Chicken Artichoke Pita Sandwich

4 Pita Breads

2 Chicken Breasts, thinly sliced

1/2 cup Artichoke Pesto, recipe to follow

2 Avocados, thinly sliced

Salt and Pepper, to taste

Artichoke Pesto

1 14oz can Artichoke Hearts, drained

Zest and Juice of 1 Lemon

2 Garlic Cloves

2 tablespoons Pine Nuts

1/4 cup Fresh Cilantro

1/8 cup Olive Oil

1/8 cup Extra Virgin Olive Oil

Pinch of Cayenne

Salt, Pepper, to taste

In a food processor, blend all of the ingredients.  Serve with bread, chips, and fresh vegetables.

To arrange the sandwich:  One pita bread, generous scoop of the artichoke pesto, few slices of chicken and avocados.  Season with salt and pepper, enjoy!

Serves 4

*One of the ways of using left over chicken.  Rotisserie chicken goes well too.

Scallop Ceviche

One pound Scallops, quartered

1/2 cup Orange Juice

1/2 cup Fresh Lemon Juice

1 teaspoon Sea Salt

1 cup Bell Pepper, diced

1/2 small Red Onion, chopped

1/2 cup Green Onion, chopped

1/2 cup Cilantro, chopped

1 Jalapeno, diced

1 tablespoon Extra Virgin Olive Oil

Salt, Pepper, to taste

2 Avocados, sliced

In a glass dish, add scallops, orange juice, lemon juice, and sea salt.  Cover and marinate in the refrigerator 4-6 hours. 

In a large bowl, add marinated scallops, all the chopped vegetables, olive oil, salt, and pepper.  Toss all together.  Serve with sliced Avocados.

*This dish is so fresh and light.  Perfect for a hot summer day.  Goes well with Baked Pita Chips and Margaritas and Sangrias.

Simple Guacamole

2 Ripe Avocados

1/4 cup Red Onion, diced

2 Garlic Cloves, chopped

1/4 cup Fresh Cilantro, chopped

Juice of one Lime

1 teaspoon Extra Virgin Olive Oil

Pinch of Cayenne

Salt, Pepper, to taste

Cut avocados in half.  Remove seed.  Scoop avocado out from the peel.  Using a fork, mash the avocado.  Add the rest of the ingredients.  Mix well and serve.

Serves 4

*So simple and delicious.  Goes well with any Mexican Style meal or just with a picher of Margarittas...

Ahi Poki Salad

1/2 pound Sushi Grade Ahi, cubed

1/4 cup Ponzu

1/4 cup Rice Vinegar

1 tablespoon Sriracha

1 tablespoon Agave Nectar

2 Garlic Cloves, chopped

Zest of Lemon

Salt, Pepper, to taste

In a bowl, mix all of the ingredients with a whisk.  Add cubed Ahi, and let it marinate for 20 minutes, in the refrigerator.

Asian Slaw

4 cups Cabbage, thinly shredded

1/2 cup Red Onion, thinly sliced

3/4 cup Carrots, thinly shredded

1/2 cup Cilantro, chopped

1/8 cup Ponzu

1/8 cup Rice Vinegar

1 Garlic Clove, grated

1 teaspoon Agave

1 tablespoon Lemon Juice

1/4 cup Extra Virgin Olive Oil

Salt, Pepper, to taste

For the Salad:

1 Avocado, sliced

1 Baguette, sliced

2 tablespoons Butter, room temperature

In a large bowl, add all of ingredients, but the vegetables, and mix with a whisk.  Add shredded carrots and red onion to the dressing.  Let them marinate for about 5-7 minutes.  Add the rest of the vegetables, cabbage, and cilantro.  Mix well, and season as needed with salt and pepper.

To make crostinis:  Butter the bread on each side, and toast in the skillet until golden brown.

To assemble the salad:  arrange the Asian Slaw on the bottom of the plate, top with Ahi, and fresh Avocado.  Add 2-3 crostinis on the side.

