Salmon Cakes
Salmon Cakes 1 ½ lbs. salmon (fresh, cooked in advance, or canned*)*If using canned salmon
Cannellini Bean Dip with Marinated Tomatoes
Cannellini Bean Dip with Marinated Tomatoes 1 pint cherry tomatoes (halved)1 tablespoon red wine vinegar1/4
Smokey Baked Chickpeas
Smokey Baked Chickpeas 2 15-ounce cans chickpeas (drained and rinsed)2 tablespoons olive oil1 teaspoon
Citrus Roasted Potatoes
Citrus Roasted Potatoes 1 1/4 pounds red potatoes3 tablespoon olive oil (Divided in half)1/4 teaspoon
Basil Stuffed Jumbo Scallops
Basil Stuffed Jumbo Scallops 6 U-10 scallops (clean, sweet smelling, muscle removed on the side)6
Cana’s Guacamole
Cana’s Guacamole 3 avocados (skin removed, etc)8 garlic cloves (crushed)1/4 cup red onion (diced small)2
Cucumber-Hummus Cheese Stackers
Cucumber-Hummus Cheese Stackers 1 English cucumber1 cup hummus (store bought or homemade)2 1-ounce slices cheddar
Eggplant Dip
Eggplant Dip 2 cups eggplant (approx 2 eggplant, medium sized, skinny, roasted*)2 teaspoons fresh garlic
Fish Cakes
Fish Cakes 1 pound white fish (tilapia, sea perch)3/4 cup mayonnaise2 tablespoons Dijon mustard3/4 tablespoon
Fresh Citrus Salad
Fresh Citrus Salad 5 handfuls mixed salad greens1 grapefruit (cut out the flesh for wedges)1/4