Blackened Salmon Sandwich | top

Ingredients
• 1 pound salmon fillet, skinned and cut into 4 portions
• 2 teaspoons blackening or Cajun seasoning (see Ingredient note)
• 1 small avocado, pitted
• 2 tablespoons reduced-fat mayonnaise
• 4 crusty whole-wheat rolls, split and toasted
• 1 cup arugula
• 2 plum tomatoes, thinly sliced
• 1/2 cup thinly sliced red onion
Directions
Oil grill rack, preheat grill to high.
Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until cooked through, about 3 to 4 minutes per side.
Mash together avocado and mayonnaise in a small bowl.
To assemble sandwiches, spread the avocado mixture on the bottom half of each roll. Top with the salmon, arugula, tomato and onion.
Ingredient note: Cajun seasoning is a spice blend that usually includes cayenne and black pepper, salt, thyme, garlic and onion powder and paprika. Look for it in the spice section of the supermarket. To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack.

Spinach Salad | top

Ingredients
• 3 green onions
• 5 slices, thick cut bacon, minced
• 1/4 cup brown sugar
• 1 cup black butte porter
• Salt
• Freshly ground black pepper
• 1/3 cup balsamic vinegar
• 5 to 6 cups baby spinach leaves, well washed and thoroughly dried
• 1/4 cup chunked and seeded cucumber
• 1/4 cup diced red bell pepper
• 1/4 cup crumbled Gorgonzola
Directions
Slice onions into thin circles, using all of the white and 1/2 of the green. Sauté onions and bacon until the bacon is crispy and the onions are translucent, about 5 minutes. Add brown sugar and stir. Simmer 3 minutes, add the beer. Let this reduce for about 5 minutes, or until it becomes thick and syrupy. Add a pinch of salt and several turns of fresh cracked pepper. Add balsamic vinegar and combine well.
Combine the spinach, cucumber, bell pepper, and Gorgonzola in a bowl. Pour warm dressing over the salad, toss, and serve immediately.

Shellfish Orecchiette | top

Ingredients
1 tbl olive oil
5 fresh mussels, de-bearded
5 scallops
4 large prawns(10-12) peeled and deveined, tails left on
1 tbl fresh chopped garlic
1 c chicken stock or broth
¾ c white wine
½ c tomato sauce
Pinch of crushed red pepper
1 tbl chopped fresh basil
1 c cooked orecchiette pasta
Salt and pepper to taste
Directions
Cook your pasta to al dente and toss with a little olive oil and set aside while you prepare the rest of the dish. Heat a large sauté pan and add olive oil. Add garlic and sauté 1 min. Add mussels, scallops, and shrimp. Cook 2-3 minutes until mussels begin to open and shrimp begin to turn pink on color. Add tomato sauce, wine, basil, and stock. Simmer until seafood is cooked just opaque. Add pasta and cook 1 minute longer. Season with crushed red pepper, salt, and fresh ground black pepper.