Ingredients

1 sheet puff pastry, thawed
1 (6-to 7-ounce) can salmon, drained
2 green onions, finely chopped
¼ cup half-and-half
⅓ cup Cheddar cheese, shredded
2 eggs, lightly beaten
1 tablespoon parsley, chopped
muffin tin

Directions

Preheat the oven to 375°F.

Using a 3 inch cutter, cut out 12 rounds of pastry. Press into lightly greased muffin cups. Combine salmon with the onion, half-and-half, cheddar cheese, eggs and parsley. Spoon into pastry cases. Bake for 15 minutes or until golden
and eggs are set.

Makes 12

Ingredients

2 cups tomatoes, diced
½ cup onion, diced
2 teaspoons garlic, minced
1-2 jalapeño peppers, seeded, minced
3 tablespoons cilantro, minced
1 (8-ounce) can tomato sauce
1 tablespoon granulated sugar
1 tablespoon lemon juice
1 tablespoon white vinegar
2 tablespoons extra-virgin olive oil
½ teaspoon dried oregano
1 teaspoon sea salt
tortilla chips or Toasted Pita Chips for serving.

Directions

Combine all of the ingredients in a serving bowl, cover and refrigerate until chilled.

makes about 4 cups

Toasted Pita Chips

Ingredients

4 pita bread rounds, cut into triangles
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt

Directions

Preheat your oven to 400 degrees F.

Brush both sides of the triangles with olive oil. Place on a baking sheet lined with parchment paper and sprinkle tops with salt. Bake for 5 minutes or until lightly brown. Cool completely; store in an airtight container.

Ingredients

5 slices quality thick-cut bacon, cut in half

for the salmon patties:
2 cups wild salmon, cooked, chilled, flaked
2 cups Panko bread crumbs, plus ½ to ¾ cup for forming
½ cup green onions, minced
½ cup fresh cilantro, chopped
4 eggs
3 tablespoons lime juice
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons fresh ginger, minced
2 tablespoons jalapeños, canned or fresh, minced
1 tablespoon granulated sugar
1 teaspoon sea salt
¼ cup sesame seeds
extra-virgin olive oil for frying

for the sauce:
2 teaspoons jalapeños, canned
or fresh, minced
½ cup mayonnaise

for the burgers:
10 slider buns or brioche rolls, toasted if desired split
crisp lettuce leaves
thinly sliced tomato
thinly sliced onion

Directions

Preheat your oven to 375 degrees. Cook the bacon on a rack-lined baking sheet until crisp, about 15 minutes. Drain on a paper-towel lined plate.

make the patties: In a large bowl, combine salmon, 2 cups bread crumbs, onions and cilantro. Whisk together eggs, lime juice, soy sauce, vinegar, ginger, jalapeño, sugar and salt. Combine with salmon mixture. Form mixture into ten patties; (⅓-cup each) packing each firmly. Press them into the remaining bread crumbs and sesame seeds. Place in freezer until just firm, about 20 minutes.

make the sauce:
In a small bowl, stir together jalapeños and mayonnaise.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add salmon patties two at a time; cook until browned on both sides, turning carefully. Transfer the cakes to a plate.

Place the burgers on the roll bottoms and top with the bacon, lettuce, tomato and onion. Spread the roll tops with the sauce and place on the burgers.

Makes 10 patties

Variation
Make larger cakes using a ½ cup measuring cup (makes six) and use regular sized buns.

Ingredients

1 cup tomato, seeded and diced 1 cup cucumber, seeded and diced ½ cup yellow bell pepper, diced 1 teaspoon grated lemon zest 2 tablespoons lemon juice 2 teaspoons capers 1 clove garlic, minced ½ teaspoon salt ¼ teaspoon black pepper 1 pound smoked salmon, skin and pin bones removed 1 baguette

Directions

In a medium bowl combine tomato, cucumber, bell pepper, lemon zest (grated lemon peel), lemon juice, capers, garlic, salt and pepper; cover and refrigerate. Meanwhile, slice baguette into ¼-inch slices and toast in a 325˚F. oven for 7 to 10 minutes. Drain liquid from tomato mixture. Spoon 1-tablespoon tomato mixture on top of each toasted baguette round. Place a slice of smoked salmon on top.

