Mediterranean Tilapia

Ingredients:
4 tilapia fillets
3 Tbsp flour
4 Tbsp canola oil, divided
1 medium onion, diced
1 medium red bell pepper, diced
10 pimento -stuffed olives, sliced
2 Tbsp capers, diced

Dredge tilapia in flour, coating both sides. Preheat the oven to 350 degrees. Heat 2 Tbsp oil in a large skillet until extremely hot. Place fillets in hot oil and sear 2-3 minutes until a crust has formed. Flip the fish and cook 2-3 minutes longer. Remove from pan and place the fillets in a 9x13 pan. Wipe out the skillet with a paper towel and add remaining oil. Add all diced vegies and saute until just softened, approximately 5-6 minutes. Spoon the sauteed vegetables over the tilapia and bake for 10-15 minutes or until fish just begins to flake. Serve hot.

Chicken Burgers with Garlic Rosemary Mayo

Ingredients:
1/2 cup mayo, plus more for buns
1/8 cup chopped fresh rosemary
1 clove garlic, minced
1 lb ground chicken
1/2 tsp kosher salt
1/4 tsp fresh black pepper
4 whole wheat buns
1/4 cup olive oil
1 cup baby spinach leaves
dijon mustard
1/2 cup sprouts (optional)

Mix together 1/2 cup mayo, rosemary, and garlic in medium bowl. Preheat grill pan over medium-hi heat. Mix chicken, salt, pepper and mayo mixture in a large bowl. Form into 4 patties. Cook for 7 minutes on each side. Brush rolls with olive oil and grill until crisp and golden. Spread a dollop of mayo on both sides of bun. Place burger on bun and top with spinach, dijon mustard and sprouts.

Tuna Burgers with Carrot-Ginger Sauce

Ingredients:
1 lb fresh tuna
2 Tbsp plus 1 tsp extra virgin olive oil
2 Tbsp low-sodium soy sauce
juice of 1/2 lime
1/4 cup chopped cilantro
1 Tbsp grated fresh ginger
kosher salt and freshly ground pepper
1 tsp hot sauce (Sriracha) mixed with 1 Tbsp Mayonnaise (optional)
1 cup alfalfa sprouts
4 whole-grain hamburger buns
1/2 avocado, sliced

Chop tuna into chunks. Place in food processor and pulse a few times to break up into pieces. In a bowl, mix 2 Tbsp olive oil, soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 tsp olive oil.

Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness. Toast burger buns; smear spicy mayo on one side and place burger on top. Top with avocado and sprouts.

Lamb Patties Braised with Eggplant, Peppers & Tomatoes

Ingredients:
1/2 cup bread crumbs
1 1/4 lb ground lamb
1 large egg, beaten to blend
1 Tbsp chopped fresh mint
1 tsp coarse kosher salt
1/2 tsp freshly ground black pepper
1 large eggplant, unpeeled, cut into 1" cubes
6 Tbsp extra virgin olive oil, divided
coarse kosher salt
1 large red bell pepper, halved, seeded, cut into 1/2" wide strips
1 cup finely chopped onion
1 1/3 cup dry white wine
2 large garlic cloves, minced
2 cups canned diced tomatoes, drained

Combine breadcrumbs, lamb, egg, mint, salt and pepper. Shape into 12 oval patties about3/4" thick. Set aside. Preheat oven to 350 degrees. Combine eggplant and 4 Tbsp oil in bowl to coat. Spread eggplant on baking sheet, sprinkle with kosher salt and pepper and bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.

Heat 1 Tbsp oil in a large skillet over medium-high heat. Add lamb patties and saute until brown, about 3 minutes per side. Transfer to plate and add peppers to skillet. Saute until beginning to soften, about 4 minutes. Transfer peppers to plate with lamb.

Reduce heat to medium and add 1 Tbsp olive oil and chopped onion. Cover and cook until onion is soft, stirring occassionally about 5 minutes. Add wine and garlic. Cook until wine is reduced to glaze, about 7 minutes. Return lamb and pepper to skillet. Add eggplant and tomatoes. Reduce heat to medium-low. Cover and simmer until lamb is cooked through, about 12 minutes. Season sauce with salt and pepper to taste. Serve over rice or couscous.

Lemon Cheesecake with Blueberry Sauce

Ingredients:

Graham cracker crust
1 lb (2-8 oz) cream cheese
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
dash vanilla

Blueberry Sauce:

1 pint blueberries
1 lemon, zested nad juiced
2 T sugar

Preheat oven to 325. Beat cream cheese for 1 minute. Add egg one at a time. Gradually add sugar. Beat 1-2 minute. Add sour cream, lemon, and vanilla. Scrape sides and mix well. Pour in crust and bake 1 hour 15 minute (should still jiggle). Leave 30 minutes. Chill 4 hours.

For Sauce:
Simmer over medium heat 5 minutes.

Stuffed Chicken Roulades with Mushroom Sauce

Ingredients:
4-5 medium Yukon Gold potatoes, cut into cubes
4 cloves garlic, peeled
1/4 cup fresh thyme, chopped or 2 tsp dried thyme
2 Tbsp non-dairy butter substitute (such as Earth Balance)
1/4 cup soy milk, plus more if needed
salt and freshly ground pepper
4 butterflied chicken breasts, pounded thin or thin sliced cutlets
olive oil
white button mushrooms, sliced
1/4 cup dry white wine
2 Tbsp whipping cream

Preheat oven to 350 degrees. Bring pot of water to a boil. Add potatoes and garlic, and cook until tender, about 20 minutes. While still warm, mash potatoes with a fork. Add thyme, butter, soy milk, salt and pepper to taste.

Season chicken breasts with salt and pepper on both sides. Place the mashed potato filling at one end of chicken breast, leaving a little space at the end to seal. Roll chicken around potato filling. Heat olive oil in large skillet over medium-high heat. Add chicken to skillet, seam side down, and brown on both sides. Do not overcrowd pan, cook in batches if needed. Remove chicken to baking dish and place in oven. Bake for 15 minutes or until heated through.

Add mushrooms and saute till soft, about 5 minutes. Add wine to deglaze pan, and cook another 3 minutes. Add cream and stir for 1 minute. Slice chicken breasts into 1 inch slices with serrated knife and serve with mushroom sauce.

Chicken Piccata

Ingredients:
2 boneless chicken breasts, butterflied & cut in half
sea salt and fresh ground pepper
flour for dredging
6 Tbsp butter substitute (like Smart Balance or Earth Balance)
5 Tbsp olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers, minced
1/3 cup fresh chopped parsley

Season chicken with salt and pepper. Dredge in flour and shake off. In large skillet over medium heat, melt 2 Tbsp butter and 3 Tbsp oil. When sizzles add 2 pieces chicken and cook 3 minutes till browned. Cook 3 more minutes on other side. Transfer to plate. Melt 2 Tbsp butter and add 2 Tbsp oil. Cook other 2 pieces chicken and remove to plate. Add lemon juice, stock and capers to pan. Bring to a boil scraping up bits from pan. Return chicken to pan and simmer 5 minutes. Remove to platter. Add 2 Tbsp butter to sauce, whisk vigorously. Pour over chicken and garnish with parsley.