Entree Recipes

Creamy Herb Palenta


  • ‍10 cups 2% milk
  • 1 tsp. fresh rosemary, minced
  • 3 cups polenta
  • ¼ cups Italian parsley, coarsely chopped
  • 2 tsp. kosher salt
  • 2 tbsp. oregano, chopped


  1. ‍Bring liquid to a simmer over medium high heat in a thick bottomed saucepot
  2. Add polenta, reduce heat to medium low, and stir with a whisk until thick, about 5 minutes. DO NOT SCORCH!
  3. Fold in the remaining ingredients and season to taste. Remove from flame and spread out evenly on a flat baking sheet. Allow to cool and set up.

Oven Roasted Turkey


  1. ‍Preheat oven to 350 degrees F.
  2. ‍Position rack in lower third of oven.
  3. ‍Rinse, dry and rough chop equal parts carrots, celery stalks and yellow or white onion, (this classic combination of vegetables is known as a mire poix) and cover the bottom of your turkey roasting pan about an inch or more deep. A pound of carrots, 1 head of celery, and a large onion should do the trick.
  4. Remove the neck and giblet packet from inside of the turkey and set aside. Place the turkey on top of the mire poix in the roasting pan. Inside the cavity of the turkey, place a handful of fresh thyme, a tablespoon or so of whole black peppercorns, and a couple cloves of garlic. Tie legs together loosely with a piece of butcher's twine to preserve the shape of the turkey. Add the turkey neck to the pan, beside the turkey. Pour 2-3 cups of chicken broth, white wine, water, or any combination of the three into the pan, enough to cover about ¼" deep.
  5. Brush the turkey liberally with mayonnaise (yes, mayonnaise), making sure to coat the whole thing. Make sure to put the mayo that you're using is in a bowl, not the original container, so that the leftover mayonnaise doesn't get cross contaminated with raw turkey. Sprinkle the bird with kosher or sea salt, fresh ground black pepper, poultry seasoning or rubbed sage, and then dust with paprika, enough that the turkey has a light coating of red dust. The mayonnaise serves a couple of purposes: it provides a surface for the herbs and spices to stick to, and later on, as the turkey cooks, the eggs and the oil in the mayo will help the turkey to self-baste, keeping it nice and moist, and also, along with the dusting of paprika, helping it achieve a nice golden brown color.
  6. Cover the turkey and the entire top and edges of the roasting pan with plastic wrap, and then cover that tightly with aluminum foil. The plastic wrap will seal the steam from the liquids in, and the foil will keep the plastic from melting.
  7. Roast turkey in the preheated oven until meat thermometer inserted into thickest part of thigh registers 160 degrees F (approximately 2 ½ hours for an average sized unstuffed turkey, up to 16 pounds or so); increase oven temperature to 375°F, and once it reaches that temperature, carefully remove the foil and plastic from the turkey. Roast uncovered for another 30 minutes or so, or until the turkey has browned and a thermometer inserted into the thickest part of the thigh reads 165 degrees F. Transfer turkey to a serving platter. Loosely cover turkey with aluminum foil and let it rest at room temperature for about 15 minutes. Reserve vegetable/liquid mixture in the roasting pan for gravy.

Gravy directions

  1. Mix ¼ cup olive oil or melted butter and ⅓ cup flour in small mixing bowl bowl to form a roux (smooth paste).Strain juices from the turkey roasting pan into a large measuring cup, pressing on the mire poix with the back of spoon to extract all liquid from the (now) soft cooked veggies.
  2. Use a large spoon or a ladle to skim excess fat off the top of the pan juices.
  3. Add enough chicken broth to pan juices to measure three cups.
  4. Transfer liquid to heavy medium saucepan and bring to boil.
  5. Whisk the roux into the boiling broth mixture.
  6. Boil over medium high heat, whisking occasionally, until the gravy reaches a sauce like consistency (thick enough to coat the back of a spoon), about 10 minutes.
  7. Season gravy to taste with salt and pepper.

Pan Seared Pork with Granny Smith Apple Chutney & Creamy Herb Polenta


  • Granny Smith Apple, Cranberry & Chipotle Chutney (recipe below)
  • Creamy Herb Polenta (recipe below)

Chutney ingredients

  • ‍3 cups granny smith apple, peeled and diced
  • ½ cup apple juice
  • ½ cups red onion, julienne
  • ½ cups cider vinegar
  • ½ cups dried cranberries
  • 1 tsp. mustard seed
  • ½ cups brown sugar
  • 4 tsp. chipotle peppers

Polenta ingredients

  • 10 cups 2% milk
  • 1 tsp. fresh rosemary, minced
  • 3 cups polenta
  • ¼ cups Italian parsley, coarsely chopped
  • 2 tsp. kosher salt
  • 2 tbsp. oregano, chopped

Chutney directions

  1. Preheat sauce pot; saute onion and mustard seeds until onion begins to soften, then add in apples and saute for another minute or so.
  2. Add remaining ingredients and reduce over medium heat until most of the liquid has been cooked out.
  3. Hold at room temperature for service.

Polenta directions

  1. Bring liquid to a simmer over medium high heat in a thick bottomed saucepot
  2. Add polenta, reduce heat to medium low, and stir with a whisk until thick, about 5 minutes. DO NOT SCORCH!
  3. Fold in the remaining ingredients and season to taste. Remove from flame and spread out evenly on a flat baking sheet. Allow to cool and set up.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber363/29/29/14/3

Granny Smith Apple, Cranberry & Chipotle Chutney


  • ‍3 cups granny smith apple, peeled and diced
  • ½ cup apple juice
  • ½ cups red onion, julienne
  • ½ cups cider vinegar
  • ½ cups dried cranberries
  • 1 tsp. mustard seed
  • ½ cups brown sugar
  • 4 tsp. chipotle peppers


  1. Preheat sauce pot; saute onion and mustard seeds until onion begins to soften, then add in apples and saute for another minute or so.
  2. Add remaining ingredients and reduce over medium heat until most of the liquid has been cooked out.
  3. Hold at room temperature for service.

Grilled Vegetables and Marinade


  • ‍1 medium Zucchini. Cut lengthwise, ½" thick
  • 1 medium Yellow Squash, Cut lengthwise ½" thick
  • 3 Roma Tomatoes. Halved lengthwise
  • 1 tbs Roasted Garlic Cloves
  • 1 tbs Roasted Shallots
  • Marinade For Grilled Vegetables

Marinade ingredients

  • ‍¼ cup olive oil
  • ⅛ tbs basil, dried
  • ⅛ tbsp oregano, dried
  • ⅛ tbsp thyme, fresh
  • ⅛ tbsp rosemary fresh, chopped
  • Kosher salt to taste
  • Black Pepper to taste
  • 1 tbs garlic, chopped


  1. Cut the zucchini, yellow squash, and roma tomatoes.
  2. Add to the marinade, mixing to coat thoroughly.
  3. Roast the garlic and shallots, cool, then chop coarsely.
  4. Grill the squash and tomatoes on a broiler, cool on a sheet pan, then cut on a bias.
  5. Combine with the garlic and shallots.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 19/3g/1g/1g/1g

Marinade directions

  1. ‍Combine all ingredients

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 4/trace/trace/trace/trace

Servings: 6 / Yields 12 ounces - 1/6 of a recipe (2 ounces)

Sonoran Fish Tacos


  • ¼ cup avocado crema
  • 1 cup RM pico de gallo
  • 2 tablespoons lime juice, fresh squeezed (about one average sized lime)
  • ½ cup red cabbage thinly shredded
  • 4 servings sonoran style black beans
  • 1 pound mahi mahi or other mild white fish
  • 4 teaspoons chopped cilantro
  • 1 pinch kosher salt
  • 1 pinch freshly ground black pepper
  • 8 each corn tortillas (about 6 inches)


  1. ‍In a small mixing bowl, combine cabbage, fresh squeezed lime juice and cilantro. Mix well and allow to sit at room temperature while you complete the rest of the preparation.
  2. Portion the fish into 8 equal pieces. Season lightly on both sides with salt and pepper.
  3. Preheat an oven safe sauté pan (stainless steel, no plastic handle) on high heat until fully heated; preheat oven to 450F.
  4. Add just enough canola, olive or avocado oil to the pan to lightly coat the bottom, then carefully place the fish in the pan and sauté for about two minutes per side, then place the whole sauté pan in the pre-heated oven and bake until cooked through , 8-10 minutes. Remove fish from oven and let it rest for 2-3 minutes.
  5. Warm corn tortillas over an open flame or in a sauté pan to soften, then lay two overlapping side by side on each plate; place a piece of fish in the center of each tortilla, and top with the cilantro lime cabbage mixture.
  6. Garnish with lime wedges and serve with black beans, fresh pico de gallo, and avocado crema.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 346.02/44.29g/35.72g/3.36g/7.73g

