SPA CUISINE

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Summer Spa Cuisine Recipes

ISPA members are sharing their favorite spa cuisine recipes for summer 2009.  Scroll down to take a look at the mouthwatering healthy food spas across the world will be dishing out this summer. 

Appetizers

Golden Door, Escondido, CA 
www.goldendoor.com

Spiny Lobster and Mango Gazpacho Shooters

A creamy sweet mango and citrus puree is studded with crisp vegetables and succulent lobster. Serve in shot glasses as indi­vidual "shooters" or in bowls as the soup course to the meal. The lobster can be replaced by 12 ounces shrimp, steamed, shelled, and chopped.  Makes 20 (2 1/2 ounce) servings; or serves 6 as a first course

1 (1 ½ -pound) live Spiny or Maine lobster, or 6 to 8 ounces shelled cooked lobster meat (1 ¼ to 1 ½ cups)
1 large mango, peeled and diced (2 cups)
2 cups fresh orange juice (from 6 oranges)
3 teaspoons fresh lime juice (from 2 limes)
2 tablespoons extra-virgin olive oil
1 medium cucumber, peeled, seeded, and finely diced (1 ½ cups)
1 small red bell pepper, seeded and finely diced (1 cup)
1 medium red onion, finely diced (1 ½ cups)
1 small serrano chile, seeded and minced (1 tablespoon)
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro leaves
1 ½ teaspoons sriracha or Vietnamese chile-garlic sauce, or a few dashes of hot pepper sauce (optional)
½  teaspoon kosher salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
Pea shoots, for serving

In a large saucepan, bring 3 quarts of lightly salted water to a boil. Put the lobster into the pot head first and lightly simmer, covered, until the lobster turns bright red, 11 to 13 minutes. (If the lobster is boiled too harshly, it will make the delicate meat tough.) Transfer the cooked lobster to a bowl of ice water to cool.

When cool enough to handle, twist the claws off the body if using Maine lobster. Crack open the claws and slice open the joints that connected the claws to the body and dice the meat. Twist the tail to separate it from the body. Split the tail open lengthwise and remove the meat. If serving shooters, dice the tail meat; set aside about 1/3 cup for garnish and add the rest of the diced tail meat to any claw meat. If serving in soup bowls, slice the tail meat crosswise into ¼ -inch-thick slices and set aside for garnish. If desired, use a skewer to push meat out of the legs and to pull it out of the rounded flippers at the bottom of the tail. You may lift off the hard shell from the body and find meat there. Refrigerate the lobster meat until ready to serve.

In a blender, combine the mango, orange juice, lime juice, and olive oil and process until smooth, about 1 minute. Transfer the puree to a medium bowl and stir in the cucumber, bell pepper, onion, serrano, garlic, cilantro, sriracha, salt, and pepper. Refrigerate for at least 3 hours and up to 6 hours.

When ready to serve, stir the diced lobster meat (except the meat reserved for garnish) into the gazpacho. If serving shooters, divide the gazpacho among twenty chilled shot glasses. Top each shooter with 1 scant teaspoon of diced lobster and a pea shoot. Arrange the shooters on a platter and serve.

If serving as a soup course, divide the soup among six chilled soup bowls. On top of each bowl, arrange a few slices of tail meat in a fan and top with a few pea shoots.

Drizzle baguette slices with olive oil and season with salt and pepper. Toast in 400 degree oven for 5-8 minutes, until golden brown. Mix remainder of tomato/basil ingredients and season with salt and pepper. Top each baguette slice with 1 tsp of the tomato mixture. Serve at room temperature.

Mii Amo, a Destination Spa at Enchantment
http://www.miiamo.com/

Crab Spring Rolls with Mango-Chile Dipping Sauce
Spicy, sweet, crunchy, and cool-this light entree embodies all the refreshing flavors and textures that make Southeast Asian foods so popular. Edible rice paper is usually sold in cellophane packages containing eight or more pieces. Look for them in Asian grocery stores and in the Asian foods section of many supermarkets. The papers last indefinitely when stored airtight at room temperature.

In a small skillet, heat the sesame oil over medium heat until hot but not smoking. Add the snow peas, red bell pepper, and 1. tablespoons of the carrot. Cook, stirring and tossing, until crisp-tender, 1 to 2 minutes. Scrape the mixture into a large bowl and set aside to cool.

Add the crab to the cooled vegetable mixture, tossing gently to mix. In a shallow bowl, working with 1 at a time, soak the rice paper in hot tap water just until soft and pliable, about 45 seconds. Carefully remove it from the water, shaking off any excess, and lay it on a flat work surface. Spoon one fourth of the crab mixture down the center and sprinkle with 1 teaspoon of the mint. Fold in the top and bottom edges of the paper to enclose the filling, then roll to form a tight cylinder. Place it seam-side down. Repeat with remaining rice paper and filling. (The rolls can be kept at cool room temperature for up to 1 hour when covered with a damp paper towel. If longer, refrigerate.)

Cut each spring roll in half diagonally and arrange it on a plate. Top each roll with 1 tablespoon each of sprouts and additional carrot. Drizzle the chile sauce over the plate for garnish. Serve at once with a cup of the dipping sauce on the side.

Note: Sriracha hot chile sauce is available at Asian grocery stores and in the Asian foods section of many supermarkets.

160 cal, 3 g fat, 13 g prot, 21 g carb

1 cup Mango-Chile Dipping Sauce (recipe follows)
2 teaspoons Asian sesame oil
1 ½ tablespoons matchstick-sized pieces snow peas
1 ¼ tablespoons matchstick-sized pieces red bell pepper
1⁄3 cup matchstick-sized pieces carrot, divided
8 ounces crab meat, drained and picked over to remove shells and cartilage
4 pieces edible dried rice paper (spring roll skins), each about 8 inches
4 teaspoons minced fresh mint
4 tablespoons daikon sprouts
4 teaspoons Sriracha hot chile sauce

Mango Chile Dipping Sauce
1 cup mango puree
2 tablespoons rice vinegar
1 tablespoon tamari sauce
1 tablespoon minced green onion (scallion)
1 tablespoon fresh cilantro, chopped
½ teaspoon minced fresh ginger
½ teaspoon minced garlic
½ teaspoon Sriracha hot chile sauce

Mohonk Mountain House, New Paltz, New York,
http://www.mohonk.com/


Red Peppers with basil and pistachio oil

"The pistachio oil is unique and simple to make; its bold flavor complements the rich, sweet taste of the red peppers."

Ingredients:
4 Red Peppers
1 bunch basil
1 cup toasted pistachios
1 cup extra virgin olive oil
Fleur de Sel to taste
Cracked black pepper to taste

Directions: Char grill the peppers over flame until blackened. Wash skin off until all blackened skin is removed. Puree pistachio and olive oil in blender until smooth. Cut basil into very thin strips. Place roasted peppers on plate and sprinkle with salt and pepper.  Drizzle pistachio oil over and top with basil. Serve immediately. Serves four.

Scallop Ceviche
"In this ceviche, the lime juice denatures the protein in the scallops, allowing them to cook without heat."

Ingredients:
2 cups bay scallops
1 cup fresh lime juice
π cup freshly chopped cilantro
1 tsp minced garlic
2 red jalapenos, finely diced with seeds
π cup lime zest
1 red onion, finely minced

Directions: Mix all ingredients and marinate for 24 hours in refrigerator. Spoon ceviche into martini glass and add enough liquid to cover. Garnish with fresh lime zest. Serves four

Red Mountain Resort & Spa, Ivins, Utah
http://www.redmountainspa.com/

Grilled Eggplant Rolls


Ingredients
2 large              EGGPLANTS, PEELED & SLICED 1/2" THICK LENGTHWISE
2 medium         RED BELL PEPPERS, JULIENNE
1 medium         RED ONION, JULIENNE
1 C                  CARROTS, JULIENNE
1/2 C               PORTABELLO MUSHROOMS, JULIENNE
1 T                   GARLIC, MINCED
8 oz.                 FRESH SPINACH
2 C                  MARINARA SAUCE
6 oz.                 MOZZARELLA CHEESE SUBSTITUTE (such as Soy Kaas)
OLIVE OIL     
to taste             SALT & PEPPER
Servings: 6

Directions for Prep: Lightly spray eggplant with olive oil. Place on hot broiler until eggplant is soft enough to roll without tearing.  Sauté the mushrooms, bell peppers, onions, carrots, celery and garlic until just tender.  Add spinach. Take off heat and place in mixing bowl.  Toss in 2 to 3 tablespoons of pasta sauce and shredded soy cheese.  Place some of mixture on each eggplant slice and roll. 

Directions for Cooking: Place eggplant rolls in lightly oiled sauté pan. Top with marinara sauce and small amount of shredded cheese.  Bake in oven until hot through. Recipe Nutrient Analysis, Single Serving
Calories: 180   
Net Carbs: 18g            
Protein: 11g
Fat: 7g
Saturated Fat: 0g         
Cholesterol:0 mg
Sodium: 290mg           
Total Dietary Fiber: 5g
CPF Ratio: 39-25-36 

 
Banana Bread

Ingredients
3/4 C         SUGAR
1 C + 3T    CANOLA OIL
2 large        EGGS
1C + 3T     MASHED BANANAS
1/4 C         WATER
1/3t            SALT
1 1/3 C      ALL-PURPOSE FLOUR
1/2 t           BAKING SODA
1/4 t           BAKING POWDER
3/4 t           CINNAMON
1/4 t           NUTMEG
1/2 t           ALLSPICE
1/3 C         CHOPPED NUTS (PECANS, WALNUTS, ETC.)

Directions for Banana Bread: Mix the sugar and oil, add eggs, and stir until well blended. Mix in the mashed bananas, water and salt. Separately, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and allspice. Sift. Combine the flour mixture with the banana mixture. Stir in the nuts. Bake for 55-60 min. at 350F. The bread is done when a toothpick comes out clean.

Recipe Nutrient Analysis, Single Serving
Calories: 87     
Net Carbs: 13g            
Protein: 1g
Fat: 4g
Saturated Fat: trace     
Cholesterol: 16 mg
Sodium: 55mg
Total Dietary Fiber: 1g
CPF Ratio: 58-6-36

Topnotch Resort and Spa, Stowe, VT
www.topnotchresort.com

Simple Ahi Tuna Tartare with Avocado and Soy Lemon Dressing
For the dressing:
1 teaspoon Wasabi powder
2 1/2 teaspoons white Mirin (Chinese white Wine) 
1 teaspoon of lemon juice
2 tablespoons Honey    
2 tablespoons rice wine vinegar
4 tablespoons light soy sauce

Simply add all ingredients in a blender, blend for 30 seconds and place in the refrigerator.

For the tuna:
16 ounces of trimmed and diced Ahi tuna, cut into 1/8 dice
6 tablespoons extra virgin olive oil
3 ripe avocados, peeled and diced
Pinch of kosher salt
1 ounce of 1/8 diced croutons

Add the extra virgin olive oil and salt with the tuna and mix. Add the croutons to the diced avocados and mold into a square or round shape. Then add the tuna on top of the avocado mixture. Finish with the dressing around the tartare.  This dish is best served in a chilled bowl.

