Ingredients

4 chicken breasts, skinless and boneless
⅓ cup all-purpose flour
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ cup butter
3 apples, peeled, cored and cut into ½-inch slices
1 tablespoon lemon juice
3 tablespoons maple syrup or pancake syrup

Directions

Place chicken between two pieces of plastic wrap; with flat side of meat mallet, pound to flatten chicken to ½-inch thick.

Place flour on a small plate, add salt and pepper. Dip chicken in flour, shaking off excess. Melt butter in a large nonstick skillet over medium heat. Add chicken; cook 5 to 6 minutes or until no longer pink, turning once. Place on platter; cover loosely with foil.

Add the apples to the same skillet, cook 2 to 3 minutes without stirring or until lightly caramelized. Stir apples, cook 1 more minute. Stir in the lemon juice. Add the maple syrup, stirring to combine. Serve sauce and apples over chicken.

Serves 4

Roasted Cauliflower

Ingredients

1 medium head cauliflower
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt

Directions

Preheat your oven to 400 degrees.

Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer on a large rimmed baking sheet and roast, stirring and turning occasionally, until tender and golden brown, 25-30 minutes.

Ingredients

4 (6-ounce) wild salmon fillets, skin and pin bones removed
olive oil for grilling
salt and freshly ground black pepper

for the blueberry salsa:
1 cup fresh wild blueberries
½ cup crushed canned pineapple, drained
½ cup red bell pepper, minced
¼ cup pine nuts
¼ cup red onion, minced
¼ cup fresh cilantro, chopped
¼ cup white raisins
1 clove garlic, minced
1 tablespoon lime juice
¼ teaspoon lime zest
1 teaspoon jalapeños, minced
salt to taste

Directions

the salsa:
Combine salsa ingredients in a medium bowl. Salt to taste. Cover and
refrigerate one hour.

the salmon:
Preheat a stove-top grill pan to medium-high heat and lightly oil the grates. Season the fillets with salt and pepper. Grill the fillets skinned side up and cook 3 to 5 minutes. Turn fillets over and grill until fish is just cooked through, about 3 or 4 minutes more.

To serve, place the salmon on a warmed plate and spoon blueberry salsa on top.

Serves 4

In Alaska, berry picking is akin to beachcombing. It is very addictive. If you’ve ever had a blueberry pie made with fresh succulent blueberries, then you know what I mean. Blueberries and many other berries are all over Alaska. Berry picking brings out Alaskans in droves to their favorite spots. In Alaska there are plenty of blueberries to go around and you can pick all you want. Remember, bears also love blueberries and they have the right-of way. Sing, make noise or wear bells so they hear you coming!

Note:
Smoked salmon comes in two distinct varieties: Hot smoked and lox. The main difference is in the brining process and the temperature during the smoking process. Hot smoked salmon is fully cooked to 145 degrees, whereas cold smoked salmon is smoked at 80 degrees and is in fact cured, and still raw, so needs to be vacuum packed or frozen very quickly after preparation.

Ingredients

for the sauce:
¼ cup low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon sherry cooking wine
½ teaspoon sesame oil
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced

for the salad:
1 cup broccoli florets
1 cup snow peas
2 cups napa cabbage, chopped
1 cup carrots, cut into match sticks
½ cup chow mein noodles
½ cup fresh pineapple, cubed
½ cup peanuts or hazelnuts, chopped
½ cup cilantro, chopped

for the scallops:
1 pound large sea scallops (about 12) or large shrimp
2 tablespoons extra-virgin olive oil
sea salt and freshly ground black
pepper

Directions

make the sauce:
In a small bowl, combine all sauce ingredients. Reserve half the mixture for the salad, pour the rest over the scallops in a Ziploc plastic bag and put in refrigerator for 20 minutes.

Blanch broccoli and peas in boiling salted water for 1 minute, then drain. Toss with remaining salad ingredients and reserved dressing.

make the scallops:
Remove the scallops from the marinade, pat dry with paper towels. Heat a 10-inch nonstick skillet over medium-high heat. Add the oil and heat until hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Let them sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are firm to the touch. Take the pan off the heat, transfer the scallops on top of the salad. Serve immediately.

makes 6 cups salad:

Recipe hint:
When you’re at the fish counter shopping for scallops, you’ll often see sea scallops labeled two ways “dry” and “wet.” Whenever you can, choose the dry scallops. “Wet” scallops have been treated with a solution called STP (sodium tripolphosphate), which gives scallops a longer shelf life. You’ll have trouble browning these scallops, because of the excess moisture. The STP solution can also give scallops a rubbery texture. “Dry” scallops sear better and taste better.

