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Cod (or Chicken) with Lemon Pistachio Herb Relish

serves 4-6

• extra virgin olive oil
• 1½ - 2 pounds cod fillets or boneless skinless chicken breasts
• kosher salt and freshly ground black pepper
• 1-2 lemon, zested (1 tablespoon) and thinly sliced
• ¼ cup finely chopped roasted salted pistachios
• ¼ cup chopped fresh flat leaf parsley
• 2 tablespoons chopped fresh mint
• 1 tablespoon minced shallot
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper

Preheat oven to 400˚F. Drizzle 2 tablespoons of olive oil onto a rimmed baking sheet and spread evenly with a silicone brush.

If using chicken, if breasts are large, cut in half to make cutlets. Place on a cutting board and cover with plastic wrap, then pound out to an even thickness using a meat mallet. Alternately, you may purchase thin-slice chicken breasts. Place chicken or cod on the oiled baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Top with lemon slices.

Roast until fish or chicken is cooked through, 12-15 minutes, depending on their size. (internal temp should be145° for fish and 165˚F for poultry)

Meanwhile, in a small bowl combine pistachios, parsley, mint, shallot, 1 tablespoon lemon zest, salt and pepper. Top fish or chicken with Lemon Pistachio Herb Relish, serve immediately.

Orange & Pistachio Shortbread Cookies

Yields 60 cookies

• 12 oz unsalted butter, at room temperature
• 1 cup powdered sugar
• 1 large orange, zested
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt
• 3 ½ cups flour
• ¼ cup chopped pistachios

Combine the butter, powdered sugar, and orange zest in the large bowl of a stand mixer fitted with a paddle attachment. Mix them together on medium-low speed just until the sugar is incorporated, and the butter is smooth. Add the cardamom, salt and flour, and mix on low speed until only a few flour streaks remain. Add the pistachios and mix to combine evenly.

Scrape the cookie out onto a lightly floured surface, divide in half and form 2 discs.  Wrap each in plastic wrap. Refrigerate it until firm, for about 15 minutes.

Preheat the oven to 350 F and line two baking sheets with parchment paper. Remove one disc from the refrigerator. Roll out between two sheets of lightly floured parchment, until it is about 1/4-inch thick. Cut into squares or rectangles with a bench scraper or knife. Arrange the cookies on the baking sheets. The cookies won't spread very much while baking, so you don't need to leave too much room between them. When you've cut out all the cookies you can, combine the dough back together, re-roll it, and return it to the refrigerator to chill while the first batch bakes.

Bake the cookies at 350 F for about 12 minutes, until they've lost the raw shine in the middle and the edges are very slightly colored. Remove the tray from the oven and let them cool for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Roll out the second half of the dough just as you did the first, and continue to roll, cut, and bake the cookies until all are baked.

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Sheet Pan Chicken Fajitas recipe

• 2 lbs chicken breasts
• 2 bell peppers, sliced
• 2 yellow onions, sliced
• 3 cloves garlic, sliced thinly
• 1 Tbsp fajita seasoning
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp oil of choice
• 1 lime, juiced
• 8 flour tortillas

Garnish Options:

Diced onion, cilantro, shredded cheese, sour cream, pico de gallo

Preheat oven to 500 degrees. Set a baking sheet in the oven to get nice and hot. Slice up your chicken and vegetables. Add it to a bowl.

Add seasoning, oil, and lime juice. Mix it together and spread out onto baking sheet. 

Bake for 9-11 minutes, until chicken is 165 degrees internal. 

While that bakes, heat a skillet to med-high. Place tortillas in pan for 30 seconds per side. Place on a plate covered with a damp towel to keep warm.

Form tacos with desired toppings. 

*Save half of the chicken and vegetables for the Chicken Tortilla Soup

Chicken Tortilla Soup recipe

• 1 yellow onion, sliced*
• 1 bell pepper, deseeded and sliced*
• 3 cloves garlic, minced
• 4 Tbsp butter
• 1/4 cup flour
• 2 Tbsp chicken bouillon
• 2 cups water
• 2 cups milk
• 15 oz can fire roasted tomatoes
• 10.5 oz can condensed cheddar soup
• 1/2 tsp cumin
• 1 tsp smoked paprika
• 8 oz Velveeta cheese
• 3 cups cooked chicken, diced*
• Salt & pepper to taste

Garnish options:

Shredded cheese, lime juice, scallions, crispy tortilla strips

*If you're using leftover vegetables and chicken, no need to saute the onions and peppers first. Just warm them in the melted butter.

Preheat a pot to medium heat. Add butter and vegetables. Saute for 3-4 min, stirring occasionally, until softened. Add flour and mix. 

Saute for 2 minutes, then add the chicken bouillon, water, milk, tomatoes, cheddar soup, cumin and paprika.

