Tropical Yogurt Strawberries, Pink Grapefruit and Kiwi Frappe

• 2 large pink grapefruits, peeled and segmented
• 2 kiwis, peeled and diced
• ½ cup quartered strawberries
• 1 cup unflavoured whole-milk yoghurt
• ½ cup sparkling water
• 6 ice cubes
• Juice and zest of lemon
• ½ teaspoon freshly grated ginger
  Yield: 4 servings

1. In a stainless steel mixing bowl combine grapefruit, kiwi, and strawberries.
2. Cover bowl with plastic wrap, and place in freezer for 30 minutes.
3. Remove bowl from freezer. Place fruit mixture in a blender or food processor. Add yoghurt, sparkling water, ice cubes, lemon juice and zest and ginger. Blend until smooth and frothy.

Presentation

• 4 strawberries
• 4 spears lemongrass
• 4 sprigs mint

1. Skewer each strawberry with 1 lemongrass spear.
2. Pour frappe into four tall, chilled glasses.
3. Garnish each serving with a lemongrass-strawberry skewer and a mint sprig.

Wild King Salmon and Tuna Sashimi with Exotic Fruit Relish

Exotic Fruit Relish

• 2 Asian pears, peeled, cored, and finely diced
• 6 lychee nuts, shelled, pitted, and diced
• 3 red plums, pitted and diced
• 1 kiwi, peeled and diced
• ¼ cup tangerine juice
• 1 teaspoon chopped cilantro (coriander)
• 1 teaspoon grated fresh ginger
• Pinch togarashi pepper mix
  Yield: 6 servings

1. In a large bowl combine all ingredients.
2. 2. Set aside for 30 minutes.

Wild King Salmon and Tuna Sashimi

• 8-ounce fillet wild king salmon, sashimi quality, skin off, pin bone removed
• 8 ounces ahi tuna, sashimi quality, skin off, blood line removed
• 4 sprigs mint

1. Place salmon fillet on cutting board. Thinly slice on the diagonal into six portions.
2. Place a sliced salmon fillet between two large sheets of plastic wrap. With a wooden mallet gently pound until thin and flat. Repeat with remaining salmon fillets.
3. Slice ahi tuna into 1/8-inch-thick slices.
4. Refrigerate salmon and tuna.

Presentation

• Juice of 3 limes
• 2 tablespoons pumpkin seed oil
• Sea salt and freshly ground black pepper
• 2 tablespoons freshly grated parmesan
• 2 tablespoons finely chopped chives
• 6 chive blossoms
• 18 basil leaves

1. Remove salmon and tuna from refrigerator.
2. For each salmon fillet, carefully peel plastic wrap from one side. Place fish down on a chilled serving plate. Gently peel off remaining plastic wrap.
3. Mound 2 tablespoons fruit relish in centre of each salmon portion. Arrange sliced ahi tuna around the relish.
4. drizzle everything with lime juice and pumpkin seed oil. Season to taste with salt and pepper.
5. Sprinkle with Parmesan and chives.
6. Garnish with a chive blossom and 3 basil leaves.

Scrambled Eggs with Parmesan and Warm Mushroom Salad

• 8 large eggs
• 3 tablespoons milk
• 1 tablespoon chopped chervil (a type of parsley)
• Sea salt and freshly ground white pepper
• 1 tablespoon extra virgin olive oil
• ½ cup grated Parmesan
  Yield: 4 servings

1. In a large missing bowl whisk together eggs, milk, and chervil. Season to taste with salt and pepper.
2. In a medium skillet heat olive oil over medium heat. Pour in egg mixture.
3. Let sit 30 seconds, then stir occasionally until large curds form.
4. When eggs are firm but still fairly moist, add the cheese. Stir gently to blend.

Warm Mushroom Salad

• 1 tablespoon extra virgin olive oil
• 1/3 cup pearl onions, peeled
• ¼ cup turkey bacon, diced
• ¼ cup quartered cremini mushrooms
• ¼ cup quartered oyster mushrooms
• ¼ quartered white button mushrooms
• ¼ cup vegetable stock
• ¼ vegetable stock
• ¼ cup scallions, thinly sliced on the diagonal
• 1 tablespoon chopped fresh thyme
• 1 large tomato, diced
• Sea salt and freshly ground black pepper

1. In large skillet heat the olive oil over medium heat.
2. Add pearl onions and turkey bacon. Cook until bacon is rendered and onions are golden.
3. Add all the mushrooms. Cook 30 seconds.
4. Add vegetable stock, scallions, parsley, and thyme.
5. Remove from heat. Add diced tomato. Toss
6. Season to taste with salt and pepper. Set aside

Presentation

• 4 sprigs chervil
• 2 tablespoons hazelnut oil

1. For each serving spoon scrambled eggs into a mound in centre of warmed pasta bowl. Surround with warm mushroom salad. Garnish with chervil. Drizzle with hazelnut oil.

Tofu (or meat) Vegetable Stir-fry with Yuzu Sauce

Tofu (can be replaced with chicken, beef or pork)

• 1 15-16 oz. package firm tofu
• 2 tablespoons mirin (Japanese rice wine)
• 2 tablespoons julienned pickled ginger
• 2 tablespoons water
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 clove garlic, crushed
  Yield: 6 servings

1. Gently rinse tofu under running water. Pat dry.
2. Slice into 6 portions and place in large bowl.
3. In a missing bowl combine the mirin, ginger, water, soy sauce, rice vinegar, and garlic. Pour over tofu slices. Let stand 2 hours.
4. Drain, reserving the liquid.
5. Cut tofu into cubes and set aside.
6. If meat is used instead of tofu, stir-fry meat quickly in high heat until half cooked and set aside.

Yuzu Sauce

• 1 tablespoon chopped cilantro (coriander)
• 1 tablespoon yuzu juice (can be replaced with mandarin orange juice)
• Zest of orange
• Hot chilli oil (to taste)

1. Add cilantro, yuzu juice, orange zest, and chilli oil to the reserved marinade.
2. Set aside.

Vegetable Stir-fry

• 2/3 cup honshimeji mushrooms (or other mushrooms of choice)
• ½ cup cauliflower florets
• ½ broccoli florets
• ½ cup sliced bamboo shoots
• ½ cup snow peas, cut in half on the diagonal
• ½ cup bean sprouts
• ½ cup julienned red bell pepper
• 1 teaspoon grated orange peel
• ½ teaspoon sesame seeds
• Sea salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil

1. In a large bowl combine the vegetables, orange peel, and sesame and mustard seeds. Season to taste with salt and pepper.
2. Heat the oil in frying pan or wok. Saute the vegetables 5 to 8 minutes over high heat until tender-crisp, stirring constantly. Add the marinated tofu (or half cooked meat). Toss gently with the vegetables. Add yuzu sauce. Cover. Heat through.

Presentation

• 3 tablespoons pine nuts
• 6 sprigs cilantro

1. Divide tofu and vegetables among 6 shallow serving bowls.
2. Garnish with pine nuts and cilantro sprigs.
3. Serve with brown rice which has much higher nutritional value than white!

How to toast pine nuts: Preheat oven to 350 ° F (180 ° C). Place pine nuts in a shallow glass baking dish. Stir occasionally. When nuts turn warm golden brown they are ready – approximate time is 10 minutes.