Serves 3-4

Mahi Mahi with Roasted Poblano-Tomatillo Sauce

4 4oz Mahi Mahi Fillets

1/2 teaspoon Chili Flakes

1 1/2 cups Roasted-Poblano Sauce

1 cup Vegetable Stock

Salt, Pepper to taste

1 tablespoon Olive Oil, for frying

2 Avocado, sliced

Roasted Poblano-Tomatillo Sauce

5 Tomatillos, husked, rinsed, and cut in half

2 Poblano Peppers, seeded and cut into pieces

1/2 Red Onion, chopped

1 Jalapeno Pepper, sliced

5 Garlic Cloves, whole

2 tablespoons Olive Oil

Salt, Pepper to taste

1/2 cup Fresh Cilantro

Juice of one Lime

1 tablespoon Extra Virgin Olive Oil

Preheat the oven to 400 degrees F.  Season all the chopped vegetables with salt, pepper, and drizzle with olive oil.  Toss all together and roast on a cookie sheet for 25-30 minutes.  Cool for about 15 minutes.  Transfer to a blender.  Add juice of a lime, extra virgin olive oil, cilantro, and blend to a coarse puree.

Season with salt and pepper if needed.

*Food processor works just as good.

*Can be stored in the refrigerator for about a week.  Perfect as Enchilada Sauce, or a Dip...

To make Mahi Mahi:  Preheat a skillet to medium-high heat, and add olive oil.  Season fish with salt, pepper, and chili flakes on both sides.  Pan sear it for about 6 minutes, flipping once.  Turn the heat down to medium. Add a cup of poblano-tomatillo sauce, vegetable stock, and stir with a whisk.  Cook uncovered for about 8-10 minutes.

Serve with a few slices of fresh avocado.

Serves 4

*If you did not have time to make Roasted Poblano-Tomatillo Sauce, you can always substitute it with a store bought Salsa Verde. 

Crab Avocado Cocktail

1/4 pound Crab Meat

1 Avocado, cubed

1 tablespoon Fresh Dill, chopped

Juice of half Lime

1 teaspoon Horseradish

1 tablespoon Extra Virgin Olive Oil

Salt, Pepper, to taste

In a small dish, combine lime juice, horseradish, olive oil, salt, and pepper. Whisk until all ingredients are incorporated. Pour dressing over crab meat, avocado, and dill. Toss together and if needed,season with salt and pepper .

Serves 2

Chicken Avocado Wrap

1 Chicken Breast, sliced

1 Avocado, sliced

1 cup shredded cabbage

1 tablespoon lemon juice

1 tablespoon Extra Virgin Olive Oil

1/4 cup Salsa

2 Tortilla Wraps

Salt, Pepper to taste

In a small bowl add cabbage, lemon juice, olive oil, and season with salt and pepper. Toss it all together and set it a side until it's ready to use. 

On a tortilla, arrange chicken, sliced avocados, shredded cabbage, and top it with salsa. Wrap, cut in half and enjoy!!!

Makes two wraps

*See the recipe for Salsa under Veggie-Licious Section

*Perfect way to use the leftover chicken.

Avocado Dip

2 Avocados

1/4 cup Sour Cream

Juice of one Lemon

2 Garlic Cloves

1 Serrano Chili, chopped and seeded

1/2 cup Cilantro, chopped

Salt, Pepper to taste

Blend all ingredients in a food processor. Can be made 1-2 hours before serving.

*Goes well with chips or as a topping for a hamburger.

Panko Crusted Ahi with Avocado Sour Cream

1/2 Pound Ahi Tuna

1 Egg

1/2 Cup Panko Bread Crumbs

1/4 Parmesan Cheese

1 Tablespoon Garlic Mustard (Trader Joe's)

1/8 teaspoon Cayenne Pepper

Olive Oil for frying

Salt, Pepper, to taste

Heat one tablespoon of olive oil in a skillet on medium-high heat. Season ahi on both sides with salt and pepper. Mix panko, parmesan, cayenne, and pepper. Set a side. Whisk eggs, garlic mustard, and season with salt and pepper (If needed, add about one tablespoon of water so it would not be so think)

Dip seasoned ahi in the egg mixture then coat it in the parm-panko breading making sure that all the sides are coated.

Fry ahi for two minutes on the first side, flip and fry for about one more minute. Then fry all the sides of the ahi just for few seconds, no more.

Serves 2

Avocado Sour Cream

1/2 cup Sour Cream

1 Avocado

Juice of one Lemon

2 Garlic Cloves

1 teaspoon Horseradish

1/8 teaspoon cayenne

Salt, Pepper to taste

Blend all ingredients in the food processor, ready to eat!!!