Degree of Difficulty: Moderately difficult

Servings: 4 - 1/4 of a recipe (13.9 ounces)

RM Pico de Gallo


  • 2 ½ cups tomatoes cored and diced
  • ¾ cup red onion, minced
  • 3 tbs fresh lime juice
  • 1 ½ Tbs cilantro, chopped
  • 1 tbs jalapeno chiles, stemmed, seeded and finely diced
  • ½ tsp chili powder
  • ½ teaspoon coriander, ground
  • ½ tsp ground cumin
  • ½ tsp kosher salt


  1. ‍Medium dice tomatoes
  2. Small dice red; chop the fresh jalapeno very small (otherwise the heat may overpower the salsa)
  3. Rinse, dry and rough chop the cilantro
  4. Combine all ingredients in an appropriately sized mixing bowl and stir together. Adjust seasoning as desired.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 11.51/2.59g/0.47g/0.13g/0.68g

Degree of Difficulty: Easy

Servings: 12 / Yields 3 cups - 1/12 of a recipe (1.7 ounces)

Sonoran Style Black Beans


  • ¾ tsp canola oil
  • 1 ½ cups black beans, raw
  • 6 cups vegetable stock
  • 6 tbs red onion, chopped
  • 1 ½ tbs garlic chopped
  • ⅜ tsp jalapeno chiles, stemmed, seeded and finely diced
  • 1 ½ tbs cilantro
  • ½ tsp kosher salt


  1. ‍Spread raw beans out on a sheet pan and pick through to remove any rocks or broken beans. Soak overnight with 4 times as much cold water as there are beans
  2. Heat soup pot over high flame, add oil, and sauté onion, garlic and jalapeno. Add beans and veg stock and simmer over medium heat until beans are tender but not mushy.
  3. Stir in cilantro and salt and hold hot until ready to serve.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 84.28/15.4g/5.04g/0.51g/3.69g

Degree of Difficulty: Easy

Servings: 12 / Yields 3 cups - 1/12 of a recipe (5.2 ounces)

Avocado Crema


  • ‍1 cup avocados, seeded, peeled
  • ¼ cup mayonnaise


  1. ‍Puree avocado in food processor until smooth.
  2. Add mayo and blend until fully incorporated.
  3. Serving size is one tablespoon.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 61.32/3.39g/0.5g/5.51g/1.56g

Degree of Difficulty: Easy

Servings: 10 / Yields ⅝ cups - 1/10 of a recipe (1 ounces)

Cauliflower Potato Korma


  • ‍⅓ cup cashews unsalted raw
  • ¾ cup water
  • 2 ½ tsp coriander seed
  • 1 ⅔ tsp cumin seeds
  • 1 small cinnamon stick
  • 1 each whole cloves
  • 2 cups yellow onion, peeled and medium diced
  • 2 tsp canola oil
  • 1 ⅓ tsp garlic clove, minced
  • 2 tsp Ginger-root; fresh; minced
  • 1 ⅓ tsp turmeric
  • ⅔ tsp garam masala
  • ¼ tsp crushed red pepper flakes
  • ⅔ tsp curry powder madras
  • ⅓ tsp mustard seed powder
  • ⅓ tsp ginger ground
  • ¼ tsp cardamom ground
  • 1 ⅓ cup packed Yukon Gold potatoes, cubed
  • 1 ⅓ cup packed yams, peeled and cubed raw
  • 2 cups cauliflower florets, medium sized
  • ⅔ cup tomato, diced
  • ⅔ cup vegetable stock
  • ½ cup coconut milk
  • 1 ⅔ cups garbanzo
  • 1 ⅓ Tbs cilantro, chopped
  • ⅔ tsp salt to taste
  • 1 pinch black pepper
  • 4 cups brown basmati rice, cooked


  1. Blend raw cashews in a blender with water, set aside.
  2. Toast coriander seeds, cumin seeds, cinnamon stick and clove in 350 oven for 5 to 8 minutes. let cool then grind in spice grinder.
  3. Sauté onion, minced garlic and ginger in canola olive oil for a minute. Add all spices. sauté for another minute.
  4. Add cashew water, coconut milk and vegetable stock.
  5. Add potatoes and bring to a boil. Add sweet potatoes and simmer for 8 to 10 minutes. Add cauliflower, cook till all is just tender.
  6. Add tomato and garbanzo beans and salt and pepper. cook till done.

Serves: 8 / Yield: 2 quarts / Serving Size: ⅛ of a recipe (12oz) / Moderately difficult

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 294.35/49.1g/8.27g/8.41g/7.75g
Nutrition information calculated from recipe ingredients. Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Pan Seared Duck with Cherry Pomegranate and Orange Chutney


  • 1 lb. duck breast
  • 1 cup red rice
  • ¼ tsp. canola oil
  • 1 tsp. orange zest
  • 4 servings kiln dried cherry, pomegranate & orange chutney - recipe below

Directions for duck

  1. Trim duck breast of all fat except for a small landing strip
  2.  Preheat sauté pan over high flame; add in oil and salt & pepper seasoned duck breast, fat side down; sauté until fat browns, then flip over and continue sautéing.
  3.  Finish in oven cooking to medium rare; remove from oven and allow to rest for a minute, then slice into 4-5 thin pieces on a bias.

Kiln Dried Cherry, Pomegranate & Orange Chutney


  • ‍¾ cup orange juice
  • 2 ¼ tsp. orange zest
  • ½ cup dried cherries
  • ¼ tsp. lime zest
  • ¼ cup orange segments
  • ¼ tsp lime juice
  • ¼ cup pomegranate juice
  • 1 ½ each cinnamon stick, 3 inches long


  1. Combine all ingredients in a heavy saucepot and bring to a simmer over medium heat.
  2. Cook the sauce, stirring occasionally until the cranberries are plump and the liquid begins to thicken, about 10 minutes.
  3. Remove from heat and let it rest at room temperature until ready to serve.

Butternut Squash Soup


  • ‍1 lb. Butternut Squash
  • 1 cup chopped raw onion
  • 6 cups vegetable stock - or water
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 2 tbsp. maple syrup
  • 1 cup raw carrot, peeled and thick sliced.
  • 1 1/2 tsp. olive oil


  1. ‍Cut squash in half lengthwise and scoop out the seeds.
  2. Place cut side down on a baking sheet and bake squash at 425 degrees F. for 30 minutes or until squash begins to wrinkle and is soft enough to pierce with a fork or a paring knife.
  3. Cool butternut squash and scoop out the meat of the squash with a spoon.
  4. Preheat a soup pot over high heat, add the oil, and then the onion. Saute until the aroma is released, about 1 minute. Add in remaining ingredients and bring to a boil.
  5. When the carrots are soft, transfer the liquid in batches to a blender (do not fill the blender cup more than halfway with hot liquid) and puree until smooth.

May be served hot or chilled.

Recipe Nutrient Analysis, Single Serving:

Calories: 85 Fat: 1g Carbohydrate: 19g Protein: 2g Total Dietary Fiber: 4g

Raw Zucchini Alfredo


  • ‍1 cup raw unsalted Cashew nuts, chopped
  • ¾ cup water
  • ¼ cup Pine nuts
  • ½ tsp. Thyme
  • ½ tbsp. Lemon juice
  • ½ tsp. salt
  • 1 ½ cloves Garlic
  • 8 cups Zucchini


  1. Blend all ingredients except zucchini in a high power blender until smooth and starts to warm up from blender, about 5 minutes to make the alfredo sauce. 
  2.  Cut top and bottom off of zucchini. Using the julienne blade on a mandolin cut zucchini length wise to create noodles.
  3.  Pour sauce over individual portions.

Calories 141; Carbs 2g; Protein 11g; Fat 19g; Fiber 2g.

Citrus Spinach Arugula Salad


  • ‍1 Quart spinach
  • 2 cups Arugula
  • 1/4 cup grapefruit segments
  • 1/3 cup orange segments
  • 1/3 cup beets, cooked and peeled
  • 1/4 cup grapefruit juice
  • 1/4 cup orange juice
  • 2 tbsp. lemon juice
  • 1 tbsp. orange zest
  • 1 tbsp. lemon zest
  • pinch of salt & pepper
  • 1/4 cup goat cheese


  1. ‍Pack spinach in a measuring cup. Place into a large mixing bowl along with the arugula.
  2. Zest orange and lemon into mixing bowl with greens.
  3. Peel oranges and grapefruit.
  4. Separate oranges and grapefruit. Add to mixing bowl with greens.
  5. Squeeze cores of the orange and grapefruit into mixing bowl. Add fresh squeezed lemon juice.
  6. Dice cooked beets and add to bowl. Add salt and pepper.
  7. Toss salad.
  8. Portion salad onto plates and top with crumbled goat cheese. Add candied pecans or other nuts as you wish.

