ROW: Seared Salmon with Cherry Tomato Sauce

Ingredients

3 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
1 pint cherry tomatoes
1 bay leaf
4 (4- to 6-ounce) salmon fillets, skin removed, or shrimp
Sea salt
Freshly ground black pepper

Directions

•Heat 1 tablespoon oil in a medium skillet over medium heat.

•Add the garlic and cook for 1 minute.

•Add the tomatoes and bay leaf and cook, stirring occasionally, until the tomatoes begin to become saucy, about 15 minutes.

•Cover, keep warm.

•Season salmon on both sides with salt and pepper.

•Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat until hot, but not smoking.

•Add the salmon fillets and cook, for 3 minutes.

•Turn and cook until the fish flakes easily with a fork, 4 to 5 minutes more.

•Transfer to a serving plate, top with the sauce, and serve.

ROW: Warm Chicken Salad with Dijon Dressing

Ingredients

2 cups ripe cherry tomatoes
1 teaspoon olive oil
1/2 garlic clove, crushed
Salt
4 skinless chicken breasts, cooked
Salad greens
2 red onions, halved, then cut lengthwise into thin wedges

Dressing

1/3 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon garlic paste
1 tablespoon red pepper/chili paste
Apple Cider Vinegar


Directions

1. Preheat oven to 400 degrees F.

2. Toss tomatoes with 1 teaspoon olive oil, crushed garlic, and salt; put on a baking sheet.

3. Roast until slightly charred and starting to collapse.

4. Cool at room temperature.

5. In a salad bowl, beat dressing ingredients together with a fork.

6. Pull the chicken into long chunks; add to bowl.

7. Add salad greens and onions; toss to coat.

8. Put on plates, add the tomatoes, and serve.

ROW: Sauteed Broccoli and Spinach

INGREDIENTS

3 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
3 cups broccoli florets
Sea salt
Freshly ground black pepper
4 cups baby spinach

DIRECTIONS

•Heat the oil in a medium skillet over medium heat.

•Cook the garlic for 1 minute.

•Increase the heat to medium-high.

•Add the broccoli, salt, and pepper.

•Cook the broccoli until almost tender, 6 to 8 minutes, then add the spinach.

•Cook, tossing to combine, until the spinach has wilted, about 3 minutes more.

**Note: You can add chicken, steak, or shrimp to this recipe**

ROW: Chile-Garlic Shrimp

INGREDIENTS

2 teaspoons extra-virgin olive oil (preferably Spanish)
10 cloves garlic, thinly sliced
2 lbs large shrimp, shelled and deveined
2 dried red chiles (plus more for garnish, if desired)
2 teaspoons chopped fresh parsley

PREPARATION

1. Heat oil in a medium sauté pan over high heat.
2. Sauté garlic until browned, about 2 minutes.
3. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes.
4. Remove from heat. Sprinkle with parsley, add salt to taste and serve.