Grilled Fish with Kohlrabi and Cauliflower

Serves 4 people

Ingredients:

4 - 6 oz fish fillets, Salmon, Swordfish, Halibut or Ahi

1 tsp any of Chef Josef’s Seasoning Blends

2 Tbsp olive oil

Marinade for ½ hour

Vegetables:

8 - ¼ inch slices of Kohlrabi

8 flowerlets of Cauliflower

1 tsp of the Curry Basil or Lemon Dill blend

2 Tbsp olive oil

1 tsp Worcestershire Sauce

Mix all ingredients together and let sit for ½ hour

Preheat grill at 425˚

Place veggies on grill and cook until half done

Add the fish to the grill and avoid over grilling. Only grill to medium done as it will continue cooking.

Grilled Asparagus

Serves 2

Ingredients:

1 pound asparagus

½ tsp of your choice of Chef Josef’s Seasoning Blend: Curry Basil, Lemon Dill, Tarragon Citrus, Original

1 Tbsp olive oil

Cut off white part of asparagus.

Preheat outdoor grill at 425˚.

Place on grill for 2 minutes each side (time depends on thickness of asparagus). Grill until they are half done, avoid overcooking. Serve hot or room temperature.

Chef Josef’s Mayonnaise Sauce

¼ cup Mayonnaise

¼ cup Sour Cream

½ tsp your choice of Chef Josef’s Seasoning Blends

Mix well, if you want a more intense flavor, add more seasoning blend.

This is great with any grilled meats for vegetables. It can be kept in refrigeration for up to 3 weeks if stored in an airtight container.

Broiled Salmon (or Swordfish) with Snow Peas and Pomegranate

Seasoned with Chef Josef’s Tarragon Citrus Blend

Serves 2

Ingredients:

12 oz Salmon or Swordfish filets

3 cups snow peas

½ cup chopped leek

4 sliced radishes

4 fingerling potatoes, par boiled and sliced

¼ cup white wine

1 tsp Chef Josef’s Tarragon Citrus Blend

1tsp. Balsamic vinaigrette

1 Tbsp butter

½ cup pomegranate seeds (reserved)

Preheat broiler.

Boil the potatoes until they are half done. Slice into 1/4" rounds. Melt the butter in a cast iron skillet. Place the salmon filets, the potatoes and all remaining ingredients, except for the pomegranate seeds, into the iron skillet. Place the skillet on the stove and bring to a simmer for 2 minutes.

Place the skillet in the middle of the oven under Broiler. Check after 5 minutes to check for doneness. Broiling should not take more then 10 minutes.

If you like your fish medium rare, it should be done in around 7 minutes, depending on the thickness of fish.

Remove the skillet from the oven. Add the pomegranate seeds to the top of the salmon and vegetables. Serve.

Butternut Squash Soup

Butternut Squash Soup

Makes 8 portions

Ingredients:

1 medium butternut squash  (4 cups of cut up squash)

2 medium carrots, cut up

1 medium onion

½ leek chopped

¼ stalk of celery

1 Tbsp freshly chopped ginger

½ cup rice

1 quart of chicken or vegetable stock

1 cup coconut crème

½ cup sour crème or crème fresh

2 Tbsp butter

2 tsp Chef Josef’s Tarragon Citrus blend or Chef Josef’s Curry Basil blend

Glaze onion, celery and leek in butter. Add in the butternut squash, stock and rice. Simmer until everything is soft, approximately 45 minutes. Puree everything. Add seasoning and coconut crème, and bring to a simmer. Garnish with sour crème or crème fresh and serve.

Braised Brussels Sprouts

Braised Brussels Sprouts

Serves 4

1 lb Brussels sprouts, trimmed and cleaned

2 tsp of your choice of Chef Josef’s Seasoning Blends (my favorite is the Curry Basil)

1 Tbsp olive oil

1 Tbsp butter 

1 cup of water or white wine

1 tsp soy sauce

Mix Brussels sprouts with olive oil and Seasoning Blend, water or wine and soy sauce.

Place in an iron skillet or baking dish in a preheated 400˚ oven (middle of the oven). Braise for 25 to 35 minutes, stirring every 10 min. until done and little brown.

You can add sautéed bacon for extra flavor.

Roasted Butternut Squash

4 portions

1 lb of 1 inch pieces from a peeled Butternut squash

2 Tbsp olive oil or butter

2 tsp honey or brown sugar (optional)

2 tsp Chef Josef’s Tarragon Citrus or Curry Basil or Lemon Dill Blend

Place all ingredients in an iron skillet or baking sheet

Roast in preheated oven at 425˚ for 25 - 35 minutes in middle of oven.

Makes a great side dish.

Or serve as a meal served with an egg (cooked over easy) on top.

Simple Balsamic Vinaigrette Dressing

1 cup virgin olive oil

¼ cup medium strength balsamic vinegar (start with 1/8 of a cup as each vinegar is different

1 tsp Chef Josef’s Lemon Dill Seasoning Blend or the Chef Josef’s Curry Basil Blend

1 tsp Worcestershire sauce

Mix all ingredients well.

You can make this dressing in advance and store it in refrigerator for weeks.

You can also add fresh herbs: Basil, tarragon or thyme, etc. to the mixture to dress it up.