Soups are the first course in many fine dinners. And there are so many kinds of delicious soup recipes out there.  And with these Soup Shots, you can serve little helpings of different soups and so you have a variety.  With this recipe, you can have a go at not just one kind of soup, but six. Brilliant idea, right? Well, I think it is. Personally, I think this is an ingenious starter course. Now, since you have six kinds of soups here, you have six sets of ingredients. So remember to look at all the lists when buying ingredients at the market. And of course, try follow all the recipe instructions to the letter. Happy brewing!

Serves: 4

Pistachio Soup

1 Tbsp olive oil
1 shallot, chopped
2 leeks, white and light green only, rinsed well and chopped
1 garlic clove, crushed
2 Tbsp rice flour
6 cups Chicken Brodo
1 cup pistachios, unsalted, ground
1 tsp kosher salt
4 tsp freshly ground black pepper
4 cups fresh orange juice
2 Tbsp fresh lime juice
4 cups whole unsalted pistachios, for garnish

1. Heat the olive oil over medium heat in a 4-qt heavy-bottomed sauce pot. Add the shallot and leeks and sauté 5 minutes, until translucent. Add the garlic and sauté for 3 minutes.

2. Add the rice flour, stirring constantly. Add the chicken broth and bring to a boil. Add the ground pistachios, salt, and pepper, and reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.

3. Add the orange and lime juices and adjust the seasoning. Serve hot or cold, garnished with whole pistachios.

Moroccan Pumpkin Soup with Chickpeas

12 oz cooked chickpeas, drained
2 lbs pumpkin, butternut squash, or calabaza squash,peeled and cut in chunks
1 onion, peeled and quartered
2 lb stewing beef, cut in 2-in. chunks
2 tsp cinnamon, or to taste
2 cups Chicken Brodo
2 Tbsp sugar, or to taste

1. In a 4-qt soup pot, combine the chickpeas, pumpkin, onion, and beef. Cover with water. Simmer, covered, 2 hours or until meat is tender.

2. Add the cinnamon, Chicken Brodo, and sugar. Blend, but do not puree, all ingredients in a food processor. Adjust seasoning. Reheat and serve. If the soup is too thick, add more water.

Avocado Soup with Salsa

SOUP

2 avocados, medium
2 cups Chicken Brodo
1 cup half-and-half
2 tsp kosher salt
1/4 cup fresh lime juice
2 tsp Tabasco Sauce

SALSA

1/4 lb tomatillo, minced
1/4 cup minced onion
1 garlic clove, small, minced
2 red bell peppers, roasted and peeled
1 Jalapeño, small
1 Tbsp minced cilantro
To taste, kosher salt

1. Blend the avocado flesh, brodo, half-and half, salt, lime juice, and Tabasco until smooth. Chill thoroughly in the refrigerator.

2. At serving time, combine the salsa ingredients.

3. Ladle the soup into bowls and use a spoon to put a dollop of salsa on each.

The salsa is not merely a garnish but a delightful contrast in flavor and texture for this refreshing soup.

Ginger Peach Soup

11/2lb peaches
2 Tbsp + 1 tsp fresh lemon juice
11/2 cups buttermilk
2/3 cup apple juice
2 tsp peeled and grated fresh ginger
1 tsp honey
1 scant tsp kosher salt
12–16 unsprayed rose petals or peach slices for garnish

1. Peel and pit the peaches, rubbing them with 2 Tbsp lemon juice or as needed to prevent discoloration.

2. Puree the peaches; then scrape them into a bowl and stir in remaining ingredients. Refrigerate until cold. Garnish each serving with unsprayed rose petals or peach slices.

Cold Tomato Soup

1/4 cup olive oil
2 cups chopped onions
3/4 cup chopped carrots
1 Tbsp minced garlic
1 tsp salt
1 tsp cayenne pepper
4 cups Chicken Brodo
4 lbs tomatoes, peeled, seeded, and chopped

1. Heat the olive oil in a medium-sized heavy bottomed saucepan over medium heat. Add the onions, carrots, and garlic; cook until softened, stirring occasionally, about 15 minutes. Mix in the salt and cayenne.

2. Add the stock and simmer for 30 minutes. Increase heat to high.

3. Add the tomatoes and cook until softened, about 10 minutes. Puree the soup. Transfer to a bowl; cover and refrigerate.

Asparagus Soup

Tbsp butter, unsalted
2 garlic cloves, minced
3 shallots, sliced
1 yellow onion, sliced
1 Idaho potato, peeled and sliced
5 cups Chicken Brodo or vegetable broth
5 cups heavy cream
Pinch nutmeg
1 lb asparagus, trimmed, peeled, and cut into
1-in. pieces
1 cup English green peas

1. In a heavy-bottomed soup pot, melt 2 Tbsp of the butter over low heat until it foams. Add the garlic and shallots; cook until translucent. Add the onions; cook until translucent. Add the potato; cook for 2 minutes. Add the broth, cream, and nutmeg. Bring to a full boil.