**If you want a smooth soup, use an immersion blender to pulverize it before adding the cheese and chicken. 

 Bring to a boil and add the chicken. Simmer for another 1-2 minutes then take off the heat. 

Add the Velveeta cheese a little at a time, stirring constantly. Taste for seasoning to see if you would like more salt or pepper. 

Garnish with toppings that you like and enjoy!

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Chef Janet recipes

Turmeric Walnut Crusted Salmon with Lemon

Serves 4

• 4 salmon fillets, about 6 oz each
• 2 cup walnuts, very finely chopped or pulsed
• 2 tsp ground turmeric
• Zest of 2 lemons
• 2 small garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1/4 + 1/4 tsp salt
• 1/8 + 1/8 tsp black pepper
• 2 Tbsp dijon mustard
• Lemon wedges for serving

1. Heat the oven to 400. Line a sheet pan with parchment paper or aluminum foil.

2. In a bowl, mix the walnuts, turmeric, lemon zest, garlic, olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. The mixture should feel slightly damp and crumbly.

3. Place the salmon on the prepared pan and season with remaining salt and pepper.

4. Spread a thin layer of Dijon mustard over the top of each fillet.

5. Gently press the walnut mixture onto the mustard so it sticks well.

6. Bake for 12 to 15 minutes, until the salmon flakes easily and the crust looks lightly toasted.

7. Finish with a squeeze of fresh lemon just before serving.

Three Bean Salad

• 12 oz pkg frozen green beans, thawed (or canned or blanched*)
• 15 oz can chickpeas, drained/rinsed
• 15 oz can kidney beans, drained/rinsed
• 1/4 cup diced red onion
• 1/3 cup apple cider vinegar (or white or red wine vinegar)
• 2 Tbsp honey (or sugar)
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Mix all ingredients in a bowl and taste for proper seasoning. Lasts up to 1 week in the refrigerator.

*To blanch fresh green beans, add to salted boiling water for 5 minutes.
Drain and place them in a bowl with ice and water for 3 minutes. Drain and chop into 1 inch pieces.

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Gin Three Ways: 

1 oz gin, 1/2 oz pine tea simple syrup, 1/2 oz lime juice, 1 oz soda water, garnished with fresh rosemary and juniper berries, serve on the rocks. 

Orange Amaretto Margarita: 

1 oz tequila, 1 oz amaretto, 1 oz lime juice, 2.5 oz fresh squeezed orange juice. Shake on the rocks and serve in a glass with a salted rim. Garnish with a dehydrated orange slice.

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Prosciutto Wrapped Asparagus

• 1 pound asparagus (about 20 to 24 spears)

• 8-10 ounces sliced prosciutto

• 1/2 cup Dijon

Instructions:

Blanch asparagus until crisp tender, about 30-60 seconds depending on the thickness.  Place spears in a bowl with ice and water for 5 minutes. Drain and pat dry.

Cut prosciutto slices in half if needed and spread a thin layer of dijon with a pastry brush. Roll one spear in each piece.

Serve at room temperature.

Goat Cheese Stuffed Dates

• 20 pitted Medjool dates

• 4 oz goat cheese

• 2 to 3 tablespoons honey (hot honey optional)

Instructions:

Open each date slightly.

Pipe or spoon in about a teaspoon of goat cheese.

Drizzle lightly with honey and serve.

Cucumber Bites with Boursin and Smoked Salmon

• 1 large English cucumber (about 20 to 24 slices)

• 1 package Boursin cheese (about 5.2 ounces)

• 4 ounces smoked salmon

• Optional garnish: sliced scallion or sesame seeds

Instructions:

Use a vegetable peeler to remove some of the cucumber peel, leaving space in between for a pretty pattern. Slice cucumber into 1 inch rounds.

Top with a folded piece of smoked salmon.

Spread a small amount of Boursin on each piece.

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Orange Fennel Salad Spritz: 

1 oz Cicerenella orange fennel liqueur from Allora wines, 1 oz tart unsweetened cranberry juice, top with soda water and garnish with a slice of fennel, orange slice, and picked cranberry. 

Dirty Stuffing Martini: 

Muddle 2 leaves of fresh sage and a handful of sliced celery with 1 oz dry vermouth and 1/4 oz olive brine. Add 2 oz vodka and ice to the shaker tin and shake, strain into a martini glass and garnish with fresh sage leaf, cocktail onion, and a stuffing-stuffed olive.

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Ron's sriracha peanut butter cookies 

Ingredients: 

• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 finely chopped jalapeno pepper
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons baking soda

Cream butter, peanut butter, and sugars together in a bowl; beat in eggs. Add in peppers or if you'd prefer a tablespoon of jalapeno pepper juice.

In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in the refrigerator for 1 hour.

Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

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