Makes 2 dozen

Ingredients

for the wings:
2 pounds bone-in, skin-on, chicken wing drummettes
2 tablespoons extra-virgin olive oil
sea salt and freshly ground black pepper

¼ cup melted butter:
⅓ cup hot pepper sauce, such as Frank’s Buffalo Sauce

minced garlic, chives or green onions, for garnish
celery sticks for serving

for the blue cheese dip
1½ cups crumbled blue cheese,
¼ cup low-fat buttermilk, plus more if needed
1 green onion, minced
sea salt and freshly ground black pepper, to taste

Directions

Preheat your oven to 400 degrees.

Line a large rimmed baking sheet with parchment paper.

make the wings:
In a large bowl toss the chicken with the oil and ¼ teaspoon each of salt and pepper. Transfer chicken to prepared pan. Roast without turning until golden and tender, about 30 to 40 minutes.

make the dip:
In a mini food processor, pulse together the blue cheese, buttermilk and green onion until desired consistency. Add more buttermilk and blend until smooth, if desired. Season with salt and pepper and set aside.

to the cooked wings:
In a large bowl, stir together hot sauce and melted butter. Add cooked chicken and toss to coat.

Sprinkle with the garnishes and serve them up!

Serves 4 as a starter or 2 as a main course

Ingredients

1 cup Parmesan cheese, freshly shredded or inexpensive shredded Parmesan – the kind in the bag works great.
1 drinking glass
2 ounces smoked salmon
mixed salad greens

Directions

Heat a 10” skillet over medium-high heat.

Sprinkle shredded Parmesan cheese into a disk shape (using less cheese around the edges so it looks lacy). When cheese is slightly golden underneath, carefully remove it using a spatula.

Quickly drape cheese disk over an upside down glass, golden side up and press to form a bowl.

Allow to cool completely. Cooled baskets can sit several hours.

This recipe produces one basket. Repeat instructions until you have the number of baskets needed.

Fill basket with mixed greens and top with smoked salmon.

Makes one basket

Ingredients

24 dried dates, pit removed
8 slices good-quality bacon, sliced into thirds
½ cup low-sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons lemon juice

Directions

Preheat your oven to 350 degrees.

Wrap each date with one-third slice bacon and secure with a toothpick.

In a small bowl, mix together soy sauce, brown sugar, and lemon juice. Dip each bacon-wrapped date into sauce, coating well. Place on a rimmed baking sheet lined with parchment paper and bake for 20 minutes or until done. Serve warm.

Makes 24

Recipe hint
To help prevent the toothpicks from burning in the oven, soak them in water before skewing appetizers.

Ingredients

for the tartar sauce:
2 cups mayonnaise
⅓ cup celery, minced
⅓ cup onion, minced
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
pinch sea salt
pinch ground mustard
pinch ground black pepper
2 tablespoons dill pickle relish

for the oysters:
2 dozen shucked oysters, drained well
⅓ cup all-purpose flour
1 teaspoon sea salt
1 teaspoon ground black pepper
¼ cup extra-virgin olive oil
lemon wedges

Directions

make the tartar sauce:
Combine all ingredients and mix well.

make the oysters:
Season the flour with salt and pepper and coat the oysters well, shaking off the excess.

Heat the oil in a 10 to 12-inch sauté pan, just until it begins to smoke. If the oil is too hot, the oysters will burn. If the oil is too cool, the oysters will be soggy.

Slip the floured oysters into the hot oil and shake a little to keep them separated. Pan-fry for 1 to 2 minutes, turn and fry 1 to 2 minutes on the other side. The oysters should be crisp and golden brown on both sides. Remove oysters with a slotted spoon or spatula and drain on paper towels. Serve the oysters with lemon wedges and tartar sauce.

Serves 2-4 as a starter

Recipe hint
When possible, buy local shucked oysters. Oysters are also available at most grocery stores in the seafood department in 10-ounce jars. The jars indicate whether the oysters are extra small, small or medium.