Desserts

Elmwood Spa, Toronto, Ontario
http://www.elmwoodspa.com/



Fruit Pasta with Melon Noodles, Lemon Mango Puree, Watermelon, Berries, Vanilla Chantilly and Mint

SERVES 1
30 g     Honeydew, Shredded with shredding peeler
30 g     Cantaloupe, Shredded with shredding peeler
15 g     Watermelon, Melon balled into 5 g balls
15 g     Raspberries
15 g     Blackberries
25 ml    Mango Puree
5 ml      Lemon Juice
25 ml    Cream 35%
5 ml      Vanilla Vodka
2 g       Mint

Cut the skin off the melons and use a shredding peeler to make noodles. Using a melon baller scoop out full balls by digging the tool into the melon, when the melon is full of holes scrape away all the pieces of melon and continue making balls. When making the mango puree, combine lemon juice and mango puree and mix well.  For the vanilla Chantilly whip cream until it forms soft peaks, add vanilla vodka and mix well.

When plating place the mango puree at the bottom of the plate, place noodles in center.  Top with Chantilly and mint.  Place berries and melon balls around noodles.

Golden Door, Escondido, CA 
http://www.goldendoor.com/  


Fresh Strawberry Tartlets

Try making these tarts with all different fruits for a wonderful variety and colorful presentation. Blueberries, sliced blackberries, kiwi, diced mango, or pineapple are all great. Just follow this recipe, replacing the strawberries with other fruit, singly or in combination. Depending on how sweet the fruit is, you might be able to skip the sugar all together.  Serves 12

Grapeseed or canola oil or vegetable oil cooking spray, for preparing molds
2 cups raw almonds
1O cups pitted dates
2 pounds fresh strawberries, hulled and quartered
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon light brown sugar
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract

Brush 12 tartlet molds (about 2-3/8 inch x 3/8 inch is a good size) with grapeseed or canola oil or spray them with cooking spray. If tartlet molds are not available, you may shape the individual tarts by hand as directed below; line a baking sheet with parchment paper and lightly coat it with cooking spray.

Place the almonds in the work bowl of a food processor. Process until they resemble bread crumbs, about 30 seconds. Lightly oil a mixing bowl and transfer the ground almonds into it. Place the dates into the food processor with 1 teaspoon of water and pulse until they are well chopped (they will be a little clumpy). Add the dates to the almonds and stir with a wooden spoon until they hold together.

Distribute the mixture evenly among the prepared tartlet molds; there should be about 3 tablespoons per tartlet mold. Press the crumbs evenly onto the bottom and up the sides of the molds to form a crust. Alternatively, use a measuring cup or ramekin to scoop out about 3 tablespoons of the mixture. With lightly moistened hands, press the mixture together and then roll it into a tight ball. Press the ball into a 3-inch disk. Crimp up the edges to make a roughly 1/4-inch rim, and place the shell on the prepared baking sheet. Repeat to make 12 tartlet shells. Refrigerate for 1 to 2 hours.

In a large bowl, combine the strawberries, orange juice, lemon juice, brown sugar, orange zest, and vanilla. Stir to mix well. Cover and refrigerate while you make the crust.

Carefully remove the crusts from the tartlet molds or use a metal spatula to remove the freeform tart shells from the cookie sheet. Place them on serving plates. Using a slotted spoon, pile berries into each crust and serve.

Lake Austin Resort, Austin, Texas
http://www.lakeaustin.com/


Pink Grapefruit / Prosecco Sorbet

4 grapefruit
1 cup sugar
¼ cup clear syrup (kane)
3 cups Prosecco

Zest thin strips of peel from 2 of the grapefruit. Combine with the sugar, syrup and Prosecco and simmer 5 minutes. Strain, discard peel. Juice the grapefruit, strain and add to the syrup. Freeze to sorbet. Serve in "shot" glasses with a sprig of mint.

Mii Amo, a Destination Spa at Enchantment, Sedona, AZ
http://www.miiamo.com/

Fresh Fruit Tart
Makes one 9-inch tart, to serve 6

Our chefs usually serve individual fruit tarts to our guests, but home cooks may find it easier to make one large tart. The recipes for the pastry and luscious filling remain the same throughout the year, but the colorful fruit display on top changes with the seasons. Brown rice syrup is a substitute for honey. Look for it in natural foods stores or in well-stocked supermarkets.

To make the tart shell: Preheat the oven to 375°F. In a food processor, combine the flour and salt. Pulse the machine on and off once or twice to blend. Add the syrup, apple juice, and oil and process, pulsing the machine on and off, just until the dough forms a cohesive mass. Press the dough evenly into a 9-inch tart pan with a removable bottom. (Alternatively, the dough can be divided equally between four 4-inch tart pans.) Weight the crust with pie weights or prick it to prevent puffing. Bake until the crust is lightly browned and cooked through, 25 to 30 minutes (or 15 to 20 minutes for individual tarts). Cool the crust in the pan on a wire rack for 10 minutes; then carefully remove the edge of the tart pan and let the crust cool completely.

To make the filling: In a large bowl, whisk together the eggs, sugar, and cornstarch until well blended. Pour the milk into a medium saucepan. Use a small sharp knife to cut the vanilla bean in half lengthwise. Use the tip of the knife to scrape the vanilla bean seeds into the milk; then add the halved vanilla bean for extra flavor. Cook over medium heat just until bubbles appear around the edge of the pan. Remove the vanilla bean pods (see Note). Whisk about . cup of the hot milk into the egg mixture, then whisk in the remaining milk to blend well. Return the mixture to the saucepan and cook over medium heat, whisking frequently, until thick-similar to the consistency of cold pudding. Pour the custard into a shallow pan or dish, let cool completely, then spread it evenly in the cooled tart shell(s). Arrange fruit decoratively on top. Serve at once, or cover and refrigerate for up to 6 hours. (If making in advance, avoid using fruit that discolors quickly, such as bananas and apples.)

Note: Used vanilla bean pods may be rinsed, patted dry with paper towels, and left at room temperature to dry completely. Place the dried pods inside an airtight container filled with granulated sugar, to infuse the sugar with vanilla fragrance.

480 cal, 15 g fat, 12 g prot, 73 g carb

Tart Shell
1 ½ cups all-purpose flour
¼ cup brown rice syrup
¼ cup apple juice
¼ cup canola oil
Dash of salt

Pastry Cream Filling
4 large eggs
½ cup sugar
¼ cup cornstarch
2 cups nonfat milk
1 vanilla bean
4 cups fresh seasonal fruit, such as sliced peaches or nectarines, strawberries, raspberries, blueberries, blackberries, sliced kiwi, and bananas.

Red Mountain Resort & Spa, Ivins, Utah
http://www.redmountainspa.com/ 


Frozen Mango Passion Mousse

Recipe by: Pastry Chef Lynnette Beck

Ingredients     
1 C      MANGO, FRESH OR FROZEN (THAWED)
¼ C     PASSION FRUIT PUREE
1 C      NONFAT PLAIN YOGURT
¼ C     FRUCTOSE
1 T       GELATIN POWDER (DISSOLVED IN 1/4 CUP HOT WATER)
1 T       LEMON JUICE

Second Layer
1 C      RASPBERRIES, (PUREED SEEDS REMOVED)
¼ C     PASSION FRUIT PUREE
1 C      NONFAT PLAIN YOGURT
¼ C     FRUCTOSE
1 T       GELATIN POWDER (DISSOLVED IN 1/4 CUP HOT WATER)
1 T       LEMON JUICE

Yield: About 36 oz
Servings: 12
Serving Size: 3 oz

Using a microwave, liquefy the gelatin with hot water Blend together the mango, passion fruit puree, yogurt, fructose, lemon juice and liquefied gelatin. Pour into molds and freeze. Prepare second layer and pour on top of frozen base. Freeze.

Tip: 2" diameter x 2" long metal ring molds work best. These can be found at most restaurant supply stores. Another option is lengths of pvc pipe cut to specs above- look at any home improvement store. Otherwise pour into popsicle molds or ramekins that have been lined with parchment.

Recipe Nutrient Analysis, Single Serving:
Calories: 77     
Net Carbs: 17
Protein: 3g
Fat: trace         
Saturated Fat: trace     
Cholesterol: 2mg
Sodium: 31mg
Fiber: 2g          
NC-P-F Ratio: 83-15-12

Spa Gaucin at St. Regis Monarch Beach, Dana Point, CA
http://www.stregismb.com/


Watermelon and Mint Gazpacho  

 
Ingredients
1 lb Watermelon peeled seedless
6 oz  of piquillos
4 oz of cucumber peeled and seedless
2 table spoons of fresh mint chopped
2 oz of rice vinegar
Tabasco to taste
2 oz extra virgin olive oil
1 slice of white bread (crust removed )
Garnish
3 oz of watermelon (peeled) diced small
1 tsp of fresh mint chopped
1 oz of almonds chopped fine
1 oz of piquillo chopped fine
Few drops of extra virgin olive oil

Put watermelon, cucumber, piquillos, and mint in a blender.  When well blended, add the bread, vinegar, Tabasco, keep blending until very smooth and has a creamy consistency, then add while blending the olive oil. Strain the gazpacho with a fine mesh strainer and chill it well.

For the garnish mix well all ingredients in a bowl. Serve gazpacho in a martini glass and top with some garnish in the center of the glass. Add bit of micro mint for décor.

Drinks

The Boulders Resort & Golden Door Spa, Carefree, AZ
www.theboulders.com  

Cucumber Honeydew Melon Smoothie Recipe 
¼ each             Honeydew
¼ each             2.5" Cut of Hot House Cucumber
1 each              Lime Juice
10 leaves         Cilantro Leaves
½ cup              Soy Milk
15 leaves         Mint Leaves
8 leaves           Baby Spinach
¼ each             Lemon Juice
1 each              Kiwi
1 cup               Ice
½ cup              Canada dry club soda
1 teaspoons      Agave nectar or as needed

PREPARATION
Combine all ingredients and Blend to a Smoothie.  Adjust consistency with Ice and Club Soda as needed

Golden Door, Escondido, CA 
http://www.goldendoor.com/

Hibiscus Sangria

This refreshing, fruit-sweetened sangria is perfect for a warm day or evening. The stimulating, tart flavor of dried hibiscus flowers is the source of the "zing" in many popular teas. They have some important health-promoting properties as well: dried hibiscus flowers are rich in flavonoids and antioxidants, and preliminary studies have shown that hibiscus flowers may playa role in regulating blood pressure and blood lipids like cholesterol. Dried hibiscus flowers can be found in the tea section of the market. Serves 8 

¼ cup dried hibiscus flowers
2 cups no-sugar-added pineapple juice, chilled
2 cups pomegranate or cranberry juice, chilled
1 cup no-sugar-added apple juice, chilled
½ large mango, peeled and cut into bite-size chunks (1 cup)
1 small ripe pear, cut into bite-size chunks (1 cup)
1/8 fresh pineapple, peeled and cut into bite-size chunks (1 cup)
1 orange, halved and sliced ¼-inch thick
½ cup green or red seedless grapes, halved
Ice cubes

In a medium saucepan, bring 4 cups of water to a boil and remove from the heat. Stir in the dried hibiscus flowers. Cover the pan and let stand for 20 minutes. The liquid will be very deep, vibrant red and very tart. Strain, discarding the hibiscus flowers. Refrigerate the hibiscus tea until cold, about 3 hours.

In a pitcher, pour the hibiscus tea along with the pineapple juice, pomegranate juice, apple juice, mango, pear, pineapple, orange slices, and grapes. Stir to com­bine. The sangria can be made to this point and stored in the refrigerator for 3 to 4 hours.

