Ingredients

• 4 slices thick-cut bacon
• 1 lb peeled shrimp
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/4 jalapeño, seeded and minced
• 1 cup fresh corn kernels
• 4 cups cooked rice
• 1 cup halved cherry tomatoes
• 2 green onions, sliced
• Salt and freshly ground black pepper

Preparation

In a large skillet, cook the bacon over medium-high heat until it is golden, about 3 to 4 minutes. Flip the bacon and continue to cook until the bacon is crisp, about 2 to 3 mintues. Remove the bacon from the skillet and set it aside.
Arrange the shrimp in the skillet and cook until it turns pink, about 2 minutes. Flip the shrimp and continue to cook until they are completely pink and opaque, about 1 to 2 mintues. Tansfer the shrimp into a clean bowl and set it aside.
Add the shallot, garlic, and jalapeño to the skillet. Cook, stirring, until they are fragrant, about 30 seconds. Add the corn, and cook, stirring occasionally, until it is bright yellow, about 2 minutes. Stir in the rice and arrange the mixture into an even layer. Continue to cook, without stirring, until the rice begins to brown, about 5 minutes. While the rice is cooking, chop the bacon. Once the rice begins to brown, stir the mixture and press it back down into an even layer. Continue to cook, without stirring, until the rice is golden, about 3 minutes. Season the mixture with salt and pepper to taste. Stir in the bacon.
Serve immediately topped with cherry tomatoes, cooked shrimp, and green onion. Store in the refrigerator for up to 3 days.

Ingredients

• 1 1/2 lemons, cut into quarters
• 2 yellow onions, halved
• 6 garlic cloves, smashed
• 1/4 cup Old Bay seasoning
• 1 tsp salt
• 1 lb baby potatoes, halved
• 4 corn on the cob, cut into quarteres
• 4 smoked pork sausages, sliced
• 1 lb shrimp
• 3 tbsp butter
• 1 tbsp chopped fresh parsley

Preparation

Fill a large pot with water. Add the lemon, onion, garlic cloves, Old Bay seasoning, and salt. Mix well. Bring the water to a boil and add the potatoes. Cook the potatoes until they begin to soften, about 10 minutes. Stir in the corn and the smoked sausage. Cook, stirring occasionally, until the corn is bright yellow, about 5 minutes. Remove and discard the lemon, onion, and garlic cloves. Add the shrimp and continue to cook until the shrimp is bright pink and opaque, about 3 minutes. Using a slotted spoon, transfer the cooked food into a large bowl.
In a measuring, pour 1 cup of the cooking water over the butter. Allow the butter to melt completely. Pour the mixture over the shrimp boil.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.

Ingredients

• 1 lb dried spaghetti
• 3 tbsp butter
• 1 lb peeled shrimp
• 2 garlic cloves, minced
• 1/4 cup white wine
• 1 lemon, zest and juice
• 1/3 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Preparation

Bring a large pot of water to a boil. Season it liberally with salt and cook the pasta according to package directions.
In a large skillet, melt the butter over medium-high heat. Add the shrimp, season it with salt and pepper, and cook until it turns bright pink on one side, about 2 minutes. Flip the shrimp and cook for another minute. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until it begins to evaporate, another 2 minutes. In the meantime, stir in the lemon zest and juice.
Transfer the cooked pasta to the skillet. Add the Parmesan cheese, parsley, and red pepper flakes. Toss until everything is well combined. Season with salt and pepper to taste.
Serve immediately.

Ingredients

• 4 salmon fillets (4oz)
• 1 tsp garlic powder
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 2 tbsp choped fresh chives
• 1/2 lemon, juice
• Salt and freshly ground black pepper

Preparation

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Arrange the salmon on the baking sheet. Season it with the garlic powder, salt, and pepper. Set it aside.
On a large cutting board, using a large knife, chop the parsley and chives into the feta. Add the lemon juice and continue to chop until the feta is finely crumbled. Pack the feta mixture on top of the salmon fillets. Bake the salmon until it is cooked through, about 12 to 14 minutes. For a golden crust, broil the salmon for 1 to 2 minutes.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1 tbsp oil
• 4 salmon fillets (4oz)
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 navel orange, zest and juice
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 green onions, sliced

Preparation

In a large nonstick skillet, heat the oil over medium-high heat. Arrange the salmon in the skillet. Cook until it is golden and releases easily from the skillet, about 3 to 4 minutes. Flip the salmon and continue to cook until the remaining side is golden, about 3 to 4 minutes. Remove the salmon from the skillet and set it aside.
If needed, add some more oil to the skillet. Stir in the garlic and ginger. Cook until they become fragrant, about 30 seconds. Stir in the orange juice, orange zest, honey, and soy sauce. Continue to cook, stirring, until the sauce begins to thicken, about 2 to 3 minutes. Return the salmon to the skillet, and continue to cook, spooning the sauce over the salmon. Cook until the salmon is cooked through and the sauce has thickened, about 2 minutes.
Serve immediately topped with the green onions. Store in the refrigerator for up to 3 days.

