Ingredients

Apple-Cucumber Salsa
1 Granny Smith apple—peeled, cored and cut into 1/4-inch dice
1/2 cucumber—peeled, seeded and cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 small red bell pepper, cut into 1/4-inch dice
1 1/2 tablespoons white wine vinegar
1 1/2 teaspoons sugar
Salt
Tacos
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
2 teaspoons chipotle chile powder
2 teaspoons finely grated orange zest
2 teaspoons sugar
1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces
1 tablespoon plus 1 teaspoon extra-virgin olive oil
8 corn tortillas
Salt
1 Hass avocado, mashed
1 cup finely shredded cabbage

Directions

1. For the apple-cucumber salsa In a bowl, toss the apple with the cucumber, onion and pepper. Stir in the vinegar and sugar, season with salt. Set aside until ready to serve.
2. Make tacos Preheat the oven to 350°. In a small bowl, whisk the mayonnaise with the lime juice.
3. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then with the chipotle–orange zest mixture. Let stand for 5 minutes.
4. Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
5. Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.
6. Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, Apple-Cucumber Salsa and the cabbage. Drizzle each taco with the lime mayonnaise and serve right away.

Makes 8 tacos.

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Ingredients

4 veal paillards
Salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon plus 3 more tablespoons unsalted butter
cups sliced mushrooms
2 tablespoons minced shallot
3 tablespoons medium-dry sherry (such as amontillado)
2 tablespoons Grainy mustard
3/4 cup low-sodium chicken stock
1 tablespoon finely chopped fresh chives

Directions

1. Season paillards on both sides with salt and pepper. Heat extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams. Add 2 paillards, and saute on 1 side until golden brown, about 2 minutes. Flip, and saute paillards until cooked through, about 30 seconds. Transfer to a plate. Repeat with remaining paillards.
2. Add sliced mushrooms, minced shallot, and 1 tablespoon unsalted butter to skillet, and cook over medium heat, stirring often, until mushrooms are golden, about 2 minutes. Add medium-dry sherry and grainy mustard, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Add chicken stock and any plate juices. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 tablespoons cold unsalted butter (cut into small pieces) until just melted, and sprinkle with fresh chives. Season to taste.

Serves 4.

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Ingredients

6 ounces egg noodles
1 tablespoon + 1 teaspoon butter, divided
2 tablespoons chopped parsley, divided
1 tablespoon extra virgin olive oil
2 boneless top round veal scaloppine (about 1/3 pound total)
Salt & ground black pepper to taste
2/3 cup low-sodium chicken broth
1 tablespoon capers, drained
2 lemon wedges

Directions

1. Cook noodles. Toss with 1 teaspoon butter and 1 tablespoon parsley, divide between 2 plates and keep warm.
2. Heat oil in a large skillet over medium-high heat. Season veal with salt and pepper and cook, flipping once, until golden brown and just cooked through, 4 to 5 minutes total; remove from pan, place atop noodles and keep warm. Return skillet to heat, add broth and simmer until thickened, 4 to 5 minutes.
3. Whisk in remaining 1 tablespoon each butter and parsley, capers, salt and pepper; pour sauce over veal and noodles and serve with lemon wedges.

Serves 2.

Nutritional information per serving (about 13oz/369g-wt.): 500 calories (190 from fat), 21g total fat, 7g saturated fat, 135mg cholesterol, 520mg sodium, 53g total carbohydrate (3g dietary fiber, 1g sugar), 24g protein.

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Ingredients

1.5 oz Encanto Pisco
0.5 oz Campari
0.5 oz Martini & Rossi Rosato Vermouth
0.25 oz Benedictine
0.5 oz lemon juice
Seltzer water, to fill
Orange slice, for garnish

Directions

1. Combine Encanto Pisco, Campari, Rosato, Benedictine, and lemon juice in an ice-filled shaker and shake for 10 to 15 seconds, or until chilled.
2. Strain over fresh ice into a Collins glass, and top with seltzer. Garnish with a slice of orange.

Makes 1 drink.

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Ingredients

5 Strips medium-thick bacon
3 medium-large Ripe avocados (about 1.25 pounds), cut in half and pitted
Half a medium white onion, chopped into .25-inch pieces, rinsed with cold water and drained
2 or 3 Canned chipotle chiles, removed from canning sauce, stemmed, slit open, seeded and finely chopped
1 medium-large Round ripe tomato, cored and chopped into .25-inch pieces
1/4 cup (loosely packed) Fresh cilantro, coarsely chopped
Salt, to taste
1 to 2 tbsp. Fresh lime juice

Directions

1. In a large (10-inch) skillet, cook the bacon in a single layer over medium heat, turning occasionally, until crisp and browned, about 10 minutes. Drain on paper towels, crumble coarsely and set aside.
2. Scoop the avocado flesh into a large bowl. Using a potato masher or a large fork or spoon, mash into a coarse purée. Add about two-thirds of the bacon, along with the onion, chipotle chile, tomato and cilantro (save a little cilantro for garnish if you wish). Stir gently to combine.
3. Taste and season with salt, usually about half a teaspoon, and enough lime juice to add a little sparkle, 1 to 2 tablespoons. Cover with plastic wrap directly on the surface of the guacamole and refrigerate. To serve, scoop the guacamole into a serving dish and sprinkle with the remaining bacon (and cilantro if desired).

Serves 6.

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