To serve, place ice into eight wineglasses and pour in the hibiscus sangria, making sure to get plenty of fruit in each glass. Serve

KAMINS DERMATOLOGICS, INC., Pointe Claire, Quebec
www.bkamins.com  

B. KAMINS GREEN TEA SKIN SAVER
3 cups freshly brewed green tea*
2 cups fresh berries (best choices:  wild blueberries, blackberries, raspberries, black
raspberries, açai, strawberries or cherries without pits)
1 cup pineapple juice
Club soda or ginger ale (as desired)
*green tea polyphenols are promising chemopreventive agents against ultraviolet-induced skin cancers.

DIRECTIONS:
Brew tea; remove tea bags.  Mix 3 cups of the brewed tea with the berries and pineapple juice in a large pitcher.  Refrigerate until chilled.  To drink, pour 1 cup of the liquid into a tall glass.  Scoop up several tablespoons of the berries with the cup of liquid.  Add a splash of club soda or ginger ale and enjoy the skin saver punch and the natural super fruits snacks when you would normally drink coffee, tea, or soda.

Red Mountain Resort & Spa, Ivins, Utah
http://www.redmountainspa.com/

Mango Peach Passion Smoothie

 
1 T             FRESH SQUEEZED ORANGE JUICE
2 T             PINEAPPLE JUICE
1/4             BANANA
1/4 CUP    APPLE JUICE
1/4 CUP    FROZEN ORGANIC MANGOES
1/4 CUP    FROZEN ORGANIC PEACHES                

Directions
Combine all ingredients in a blender and blend until smooth.

Nutrient Analysis, Single Serving
Calories: 115   
Net Carbs: 27g            
Protein: 1g
Fat: 1g
Saturated Fat: trace     
Cholesterol: 0
Sodium: 6mg   
Total Dietary Fiber: 3g
CPF Ratio: 95-3-2

STOWE MOUNTAIN LODGE, Stowe, Vermont 
http://www.stowemountainlodge.com/

The Spa at Stowe Mountain Lodge will be serving Lavender Lemonade to our spa guests this summer. Integrating the positive benefits of both lavender and lemons, this refreshing beverage is a must have for the summer.  We all know lavender relaxes and promotes a sense of well being.  Lemonade can act as a tonic for your liver and will aid in the digestion of food; Lemons are high in vitamin C, which is key in treating infections. They can improve the immune system and treat viral or bacterial infections. Lemons are typically associated with happiness, despite its sour taste. It reminds us of sunshine and summer and sipping lemonade at the beach. Because of this connection, lemons can help life people's emotional state. It helps us calm our anxieties and focus. Those who are depressed, menopausal, or just having a rough day can benefit from a little bit of lemon.

Recipe for Lavender Lemonade
Overnight, steep organic lavender in one quart of boiling water.  Squeeze the juice of 6-10 lemons and add either stevia, or sugar for desired sweetness.  Combine both mixtures over ice.  Add a sprig of lavender and several slices of lemons.  Frozen juice can also be used.

Entrees

Divani Collection, Athens, Greece
http://www.divanis.gr/

Grouper with shrimps cooked in their own broth and mushrooms carpaccio and pesto sauce
Serves 2

Fresh grouper 1 kilo
Shrimps medium size 4 pcs
Potatoes 2 pcs
Mushrooms 100 gr
Extra virgin olive oil 2 tb s
Salt pepper
Bunch of parsley
Tomato ripe 2 pcs
Lemon 1 pcs 

For the sauce
Basil 50 gr
Garlic 1 clove
Pine nuts 30 gr
Extra virgin olive oil 3 tb s

Take 2 fillets out of the grouper and keep the bones
Make a strong taste broth from the fish bones together with mirepoix
Make sour that take 200 ml final broth from original 1 liter water
Steam the potatoes clean the skin and mash them with a fork , adding 1 tb s olive oil
2 tb s fish broth, finely chopped parsley salt and pepper to taste

Blanch the potatoes in a boiling water, cool them and clean from the skin, cut the tomato in four and keep the flesh only discard the seeds. Sauté the tomato in a small pan over medium heat with a little olive oil, salt a chopped basil. Cook the shrimps in a fish broth for 5 minutes, take out the shells and keep worm.  In the same broth poash on low heat the two fish fillets cut in half.

Wash mushrooms very well cut them very thin put them in a bowl and drizzle with a juice of a lemon 1 tb s fish broth salt pepper to taste and finely chopped parsley. Pesto sauce put all the ingredients together inside a multi blender and process until you take the right consistency.

Elmwood Spa, Toronto, Ontario
http://www.elmwoodspa.com/


Grilled Herb Marinated Chicken Breast with Three Bean Salad and Apple Cider Reduction

SERVES 1
170 g   Chicken Breast, Boneless, Skinless
5 g       Garlic, chopped
15 ml    Grapeseed Oil
2 g       Tarragon, dry
1 g       Thyme, dry
Salt & Pepper

50 g     Navy Beans, cooked
50 g     Black Turtle Beans, cooked
40 g     Garbanzo Beans (Chick Peas), canned, washed, drained
40 g     Granny Smith Apples, diced
20 g     Celery, diced
5 g       Red Pepper, small dice
5 ml      Apple Cider Vinegar
5 ml      Apple Cider
15 ml    Grapeseed Oil
Salt & Pepper
200 ml  Apple Cider for reducing

To make the marinade combine chopped garlic; tarragon and parsley gradually add grapeseed oil while mixing.  Season with salt and pepper and marinate for at least 4 hours.  To prepare the bean salad, soak beans for 24 hours before cooking.  Cook the beans separately in boiling water until fork tender.  Cool as fast as possible.  Mix the beans with the diced apples and diced celery.  Add apple cider, apple cider vinegar and grapeseed oil. Season the salad with salt and pepper. Reduce the apple cider until it is a syrup consistency and strain through a fine sieve. Add some hot water if too thick.

Encantado, An Auberge Resort, Santa Fe, NM
http://www.encantadoresort.com/    

Baked Black Cod with Clams, Swiss Chard, and Fresh Corn
(Serves 6) Charles Dale, Terra at Encantado, an Auberge Resort

2 lbs Black cod, or Ling or other cod filet, cut into six portions
24 clams, Manila or Cherrystone preferred
3 shallots, minced
2 garlic cloves, minced
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh parsley
1 cup dry white wine

For the Prairie Spice:
1 tsp black peppercorns
1 tsp coriander seed
½ tsp celery salt
2 tsp mustard seed
1 small Ancho chili pepper
1 tsp ground paprika
1 tsp fresh thyme, chopped
½ tsp ground cumin
1 Tbsp Epazote leaf (optional)
1 Tbsp Kosher salt
4 ears of corn, husked and cut from the cob
1 lb Swiss chard, washed and chopped
1 onion, minced
2 Tbsp extra virgin olive oil
½ tsp salt

Preheat the oven to 350 degrees.

Thoroughly wash the clams under cold running water. Place the clams, minced shallot and garlic, fresh thyme, and white wine in a wide skillet or stockpot with a lid. Cover and turn the heat to medium high. Cook for 10 to 15 minutes, or until the clams have all opened up. Toss in the chopped parsley, cover and keep warm.

Prepare the Prairie Spice by grinding the black peppercorns, coriander seed, mustard seed, and Ancho chili together in a spice grinder. Mix in the celery salt, paprika, fresh or dried thyme, ground cumin, Epazote leaf and Kosher salt. Liberally coat the black cod with the seasoning, and place on a greased baking sheet in the oven. Bake for 8-10 minutes, depending on the thickness of the filets.

Meanwhile, sauté the minced onion in the 2 tablespoons of oil for two minutes in a large skillet. Add in the Swiss chard and cook, stirring, until the chard begins to wilt. Add in the corn and the salt, and cook for 2-3 more minutes.

Encantado, An Auberge Resort, Santa Fe, NM
http://www.encantadoresort.com/    

Tomato Braised Chicken Breast with Green Olives and Couscous
(Serves 4) Charles Dale, Terra at Encantado, an Auberge Resort

"This dish is simple to prepare, and inspired by the healthy food of the Mediterranean basin. Low in fat, it coaxes the maximum flavor from its ingredients by cooking them all together slowly in a covered casserole. You can prepare it earlier in the day, and pop the whole thing in the oven when you get home!"

4 boneless and skinless chicken breasts, about 6 oz each
6 medium-sized, ripe tomatoes, halved crosswise
2 Tbsp Extra Virgin olive oil
12 cloves fresh garlic, halved lengthwise
1 fresh jalapeno chili, seeds removed, thinly sliced
12 green Spanish olives, pitted and sliced in quarters
½ cup dry white wine
1 large bunch fresh thyme, plus more for garnishing
½ tsp kosher salt
1.5 cups couscous
2 cups plus two tablespoons water
¼ tsp salt
2 Tbsp olive oil
2 fresh lemons
Preheat the oven to 350 degrees.

Core the tomatoes and gently squeeze them over a strainer to remove the seeds. Reserve the juice. Coat the bottom of a 10-inch Pyrex baking dish with the olive oil, and sprinkle the sliced olives, garlic, and chilies all around. Season the inside of each tomato half with half the salt and place them in the dish, skin side up.

Pour the white wine and the reserved tomato juice over the tomatoes, and place the chicken breasts on top. Season the breasts with the rest of the salt, and cover the dish tightly with aluminum foil. Bake in the oven for 40 to 45 minutes, or until done.

Meanwhile, prepare the couscous. Bring the water, salt, and olive oil to a boil. Stir in the couscous, cover and remove from heat. After five minutes, fluff the couscous with a fork, cover and keep warm until ready to serve.

To serve, place the couscous in the center of a ceramic or porcelain serving dish, and arrange the chicken breasts on top of the couscous. Remove the tomato skins by gently pulling them off the tomatoes. They should come off easily. Discard the thyme stem. Arrange the tomato halves over and around the chicken and couscous, and pour the olive sauce over. Sprinkle the chicken breasts with juice from the fresh lemons, garnish with the remaining thyme leaves if desired, and serve immediately.

The Founders Inn and Spa, Virginia Beach, VA
http://www.floweringalmondspa.com/


The Thai Turkey Wrap

Submitted by Executive Chef Eric Doarnberger
4 oz. thinly sliced deli turkey
2 slices fresh tomato
2 oz Napa cabbage; julienned
3 ea baby corn
1 oz bamboo shoots
1 12 inch spinach flour tortilla
For the dressing
1 oz. olive oil
.5 oz rice wine vinegar
4 drops sesame oil
1 tsp Dijon mustard
1 tsp honey
1 tsp sweet chili sauce
Fresh lime juice, salt and pepper to taste

Put honey, rice wine vinegar, sweet chili sauce and Dijon mustard in a bowl and whisk together. Slowly add the olive oil, then the sesame oil. Squeeze in some lime juice and add salt and pepper to taste.

In a bowl put the tomato, cabbage, baby corn, and bamboo shoots. Add the dressing and toss. Set aside.

Heat the tortilla either in a sauté pan over medium heat or 10-15 seconds in a microwave. The idea is to make the tortilla pliable - with a little stretching, you'll get a tighter wrap. After heated, lay on a flat surface. Spread the turkey on the tortilla leaving about one inch from the turkey to the edge of tortilla. Add the vegetable and dressing mixture on top of the turkey. Roll the tortilla up folding the ends over and continue to roll up into something that looks like a cylinder. Cut on a bias and serve with your favorite side dish. The spa would be ideal for a cool side of fresh fruit.

