Grilled Salmon with Citrus Salsa Verde

Ingredients:

Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:

Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions:

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Watermelon Salad

Watermelon Salsa, Serves 12 ½ cup servings
Delicious with grilled chicken, fish, pork or as a salad

4 cups seedless watermelon
1 cup chopped seedless cucumber
½ c. chopped scallions, green & white parts
½ large yellow pepper, chopped into small pieces
1 large jalapeno pepper, with seeds removed, chopped fine
1 ½ T fresh cilantro, chopped
1 ½ T minced fresh mint leaves
1 teas. Sugar
1 T olive oil
2 T fresh lime juice

Toss all ingredients in bowl & serve. If preparing in advance, toss all vegetables but reserve olive oil, sugar and line juice until ready to serve and add at the last minute.

Contributed by Judy Malpiedi

Deconstucted Guacamole Salad

Ingredients:

4 ripe tomatoes - the best you can get, cut into chunks
2 ripe avocadoes - chopped
1/2 red onion thinnly sliced
3 tablespoons fresh chopped cilantro (or more to taste)
Juice of 3 limes
Olive Oil
Kosher Salt
Course ground pepper

Directions:

Combine first 4 ingredients. Squeeze juice of three limes over ingredients. Salt and pepper to taste. Garnish with lime wedges.

Sagaponack Corn Pudding

Ingredients:

1/2 stick unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese (I use light)
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top (this is a white cheese ... not the orange super sharp cheese)

Directions:

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.

Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Tequila Lime Chicken

Ingredients:

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts

Directions:

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Flip breast once or twice.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Slice and serve hot or at room temperature

Confetti Couscous

Ingredients:

1 box plain couscous
1 bottle Garlic Expressions Marinade (available at Dierberg's)
1/2 cup chopped yellow, red, orange peppers
3 tablespoons chopped green onions (or to taste)
ground pepper to taste
Chopped basil to garnish

Dump dry couscous in bowl. Dump bottle of Garlic Expressions over couscous. Cover and refrigerate overnight, stirring a few times when you remember. Next day stir in peppers and season with ground pepper. Garnish with chopped basil before serving.

Contributed by Granny.