2. Place the asparagus in a pasta basket and insert it into the boiling cream for 15 seconds. Immediately immerse the basket in ice water to stop the cooking process. Reserve the asparagus. Lower the heat and allow the soup to simmer.

3. Add the peas and simmer for 5 minutes. Remove the soup from heat. Place the reserved asparagus in the blender and pour the soup on top. Add the remaining 1 Tbsp butter, season with salt and pepper, and gently blend until smooth. Pour through a fine sieve. Adjust the seasoning with salt and pepper to taste.

I love soup. Sometimes, I have too much of it at dinner that I don’t have much appetite left for the main dish. My personal favorite is creamy mushroom soup. They’re just too delicious for just one helping. Now, these six Soup Shots may be too many for a small dinner with friends. So you can just choose three or four out of the six recipes here, especially if you have limited time to prepare them all. In my opinion, three kinds of soup is enough for a small dinner. Also, take note of your guests’ preferences and allergies. If you don’t already know, you can go ahead and ask them which Soup Shots they prefer you serve. After doing that, you’re all set. Bon appétit!

Fowl meat, in my opinion, is among the flavorful meats in the world. Obviously, I love them. Now, duck is a nice fowl for a main dish. Not only is it flavorful, it is also rich in good stuff such as protein(of course), selenium, and iron. And according to some experts, it’s also less fatty than chicken, especially if you take out the skin. Moreover, you get cinnamon flavored duck. How yummy does that sound?! Very much, if you ask me. On top of that, you also have a savory cobbler! Don’t wait. Try out this Pan-Seared Duck Breast Infused with Cinnamon, Savory Cobbler of Maple-Braised Duck, SweetPotatoes, Pecans, BrusselsSprouts, and Cranberry Jus recipe right away.

Serves: 4

3 oz sea salt
3 oz brown sugar
4 duck legs with thighs, cleaned
1 cup granulated sugar
To taste, cracked black pepper
1 cinnamon stick
1 cup kosher salt
2 Tbsp Cinnamon Honey
4 duck breasts, cleaned
4 oz vegetable oil or duck fat
2 carrots, medium dice
2 onions, large, medium dice
2 celery stalks, peeled and diced
3 Bosc pears, ripe, peeled and diced
4 oz tomato paste
2 cups merlot
10 juniper berries, lightly crushed
1 bouquet garni
4 cloves
1 oz orange zest
1 cinnamon stick, crushed
6 black peppercorns
1 cup veal stock
1–2 cups Demi de Edward Christopher or another demi-glace
2 lb sweet potatoes
Pinch salt
1 cup evaporated milk
2 eggs
2 Tbsp butter, unsalted, melted
To taste, kosher salt
To taste, freshly ground black pepper
1 cup crushed cornflakes
1/2 cup chopped pecans
2 Tbsp brown sugar
As needed, butter, unsalted
3 cups duck stock
1 bay leaf
1 cup dried cranberries
12 oz Brussels sprouts, cleaned and cut in half
2 slices bacon, diced small
As needed, Chicken Brodo

1. Combine the sea salt with the brown sugar. Place the duck legs in a shallow dish and coat with the salt mixture. Set the duck legs in the refrigerator for 24 hours.

2. Combine the granulated sugar, pepper, and the cinnamon stick in a coffee grinder and grind for 20 seconds. Place in a mixing bowl and add the kosher salt and cinnamon honey. Mix well.

3. Sprinkle half of the cinnamon mixture over the bottom of a bowl. Place the duck breasts skin side down in the pan. Sprinkle the remaining mixture over the breasts. Allow to sit for 2 hours, turning once after 1 hour. Remove the breasts from the cure, rinse gently, and pat dry. Reserve. 4. Gently wash the cured duck legs, pat dry, and reserve.

5. In a heavy cast-iron skillet, heat the vegetable oil over medium heat. Add the duck legs and cook on all sides until the skin is crisp. Remove and reserve the legs. Drain and reserve the fat.

6. In a heavy-bottomed braising pan, heat 4 Tbsp of the reserved duck fat over medium heat. Add the carrots, onions, celery, and pears and sauté until lightly brown. Add the tomato paste and cook, stirring constantly, 4–5 minutes. Add the merlot to deglaze the pan; simmer until the liquid is reduced by half.

7. Add the duck legs, juniper berries, bouquet garni, cloves, zest, crushed cinnamon stick, peppercorns, and veal stock. Add demi until it fills one-third of the pan. Cover tightly and place in a preheated 325°F oven. Cook until tender, 1–2 hours. Remove the duck legs from the liquid; cool. Strain the liquid and reserve.

8. Remove the meat from the cooled duck legs and reserve.

9. Peel the sweet potatoes, place in a saucepan, and cover with cold water by 2 in. Add a big pinch of salt and bring to a simmer over medium heat. Simmer until tender. Drain the potatoes and rice into a mixing bowl.

10. In a mixing bowl, whip the evaporated milk and the eggs to combine.

11. Add 2 Tbsp melted butter and the egg mixture to the sweet potato puree. Mix gently until combined well. Season to taste with kosher salt and pepper. Reserve.