Calories 82; Carbs 10g; Protein 5g; Fat 3g; Fiber 2g.

Tamari Orange Glazed Tempeh Napoleon Stack


  • ‍1 pound Tempeh
  • ¾ pound Yams, roasted, peeled and sliced into planks
  • ½ cup Red rice cooked
  • ¼ cup Dried black mission figs, sliced into wheels
  • ¼ cup Chevre goat cheese
  • 4 servings Tamari orange marinade (recipe follows)

Marinade ingredients

  • ‍1 cup Tamari
  • 1 cup Orange Juice
  • 2 tbs Fresh rosemary, minced
  • 1 tsp Chopped garlic


  1. ‍Combine ingredients for marinade; slice tempeh in half crossways and marinate for an hour.
  2. Roast yams in 350º oven until soft, about 30 minutes; cool and peel 
  3. Soften goat cheese to room temperature or process in food processor to make it spreadable 
  4. Drain tempeh from marinade; either grill or sauté. 
  5. Slice figs into rounds. 
  6. Cook red rice until soft; cool 
  7. Spread ¼ of the goat cheese across the top of each piece of tempeh, then add fig wheels to cover single layer 
  8. Add 2 tablespoon of cooked red rice, then top with ¼ thick yam slices, then top with the other piece of tempeh and more yams. 
  9. To serve-put on lightly oiled baking sheet, cover with foil to keep it from burning, and bake for about 8 minutes, or until hot; remove foil and bake for another 2 minutes to caramelize the outside of the yams and tempeh 
  10. In a sauce pot, reduce marinade until thick enough to coat the back of a spoon 
  11. To serve-place stack on plate and ladle 1 oz of marinade reduction over the top.

Marinade directions

  1. Combine all ingredients, then add tempeh and marinate for 1 hour 
  2. Drain tempeh, and SAVE the marinade; reduce marinade by half or until thick and syrupy and use as sauce for the tempeh napoleon

Grilled wapiti elk with celery root puree, zinfandel strawberry sauce, arugula & roasted pepper salad


  • ‍16 oz North American Elk steak, tenderloin or top sirloin
  • 1 oz Zinfandel Strawberry Sauce
  • 1/4 cup arugula roasted pepper salad
  • 2 tablespoons Ancho Chili Powder
  • 1 pinch Kosher salt to taste
  • 1 pinch black pepper freshly ground

Arugula Roasted Pepper Salad With Aged Balsamic ingredients

  • ‍1 each yellow bell pepper, roasted, peeled, seeded and cut into thin strips
  • 1 each red bell pepper, roasted, peeled, seeded and julienne
  • 1 cup arugula greens
  • 1 pinch freshly ground black pepper
  • 1/2 teaspoon good quality balsamic vinegar


  1. Preheat grill on medium high heat
  2. Rub elk with ancho chili powder and salt and pepper.
  3. Place elk on grill and cook on both sides til desired temperature. Suggested serving by Chef Luethje is rare to medium rare for optimum flavor.
  4. Spoon sauce onto the middle of the plate. Place celery root puree in middle of sauce, top with elk and place arugula salad on top of elk.

Arugula Roasted Pepper Salad With Aged Balsamic Directions

  1. Preheat oven to 425 F; lightly coat peppers with olive or canola oil, or a cooking spray like PAM; place whole peppers on a baking sheet and bake until the skin splits and the peppers begin to wrinkle, about 12 -14 minutes.
  2. Carefully transfer peppers to a paper or plastic ziploc bag, seal and allow to cool for about 15 minutes. Remove from bag, peel, seed and core. cut the peppers into fork length thin strips and set aside.
  3. In a small mixing bowl, combine arugula greens, balsamic vinegar, and black pepper. Mix well.
  4. Place a small amount of arugula-vinegar mix on plate and top with some of the roasted peppers.

Nutrition facts: 1oz. serving. 14 Calories, 0 Fat, 3g Carbs, 1g protein.

Quinoa, Black Bean & Corn Meatballs with Roasted Red Pepper Marinara & Spaghetti Squash


  • 2 cups spaghetti squash
  • 4 servings quinoa black bean & corn meatballs (recipe below)
  • 4 servings roasted red pepper marinara (recipe below)
  • 2 tsp Parmesan cheese freshly grated

Quinoa, Black Bean & Corn Meatballs

  • ‍1 1/3 cups Quinoa, cooked
  • 2/3 cup green onions thinly sliced
  • 1 1/3 cups black beans
  • 2/3 cup grape tomatoes sliced
  • 1 1/3 cups fresh corn
  • 1/3 cup green chili peppers, chopped
  • 1 tsp ground cumin

Marinara Sauce ingredients

  • ‍1 Tbs Oregano leaves, crushed
  • 4 cups canned diced or stewed tomatoes
  • 1 Tbs Basil
  • 1 cup red bell peppers, roasted peeled
  • 1 Tbs Garlic clove, minced seeded (about 3 average sized peppers)


  1. Bake off meatballs and heat spaghetti squash.
  2. Top spaghetti squash with roasted red pepper marinara and meatballs.
  3. Garnish with parmesan cheese. Enjoy!

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber226/15/1/5/32

Quinoa, Black Bean & Corn Meatball directions

  1. In a food processor, puree 2/3 of the cooked black beans into a paste; reserve the other 1/3 whole
  2. Combine all ingredients and mix well. Taste and adjust seasonings.
  3. Form into one ounce balls
  4. Cook in 350º oven until at least 160 degrees inside.

Marinara Sauce directions

  1. Turn gas burner on high; using a pair of metal kitchen tongs, carefully place the raw bell peppers directly on the burner.
  2. Leave the pepper on the burner until the skin is well charred, completely black and no original color is left. Rotate to the next side and repeat the process until the entire pepper is charred black, and 24 minutes; remove from the flame and place in a heavy duty Ziploc bag or a paper bag.
  3. Seal the bag to make sure that no steam can escape, and allow the peppers to rest for about 10 minutes, or until cool enough to handle. This will allow the steam inside the pepper to slowly loosen the charred skin. Remember that even after the pepper is cool enough to touch, there may still be steam inside the pepper hot enough to burn you, so handle with care.
  4. Once the peppers are cool enough to touch, run them under cold water, peel the charred skin off and remove the seeds.
  5. In a sauce pot over high heat, sauté chopped garlic and roasted red peppers. Add dried herbs, stir well, then add canned diced tomatoes, and reduce heat to medium.
  6. Bring to a simmer, stirring occasionally. Cook for 5 minutes, then remove from heat and blend until smooth.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber33/3/2/1/6

Huevos Rancheros

The bonus: use the recipes for Red Mountain's Salsa Verde, Pico de Gallo and Sonoran Black Beans with all your Southwestern dinners.

Huevos Rancheros ingredients

  • ‍4 eggs
  • 2 tablespoons pico de gallo
  • 2corn tortillas (about 6 inches)
  • ½ cup red cabbage shredded thin
  • 1 cup salsa verde
  • ½ teaspoon canola oil
  • 1 cup sonoran style black beans

Red Mountain Salsa Verde ingredients

  • ‍½ teaspoon canola oil
  • ½ cup cilantro, rinsed and rough chopped
  • 1 cup chopped yellow onion
  • 1 teaspoon fresh oregano leaf, chopped
  • 1 teaspoon chopped garlic
  • ½ tsp kosher salt, or to taste
  • 4 cups tomatillos, fresh, hulled
  • 2 cups water
  • 1 cup poblano chiles, seeded and rough chopped
  • ½ cup canned green chili peppers, drained and rough chopped

Sonoran Style Black Beans ingredients

  • ¾ tsp canola oil
  • 1 ½ Tbs garlic chopped
  • 1 ½ cups black beans raw
  • 3/8 tsp jalapeno chilies, stemmed, seeded
  • 6 cups vegetable stock finely diced
  • 1 ½ Tbs cilantro
  • 1/7 tsp kosher salt
  • 6 Tbs red onion, chopped

Red Mountain Pico De Gallo ingredients

  • 2 ¼ cups tomatoes cored and diced
  • 1 Tbs jalapeno chiles, stemmed and stemmed.
  • ¾ cup red onion, minced finely diced
  • 3 Tbs fresh lime juice
  • ½ tsp chili powder
  • 1 ½ Tbs cilantro
  • chopped ½ tsp cumin
  • ½ tsp Kosher Salt

Huevos Rancheros directions

  1. Preheat non stick pan over medium heat: add canola oil and carefully crack eggs into the pan.
  2. Cook the eggs undisturbed until the whites begin to set, about 90 seconds.
  3. Lower the heat to low medium and continue to cook until the whites and yolks are set and at desired doneness, about 3 minutes.
  4. At the same time, heat the tortillas over an open-flame or in a large skillet with no oil until softened, about 30 seconds.

