1. Orzo Salad

Ingredients:

• ½ package orzo pasta
• 1 small zucchini, cut into pieces
• 4 tablespoons of extra virgin olive oil
• 1 ½ tablespoons of fresh lemon juice
• 4 ounces mozzarella cheese
• ¼ cup basil
• 1 small yellow squash
• 2 small red onions, cut into pieces
• ¾ cups grape tomatoes
• ¼ cup toasted pine nuts
• Salt and pepper to taste

How To Cook:

• In a pan over medium heat grill yellow squash, red onions and zucchini with 2 tablespoons of extra virgin olive oil for 12-15 minutes or until the vegetables become tender and charred lightly. Add salt and pepper to taste. Remove from pan and let it cool.
• Cook orzo following the method printed on the packet. Add some oil to avoid stickiness. Drain and keep aside. Let it cool completely.
• In a bowl, blend the remaining extra virgin olive oil and lemon juice until it becomes creamy and smooth.
• Now in a large bowl combine the cooked orzo, grilled vegetables, tomatoes, mozzarella, required salt and pepper. Add the dressing on it and mix it well. Now serve the dish sprinkle the toasted pine nuts on top.

2. Salmon with Horseradish Pistachio Crust

Ingredients:

• 4 salmon fillets
• ½ cup bread crumbs
• ½ cup sour cream
• ½ cup chopped pistachio or any nuts you preffered
• 1 ½ tablespoons extra virgin olive oil
• ½ to 1 ½ tablespoons prepared horseradish
• ¼ cup shallots, minced
• 1 teaspoon dill weed
• ¼ teaspoon orange or lemon zest
• 1 garlic clove, small and minced
• Red pepper flakes to taste

How To Cook:

• In a bowl combine pistachio, extra virgin olive oil, shallots, lemon or orange zest, dill weed, garlic, red pepper flakes and bread crumbs and mix it well.
• Place the salmon fillets skin side down in an oil greased baking pan. Now pour the sour cream over the fillets and pat the nut crumbs mixture on top of the salmon fillets. Press slightly.
• Now place the baking dish on a 350 degree pre heated oven and bake for 12-15 minutes. And its ready to serve.

3. Garlic Spinach with Sauted Pork

Ingredients:

For Pork:

• 2 bone–in pork chops
• 1 ½ teaspoons extra virgin olive oil
• 1 lemon, small
• Salt and pepper to taste

           For Garlic Spinach:

• 2 garlic cloves, sliced
• 1 package fresh spinach
• ½ teaspoon lemon juice
• 1 ½ teaspoons extra virgin olive oil
• Salt and pepper to taste

          How To Cook:

• Saute the pork chops with salt and pepper over medium high heat about 5-7 minutes each side. Place in on a serving dish. Squeeze lemon juice over the chops. Covered the dish with foil paper.
• Over medium high heat, heat extra virgin olive oil and add garlic on it. Cook until the scent of garlic spread and the color changes to brown add spinach and stir often. Cook for 3-4 minutes. Add salt and pepper to taste. Now remove from pan and add lemon juice on it.
• Before serving remove the foil paper from the chop and serve alongside with the garlic spinach.

4. Mustard Glazed Ham with Apricot Ginger

Ingredients:

• ½ fully cooked bone-in ham
• 1 tablespoon gingerroot, freshly grated
• ¼ cup mustard, stone ground
• 2 ½ tablespoons packed brown sugar
• 1 ½ teaspoon whole peppercorns
• ¼ teaspoon sea salt
• ¼ cup apricot, cut into pieces
• ¼ teaspoon pepper

          How To Cook:

• Score both side of ham with a sharp knife. Cover with foil paper. Now place on a 325 degree preheated oven and bake 1-3/4 to 2-1/4 hours.

Blend the remaining ingredients. Take off the ham from the oven. Now spread the mixture over ham and again place it on the oven on 425 degree. Bake uncovered for 20 minutes or until the color changes to golden brown. And now its ready to serve.