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I love this sauce and strawberries are just beautiful this time of year. The sauce comes together quickly and is very versatile - - it can be used on desserts like icecream, breakfasts like oatmeal or granola - or as a sauce for an entree like halibut or pork chops. It's one of my favorite summertime recipes.


  • 10 ripe strawberries
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 tablespoon orange juice
  • 1/2 tablespoon coarse ground black pepper


  1. warm the pan on medium high heat - add the olive oil
  2. saute the strawberries for five minutes in the olive oil, then add the sugar - cooking two more minutes, until strawberries begin to soften
  3. add balsamic vinegar and turn the heat down to medium until vinegar mixture reduces by half into a thick syrup
  4. add orange juice - stir to combine and remove from heat. 
  5. Serve immediately

How to Video:

halibut with strawberry sauce


Grilled Curried Nectarine Salad

grilled nectarine salad

  • 1 pound firm but ripe apricots, halved and pitted
  • 2 tablespoons extra-virgin olive oil x2 - one for the nectarines, one for the pumpkin seeds.
  • Kosher salt
  • 2 tablespoons butter
  • 2 tablespoons curry powder
  • 1 tablespoon brown sugar
  • 2 tablespoons honey
  • 1/4 cup pumpkin seeds
  • 1/4 cup crumbled feta cheese
  • fresh mint
  • ground black pepper to taste


  • Preheat oven to 425F
  • In a large bowl, toss nectarine halves with olive oil; season with salt. Set cut side-down on the grill and cook until lightly charred on cut side, about 3 minutes. Using tongs, flip and grill until browned and softened on skin side, about 2-3 minutes. 
    Let the nectarines cool, then chop them up into bite-sized pieces, and set aside.
  • Spread pumpkin seeds on a rimmed baking sheet, toss with olive oil, and season with salt and pepper. Roast in the oven until golden and crisp, 12—15 minutes. Watch these carefully, they can go from perfect to burnt in the blink of any eye. Set them on the counter to cool and move on to the next step.
  • In a saucepan - melt the butter over medium heat - once melted and foaming add sugar and curry powder. Cook until aromatic - perhaps 1 or 2 minutes - and until complete combined. Take off the heat - add the nectarines and orange juice and gently stir to coat the fruit with the syrup. Drizzle the honey over the top of all of it when you finish. 
  • Sprinkle feta, pumpkin seeds and fresh mint over the top, again to taste. Remember that the feta will add saltiness - so be careful not to salt the dish before adding feta. I love mint so I went a bit crazy with it, so I didn't put an amount, its the amount that you like. Fresh spearmint is always the best to use.

Tarragon Butter

1 stick butter
1 bushel of fresh tarragon, rough chopped
1 tablespoon of finely diced garlic

melt the butter over medium heat, then add the tarragon and garlic and saute until fragrant - then remove from the heat. Best part of this trick is you could make this batch, then put it in a jar in the fridge and it'll keep for several days.


4 carrots run through a mandolin or thinly sliced
1/2 of your tarragon butter from above
2 tablespoons honey

Bring the butter up to bubbling then turn the heat in the pan down to medium low, saute the carrots in the butter then drizzle the pan with two tablespoons of honey. Set the carrots aside.


Debone your snapper filets and liberally dust them with fine ground black pepper - add the rest of your tarragon butter to the pan you cooked the carrots in - and cook the snapper turning the heat up to medium-high. 4 minutes per side - then set the fish aside on a plate under tin foil

Finishing the Pasta

the fresh pasta cooks up in about 4 minutes - so you can start that after you flip the snapper.

Drain it carefully - because you are about to add the pasta to the hot butter that you just cooked the fish in - bring the heat up till the pan sizzles with the pasta - and add the carrots back to the pan and toss to make sure carrots and pasta are coated in the butter sauce.

Plate up and top with the pan fried snapper filets.


honey glazed carrotsfinished pasta


Homemade Ceviche

cevicheMaking ceviche is not exactly rocket science - you marinate raw seafood in a high acid solution until lightly cooked. The fact is, If you can use a knife and own a refrigerator, you can make your own batch of ceviche, a money move whether you’re throwing a cookout, planning a picnic or need a light meal idea. Of course the most important part is sourcing the freshest, highest quality seafood you can find: If you wouldn’t eat it raw, you should not be turning it into ceviche. Whole Foods usually has very knowledgeable folks who’ll tell you exactly where and when their seafood was harvested.

Any reputable fish man should help you out. This recipe will probably not work with frozen/thawed scallops - the texture will be a whole lot different than fresh. The extra cost is totally worth it.
Scallops are particularly great but this marinade will work with tuna, fluke, strapper or bass. You can switch up the garnishes or leave them off entirely. You could serve the ceviche naked and put out bowls of condiments so people can customize.



  • 2/3 cup fresh lime juice (approximately six large limes)
  • 1/3 cup fresh lemon juice (about three large lemons)
  • 1/3 cup fresh orange juice (about one large orange)
  • One serrano chili seeded and thinly sliced
  • 1 tbsp honey
  • One heaping tablespoon of chopped garlic
  • One large pinch kosher salt


  • 1 lb fresh and cleaned base scallops
  • 1/2 cup full fat coconut milk
  • 1/4 cup chopped cilantro
  • 1/4 cup diced mango
  • 1/4 cup diced strawberries


1. Strain the citrus juices to remove pulp then add the juices, chili, garlic, honey and salt to a glass or ceramic bowl and whisk to combine
2. Quarter scallops and add them to the marinade stir and cover. Refrigerated for 45 minutes.
3. This time of year mango in particular is not always the ripest, so I helped soften it a little bit by marinating as it as well in a quarter cup of lemon juice.
4. Remove ceviche from the fridge. Scallop should be opaque white and feel slightly firm. strain the marinade away into a bowl reserving scallops and chilies separately.
5. Wish together half a cup of coconut milk with a cup of the remaining marinade. At scallops and chilies back to the marinade and stir to combine.
6. Strain the mango and strawberries
7. Plate up ceviche and garnish with strawberry and mango, as well as a sprinkling of cilantro. Very lightly salt right before serving.

A lot of recipes call for plantain chips, but I am personally a big fan of serving this with tortilla chips instead.

Ceviche is a technique that a lot of people are afraid of, but you really shouldn’t be. It’s delicious, fast to prepare, and a good source of protein.

Go get yourself some!!!


Creamed Leeks and Fennel

  • creamed leeks3 Leeks, cleaned and sliced white and light green parts only
  • 1 Large fennel, cored, sliced thinly, fronds reserved and chopped lightly
  • 1/4 cup cream
  • 3 tablespoons salted butter
  • 1 tablespoon of Herbs D'Provence with Lavender
  • 1/2 teaspoon finely ground black pepper
  1. Heat a pan on medium heat and add the butter.
  2. When it is foaming add in the fennel and leeks, season with Herbs D'Provence and black pepper and saute over over medium heat for 15-20 minutes.
  3. The vegetables should be soft (not mushy) and very slightly caramelized. Add in the cream and continue to cook for 3-5 minutes. Remove from heat, sprinkle with reserved fennel fronds, adjust seasoning and serve.