The Grove Park Inn Resort & Spa, Asheville, NC 
www.groveparkinn.com


Grilled Salmon Wrap With Citrus Aioli

2 - 4 oz salmon fillets 
2 whole wheat tortillas
1/2 cup spring green mix
2 Roma tomatoes diced
4 tablespoons citrus aioli

For the Grilled Salmon:
Preheat the grill to medium-high. Brush the salmon fillets with olive oil and season with salt and pepper. Cook on the grill, about 3-4 minutes per side, depending on thickness of filets. Transfer the fillets to a cutting board to let cool and then cut into strips

For the Citrus Aioli:
1/2 cup low fat mayonnaise
Zest of 2 lemons ( juice of 1 lemon )
Zest of 2 orange s

Combine all the ingredients in a bowl and mix well.                                                                                                     

For the Wrap:
Lay out the tortillas on a work. Divide and place the mixed greens, tomatoes, and salmon along the center of each tortilla. Top with the citrus aioli. Tightly roll each tortilla in a cylinder ending with the seam side down. Slice the wrap diagonally and serve with cucumber salad.

For the Cucumber Salad:
4 medium cucumbers
1 red onion sliced
1/2 cup cider vinegar
4 tablespoons sugar
1 teaspoon salt
1 teaspoon crushed red pepper

Slice the cucumbers in half lengthwise, then crosswise into 1/4 inch slices.

Combine the vinegar, sugar, salt, and crushed red pepper in a medium sauce pan and bring to a light simmer until sugar is dissolved, approximately 5 minutes. Combine the liquid, cucumbers, and red onion in a mixing bowl. Marinate for at least 20 minutes. Serves two.

Hotel Valley Ho, Scottsdale, Arizona
http://www.hotelvalleyho.com/ 


Summer Squash and Eggs

Yield: 4 Servings                                                                       
8 ea                  organic cage free eggs
1 cup                fat free organic milk
1  tsp                 olive oil       
2 cups              mixed baby summer squash (quartered)
¼ lb                  feta cheese
1 cup                diced tomatoes
¼ cup               chiffonade basil
2 ea                  sliced shallots
to taste             kosher salt and fresh ground pepper

In a medium mixing bowl whisk eggs and milk together until mixture becomes frothy. Set aside.

Begin to heat a 12 inch non-stick skillet on medium high heat. Once the skillet is hot add olive oil and summer squash and cook until tender.

Proceed to add shallots and cook another minute. Afterward add egg mixture. Using a rubber spatula, slowly stir mixture to cook evenly. Do not let eggs brown.

Season with salt and pepper. (Be advised that feta cheese already contains salt) Begin to add tomatoes and chiffonade basil. Mix well.

Place on plate and top with crumbled feta.

Ivy Spa Club, Minneapolis, MN
http://www.ivyspaclub.com/

Salmon en Papillote with cilantro sauce
For salmon:
2 tbsp olive oil
(4) 6 oz. salmon fillets, 1" thick
4 tbsp freshly squeezed lime juice
Kosher salt and freshly ground black pepper
Aluminum foil

For cilantro sauce:
1 tbsp unsalted butter
1 leek, white part only, finely chopped and thoroughly washed
1 shallot, minced
1 jalapeno, finely diced (remove seeds and membrane if you don't want a spicy sauce)
3 garlic cloves, minced
1 ½ cups chicken stock
2 cups fresh cilantro leaves (stems removed)
3 tbsp freshly squeezed lime juice
¼ tsp kosher salt
½ tsp freshly ground black pepper
3 tbsp sour cream

For the sauce:
Melt the butter over medium heat in a sauté pan. Add the leek, shallot, jalapeno, and garlic. Sauté for about 5 minutes, until the onions are translucent, but not brown. Reduce heat to medium and add the stock. Simmer uncovered until the liquid is reduced by half. Remove from heat and let cool. Transfer to a blender or food processor and add the cilantro, lime juice, salt and pepper. Puree until smooth. Add the sour cream and pulse until mixed. Set aside.

For the salmon:
Tear out (4) 12" pieces of aluminum foil. Grease shiny side of foil with oil. Place one fillet in the square and pour one tbsp lime juice over each fillet. Season with salt and pepper. Fold and pinch the foil around the fillet, creating a tight "pouch." Place foil packets in a 400 degree oven for 15-17 minutes. Serve sauce over salmon fillets.

Roasted vegetables
(yields 10-12 servings)
1 yellow squash, sliced
1 zucchini, sliced
1 red onion, sliced 1/2" thick
2 Roma tomatoes, sliced in half lengthwise
1 each red and yellow bell peppers, stemmed,
seeded and quartered
2 portobello mushrooms, gilled and peeled
3 scallions
Kosher salt and freshly ground pepper
½ cup extra virgin olive oil
½ cup balsamic vinegar

Preheat oven to 400 degrees. Place all prepped vegetables in a roasting pan. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Roast for 10-15 minutes. Check at 10 minutes. Season to taste with salt and pepper, as needed.

The Lodge at Woodloch, Hawley, PA.
http://www.thelodgeatwoodloch.com/Welcome14.html

Honey & Lavender Roasted Wild Salmon with Arugula Mint Pesto
Yield 12 Servings
1 Whole Wild Salmon Side, boned and skinned
1 c Local Hive Honey
3 sprigs Fresh Lavender
3 Oranges, juiced
2 pods Star Anise
1 lb Arugula
1/8 c Pine Nuts, toasted
1/8c  Pommace Olive Oil
2 tbsp Mint, chopped
1/4 tsp Fresh Pepper, Ground
Sea Salt

Salmon:
Preheat oven to 350 degrees.  Place Honey, Lavender, Orange Juice and Anise pods in small sauce pan.  Let simmer on low heat for approximately 12 minutes.  Let seasoned Honey cool.  Season Whole Salmon Side with Salt and Pepper.  Brush a moderate layer of Seasoned Honey on the Salmon filet.  Place Salmon in oven.  While Salmon is roasting, baste with Seasoned Honey.  Roast Salmon 20 minutes or until done.

Arugula Pesto:
Place Arugula, Pine Nuts, Mint, Olive Oil and Black Pepper in food processor and blend until smooth.  Season with Salt to taste.

Calories 341.23 / Fat 12.81g / Saturated Fat 1.87g / Protein 30.27g / Carbohydrates 27.15g / Cholesterol 80.51mg / Sodium 97.39g/ Dietary Fiber 0.78g

Curried Chicken Salad with Pink Ripple Thyme
Yields 1 Serving
4 oz Chicken, breast meat
1 Green Onion, finely chopped
1/2 Bell Pepper, seeded
1 tsp Green Curry Paste
2 tsp Vegetable Stock
18 Endive Leaves
1/8 c Spa Mayo (recipe below)
1/8 c Cucumber, diced
1 tsp Pink Ripple Thyme

Marinate Chicken in curry paste and vegetable stock; sear the chicken in a saute pan over medium heat on all sides and finish in a 350 degree oven for 5 minutes until done.  Allow chicken to cool and slice.  Mix remaining ingredients and place mixture into the endive leaves.

Calories 316.25 / Fat 5.59g / Saturated Fat 1.63g / Protein 44.15g / Carbohydrates 24.56g / Cholesterol 97.49mg / Sodium 683.78mg / Dietary Fiber 17.80g
Spa Mayo:
2 c Yogurt Cheese
2 c Silken Tofu
2 tsp Roasted Garlic, minced
4 tsp Herb Vinegar
2 tsp Worcestershire Sauce
2 tsp Salt
1 tsp White Pepper

Whisk ingredients together

Calories 15.39 / Fat 0.35g / Saturated Fat 0.19Protein 1.58g / Carbohydrates 1.53g / Cholesterol 1.10mg / Sodium 194.57mg / Dietary Fiber 0.03g

Sibö Rainforest Spa & Retreat Los Sueños Marriott Ocean and Golf Resort, Playa Herradura, Costa Rica

Monte Verde Flat Bread with Passion Fruit Dressing
For the pizza:
100 g of whole wheat  pizza
1 table spoon of extra virgin olive oil
1 table spoon of garlic flakes
20 g of cottage cheese

For the salad:
50 g of organic mixed green beans
25 g of kiwi
25 g of organic strawberries
25 g of tangerine
25 g of organic cherry tomatoes
25 g of avocado
5 g of organic mint leaves

For the Dressing:
15 ml of passion fruit juice
2 table spoon of olive oil
Salt and pepper

Put the olive oil, the garlic flakes and the cottage cheese on top the whole wheat pizza, and introduce in the oven at 375°F, for 10 minutes.  In a bowl, mix the passion fruit juice with the olive oil, salt and pepper.  Add the rest of the ingredients to obtained  a good combination of flavors. Finally put the salad on top the pizza

Mandalay Place, Mandalay Bay Resort, Las Vegas, NV
http://www.mandalaybay.com/

Sauteed Char with Hoisin Glaze and Wasabi Butter Sauce
The sour sweetness of this sauce is incredibly appealing, and it makes converts of people who say they "don't like" fish.

Serves 4
4 (6-ounce) portions char fillet, skin on
Coarse salt and freshly ground white pepper
All-purpose flour
Vegetable oil
2 tablespoons unsalted butter
Basic Bok Choy
Hoisin Glaze (store-bought can also be substituted)
Wasabi Butter Sauce

First make the glaze and the butter sauce and hold, then cook the bok choy and finally cook the fish...

Heat two sauté pans over high heat.

Meanwhile, season the char on both sides with salt and pepper. Dust the skin lightly with flour.

Add a slick of oil to each pan. Set in the fillets, floured side down, and reduce the heat to medium-high. Press down on the fish with your spatula, listening for the sizzle that tells you you're making a good crust. Add 1 tablespoon butter to each pan, breaking it into smaller pieces so it will melt quickly. Once the butter melts, tilt the pan and baste the fish. Cook for about 3 minutes on the first side. You'll see the fish cooking from the bottom up. When it is almost cooked through, turn it over and turn off the heat. Let the fish sit for 30 seconds or so. Transfer to paper towels.

To serve: divide the bok choy among 4 dinner plates. Set a piece of fish on top of each and paint it with some of the hoisin glaze. Surround with a ring of the butter sauce and you're golden.

Hoisin Glaze
This quick glaze turns a simple piece of grilled or sautéed fish into something special.

Makes about 1/4 cup
2 tablespoons hoisin sauce (see Note)
Juice of half a lime
1 teaspoon honey
1 small garlic clove, minced or put through a press
1 tablespoon minced fresh cilantro
Coarse salt

Stir the hoisin, lime juice, honey, garlic, and cilantro together in a small bowl. Season with salt. This can sit on the counter for a couple of hours or store covered in the refrigerator for 3 days.
Note: Hoisin sauce is available in the Asian section of most groceries.

Basic Butter Sauce (base sauce for the wasabi butter)
This simple sauce is just about invaluable for the fish cook. It's light and creamy and adds just the note of luxuriousness that you dream of to the plate. It is also the base for some very delicious variations.  You do need an immersion blender to make this sauce.

Makes about 1 cup
1/2 cup sliced shallots
3/4 cup water
1 sprigs thyme
8 tablespoons (1 stick) unsalted butter, cut into pieces
Coarse salt

Put the shallots, water, and thyme in a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium and cook at a low boil until the shallots are very soft and the water has reduced to a generous 1/4 cup.

Remove the thyme and turn the heat to very low. Use an immersion blender to start pureeing the shallots. Add a piece of butter and continue to puree with the blender, emulsifying the water and butter. Continue adding butter, piece by piece, incorporating each bit of butter before adding another. Tilt the pan as you work, and keep it over the heat. The sauce will become light and very pale yellow.