12. In a medium mixing bowl, combine the corn flakes, pecans, and 2 Tbsp brown sugar. Mix well and reserve.

13. Divide 4 oz sweet potato mixture among 4 ovenproof ramekins. Add to each 2 oz duck leg meat and 1 oz braising liquid. Cover each with another 1 oz sweet potato mixture. Top completely with the corn flake mixture. Reserve the cobblers.

14. In a small saucepan, bring the duck stock, the bay leaf, and the dried cranberries to a simmer and cook for 10 minutes. Strain into a clean saucepan. Return to a simmer and reduce by half. Reserve.

15. Bring 1 gal heavily salted water to a rapid boil. Add the Brussels sprouts and cook until tender,3–5minutes. Plunge the sprouts into an ice bath to stop the cooking process. Pat dry and reserve.

16. Score the skin side of the duck breasts in a crisscross pattern. Place skin side down in a cast-iron skillet. Cook slowly over very low heat for about 1 hour or until the skin becomes thin and crisp.

17. While the duck is rendering, render the bacon in another cast-iron skillet. When the bacon is almost crisp, add the Brussels sprouts along with a little brodo. Season with salt and pepper to taste. Continue to cook the sprouts, adding brodo as needed, until they are tender and glazed.

18. Once the skin on the duck is crisp, turn over the breasts, and raise the heat slightly. Cook for 2 minutes or to the desired doneness. Allow to rest in a warm place.

19. At time of service, place the cobblers into a preheated 375°F oven for 10 minutes or until heated through.

20. Return the cranberry jus to a simmer and whisk in 2 Tbsp cold butter. Adjust seasoning if necessary.

21. Slice the duck breasts into 5 pieces each and place on heated dinner plates. Place 1 cobbler onto each plate. Divide the Brussels sprouts evenly among the plates. Dress the duck breasts with the cranberry jus and serve immediately.

This Pan-Seared Duck Breast Infused with Cinnamon, Savory Cobbler of Maple-Braised Duck, SweetPotatoes, Pecans, BrusselsSprouts, and Cranberry Jus recipe looks a bit tedious to prepare. And the list of ingredients is pretty long, too. But you shouldn’t worry too much. The instructions are quite clear cut and they’re quite easy to follow. Just one tip though. Do not overcook the meat or the veggies, especially the veggies. Vegetables, when overcooked, are not really nice on the palate. And they lose a lot of their nutrients, too. Well, that’s that. Bon appétit!

Shrimp and Crab en Croute is among the epitome of French cuisine. Why? Because it’s both visually and gastronomically lovely, that’s why! It may be a bit tedious to prepare but it’s worth every bit of effort you’d put into it, in my opinion. Just make sure to follow the recipe to the letter. And if you find yourself unsatisfied with your first try, you can just try again. Like most skills, being good in the culinary arts takes time and practice. So don’t be afraid to do some practice dishes first, especially if you’re planning on serving this to friends for a special occasion.

Serves: 8

1/2 lb shrimp, peeled, deveined, and diced
6 oz heavy cream
1/2 lb lump crabmeat
1 Tbsp lemon zest, blanched and chopped
1 tsp snipped chives
1 tsp chopped dill
1 tsp chopped tarragon
1 Tbsp brunoise red bell pepper
1 oz black Trumpet mushroom, chiffonnade
1 oz spinach, chiffonnade
To taste, salt
To taste, freshly ground black pepper
1 Tbsp fresh lemon juice
1 sheet puff pastry
As needed, egg wash

1. Puree the shrimp in a Robo Coupe until smooth, scraping the sides as needed. Add the cream and pulse until well incorporated.

2. Pass the farce through a tamis and fold in the crab, zest, chives, dill, tarragon, red pepper, mushroom, spinach, salt, pepper, and lemon juice. Wrap the mixture in plastic to make a sausage. Tie the ends, then wrap with foil. Poach at 170°F until the internal temperature reaches 125°F. Chill in an ice bath.

3. Unwrap the chilled sausage and dry well. Wrap the sausage in puff pastry, using a little egg wash as an adhesive. Brush the outside of the pastry with egg wash as well.

4. Bake at 450°F for 8–10 minutes or until the pastry is golden brown.

5. Serve with baby greens, Roasted Pepper Red Relish , and Whole-Grain Mustard Sauce .

There are countless benefits to eating seafood over red meat. Among them is the presence of the highly lauded Omega 3 fatty acids, which is good for the heart and brain. However, it would also be remiss of me if I fail to mention that shrimp and crab meat are among the most common food allergens out there. So if you plan to serve this at a party, mention these two main ingredients to your guests. Other than that, I think Shrimp and Crab en Croute is quite a delightful starter to any dinner and would sure be a crowd-pleaser.

