Recipes

Salad of Mixed Greens with Orange, Grapefruit and Avacado
Serves 6-8

Salad:
	Mixed Spring Greens
	Pink Grapefruit Sections
	Orange Sections
	Very Thinly Sliced Red Onion
	Sliced or Diced Avacado

Dressing:
1 (6-oz) Can	Frozen Orange Juice Concentrate, thawed
3/4 cup	Canola Oil
1/4 cup	Aplle Cider Vinegar
3 Tbsp	Sugar (or less if desired)
1/2 tsp	dry mustard
Dash	Tabasco
	Salt and Fresh Ground Pepper
3 Tbsp	Minced Fresh Cilantro

For the Dressing: Mix all ingredients until smooth and combined in the bowl of a food processor. Drizzle over salad. This will keep well for about 5 days in the refrigerator.

Wasabi-Crusted Striped Bass
Serves 4

2-4	Silver Streak striped bass fillets
	Salt and Pepper
1 Cup	Wasabi Peas, finely chopped
1 Cup	Panko crumbs
1 Tbsp	Lemon zest
1/2 Cup	All-purpose flour
2	Egg whites, lightly beaten
	Pecan Oil
	Lemon and parsley to garnish

Season fish on each side with salt and pepper. Combine the wasabi peas, panko crumbs and lemon zest in a shallow bowl. Dredge fish first in flour, then dip in egg whites, and then coat each side in crumb mixture. Place on a sheet pan and refrigerate for 20 minutes. Heat a small amount of oil in a nonstick skillet over medium heat. Cook fish, turning once until golden brown on both sides and cooked through, about 4-5 minutes. Serve with Lemon Wasabi Sauce.

Lemon Wasabi Sauce
Makes 3/4 Cup

1 Tbsp	Lemon Juice
1 Tbsp	Lemon zest
2 Tbsp	Wasabi paste (or to taste)
1/3 Cup	Mayonnaise
1/3 Cup	Sour Cream
1 Tbsp	Minced chives

Stir all ingredients together until smoothly combined. Chill before serving.

Rice and Bulgur Pilaf
Serves 6 to 8

1/2 cup	Rice Wine Vinegar
1/2 cup	Pecan Oil
1 tsp	Sesame Oil
1 cup	Cooked Wild Rice
1 Cup	Cooked Brown Rice
1/3 cup	Cooked Barley
1/2 cup	Soaked Bulgur Wheat
1 cup	Very Coarsley Chopped and Toasted Pecans
1 1/2 cups	Frozen Corn, thawed
1 large	Tomato, seeded and diced
4	Green Onions, sliced, including tops
1/2 medium	Red Bell Pepper, diced
1/2 cup	Minced Flat-leaf Italian Parsley or Cilantro, or a combination
	Salt and Pepper to taste

In a large bowl whisk together the rice wine vinegar, pecan oil and sesame oil. Add the other ingredients and toss until well combined. Refrigerate overnight.

Remove from refrigerator about 30 minutes before serving.

Easy Baked Alaska
Serves 6

6 slices	Pound Cake
6 scoops	Ice Cream, frozen very hard
Meringue:
4 large	Egg Whites
6 Tbsp	Powdered Sugar
1/8 tsp	Salt
1 tsp	Pure Vanilla Extra

	Chocolate Sauce (your favorite brand)

Preheat oven to 450°.

Cut pound cake slices with a cookie cutter to the same diameter as the ice cream scoops. Place the cake slices on a silpat-lined (or parchment) baking sheet.

Beat egg whites until very foamy. Gradually add powdered sugar and salt. Continue beating until they form stiff and shiny peaks, Stir in the vanilla.

Place the frozen ice cream scoops on top of the cake rounds. Quickly spread each with the meringue, taking care to completely cover the ice cream and the edges of the cake. Bake 3-4 minutes until the meringue is lightly browned. Transfer to a serving plate and surround with a puddle of chocolate sauce.