Strain the sauce through a fine sieve, pushing down on any solids that remain with a wooden spoon. Return the sauce to the pan. Season with salt. Keep it warm at the back of the stove, giving it a whisk once in a while. You can serve the sauce right away, or let it sit on the stove for an hour or so.

Wasabi Butter Sauce
Makes about 1cup
2 tablespoons wasabi powder (see note)
2 to 3 teaspoons dry vermouth
1/2 recipe Basic Butter Sauce (recipe above)

Moisten the wasabi powder with vermouth, stirring to make a smooth paste. Add the wasabi paste to the butter sauce and give it a zap with the immersion blender. Keep warm at the back of the stove until serving.
Note: You can fine wasabi powder in the Asian section of many grocery stores.

Basic Bok Choy
This Chinese vegetable-a mild and sweet cabbage-is a nicely unassertive foil for fish. A little green, a little crunchy, and the kind of thing you can make early in the day (or even the day before) and reheat for dinner.

Serves 4
Coarse salt
4 small heads bok choy (about 1 1/2 pounds), cut in half lengthwise
or
Half a large (2 1/2-pound) head of cabbage, cut into 4 wedges
2 tablespoons unsalted butter

Bring a large saucepan of salted water to a boil. Have ready a bowl of cold water.

Add the bok choy to the water and bring back to a boil. Cook bok choy for about 2 1/2 minutes, until just tender. Drain and plunge the vegetables into the cold water to stop the cooking. Drain again, and squeeze the water out of the bok choy, keeping the shape of the vegetable as you squeeze. You can refrigerate the bok choy for serving later, or proceed.

To reheat, bring about 1/4 cup of water to a boil in a skillet. Whisk in the butter and season with salt. Add the bok choy and heat it through, turning it once or twice. Bok choy will take about 3 minutes to heat; Drain well before serving.

Mohonk Mountain House, New Paltz, New York,
http://www.mohonk.com/

Black Mission Figs with port syrup, mâche and smoked duck breast
"Smoked duck especially takes to the sweet, fruity flavor of figs, which are filled with fiber, calcium and vitamins."
 
Ingredients:       
4 large, ripe Black Mission figs
2 cups baby mâche lettuce
1 cup port wine
2 smoked duck breasts, with skin removed*
2 tablespoons extra virgin olive oil
Fleur de Sel to taste
Cracked black pepper to taste

Directions:
In small pan, reduce port wine until liquid resembles syrup. Remove from heat and let cool at room temperature. Toss baby mâche lettuce in extra virgin olive oil and place in middle of plate. Thinly slice duck breast and arrange over top of mache, using half a breast per plate. Garnish each plate with one fig cut in half. Drizzle port reduction around plate and season lightly with salt and cracked pepper. Serves four.

* Smoked duck breasts can be purchased at most local grocery stores. Sliced, roasted chicken can be substituted for the duck, if desired.

The Palms Hotel & Spa, Miami Beach, FL http://cms.experienceispa.com/cms/pages/content/www.thepalmshotel.com

Poached Black Cod on Zucchini Ribbons
Yields: 2 Servings 
Ingredients:
2 - 6oz. Fresh (wild-caught) black cod filet
4 tablespoons of fresh fish stock
2 tablespoons organic chardonnay
3 ea. thinly sliced organic zucchini ribbons
3 ea. thinly sliced organic carrot ribbons
Fresh thyme
Fresh chopped chives
1 bay leaf

Method:

Caramelized Onions Ingredients:
1 white onion thinly julienne sliced
2 tablespoons of olive oil
1 tablespoon aged Balsamic vinegar
1 tablespoon organic agave nectar

Method:

1. Heat a heavy skillet on high heat; add olive oil until very hot but not smoking.
2. Add the onions all at once and reduce the heat to low-medium.
3. Using a spoon, turn onions so that all the pieces are equally coated with oil to start the caramelizing process.
4. Continue to toss the onions with the spoon until all the onion have a nice golden color, add the aged balsamic glaze and agave nectar, turn off the heat.
5. You can add some garlic butter and a pinch of salt right at the end to enhance the flavor and texture.

Tupelo Honey - Orange Vinaigrette
Yield: 6 servings
1 cup extra virgin olive oil
¼ cup white balsamic vinegar
½ cup orange juice
2 tablespoons agave nectar
Salt to taste
½ oz. lemon zest

Method:

Yield: 4 servings
6 oz. wild caught Atlantic salmon filet
6 oz.  Bay scallops
6 oz.  Florida gulf shrimp
2 oz. fresh squeezed lemon juice
1 oz. oven roasted poblano chiles, chopped
1 oz. thin sliced Bermuda red onions
1 oz. capers
1 oz. fresh chopped cilantro
Salt & pepper to taste
¼ oz. fresh chives

Method:

1. Ice salmon, scallops and shrimp and cut into small thin slices & place separate into 3 glass bowls.
2. Add lemon juice, chiles, capers, fresh cilantro to each bowl.
3. Season with salt & pepper and let the citrus lemon juice marinade/cook the seafood for about 4-5 minutes.
4. Serve ice cold separate into the 3 compartment glass plate, garnish with the red onion relish, fresh chives and an edible orchid flower.

Skewered Grilled Shrimp over Pomegranate Slaw
Yield 4 servings
12 each U10 shrimp
¼ oz. fresh chives
¼ oz. chili flakes
Pepper to taste
Wooden skewers
Extra virgin olive oil for cooking

Method:

1. Peel and devein jumbo shrimp, place 3 shrimp on each skewer (pre-soak skewers in water beforehand to avoid skewer from burning).
2. Preheat grill over high heat.
3. Brush grill with some olive oil, season shrimp dry with pepper and chili flakes.
4. Grill on each side for 2 minutes until shrimp is opaque.
5. Place shrimp over slaw and drizzle with pomegranate puree and sesame seeds
6. Garnish with fresh chives.

Pomegranate Slaw
Organic cabbage, thin sliced
2 tablespoons pomegranate puree
2 tablespoons extra virgin olive oil
1oz. sesame seeds toasted
2 lemons, halved
4 oz. fresh chopped pineapple
2 oz. fresh cilantro

Method:
Slice white cabbage very thinly and toss with lemon juice, pomegranate puree, olive oil, chopped fresh pineapple, chopped cilantro and toasted sesame seeds.

Red Mountain Resort & Spa, Ivins, Utah
http://www.redmountainspa.com/


Broiled Pacific Snapper with Roasted Tomato-Cucumber Gazpacho & Lentils

Ingredients for the Snapper
Four 4-oz portions        SNAPPER (ROCKFISH)
1 C                              ROASTED TOMATO GAZPACHO (SEE RECIPE)
8 oz                              COOKED BROWN LENTILS
4 t                                LEMON ZEST
to taste                         KOSHER SALT
to taste                         BLACK PEPPER

Directions:
Lightly season snapper with salt and pepper. Place on hot grill and mark both sides of the fish. Cook to desired temperature. (Medium or medium well is recommended.)

Remove fish from grill and place each portion on top of 1/4 cup lentils.  Ladle 1/4 cup of gazpacho over each portion and garnish with freshly microplaned lemon zest.

Nutrient Analysis, Single Serving
Calories: 239   
Net Carbs: 14g            
Protein: 29g
Fat: 7g
Saturated Fat: 1g         
Cholesterol: 42 mg
Sodium: 122mg           
Total Dietary Fiber: 5g
CPF Ratio: 24-48-28

Ingredients for Roasted Tomato-Cucumber Gazpacho
1 C               TOMATOES, ROASTED AND ROUGH CHOPPED
1 large           CUCUMBER, SEEDED AND DICED
2 Tbs.           CILANTRO, CHOPPED
2 Tbs.           PARSLEY, CHOPPED
1/4 C            OLIVE OIL
1/4 C            FRESH SPINACH, chopped
2 t                 FRESH GARLIC, CHOPPED
2 t                 APPLE CIDER VINEGAR
2 t                 AGAVE SYRUP
pinch             GROUND CUMIN
to taste          KOSHER SALT
to taste          PEPPER, BLACK
to taste          LIQUID SMOKE

Directions:
Lightly coat tomatoes with olive oil and grill until skin is roasted; dice and make sure to save all juice.  Puree cilantro, parsley, spinach and olive oil in blender. Combine all ingredients and reserve for service.

Nutrient Analysis, Single Serving
Calories: 60     
Net Carbs: 3g  
Protein: trace
Fat: 5g
Saturated Fat: 0g         
Cholesterol: 0
Sodium: 10mg
Total Dietary Fiber: 1g


Deconstructed Blue Corn Tamale

8 T          BLUE CORN MEAL
3 C         VEGETABLE STOCK
4 T          TOMATILLO, DICED
4 T          YAM, COOKED AND MEDIUM DICED
5 t           HOMINY
5 t           FROZEN CUT CORN, ROASTED
5 t           POBLANO, DICED SMALL, DRY ROASTED
5 T          QUINOA, COOKED
4 t           CILANTRO, RINSED AND ROUGH CHOPPED
5 t           RED BELL PEPPER, DICED
4 t           GARLIC, CHOPPED
4 t           SHALLOT, JULIENNED
1/2 C      COTIJA CHEESE CRUMBLES
8 chips    YELLOW CORN TORTILLA CHIPS
6 each     DRIED YELLOW CORN HUSKS
Yield: About 36 oz
Servings: 4
Serving Size: 9 oz

Directions

1. Fully submerge corn husks in hot tap water until soft and pliable. Remove from water & pat dry; cover with a damp towel and reserve for service.   
2. Sauté all other ingredients except for cornmeal, cheese, tortilla chips and vegetable stock.
3. Stir cornmeal into sauté pan, then add in the vegetable stock, bring to a low simmer. Stirring frequently, cook until mixture thickens and begins sticking to spoon.
4. Pull two of the husks into thin ribbons. Tie a ribbon around each end of the other husks to form a cradle for the filling; spoon the filling into each husk, top with crumbled cheese and garnish with the tortilla chips if desired.

Recipe Nutrient Analysis, Single Serving:
Calories: 266   
Net Carbs: 45g            
Protein: 11g
Fat: 6g
Saturated Fat: 3g         
Cholesterol: 10mg
Sodium: 357mg           
Fiber: 7g          
NC-P-F Ratio: 64-15-21


Chicken Caesar Pita Pizza

One 6" pita       WHEAT PITA POCKET
4 T                   PARMESAN CHEESE, SHREDDED
1 C                  ROMAINE LETTUCE, CUT
1 T                   EGGLESS SPA CAESAR DRESSING (SEE RECIPE)
¼ C                 GRILLED CHICKEN BREAST, JULIENNED

Dressing Ingredients
1 ½ T               GARLIC, MINCED
4 ½ T               LEMON JUICE
3 filets              ANCHOVIES
2 ½ T               DIJON MUSTARD
14 oz                SOFT TOFU
1 T                   PARMESAN CHEESE
2 t                    WORCESTERSHIRE SAUCE
Yield: 2 six-oz pizzas
Yield: About 2 ½ C
Servings: 20
Serving Size: 2 T

Pizza Directions

1. Pre-heat oven to 425°.
2. Split pita pocket in half crosswise; spread parmesan across each half equally
3. Bake pita for 7 minutes, or until cheese is browned and bubbly; remove from oven
4. In chilled mixing bowl, combine chicken, romaine and dressing and mix well
5. Cut each pita crust into 4 pieces, top with chicken Caesar and serve.

