Ingredients

1 grapefruit, peeled and sectioned, juiced
2 large peaches, pitted and sliced into 8ths
1 tablespoon honey
3 tablespoons grapeseed oil, plus more for brushing
Salt and freshly ground black pepper
4 cups arugula
3 scallions, finely sliced

Directions

1. Preheat grill to medium.
2. Peel and section the grapefruit with a pairing knife over a small bowl to capture any juice. Once you have removed all sections squeeze the grapefruit to extract any left over juice into the bowl. Place sections into a separate bowl. Cut peaches into 1/8ths and brush with oil. Grill for 5 minutes until slightly soft.
3. In the bowl with the grapefruit juice add the honey, oil, salt and pepper and whisk until well combined.
4. In a large salad bowl add arugula, grapefruit, grilled peaches, sliced scallions and vinaigrette. Toss well to combine and serve.

Serves 4.

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Ingredients

4 6-ounce pieces skinless salmon fillet
2 tablespoons Cajun seasoning or blackened spice mix
1 bunch broccoli rabe (about 1 pound)
1 tablespoon olive oil
2 shallots, sliced
Kosher salt
1/4 cup golden raisins
1 lemon, cut into wedges

Directions

1. Heat a large skillet over medium heat. Coat both sides of the salmon with the seasoning and cook, covered, until opaque throughout and blackened, 3 to 4 minutes per side.
2. Meanwhile, in another skillet, bring the broccoli rabe and 1/2 cup water to a simmer. Cook, covered, tossing occasionally, until tender, 3 to 4 minutes; drain and transfer to a plate.
3. Wipe out the second skillet and heat the oil over medium heat. Add the shallots and 1/4 teaspoon salt and cook until softened, about 3 minutes. Mix in the raisins and broccoli rabe. Serve with the salmon and lemon.

Serves 4.

Nutritional information per serving: Calories 339, Fat 14g, Sat Fat 2g, Cholesterol 90mg, Sodium 591mg, Protein 37g, Carbohydrate 17g, Fiber 3g.

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Ingredients

For salmon:
4 skinless salmon fillets (6 ounces each)
1 teaspoon olive oil
1/2 teaspoon ground coriander
Coarse salt and ground pepper
For citrus sauce:
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 teaspoons sugar
2 teaspoons Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper

Directions

1. Make citrus sauce: In a small skillet over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes.
2. Remove from heat; whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper. Set aside citrus sauce (makes about 3/4 cup).
3. Prepare salmon: Heat grill to medium-high. Rub 4 skinless salmon fillets (6 ounces each) with 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon ground coriander; season with coarse salt and ground pepper.
4. Lightly oil grates; place salmon, skinned side up, on grill. Cover grill; cook 5 minutes. Turn fillets; cover, and cook until opaque throughout and flaky, about 4 minutes more. Serve salmon drizzled with citrus sauce.

Serves 4.

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Ingredients

8-10 blackberries
2 ounces gin
1 ounce fresh-squeezed lemon juice
1/2 ounce simple syrup
St. Germain, optional for floating

Directions

1. To make the blackberry puree, place the blackberries in a food processor. Process until they are liquefied. Press the liquid through a fine strainer and discard the seeds and solids.
2. Pour the strained blackberry puree into a cocktail shaker. Add the gin, lemon juice, and simple syrup.
3. Shake hard to combine the ingredients. Strain into a chilled martini glass. Top with a St. Germain float, if desired. Enjoy immediately.

Makes 1 drink.

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Ingredients

1 tri-tip
Salt and freshly ground black pepper
Chimichurri, recipe below

Directions

1. About an hour before grilling, take the meat out of the fridge. Place on a large baking sheet and let come to room temperature.
2. Preheat a grill to medium heat.
3. Season the tri-tip with salt and pepper. Then flip and season the other side with salt and pepper. Repeat to ensure that the meat is generously seasoned.
4. Grill the steak for 8-9 minutes per side until a meat thermometer inserted in the fattest part reaches 140°F. Once removed from the grill, let the steak rest for 10-15 minutes; it will continue to cook. The temperature for medium rare steak is 145°F. If you prefer steak more well done, continue to cook until desired temperature is reached, remembering that while resting it will rise about 5 degrees.
5. Thickly slice steak and serve with the chimichurri sauce.

Serves 5-6.

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