Cucumber Noodle Salad

Cucumber Noodle Salad
Prep Time: 5 min    Cook Time: 0 min    Ready In: 5 min
Serving Size: 2


INGREDIENTS

1 Long English Cucumber
2 Tbs Olive Oil
1 Tbs Sesame Oil
1 Tsp Grated Ginger
1 Zest Lime
1 Juice of Lime
1 Tsp Chili Flakes
1 Tbs Soy Sauce
1 Tsp Rice Wine Vinegar
3 Springs of Parsley 


DIRECTIONS

In a small bowl, combine all of the ingredients except for cucumber and mix well.

Use a peeler to peel the cucumber to form a noodle like shape. Stop peeling the cucumber when you have reached to the seeded part. Discard the seeded part of the cucumber.

Place the cucumber noodles onto a serving plate and pour the salad dressing over and serve!

Heirloom Tomato Salad

Heirloom Tomato Salad
Prep Time: 10 min    Cook Time: 0 min     Ready In: 10 min
Serving Size: 8


INGREDIENTS

2 Cups of Basil Leaves
2/3 Cup Olive Oil
1/2 Tsp Salt
1/2 Tsp Ground Black Pepper
1/2 Tsp White Wine Vinegar
5 Cups Assorted Heirloom Tomatoes


DIRECTIONS

Place basil, olive oil, salt, pepper and vinegar into a blender and blend well.
Spread the pesto sauce onto the base of a serving plate.
Cut the tomatoes into what ever shapes you like and place them on top of the pesto.

Tip: You can prep this salad a head of time for any party, the colours of the tomatoes are just wonderful!!

Purple Pepper Salad

Purple Pepper Salad
Prep Time: 15 min    Cook Time: 0 min    Ready In: 15 min
Serving Size: 6


I was shopping and came across some purple bell peppers. I couldn't resist, so I brought a couple home to try out. Compare to the yellow and red bell peppers, purple ones do not have as much water content, but it is definitely still worth a try!


INGREDIENTS

2 Purple Peppers
1 Can Black Beans
1 Can Corn
1 Cucumber
4 Tomatoes
8 Springs of Parsley
1 Tsp Salt
2 Tbs Olive Oil



DIRECTIONS

Dice peppers, tomatoes and cucumber into large cubes. Rinse black beans under cold water. Drain corn, and finely chop parsley.

Add all of the ingredients into a bowl and mix well.

Avocado & Crab Salad

Avocado & Crab Salad
Prep Time: 10 min       Cook Time: 0 min   Ready In: 10 min
Serving Size: 2


INGREDIENTS

1 Lb Crab Meat
1 Avocado
1 Lime (Juice & Zest)
8 Springs Parsley
2 Tbs Mayo



DIRECTIONS

Cut avocado into large cubes. Put the avocado into a medium size bowl.

Add in zest of a lime and pour the juice of the lime onto the avocado to prevent it from browing.

Add in finely chopped parsley and crab meat. Mix in mayo and place onto a serving plate.

Radish Salad

Radish Salad
Prep Time: 10 min    Fridge Time: 2 hr     Ready In: 2 hr 10 min
Serving Size: 2


INGREDIENTS

1 Tbs Dried Dill
1 Tbs Lemon Juice
4 Springs Green Onions
1 Tbs Salt
1/2 Tbs Sugar
1 Tsp Mustard
1/4 Cup Olive Oil
1 Pinch Ground Black Pepper
1 Bunch Multi-Colour Radishes (Ava. Whole Foods)

DIRECTIONS
Thinly sliced radishes and dice green onions.
In a bowl, combine all ingredients and marinate the radish in the fridge for 2 hours.
Drain before serving salad.

Pasta & Crab Salad

Pasta & Crab Salad
Prep Time: 30 min      Cook Time: 9 min       Ready In: 39 min
Serving Size: 8


INGREDIENTS

2 Lb Crab Meat
1 Box Mini Shell Pasta
1 Cup Frozen Vegetable
1 Stalk Celery
1 Green Pepper
1 Can Corn
1 Red Pepper
1/2 Cup Mayo
1/2 Tbs Old Spice Seasoning
1/4 Tbs Salt
1 Zest of Lemon
1/2 Tbs Lemon Juice
8 Springs of Parsley


DIRECTIONS

Cook pasta as per direction on the box and chill it with cold tap water.

Cook the frozen vegetables and again chill it with cold tap water.

Dice peppers and celery and parsley.

In a large bowl, mix all ingredients together and serve!


