We love pairing avocado with artichokes and hearts of palm. Simply tossed with fresh greens, and homemade balsamic dressing, this will quickly turn into your favorite quick salad. Top it off with your favorite grilled protein, and you will have a delicious meal complete in no time at all!
Nothing quite says “summer” like the smoky aroma of cedar on the grill. These simple yet delicious salmon filets are an easy way to win over dinner guests. Present the salmon right on the cedar plank to finish this dish with panache.
This salad is all about fun texture counterpoints. The juicy, sweet pop of the orange plays off of the crisp, thinly sliced red onion and crunchy slivered almonds. Thinly sliced fennel finishes the dish nicely by contributing a unique flavor to this great little salad.
The use of coconut oil in this recipe enhances the naturally sweet flavor of fresh scallops. This recipe is one that is perfect as an entree, and would also be a fantastic appetizer for guests.
“En papillote” means to cook in paper. For this recipe we steam fish, vegetables, and herbs in parchment paper to create a complete dish. This results in a meal full of flavor, lightly cooked, in a quick amount of time.
The simple marinade for this salmon is our go-to marinade for chicken, fish, or shrimp. It is also fantastic over lamb, and would pair well with pork as well. The lemon in this marinade brings fresh flavor to the deep aromas of the basil and oregano.
Shrimp scampi is often served over rice or pasta in a buttery garlic sauce. For our version, we butterfly the shrimp, tossing them in garlic, olive oil, and garlic, and baking them. To experience the complete scampi experience, plate your shrimp over steamed spaghetti squash or cauliflower rice.
Back when I used to live in Washington, D.C., my friends and I would often go to the Maine Street Wharf and get a bushel of steamed Maryland crabs. Evenings spent enjoying blue crabs are quite memorable. This dish takes me back to those warm summer evenings spent with great friends in D.C.
Our first date as a couple was to a great little sushi place in Pittsburgh. We’ll always have fond memories of that date, though when we want to revisit the flavors we make this great rice-free version instead.
Being sushi lovers, a seared tuna recipe was a must for this book. The wasabi mayonnaise truly brings out the best in the ahi, providing a savory touch with a hint of heat.
This dish is inspired by a creation of my sister Nellie and her husband, Chris. According to Nellie, “as long as we’ve been together, whenever Chris wanted to make a nice meal for me, it was always crab-stuffed salmon. To this day, it is still a go-to recipe if we want to treat ourselves.”
The use of fresh pineapple to glaze grilled chicken will bring a sweet tropical flavor to your plate. These are a perfect party dish for a summer luau!
Homemade Chinese food was a frequent request for dinner when I was growing up. After going primal, I began to miss some of my favorite Chinese dishes. This recipe brings some familiar Eastern flavors together for a fabulous reinterpretation of chicken and vegetable lo mein.
If you've never tried grilling turkey drumsticks, you're missing out! These big, juicy cuts are perfect for grilling. Keep the flame low, and these babies will come out perfectly tender with a nice crisp skin.
Lemon and garlic are classic flavors often paired with chicken. For this dish, the lemon and garlic, along with the shallot, infuse the chicken under the skin, resulting in wonderful flavor, all tucked under crispy grilled skin.
We love any excuse to use coconut milk in a recipe, and coconut milk plays a large role in this tasty Thai dish. With a simple red curry seasoning, these skewers are a great way to bring the flavor of Thai cuisine to your table.