Ingredient: extra-virgin olive oil

Beef Tenderloin with Roasted Tomatoes and Arugula

How To Prepare
1.
Preheat oven to 425 degree F.
2.
Toss tomatoes with 1/2 tablespoon oil in a shallow heavy baking pan; spread out, leaving room in center for beef. Season with pepper.
3.
Roast, turning tomatoes occasionally, until an instant-read thermometer inserted in center of beef registers 122 degree F for medium-rare and tomatoes are golden brown, 30 to 35 minutes.
5.
Transfer beef in pan to rack; let stand 15 minutes before carving into 1/3-inch-thick slices, discarding string. Meanwhile, toss arugula with vinegar, and remaining 1/2 tablespoon oil. pepper to taste.
6.
Place tomatoes on opposite sides of a large serving platter, gently combine with salad. Arrange beef slices in center of platter; season with pepper.

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 Beef Tenderloin with Roasted Tomatoes and Arugula
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Balsamic Glazed Fish

How To Prepare
Heat Oven to 450 degrees.
Season fish to taste with pepper. Place on a cookie sheet or in a 9 x 13 inch casserole dish and bake 10-12 minutes.
While the fish cooks combine remaining ingredients and whisk well. Microwave covered on 50% heat for 2 minutes, stirring half-way.
Drizzle glaze over fish and serve.

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 Balsamic Glazed Fish
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Balsamic Chicken with Roasted Vegetables

How To Prepare
Directions:

Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets or disposable tins to achieve this. Bake for 35 – 40 minutes.

White Bean and Tomato Bruschetta Salad

How To Prepare
Combine all ingredients except salad greens and marinate 5-10 minutes.
Toss with salad greens. Serve chilled.

Warm Beet Spinach Salad

How To Prepare
PREPARATION
Place spinach in a large bowl.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.
TIPS & NOTES
Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler.
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.
To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.
To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

Tuscan-Style Tuna Salad

How To Prepare
1
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.

King Crab Potato Salad

How To Prepare
1
Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Transfer to a colander using a slotted spoon; refresh under cold water.
2
Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander; refresh under cold water until room temperature.
3
Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
4
Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper. Discard the garlic; pour the dressing over the salad and toss to coat.

Jumbo Prawns Balsamic-Orange Onions

How To Prepare
1
Preheat oven to 400°F.
2
Toss onions and oil in a 9-by-13-inch baking pan until coated. Cover with foil. Bake until softened and juicy, about 45 minutes.
3
Remove foil, stir and continue baking, uncovered, until the onions around the edges of the pan are lightly golden, 25 to 30 minutes.
4
Stir in orange zest, orange juice, vinegar, rosemary and crushed red pepper. Bake until most of the liquid has evaporated, about 30 minutes.
5
Stir in shrimp and bake until cooked through, 20 to 25 minutes. Stir in scallion greens and serve.

Grilled Shrimp Skewers over White Bean Salad

How To Prepare
Combine lemon zest, lemon juice, oil, oregano, sage, chives, and pepper in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day. | Equipment: Six 8- to 10-inch skewers
Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Grilled Salmon with North African Flavors

How To Prepare
1
Stir together parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate. Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.
2
Meanwhile, preheat grill to medium-high.
3
Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until browned and opaque in the center, 4 to 6 minutes per side. To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.