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

This is a simple dish that can be eaten hot or room temperature, as an appetizer or as a light main dish with a salad or soup. You can use other greens in this as well, such as arugula or spinach, and it is a great way to use greens that look less than perfect....Read More

A Southern Sunday supper favorite – this golden glazed ham is also perfect for a brunch buffet. INGREDIENTS: 1 1/2 cups packed dark-brown sugar 1/3 cup brandy 2 rounded tablespoons whole grain mustard 1 bone-in ham, spiral cut (about 6 pounds), fully cooked METHOD: In a small saucepan, combine sugar, brandy, and mustard. Bring to...Read More

INGREDIENTS: 2 large chicken breasts, well chilled 1/2 cup plain Greek yogurt 2 limes, juiced 4 cloves garlic, minced 1/2 cup onions, finely chopped 2 inches fresh ginger root, peeled and grated 1/2 teaspoon salt 1 tablespoon garam masala 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1/2 teaspoon turmeric METHOD: Sliced chicken breast into thin...Read More

INGREDIENTS: 12 ounces ziti pasta, cooked according to directions 1 small yellow onion, chopped 1 tablespoon olive oil 2 garlic cloves, minced 1 1/2 pounds grass fed, lean ground beef 2 (15-oz.) cans tomato sauce 1 tablespoon fresh lemon juice 1 1/2 tablespoons dried oregano 1 teaspoon sugar 1/2 teaspoon ground cinnamon 1 1/2 teaspoons...Read More

INGREDIENTS: 1/2 oz. dried porcini mushrooms 3 tablespoons butter 1 small onion, chopped 1 lb. white button mushrooms, sliced in half 1 tablespoon fresh sage, chopped (don’t substitute dry) Salt and freshly ground pepper 1 lb. fresh linguine pasta 1/3 cup freshly grated Parmesan cheese METHOD: Soak porcini mushrooms in 3/4 cup warm water for...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