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

½ cup (1 stick) butter, divided (melt 3 Tbls. for topping)
3 tablespoons all-purpose flour
2 cups heavy cream
1 cup Panko bread crumbs, divided
½ cup red bell pepper, diced
¼ cup onion, finely diced
4 tablespoons fresh parsley, minced and divided
2 tablespoons sherry cooking wine
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1½ teaspoons Worcestershire sauce
1 teaspoon paprika, divided
1 teaspoon ground mustard
½ teaspoon hot chili sauce
2 cups fresh Dungeness crabmeat (about 2 crab, cooked and cleaned)
¾ teaspoon sea salt
¼ teaspoon ground black pepper
toasted baguette slices, for serving

Directions

Preheat your oven to 375 degrees.

In a large nonstick saucepan over medium heat, melt 5 tablespoons butter. Whisk in the flour. While whisking, slowly pour in the cream.

Whisk until the mixture is thick and bubbly and coats the back of a spoon. Remove from heat and stir in ½ cup of the bread crumbs, the bell pepper, onion, 2 tablespoons parsley, wine, lemon juice, zest, Worcestershire, ½ teaspoon paprika, mustard, chili sauce and crab meat. Season with salt and pepper.

Divide mixture evenly among six 6-ounce oven-proof baking dishes (or four 1-cup); place on a rimmed baking sheet and set aside.

In a small bowl, mix remaining 3 tablespoons melted butter, ½ cup bread crumbs, ½ teaspoon paprika and ½ teaspoon parsley. Sprinkle evenly over each baking dish. Bake until lightly browned and bubbling in the center, about 20 minutes. Serve hot with baguette toasts.

serves 4-6

Ingredients

2 medium sized zucchini, thinly sliced
¼ cup garlic, thinly sliced
¼ cup fresh basil, thinly sliced, plus more for garnishing
24 cherry tomatoes, halved
4 tablespoons sherry cooking wine
4 tablespoons olive oil, divided
sea salt and freshly ground black pepper
4 (6-ounce) halibut fillets, skinned and trimmed

Directions

Preheat your oven to 400 degrees.

Cut four pieces of parchment (doubled over)which are large enough to encase your filet with an inch or so margin around it. I like cutting a heart shape for the packet — remember grade school Valentines?

Divide zucchini among one side of the heart in thin layers. Sprinkle garlic and sliced basil over, dividing equally. Scatter tomato halves around zucchini. Drizzle each packet with 1 tablespoon wine and ½ tablespoon oil. Place a fish fillet atop each portion. Season with salt and pepper, drizzle ½ tablespoon olive oil over each.

Beginning at the wider part of the Valentine, began folding the paper over itself. As you move around the paper, you’ll end up at the pointed end of the heart, fold under. Place packets in a single layer on a large rimmed baking sheet. Bake until fish is just cooked through (a toothpick poked through the parchment will slide through fish easily) approximately 15 to 20 minutes.

Carefully cut open packets (steam will escape).

Garnish with basil leaves.

Serves 4

Variations
Substitute salmon, cod, or any of your favorite fish fillets. Add carrots, celery, mushrooms or any of your favorite vegetables.

Ingredients

½ pound ground Italian sausage
1 medium onion, chopped
2 garlic cloves, minced
1½ cups mushrooms, sliced
½ cup sun-dried tomatoes, chopped (if very dry, soak in hot water and drained first)
6 slices Italian or French bread (½-inch thick)
¼ cup butter, softened, for bread and baking dish
6 large eggs
1 cup 2% milk
1 teaspoon light brown sugar
2 teaspoons Dijon mustard
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1½ cups mozzarella cheese, grated
½ cup fresh basil leaves, julienned

Directions

Butter a 7 x 11-inch (or 8-inch) baking dish; set aside.

In a skillet over medium-high heat, brown the sausage. Add onions, garlic and mushrooms; cook, stirring until soft. Stir in the sun-dried tomatoes. Remove from heat, let cool 5 minutes.

Butter bread on both sides, stack the bread and cut into small cubes.

In a medium bowl, whisk together eggs, milk, brown sugar, mustard, salt and pepper.

Layer one half of the bread in the prepared pan, one half the sausage mixture, half the cheese and half the basil leaves. Repeat layers. Pour egg mixture over layers. Cover and refrigerate 30 minutes or up to overnight.

