Almond Blueberry Cookies

Ingredients:

 • 2 cups all-purpose flour

 • 2 teaspoons baking powder

 • 1/2 teaspoon sea salt

 • 1 stick butter

 • 1 1/2 cup sugar

 • 1 egg

 • 1/4 cup milk

 • 1 teaspoon almond extract

 • 1/2 cup chopped almonds

 • 1 cup fresh blueberries

Directions:

 1. Combine flour, baking powder, and sea salt in a medium bowl.

 2. In another medium bowl, cream together butter and sugar. Beat egg into mixture then add milk and almond extract.

 3. Combine and stir the dry mixture into the wet mixture. Fold in the almonds and blueberries. Put the dough into the fridge for 30 minutes.

 4. Preheat oven to 375º. Drop cookies on to baking sheet and bake until golden brown around the edges which is approximately 15 minutes. Enjoy!

Shrimp on Garlic Toasts

Ingredients:

• 3 tablespoons olive oil
• 3 tablespoons butter
• 5 cloves garlic, chopped
• Salt
• 1/4 teaspoon red pepper flakes
• 8 slices of crusty french bread
• 1 1/4 pounds large shrimp, peeled and deveined, tails intact
• 3/4 cup dry white wine
• Juice of 1/2 lemon
• 1/3 cup chopped fresh chives

Directions:

1. Heat the olive oil and butter in a large ovenproof skillet over medium heat then add the garlic, salt and red pepper flakes. Cook for 2 minutes and remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted about 1 minute per side. Divide the bread among 4 bowls.
2. Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat then stir in the wine and lemon juice. Transfer to the broiler and cook until the shrimp are pink which is about 5 minutes then transfer to the bowls.
3. Return the skillet to high heat and boil the cooking liquid until slightly thickened then stir in the chives. Whisk in the remaining 1 tablespoon butter and pour over the shrimps. Serve immediately. 

Conghilie Pasta with Clams

Ingredients:

• 1 pound conghilie/small shells pasta
• 1 pound broccoli, cut into florets
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• Salt and ground black pepper
• 1 pound small littleneck clams, scrubbed
• 1 pound mussels, debearded
• 1 1/2 cup white wine

Directions:

1. Add the pasta to a large pot of salted boiling water and cook for 6 minutes, stirring occasionally. Add the broccoli into the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 3 minutes. Drain pasta and broccoli. Set aside.
2. In a large skillet, heat the olive oil and add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes then add the clams, mussels, and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that remain closed.
3. In a large bowl, combine the pasta, broccoli, and clams. Season with more salt and pepper if desired. 

Asparagus with Scrambled Eggs

Ingredients:

• 1 pound fresh asparagus
• Olive oil
• Salt and pepper
• 6 extra-large eggs
• 3 tablespoons half-and-half
• 1 tablespoon butter, divided
• 2 slices of bread

Directions:

1. Preheat the oven to 400º. Trim the ends of asparagus then place on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast asparagus for 20 minutes.
2. While the asparagus is roasting, mix the eggs in a bowl with the half-and-half. Season with salt and pepper. Melt 1 tablespoon of butter in a large skillet and cook the eggs on low heat until done. Serve with the roasted asparagus and bread.

Berry Strata

Ingredients:

• 3 tablespoons butter
• 4 tablespoons honey
• 4 large eggs
• 1/2 cup whole milk ricotta
• 3 tablespoons sugar
• 1 cup whole milk
• 4 slices of bread, torn into 1-inch pieces
• 1 cup fresh blueberries
• 1 cup fresh strawberries, sliced

Directions:

1. In a small saucepan, melt the butter and add in the honey. Turn off heat and set aside.
2. In a bowl, combine the eggs, ricotta, and sugar. Mix to combine and beat the eggs. Add the milk, butter and honey mixture, and bread. Gently fold in the blueberries and strawberries.
3. Transfer into a baking dish and place in the refrigerator for 3 hours and up to 12 hours if you are preparing this dish ahead of time.
4. Preheat the oven to 350º. Bake the berry strata until golden on top, about 45 minutes.

Chicken and Cauliflower Curry

Ingredients:

• 3 tablespoons olive oil
• 6 cloves garlic, minced
• 1/2 cup prepared curry paste
• 3 cups chicken broth
• 2 cups plain yogurt
• 6 bone-in skinless chicken thighs
• 2 cups fresh mushrooms, roughly sliced
• 1 head cauliflower, broken into large florets
• 1 bunch fresh mint leaves, chopped
• Salt and pepper
• 1 lemon, cut in wedges

Directions:

1. Heat the oil in a large skillet and add the garlic. Add the curry paste and continue to cook for about 3 minutes. Add chicken broth into the pan then pour into a slow cooker. Whisk the yogurt into the broth. 
2. Season the chicken with salt and pepper then add the chicken with mushroom into the slow cooker. Cook on the high setting for 6 hours. Add the cauliflower after 3 hours. 
3. Transfer the delicious curry into serving bowl and sprinkle with fresh mint leaves. Serve with lemon wedges. 