Dressing Directions

1. Combine all ingredients in blender or food processor and purée.
2. Adjust flavors as needed. 
3. Toss with crisp romaine leaves and freshly grated parmesan cheese

Pizza Recipe Nutrient Analysis, Single Serving:
Calories: 164    Net Carbs: 19g             Protein: 13g
Fat: 4g Saturated Fat: 2g          Cholesterol: 22mg
Sodium: 375mg            Fiber: 3g           NC-P-F Ratio: 45-31-24

Dressing Calories: 17      Net Carbs: 1g   Protein: 1g
Fat: 1g Saturated Fat: trace      Cholesterol: 1mg
Sodium: 42mg Fiber: trace       NC-P-F Ratio: 25-31-44

1/3 large        Onions, diced
1/2 stalk        Celery, diced
2 1/2 t           Garlic, chopped
1 1/4 t           Olive Oil
1/2 lb            Pork Loin, lean, boneless
3 1/2 oz.        Hominy
1/2 cup          Canned Green Chiles, diced
3 oz.              Tomatillos, whole
2 t                 Cumin
2 t                 Chile Powder
Pinch             Salt
Pinch             Black Pepper
2 3/4 cup       Chicken Stock, skimmed of all fat
2 T                Fresh Cilantro, chopped
Yield: About 1 qt.  Servings: 8  Serving Size: 1/2 cup 

    * Sauté diced onions, celery, and garlic in oil until tender.

    * Add diced pork and continue cooking until meat has browned.

    * Add hominy, green chilies, tomatillos, cumin, chile powder, salt, pepper and chicken stock    and simmer 1 hour.

    * Mix in the cilantro and serve.

Recipe Nutrient Analysis: Single Serving
Calories: 86      Net Carbs: 4g   Protein: 10g
Fat: 3g  Saturated Fat:1g           Cholesterol: 27mg
Sodium: 114 mg           Fiber: 1 g          NC-P-F Ratio: 20-47-33

4-4 oz.             Boneless, skinless chicken breast (preferably organic, free-range)
1 C                  Achiote orange marinade (see recipe)
4 T                   Diced fresh peach
4 t                    Diced red pepper
4 t                    Red minced onion
1 t                    Fresh cilantro or basil, rinsed and chopped
1/2 t                 Raspberry vinegar

Achiote Orange Marinade
1 T                   Achiote (annato) paste
1/2 C + 2 T      Orange juice
3 T                   Fresh lime juice
2 T                   Olive oil
Yield: 4 servings (about 4 2/3 oz.each) 
* Combine all marinade ingredients in a large bowl

    * Add chicken and marinate in refrigerator for 1 hour

    * In a small bowl, combine peaches, red peppers, cilantro, red onions and raspberry vinegar; refrigerate until needed

    * Pre-heat grill, drain excess marinade from chicken and grill until done

    * Set aside to rest

    * Pre-heat saute' pan, spray lightly with cooking spray or olive oil and when the pan just begins to smoke, saute the peach relish for approximately 1 minute

    * Serve chicken with relish spooned on top.
Recipe Nutrient Analysis: Single Serving
Calories: 140    Fat: 1g Saturated Fat: trace
Cholesterol: 66mg         Carbohydrate: 3g          Protein: 27g
Sodium: 104mg            Total Dietary Fiber: 1g CPF Ratio: 10-81-10

Sundara Inn & Spa, Wisconsin Dells, Wis.
http://www.sundaraspa.com/


SUMMER RECIPE FOR GRILLED FISH TACOS

Yields three 6-inch tacos plus extra guacamole for dipping
6 oz white fish fillet (we use Tilapia)
3 corn tortillas, 6-inches in length
3 avocadoes (ripe but not mushy) diced into medium chunks
1/4 cup red onion, finely diced
2 Roma tomatoes, seeded and diced (half for guacamole, half for garnish)
1 clove garlic, minced
2 Tbls plus 1 tsp chopped cilantro
Juice and zest of one ripe lime
1 whole chipotle pepper in adobo sauce plus 1 tsp sauce
1 tsp salt
½ tsp black pepper
Shredded green cabbage for garnish and crunch

Procedure: 

1. Prepare the guacamole by combining: avocadoes, red onion, half of the chopped Roma tomatoes, garlic, 2 Tbls cilantro, lime zest and juice, chipotle pepper plus sauce, and the salt and pepper.  Stir to combine, taste and adjust seasoning according to your taste.  Let sit covered until ready to use.  Guacamole will yield 2 cups.
2. To prepare the fish, lightly oil the fillet and season with salt and pepper.  Grill the fish until just done, allow to rest.
   

Assembly:

1. Warm the tortillas over the grill just to soften.
2. Place one tsp of guacamole in the center of each taco and spread to form a line down the center.
3. Gently place the fish onto the tacos; evenly distributing.
4. Add the shredded cabbage, the other half of tomato and the 1 tsp of cilantro on top of all tacos.
5. Garnish with wedges of lime.

Heat a medium sauce pan over medium heat. Add oil and onions and sauté. Add garlic, saffron, fennel, wine, parsley and mussels. Cover saucepan and let steam for 4 minutes. Check mussels to see if they are open; if not open re-steam for 3-4 minutes. If mussels have not opened after the second steaming, discard.  Serve immediately with sliced herb bread and enjoy!

Salads

1. Combine all the ingredients and use all but 1/4 cup to marinate the chicken 4-12 hours, refrigerated.
2. Toss the reserved marinade with remaining ingredients and chill.
3. Remove the chicken from marinade.
4. Pat dry with paper towels.
5. Spray lightly with no stick pan spray and grill.
6. Serve hot on a mound of the noodle salad.

Serves 6

Chiva-Som, Hua Hin, Thailand
www.chivasom.com

Pomelo & Prawns Salad
Nutrition per serving:
Calories 185 kcal
Fat 1.3 g

Ingredients
30 g Shallots
2 inch Lemon grass
5 ea. Bird chili
1 clv Garlic
10 g Spring onions
10 g Chinese parsley (coriander)
8 Tbs. Lemon juice
4 Tbs. Honey
2 Tbs. Soy sauce
1 Tbs. Toasted coconut flakes
1 Tsp Roasted almonds
100 g Prawns (cooked)

Method
Finely chop shallots. Slice lemon grass, spring onion and chilies. Break pomelo into ‘flakes' and mix with lemon, honey, soy sauce and crushed garlic. Mix in chili, spring onion, lemon grass, shallots, coconut, almond, and cook prawns. Toss well. Adjust seasoning to taste if necessary. Let stand for 1 hour for flavours to develop, before using.

Elmwood Spa, Toronto, Ontario
www.elmwoodspa.com


Buffalo Mozzarella with Roasted Beet Wafers, Segmented Oranges, Lemon Confit, Chilies, Chives and Lemon Crème Fraîche

SERVES 1
70 g     Buffalo Mozzarella (1/3 of a 200g ball)
40 g     Red Beet Wafers
50 g     Oranges, Segmented
25 g     Lemon Rind
15 g     Sugar
2g        Red Finger Chilies, Seeds Removed, Julienne
1g        Chives, Chopped Fine
75 ml    Crème Fraîche
5 ml      Lemon Juice

Roast 1 medium sized red beet tossed in oil and seasoned with salt and pepper until knife tender.  Remove skin and stem, shave the beets on a mandolin using the ripple blade 90 degrees one way then 90 degrees the other way.  It will form beet wafers.  These will be used as the first layer.  Remove all skin and pith from an orange and segment using a paring knife in between all membranes of the orange, squeeze the orange after and save the juice.  To make the lemon confit add 1 cup of water to a pot with the sugar, cook the rinds until almost all water is evaporated and the rind begins to develop a candy look and texture. Strain and cool.  To make the lemon crème fraîche combine the two ingredients plus some of the orange juice and mix well, store in a squeeze bottle for easy decoration.


Seared Tilapia with Warm Goat Cheese and Tomato Salad with Asparagus and Balsamic Reduction

SERVES 1
150 g   Tilapia Filet
Salt & Pepper
Grapeseed oil for searing
60 g     Yellow Vine Tomatoes, Wedges
60 g     Orange Vine Tomatoes, Wedges
100 g   Roma Tomatoes, Wedges
50 g     Goat Cheese, Crumbled
10 g     Asparagus, Cut into coins
10 g     Red Onion, Slivered
60 ml    Balsamic Vinegar

Wash the tomatoes and core them, cut into wedges.  Sliver the red onions and cut the asparagus into coins.  Mix the tomatoes, onions and asparagus together with the goat cheese, season with salt and pepper. Season the tilapia with salt and pepper and sear in a hot pan with grapeseed oil.  Finish the tilapia in the oven until it is cooked to the required temperature.  Reduce the balsamic vinegar by ¾.   If it is too thick add a little bit of hot water to thin it out.  For plating drizzle the balsamic reduction around the outer edges of the bowl.


Stuffed Sweet Pepper with Spiced Rice and Portobello Mushroom and Asparagus Salad

SERVES 1
50 g     White Asparagus, cut into 3 cm pieces, blanched
50 g     Green Asparagus, cut into 3 cm pieces, blanched
10 g     Portobello Mushrooms, gills removed, grilled, cut into strips
15 ml    Soya Sauce
5 ml      Grapeseed Oil
5 ml      Corn Syrup
1 g       Sesame Seeds
1          Yellow Bell Pepper, halved, seeds and pith removed
60 g     Steamed Rice
5 g       Celery, chopped fine
5 g       Green Onion, chopped
2 g       Red Finger Chilies, seeds removed, chopped fine
10 ml    Pasta Sauce
2 ml      Tobasco Sauce
1 g       Coriander, ground
1 g       Paprika
Salt & Pepper
30 g     Parmesan Cheese

Remove the ends of the asparagus and cut into 3 cm batons.  Blanche the asparagus, strain and cool.  Remove stems and gills brush the mushrooms with grapeseed oil and grill.  Cut into strips. To make the dressing combine soya sauce, corn syrup, grapeseed oil and sesame seeds and mix well.  Mix the mushrooms and the asparagus and sauté in a hot pan with the dressing. 

Clean and cut the pepper in half.  Remove all seeds, stems and pith.  Combine diced celery, slivered green onions, minced chilies and rice.  Add pasta sauce, tobasco, paprika, coriander, salt and pepper.  Stuff the half pepper with the rice and top with parmesan.  Bake in the oven at 400°F for 12 minutes.

Place the olive oil and the red bell pepper strips into a sauté pan, and cook over very low heat for fifteen minutes. Remove the bell peppers, and save the oil.

Cut the skin off two grapefruits. Remove the segments with the aid of a paring or utility knife, and squeeze any juice into a steel bowl. Juice the remaining grapefruit, and add the salt and the reserved olive oil. Whisk to make a vinaigrette.

Sprinkle the sugar over one side of each grapefruit segment, and burn the sugar with the aid of a butane torch. Toss the arugula in the grapefruit vinaigrette, and place in the center of four individual plates. Scatter a couple of red pepper strips over and around each salad, garnish with the caramelized grapefruit segments, and serve.

Exhale Spa, New York, NY
www.exhalespa.com

Tuscan inspired Cannellini Bean and Tuna Salad
Six whole leaves Boston lettuce, washed and dried
Juice of 1/2 lemon
¼ red onion, thinly sliced
One 12 oz. can cannellini beans, drained and rinsed
One water packed can of tuna, drained of its liquid
2 stalks of celery, sliced thin (you can add the leaves too)
1 T capers
30 parsley leaves, preferably flat, but curly will do 
1 T red wine vinegar
2 T extra virgin olive oil
salt and pepper to taste

On two salad plates, distribute the six leaves of lettuce evenly to form two gentle beds.  In a small bowl, immerse the sliced onion in the lemon juice, set aside.  In a medium-sized mixing bowl combine cannellini beans, tuna, celery, capers, and parsley leaves. Let sit while you prepare the vinaigrette.

