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Shrimp, Avocado and Pineapple Salad

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  Shrimp, Avocado and Pineapple Salad 1 lb. large or jumbo shrimp, peeled and deveined 4 tbsp extra virgin olive oil ¼ tsp each Salt and pepper  1 cup fresh pineapple chunks  2 tbsp fresh lemon juice 4 green onions, diced ½ cucumber, peeled and sliced into half moons 5  oz bag of mixed greens 2 avocados, peeled, pitted and cut into quarters Toss peeled shrimp with 1 tbsp of extra virgin olive oil, salt and pepper.  Mix well. Heat grill or grill pan to medium high heat. Brush shrimp and pineapple with 1 tbsp extra virgin olive oil. Place shrimp and pineapple chunks onto the grill.  Grill for 3 minutes and turn.  Grill for another 3 minutes or until the shrimp are opaque and the pineapple is slightly charred. Meanwhile, in a mason jar or small bowl, combine lemon juice, the remaining 2 tbsp extra virgin olive oil and a pinch of salt and pepper. Make sure it is well combined. In a bowl, add mixed greens, grilled shrimp and pineapple, diced onions, slices of cucumber and ¾ of the dressing.
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Radish Salad

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  Radish Salad 1 ½ tbsp fresh lemon juice 1 ¼ tsp honey 1 tsp Dijon mustard 2 tbsp extra virgin olive oil ¼ tsp salt 1 lb. mixed colored radishes, washed and trimmed 1 shallot thinly sliced ¼ cup fresh mint leaves In a mason jar or small bowl, combine lemon juice, honey, mustard, extra virgin olive oil and salt.  Shake or whisk to combine. Cut radishes into thin circles and arrange on a platter.  Drizzle with the vinaigrette and sprinkle with the mint leaves. Place in the refrigerator for 20-30 minutes before serving. Can be refrigerated for up to 2 days. 
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Heirloom Tomato and Peach Salad

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  Tomato and Peach Salad ½ red onion thinly sliced ¼ tsp salt 1 tbsp red wine vinegar 1 lb. of heirloom tomatoes 2 yellow peaches 2 tbsp extra virgin olive oil ⅓ cup torn fresh basil leaves 3 oz. crumbled feta cheese Salt and pepper to taste In a small bowl, combine vinegar, onion and ¼ tsp salt and mix together.  Allow to sit for 5-7 minutes. Cut the tomatoes and peaches into bite sized wedges and arrange on a platter. Add extra virgin olive oil to the onion vinegar mixture and stir.  Spoon over the tomatoes and peaches.   Sprinkle with basil and feta.  Serve.
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Grilled Pomegranate Baby Back Ribs

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  2 packs of baby back ribs (approx. 5 lbs.) 1 2 liter bottle of Lemon Lime soda Pomegranate Sauce: ⅓  cup  molasses   1 small yellow onion, finely diced ¾   cup Pomegranate juice 1 cup light brown sugar 1 cup apple cider vinegar 1 tsp ground allspice 1 tsp garlic powder ½ tsp each salt and pepper Take the ribs out of the packaging and rinse with cold water.  Pat the ribs dry.  In a large stock pot, add lemon lime soda.  Cut ribs into groups of 2.  Add the ribs to the stock pot with the lemon lime soda.  Cover and bring to a boil.  Once boiling, turn heat down and simmer for 45-50 minutes.  Once they are done simmering and are tender, drain the ribs into a colander.   In a large saucepan, add molasses, onion, Pomegranate juice, brown sugar, apple cider vinegar, ground allspice, garlic powder, salt and pepper.  Bring the sauce to a boil, then turn the heat down to a simmer. Simmer the sauce for 30 minutes stirring often. When done, allow the sauce to slightly cool.  Add it to a food pro
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Smoked Gouda and Mushroom Burger

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  1 ⅓  lbs. Ground beef chuck 1 ⅓  lbs. Ground beef sirloin 1 tsp salt, plus ¼ tsp ½  tsp black pepper Toppings: 1 lb sliced baby portobello mushroom 1 tbsp extra virgin olive oil ½ lb smoked Gouda cheese  ½  red onion  1-2 heirloom tomatoes 6 pieces of bib lettuce 6 brioche buns Preheat the grill to medium high heat. In a large bowl, mix together the chuck and ground sirloin.  Add salt and pepper and combine. Don’t over mix..   Form burgers into six 4-inch patties. Place burgers into the refrigerator for 1 hour. Place a large saute pan on medium high heat and add the extra virgin olive oil. Add mushrooms and ¼ tsp salt and saute mushrooms for 5-7 minutes. Set aside. Slice smoked Gouda cheese into ½ inch slices. Slice red onion into ¼ inch slices. Slice heirloom tomatoes into ¼ inch slices. Wash and dry bib lettuce pieces. Grill burgers over medium high heat for 5-6 minutes. Flip the burgers and cook for another 3-5 minutes for a medium rare burger and then top with the smoked Gouda ch
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Tartiflette with Comte Cheese

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2 lbs Yukon gold potatoes 1/2 lbs bacon chopped into 1 inch pieces 1 large onion finely diced 1 tbsp butter 5 cloves of garlic finely minced  1/3 cup dry white wine, 2022 M. Chapoutier Belleruche Côtes du Rhône.  3/4 lb Comte cheese, thinly sliced  1 cup heavy whipping cream salt to taste Preheat oven to 350 degrees with baking rack in the middle of the oven. Cut potatoes into 1/4 inch slices. Do not peel.  Put potatoes into a large pot filled with salted water. Bring to a boil.  Cook potatoes 15-20.  Drain and set aside. Add bacon to a cast iron pan and cook over medium high heat.  Cook until the edges of the bacon start to brown.  You do not want to make it crispy! Remove all but 1 tbsp of bacon dripping.  Add onions to bacon and sauté for 5 more minutes until soft and slightly caramelized. Add butter and garlic and cook for 2 more minutes.  Add wine and scrape any bits that are on the bottom of the pan.  Reduce wine by half. Add heavy cream and cook another 2 minutes until slightly
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Blueberry and Strawberry Dessert

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  Blueberry and Strawberry Dessert 8 oz vanilla yogurt 8 oz of whipped cream 4 cups sliced strawberries, plus whole strawberry for topping 3 cups blueberries 1/2 tsp vanilla extract Combine yogurt and vanilla.  Fold in whipped cream. Layer yogurt and whipped cream mixture in the bottom of a mason jar.  Add some blueberries followed with another layer of cream mixture, then slice the strawberries. Keep layering until you reach the top of the mason jar.  Top with a whole strawberry. Chill for 1 hour.  Serve.
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