Gnocchi with Lobster, Peas, and Pumpkin with Sage Butter is a great starter for a dinner with friends. Gnocchi are scrumptious little Italian soft dumplings made with flour, eggs, potatoes, breadcrumbs, and cheese. You can actually buy frozen gnocchi from the supermarket. But you know what the experts say; it’s better if you make them from scratch. You just have to follow instructions. And if you don’t get them right the first time, you can always try again. So go ahead and try this recipe, you just might surprise yourself with your culinary skills.

Serves: 4

GNOCCHI

1 lb fresh ricotta, strained
1/3 cup grated Parmigiano-Reggiano
1 tsp kosher salt
1 egg, slightly beaten
1 cup all-purpose flour

GARNISH

Two 1½ lb Maine lobsters
1/2 cup fresh shucked peas
1 cup diced pumpkin
1 Tbsp clarified butter
2 Tbsp brown sugar
1 tsp sea salt

SAGE BUTTER

1/2 cup clarified butter
10 sage leaves
1/4 cup Giancarlo’s Brodo
1/4 cup extra-virgin olive oil

ASSEMBLY

To taste, salt
To taste, freshly ground black pepper
2 Tbsp butter, unsalted, diced
As needed, Vanilla Oil
8 Fried Sage Leaves

GNOCCHI

1. Place the ricotta, Parmigiano-Reggiano, salt, egg, and flour in a bowl and mix by hand slowly until all items are incorporated. Do not over mix.

2. Roll a piece of the dough into a cylinder about 1/2 in. Cut the cylinder into small pieces and roll each in your hand to the desired shape. Place on a pan lined with paper; freeze. Move frozen gnocchi to zippered plastic bags and keep frozen until ready to cook.

GARNISH

1. Cook the lobsters in boiling water for 4 minutes, then shock them in ice water.

2. Remove the meat from the lobsters. Slice the tail into slices, cut the knuckle and claw meat into medium-size pieces, and reserve.

3. Blanch peas in boiling salted water and then shock in ice water to stop cooking. Reserve.

4. In a bowl, toss the diced pumpkin with the butter, brown sugar, and salt. Place the pumpkin in a roasting pan and cook in a 350°F oven, turning occasionally, until tender, 5–7 minutes.

SAGE BUTTER

1. In a pan, heat the butter. Add the sage, simmer 1 minute, and add the brodo and olive oil. Bring to a light boil, mix with a blender stick, and season to taste.

ASSEMBLY

1. Bring a pot of salted water to boil and add the gnocchi. When all gnocchi rise to the top, carefully remove them to a bowl with a spider or slotted spoon and toss gently with 2–3 Tbsp of the sage butter.

2. In a sauté pan, heat 1 Tbsp of the butter and sauté the lobster lightly until just cooked. Add the pumpkin and cook 30 more seconds. Add the peas and the remaining 1 Tbsp butter. Remove from the heat; toss. In a bowl, gently add the garnish to the pasta with some more of the sage butter; season with salt and pepper. Place in 4 bowls or 4 roasted pumpkins, lace with more sauce if desired, and top with the Vanilla Oil and 2 Fried Sage Leaves.

Gnocchi are a good source of calcium, especially since this recipe also comes with a good helping of butter. And you get protein and good Omega 3 fatty acids from lobster, and loads of vitamin K, manganese, and vitamin C from peas. A yummy dish full of awesome health benefits. Don’t you think? Moreover, it’s just so visually aesthetic, your guests will definitely be admiring  this Gnocchi with Lobster, Peas, and Pumpkin with Sage Butter the minute you come out of the kitchen with it. Trust me, food tastes even more delicious if it make a good first impression, especially if its on the eyes.

A piece of sirloin steak is not as expensive as tenderloin or filet mignon. However, according to food experts, it is one the most flavorful so it’s still a prime cut.  Now, red meat may not be so popular among health buffs but it does have its good side. Beef is rich in protein and vitamin B12 and B6.  If you’re so concerned about hormones or steroids in the beef, natural beef doesn’t have any. If you still doubt natural beef, you can get some certified organic beef, which is also rich in selenium and zinc. On top of that, this recipe has the amazing Swiss chard–a vegetable that’s rich in antioxidants and vitamins A, C, and K. So yes, you’re covered in the health front with this Natural Beef New York Sirloin Steak Pan-Seared in a Cast-IronPan, Swiss Chard, Potato and Bean Chili, and Roasted Shallot Jus.

Serves: 4

STEAKS

2 cloves garlic
3 lb center-cut sirloin steaks, trimmed,
cut into 4 portions
2 Tbsp extra-virgin olive oil
1 tsp sea salt

POTATO AND BEAN CHILI

1 lb Idaho potatoes, peeled and diced small
1 onion, large, small dice
1 red pepper, large, diced
1/3 cup dried morels
2 Tbsp walnut oil
4 Tbsp olive oil
1/4 cup tomato paste
1 garlic clove, large, sliced thin
2–3 Tbsp Ariadna Chili Spice
1/2 cup Chianti
1 cup peeled, diced roma tomatoes
1 cup white beans, cooked
2 cups Giancarlo’s Brodo
1 Tbsp fresh pluches oregano
1/2 tsp red pepper flakes
2 tsp Chipotle sauce
4 Tbsp extra-virgin olive oil
To taste, kosher salt
To taste, freshly ground black pepper

ASSEMBLY

As needed, Swiss chard or spinach, sautéed

STEAKS

1. Cut the garlic cloves in half. Rub the garlic over the steaks on both sides. Rub the steaks next with olive oil. Sprinkle with salt.