Remove strata from refrigerator 30 minutes before baking, (if prepared the night before). Preheat your oven to 350 degrees. Bake (uncovered) until puffed and golden and a toothpick inserted near the center comes out clean, 35 to 40 minutes.

Serves 6

Variations
Substitute cooked ham, bacon or smoked salmon. Feel free to also substitute your favorite bread in this breakfast strata. Whole grain, seedy or country white will be delicious. If you double the recipe, you’ll need to increase cooking time to 45 minutes to 1 hour.

Ingredients

for the sauce:
1 tablespoon extra-virgin olive oil
½ cup onion, chopped
2 cloves garlic, minced
1 cup blueberries
¼ cup ketchup
3 tablespoons sherry vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons fresh rosemary, minced
1 teaspoon hot chili sauce
¼ teaspoon sea salt

Directions

for the lamb:
8 lamb rib or loin chops, trimmed, seasoned with sea salt and freshly ground black pepper

make the sauce:
In a small saucepan heat olive oil over medium heat. Add onion and garlic; cook and stir for 2 minutes until soft. Stir in remaining sauce ingredients. Bring to a boil; reduce heat and simmer uncovered, about 10 minutes or until desired consistency.

make the lamb:
Preheat grill or grill pan over medium-high heat; when hot, reduce to medium and coat with nonstick spray.

Brush lamb chops with sauce on one side and then grill in batches of 4 chops, glazed side down, 8 to 10 minutes per side for medium-rare. Glaze again, flip and grill the other side. Let chops rest 5 minutes before serving.

Serve with Blueberry-Rosemary sauce.

makes 8

Ingredients

for the pasta:
1 pound penne pasta, cook in a large pot of salted water until al dente, drain and put back in the pot

for the meat layer:
2 teaspoons extra-virgin olive oil
1 large onion, diced
6 large garlic cloves, minced
2 pounds ground lamb or lean ground round
1½ cups water
½ cup sherry cooking wine
1 (16-ounce) can tomato sauce
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon ground cayenne

for the parmesan cheese sauce:
½ cup (1 stick) butter
½ cup all-purpose flour
3 cups 2% milk
¾ teaspoon sea salt
¼ teaspoon ground nutmeg
⅛ teaspoon ground cayenne
1 cup parmesan cheese, grated

Directions

Preheat your oven to 375 degrees.

make the meat layer:
In a large nonstick saucepan over medium heat, add oil; when hot, add the onion and garlic and sauté until soft. Stir in the ground lamb and cook until crumbly and no longer pink; drain fat and discard. Pour in the water, wine and tomato sauce. Season with cinnamon, nutmeg, salt, pepper and cayenne. Cover and simmer stirring occasionally until thickened, about 15 minutes. Remove from heat.

make the parmesan cheese sauce:
Melt butter in a medium saucepan over medium heat; whisk in flour. Pour in the milk, whisking until smooth. Whisk until the mixture is thick and bubbly and coats the back of a spoon. Stir in salt, nutmeg, cayenne and parmesan cheese.

Add the lamb mixture to the cooked pasta and spread it into a 9 x 13-inch baking dish. Pour the cheese sauce evenly over the top of the pasta, smoothing to level. Sprinkle with nutmeg if desired. Bake until the top is golden brown, about 40 minutes. Remove from oven and let cool 15 minutes before serving.

Make ahead:
This dish becomes even more flavorful each time it’s reheated, making it the perfect make a day ahead of time dish. It can be assembled and placed in freezer. If frozen: Bring dish to room temperature and bake unthawed for 1 1/2 hours.

serves 6 to 8

Ingredients

1 avocado, pit removed
1 (8-ounce) can mandarin oranges, drained
4 (6-ounce) halibut fillets, skinned and trimmed
sea salt
freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons orange marmalade
hot cooked quinoa or couscous
¼ cup dried cranberries
⅓ cup hazelnuts, toasted and chopped

Directions

Cut avocado into ¼-inch cubes and set aside. Rinse halibut and pat dry. Sprinkle lightly with salt and pepper.

Pour oil into a large nonstick frying pan over medium-high heat. When hot, add halibut and cook, turning once, until opaque but still moist looking at the center of the thickest part, about 6 minutes total. Spread marmalade evenly over each piece of fish.

Mound couscous on dinner plates. Place a piece of fish on top of couscous and arrange avocado and orange segments over the fish. Sprinkle evenly with cranberries and hazelnuts.

Serves 4