 

Thai Pan Seared Scallop

Prep Time: 10 min      Cook Time: 6 min     Ready In: 16 min

Serving Size: 2

INGREDIENTS

6 Extra Large Scallops

2 Tbs Vegetable Oil

Salt to Taste

Pepper to Taste

2 Handful of Mixed Greens

2 Strand of Fresh Thai Basil

2 Lime Wedges

THAI SAUCE

3 Tbs Olive Oil

1 Tbs Fish Sauce

1 Zest of Lime

1/2 Lime Juice

1/4 Bunch of Coriander, Chopped

1 Red Chili, Minced

1/4 Tsp Cayenne Pepper

2 Cloves Garlic, Minced

2 Tbs Butter

1/2 Tsp Sugar

DIRECTIONS

If scallops are frozen make sure you defrost scallops in the fridge at least one day a head of time.

Rinse scallops and pat surface dry. Heat large pan to medium high heat and add vegetable oil to sear the scallops.  Make sure the pan is hot and scallop is dry before placing scallop onto the pan.

Space scallops onto the pan such that you have enough room to flip them around. Do not over crowd the pan. Cook scallop for 2 minutes each side. Season scallop with salt and pepper while cooking. Scallops are done when both sides have a crispy looking crust.

Remove scallops from pan and place on paper towel to drain.

Place all the sauce ingredients into the pan and bring it to a boil and cook for 2 minutes.

Place mix green on one side of the serving plate. Place scallops on the other side of the plate and top with sauce.

Cantaloupe & Watercress Salad

Cantaloupe & Watercress Salad

Prep Time: 15 min    Cook Time: 0 min    Ready In: 15 min

Serving Size: 6

INGREDIENTS

2 Cups of Dice Cantaloupe

1 Bunch Watercress, Leave only
1 Lime Zest
2 Tbs Lime Juice

12 Slice Prosciutto

2 Tbs Olive Oil

2 Tbs Balsamic Vinegar

1 Tsp Sugar

2 Tbs Raspberry Puree, Sieved to remove seeds



DIRECTIONS

On a serving plate, place cantaloupe on the base and top with watercress leaves. Fold prosciutto into roses and place onto the middle of the plate.

In a small bowl, whisk together, oil, balsamic, sugar, lime zest, lime juice and raspberry puree.

Top salad with dressing, and serve immediately!

Kale Salad

Kale Salad
Prep Time: 5 min        Fridge Time: 30 min    Ready In: 35 min
Serving Size: 4


INGREDIENTS
1 Bunch Kale
1 Carrot
1/4 Red Onion
1 Avocado
2 Tbs Lemon Juice
2 Tbs Toasted Sesame Seeds
1/2 Tsp Soy Sauce

DIRECTIONS
Remove stem from kale and chop finely. Shred carrot and red onion.
Cut avocado into cube and toss with lemon juice. Mash avocado into kale, toss with carrot and red onion. Set aside at room temperature for 30 minutes before serving to allow kale to soften. Top with sesame seeds and mix with soy sauce.

Salmon Tatare

Salmon Tatare
Prep Time: 30 min      Cook Time: 0        Ready In: 30 min
Serving Size: 4


INGREDIENTS

3/4 Lb Sashimi Grade Salmon
2 Tbs Mirin
1 Tbs Sake
1 Tsp Wasabi Paste
3 Tbs Soy Sauce
1/2 Tsp White Miso
1/2 Tsp Sugar
1 Tsp Lemon Juice
4 Tbs Caviar
4 Tbs Wasabi Mayo
4 Tbs Paprika Mayo


DIRECTIONS

In a non-metallic bowl, mix together mirin, sake, wasabi, soy sauce, miso, sugar and lemon juice. Dice salmon into cube 1/2 cm by 1/2 cm. Add into marinate and let it sit in the fridge for at least 30 minutes and up to 2 hours.

Drizzle serving plate with wasabi mayo and paprika mayo. With a circle cookie cutter, pack down salmon so the salmon will hold the shape. Take off the cutter and top with caviar and serve immediately!

Beet Salad

Beet Salad
Prep Time: 1 hr 20 min       Cook Time: 30 min     Ready In: 1hr 50 min
Serving Size: 4


I have found this recipe online and I have tried it out. The lettuce didn't really fit in here and I think it would be better to omit the lettuce.

INGREDIENTS

4 Medium Size Beets
3 Large Oranges
1 Lime
1/4 Cup Olive Oil
Salt to Taste
Ground Black Pepper to Taste
2 Tbs Orange Juice
1 Roman Lettuce


DIRECTIONS

Bring a pot of water to boil. Put in beets and turn heat to medium and cook for 30 minutes.
Cool beets and cube beets into big chucks. In a bowl, mix together orange zest, lime juice, orange juice,olive oil, salt, pepper and beets. Let beets cool for at least one hour in the fridge.

