Recipes

• Chopped Salad with Citrus Vinaigrette

  In a small bowl, whisk together the balsamic, oil, shallot and zest. Season to taste with salt and pepper.

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  Strawberry, Spinach and Pear Salad

  Place the walnuts in a small skillet over medium heat, toast the nuts while stirring constantly for 4-5 minutes.

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  Sauteed Brussel Sprouts with Lemon and Almonds

  Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir about 30 seconds. Add brussel sprout leaves begin to soften but are still bright green, about 3 minutes. Season to taste with salt and pepper. Serve immediately.

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  Lemon Garlic Broccoli

  Add broccoli, zest, garlic oil in a microwave safe bowl. Stir to coat completely. Cover bowl with plastic and microwave on high for 4-5 minutes. Sprinkle a little more oil over broccoli before serving with salt and pepper. Serve immediately.

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  Lemon Chicken Piccata

  Season chicken with salt and pepper, dredge in flour. Heat the oil in a skillet, pan-fry chicken until golden brown on each side. Place chicken in 200 degree oven to keep warm. Cook and stir garlic in skillet about 20 seconds. Pour in broth, stir in lemon slices and bring to a boil. Let cook until sauce reduces to about 2/3 cup. Add the juice and capers, simmer until the sauce is reduced and slightly thick. Drop the butter into skillet and melt while mixing. Add parsley, remove from heat and set

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  Lemon Asparagus Pasta

  Wash asparagus and break ends off. Slice the spears diagonally into 3-4 even pieces. Set aside. Bring large pot of water to oil, add the pasta and cook. Drain well. Meanwhile, place a large skillet with ½ cup oil over low heat, when oil is warm add chopped garlic and sauté. Add the asparagus, salt and pepper and sauté for 4-5 minutes. Add the pasta to the skillet and combine with the asparagus and lemon oil until the pasta has absorbed the oil. Add parsley and toss. Serve with parmesan cheese if

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  Honeyed Pears on Greens with Blue Cheese

  In a small saucepan, combine oil, honey, thyme and salt. Add pears, while gently stirring, and bring to a rapid boil. Simmer at high heat for 1 minute. Pears should hold their shape and not be mushy. Refrigerate until cool. To assemble, divide greens on 4 plates. Top with pears, including liquid. Add blue cheese. Garnish with thyme and almonds.

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  Grilled Lemon Chicken

  In a bowl, mix the lemon juice, olive oil, mustard, garlic pepper, salt and pepper. Set aside ¼ c. of the mixture to use for basting. Place chicken in a bowl and marinate at least 20 minutes in the refrigerator. Preheat grill for high heat. Drain and discard marinade from the bowl and place chicken on grill. Cook 6-8 minutes on each side, basting with reserved marinade.

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  Chopped Salad

  In a small bowl, whisk together the vinegar, Meyer Lemon olive oil, shallots, lemon zest, salt and pepper. In a large bowl, combine the radicchio, carrots, escarole and endive. Toss with the dressing. Sprinkle with the blue cheese and serve immediately.

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  Chicken with Lemon-Caper Sauce

  Place chicken between 2 sheets of plastic wrap; pound to even thickness using a meat mallet. Sprinkle chicken with salt and pepper. Place flour in shallow dish and dredge chicken in flour. Pour oil in large skillet over medium heat. Add chicken to pan, cook 3 minutes. Turn chicken over. Add broth and capers reducing heat and simmer until thoroughly cooked and basting occasionally with sauce. Sprinkle with parsley. Remove chicken from pan; keep warm. Bring sauce to a boil until thick and drizzle

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  Arugula Salad with Almonds and Parmesan

  In a large bowl, combine almonds, oil and vinegar; season with salt and pepper. Add arugula and parmesan and toss to coat. Serve topped with more parmesan.

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  Artichoke and Cheese Stuffed Mushrooms

  Preheat oven to 400. Place mushrooms in a large plastic food storage bag. Drizzle in olive oil to coat. Marinade 5 minutes.. Scatter on cookie sheet. Roast 10 minutes, round side up. Season with salt and pepper and flip over. Toss drained artichokes with lemon oil, garlic, nutmeg, thyme, grated cheese and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set fill

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  Lemony Orzo

  Boil orzo until al dente; drain. In a skillet heat oil and garlic about 2 minutes. Raise heat to medium and stir in orzo, zest and parsley. Cook, stirring until hot. Remove from heat and stir in cheese, olives, scallions and pepper to taste.

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  Lemon Chicken Piccata

  Season chicken with salt and pepper, dredge in flour. Heat the oil in a skillet, pan-fry chicken until golden brown on each side. Place chicken in 200 degree oven to keep warm. Cook and stir garlic in skillet about 20 seconds. Pour in broth, stir in lemon slices and bring to a boil. Let cook until sauce reduces to about 2/3 cup. Add the juice and capers, simmer until the sauce is reduced and slightly thick. Drop the butter into skillet and melt while mixing. Add parsley, remove from heat and set

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  Feta Chicken Salad

  In a large bowl, combine the first 5 ingredients. In a small bowl, whisk oil, seasoning, pour over chicken mixture; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese.

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  Kale Salad with Glazed Onions & Cheddar

  In a large bowl, toss kale with lemon oil and salt and pepper. Set aside. In a 12” skillet, combine pearl onions, 1 T. water, Worcestershire sauce and sugar. Cook on medium 8-10 minutes stirring occasionally. Add vinegar to skillet. Increase heat to high. Cook 3-4 minutes until onions are brown, stirring frequently. Add 1 T. water, cook 1 minute longer swirling pan constantly. Transfer onions to bowl with kale. To kale, add cherries and pine nuts; toss vigorously to combine. Add chedda

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  Broiled Parmesan Tilipia

  Place fillets on a broiler pan coated with oil. In a small bowl, combine remaining ingredients; spread over fillets. Broil 3-4 minutes from the heat for 10-12 minutes until fish flakes easily with a fork.

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  Arugula Salad with Almonds and Parmesan

  In a large bowl, combine almonds, oil and vinegar; season with salt and pepper. Add arugula and parmesan and toss to coat. Serve topped with more parmesan.

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  Lamb with Lavender Balsamic

  Place the place in a large mixing bowl and sprinkle with chopped shallot and lavender sprigs. Beat together the oil and balsamic and pour over lamb. Season with salt and pepper turning to coat evenly. Cook the lamb for 15-20 minute turning once and basting with any remaining marinade, until golden brown on outside and still slightly pink in the center.

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  Baked Fish

  Saute vegetables in olive oil until tender, sprinkle with herbs. Pour in baking pan. Place fish fillets on top of vegetables. Brush with olive oil and sprinkle with salt and pepper. Cover and bake at 400 approximately 20 minutes until fish flakes.

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  MARINATED SEAFOOD SALAD

  Select 2-4 of: lump crab meat, crab claws, crab fingers, boiled shrimp (peeled), crawfish tails (peeled), clams, calamari Capers and 2 tsp. lemon. Toss until coated. Marinate 2-3 hours, mixing often, then serve.