October - December 2019 Newsletter

Recipe of the Month: Grilled Citrus Glazed Salmon Tuscan Kale Salad, Charred Heirloom Tomato and Steamed Brown Rice Serves 4

For the Salmon 4 ea 6 oz Salmon Fillet 1 tbsp Olive Oil

1 cup Orange Juice 1 tbsp Lemon Juice 1 tbsp Lime Juice 1 oz Cornstarch Slur (Cornstarch Mixed withWater) 2 oz Margarine

Method: Place all juice in sauce pot over medium heat, bring to a boil. Whisk in cornstarch slur and reduce to a simmer. Simmer for 10 minutes and turn off heat. Whisk in margarine. Chill mixture. Brush Salmon with olive oil and place on hot grill for 4 minutes and turn over to mark other side. Brush salmon with citrus glaze and grill for another 4 minutes. Remove from grill and brush again with glaze prior to serving For the Kale Salad 4 cups Kale, cut Chiffonade ½ cup Shredded Parmesan Cheese 1 cup Raisins Extra Virgin Olive Oil as needed Ground Black Pepper as needed Method: Toss kale with cheese, raisins, and pecans. Lightly dress with lemon, olive oil and black pepper 1 cup Toasted Pecans ½ ea Lemon (juice)

For the Charred Tomatoes 2 cups Heirloom Tomatoes 2 tbsp Basil, chopped fine Olive Oil as needed

Salt and pepper as needed Method: Toss tomatoes with oil and salt and pepper. Place on sheet pan under broiler till tomatoes are slightly charred. Sprinkle with fresh basil prior to serving

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