Pan Seared Wild-Caught Salmon with Toasted Almonds Atop Mixed Greens with Fresh Fruit and Citrus Vinaigrette

Pan Seared Wild-Caught Salmon with Toasted Almonds atop Mixed Greens with Fresh Fruit and Citrus Vinaigrette  Inspired by a recent meal at The Turtle Club at Vanderbilt Beach in Naples, Florida (Serves 4) 4 4-ounce wild-caught salmon fillets, season with salt … Continue reading

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Grilled Shrimp with Warm Brie, Mixed Berries, and Spinach Salad

Grilled Shrimp with Warm Brie, Mixed Berries, and Spinach Salad  Inspired by a recent lunch at The Turtle Club at Vanderbilt Beach in Naples, Florida (Serves 4) 16 (U8) (8 per pound) shrimp, cleaned, deveined (leave tails on) (rub for … Continue reading

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Summer Mixed Berry and Feta Salad

Summer Mixed Berry and Feta Salad Inspired by my cousin, Sandra Shackelford (Serves 4-6) 1 Head Romaine lettuce (or 4 cups salad mix of your choice), rinsed, dried, and chopped 1 cup blueberries 1 cup raspberries 2 cups strawberries 1/2 … Continue reading

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Kale Tricolore Salad with Toasted Walnuts, Diced Prosciutto, Figs, and Gorgonzola

Serves 4 2 cups chopped kale 1 head radicchio, core removed and chopped 2 Belgian Endive, chopped 1/2 cup walnuts, toasted in toaster or oven for 5-7 minutes at 400 degrees 8 fresh figs, chopped (as an alternative you may … Continue reading

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Tomato Parmesan Bisque

12 fresh Ripe tomatoes, cored, peeled and de-seeded 3 carrots chopped 3 celery stalks chopped 3 onions chopped 6 cloves of garlic crushed 1/2 bunch of fresh basil 1/2 cup extra virgin olive oil 1 tbsp. butter 1/2 cup white … Continue reading

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