1/4 cantaloupe, sliced into thin strips (add more if you like)
Raw cauliflower, chopped
1 avocado, sliced
Red wine vinegar
1/2 lime (or lemon)
Salt & pepper
Red pepper flakes
Add salmon fillets to a roasting pan lined with foil. Drizzle fillets with olive oil and season with salt, lemon pepper and red pepper flakes. Broil on Hi for 10 minutes or until fillets flake easily with a fork. Set aside.
Chop kale thin and toss with red wine vinegar while you prep the rest of the ingredients. Whisk together the olive oil and lime juice in a small bowl and season with salt and pepper. Once you are ready to serve, top with cantaloupe and cauliflower in a large bowl and toss with dressing.
Divide salad into 2 bowls. Top with avocado and salmon fillets.
Highly recommended with a nice bottle of white or rose. We enjoyed Miraval!
The California fig season is officially underway! These fragile, pear-shaped beauties are one of our favorites and between Rochelle and I, we are fortunate enough to have five beautiful fig trees to harvest from. Plump and mildly sweet, fresh figs are delicious in their natural state or can be added to an array of savory or sweet dishes. Below are a few of our favorite ways to enjoy fresh California figs:
Goat Cheese and Fig Toast
Bread of your choice, toasted (we use Beckmanns bread from our local farmers market)
Fresh figs, sliced
Raw organic honey
Salt and pepper
Drizzle toast with olive oil, season lightly with salt and pepper and toast. Spread the fresh goat cheese on the warm toast, drizzle with honey, add a little pepper and top with fresh fig slices. Garnish with thyme.
Add this easy-to-make salsa to sliced, smoked steak for a hint of sweetness.
Fresh figs, cut into bite sized pieces
2 tablespoons olive oil
2 tablespoons rice wine vinegar
Fresh parsley, chopped
Pinch salt & pepper
Mix together oil, vinegar, salt and pepper. Drizzle over figs, add parsley and scallions and mix to combine. Garnish with blue cheese crumbles. Also, great on a steak crostini!
Blue Cheese, Honey and Walnut Figs
This super easy, savory appetizer bursts with some incredible flavors. The saltiness of the blue cheese complements the sweetness of the ripe homegrown figs finished with a delightful nuttiness of toasted organic walnuts. Click here for the recipe
For Christmas my Father surprise us with a Traeger smoker for our new home and we couldn’t have been more excited. We immediately set it up and started smoking – tri tip, steaks, veggies, you name it. Recently, I had some beautiful salmon fillets left over and decided to throw it on the smoker for about 25 minutes for these easy-to-make smoked salmon cakes.
2 small salmon fillets
1 cup panko plus extra for coating
2 eggs, beaten
1 small onion, diced
1/4 cup minced fresh flat-leaf parsley (or any other herbs you prefer)
1/2 cup Parmesan cheese
1/2 lemon, juiced
Salt and pepper
If you’re using a Traeger, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10-15 minutes. Season the salmon with salt and pepper. Place the salmon directly on the grill grate and cook for 25 minutes. Remove fish from the grill and allow it to rest for about 10 minutes. (alternatively, you can grill, bake or pan fry the salmon).
Once the salmon has slightly cooled, lightly pull the salmon into chunks. In a bowl, beat the eggs then mix together the salmon, panko, onions, herbs, cheese, lemon salt and pepper. Divide the mixture and shape into medium sized patties.
Heat olive oil in a heavy skillet over medium heat. Dip the patties into the extra bowl of panko and evenly coat both sides. Cook for about 4-5 minutes on each side, or until golden brown. Drain on a paper towel lined plate and serve warm with a lemon aioli (mayonnaise, lemon juice, lemon zest, garlic, salt and pepper).