For the vinaigrette:
Add to the marinating onions the red wine vinegar, and a generous pinch of salt and pepper.
Stir in extra virgin olive oil to form an oniony vinaigrette. Pour this vinaigrette over the bean-tuna mixture, and combine ingredients thoroughly with a spoon or fork. Pile the bean-tuna salad into two, even mounds on the lettuce-covered plates and serve.

*This tuna salad tastes even better if you let it sit for 15 minutes before serving it, and it can sit for up to two days, without the lettuce, in the refrigerator.

Fairmont Scottsdale, Willow Stream Spa, Scottsdale, Az
www.willowstream.com

Chef Noah Bekofsky's Sonoma Chicken Salad
18 Ounce Serving
Sesame Vinaigrette
Makes 32 Ounces - 1 Ounce Serving
            1.25 Ounces      Dark soy sauce
            2.5 Ounces       Sesame oil
            2 Oz                 Dijon mustard
            .75 Bunch         Cilantro finely chopped
          .5 Bunch           Green onion sliced
            5 Ounces          Sugar
            5 Ounces          Rice wine vinegar
            20 Ounces        Canola oil
            To Taste            Salt and pepper

Whisk all ingredients together.   

Papaya Relish
Makes 25.75 Ounces - 1 Ounce Serving
            1 Lb                  Papaya, small dice
            2 Ounces          Red onion, small dice
            2 Ounces          Red bell pepper, small dice
            2 Ounces          Green onion, bias cut
            2 Tbsp              Cilantro, chiffonade
            2 Tbsp              Basil, chiffonade
            1 Ounce            Fresh lime juice
            .5 Ounce           Salt
            .25 Ounce         Freshly ground black pepper

Combine all ingredients.

Soba Noodles
5 Ounce Serving
            4 Ounces          Soba noodles, cooked
            1 Ounce            Carrots, julienne
            1 Ounce            Broccoli florets, blanched
            10 Leaves          Baby spinach
            .25 Ounce         Sesame seeds, toasted
            .5 Ounce           Extra virgin olive oil
            To Taste            Salt and freshly ground black pepper

Combine all ingredients.  Season with olive oil, salt and pepper.

Chicken Salad
18 Ounce Serving
            6 Ounces          Organic Breast of Chicken
            1 Ounces          Papaya Relish
            5 Ounces          Soba noodles
            1 Ounce            Carrot, julienne
            1 Ounce            Broccoli florets
            1 Ounce            Bloomberg spinach
            .05 Ounce         Bibb lettuce
            1 Ounce            Sesame Vinaigrette
            .25 Ounce         Sesame seeds toasted
            .25 Ounce         Pickled ginger

Mix vegetables with Sesame Vinaigrette.  Toss spinach and lettuce together and place on half of a serving plate.  Mix Soba Noodles, vegetables and place on top of lettuce.  Top with Papaya Relish.  Grill and chill chicken Breast.  Once chilled slice and fan on plate next to salad.

Kashmir Apple and Cucumber Salad
Yield: 6 servings
2 English cucumbers, peel only one and chop both in large diced pieces
1 granny Smith apple, core and dice big
1 red delicious apple, core and dice large
½ cup red grapes, washed and stemmed
½ cup green seedless grapes, washed and stemmed
2 tablespoons fresh mint chiffonade
1 teaspoon orange zest
½ teaspoons lemon zest
½ cup plain non fat yogurt
¼ cup orange juice
1 tablespoon orange blossom honey
2 tablespoons of walnuts
¼ teaspoon ground cardamom
2 tablespoons fresh mint chiffonade

1. Prepare the first six ingredients and place in a bowl.
2. Place the remaining ingredients for the dressing in a blender to combine.
3. Toss together with the cucumber mix.
4. Serve immediately or refrigerate and chill for an hour before service.

• Canola oil spray
• 2 teaspoons cinnamon
• 2 tablespoons light brown sugar
• 2 tablespoons pure maple syrup
• 2 cups of walnut halves   

Preheat the oven to 375F.  Line a baking sheet with parchment and spray it with oil.  In a small bowl combine the walnuts, maple syrup, cinnamon, and brown sugar.  Toss to combine.  Spread the mixture evenly on the baking sheet in a single layer.  Bake in the oven until walnuts are toasted, approximately 15 minutes.

For the Poppy Seed Dressing:

• 1/2 cup white sugar
• 4 teaspoons diced fresh onion
• 1 teaspoon Dijon-style prepared mustard
• 6 tablespoons cider vinegar
• 1 teaspoon salt
• 1 1/3 cup canola oil
• 2 tablespoons poppy seeds

In a medium bowl, combine sugar, diced onion, mustard, vinegar, salt, and oil whisking until sugar dissolves.  Add poppy seeds and stir just a few more seconds to mix well.  Prepared Poppy Seed dressing is also available in your local health food store.

For the Salad:

• 4 cups fresh baby spinach
• 1/2 cup fresh strawberries sliced
• 1/2 cup fresh blueberries
• 2 oz goat cheese crumbled

In a medium bowl combine spinach, strawberries, blueberries, and spiced walnuts.  Gently toss to mix the ingredients.  Drizzle with poppy seed dressing and toss to coat.  Please the goat cheese on the salad and serve.  Serves two.

The Huntington Hotel & Nob Hill Spa, San Francisco, CA
www.huntingtonhotel.com

Executive Chef, Gloria Ciccarone-Nehls, Big 4 Restaurant
Warm Salad of Pan-Seared Prawns and Day Boat Scallops with Micro Greens, Toasted Almonds, Baby Red and Gold Beets, Ruby Grapefruit Emulsion, Meyer Lemon Beurre Blanc                                                             
Serves 4
8 large sea scallops
8 large, peeled and butterflied prawns
1 Teaspoon lemon zest
1 Teaspoon chopped fresh thyme leaves
2 generous cups of spring greens salad mix or other small sized salad greens
¼ cup of any type vinaigrette
Blanched French beans (about 12 per salad)
1 cup mashed potatoes, in a pastry bag fitted with a star tip (optional)
2 heads Endiga or red Belgian endive, trimmed and separated (need 20 nice leaves)
¼ cup toasted, sliced almonds
16 ruby grapefruit sections
1 recipe red and gold beets (see below)
1 recipe ruby grapefruit emulsion (see below)
1 recipe Meyer lemon beurre blanc (optional, see below)|
Salt and Pepper
Olive oil or clarified butter for sautéing

Equipment:
Kitchen blender, rubber spatula, small saucepan, two 8-10 inch sauté pans, wire whisk, kitchen tongs, pastry bag and tip
4-large Entrée plates

Ruby Grapefruit Emulsion
Yield: about 2 cups
1¼ cup ruby grapefruit reduction
¼ Teaspoon salt
½ Teaspoon honey
1 Teaspoon lemon juice
1 small cooked red beet (see beet recipe)
One 8 ounce bottle ruby grapefruit oil "O" brand

Combine the first four ingredients in small blender.  While blending, add the grapefruit oil very slowly.  Add the red beet and blend until smooth, thick and a beautiful shade of ruby pink. 

Red Beets
For 4 salads: You will need 2 baby red beets and 2 baby golden beets per salad
8 -12 or more baby red beets
Water to cover by 2 inches
¼ cup red wine vinegar
2 Tablespoons lemon juice
2 Teaspoons salt

Combine everything together in a suitable saucepan and boil for about 25 minutes, depending upon the size of the beets. They are ready when they are fork-tender. Drain the cooking water and rinse with cold water. Peel the beets while they are still warm and the skins will come off very easily.

Gold Beets
8-12 or more baby gold beets
Water to cover by 2 inches
¼ cup apple cider vinegar
2 Tablespoons lemon juice
2 Teaspoons salt

Combine everything together in a suitable saucepan and boil for about 25 minutes, depending upon the size of the beets. They are ready when they are fork-tender.  Drain the cooking water and rinse with cold water. Peel the beets while they are still warm and the skins will come off very easily

Note:  The difference in the two beet recipes is the color of the beet and type of vinegar being used.

Meyer Lemon Beurre Blanc
¼ cup white wine
¼ cup sliced shallots
¼ cup Meyer lemon juice
1¼  Teaspoon salt
¼ Teaspoon white pepper
½ pound unsalted butter, cut up into 1 inch pieces
2 Teaspoons cornstarch combined with 2 Teaspoons Meyer lemon juice to form a "slurry"
¾ -1 cup heavy cream

In a small saucepan, combine the shallots, wine and Meyer lemon juice and reduce by half.  Add the heavy cream bring to a boil, cook 1 minute.  Add butter and whisk together until melted.  Add the cornstarch slurry and whisk until dissolved.  Bring to a boil and simmer for 1-2 minutes.  Season with salt and pepper. Strain and keep warm in a Bain Marie until ready to use. 

Needed for sautéing
¼ cup olive oil or clarified butter
Kosher salt and white pepper
Lemon zest and fresh thyme

Season scallops and prawns with kosher salt, pepper, lemon zest and thyme.

Over high heat, get your sauté pan hot first, then add olive oil. First add the prawns and partially cook on one side, then add the scallops to the pan.  Sear the scallops on one side until golden brown and turn the scallops and the prawns at the same time, the scallops should be golden on both sides and the prawns should be just cooked through.

Pipe a small rosette of mashed potato in the center of each a plate.

Place French beans in a triangle around the potato rosette (if you are not using potato it‘s okay, just arrange the beans)

Place 5 endive spears into the potato rosette, so they fan out into a flower and create a nest for the spring greens.

Arrange 2 scallops and 2 prawns around the outside of the endive.

Arrange 4 of each color beet halves around plate.

Arrange 4 grapefruit sections next to beets.

Nestle a small hand full of spring greens into endive nest.

Drizzle a small amount of your favorite vinaigrette onto the greens.

Spoon lemon beurre blanc over the seafood.

Drizzle ruby grapefruit emulsion all around the plate as an accent sauce, use sparingly since it is fairly intense in flavor.

Sprinkle toasted almonds on top of the greens.

Serve at once.
* the purpose of the potato is to add structure and textural contrast to the salad

La Costa Resort and Spa, Carlsbad, CA
www.lacosta.com


Chef Gina Rodriguez
French Green Bean Spring Mix Salad with Peppercorn, Coriander and Pumpkin Seed Crusted Ahi
Recipe Serves four:
1 pound French Green Beans, cleaned and trimmed
1 bag of cleaned prepared mixed spring mix salad greens, your favorite blend
3 medium size shallots
½ c. extra virgin olive oil
1 pound Ahi Tuna, center cut
3oz Pumpkin Seeds
2oz Whole Black Peppercorns
1oz Whole Coriander Seeds
Kosher Salt
2 egg yolks, room temperature
1 c. Canola oil or any other light blend that you prefer 
2T Capers ; drained, rinsed then chopped
The juice of two Meyer Lemons
2t. Minced Chives

Begin by Blanching the Green Beans until tender but firm, place them into an ice bath to set the color and stop the cooking. Set aside and drain.

For Shallot oil:
Slice the Shallots very thin and slice along the grain of the shallot; place into a small sauce pot and cover with the olive oil. Add a pinch of salt, and set over low heat. Slowly simmer the shallots in the oil until shallots smell very sweet and are translucent. This may take some time, up to 30 minutes. The lower your heat, the better the end product. Once finished, set aside to cool.

