Navel Orange Chicken Noodles
   
Serves 6

10 Tbl Fresh-squeezed Navel orange juice
10 oz Chicken breast thinly sliced
1 Tbl Spicy chili oil
2 lbs Cooked Chinese noodles
2 Tbl Fresh Navel orange peel, finely
grated
2 Tbl Peanut oil
1 Tbl Cornstarch
5 oz Bamboo shoots, sliced, canned,
drained
4 oz Spinach leaves, chopped
1 Tbl Soy sauce
2 Tbl Chinese rice wine (mirin)
1 tsp Salt
1 tsp Sugar
10 Navel orange sections cut in half
1 Tbl Cilantro chopped

Ingredients:
Place 1/2 cup fresh-squeezed Navel orange juice in a plastic zip-top bag with chicken strips, marinate in refrigerator for 30 minutes.

Directions:
Heat large wok or saut pan over high heat and add spicy chili oil. When hot, add cooked noodles and Navel orange peel and toss with hot oil to coat. Stir-fry 3 - 4 minutes until lightly browned and crispy. Remove noodles to serving platter, keep warm. Add peanut oil to wok and heat. Remove chicken from marinade, drain, and dust with 2 tsp. cornstarch. Add chicken, bamboo shoots and spinach to wok and stir-fry for about 4 minutes. Combine remaining 2 Tbl Navel orange juice, soy sauce and Chinese rice wine, salt, sugar, and remaining 1 tsp cornstarch, blend until cornstarch is dissolved to make sauce. Add sauce to wok, stir and cook an additional 3 - 4 minutes, or until chicken is done and sauce thickens, add Navel orange sections and heat through. Pour cooked chicken mixture over reserved noodles and sprinkle with cilantro.
Serve immediately.

Grape Tomato Salsa
   
Serves 6

The word salsa literally translates into salad. Enjoy this extremely simple salsa with the tomatoes thinly sliced, over simply grilled fish, veal cutlets or even eggs. You can just halve the tomatoes instead, and enjoy as a light salad accompaniment to a larger buffet spread.

Ingredients:
1 pt. Grape tomatoes, sliced
2 Tb. Spanish Onion, small and diced
1 Tb. Cilantro puree
2 Tb. Cilantro leaves
2 Tb. Extra virgin olive oil
1 Tb. Lime Juice, freshly squeezed
To Taste Kosher or Sea Salt, freshly ground
To Taste Black Pepper, freshly ground

Directions:
Combine all of the ingredients in a medium mixing bowl and toss well to combine. Serve within a few hours to maintain fresh colors, textures and flavors.

To serve:
Spoon directly over your favorite salsa worthy or enjoy on the side.

Pepper and Egg Sandwich
   
Serves 1

If youve never tried this simple yet delicious sandwich, and you are a fan of green peppers, then you are in for a real treat. Green bell peppers are slowly fried in butter until absolutely tender, combined with scrambled eggs and cheese and served on hearty white bread for a truly comforting classic.

Ingredients:
1 ea Green bell pepper, cut into long, thick strips
1 1/2 Tbl Butter, unsalted
To taste Kosher or sea salt and plenty of black pepper, freshly ground
1 1/2 Tbl Butter, unsalted
2 ea Eggs, beaten with a teaspoon of water
To taste Kosher or sea salt and Black pepper, freshly ground
2 ea White bread, hearty, thick slices
2 ea Provolone cheese, slices

Directions:
In a small saut pan, slowly fry the peppers in the first measure of butter until truly tender, seasoning with salt and pepper and stirring often along the way. Remove the peppers from the pan and keep warm. Wipe the pan clean and scramble the eggs in the second measure of butter, to desired doneness. Meanwhile, toast the bread lightly.

To serve:
To serve, place a slice of cheese on a slice of warm bread. Spoon on the scrambled eggs and top with the fried peppers, followed by the remaining slice of cheese. Top with the second slice of bread, cut in half and serve immediately.

Pink Grapefruit and Radish Salad
   
Serves 4

The colors, textures and flavors of this refreshing salad could not be brighter. When pink grapefruits are at their peak, they are very sweet, super juicy and highly perfumed. They also offer just the right amount of acidity, where only a drizzle of olive oil combined with the juice creates one of the simplest and most flavorful dressings for buttery lettuce greens. Add some fresh slivers of chives and some crunchy heat in the way of some seasonal radishes and you got all the taste and visual appeal that you could ever want.

Ingredients:
2 ea. Pink grapefruit, filleted into supremes (No skin, pith or membrane)
4 ea. Red Radishes, sliced to paper thin
2 ea. Butter Lettuce, small heads with leaves separated
1 Tb. Chives, fresh and finely slivered
2 Tb. Extra virgin olive oil
To Taste Kosher or sea salt, freshly ground
To Taste Black Pepper, freshly ground

Directions:
In a large mixing bowl, toss all ingredients well. Serve immediately.

To serve:
Divide the salad among 4 serving plates.
You can alternately serve this on a large platter, as part of a buffet style meal.

Salad of Roasted Beet, Shaved Anise & Orange
   
Serves 4

Ingredients:
2 ea Beets, cooked until tender,
peeled and sliced into 6 slices
2 ea Cara Cara oranges, skinned,
sliced into 6 slices, reserve ends
1 ea Anise, bulb, very thinly sliced,
crisped in cool water
3 Tbl Olive oil, extra virgin
1 Tbs Vinegar, champagne, heated and
steeped with anise tops
T.T. Kosher salt
T.T. Black pepper

Directions:
Place beets in mixing bowl and add 1 Tbl oil, vinegar and juice from orange ends. Season beet slices with salt and pepper to taste. Place beets on 4 serving plates, 3 slices per plate. Reserve any juices in bowl. Top beet slices with orange slices, using 3 per plate. Drain anise and toss with 1 Tbl oil. Season with salt and pepper and divide onto 4 plates, placing on top of orange slices. Drizzle beet juices around plates and drizzle on remaining oil. Garnish shaved anise with a small frond of anise top and serve.