Salmon & Egg Salad

Ingredients:

• 2 cups cooked, flaked salmon
• 2 hard-boiled eggs, sliced
• 1 red bell pepper, diced
• 1 cucumber, peeled and diced
• 3 tablespoons mayonnaise
• 1/4 teaspoon cayenne pepper
• Salt and pepper
• 1/2 lemon, juiced

Directions:

1. In a large bowl, combine bell pepper, cucumber, mayonnaise, salt, pepper, and cayenne pepper. Gently stir in salmon and eggs. Drizzle lemon juice into the salad and serve over lettuce. 

Tuna Sandwiches in Paris

Ingredients:

• 3 large eggs
• 3 tablespoons red wine vinegar
• Salt and ground pepper
• 1/4 cup extra-virgin olive oil
• 4 Italian rolls or other soft rolls, halved
• 1 medium bunch arugula or 2 cups lettuce
• 1 large tomato, thinly sliced
• 1 cup jarred artichoke hearts, well drained and sliced
• 2 (6-ounce) cans oil-packed tuna
• 4 to 8 anchovy fillets, drained (optional) 

Directions:

1. Place the eggs in a saucepan; cover with water. Bring to a boil and cook for 8 to 10 minutes. Drain and cool in a bowl of cold water. 
2. Combine the vinegar, salt, and pepper and whisk in the olive oil. Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula on the roll bottoms. Top with the sliced tomato and artichokes. Season with salt and drizzle with another quarter of the dressing. 
3. Drain the tuna and toss the tuna in the remaining dressing then divide among the sandwiches. Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna. Top with the anchovy fillets, if desired. Cover with the roll tops and wrap the sandwiches in plastic wrap then place it in the refrigerator for at least 15 minutes before serving.

Lemon Salmon in Foil Pockets

Ingredients:

• 4 (6-ounce) salmon fillets
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, smashed
• Salt and ground black pepper
• 1 tablespoon fresh rosemary leaves, minced
• 8 lemon slices
• 1/4 cup (1 lemon) lemon juice
• 1/2 cup white wine
• 4 teaspoons capers

Directions:

1. Drizzle salmon fillets with olive oil. Season with salt, pepper, rosemary, and garlic. Place each seasoned salmon fillet on a piece of foil large enough to fold over and seal. Mix together lemon juice, white wine, and capers. Top the each piece of salmon with 2 lemon slices and evenly distribute the white wine sauce over salmon. 
2. Place a grill pan over medium-high heat. Place the foil pockets on the hot grill and cook for 10 minutes. Serve in the foil pockets.

Arugula Endive Salad

Ingredients:

• 4 ounces arugula
• 2 heads of endive, chopped
• 1/3 cup toasted walnuts
• The vinaigrette:
• 2 tablespoons white wine
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1/2 teaspoon mustard
• 1/2 teaspoon salt and ground black pepper
• 1/4 cup extra-virgin olive oil

Directions:

1. Mix the wine, lemon juice, honey, mustard, salt, and pepper. Gradually blend in the oil with a whisk. Season with more salt and pepper. 
2. In a large bowl combine the arugula, endive, and walnuts. Toss with the vinaigrette to coat. Serve promptly and store extra vinaigrette in the refrigerator. 

Smoked Salmon Wrapped Asparagus

Ingredients:

• 1 bunch asparagus or 20 spears, ends trimmed
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary leaves
• Salt and ground black pepper
• 4 to 6 ounces thinly sliced smoked salmon

Directions:

1. Preheat the oven to 400º.
2. Lay the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and set aside to cool.
3. Wrap a slice of smoked salmon on each asparagus spear. Arrange on a serving platter and serve.

Oysters Rockefeller

Ingredients:

• 24 fresh, unopened oysters
• 1 cup beer
• 2 cloves garlic
• Salt
• 4 black peppercorns
• 1/4 cup butter
• 1/2 onion, chopped
• 1 clove garlic, crushed
• 1/2 package frozen chopped spinach, thawed and drained
• 2 ounces fontina cheese, shredded
• 2 ounces mozzarella cheese, shredded
• 1/4 cup milk
• Salt and pepper
• 2 tablespoons fine bread crumbs

Directions:

1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
2. Preheat oven to 425º. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet.
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat and stir in spinach, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk then season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs. Bake until golden and bubbly, approximately 8 minutes.

Chicken Fettuccine with Pesto Cream Sauce

Ingredients:

• 3 boneless skinless chicken breast halves
• Salt and ground pepper
• 1 tablespoon butter
• 1/2 pound fettuccine
• 1/2 cup basil pesto
• 1/4 cup heavy cream

 Directions:

1. Place chicken breasts between two pieces of plastic wrap. Pound chicken to an even 3/4-inch thickness with a meat mallet. Season with salt and pepper.
2. Heat butter in a large nonstick skillet and cook the chicken until golden brown about 4 minutes per side. Slice each piece across the grain into 4 strips then keep warm.
3. Cook pasta until al dente. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
4. In a small saucepan, warm pesto over low heat and stir in cream. Toss pasta with reserved cooking water and half the sauce. Transfer pasta to serving dish and top with chicken.