For the Emulsion:
Place egg yolks in blender; turn on medium speed while slowly drizzling in the blended oil. Once the emulsion is thick, place into a small bowl. Thin the emulsion with the lemon juice and add the capers and chives. Salt to taste.

For the Pepper crust:
Place the Pumpkin seeds, black peppercorn and coriander seeds into a coffee grinder or blender. Blend until the mix resembles sand. Season your Ahi with salt then coat the fish with the crust. Pat off the excess. Place a flat pan on medium high heat, drizzle the bottom with the canola oil and place Ahi into the pan for about a minute on each side for rare.  If you prefer your Ahi more cooked through, remove from the stove and place into a 350 degree oven for a few more minutes to desired doneness.

Set Ahi aside and slice.

For Salad Assembly:
Place about a tablespoon of the Emulsion onto each plate.
Toss Green Beans with the sweet shallots and a bit of the oil it was cooking in. taste for salt. Place a mound in the center of each plate.
Layer the sliced Ahi onto the plate.
Toss the salad greens in the bowl that the green beans were tossed in for a light coating of the shallot oil. Taste for salt. Add salad to the plate and enjoy.

Lake Arrowhead Resort & Spa, Lake Arrowhead, CA
www.laresort.com

CHICKEN PAPAYA SALAD
Prep for 4 salads:
8          oz         Mixed Greens
2          oz         Yams, Julianne cut and deep fried
1          ea        Mango, seeded and diced
1          ea        Papaya. Seeded and diced
2          oz         Spiced Pecans (recipe below)
12        oz         Chicken Breast, cooked, diced and chilled
Dressing as listed below

Spiced Pecans:
2 ½      oz         Pecan pieces
1          tsp       honey
1          tsp       corn syrup

Heat corn syrup and honey till it simmers. Pour over pecans in a 1- 1 ½ qt bowl and
Toss until completely covered. Bake at 325 for 6-8 minutes. Cool

Dressing:
¼ cup + 3 2/3 tsp Mayonnaise
1 T + ¾ tsp honey
2 tsp Dijon Mustard
2 T chopped Parsley

Combine thoroughly and refrigerate.

Place mixed greens, diced chicken, diced mango, diced papaya, spiced pecans and deep fried julienne yams in a large bowl. Pour dressing over and toss till completely covered. Divide between four dinner plates.

Lake Austin Resort, Austin, TX
www.lakeaustin.com



Red Grape Gazpacho with Goat Cheese Quenelle
12 cups cubed, seedless red grapes
2 cucumbers, peeled, seeded, chunked
1 cup red onion, diced
3 cloves garlic, minced
2 cups grape juice
½ cup rice vinegar
1 ½ teaspoons salt
1 ½ teaspoons Tabasco
3 tablespoons olive oil

Puree all.  Chill.

Quenelles
4 ounces chevre
6 ounces reduced fat cream cheese
¼ cup fat free half and half
1 tablespoon minced chives
Pinch of salt
1 tablespoon minced fresh oregano

Puree all.  Chill.

To serve, put soup in chilled bowl.  Top with a small scoop of cheese. Serves 20.

The Lodge at Woodloch, Hawley, PA. 
http://www.thelodgeatwoodloch.com/Welcome14.html


Brandywine Tomato and Opal Basil Salad
Yield 8 Servings
2 c Large Brandywine Tomatoes, diced
1 tbsp Garlic, roasted
1/2 Sweet Red Maui Onion, julienne
1/4 c 10 year Aged Balsamic Vinegar
3 tbsp First Press Olive Oil
1/4 c Chopped Opal Basil
1 c Extra Firm Tofu, diced
1 tsp Crushed Red Pepper
1/2 tsp Fresh Black Pepper, ground
Sea Salt

Roast Garlic:
Place 10 cloves of garlic on a 6 inch piece of tin foil.  Fold in edges to cover garlic.  Place in a 300 degree oven for 30 minutes or until golden.  Remove garlic from foil and blend until smooth in a food processor.

Salad:
Combine all ingredients by gently folding with a spatula.  Season to taste.

Calories 85.05g / Fat 6.05g / Saturated Fat 0.77g / Protein 2.96g / Carbohydrates 5.16g / Cholesterol 0mg / Sodium 56.98mg / Dietary Fiber 0.93g

Vista Blue Spa, Monterey Plaza Hotel & Spa, Monterey, CA
www.montereyplazahotel.com


Seafood Salad:
2 each Gulf Coast Wild Shrimp (16/20 size)
2 - 3 oz. Dungeness Crab Meat
2 - 3 oz. Pink Pepper Seared rare Tuna (Big Eye or Yellow-fin, Pole caught, sliced)
¼ Slice California Avocado
½ Slice Mango
4 each Endive Leaves
1 oz. Mango Dipping Sauce (Mango Pure, Sour Cream, Cayenne Pepper, Salt, Pepper and Lime Juice
Baby Mixed Greens with about 1oz. Sherry Vinaigrette (Sherry Vinegar, Olive Oil, Whole Grain Mustard)

Method:
In a mixing bowl toss the Baby Mix Greens with the Sherry Vinaigrette. Arrange the salad on the center of the plate with 5 leaves of endive continue around the salad plate, with the cooked shrimp, seared tuna, slice mango and sliced avocado. Top with crab meat and serve with the Mango Dipping Sauce on the side.

The Palms Hotel & Spa, Miami Beach, FL
www.thepalmshotel.com

Wilted Greens with Miso Dressing
Yield: 6 servings
2 pound of the freshest organic greens available and include: tangy mizuna, peppery arugula, baby greens, sweet thinly shredded white cabbage, chives, scallions, cilantro, and julienne carrots
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 tablespoons minced shallots
Salt and pepper to taste

1. Heat the olive oil in a large pan to medium heat and sauté the garlic and shallots until golden brown.
2. Add carrots and all remaining greens add miso dressing, toss quickly and serve right on plate -  the greens need to be crunchy not over-cooked.

Miso Dressing (Fermented organic soy bean past - called miso - is the key ingredient here)
1/3 cup of rice vinegar
2 tablespoons yellow miso
2 large garlic cloves, peeled
2 tablespoon chopped fresh ginger
½ cup extra virgin olive oil
3 tablespoon organic agave nectar
3 tablespoon organic soy sauce
3 tablespoon organic orange juice and peel

1. Puree all ingredients without the oil in a blender.
2. Add extra virgin olive oil and blend slowly until creamy.
3. Keep chilled in refrigerator and shake well before use.

1. Peel Mango and cut into ½ inch dice and place in medium size bowl.
2. Add chopped herbs and toss
3. Add salt & pepper along with Rice wine vinegar, sesame oil, diced red onion and toss.
4. Drain off excess vinegar.

Yield : 2 servings.

Soy Balsamic dressing for Salad leaves
4 oz Safflower oil
1 oz Sesame oil
1 ½ oz Balsamic vinegar
1 oz Soy sauce
1 oz Terriyaki sauce
½ oz fresh chopped organic ginger and garlic
 
Mix ingredients with an immersion blender or in a blender to ensure a uniform consistency.
 
Plating:
Place a generous cup of organic baby greens on plate. Drizzle 1 tablespoon of dressing over leaves.  Top greens with ½ of diced mango and dried coconut. Garnish plate with cilantro and basil leaves. Accompany with pita or wonton strips.

Soups

CARROT SOUP WITH CURRIED SEA SCALLOPS (serves 4)
Charles Dale, Terra at Encantado, an Auberge Resort

FOR THE SOUP
2 Tbsp olive oil
4 carrots, chopped
1 onion, chopped
1 celery stalk, chopped
3 cloves fresh garlic, peeled, whole
1 small piece ginger, peeled and chopped
1/2 tsp ground coriander seed
1/4 tsp ground cloves
4 cups water     
salt and cayenne pepper to taste

FOR THE SCALLOPS
1/4 cup rice flour
1 Tbsp curry powder
1/2 tsp salt
1 lb fresh scallops
2 Tbsp olive or canola oil
112 inch, nonstick sauté pan
1 bunch fresh cilantro

Heat an 8-quart saucepot to medium heat.  Add the olive oil and the onion, carrot, and celery, and sauté, stirring, for 5 minutes.  Add the garlic, ginger, ground coriander and clove, stir for 1 minute, and add the water. Bring to a boil, then reduce to a simmer.  Cook for 45 minutes, and remove from the heat to cool slightly.

Place the vegetables with all their liquid in a blender, and purée.  Strain through a medium strainer, check the seasoning again, and keep hot.

To prepare the scallops:  Remove the side muscles from the scallops and discard.  Mix together the curry powder, rice flour, cayenne, and salt.  Put this mixture on a plate, and dredge the scallops in the mixture.  Heat the non-stick pan to medium high, add the oil, then sear the scallops quickly on all sides until just golden brown (they will also have a nice, crisp texture).

To serve:  Divide the scallops into each of four rim soup bowls, and pour the lentil soup around them, allowing the scallops to float to the top.  Garnish with cilantro sprigs, and serve immediately.

Golden Door, Escondido, CA 
www.goldendoor.com


Sweet Corn Soup with Blue Crab and Avocado Relish
Sweet corn, sweet crab, and rich avocado are a match made in heaven; for the creamiest, sweetest results use summer corn in season. I like to serve this soup chilled on a hot summer day, but it is also excellent served hot. Serves 6

For the corn soup:
6 ears corn
2 teaspoons grapeseed oil
½ medium onion, coarsely chopped (½ cup)
1 small carrot, coarsely chopped (½ cup)
½ celery rib, coarsely chopped (½ cup)
1 bay leaf
1 teaspoon kosher salt, or to taste
¼ teaspoon freshly ground white pepper, or to taste

For the crab and avocado relish:
8 ounces lump or backfin blue crab meat, picked over to remove any bits of shell or cartilage
1 medium avocado, diced
1 ripe, plum tomato, seeded and diced
2 tablespoons fresh lemon juice (from 1 lemon)
½ teaspoon Old Bay seasoning
½ cup fresh basil leaves   

Use a sharp, thin knife to cut the corn kernels from the ears. You should have 5 cups of kernels; set them aside. Place the ears in a large soup pot and cover with 8 cups of cold water. Bring to a boil over medium heat. Reduce the heat and simmer, uncovered, for 40 minutes. Strain and discard the ears. Set the corn stock aside.

In a large saucepan, heat the grapeseed oil over medium-low heat. Add the onion, carrot, celery, and bay leaf and cook, stirring frequently, until the onion is translucent but not browned, 4 to 5 minutes. Stir in the corn and cook, stirring, for 3 minutes. Stir in 5 cups of the corn stock along with the salt and pepper. Bring to a boil, then reduce the heat, and simmer, uncovered, for 30 minutes. Remove the pan from the heat, discard the bay leaf, and let the soup cool.

Transfer the soup to blender, in batches if necessary. Blend on a low speed until creamy. Strain through a medium-mesh sieve set over a bowl and use the back of ladle to push the soup through. You should have about 6 cups of soup. Add a bit more corn stock or water if the soup is too thick. Refrigerate until chilled, 1 to 3 hours. Season to taste with pepper.

When ready to serve, prepare the crab and avocado relish. Put the crab in a medium bowl and use a fork to break up the meat slightly. Add the avocado, tomato, lemon juice, and Old Bay seasoning. Tear the basil leaves and add them. Stir gently to combine.

Divide the soup among six chilled bowls and place a generous dollop of crab and avocado relish in the center of each bowl. Serve.