Clams with Chorizo | top

1lb manilla clams
¼ lb chorizo sausage
1 leek medium dice
1 roma tomato medium dice
1 tsp minced garlic
2 tbsp unsalted butter
½ cup pinot grigio wine
1 loaf baguette style bread

In large saute pan start by cooking chorizo. Once chorizo is cooked add leeks, tomato, and garlic. Cook until leaks are translucent, add clams and deglaze with white wine reduce by half. Remove pan from heat and add cold butter. Incorporate butter serve immediately with sliced bread.

Halibut Romesco | top

4 six ounce portions fresh halibut
½ cup sauce romesco
1 tsp olive oil
salt and pepper to taste

Pre heat oven to 400 degrees. In large non stick pan on medium high heat add olive and halibut fillets. Cook for two minutes on each side, spoon romesco sauce on halibut fillets and put in pre heated oven. Cook halibut for eight minutes. Serve with seasonal vegetable of choice.

Sauce romesco
4 oz roasted red peppers
¼ cup toasted hazelnuts
2 tbsp red wine vinegar
¼ cup olive oil
salt and pepper to taste

Add all ingredients in food processor mix until consistence resembles basil pesto.

Morel Mushrooms and Asparagus | top

1lb local Asparagus grilled
¼ lb Morel mushrooms
1 tsp minced garlic
2 tbsp unsalted butter
½ cup heavy cream
salt and pepper to taste

In medium sauce pan saute morels with butter and garlic for 3 minutes. Add heavy cream reduce by 1/3 add salt and pepper to taste pour over grilled asparagus. Serve this as a vegetable side, or main dish.