2 tbsp olive oil1 small carrot, peeled and coarsely chopped 

½ rib celery, coarsely chopped 

½ small onion, chopped or ½ cup chopped onion 

1 stem fresh thyme or ¼ tsp dried

1½ cups Cuisine Solutions Fire Roasted Red Pepper Sauce

3 cups chicken or vegetable broth

2 tbsp heavy creamSalt and pepper

Heat a medium size pot on medium-high. Add the oil and then the carrots, onions and celery. Season with salt and pepper. Cook for 2-3 minutes or until the onions are translucent. Add the garlic and thyme.

Stir in the red pepper sauce and broth. Bring to a boil and reduce the heat to a simmer. Simmer for 20 - 30 minutes or until the flavors develop. Adjust seasoning, if necessary.Add the heavy cream. Simmer for 5 minutes. Remove the thyme stems.

Remove the pot from the stove and puree in batches in the blender until very smooth.Return to the pot and heat when ready to serve.

Garlic polenta cakes (as many as desired)

Olive oil

Salt, to taste 

Cut each polenta round into 8 wedges

Toss wedges in olive oil.

Place pieces in the air fryer basket (or onto a baking sheet). Bake for about 4 minutes in the air fryer or 10 minutes in a 425° preheated oven. Cook until crispy and brown. Remove and adjust salt, if necessary.

on Mixed Greens with Tarragon Salad Dressing

Grapes

Toasted Almonds

White Cheddar

Yellow Cheddar 

3 tbsp Mayonnaise

1 tsp Dijon mustard

2 tbsp Apple cider vinegar

¼ cup Olive oil

½ tsp Dried tarragon

S&P 

Combine all ingredients in a jar with a lid. Shake vigorously until combined and smooth. Adjust seasoning, if necessary.

Warmed Chicken breasts rolled in chopped herbs then cut into strips

Brush warm chicken with Dijon mustard, then roll in chopped herbs

Tarragon

Parsley

Basil

Chives

1 large ripe mango, sliced

3 heirloom tomatoes, cored and cut into wedges

Kosher salt

2 teaspoons apple cider vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

1 small red onion, halved and very thinly sliced

1 Cubano pepper, stemmed, seeded, and very thinly sliced

¼ fresh hot chile, thinly sliced

Fresh herbs, such as parsley, chervil, tarragon, and dill, for serving

Maldon sea salt, for sprinkling 

Toss the mangoes and tomatoes with ¼ teaspoon salt in a large bowl and let sit until juicy, about 5 minutes.

Meanwhile, whisk the vinegar, oil, and ¼ teaspoon salt. Add the parsley, onion, pepper, and chile to the peach mixture and toss to mix, then drizzle with the dressing and toss until evenly coated.

Spread on a serving platter and scatter herbs and the Maldon salt on top.

2 tablespoon white vinegar

1/2 teaspoon Kosher salt

1/4 teaspoon sugar

1/8 teaspoon freshly ground black pepper

4 cups very thinly sliced cabbage

1/4 teaspoon dried oregano

In a large bowl, whisk the vinegar, salt, sugar, and pepper until the sugar dissolves. Add the cabbage and oregano; toss well. You can cover and refrigerate it overnight, but it’s best fresh.

½ cup red onion, finely diced 

1 lime, zest and juice 

1 cup pineapple, ¼” dice 

1 ripe mango, ¼” dice 

1 jalapeno, finely diced 

¼ cup scallions 

2 tablespoons cilantro 

Salt & Pepper

In a large bowl, toss diced onion in lime juice and zest. Set aside while preparing the remaining ingredients.Add the remaining ingredients. Season with salt and pepper.

2 jalapeños, coarsely chopped (with or without seeds removed) 

1 tablespoon olive oil 

1 cup sour cream 

1 teaspoon lime zest 

Salt to taste

In a food processor, blender or with immersion blender, puree the jalapeños with olive oil until smooth. Add half of the sour cream and continue to puree until smooth. Pour into a bowl and fold in the remaining sour cream; stir in the lime zest and salt.

1/3 cup all purpose flour

1/3 cup granulated sugar

1/2 tsp baking powder

1/4 tsp salt

1 egg

4 tbsp vegetable oil

3 tbsp fresh lemon juice

2 tsp lemon zest

1 tbsp powdered sugar for garnish

Set aside two 8 oz mugs or microwavable bowls. Combine the flour, baking powder and salt in a small bowl. In another small bowl, whisk the egg and sugar together until light yellow, then add the oil, lemon zest and juice. Gently mix in the flour mixture until just combined — do not over mix. Divide batter between two mugs.

Cook in the microwave for 2 minutes or until the cake has risen and is set. Cool slightly, then dust with powdered sugar before serving.

