Crazy Corn for the New Age

4 – 6 Servings

Ingredients

4 ears of corn, kernels removed from the cob

1 tablespoon olive oil

1 medium red onion, chopped

3 cloves garlic, chopped

1 small red bell pepper, chopped

1 large jalapeno pepper, seeded, chopped

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

½ teaspoon black pepper

Method

Heat oil in a saucepan; add onions, garlic, peppers, and sea salt.  Saute on medium heat for 3 minutes.

Add corn and remaining ingredients, saute until all ingredients are thoroughly combined.

Cover and cook for 10 – 13 minutes.  Remove from heat and let pan remained covered.

Ingredients

1 tablespoon olive oil

1 teaspoon chopped garlic

½ pound fresh spinach

2 ½ – 3 pound salmon fillet

2 teaspoons sea salt

2 teaspoons granulated garlic

1 – 2 teaspoons black pepper

½ pound roasted red peppers

Have the butcher cut a pocket the length of the salmon 

Method

Preheat oven to 350 degrees

Heat olive oil in a sauté pan; add garlic and spinach and sauté just until spinach wilts.  

Immediately remove from heat and let it cool down as quickly as possible.    Combine salt, granulated garlic and black pepper in a small vessel then sprinkle it on the salmon inside the pocket and outside rubbing it in. 

Place salmon in a lined or oiled sheet pan, open the pocket and line the bottom half with the spinach then add a layer of the roasted peppers, close the salmon flap.  

Place the salmon in the preheated oven and roast 15 – 20 minutes depending upon how thick the fish is..
{Rule of thumb is to cook fish for 10 minutes per inch of thickness. i.e. If the thickest point is 1 1/2 inches, cook for 15 minutes}

If you want it browned, place it directly under the broiler 5 minutes prior to the elapse of the cooking period.   

Salmon will continue cooking anywhere from 8 – 10 minutes after it is removed from the heat, so let it sit undisturbed until cooking process is complete.

Yellow Rice

Yields 4 Servings

Ingredients
1 ½ cups water
1 cup long grain white rice
½ teaspoon sea salt
2 teaspoons Sazon
½ teaspoon granulated garlic
½ teaspoon granulated onion

Method

In a medium pot, add the water and bring to a boil. Add the rice salt, sazon. granulated garlic granulated onion and stir. Cover pot with a tight lid, reduce the heat to its lowest setting and let rice cook undisturbed for 15 minutes(or according to package instructions). Once the cooking time is over, leave rice covered for five minutes before you fluff and mix in the seasoning before serving.

Sauted Squash

4 Servings

Ingredients

2 medium crook neck squash

2 medium zucchini squash

1 – 2 tablespoons olive oil

½ teaspoon sea salt

1 – 2  teaspoon black pepper

Method

Slice squash in half lengthwise, then slice on the diagonal.

Heat a medium skillet on medium high heat.  Add the oil and heat.

Once oil is hot, add the squash, salt and pepper, mix thoroughly.

Saute approximately 6 minutes or until squash is tender but not over cooked (mushy).

Remove from heat, serve hot.

                         

Asparagus and Arugula Spring Salad

6 – 8 Servings

Ingredients

1 pound slender asparagus, tough ends trimmed

10 ounces arugula

¼ cup sun dried tomatoes

1 ½ ounces shaved Parmesan cheese

For the Vinaigrette Dressing:

Juice of 1 lemon

¼ cup white wine vinegar

¼ cup extra-virgin olive oil

¼ teaspoon sea salt

½ teaspoon pepper

½ teaspoon granulated garlic

Method

Preheat oven to 400°F

Whisk the dressing ingredients in small bowl to blend, cover and refrigerate.

Let stand at room temperature 30 minutes and re-whisk before using.

Place asparagus spears on a baking sheet. Drizzle ¼ cup vinaigrette over and turn to coat, then spread in single layer.  

Roast asparagus until just crisp/tender, about 8 – 12 minutes, depending on size.

Cut asparagus in thirds on the bias.

Combine arugula, asparagus and sun dried tomatoes in large bowl.

Add remaining vinaigrette and toss to coat.

Transfer salad to platter; add shaved cheese.