To plate: Place a tortilla on each plate and top with a quarter cup of black beans, set two eggs on top of the beans and top with a quarter cup of salsa verde and then the pico de gallo. Top with shaved red cabbage, and if you like, a pinch of cotija cheese crumbles (feta may be substituted). This recipe yields two servings.

Nutritional Information: Calories: 294; Fat: 3g; Carbohydrates: 12g; Protein: 2g.

Red Mountain Salsa Verde directions

  1. Preheat medium sauce pot over high heat; add oil, onions and fresh chilies; sauté until the aroma of the onions and chilies are released, about one minute.
  2. Add in the garlic and continue to sauté for about 45 seconds.
  3. Add in the tomatillos and the canned green chilies and stir for about 2 minutes.
  4. Add the water and bring to a boil; reduce heat to a medium simmer and cook, stirring occasionally, until the tomatillos burst and the sauce begins to thicken noticeably, about 20-25 minutes. The tomatillos will begin to thicken the sauce once they burst.
  5. Add in the oregano, cilantro, salt & pepper and reduce the heat to medium low and simmer for another 5 minutes.
  6. Remove from heat and puree, using a hand held immersion (stick) blender or a traditional blender. This recipe yields 3 cups.

Sonoran Style Black Beans directions

  1. Spread raw beans out on a sheet pan and pick through to remove any rocks or broken beans.
  2. Soak overnight with 4 times as much cold water as there are beans.
  3. Heat soup pot over high flame; add oil, and sauté onion, garlic and jalapeno.
  4. Add beans and beg stock and simmer over medium heat until beans are tender but not mushy.
  5. Stir in cilantro and salt and hold hot until ready to serve. This recipe yields 3 cups.

Red Mountain Pico De Gallo directions

  1. Dice tomatoes into medium pieces
  2. Small dice red onion
  3. Chop the fresh jalapeno very small(otherwise the heat may overpower the salsa)
  4. Rinse, dry and rough chop the cilantro
  5. Combine all ingredients in an appropriately sized mixing bowl and stir together.
  6. Adjust seasoning as desired. This recipe yields 3 cups.

Grilled Sockeye Salmon with Roasted Garlic Aioli and Asparagus Fingerling Ragout


  • ‍1 lb. wild salmon grilled to taste
  • 4 servings roasted garlic and shallot aioli
  • 4 servings asparagus fingerling potato ragout
  • 8 ounces olive oil mashed potatoes

Roasted Garlic & Shallot Aioli Ingredients

  • ‍3 ounces roasted garlic cloves
  • 5 ounces shallots, peeled and roasted
  • 2 cups reduced calorie mayonanaise
  • 3/4 cup extra virgin olive oil

Asparagus Potato Ragout Ingredients

  • ‍1/2 cup Yukon Gold Fingerling Potatoes, sliced into wheels
  • 1/4 cup asparagus
  • t1 1/3 tsp baby carrots, cut into wheels
  • 1 tsp grape tomato (cut in 1/2) or cherry tomatoes
  • 1 tbsp olive oil (3 teaspoons)
  • 2 tsp fresh thyme leaves


  1. ‍Preheat Grill or saute pan to medium high heat.
  2. Season the salmon filets with kosher salt and pepper. Place the salon on the hottest part of the grill and cook for about 2 minutes. Turn the salmon and cook until medium, about 3 minutes.
  3. Plate and serve with the asparagus fingerling potato ragout and aioli sauce.

Roasted Garlic & Shallot Aioli Directions

  1. Preheat oven to 375° F; lightly coat garlic and shallots with olive oil.  Roast uncovered on baking sheet or oven proof sauté pan for about 10 minutes.
  2. Remove from oven and stir, then continue cooking until both garlic and shallots are tender and lightly browned, about another 10 - 12 minutes.  Then remove from oven and allow to cool for a few minutes
  3. In a food processor or blender, combine mayonnaise, water and roasted garlic & shallots along with any remaining roasting oil; puree until mostly smooth, reserve until needed.

Asparagus Potato Ragout Directions

  1. Preheat oven to 375º, thinly slice fingerling potatoes and toss in 2 teaspoons of olive oil and sprinkle lightly with kosher or sea salt to taste.
  2. Spread out on baking sheet or in oven proof pan and roast for 7 minutes.  Remove from oven and reserve until needed.
  3. Preheat sauté pan over high heat and saute asparagus wheels and carrots in 1 teaspoon of olive oil and 2 teaspoons of garlic.  Sauté until they begin to soften, about one minute.  Then add in grape or cherry tomato halves and fresh thyme leaves.  Sauté for additional minute.  Add in roasted potato slices and remove from heat. 
  4. Adjust seasoning with salt and pepper as desired.

Nutrition Information: Calories 377/Fat 3g/Carbohydrates 12g/Fiber 1g/Protein 1.5g per serving

Vegetarian Chili


  • ‍1/2 eggplant, peeled and diced
  • 1/4 tsp. olive oil
  • ½ onion, diced
  • 1 1/3 tsp. garlic, minced
  • ¾ green bell pepper, diced
  • 14 oz. canned tomatoes
  • 10 oz. red ripe tomatoes
  • 2 1/2 tsp. chili powder
  • 1 1/3 tsp. cumin powder
  • 1 1/3 tsp. oregano powder
  • 1 1/3 tsp. basil powder
  • 2/3 tsp. black pepper
  • 1/2 tsp. kosher salt
  • 2/3 tsp. fennel seed
  • 3 1/2 tbsp. fresh parsley, chopped fine
  • 1/2 cup pinto or anasazi beans, cooked
  • 1/2 cup garbanzo beans, cooked
  • 1 3/4 tbsp. dill, fresh chopped
  • 2 1/2 tsp. lemon juice


  1. Peel and dice eggplant.
  2. Place in a perforated pan and sprinkle with kosher salt.
  3. Let stand for 1 hour and pat dry.
  4. Preheat a soup pot or tilt skillet; add enough olive oil to coat the bottom of the pot.
  5. Saute the eggplant, onions, garlic and green pepper until tender.
  6. Add remaining ingredients and cook over medium heat for 25-30 minutes, stirring frequently.

Grilled Ahi Tuna with Caramelized Pineapple Salsa

Ingredients for the tuna

  • ‍4 -four oz. pieces of Ahi tuna
  • Cajun spice (see recipe)
  • 1 cup pineapple, diced small
  • 1/4 cup pineapple juice
  • 2 Tbsp. red bell pepper, diced small
  • 1 Tbsp. red onion, diced small
  • 1 Tbsp. fresh basil, minced
  • 2 medium roma tomatoes, seeded & diced

Cajun seasoning ingredients

  • ‍1 Tbsp. white pepper
  • 1 Tbsp. black pepper
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. granulated garlic
  • 1 Tbsp. oregano
  • 2 Tbsp. paprika
  • 1 Tbsp. salt


  1. ‍Pre-heat a heavy gauge (thick bottomed) sauté pan for about 1-2 minutes.
  2. Pre-heat a grill. (A cast iron skillet can be substituted if you don't have a grill.)
  3. Add diced pineapple to the sauté pan. It should shriek a little when it hits the pan.
  4. Let the pineapple caramelize on one side before stirring (about 30-45 seconds).
  5. Continue sautéing until the pineapple is charred on the outside.
  6. Add the pineapple juice to deglaze the bottom of the pan, and reduce.
  7. In a small mixing bowl, combine the pineapple, diced red bell peppers, diced red onion, basil and tomatoes. Reserve for service.
  8. Lightly coat the Ahi tuna with Cajun spice. Place on a hot grill (or in a cast iron skillet) and cook until aroma from the Cajun spice is released - about 60 seconds per side, depending on heat. The suggested serving temperature for Ahi is rare to medium rare.
  9. Remove the Ahi from the grill, plate up with your favorite rice dish, and top with pineapple salsa.