Cut the top and bottom of oranges. Remove peel with a knife and cut between skins to obtain orange wedge. 

Rinse roman lettuce and tear into pieces. Place lettuce onto a serving plate. Top with beets and orange slices and serve!

Watermelon & Tomato Salad

Watermelon & Tomato Salad
Prep Time: 10 min      Cook Time: 0 min     Ready In: 10 min
Serving Size: 4


This recipe is actually an inspiration from Rick Moonen Restaurant at Las Vegas.
I have had a version on watermelon and tomato salad at his restaurant and this is my take on the dish!

INGREDIENTS
2 Cups Diced Watermelon
2 Sliced Heirloom Tomatoes ( I couldn't find any Heirloom so I just used regular ones)
4 Medium Basil Leave
4 Tsp Feta Cheese

Paprika Aioli
1/2 Mayo
1/4 Cup Fresh Lemon Juice
3 Tbs Paprika
1 Tbs Tomato Paste



DIRECTIONS

Mix mayo, lemon juice, paprika and tomato paste together in a bowl.

Place tomatoes and watermelon on serving dish. Top with cheese and drizzle with aioli. Sprinkle with chopped basil leave.

I have seared some scallops along with this dish as a side to go along with the salad.

Pasta Salad With Grilled Vegetables

Pasta Salad With Grilled Vegetables
Prep Time: 15 min    Cook Time: 25 min     Ready In: 40 min
Serving Size: 6


INGREDIENTS

1 Cucumber, Diagonal Cut Into 1/2" Slice
1 Large Zucchini, Diagonal Cut Into 1/2" Slice
2 Orange Bell Pepper, Cored and Seeded, Quartered
2 Tbs Olive Oil
6 Cups Cook Pasta, Drained & Chilled
1 Cup Corn
1 Cup Fresh Mozzarella, Diced Into Bite-Size
1 Cup Grape Tomato, Halved
1/2 Small Red Onion, Thinly Sliced
2 Tbs Chopped Basil
1/2 Cup Balsamic Vinaigrette
1/4 Tsp Salt
1/4 Tsp Fresh Ground Black Pepper



DIRECTIONS

Preheat grill to medium high. Brush corn, zucchini and peppers with olive oil and grill vegetables for 10-15 minutes until tender turning once only.

Set grilled vegetables aside to cool. Cut vegetable into bite size.

In a large bowl, toss together grill vegetables, pasta, mozzarella, onion, tomatoes, basil, vinaigrette, salt and pepper.

Vietnamese Salad Roll

Vietnamese Salad Roll
Prep Time: 30 minutes            Cook Time: 0          Ready In: 30 min
Serving Size: 20

INGREDIENTS
20 Sheets of Rice Paper Rounds
1 lb Pre Cook Shrimp
1 Pkg Shredded Carrots
1 Cucumber
1 Lettuce

DIP
1/2 Cup of Peanut Butter
1/3 Cup of Soy Sauce
2 Tbs Honey


DIRECTIONS
Julienne cucumber, devein shrimp cut it half. Soak rice papers into cold water for about 1 minute or until it is soften. Place some lettuce, carrots, cucumbers onto the rice paper, line 3 pieces of shrimp one inch apart of the vegetable like the picture above. Fold in both side of the rice paper and roll.

Mix peanut butter and soy sauce until smooth. Add in honey and stir until blended.

Grapefruit Salmon Salad

Grapefruit Salmon Salad

Prep Time: 10 min    Cook Time: 15 min    Ready In: 25 min

Serving Size: 4

INGREDIENTS

4 Pc of Salmon

2 Avocado

2 Grapefruit

4 Cups of Arugula

1/2 Cup of Alfalfa Sprouts

SAUCE

1/2 Cup of Grapefruit Juice

1/4 Cup of Olive Oil

1 Tbs Sugar

1 Tbs Dijon Mustard

1 Tsp Salt

2 Spring of Dill, chopped into small pieces

DIRECTIONS

Pre-heat oven to 400 degrees. Bake salmon for 16 minutes. Place arugula onto a serving plate. Cube avocado.
Cut the top and the bottom of the grapefruit off. Use a curving cut, slice off the peel portion of the grapefruit. Cut into big wedges by cutting between skins.

Top arugula with avocado, grapefruit wedges, alfalfa sprouts.

