Directions
1 Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cook spinach according to package directions; cool slightly. Drain spinach, pressing out excess liquid until spinach is dry.
2 Cook garlic in olive oil in a medium saucepan till tender. Remove from heat.
3 Add spinach, feta cheese, stuffing mix, 1 tablespoon of the lemon juice, and the dillweed to saucepan; mix well (if mixture seems dry, add 1 tablespoon water). Spoon about 1/3 cup spinach mixture onto each piece of fish. Roll up fish around stuffing. Spray a 2-quart square or rectangular baking dish with nonstick coating. Place fish rolls, seam side down, in baking dish. Brush fish rolls with remaining 1 tablespoon lemon juice. Sprinkle lightly with pepper.
4 Bake, uncovered, in a 350 degree F oven about 20 minutes or till fish flakes easily when tested with a fork. Garnish with fresh lemon slices and dill sprigs, if desired. Makes 4 servings.

Ingredients
Potatoes:
1-1/2 pounds yukon gold potatoes, scrubbed and cut into 1-1/2-inch pieces
1 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon black pepper
pinch ground nutmeg and cayenne
1 tablespoon chopped parsley
Chicken:
1-1/4 pounds chicken cutlets
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup beef broth
1 tablespoon all-purpose flour
1/2 cup marsala wine
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons unsalted butter
1 tablespoon chopped parsley

Directions
1 Prepare Potatoes: Place potatoes in a medium-size pot and cover with lightly salted cold water. Bring to a boil. Lower heat to medium and simmer for 15 to 20 minutes until fork tender.
2 Drain potatoes. Mash until desired consistency, gradually adding chicken broth. Stir in salt, pepper, nutmeg, cayenne and parsley.
3 Prepare Chicken: While potatoes are cooking, heat a nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Season chicken with the salt and pepper. Cook for 2 minutes per side. Remove to a plate.
4 Let skillet cool slightly and wipe clean. Whisk together beef broth and flour. Add to skillet and bring to a simmer. Stir in marsala and drained mushrooms. Add chicken and any accumulated juices. Simmer gently, covered, for 15 minutes.
5 Turn off heat; whisk in butter. Sprinkle with parsley and serve with potatoes.

Ingredients
4 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 boneless pork loin roast (3 pounds)

Sauce:
2 tablespoons all-purpose flour
1 cup chicken broth mixed with 1 cup water

Directions
1 Heat oven to 450 degrees F.
2 Mix together garlic, chopped fresh rosemary, grated lemon rind, salt, pepper, dried thyme, lemon juice and half the oil in a small bowl. Using your hands, rub the seasoning mixture over the top and sides of pork.
3 Spoon remaining olive oil into flame-proof roasting pan; spread evenly over bottom of pan. Place pork in pan.
4 Roast pork in 450 degrees F oven for 30 minutes. Lower oven temperature to 350 degrees F. Roast for 30 minutes or until instant-read meat thermometer inserted in center registers 160 degrees F. Remove pork from pan to cutting board. Let rest 15 minutes.
5 Gravy: Pour off all but 2 tablespoons fat from roasting pan. Sprinkle flour evenly over drippings in pan. Place pan over medium-high heat; cook for 1 minute, scrapping up browned bits from bottom of pan. Stir in broth mixture; cook, stirring, for 5 minutes or until thickened. Strain gravy through fine-mesh sieve. Pour into a sauceboat and serve with sliced pork.

• 6 (5 ounce) salmon fillets
• 4 cloves garlic, minced
• 1 tablespoon white wine
• 1 tablespoon honey
• 1/3 cup balsamic vinegar
• 4 teaspoons Dijon mustard
• salt and pepper to taste
• 1 tablespoon chopped fresh oregano

Directions

1.     Preheat oven to 400 degrees F Line a baking sheet with Wax Paper, and spray with non-stick cooking spray.

2.     Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

3.     Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

4.     Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper

Bon Appetit!

Chef Andre

• Napa cabbage (shredded) – 1 head
• Chopped black olives – 2 cups
• Crumbled bacon – 4 oz
• Red onion (minced) – 1/2 cup
• Gruyere cheese (grated) – 1 1/3 cups

Serve with garlic dressing.

• Egg yolk – 1
• Red wine vinegar – 1/3 cup
• Sugar – 1 tbsp
• Chopped garlic- 1 tbsp
• Salt and pepper – to taste
• Extra virgin olive oil – 2 tbsp
• Chopped chives – 1 cup

Preparation:

Combine egg yolk, vinegar, sugar, garlic and salt and pepper to taste in the bowl of a food processor (or blender) fitted with a steel blade. Process briefly and slowly dribble in the olive oil.

• Salmon Medallion – 4 oz
• 3 color pepper grind – to taste
• Salt – to taste
• Chived – chopped – 1/4 oz
• Bordelaise Sauce – 1/4 cup
• Tomato concasse – 2 tbsp
• Chopped chives – 1 tbsp
• Butter – 1 tbsp
• Red wine – 1/4 cup
• Shallots – 1 tbsp

Preparation:

Pepper and sear the salmon medallion over medium high heat. Place into oven to finish cooking. In a small pan, saute wshallots and concasse tomatoes. Deglaze with red wine and reduce. Add bordelaise sauce and finish with butterm chopped chives and season to taste.

Ingredients:

• Spinach Tortilla – 12 inch
• Chorizo – 2 oz
• Scrambled eggs – 3 each
• Avocado – 1/4
• Roma tomato – 2 oz
• Green onions – 1/2 oz
• Pepper Jack cheese – 1 oz
• Cottage potatoes (diced) – 2 each

Preparation:

Warm tortilla on grill. To with Jack cheese. Saute onions, Chorizo and diced tomatoes in olive oil. Add the eggs until done. Put mixture on top of tortilla. Add diced Avocados. Fold both sides and roll tortilla. Cut in half and serve with cottage potatoes.