Sauce

• 3/4 C sour cream
• 1/4 C mayonnaise
• 2 T prepared white horseradish
• 2 T chopped fresh basil
• 1 T fresh lemon juice
• 1 t soy sauce

Salmon

• Non-stick vegetable spray
• 2 T vegetable oil
• 1 T prepared white horseradish
• 1 T soy sauce
• 1 small garlic clove, minced
• 1/2 t salt
• 1/4 t coarsely ground black pepper
• Salmon Fillets

Ingredients

• 4 (6-ounce) skinless salmon fillets, cut into large chunks
• 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
• 1 tablespoon poppy seeds
• 1 tablespoon sesame seeds
• 3 tablespoons chopped fresh dill
• Extra-virgin olive oil for drizzling
• 1/2 cup softened cream cheese
• 3 scallions, whites and greens, chopped
• 1/2 cup sour cream
• 1 teaspoon lemon juice
• Green leaf lettuce, for topping

Ingredients

• 5 teaspoons extra-virgin olive oil, divided
• 1 bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
• 2 15-ounce cans white beans, rinsed
• 2 medium tomatoes, diced
• 1/3 cup white wine
• 1 tablespoon Dijon mustard
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon fennel seeds
• 1 pound salmon fillet, skin removed (see Tip), cut into 2 portions

Directions

Ingredients

• Cooking spray
• 8 flour or whole-wheat tortillas
• 2 cups shredded Mexican cheese blend or shredded Monterey Jack
• 2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
• 1 teaspoon chili powder
• 1/2 cup sliced pickled jalapeno peppers
• 2 Hass avocados, pitted and flesh removed from skin
• 1/2 cup drained oil-packed sun-dried tomatoes
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro leaves
• Salt
• Freshly ground black pepper

Ingredients

• 2 (6-ounce) tuna steaks, each 1-inch thick
• 1 1/2 tablespoons olive oil plus additional oil for brushing
• Salt, to season fish
• 1 tablespoon fennel seeds
• 1 1/2 teaspoon black peppercorns
• 1 medium fennel bulb, trimmed and cut into 1/4-inch slices
• 1 medium red bell pepper, quartered and cut into 1/4-inch thick slices
• 2 large cloves garlic
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• Black pepper, to taste

Directions

2 T vegetable oil 2 large cloves garlic, crushed 3 t finely chopped fresh ginger 3/4 lb sugar snap peas 1 lb scallops 2 scallions, cut into 3/4" pieces 2 1/2 T oyster sauce 2 t soy sauce 1/2 t sesame oil 2 t sugar Heat wok over medium heat, add the oil and swirl to coat the surface of the wok Add the garlic and ginger, stir fry for 30 seconds or until fragrant Add the peas to the wok and cook for 1 minute Add the scallops and scallions and cook 1 minute or until the scallions are wilted. Stir in the oyster and soy sauces, sesame oil and sugar.

This is a long term project, not the 20 minutes in the otherwise excellent "Pasta, a Passion" book. 12 oz medium shrimp, peeled and deveined 12 oz bay scallops 2 cloves garlic, minced 1 teaspoon lemon zest 2 T olive oil Freshly ground black pepper 12 oz pasta shells 1 red bell pepper Salt 6 oz sugar snap peas Lemon Mayonnaise 1/2 C mayo 1/2 C sour cream 1 1/2 teaspoons freshly squeezed lemon juice 1 T minced flat leave parsley or cilantro Leaves from 1 large head of romaine lettuce, cut into thick shreds Lime or lemon wedges for garnish

Faster than warp speed!

Ingredients

• 1/2 C olive oil
• 2 cloves garlic, minced
• 12 oz medium shrimp
• 1/2 red jalapeno, minced
• 1/2 bunch Italian parsley or cilantro, stemmed and minced
• 12 cherry tomatoes, halved
• 1 lb spaghetti
• Olive oil for sprinkling

Directions

1. Heat oil in saucepan
2. Saute garlic until soft
3. Add the shrimp and chile
4. Saute for 2 or 3 minutes or until the shrimp are pink
5. Stir in the tomatoes and parsley
6. Cook

About 1 hour, 20 minutes Marinade 6 T soy sauce 6 T water 1/2 C sake 4 T sugar 2 T fresh minced ginger 1/2 t minced jalapeno 1 T cornstarch 6 oz bay scallops 12 oz broccoli 1 lb spaghetti 1 T olive oil 2 red or green bell peppers, seeded, deribbed and cut into strips Combine all the marinade ingredients in a small saucepan Heat the marinade, stirring constantly until thickened Let cool Pour half the marinade into a bowl Add the scallops, let marinade at room temperature for an hour Preheat broiler Cook the broccoli in boiling water for 1 minute