Pan Seared Duck with Ancho Chile Mango Salsa


  • ‍2 cup mango, diced small (2 1/2 lb after peeling and seeding)
  • 1 pepper ancho chili pepper, rehydrated and diced small
  • 3 Tbsp. cilantro, chopped fine
  • 6 Tbsp. kiln dried cherries
  • 1 Tbsp. mint leaves, chopped fine
  • 1/4 cup red onion, diced small
  • 1/2 cup + 2 Tbsp. roma tomato, diced small
  • ½ tsp. garlic, minced
  • 1 Tbsp. sherry vinegar
  • 1 Tbsp. raspberry vinegar

Prickly pear marinade ingredients

  • ‍1 cup apple juice
  • 1 Tbsp. Apple cider vinegar
  • 4 Tbsp. Prickly pear syrup
  • 2 Tbsp. Olive oil
  • 3 tsp. Canola oil
  • 4 Tbsp. Port wine
  • 2 Tbsp. Soy sauce, low-sodium
  • ¼ tsp. Liquid barbecue smoke
  • 2 tsp. Bay leaves
  • 4 tsp. Cilantro, chopped
  • ⅔ tsp. Garlic, chopped
  • 2 Tbsp. Shallot, chopped
  • 1 Tbsp. Cumin seed, toasted
  • ⅔ tsp. Crushed red pepper
  • 2 pinches dried thyme
  • 2 pinches fresh rosemary, chopped
  • 1 Tbsp. cracked black pepper

Pan seared duck ingredients

  • ‍4 four-oz portions prickly pear marinated boneless duck breast, trimmed of most fat
  • 1 cup mango salsa (see recipe)

Mango salsa directions

  1. Soak the ancho chile in hot water to soften.
  2. For the chiles, remove stems, split open and dip in water to remove seeds before dicing.
  3. Combine with the remaining ingredients in a mixing bowl.

Salsa directions

  1. Soak the ancho chile in hot water to soften.
  2. For the chiles, remove stems, split open and dip in water to remove seeds before dicing.
  3. Combine with the remaining ingredients in a mixing bowl.

Marinade directions

  1. Combine all ingredients.
  2. Add trimmed duck breasts and marinate for at least 2 hours.

Duck directions

  1. Pre-heat sauté pan over high heat.
  2. Add two trigger pulls of olive oil from spray bottle (1/2 tsp. approx).
  3. Place duck fat side down in pan and sear until fat begins to brown. Flip over and sear other side.
  4. Place in 450 degree oven and cook to desired temp (med rare recommended).
  5. Top with mango salsa.

Pan Seared North American Elk with Kiln Dried Cherries, Black Walnuts & Port Wine Jus


  • ‍Four 3-oz medallions North American elk medallions
  • 2 Tbsp. Kiln-dried cherries
  • 1 ½ Tbsp. Black walnut pieces
  • 1 tsp. shallots, minced
  • ¼ cup port wine
  • ½ cup veal stock
  • To taste kosher salt
  • To taste black pepper
  • 4 slices yam, cut into 1/2" slices, blanched until fork tender
  • 8 spears medium asparagus, trimmed to 3-4", blanched to al dente, chilled in ice water
  • 2 strips red bell pepper strips
  • 2 slices yellow squash chips, 1" slices (bias cut)


  1. In a heavy gauge sauce pan, sauté shallots until translucent; add cherries and walnuts; sauté.
  2. Add port wine to the pan to deglaze.
  3. Reduce port by 3/4 until thick and syrupy; add veal stock.
  4. Reduce until sauce is thick enough to coat the back of a spoon; remove from heat.
  5. Using an apple corer, cut center from squash chips; stuff with 4 asparagus spears and 1 red pepper strip each.
  6. Heat asparagus bundles by steaming for approx 1 minute in colander or place in microwave safe dish with enough water to create steam, wrap in plastic and nuke for 45 seconds or until the bundles just begin to steam.
  7. Preheat sauté pan; coat lightly with olive or canola oil.
  8. Season elk with salt & pepper; gently place in span; sauté 30-40 seconds, then flip the meat over-suggested serving temperature is rare to medium rare.
  9. Plate elk up on top of two slices of warm yam, and place an asparagus bundle on the plate.

Fire Grilled Beef Sirloin Oscar

Ingredients for beef

  • ‍1 lb. beef sirloin, 4 ounces per portion
  • 4 tsp. blue crab meat, backfin
  • ½ cup mock hollandaise (see recipe below)
  • 16 each asparagus spears, index finger length
  • 2 tsp. lemon zest
  • 1 cup mashed potatoes
  • To taste salt & pepper
  • 2 tsp. olive oil

Ingredients for Mock Hollandaise

  • ‍4 oz. soft tofu
  • 1 Tbsp. lemon juice
  • Pinch crumbled saffron
  • Pinch kosher salt
  • Dash Tabasco
  • 1 large egg yolk
  • To taste butter flavor (liquid)


  1. Cream egg yolk in small mixing bowl over a double boiler (sauce pot filled with steaming water).
  2. Place tofu, lemon juice, saffron, salt, Tabasco and butter flavor into a food processor and puree until smooth. Serve warm.
  3. Pre-heat grill on high heat. Lightly season sirloin on both sides with salt & pepper; coat lightly with olive oil.
  4. Toss asparagus spears in olive oil and lemon zest, coating lightly.
  5. Grill sirloin steaks to desired doneness and lightly grill asparagus spears until they begin to soften slightly.
  6. Crisscross asparagus spears on top of the mashed potatoes, then place beef on top of the asparagus, top with crabmeat and ladle hollandaise sauce over the top. Garnish with a pinch of fresh lemon zest.

Recipe Nutrient Analysis (per serving): Calories: 339, Carbs: 13g, Protein: 27g, Fat: 20g, Fiber: 2g

Jerk Seasoned Roasted Quail with Agave Pomegranate Glaze


  • ‍4 Quail, semi-boneless (4 oz. each)
  • 4 Tbsp. goat cheese (1 oz. per serving)
  • Jerk seasoning (recipe below)
  • Pomegranate reduction (recipe below)
  • Basmati wild rice pilaf (recipe below)

Jerk Seasoning ingredients

  • ‍1 Tbsp. onion powder
  • 1 ½ tsp. dried thyme
  • 1 ½ tsp. ground allspice
  • 2 tsp. salt
  • 3 tsp. fructose (can substitute sugar)
  • 1 tsp. black pepper
  • 1 tsp. cayenne pepper
  • 1 ½ tsp. granulated garlic
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cinnamon Seasoning

Pomegranate Reduction ingredients

  • 1 cup pomegranate juice
  • 1 Tbsp. agave syrup

Basmati Wild Rice Pilaf ingredients

  • ‍1 Tbsp. pure olive oil
  • 2 Tbsp. diced yellow onions
  • 2 Tbsp. diced carrots
  • 2 Tbsp. diced celery
  • 1 cup basmati white rice
  • 1 tsp. tarragon
  • ½ tsp. allspice
  • ½ tsp. salt
  • 1/8 tsp. black pepper, fresh ground
  • 2 cups chicken stock
  • ¼ cup cooked wild rice


  1. ‍Stuff quail with 1 oz. goat cheese.
  2. Dredge stuffed quail in jerk seasoning.
  3. Bake at 350 degrees for 20 minutes or until done.
  4. Top each cooked quail with 1 Tbsp. Pomegranate reduction.
  5. Serve with ½ cup Basmati wild rice pilaf.

Jerk Seasoning directions

  1. Mix all ingredients well.

Reduction directions

  1. Reduce pomegranate juice to 1/4 cup (be sure it has a syrup consistency).
  2. Add agave syrup and stir.

Rice directions

  1. Bring pure olive oil to smoke point.
  2. Add diced yellow onions, carrots and celery. Sauté until onion starts to turn clear.
  3. Add basmati white rice, stir and sauté on medium heat for 5 minutes
  4. Stir in tarragon, allspice, salt and pepper.
  5. Add chicken stock.
  6. Bring to a boil. Reduce to simmer, cover and cook until done.
  7. Mix in cooked wild rice.

Quinoa with Vegetables & Feta

Quinoa Ingredients

  • ‍1 cup black quinoa (uncooked)
  • 2 cup vegetable stock
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 1/8 tsp. cinnamon
  • 1/8 tsp. coriander
  • 1/8 tsp. cumin
  • pinch cloves
  • pinch allspice

Vegetables & Feta Ingredients

  • ‍2 tsp. pure olive oil
  • 1 ½ cup garbanzo beans, drained and rinsed well
  • ½ cup asparagus, cut
  • ¾ inches
  • ½ cup leeks, sliced ¼ inch
  • ½ cup roasted red bell peppers
  • ½ cup roasted yellow bell peppers, diced ½ inch
  • ½ cup vegetable stock
  • 3 Tbsp. crumbled feta cheese

Quinoa Directions

  1. ‍Place all items in 1 quart sauce pan, bring to a boil, reduce to simmer, cover and cook 20 minutes.
  2. Let sit covered 10 minutes.

Vegetables & Feta Directions

  1. ‍Heat olive oil to the smoke point.
  2. Add garbanzo beans, asparagus and leeks, saute until asparagus softens.
  3. Add red and yellow bell peppers with vegetable stock and heat well.
  4. Add feta cheese, toss and serve over hot quinoa.