Ingredients

for the grit cakes:
2¼ cups low-sodium organic chicken broth
1 tablespoons butter
½ teaspoon sea salt
¾ cup uncooked coarse-ground
yellow corn grits
3 tablespoons shallot, minced
3 tablespoons fresh basil leaves, chopped
½ cup Parmesan cheese, grated
2 (3-ounce) packages thinly sliced wild smoked salmon

for the garnish:
½ cup mixed berries
fresh basil sprigs

for the mixed berry spread:
½ cup fresh blueberries
½ cup fresh blackberries
½ cup fresh raspberries or salmonberries
⅓ cup granulated sugar
½ teaspoon vanilla extract
½ cup cream cheese, softened
1 teaspoon grated lemon zest

Directions

make the grit cakes:
Spray a 9 x 13-inch baking dish with cooking spray. In a medium saucepan over medium-high heat, bring the broth, butter and salt to a boil. Gradually whisk in grits and cook 1 minute. Reduce heat to medium and simmer until grits are thick, whisking frequently, 6 to 8 minutes. Add the shallot, basil and Parmesan and cook for an additional 2 minutes.

Pour cooked grits into the prepared baking dish. Press a piece of plastic wrap directly onto the surface of the grits; refrigerate for two hours or until firm. Unmold chilled grits onto a large cutting board. Cutting the grits into 12 (2¼-inch) cakes.

make the mixed berry spread:
In a small saucepan over medium heat, combine the berries, sugar and vanilla and cook until mixture is thickened, about 8 minutes. Remove from heat and cool slightly. Pour berry mixture into a food processor and blend until liquefied. Strain through a fine-mesh sieve; discard seeds. In a small bowl, using an electric mixer, blend together the strained berry mixture, cream cheese and lemon zest until well combined. Chill until ready to use.

In a large nonstick skillet over medium-high heat, sear each cake 2 minutes per side or until lightly browned and heated through. Remove from heat and cool slightly. Spread an even layer of the mixed berry spread onto each grit cake, then top with a slice of the smoked salmon, trimming salmon if necessary.

Garnish with a dollop of the mixed berry spread, a few berries and a sprig of basil.

Makes 12

Recipe hint
Grits are confusing to both the Southerner and non-Southerner alike, so let me break it down for you. The word “grit” is a shortened way of saying what it really means, “hominy grits.” Grits are derived from hominy. Hominy is dried corn kernels with the hull and germ removed. When this dried hominy is ground, it turns into what we know as grits.

Ingredients

for the dipping sauce:
⅓ cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons water
1 teaspoon granulated sugar
1 green onion, minced

for the filling:
½ cup fresh crabmeat, picked over
½ cup peeled raw shrimp, coarsely chopped
¼ pound unseasoned ground pork
6 water chestnuts, rinsed and diced
½ cup green onion, chopped
1½ tablespoons low-sodium soy sauce
2 teaspoons fresh ginger, minced
1 teaspoon sesame oil

for forming and pan frying:
24 (3-inch) round dumpling, pot sticker or gyoza wrappers (found in the refrigerated aisle of your grocery store)
1 tablespoon peanut oil
⅓ cup warm water

Directions

make the sauce:
Combine all and serve in a small bowl.

make the filling:
Combine all in a medium-size bowl until just combined.

make the dumplings:
Put a level tablespoon of filling in the center of each round, then brush half way around the edge with a little water and fold in half, pressing edges together to seal, leaving a small opening at each end of semicircle. As they are completed, place the pot sticker on a parchment paper-lined tray. Continue with remaining wrappers.

Heat peanut oil in a 12-inch nonstick skillet over medium heat until hot, then remove from heat and arrange dumplings in a tight circular pattern seam side up in oil (they should touch one another). Cook, uncovered, over medium heat until oil sizzles, then drizzle warm water over pot stickers and cook, covered, until pot sticker bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm with dipping sauce.

Make ahead:
Pot stickers can be formed 4 hours ahead. Chill in 1 layer, not touching, on a parchment paper-lined tray, loosely but completely covered with plastic wrap.

Makes 24