Directions:

ln a bowl combine onion, tomato, mango,

vinegar, pepper, season it with salt and sugar.
let it stand the room for a while or you may
refrigerate it. Then heat the oil in the pan,
season the Blue Marlin with salt, pepper and
dip it with beaten eggs and coat it with bread
crumbs. Deep fry, wait till it`s golden brown on
both sides. Plate it and pour the Mango salsa
on top.
bread crumbs for coating
egg beaten
Oil for deep frying
Mango ripe or partially ripe,
chopped
tomato, chopped
vinegar, 1/4 cups
onion, chopped
a dash of pepper
a dash of salt
a dash of sugar
1 1/2 pounds skinless, boneless chicken
breast halves
1/4 cup plus 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
1/4 cup plus 1 tablespoon minced red onion
2 medium celery ribs
1 1/2 tablespoons minced flat-leaf parsley
3 cups shredded iceberg lettuce
2 medium tomatoes, thinly sliced
12 slices grainy whole wheat bread, lightly
toasted

In a large saucepan, cover the chicken

breasts with water. Bring to a very slow
simmer and cook over low heat until
white throughout, about 18 minutes.
Transfer the chicken to a plate and let
stand until cool enough to handle, about
15 minutes. Cut the chicken into 1/2inch dice.

1
In a large bowl, mix the mayonnaise with
the mustard and season with salt and
pepper. Fold in the onion, celery, parsley
and chicken until evenly coated. Cover
and refrigerate until chilled, about 30
minutes.

2
Spoon the chicken onto 6 slices of the
toast. Top with the lettuce and tomato,
close the sandwiches and serve.

DIRECTIONS
1
Using a fork, mash avocados
with citrus juice in a small
bowl. Add cilantro, chopped
onion, serrano chili peppers,
and salt. Stir to combine.
Fold in the chicken.
2
Serve with lettuce leaves.

Whisk the walnut oil, remaining 2

tablespoons lemon juice, and salt to
combine.
Arrange the fennel and pears on 4 to 6
plates and drizzle each plate with
dressing. Sprinkle walnuts on top (I like
walnut halves in this salad, but you can
chop them if you prefer). Serve
immediately.

5. Top with the walnuts, if you like. Drizzle

the salads with the dressing left behind
in the bowl.
6. Sprinkle with the salt (add more to taste,
if you like) and chives.

PREPARATION
To roast the beets, sprinkle lightly with salt
and freshly ground black pepper and drizzle
with a few teaspoons of olive oil. Wrap tightly
in foil; place the foil packet(s) on a baking

pan and roast at 375 for about 1 to 1 1/2

hours, until the beets are tender. Remove
from the oven let stand until cool enoughto
handle. Peel the beets (much of the skin
should slip off easily). Cut beets in half
lengthwise and slice about 1/4-inch thick.

Put in a bowl. Quarter and slice the red onion,

using as much or as little of the onion as you
like. Toss with the sliced beets.
In a cup or bowl, combine the olive oil,
vinegar, and lemon juice; whisk to blend
thoroughly. Add to the beets, along with
freshly ground black pepper and salt or sea
salt, to taste. Add the cilantro or parsley and
toss to blend ingredients.

Season with salt and fresh ground black

pepper to taste.
4. Toss the arugula with a couple
tablespoons of the dressing, and divide on
top of each salad. Top each plate with the
goat cheese (grate line if using tirm, aged
goat cheese, or simply crumble if using soft
goat cheese).
5. Drizzle each beet and pear salad with more
of the dressing, serving an extra on the side.
Serve immediately.

Put in a bowl. Quarter and slice the red onion,

using as much or as little of the onion as you
like. Toss with the sliced beets.
In a cup or bowl, combine the olive oil,
vinegar, and lemon juice; whisk to blend
thoroughly. Add to the beets, along with
freshly ground black pepper and salt or sea
salt, to taste. Add the cilantro or parsley and
toss to blend ingredients.