Char Grilled Wild Salmon with Apple Avocado Pico De Gallo


  • ‍4 pieces 4 oz. salmon
  • 1 cup cole slaw (recipe below)
  • 1/4 cup apple avocado pico de gallo (recipe below)
  • Lime citronette (recipe below)

Sweet Warmed Cole Slaw Ingredients

  • ‍3 cup shredded green cabbage
  • 1/2 cup shredded carrot
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. agave

Apple Avocado Pico De Gallo Ingredients

  • ‍½ cup apples, diced small
  • ½ cup avocados, diced small
  • ¼ cup red bell pepper, diced small
  • 1 tsp. lime juice
  • 1 tsp. chopped mint

Lime Citronette Ingredients

  • ‍2 Tbsp. lime juice
  • ¼ cup fresh spinach
  • 1 tsp. agave
  • ¼ cup canola oil
  • 2 Tbsp. pure olive oil
  • Salt & pepper to taste


  1. Char grill salmon.
  2. Place on 1 cup warmed slaw.
  3. Top with ¼ cup apple avocado pico de gallo.
  4. Drizzled with 2 Tbsp. lime citronette.

Sweet Warmed Cole Slaw Directions

  1. ‍Mix apple cider vinegar and agave well.
  2. Mix with cabbage and carrot.
  3. Heat to order in sauté pan.

Apple Avocado Pico De Gallo Directions

  1. Mix all ingredients well and refrigerate.‍

Lime Citronette Directions

  1. Puree first three items.
  2. Slowly add oils to emulsify.

Prickly Pear BBQ Glazed Pork Tenderloin with Jalapeno Cornbread & Red Chile Slaw


  • ‍16 oz. pork tenderloin, trimmed of all fat
  • ¼ cup prickly pear BBQ sauce (recipe below)
  • 4 servings grilled jalapeno cornbread (recipe below)
  • ¼ cup red chile pecan slaw (see recipe)
  • To taste kosher salt
  • To taste black pepper

Prickly Pear BBQ Sauce ingredients

  • ‍7 fl oz. ketchup
  • 5 fl oz. prickly pear syrup
  • ¼ cup apple cider vinegar
  • 2 tsp. agave syrup
  • 2 tsp. molasses
  • ¼ cup cajun spice

Cornbread ingredients

  • ‍1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 large egg, beaten
  • 3 large egg whites, beaten
  • ¾ cup skim milk, regular
  • ¼ cup canola oil
  • 1 cup frozen corn kernels, roasted
  • ½ cup cheddar-jack cheese, shredded
  • ¼ cup diced green chiles
  • ¼ cup jalapeno peppers, finely diced
  • ¼ cup cilantro, rinsed and chopped
  • 2 tsp. fructose
  • ½ tsp. kosher salt

Pecan slaw ingredients

  • ‍¼ lb. red cabbage, shredded
  • ¼ lb. green cabbage, shredded
  • 2 Tbsp. pecan pieces, oil-roasted
  • ¼ cup red chili vinaigrette (recipe below)
  • ¼ each green bell pepper, julienned
  • ¼ each red bell pepper, julienned
  • ¼ each yellow bell pepper, julienned
  • 1 pinch cumin
  • 1 pinch black pepper
  • Olive oil (enough to lightly coat pecans)


  1. Lightly season pork with salt and pepper.
  2. Place on hot grill and mark on all sides; brush lightly with BBQ sauce and rotate; allow sauce to caramelize onto the meat.
  3. Place cornbread portion onto grill and cook until grill marks are visible on both sides.
  4. Remove pork and cornbread from grill; plate up and garnish each plate with 1 Tbsp slaw.

BBQ Sauce directions

  1. Combine all ingredients in a heavy bottomed saucepot and simmer over medium heat until sauce is thick enough to coat the back of a spoon.

Cornbread directions

  1. Sift together all dry ingredients.
  2. Mix all other ingredients.
  3. Slowly mix other ingredients into dry, stirring to remove all lumps.
  4. Pour onto lightly greased sheet pan and bake at 350° F for 15-20 minutes, or until a wooden skewer comes out clean.
  5. Portion into 2 oz squares and reserve for service.
  6. Toast cornbread on grill just before serving.

Pecan slaw directions

  1. Lightly coat pecan pieces with olive oil and chili powder.
  2. Roast in 375° oven until nuts are roasted, about 7-10 minutes.
  3. In a large mixing bowl combine all ingredients and mix thoroughly.
  4. Refrigerate until ready to serve.

Trout Baked in Yellow Corn Husks


  • ‍2 Idaho trout filets (8 oz. each)
  • 8 tsp. fresh herb rub (recipe below)
  • 8 slices lemon
  • 8 slices roma tomato
  • 4 sprigs fresh thyme
  • 4 squeezes fresh lemon juice
  • Dash kosher salt
  • 8 corn husks

Herb rub ingredients

  • ‍½ cup fresh parsley, chopped
  • ½ cup fresh oregano, chopped
  • ½ cup fresh cilantro, chopped
  • ¼ cup fresh rosemary, chopped
  • 1 Tbsp. mustard seed
  • Pinch cayenne
  • Pinch salt
  • Pinch pepper
  • 2 Tbsp. lemon juice
  • 4 Tbsp. olive oil


  1. Soak the corn husks in water to hydrate.
  2. Cut each 8 oz. trout filet in half making four 4-ounce servings.
  3. Squeeze a small amount of lemon juice onto the trout; add a small sprinkle of salt over each serving.
  4. Brush the trout with the herb rub.
  5. Top the trout with alternating slices of lemon and tomato; top each serving with a sprig of thyme.
  6. Carefully flip the trout over onto the corn husks so that the tomato/lemon/thyme are lying on the husk.
  7. Fold the husk over so that the trout is completely sealed inside; cover with a damp towel and reserve for service.
  8. To finish, bake for 6-7 minutes in a 400° oven.

Herb rub directions

  1. Mix the dry ingredients.
  2. Mix the wet ingredients.
  3. Mix the dry ingredients and wet ingredients together.

Cumin-Dusted Pan Seared Duck Breast with a Tart Cherry Cabernet Gastrique

Duck ingredients

  • ‍4 duck breasts (4 oz. each)
  • ½ tsp. ground cumin
  • 1 cup Cabernet (reduced by half)
  • Tart Cherry Cabernet Gastrique (recipe below)
  • Parsnip Purée (recipe below)

Tart cherry cabernet gastrique ingredients

  • ‍2 Tbsp. fructose
  • 1 Tbsp. water
  • 1 cup tart cherries, pitted
  • 2 Tbsp. champagne vinegar
  • 2 Tbsp. cornstarch slurry

Purée ingredients

  • ‍2 parsnips, peeled & chopped
  • 5 cloves roasted garlic cloves
  • 1 cup water
  • 1 Tbsp. olive oil

Duck directions

  1. Rub the cumin into the duck breasts.
  2. Sear the breasts in a hot oven-safe skillet for 1-1 ½ minutes on each side.
  3. Place the skillet in a preheated 400F oven.
  4. Cook 10 minutes for each inch of thickness.

Cabernet gastrique directions

  1. In a saucepot start reducing the wine by half.
  2. In a small sauté pan, add the fructose and water together and caramelize.
  3. After the wine has been reduced by half, add the cherries and vinegar and bring back to a boil.
  4. Slowly add the wine and cherries to the caramelized fructose, stirring constantly.
  5. Bring back to temperature and thicken with the slurry.

Purée directions

  1. Steam the parsnips until soft.
  2. Roast the garlic on a baking sheets with the olive oil and water in a 350° F oven until soft (approximately 10 minutes).
  3. Mix the garlic with parsnips and purée through a food mill.

Sonoran Spice Char-Grilled Pork Loin with Roasted Garlic-Shallot Aioli served with Yukon Gold Potato Hash

Pork chop ingredients

  • ‍1 lb boneless pork loin cut into 4 oz. chops
  • ¼ cup diced poblano peppers
  • ¼ cup diced red bell pepper
  • ¼ cup diced onions

Sonoran spice rub ingredients

  • ‍1 Tbsp. salt (kosher)
  • 2 tsp. dark chili powder
  • 2 tsp. whole cumin seed
  • 2 Tbsp. dried chamomile flowers
  • 1 Tbsp. black peppercorns
  • 1 ½ Tbsp. paprika
  • ¼ cup onion powder
  • 2 Tbsp. granulated garlic
  • 5 whole pods star anise
  • 1 Tbsp. fructose crystals

Yukon gold potato hash ingredients

  • ‍2 cups Yukon Gold potatoes, diced ½”
  • 2 Tbsp. pure olive oil
  • ¼ cup red onion, diced ¼”
  • ¼ cup green bell pepper, diced ¼”

Roasted garlic-shallot aioli ingredients

  • ‍1 large peeled and roasted shallots
  • 2 large cloves roasted garlic
  • 1 Tbsp. white wine
  • 1 cups mayonnaise

Pork directions

  1. Coat 4 oz. pork chop with ½ Tbsp. Sonoran spice rub (recipe below), cook on char grill to medium.
  2. Sauté potato hash (recipe below) until hot, place cooked pork on potato hash.
  3. Sauté ¼ cup diced poblano peppers, ¼ cup diced red bell pepper and ¼ cup diced onions, place ¼ of mixture on each serving top with 1 Tbsp of aioli (recipe below).

