Italian Bruschetta

Ingredients:

•  4 large tomatoes, diced

•  4 tbsp extra-virgin olive oil

•  3 garlic cloves, finely minced

•  1/4 cup thinly sliced basil

•  2 tbsp balsamic vinegar

•  1 tsp salt & pepper

•  Pinch of red pepper flakes

•  1 large parisian bread,

sliced 1/2 inch thick on the

bias (at an angle)

•  3 tbsp Extra-virgin olive oil

•  2 cloves garlic, finely minced

Instructions:

1. In a medium skillet over medium-low heat, heat oil. Add 3 cloves

of minced garlic and cook until lightly golden, 2 to 4 minutes, then

remove from heat and let cool.

2. In a large bowl, toss together diced tomatoes, basil, balsamic

vinegar, salt, pepper and red pepper flakes.

Add garlic and oil from skillet and toss to

combine. Let marinate for at least 30 mins.

3. While the tomato mix marinates, Preheat oven

to 400°. Mix the remaining 2 cloves of minced

garlic into 3 tbsp olive oil and set aside.

4. Brush bread on both sides lightly with

garlic olive oil mixture and place

on large baking sheet. Toast

bread until golden, 10 to 15 mins,

turning halfway through.

5. Let bread cool for 5 minutes, then

spoon the tomato mixture on top of

bread just before serving.

Corned Beef and Cabbage

Ingredients:

3 pounds corned beef brisket

3 tbsp. LaBonne’s Pickling Spice

1 teaspoon salt

10 small red potatoes, halved

5 carrots, peeled and cut into 3-inch pieces

1 large head cabbage, cut into wedges

Directions:

1. Place corned beef in large pot and cover with water. Add the pickling spice and salt. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

2. Add potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

3. Place vegetables in a bowl and cover. Add as much cooking liquid reserved in the pot as desired. Slice meat across the grain.

Triple Citrus Salmon

Ingredients:

2 tbsp. olive oil

4 (6 oz) salmon fillets

(for the glaze)

3/4 cup orange juice

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

1/4 cup chicken stock

2 garlic clove, minced

2 tablespoons orange marmalade

3 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon light brown sugar

1 tablespoon butter

Directions:

1. Preheat oven to 400 degrees.

2. Bring glaze ingredients to a boil in a saucepan over mid heat, stirring constantly to keep from burning.

3. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 min.

3. Meanwhile, brush both sides of the salmon fillets with olive oil, and season with salt and pepper.

4. Bake the salmon for about 5 minutes.

5. Remove from over and brush lightly with the glaze and return to over for 6-8 more minutes until opaque.

6. Transfer the salmon to serving plates and brush them with the remaining glaze.

Beignets

Ingredients:

1 can Pillsbury Classic Pizza Crust

1 cup powdered sugar

Vegetable oil (for deep frying)

Directions

1. In a heavy saucepan, heat 2 inches oil to 350°F.

2. Line a plate with paper towels; set aside.

3. On lightly floured work surface, roll dough into ball and pat into 8x6-inch rectangle about 1/2 inch thick. 4. Cut into 9 equal pieces using pizza cutter or knife.

5. Fry 2 or 3 pieces of dough at a time in hot oil 2 to 3 minutes on each side, turning with slotted spoon, until deep golden brown. Remove with slotted spoon. Drain on paper towels.

6. Using a sifter, sprinkle with powdered sugar, and serve warm.

Strawberry Avocado Salsa

Ingredients:

• 8 ounces strawberries

• 1/2 small red onion

• 2 jalapeño peppers, seeded

• 1/4 cup chopped fresh cilantro

• 1 large avocado, peeled, seeded

• Juice of 1 lime

• Salt & pepper to taste

Directions:

1. Dice the strawberries, red onion, jalapeños, cilantro

& avocado. Make sure to finely dice your fruit & vegetables

so that the salsa can be easily scooped up with chips.

2. In a medium to large serving bowl, combine all ingredients.

Toss to coat.

3. Taste and adjust ingredients as desired. Serve room temp.

or chilled with tortilla chips, pita chips. Salsa can also be

used as topping for fish, chicken or toss with a green salad.

NOTE: Strawberry salsa is best when it’s consumed within 24 hours.

However, it will last in the fridge for up to 3 days in an airtight container.