Rosemary Potatoes

Red Potatoes sliced in half

Olive Oil 2 Tbsp

Rosemary leaves 1 sprig

Garlic 1 clove crushed

Salt and Pepper to taste 

Preheat oven to 425. In a baking dish mix Potatoes, Olive Oil, Rosemary, Garlic, Salt, and Pepper. Place dish oven for 45 minutes or until lightly browned crisp.

Eggplant and Mozzarella Balsamic Stack

1 Eggplant sliced
1 Mozzarella Ball sliced
1 large Tomato sliced
1/4 cup Olive Oil
1 Tbsp Balsamic Vinger
1/2 tsp fresh Thyme
1/2 tsp Parsley
1/2 tsp Basil
1/2 tsp fresh Lemon zest
Salt
Pepper


In a bowl pour Olive Oil, Thyme, Basil, Parsley, Lemon zest, Salt, and Pepper to taste. Let this sit. Brush the Eggplant lightly on either side and grill until soft. Place Mozzarella slices in Olive Oil mix to marinate while grilling Eggplant. Once grilled Eggplant is ready and still warm, place an Eggplant slice on plate, then, Tomato slice, and Mozzarella slice. Repeat this once more to achieve a stack. Then pour Balsamic into Olive Oil mix and drizzle to taste over the stack. Enjoy!

Langoustine Salad Sandwich

4 cups cooked Langoustine Meat Chopped
2 tbsp Mayonnaise
1/2 of fresh Lemon juice squeezed and Zested
1/4 tsp Tarragon
1/2 tsp Parsley
Salt and Pepper to taste
Hamburger buns

In a bowl place Langoustine, Mayonnaise, Lemon Juice, Lemon Zest, Tarragon, Parsley, Salt, and Pepper. Mix until all ingredients are blended well together. Place in refrigerator for 1 hour. Serve on Bun.

Orzo Summer Salad

1 Package of Orzo Pasta
2 tbsp cup Olive Oil
2 tbsp Seasoned Rice Wine Vinegar
Salt and Pepper to taste
1/4 cup sliced Leeks
1 1/2 cup Frozen Artichoke Hearts thawed
1 1/2 sliced in half Heirloom Mini Tomatoes
3 cloves of crushed Garlic
1tsp Basil
1tsp Parsley
1/2 tsp sugar
1/2 cup grated Parmigiano Reggiano


Boil Orzo and let cool down after draining.  In a bowl pour cooled Orzo, Olive Oil, Rice Wine Vinegar, Leeks, Garlic,Tomatoes, Salt, Pepper, Basil, Parsley, Sugar, and Grated Parmigiano Reggiano cheese. Mixed together in the bowl until all of the ingredients are blended. If the mix seems too dry add a bit more Olive Oil and Rice Wine Vinegar, but not too much. You will need to taste. Place refrigerator  for 1 hour before serving. This salad is served cold.

Simple Zucchini,Yellow Squash, and Peas

1 Large Zucchini sliced
1 Large Yellow Squash sliced
1/2 cup Petite Peas or Peas
1tbsp Olive Oil
1tbsp Leek slices
1tsp Parsley
Salt and Pepper to taste


On the stove top pour the Olive Oil in a pan on medium heat. Place Zucchini, Parsley, Leeks,Yellow Squash, Salt, and Pepper in pan. Sauté them until al dente. Lastly pour Peas in with other veggies and do not over cook them. Serve and enjoy. (Thank you to my friend Julie for the gorgeous Zucchini and Yellow Squash fresh from her garden.)

Cali Caprese Steak Burger

Make the Cali Caprese Recipe
Leftover Grilled Tri Tip or make the Grilled Tri Tip recipe (hot or cold)
Hamburger Buns

This so easy! Place thinly sliced Tri Tip on hamburger bun. On top of the Tri Tip place Mozzarella, Tomato, and Avocado. Eat! Yum. (If you want a Vegetarian version leave the Tri Tip out.)

Tri Tip and Veggies Grilled

1 Tri Tip
SZEGED Steak Rub
1 Beef Steak Tomato
Sliced Zucchini
2 tbsp Olive Oil
Salt and Pepper


Heat your grill to medium high heat. Rub Szeged Steak Rub onto both sides of the Tri Tip. Place Tri Tip on Grill.  Take the Beef Steak Tomato and Zucchini roll them in Olive Oil . Salt and Pepper both sides of Veggies lightly. Place Veggies on Grill. Turn the Veggies to ensure grilling of  both sides. Once Tri Tip is cooked to the  internal temperature of your liking and Veggies are soft. (Tomato's skin is pealing/ cracking and Zucchini is glossy. ) They are done and Enjoy!