Spice rub directions

  1. In Teflon pans separately toast cumin and chili powder until color just changes. Remove from pan immediately.
  2. Grind pepper, chamomile, cumin and anise in spice grinder until completely ground.
  3. Combine with rest of ingredients in bowl and mix well. Store in airtight container.

Hash directions

  1. Toss diced potatoes with olive oil.
  2. Roast until done, cool.
  3. Sauté diced onion and bell pepper until soft.
  4. Combine cooled cooked potatoes with onion and bell peppers.

Aioli directions

  1. Put first three items in food processor and puree well.
  2. Add mayonnaise and puree
  3. Add salt to taste.

Pan-seared Diver Scallops with Garlic and White Wine on Nested Saffron Rice Noodles


  • ‍1 lb. diver scallops
  • 1 tsp. olive oil
  • ½ tsp. garlic, minced
  • 2 oz. white wine
  • Pinch salt
  • Pinch pepper

Saffron scented rice noodles ingredients

  • ‍1 pack rice noodles
  • ½ tsp. crushed saffron
  • Pinch salt


  1. Spray olive oil into sauté pan and bring oil to smoke point.
  2. Add scallops, sear and turn.
  3. Add garlic and sauté for 30 seconds.
  4. Add white wine and pinch of salt and pepper.
  5. Heat ½ tsp olive oil in sauté pan. Add rice noodles with a pinch of salt.
  6. When scallops are done, place on ½ cup of saffron rice noodles (recipe below).

Rice noodle directions

  1. Add crushed saffron to 2 qt. water and bring to a boil.
  2. Add rice noodles and cook until just done.
  3. Rinse noodles with cold water to remove starch and stop cooking process.

Herb-Marinated Lamb Chops On Roasted Red Skin Potatoes


  • ‍12 lamb chops, ½" thick
  • ½ cup olive oil
  • ½ cup apple cider vinegar
  • 2 Tbsp. minced garlic
  • 2 Tbsp. minced rosemary
  • 2 Tbsp. dried basil
  • Pinch salt
  • Pinch black pepper

Homemade apple mint jelly ingredients

  • ‍1 cup apple juice
  • 1 tsp. fresh mint
  • ½ tsp. agave syrup
  • 1 tsp. agar

Roasted red skin potatoes ingredients

  • ‍1 lb. red skin potatoes, 1" diced
  • 1 oz. olive oil
  • ½ tsp. minced garlic
  • Pinch salt
  • Pinch black pepper


  1. Combine all items. Place lamb chops in marinade for 30 minutes and remove.
  2. Broil lamb chops.
  3. Place lamb chops on potatoes.
  4. Serve with 2 oz. apple mint jelly (recipe below).

Directions for jelly

  1. Bring to a boil ¼ cup apple juice mixed with agar.
  2. Puree ¾ cup apple juice with fresh mint and strain.
  3. Add minted apple juice to agar apple juice.
  4. Add agave and chill until set.

Directions for potatoes

  1. Combine olive oil, garlic, salt and pepper.
  2. Toss red skin potatoes in marinade.
  3. Roast until browned and done.

Orange Roughy with Three Olive Tapenade On Baby Bok Choy


  • ‍1 lb. orange roughy, cut into 4 oz. portions
  • 4 baby bok choy, each split in half
  • 4 Tbsp. three olive tapenade (recipe below)

Tapenade ingredients

  • ‍2 tsp. black olives
  • 4 tsp. green olives
  • 2 tsp. kalamata olives
  • 2 tsp. garlic
  • 1 tsp. capers
  • 1/2 tsp. anchovies
  • 1 tsp. olive oil


  1. Blanch or steam baby bok choy for 2 minutes.
  2. Lightly season filet with salt and pepper.
  3. Spray 1 tsp. olive oil into sauté pan and bring oil to smoke point.
  4. Place filets into sauté pan and reduce heat to medium. Cook three minutes, turn and cook until flakey and cooked through (about three minutes).
  5. Place 2 halves of baby bok choy on plate and top with orange roughy and 1 Tbsp. tapenade.
  6. Garnish with minced red bell pepper, parsley and lemon zest (optional).

Tapenade directions

  1. ‍Place all items into a small food processor and lightly chop to a course paste.

Stuffed Mild Green Chilies


  • ‍8 mild green chilies
  • 1 Tbsp. olive oil
  • ¼ cup red bell pepper, fine minced
  • ½ cup yellow onion, fine minced
  • ½ cup button mushrooms, fine minced
  • 1 tsp. garlic, fine minced
  • 1 tsp. coriander
  • ½ tsp. Bragg's Liquid Aminos
  • ¾ cup red rice, cooked
  • ¾ cup brown lentils, cooked
  • ¾ cup yams, cooked and puréed
  • ½ cup roasted sunflower seeds
  • 4 oz. shredded Cheddar Jack cheese

White hominy coulis ingredients

  • ‍1 cup white hominy
  • 1 tsp. shallots
  • 1 tsp. garlic
  • 1 tsp. lemon juice
  • ½ tsp. cumin
  • 1/8 tsp. Bragg's Liquid Aminos
  • ½ tsp. agave syrup
  • Pinch salt
  • Water

Tomatillo coulis ingredients

  • ‍10 tomatillos
  • 1 Tbsp. lime juice
  • 2 Tbsp. cilantro
  • Pinch salt
  • Water

Chipotle enchilada sauce ingredients

  • ‍1 cup tomato sauce
  • 1 tsp. chipotle
  • 2 tsp. chili powder
  • Pinch salt


  1. Bring olive oil to smoke point, add minced red bell peppers, onions and mushrooms. Sauté until onion starts to turn clear.
  2. Add garlic, coriander and liquid aminos. Sauté 1 minute.
  3. Combine with red rice, lentils, yam puree and roasted sunflower seeds. Fill mild green chilies.
  4. Roll chilies in brown rice flour, place on silpat baking mat. Sprits with olive oil, bake at 350° for 10 minutes.
  5. Top with shredded cheddar cheese, bake 5 minutes longer and serve with white hominy coulis, tomatillo coulis and chipotle enchilada sauce (recipes below).

White hominy coulis directions

  1. ‍Combine all items, purée, heat and serve

Tomatillo coulis directions

  1. ‍Combine all items, purée, heat and serve.

Chipotle enchilada sauce directions

  1. ‍Combine all items, purée, heat and serve.

Grilled Chicken Wrap

Wrap ingredients

  • ‍4 large flour tortillas
  • 1 lb. grilled chicken breast
  • 2 roma tomatoes
  • 1 cup daikon sprouts
  • 1 cup cucumber
  • 1 cup shredded cheddar & Monterey Jack cheese
  • 1 cup salsa

Salsa ingredients

  • ‍2 vine ripened tomatoes
  • 1 Tbsp. jalapeño peppers, minced
  • 4 ½ Tbsp. red onion, diced small
  • 1/8 bunch cilantro, rinsed and chopped
  • 2 ¾ Tbsp. fresh oregano, chopped
  • 2 ¾ Tbsp. garlic cloves, minced
  • ¼ tsp. fresh ground black pepper
  • 1 ½ Tbsp. fresh squeezed lime juice

Wrap directions

  1. Place flour tortillas on flat surface.
  2. Add ¼ of each ingredient to each tortilla.
  3. Roll tortilla and cut in half.

Salsa directions

  1. Remove cores from tomatoes using a paring knife or tomato shark.
  2. Pre-heat open flame grill. Lightly coat tomatoes with olive oil.
  3. Place tomatoes on hot grill. Allow skin of tomatoes to blacken slightly. Turn using tongs to ensure even roasting.
  4. Remove tomatoes from heat and place in mixing bowl. Allow to rest and cool for 20-30 minutes.
  5. Peel most of the blackened skin from the tomatoes. (It improves both the taste and the look of the recipe to leave a little skin on.)