2. Heat a cast-iron skillet on medium-high heat. Pan-sear the steaks 3–4 minutes per side, then finish to desired doneness.

POTATO AND BEAN CHILI

1. Sauté the potatoes, onion, red pepper, and morels in the walnut and olive oils for 4 minutes. Add the tomato paste, garlic, and chili spice; cook 1 minute more. Add the red wine to deglaze the pan.

2. Add tomatoes, beans, and brodo. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until the potatoes are almost tender and the mixture is thickened.

3. Add the oregano, pepper flakes, and chipotle sauce, and olive oil. Adjust the seasoning with salt and pepper.

ASSEMBLY

1. Serve the steaks with sautéed Swiss chard or spinach.

Red meat is rich in protein, and we need protein for cell growth and repair, especially for growing children. So yes, don’t ignore red meat altogether. You can eat them now and again. The key is moderation. And if you combine it with good fresh greens, then you have nothing to worry about. So go ahead and try this unbelievably delicious Natural Beef New York Sirloin Steak Pan-Seared in a Cast-IronPan, Swiss Chard, Potato and Bean Chili, and Roasted Shallot Jus, and get your much needed dose of protein today.

The start of spring is a great time to showcase the sweet tenderness of asparagus. This tasting highlights spears simply cooked at a slow temperature, a creamy soup, and some crisp tempura.

Moreover, these delicious asparagus is rich in vitamin K, which aids in the strengthening of bones, blood clotting and could help prevent certain cancers. And health experts say that it also has anti-inflammatory and antioxidant properties, both of which are very good for us.  So try this Trilogy of Summer Asparagus—Asparagus Tempura, Eight-Hour Asparagus Spears, Asparagus Cappuccinowith Truffle Foam and Fennel Croutons today, and experience how something so healthy can also be equally scrumptious.

Serves: 4

EIGHT-HOUR ASPARAGUS

24 medium to large asparagus spears, woody ends removed and trimmed
1 small shallot, very thinly sliced
3 Tbsp extra-virgin olive oil
6–8 Tbsp butter, unsalted, cold and diced
To taste, kosher salt
To taste, cracked black pepper
1 cup Giancarlo’s Brodo

ASPARAGUS CAPPUCCINO

3 Tbsp butter, unsalted
2 Tbsp olive oil
2 garlic cloves, thinly sliced
1 yellow onion, diced small
1 cup peeled, small-diced Yukon Gold potatoes
5 cups high-quality vegetable broth
3 cups heavy cream
2 Tbsp chopped fresh tarragon
1/2 lb asparagus, woody ends removed, trimmed, and
cut into 1-in. pieces
1 cup English green peas, frozen or fresh
1/2 cup high-quality butter, unsalted, ice cold and diced
To taste, sea salt

TRUFFLE FOAM

1 cup heavy cream
1/2 Tbsp gelatin powder
1 Tbsp truffle oil
To taste, salt
To taste, freshly ground black pepper

ASSEMBLY

16 asparagus spears, trimmed
As needed, Tempura Batter
As needed, truffle
As needed, Tomato Syrup

EIGHT-HOUR ASPARAGUS

1. Preheat the oven to 140°F.

2. Lay the asparagus in a single straight layer across a sheet of baking paper placed on a baking pan. Distribute the shallot, olive oil, butter, salt, and pepper over the asparagus.

3. Fold the paper at all ends to close the package; turn it seam side down. Pour the broth over the package. Bake for 8 hours.Check the pan occasionally; if it dries out, add more broth.Alternatively, simply blanch the asparagus spears and sauté them in butter, if you prefer.

ASPARAGUS CAPPUCCINO

1. Melt the butter and oil in a heavy stainless steel saucepan over low heat. Add the garlic and onion; cook until translucent.

2. Add the potatoes, broth, cream, and tarragon; bring to a full boil. Add the asparagus and simmer until tender, 15–20 minutes. Add the peas, simmer for about 2 minutes, remove from the heat, and cool slightly.

3. Carefully blend the soup in a high-speed blender, then strain it twice through a chinois.

4. Return the soup to the stove, bring to a low simmer, whisk in the butter, and add salt to taste.

TRUFFLE FOAM

1. Add the gelatin to the cream. Whisk well and let sit for 10 minutes.

2. Place the gelatin cream in a copper or stainless-steel saucepan; add the truffle oil. Bring to a simmer for 2 minutes and season with salt and pepper.

3. Place the mixture in a whipped cream canister or foam gun with one cartridge, shake well, and top each serving of soup with foam.

ASSEMBLY

1. Blanch asparagus spears and fry them tempura-style. Place them on plates with the eight-hour spears. Divide the cappuccino among espresso cups. Shake the foam canister and top each cup of soup with foam. Shave a little truffle over each cup.

