Dijon
Garlic
Shallot, mince
Parsley
Evoo
SnP

Grapefruit, segment
Avocado, dice
Red Onion, slice marinate in lime juice and water, chop
Dry Roasted Pepitas
Basil, chiffonade
Mixed Greens

Dressing

-Reduce-
Grapefruit Juice
Agave
-Whisk-
Evoo
SnP