1/3 cup all purpose flour

4 tsp cocoa powder

1/2 tsp baking powder

1/4 tsp salt

4 tbsp unsalted butter

2 tbsp semisweet chocolate chips

1 egg

1/3 cup granulated sugar

1/3 cup milk (dairy or nondairy)

1 tbsp powdered sugar for garnish

Set aside two 8 oz mugs or microwavable bowls. Combine flour, cocoa powder, baking powder and salt in a small bowl. Melt the butter and chocolate in the microwave for 30 seconds in a microwavable container, then whisk together to combine. In another small bowl, whisk the egg and sugar together until light yellow, then whisk in the melted chocolate and milk. Gently mix in the flour mixture until just combined — do not over mix. Divide batter between the two mugs.

Cook in the microwave for 2 minutes or until the cake has risen and is set. Cool slightly, then dust with powdered sugar before serving.

Cuisine Solutions Osso Buco

Cuisine Solutions Creamy Polenta

3/4 cup flat leaf parsley, cleaned and dried

2 garlic cloves

1 tbsp lemon zest (finely grated)

1/2 tsp crushed red pepper flakes (optional)

1/2 tsp kosher salt

Heat Osso Buco according to package directions. Heat Creamy Polenta according to package directions. Coarsely chop the parsley using a sharp knife. Using a microplane, grate the garlic cloves and lemon zest over the parsley. Mix and chop all the ingredients together until much finer. Toss with the red pepper flakes and salt. Set aside until ready to use. Top the osso buco with the spicy gremolata and drizzle with olive oil.

Cuisine Solutions Poached Octopus

8oz baby potatoes, cleaned

8oz green beans, cut into 1" pieces on the bias

1 cup mixed herbs (parsley, dill, tarragon, chives), loosely packed

1/4 cup olives

1 lemon

Olive oil

1/2 cup mayonnaise

1/2 small garlic clove, minced

1 tsp lemon zest

1 tsp lemon juice

Salt & pepper to taste

In a medium bowl, toss the potatoes in olive oil. Season with salt. Pour the potatoes on a baking sheet and roast in the preheated oven until tender, about 12 minutes. In a pot of boiling water, add enough salt so the water tastes like the sea. Add the green beans and cook until just tender, Immediately put the beans in a bowl of ice water to stop the cooking. Remove and pat dry.

Toss the roasted potatoes, green beans, olives, and herbs in a bowl. Drizzle with a little olive oil and lemon juice. Adjust seasoning, if necessary.

In a small bowl, add all the ingredients. Stir to combine. Season with salt and pepper.

Heat a large skillet on a medium high heat. Add olive oil to lightly coat the pan. Sear the thawed octopus 4-5 minutes until crispy on all sides.

6 salmon cakes (see recipe)

6 Cuisine Solutions Egg White with Spinach and Kale Sous Vide Egg Bites

1 cup hollandaise sauce (see recipe)

Fresh chives, finely minced, for garnish

1 lemon, sliced into thin wedges, for garnish

Heat the Egg White with Spinach and Kale Sous Vide Egg Bites according to the package instructions. Place a hot salmon cake in the center of the plate, then top with a hot Egg Bite. Pour a heaping tablespoon or two of warm hollandaise sauce over the egg, then sprinkle with the fresh chives and garnish with a wedge of lemon. Serve immediately.

1 pound Cuisine Solutions Grilled Salmon fillets

Kosher salt and freshly ground black pepper

2 tablespoons grated onion

2 tablespoons mayonnaise

2 tablespoons plain breadcrumbs

1 teaspoon Dijon mustard

Vegetable oil, for cooking

Place the salmon in a large bowl and flake the flesh. You should have 2 cups. Add the onion, mayonnaise, breadcrumbs, and Dijon mustard. Gently fold until well-mixed, then season to taste with salt and pepper. Shape into six 1-inch-thick patties (2-½ inches in diameter).

Heat a thin layer of oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until browned, about 2 minutes per side. Cover and cook until heated through, about 2 minutes longer. Serve hot.

3 egg yolks

1 tablespoon Dijon mustard

1 tablespoon lemon juice

¼ cup Cuisine Solutions Lemon Herb Sauce, warmed

¼ cup unsalted butter, melted and warm

Pinch ground cayenne pepper

Salt, to taste

Melt and heat the butter in the microwave (for at least 30 - 40 seconds). Stir in the lemon herb sauce and heat in the microwave until the mixture is hot. (Another 15 - 20 seconds)

In a carafe of a blender or the cup of an immersion blender, add the egg yolks, mustard and lemon juice. Blend until egg yolks are smooth and whipped.

With the blender running, slowly pour in the hot butter mixture. Season with salt and a pinch of cayenne. Keep warm until ready to use.

1 cup beans

1 tablespoon Lemon Herb Sauce

Squeeze of fresh lemon juice

Salt & pepper, to taste

Heat in microwave for 30-45 seconds. Coarsely mash with a fork. Season with salt and pepper, if necessary.

Cuisine Solutions Coconut Chia Oatmeal

Brown or Demarara Sugar

Assorted berries, washed and sliced

Fill over proof shallow bowl with oatmeal about 1" high.

Heat then sprinkle the top with brown or demarara sugar; put under the broiler.

Top with assorted fruit: raspberries, blueberries, blackberries, strawberries, golden berries (gooseberries).