Fruit Sorbet with Fruit

Seared Salmon with Edamame

Sautéed Chicken on Toasted Basmati with Chilled Asparagus Squares

Sautéed Salmon with Peas

Prime Sirloin on Lentils with Minted Pea Purée

Fried Tofu with Lotus Root and Cilantro Relish

Serving size:  2



Principle Components:

• 1 package tofu, firm.
• 1 bulb lotus [water lily] root
• 1 cup basmati rice.
• 1 cup Jasmine or sushi rice.  Any sticky Asian type rice is preferred.

Garnish Elements:

• 1 cup chopped fresh cilantro
• Half cup chopped fresh tomato
• 1 chive flower spear
• 1 orchid flower (optional)

Essence:

• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 cup miso soup (powder mix)
• Half cup Japanese unagi sauce

Salmon Tartare

Grilled Salmon with Fruit Medley

Chilean Sea Bass on Mascarpone with White Asparagus

Sautéed Chicken Breast with Artichoke Stuffed Portobello Mushrooms

Homemade Pad Thai

Grilled Beef Tenderloin with Rice and Roasted Sweet Peppers

Roasted Whole Rock Cornish Hen with Garlic Mashed and Portabella Mushrooms

A Variation: Cacio e Pepe with Peas and Tomatoes

Serving size:  4

Principal Components:

• 1 box (1lb) thin spaghetti noodles, dry

Elements:

• 4 cloves garlic, finely chopped
• 1/2 cup black olives, sliced
• 1 can peas
• 3 roma tomatoes, chopped
• 1 cup fresh parsley, chopped
• 4 medium sweet peppers, seeded and sliced thin

Essence:

• 1 tbs butter
• 3 tbs virgin olive oil
• 1 cup white cooking wine
• 1 cup cream
• 2/3 cup grated parmesan cheese (leaving some for garnish)
• salt
• pepper

This is a variation of the Italian pasta dish, Cacio e Pepe, or Cheese and Pepper, which are the prime ingredients, but I wanted to bring some vegetables and color to the dish.  I do prefer frozen peas I can steam and add while cooking like Steamfresh brand, but most households have canned peas in their pantries so I just went with that.  I would've put other vegetables in the dish, such as asparagus, mushrooms, and artichokes, but to be honest, I didn't have any in my fridge at the time of cooking.

Are you ready?

Bring a pot of salted water to a boil.  You can prep the elements while you wait for the water to boil, as well as while the pasta is cooking.  But don't overcook the pasta, as it will continue to cook once you add it to the rest of the dish. Occasionally stir the pasta;  Al dente for thin spaghetti is about 6 minutes.  Rinse in cold water to stop the cooking process, drain and set aside.

As the pasta is boiling, melt the butter and 1 tbs olive oil in a large, high rimmed saucepan at medium high.  Add the garlic and sauté for a minute.  Add olives, sweet peppers, peas and pasta with the cooking wine and bring to a boil.  Reduce heat to medium.  Immediately add the cream, 2 tbs olive oil, tomatoes and 3/4 cup of parsley and toss together until cream thickens with the heat.  Finally add the parmesan cheese, tossing with salt and pepper to taste.

For garnish top with a small amount of parmesan cheese and leftover parsley.  

Grilled Salmon Rice Bowl with Sesame Cucumber Salad

Serving size:  2

Principal Components:

• Salmon filet (however much you want), cut into strips.
• 2 cups Jasmine rice, or any kind of Asian sticky rice.

Salad Elements:

• 1 cucumber, peeled, seeded, sliced lengthwise and cut into one inch blocks.
• 1 cup fresh bean sprouts
• 1 cup cilantro leaves

Essence:

• Magic salmon seasoning (available at Costco)
• 2 tbs Japanese sesame oil
• 1/3 cup Unagi sauce
• Fresh juice squeezed from half a lime
• Toasted sesame seeds

Start cooking the rice first.  You can prep and cook the rest of the dish and be ready to eat once the rice is finished cooking, about 25 minutes.

Combine cucumber, bean sprouts, and cilantro in a bowl.  Thoroughly coat the salad with the sesame oil, unagi sauce (available at any Asian market or ethnic food aisle at your grocery store) and lime juice and mix evenly.  Set aside about 5 minutes to soak.

I swear by the Magic salmon seasoning I use.  It's a dry rub for the fish and I've only seen it in Costco in a huge plastic container.  That's wholesale for you!  It's full of flavor so if you don't want the salmon too salty just shake a tiny portion of the rub on the filet strips, otherwise use liberally.  Heat a non-stick grill pan to medium and spray some Pam on it just before laying the strips down.  Cook each side through to center, or until flesh is opaque, flipping once.  

Layer rice, salad, and salmon strips in a deep bowl.  Drizzle remaining salad dressing over entire dish to taste.  Garnish with the sesame seeds.

Make sure you have a set of chopsticks handy!