Grilled salmon (on my foreman) marinated in olive oil, mango puree, habanero sea salt and garlic.
Sweet chili pepper and mushroom medley:
Saute the whole mini chili peppers over low-med heat in olive oil, orange zest, red chili flakes, galric and sea salt. Add mini crimini mushrooms. Continue to saute. add shitake mushrooms and saute until the shitake are tender. Sweet, hot and earthy. Delicious.
Saute of asparagus with curry:
Marinate a bundle of thin asparagus in olive oil, quality curry powder, sea salt and lemon zest. Saute over medium heat until flowers begin to crisp.
enjoy:toast:
Sweet chili pepper and mushroom medley:
Saute the whole mini chili peppers over low-med heat in olive oil, orange zest, red chili flakes, galric and sea salt. Add mini crimini mushrooms. Continue to saute. add shitake mushrooms and saute until the shitake are tender. Sweet, hot and earthy. Delicious.
Saute of asparagus with curry:
Marinate a bundle of thin asparagus in olive oil, quality curry powder, sea salt and lemon zest. Saute over medium heat until flowers begin to crisp.
enjoy:toast:
