1 mango, diced small 1 small jicama, diced small 1 medium pineapple, diced small Kosher salt, to taste Black pepper,
Serves 4 4 chicken breasts Flour 1 egg 2 c. milk Breadcrumbs (fresh or store-bought) High-quality olive oil Marinara sauce
Serves 1 as an entree or 2 as a side 6 oz. grilled wild-caught salmon fillet 1 c. baby spinach,
Recipe from Cielo Restaurant Brine Ingredients 1 gal. water 1 c. kosher salt 1 c. sugar 1 sprig rosemary 2
4 large eggplants, grilled or baked 1 small onion, diced 1 T. fresh ground garlic 1/2 c. butter 1 T.
1 lb. firm non-GMO tofu, drained, dried and diced 1 T. ground Calabrian chili 2 t. salt 1 T and
1/4 pound shrimp 1/4 pound bay scallops 1/2 pound whitefish (grouper, halibut, corvina, tilapia) 3-4 limes, juiced Bowl of ice water
dark chocolate: 11 oz dark chocolate 8 oz heavy cream 2 oz butter, melted milk chocolate: 5 oz heavy cream
4 salmon fillets (7 oz. each) 8 oz. carrots, cut on a bias, 1/4- to 1/2-inch pieces 8 oz. zucchini,
Recipe from Anthony Lyons of SSM Cardinal Glennon herb roasted chicken 10 chicken breasts 1 2/3 T. each fresh chopped