Combine all ingredients for the sauce and top over the sauce.

Tomato Basil Mozzarella Salad

Tomato Basil Mozzarella Salad
Prep Time: 5min     Cook Time: 0 min     Ready In: 5min
Serving Size: 4


This is a really simple recipe!

INGREDIENTS
2 Tomatoes
1 Fresh Mozzarella Ball (Ava. at superstore in a package see photo)
12 Basil Leaves
2 Tbs Extra Virgin Olive Oil
Salt to taste


DIRECTIONS
Slice tomatoes and mozzarella into 1cm thick. Place a slice of mozzarella on a serving plate, top with tomato, basil. Drizzle with olive oil and salt.

Crab Cake

Crab Cake

Prep Time: 4hrs     Cook Time: 12min     Ready In:  4hrs 12mins
Serving Size: 4


INGREDIENTS
Salad
4-5 Baby Cucumbers largely diced
2 Cups of Arugula
1 Tbs Salt
1 Tbs Sugar
1 Tbs Rice Vinegar

Tartar Sauce
1 Cup of Mayo
3 Shiso Leaves roughly chop
1/4 Cup of Gherkins roughly chop
3 Tbs Capers roughly chop
2 Tbs Tarragon roughly chop
1 Tbs Rice Vinegar
1/2 Tsp Dijon Mustard

Crab Cake
1 Cup of Crab Meat
1 Cup of Shrimp Head Peeled
2 Tbs Celery Finely Chop
1Tbs Tarragon Finely Chop
1 Tbs Chives Finely Chop
1 Lemon (Zest Finely Grated)
1/2 Cup of Mayo
2 Cup of Panko
2 Tbs Olive Oil

Salad: In a small bowl, combine salt and largely diced cucumber and let sit in the fridge for 4 hours.
Rinse salt off and toss cucumber with sugar and rice vinegar

Tartar: mix all the ingredients together

Crab Cake: combine all ingredients except for Panko and oil and let it sit in the fridge for 1hr

Pre-heat oven to 350 degrees. Shape crab cake into 4 equal size balls, coat with Panko bread crumbs.

Grease pan and bake crab cake for 13 minutes.

Fill a serving bowl with arugula, top with cucumber. Add the crab cake ontop and drizzel with tartar sauce.

Ahi Tuna Salad

Ahi Tuna Salad
Prep Time: 10min   Cook Time: 3min  Ready In: 13min
Serving Size: 2

INGREDIENTS
1 Cucumber
1 Yellow Pepper
1 Small box of Baby Spring Mix
2 Tbs Rice Vinegar
2 Tbs Soy Sauce
2 Tbs Sesame Oil
2 Tbs Grapeseed Oil (or any Vegetable Oil)
1 Tbs Water
1/4 Tsp Mustard Powder ( I didn't have any and sub Dijon)
1/4 Tsp Ground Black Pepper
1/2 Tsp Sugar
Pinch of Toasted White Sesame Seed
Pinch of Toasted Black Seasme Seed (You may want to use a better qualtiy Sesame Seed as the taste will come through better. I brought mine from South China Seas Trading Co. Granville Island $3.95/82g)

1lb Ahi Tuna Sashimi Grade ( Ava. at Granville Island make sure you ask if you can smell the fish before you buy. The Tuna should NOT smell fishy and the the colour should be deep red. $27.99/lb)
Sea Salt to Taste
Ground Black Pepper to Taste


DIRECTIONS
Slice Cucumber into thin slices and julienne Yellow Pepper

Salad Dressing: In a small bowl combine Rice Vinegar, Soy Sauce, Sesame Oil, Grapeseed Oil, Water, Mustard, Black Pepper, Sugar and wisk for 10seconds. The oils and water should emulsify and come together as a sauce. Add a pinch of Toasted White and Black Sesame Seed.

In a large bowl, combine cucumber, yellow pepper baby mix greens and toss with the salad dressing.

Heat up the cast iron grill pan and coat with oil. (I got mine at Winners for $12.99, if you don't have one you can use a non-stick pan.) Portion Tuna into 1/2lb, season with sea salt and groud pepper before you put it on the grill. Make sure the grill is hot and grill for 1min on high. Turn tuna over and repeat for 1min. Grill the remining sides for 30seconds and take it off the grill.

You may grill the tuna longer depending on how rare you would like your tuna to be. I like mine rare so I did 1min each. You may increase to 2min each side at most otherwise your tuna will be fully cooked.

Slice the tuna with a sharp knife about 1/2inch thick.

Place the salad on a serving dish and top with the slices of tuna.

Enjoy!!