2. Garnish the plate with Tomato Syrup and truffle foam.

As with most French dishes, presentation is an important part of the whole enchilada. So be careful to follow instructions, especially if you know you’re not someone who’s artistically inclined. Just do that and preparing this Trilogy of Summer Asparagus—Asparagus Tempura, Eight-Hour Asparagus Spears, Asparagus Cappuccinowith Truffle Foam and Fennel Croutons would be a zilch.  That way, you’ll be able to impress your friends visually as well as gastronomically. In addition to that, asparagus goes particularly well with steaks. But if you’re staying away from red meat, this would also go well with some grilled tuna with barbecue sauce, in my opinion… and maybe a bottle of Chablis.

With all the new varieties and sizes of tomato, a tomato tasting plate is a wonderful and flavorful concept that will please your customers. It is also a great vegetarian item. Tomatoes are packed with vitamin C and is also a source of vitamin A. More importantly, it is rich in lycopene. And lycopene is an antioxidant that could rid your body of toxins and prevent cancer. So this A Tasting of Tomatoes— Tomato Water, Olive Oil Poached Tomatoes, Tomato Syrup, Tomato Pulp, and Tomato Mousse with Basil Reduction and Balsamic dish could very well be a crowd-pleaser.

Serves: 6

TOMATO WATER

8 very ripe large tomatoes, chopped
1–2 tsp kosher salt
As needed, extra-virgin olive oil

TOMATO MOUSSE

5 large, ripe tomatoes, cut into thirds
1 tsp kosher salt
2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1/4 tsp minced mint
1/2 tsp minced basil
2 tsp sugar
2¼ oz gelatin powder
1/2 cup tomato juice
1 cup heavy cream
As needed, extra-virgin olive oil

PETITE OLIVE OIL TOMATOES

12 small red cherry tomatoes, peeled
6 small yellow cherry tomatoes, peeled
1 cup extra-virgin olive oil
8 large basil leaves

TOMATO PULP

4 large vine-ripe tomatoes or heirloom tomatoes
To taste, sea salt
6 Tbsp extra-virgin olive oil
To taste, freshly ground black pepper
1 tsp minced parsley

ASSEMBLY

As needed, Tomato Syrup
As needed, extra-virgin olive oil
As needed, balsamic vinegar
As needed, Basil Reduction
6 Crostini, 1 in. by 3 in.

TOMATO WATER

1. Chop the tomatoes in a food processor. Strain for 24 hours in cheesecloth with a pan set underneath to catch the tomato water, or press with a weight in a colander set over a pan.

2. Combine the strained tomato water and salt, whisk briskly, and set aside.

3. Serve in a glass with a few drops of olive oil.

TOMATO MOUSSE

1. Chop the tomatoes in a food processor.Strain them for 24 hours in cheesecloth with a pan underneath to catch the tomato water.

2. Combine the tomato water, salt, Worcestershire sauce, pepper, chervil, basil, and sugar. Whisk briskly and set aside.

3. Sprinkle the gelatin over the tomato juice; let stand 5 minutes to bloom. Set over a hot water bath to dissolve gelatin; this will occur at about 90°F. Add the gelatin mixture to the tomato water mixture and mix well. Keep stirring and chill until it reaches 60°F.

4. Place the cream in a mixing bowl and beat until stiff. Fold the whipped cream into the tomato mixture.

5. Lightly oil a small square pan with olive oil and pour in the tomato mixture. Set until firm in a refrigerator 1–2 hours, unmold, and cut into desired shapes.

For layers, repeat the recipe with yellow tomatoes and yellow tomato juice. Let 1 layer of red tomato mousse set. Top with a layer of yellow tomato mousse and let set. Finish with a second layer of red tomato mousse.

TOMATO PULP

1. Cut out the center pulp of fresh ripe garden tomatoes with a 1/2 -in. by 2-in. cutter; toss with sea salt, olive oil, parsley and pepper

ASSEMBLY

1. On long plates, set portions of the tomato mousse and drizzle Tomato Syrup, Basil Reduction, and balsamic vinegar around the mousse.

2. Place the crostini with 3 olive oil tomatoes, 2 red and 1 yellow; drizzle with some extra virgin olive oil. Place center pulp of tomato next to the olive oil tomatoes. Garnish with basil.

3. On the last spot, place a shot glass of the tomato water, and top the glass with a crostini.

A Tasting of Tomatoes— Tomato Water, Olive Oil Poached Tomatoes, Tomato Syrup, Tomato Pulp, and Tomato Mousse with Basil Reduction and Balsamic sounds like the perfect appetizer for those dinner parties you might wanna throw, doesn’t it? Moreover, this dish is aesthetically good both to the eyes and to your taste buds. And don’t forget, tomatoes are very good for your health, too.  So prepare this for your friends, and find out for yourself that an appetizer can be beautiful, healthy, and great to the palate, all at the same time.!

