Boa 405 (Mocktail)
From Boa Steakhouse in Santa Monica, CA Ingredients: Servings: 1 1 ounce sparkling water 3 fresh
Strawberry Balsamic Crush
Ingredients: Servings: 1 2 ripe strawberries, hulled, plus 1 for garnish 1 tsp. Traditional Balsamic Vinegar 1/2
Balsamic Bloody Mary
Ingredients: 24 oz vegetable cocktail 1 tsp. celery seed 1 Tbs. freshly ground black pepper 1 lime, juiced, plus
Pineapple Gingertini
Ingredients: 3 oz fresh pineapple juice or pureed pineapple 2 oz Grey Goose Vodka 1 oz lime juice, freshly squeezed
Afternoon Pick Me Up
Ingredients: 1 c. vegetable juice cocktail 2-3 dashes hot sauce, to taste (V8- regular or low sodium) ice, optional
Strawberry Walnut Kale Salad with Creamy Prosecco Vinaigrette
For Vinaigrette: 1/4 c. Prosecco Vinegar 1/2 c. Garlic Olive Oil 1 & 1/2 tsp. Dijon Mustard 1 clove
Salad with Roasted Onion & Blue Cheese
INGREDIENTS: Mixed baby greens 1 endive, finely sliced 2 Tbs. dried cherries 1 apple, sliced 3/4 c. Roasted Onion
Shaved Summer Squash with Pine Nuts & Pecorino
INGREDIENTS: 2 lbs. summer squash (mix of yellow crookneck, as well as medium and baby green zucchini) 10 mint
Spicy Italian Picked Peppers
Ingredients: 2 cups Oregano Balsamic Vinegar 1 cup water 4 cloves garlic 2 tbs kosher or pickling salt 2
Summer Grilled Shrimp
Ingredients: 24 large shrimp, peeled and deveined 1/4 cup Persian Lime Olive Oil 1/2 cup Coconut Balsamic Vinegar 6
Steamed Mussels with Tasso & Spring Onions
Ingredients: • 3 Tbs, any EVOO • ¼ cup diced tasso or smoked ham • 1½ pounds mussels •
Shrimp with Pommery Mustard Sauce
Ingredients: 1 Tbs. Pommery Mustard with Green Peppercorn 2 oz. unsalted butter 2 Tbs. chardonnay 1 shallot, finely diced
Scallops with Fennel
Ingredients: 1lb sea scallops 2 tbs Nocellara Extra Virgin Olive Oil 2 tbs unsalted butter 1 medium fennel bulb
Salmon with Pomegranate Ginger Glaze
Ingredients: 1 c. Pomegranate Balsamic Vinegar 1/2 c. honey 6 slices fresh ginger 2 lemons, sliced 24 oz. salmon
Piña Colada Shrimp with Pineapple Chili Pepper Dipping Sauce
Ingredients: Dipping sauce: 3 oz. Pineapple Balsamic Vinegar 3 oz. Chili Pepper Olive Oil 4 oz. mayonnaise (can substitute
Grilled Salmon with Sherry Vinegar Honey Glaze
Ingredients: 1 c. Pedro Ximenez Sherry Vinegar 2 Tbs. Amora Dijon Mustard 1/4 c. honey 1 tsp. Hot Spanish
Pomegranate and Wildflower Honey Salsa Flatbread
Ingredients 1/2 cup pomegranate arils (seeds) 1/2 cup dried cranberries, chopped 1 shallot, finely chopped 1 tbsp. olive oil
Pear-Cherry Crumble
Ingredients: Struessel: Blood Orange Extra Virgin Olive Oil ¼ cup certified gluten-free whole oats ¼ cup certified gluten-free
Peanut Coleslaw with Blood Orange Oil & Sicilian Lemon Balsamic
Ingredients: • 1 lb. coleslaw cabbage mix • 1/2 c. unsalted peanuts, coarsely chopped • 2 Tbs. creamy peanut
Pasta with Basil & Tomatoes
Ingredients: • 1/2 lb. dried Orchiette pasta • 4 tomatoes (2 lbs.), diced and seeded OR *halved • cherry/grape
Peach White Balsamic Bellini
Ingredients: • 1 c. Peach White Balsamic Vinegar • 1 bottle chilled Proseco or other sparkling white wine •
Paprika Vinaigrette
Ingredients: • 2 Tbs. Sicilian Lemon Balsamic Vinegar • 1/2 tsp. Sweet Spanish Paprika • 1 /4 tsp. Himalayan
Oven Roasted Winter Tomatoes
Ingredients: • 1 1/2—2 lbs Roma tomatoes • 1/4 tsp. dried oregano • 1/4 c. Cobrancosa Olive Oil •
Orzo Salad
Ingredients: • 1 lb. orzo • 1/4 c. C&C Meyer Lemon Oil • 1 pint cherry tomatoes, halved •
