INGREDIENTS: 1 lb. wild salmon 1/2 cup soy sauce 1/4 cup maple syrup Cayenne, black pepper Sesame seed for garnish, optional METHOD: In a bowl combine soy sauce and maple syrup. Marinate wild salmon for 1 hour (overnight if possible). Place salmon skin side down on a broiler pan sprayed with non-stick spray. Sprinkle salmon...Read More

INGREDIENTS: 12 large scallops, patted dry with white muscle pulled off 3 tablespoons unsalted butter 1 lb. chanterelles, morels, or other mushrooms, cleaned and sliced 1 large shallot, finely minced 10 black peppercorns, toasted in a pan on the stove (this kills the heat of the pepper, leaving behind the fruity flavor. Toast until you...Read More

INGREDIENTS: Crust 1 1/4 cups all-purpose flour 6 tablespoons unsalted butter, chilled and cut into pieces 1/2 teaspoon sea salt, fine 1 teaspoon Leopard black tea, coarsely ground 2 to 3 tablespoons of ice water 1 egg 1 tablespoons water Filling 1 cup basil leaves, fresh 1 tablespoon butter, unsalted 1 tablespoon olive oil 1/2...Read More

Hans Haveman, from H & H Fresh Fish Company shares, “This is a great preparation that ensures your fish stays moist and contains veggies that you can find at the farmer’s markets throughout the year. The packets can be baked in the oven or on the barbeque and are sure to impress! Heidi and I...Read More

This is a delectable brunch dish or main course for a light dinner. INGREDIENTS: 3 extra large eggs, beaten 1/2 cup mayonnaise 2 tablespoons all-purpose flour 1/2 cup half and half 1/2 teaspoon salt 1/4 teaspoon white pepper 1 cup fresh lump crab meat 1 1/2 cups Swiss cheese, grated 1/2 cup green onions, chopped...Read More

Allow 4 scallops per person. Rinse scallops gently and dry them with a towel. Sprinkle scallops with sea salt and pepper. Heat equal amounts of olive oil and butter in a nonstick sauté pan. (Adjust oil and butter to the number of servings you’re cooking and the size of the pan.) Cook scallops for 3...Read More

This makes a nice breakfast or brunch alternative to eggs and bacon. With a small salad it is a light lunch that is filling and full of flavor. The recipe uses Wasa brand Light Rye Crispbreads, but other crackers such as Akmak or toasted slices of dense rye bread will work.  Adjust volumes according to...Read More

This is a nice first course for four people or a meal for two. It is a study of contrasts and complements. The oils of the avocado soothe the mild heat of the chili on the mango and the crisp texture of the lettuce and shrimp contrast with the buttery and smooth qualities of the...Read More

INGREDIENTS: 4 6-ounce wild salmon fillets 1 tablespoon oil 1/4 cup tamari 1/3 cup orange juice, freshly squeezed 1/4 cup maple syrup 3 tablespoons rice wine vinegar 1/2 teaspoon ginger root, minced METHOD: In a small bowl, whisk together tamari, orange juice, maple syrup, rice wine vinegar, and ginger root. Pour the marinade over the...Read More

INGREDIENTS: 1 lb. fresh capelli pasta, cooked 3 tablespoons olive oil 1 1/2 lb. fresh tuna, cut into 1/2 inch chunks 1 medium onion, chopped 2 cloves garlic, crushed 1 large can (14 oz. can or more) Italian plum tomatoes, drained (reserve juice), and chopped 1/4 cup fresh parsley, chopped 1 tablespoon balsamic vinegar 1/4...Read More