Salmon is absolutely one of my favorite meats. Well, since I only eat few meats, I guess that statement does not have that much weight. Still, I love salmon. I love it not just because it tastes yummy but also because it is full of healthy good stuff. Not only is salmon packed with the much lauded omega 3 fatty acids, it is also loaded with vitamin D, tryptophan, protein, and selenium. And since this dish has three ways of cooking this lovely meat, it’s like a triple treat! So check out the Trio of Salmon: A Tasting of Salmon Roasted, Poached and Grilled with Spinach and Potatoes Parisienne recipe below and treat yourself to this amazing “wonder meat”.

Serves: 4

ROASTED SALMON

Four 3-oz salmon mignons, skin removed
4 Tbsp extra-virgin olive oil
1 Tbsp finely minced fresh Italian parsley
To taste, sea salt
To taste, freshly ground black pepper

POACHED SALMON

Juice of 2 limes
Four 3-oz salmon mignons, skin removed
1 tsp Spice de Cosette
To taste, coarse kosher salt
To taste, coarsely ground black pepper
1 cup pinot noir
1 cup fish broth
1/4 cup diced fennel
1/4 2–3 Tbsp butter, unsalted, ice cold

GRILLED SALMON

1/2 cup walnut oil
1/4 cup lime juice
1/4 cup red vermouth
2 Tbsp minced shallot
1 Tbsp lemon honey
1 tsp dill
1/2 tsp soy sauce
To taste, freshly ground black pepper
Four 3-oz salmon mignons

ASSEMBLY

4 oz sautéed spinach or other vegetable
36 small potatoes parisienne
As needed, lime juice
As needed, extra-virgin olive oil
As needed, Mustard Cream

ROASTED SALMON

1. Brush the salmon mignons with the olive oil, parsley, then season with salt and pepper.

2. Place the filets skin side down on a lightly oiled roasting rack.

3. Roast in a 365°F oven for 2–3 minutes,until the salmon is just pink in the middle.

POACHED SALMON

1. Squeeze the lime juice over the top of the salmon. Sprinkle with the spice, salt, and pepper.

2. In a stainless-steel pan large enough to hold the liquid while covering the salmon, place the wine, broth, fennel, and celery; bring to a simmer. Reduce the heat to low; check temperature for about 160°F.

3. Add the salmon and poach until cooked through, 5–7 minutes. Remove the salmon from the liquid and reserve.

4. Strain the liquid and return to a clean stainless-steel saucepan. Boil the liquid until reduced to about 1/3 cup. Remove pan from heat. Whisk in the butter. Strain the sauce and season with salt and pepper to taste. Pour the sauce over the salmon just before serving.

GRILLED SALMON

1. In a small bowl, whisk together the oil, lime juice, vermouth, shallot, honey, dill, soy sauce, and pepper. Toss the salmon in the marinade. Cover the dish or Cryovac the salmon and marinade. Let sit at room temperature for 2 hours.

2. Drain the salmon well and pat dry. Reserve the marinade.

3. Oil a grill rack. Grill the salmon 2–3 minutes on each side, brushing often with marinade.

ASSEMBLY

1. Divide 1 oz fresh sautéed spinach or your favorite vegetable into 3 portions and place on plate. Place 1 serving of each type of cooked salmon on the spinach. Add small roasted potatoes or a scoop of Potatoes Parisienne .

2. Spoon mustard cream over the roasted salmon. Spoon sauce over the poached salmon. Spoon lime juice and extra-virgin olive oil over the grilled salmon.

This Trio of Salmon: A Tasting of Salmon Roasted, Poached and Grilled with Spinach and Potatoes Parisienne recipe is a bit of a hassle since you have to prepare the salmon in three different ways and then spend some time assembling it, too. However, it is all worth it. The deliciously creamy texture of this beautiful meat would surely make up for all the work you have to put into it. And it also has beautiful and equally healthy veggies in it, so you’re all set for healthville, if that’s what you want. Just be sure to follow the instructions and resist the urge to experiment if you’re not an expert chef. If you do that, you’ll be all right.

Pasta is among the most delightful foodstuffs in the world. Well, at least in my opinion. And pasta with greens is not only a yummy concoction but a very healthy one as well. Let’s check, shall we? Asparagus is high in vitamin K, folate, vitamin C, vitamin A, and various other health benefits. Peas are rich in fiber, manganese, vitamin C, and vitamin K while fava beans are chock-full of fiber and protein. Now, tomatoes are not actually green but it’s an equally super healthy vegetable in its own right what with it being rich in vitamins C, A, and K. Lastly, morels are rich in antioxidants, which helps in the prevention of cancer. So yes, not only does Penne Pasta with Asparagus, Peas, Morels, Favas, and Tomato Broth sound utterly delicious, it also has an amazing list of health benefits. So if you want to start eating healthy, you can’t possibly go wrong with this yummy dish.