Braised Lamb Chops


  • ‍1 Tbsp. pure olive oil
  • 12 lamb rib chops
  • ½ cup yellow onions, diced small
  • ½ cup roma tomatoes, seeded, diced small
  • ½ cup mild green chilies, diced small
  • ½ cup nopalitos, diced small
  • 1 Tbsp. garlic, minced
  • 2 cups vegetable stock
  • ½ tsp. salt
  • ½ tsp. black pepper


  1. Spritz medium sauté pan with pure olive oil (bring to smoke point).
  2. Lightly sprinkle lamb chops with salt and pepper, sear for two minutes, turn over and sear two minutes.
  3. Transfer to baking dish.
  4. Add yellow onions, tomatoes, green chilies, nopalitos and garlic.
  5. Add vegetable stock.
  6. Place in 350° degree preheated oven 15-20 minutes until sauce reduces by half.
  7. Place lamb chops on plates.
  8. Pour vegetables and sauce on lamb chops.

Spicy Albacore Tuna


  • ‍4 albacore (or ahi) tuna steaks, 4 oz. each
  • Cajun spice (recipe below)
  • Peach pico de gallo (recipe below)

Peach pico de gallo ingredients

  • ½ cup frozen peaches, thawed, ½" diced
  • ¼ cup red onions, ½" diced
  • ¼ cup green bell peppers, ½" diced
  • 2 Tbsp. cilantro, minced
  • 1 Tbsp. jalapeños, minced
  • ¼ cup pineapple juice

Cajun spice ingredients

  • ‍1 Tbsp. granulated garlic
  • White pepper
  • Black pepper
  • Oregano
  • Salt
  • 2 Tbsp. paprika
  • 1 tsp. cayenne pepper


  1. Spritz large sauté pan with pure olive oil (bring to smoke point).
  2. Lightly sprinkle tuna steaks with Cajun spice on both sides.
  3. Sear for two minutes, turn over and sear two minutes (do not cook past medium).
  4. Combine all pico de gallo ingredients.
  5. Place tuna on plates and top with pico de gallo.

Chile Spice Rubbed Pork Medallions with Lyonnaise Sweet Potatoes


  • ‍16 oz. pork tenderloin, trimmed and cut into 16-1 oz. medallions
  • ½ cup chile powder
  • ¼ cup paprika
  • ¼ cup smoked paprika
  • 2 Tbsp. granulated garlic
  • 2 Tbsp. onion powder
  • 2 Tbsp. ground coriander
  • 2 Tbsp. ground cumin
  • 2 Tbsp. oregano
  • 2 Tbsp. black pepper
  • 2 tsp. salt
  • 2 Tbsp. fructose

Roasted garlic aioli ingredients

  • ‍3 cloves garlic, roasted until brown and soft
  • ½ cup low-fat mayonnaise
  • 2 Tbsp. white wine

Lyonnaise sweet potatoes ingredients

  • ‍1 lb. sweet potatoes, peeled and halved
  • ½ cup red onions, peeled, ¼" French cut
  • Black pepper, freshly ground
  • Salt


  1. Mix all ingredients well.
  2. Generously coat pork medallions in spice rub and squirt with small amount of oil.
  3. Sear in sauté pan 2-3 minutes on each side (until desired doneness).

Garlic directions

  1. ‍Puree until smooth

Potato directions

  1. Steam sweet potatoes 10 minutes. (Do not over cook. Should still be firm.)
  2. Cool in ice bath.
  3. Slice into ¼" slices.
  4. Sauté onions in pure olive oil. When they start to brown, reduce heat and continue cooking covered until caramelized.
  5. Remove onions and cool.
  6. Heat cast iron skillet with pure olive oil to smoke point, add sweet potatoes and sauté until lightly browned.
  7. Add cooked onions.
  8. Add black pepper and salt to taste.

Shrimp Diablo


  • ‍16 jumbo shrimp
  • 1 cup roma tomatoes, seeded and diced small
  • 2 tsp. garlic, minced
  • 2 tsp. shallots, minced
  • 4 tsp. cilantro, chopped

Seasoned white wine ingredients

  • ‍1 cup white wine
  • 2 Tbsp. paprika
  • 2 tsp. chile powder
  • 2 tsp. chipotle with adobo, chopped
  • ¾ tsp. salt

Millet polenta cake ingredients

  • ‍3 Tbsp. cooked millet (1 ½ Tbsp. millet in 3 Tbsp. boiling water)
  • 3 Tbsp. yellow onion, diced
  • ½ tsp. garlic, minced
  • Pinch salt
  • 2 oz. polenta cornmeal
  • 6 oz. water
  • 1 ½ Tbsp. smoked gouda, ¼" diced


  1. Bring pure olive oil to smoke point
  2. Add shrimp. Sauté 2 minutes and turn.
  3. Add diced tomatoes. Sauté 1 minute.
  4. Add minced garlic and shallots. Sweat 1 minute.
  5. Add 1 cup seasoned white wine (recipe below). Reduce until thickened.
  6. Place millet polenta cake on plate (recipe below). Point side towards middle of plate.
  7. Arrange shrimp layered and tail up.
  8. Pour sauce on shrimp.

Wine directions

  1. Place ingredients in blender and blend well.‍

Cake directions

  1. Pour boiling water on millet. Let set until cooled (pour off excess water).
  2. Bring water, onions, garlic and salt to a boil. Reduce heat to simmer.
  3. Wisk in polenta (make sure it does not lump).
  4. Cook 5 minutes.
  5. Add gouda. Mix until dissolved.
  6. Add cooked millet.
  7. Spread on silpat in ½" thick rectangle and cool.
  8. Cut rectangle in half.
  9. Cut squares diagonally into triangles (sauté or place on grill to lightly char).

Duck with Blueberries served with Almond Rice Pilaf

Duck ingredients

  • ‍16 oz. duck breast, trimmed

Blueberry topping ingredients

  • ‍1 cup wild Maine blueberries
  • ½ cup cranberry juice
  • 1 tsp. jalapeños, diced small
  • 2 tsp. shallots, minced
  • 1 tsp. agave syrup
  • Pinch cinnamon

Almond rice pilaf ingredients

  • ‍2 tsp. olive oil
  • 1 cup brown basmati rice
  • 2 Tbsp. yellow onions, diced small
  • 2 Tbsp. celery, diced small
  • 2 Tbsp. carrot, diced small
  • 2 oz. almond slices, toasted
  • 2 cups chicken stock
  • Salt to taste


  1. ‍Preheat oven to 425° degrees and roast duck until desired doneness.

Topping directions

  1. ‍1 cup wild Maine blueberries
  2. ½ cup cranberry juice
  3. 1 tsp. jalapeños, diced small
  4. 2 tsp. shallots, minced
  5. 1 tsp. agave syrup
  6. Pinch cinnamon

Rice directions

  1. Bring oil to smoke point and add vegetables.
  2. Sauté until onion starts to turn clear.
  3. Add rice stock and salt.
  4. Bring to a boil reduce to simmer, cook until done.
  5. Stir in toasted almonds.

New Mexico Green Chile Pork Posole


  • 1/3 large onions, diced
  • ½ stalk celery, diced
  • 2 ½ tsp. garlic, chopped
  • 1 ¼ tsp. olive oil
  • ½ lb. pork loin, lean, boneless
  • 3 ½ oz. hominy
  • ½ cup canned green chiles, diced
  • 3 oz. tomatillos, whole
  • 2 tsp. cumin
  • 2 tsp. chile powder
  • Pinch salt
  • Pinch black pepper
  • 2 ¾ cup chicken stock, skimmed of all fat
  • 2 Tbsp. fresh cilantro, chopped


  1. ‍Sauté diced onions, celery, and garlic in oil until tender.
  2. Add diced pork and continue cooking until meat has browned.
  3. Add hominy, green chilies, tomatillos, cumin, chile powder, salt, pepper and chicken stock and simmer 1 hour.
  4. Mix in the cilantro and serve.

Glazed Beef Tips with Forest Mushrooms and Shallots on Sweet Potato Hash


  • 1 lb. beef shoulder tips
  • 8 oz. shitake mushrooms, sliced ¼"
  • 1 Tbsp. minced shallots
  • Glaze (recipe below)
  • Sweet potato hash (recipe below)

Glaze ingredients

  • ‍1 cup water
  • 1 ½ tsp. Bragg's Liquid Aminos (to taste)
  • 1 ½ tsp. corn starch

Sweet Potato Hash ingredients

  • ‍1 ½ pounds sweet potatoes
  • Olive oil


  1. Sauté beef tips.
  2. Add shitake mushrooms.
  3. Add shallots.
  4. Add glaze.
  5. Serve with sweet potato hash.

Glaze directions

  • Bring water and Bragg’s to a boil.
  • Mix corn starch with ½ tsp. cold water and add to boiling stock.

Sweet Potato Hash directions

  • Peel sweet potatos and dice ½".
  • Spray with olive oil, toss and bake until just done.