Ingredients

• 4 salmon fillets (4oz)
• 1 tbsp oil
• 1 tbsp butter
• 2 garlic cloves, minced
• 2/3 cup chicken broth
• 1/2 cup cream
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Preparation

In a large skillet, heat the oil over medium-high heat. Season the salmon with salt and pepper to taste. Arrange the salmon in the skillet, with the seasoned side down. Season the remaining side with salt and pepper to taste. Cook the salmon until it is golden and releases easily from the pan, about 3 to 4 minutes. Flip the salmon and continue to cook until the remaining side is golden and releases easily from the skillet, about 3 to 4 minutes. Remove the salmon from the pan and set it aside.
Remove the pan from the heat and allow it to cool down slightly before making the Dijon sauce. Once cooled, melt the butter over medium heat. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Stir in the chicken broth and continue to cook until it reduces by half, about 3 to 4 minutes. Stir in the cream and Dijon mustard. Continue to cook, stirring occasionally, until the sauce has thickened slightly, about 1 to 2 minutes. Stir in the parsley. Return the salmon to the skillet and continue to cook until the salmon is cooked through, about 1 to 2 minutes.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1/4 cup honey
• 1 lime, zest and juice
• 2 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• 1 tbsp oil
• 1 lb peeled shrimp
• 2 tbsp chopped fresh cilantro
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the honey, lime zes, lime juice, soy sauce, ginger, and garlic. Set it aside.
In a large nonstick skillet, heat the oil over medium-high heat. Add the shrimp and season it with salt and pepper to taste. Cook, stirring occasionally, until the shrimp is pink and opaque, about 3 to 4 minutes. Pour the sauce into the skillet and continue to cook, stirring, until the sauce reduces and coats the shrimp, about 3 to 4 minutes.
Serve the shrimp immediately topped with the cilantro or store in the refrigerator for up to 3 days.

Ingredients

Salmon

• 2 salmon fillets (4oz)
• 1 tbsp vegetable oil
• Salt and freshly ground black pepper

Miso Ginger Dressing

• 1/4 cup rice vinegar
• 3 tbsp avocado oil
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp miso paste
• 1 tsp grated fresh ginger
• 1 garlic clove, grated

Salad

• 6 cups arugula
• 1 cup microgreens
• 4 mini cucumbers, thinly sliced
• 1 mango, thinly sliced
• 1 cup shelled edamame, cooked

Preparation

Season the salmon with salt and pepper to taste. In a small nonstick skillet, heat the oil over medium-high heat. Arrange the salmon on the skillet, flesh side down. Cook until the fillets release easily from the pan and are lightly golden, about 3 to 4 minutes. Flip the salmon and continue to cook until the fillets are cooked through, about 3 to 4 minutes. Set the fillets aside to cool.
While the salmon is cooking, in a small bowl, whisk together the rice vinegar, avocado oil, honey, sesame oil, and miso paste, Stir in the ginger and garlic. Set it aside.
In a large bowl, arrange the arugula and microgreens. Top them with the cucumber, mango, and edamame. Pour the dressing over the salad. Flake the cooked salmon and arange it over the salad.
Serve immediately.

Ingredients

• 2 halibut fillets (4oz)
• 1 tbsp oil
• 2 tbsp butter
• 1 garlic clove, minced
• 1/4 cup dry white wine
• 1 lemon, zest and juice
• 2 tbsp capers
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Preparation

Season the fish with salt and pepper to taste. In a nonstick skillet, heat the oil over medium-high heat. Arrange the fish, flesh side down in the skillet. Cook until it releases easily from the skillet and is lightly golden, about 3 to 4 minutes. Flip the fillets and continue to cook until the halibut is cooked through, about 3 to 4 minutes. Turn the heat down to medium and add the butter and garlic. Cook until the garlic is fragrant, about 30 seconds. Add the white wine and continue to cook until it has reduced slightly, about 2 to 3 minutes. Stir in the lemon zest, lemon juice, capers, and parsley.
Serve the halibut immediately or store in the refrigerator for up to 3 days.