Serves: 6

1 lb dried penne pasta
2 Tbsp olive oil
12 spears asparagus, trimmed
5 oz shelled peas
5 oz fava beans, cleaned
4 Tbsp olive oil
4 garlic cloves
1 onion, small, chopped fine
5 Tbsp Italian tomato paste
1/4 cup red wine
6 leaves basil, chiffonade
1 tsp chopped parsley
1 cup tomato water
1 cup Chicken Brodo
5 oz morels
3 Tbsp butter, unsalted, diced
2 Tbsp extra-virgin olive oil
To taste, salt
To taste, freshly ground black pepper
4 vine-ripened tomatoes, core removed

1. Bring 1 gal heavily salted water to a rapid boil over high heat. Add the dried pasta and stir so the pasta does not stick together. Continue cooking, stirring often, until the pasta is al dente.

2. Drain the pasta and toss lightly with 2 Tbsp olive oil. Lay out on a half-sheet pan and place in the refrigerator to cool.

3. In a small saucepan, bring 1 qt heavily salted water to a boil, then keep at a simmer.

4. Blanch the asparagus spears, the peas, and the favas until al dente. Reserve.

5. In a saucepan, add oil, then the garlic and onions. Cook for 2–3 minutes.

6. Add the tomato paste and cook another minute, then deglaze with the wine.

7. Add the herbs, tomato water, and brood with the morel mushrooms and bring to a boil; simmer for 3 minutes.

8. Add the butter and oil, and season with salt and pepper, if needed.

9. Cut 2–3 cores from the tomatoes with a 3/4 -in. by 2-in. cutter (or any cutter you may have).

10. In a stainless-steel 4-qt braising pan, place the broth, pasta, favas, and peas. Cook for 2 minutes or until pasta is hot.

11. Mix all items for the dressing and toss with the tomato cores and the asparagus.

12. Place the pasta in bowls. Garnish with the tomatoes and 2 asparagus spears each.

This Penne Pasta with Asparagus, Peas, Morels, Favas, and Tomato Broth dish sounds too good to be true, doesn’t it? I don’t blame anyone who might be skeptic about this yummy dish. But it really is healthy and it really is scrumptious. Now, I just have a few advice for this one. Make sure you clean the morel mushrooms really well but don’t let it get mushy. Also, make sure to just blanch the veggies and do not overcook the penne. Trust me, overcooked penne does not taste good at all.  If you follow all that, you’ll be able to delight your palate with this yummy and healthy pasta dish.

Bacalao is actually a Portuguese word that literally means “cod” so this recipe is very aptly named. Now, cod is a fish that thrives on the cold waters of the north, specifically the Arctic sea. Its flesh is colored white and, according to food experts, mildly flavored. But should you eat this fish over other meat? Yes! Because it is full of healthy goodness, that’s why! It’s high in protein so it’s a good alternative to red meat, which is full of toxic purines. Cod meat is also high in tryptophan, selenium, vitamin B6, vitamin B12, vitamin D, niacin, potassium. Sounds too good to be true, right? Well, it actually isn’t.  So start eating healthy today and begin with this amazingly delicious appetizer.

Serves: 4

1½ lbs salt cod
1 qt milk
3 Tbsp butter, unsalted
3 oz onion, medium diced
1 Tbsp roasted garlic puree
1/2 cup olive oil
To taste, freshly cracked black pepper
1 cup cooked and riced Yukon Gold potatoes
1/3 cup hummus
1 cup lightly sautéed spinach
4 slices hard-cooked egg
1/2 cup julienne prosciutto, sautéed
1/2 oz Osetra caviar
4 slices black truffle
2 Tbsp snipped chives
2 Tbsp Chive Oil
3 Tbsp cooked and minced egg yolk
3 Tbsp cooked and minced egg white

1. Soak the salt cod in water for two days,changing the water twice a day.

2. Simmer the salt cod in the milk with the butter, onion, and garlic until the fish flakes apart. Remove the fish from the milk and place in a stainless-steel bowl,reserving the milk.

3. Add the olive oil and cracked pepper to the flaked fish. Add just enough riced potato to bind the mixture. Adjust the seasoning and spoon into a ring mold.Heat in a 325°F oven till hot.

4. For each serving, place 1 Tbsp of the hummus in the center of a plate and add a small amount of spinach and a cod potato timbale. Place 1 slice of egg, 1/8 cup sautéed prosciutto, and a caviar garnish on top. Garnish with 1 slice of truffle, 1/2 tbsp chives, 1/2 tbsp chive oil, pepper, 1½ tbsp egg yolk, and 1½ tbsp egg white around the edge of plate.

Many people are actually skeptic about eating fish. Some say it stinks. Others say it’s only fit for cats, not humans. Well, say what you will about fish meat, but it’s still one of the most healthy meats out there. And as long as you know how to prepare it, you don’t have to suffer its so called “stink”.  You don’t even have to worry if you eat it too often since most fish are low in cholesterol but high in good fatty acids. Moreover, this Bacalao recipe is perfect for those cocktail parties you might want to throw for friends and family. And you don’t even have to feel guilty about serving them something unhealthy… because cod meat has many health benefits. Even the Word Health Organization says so.