Grilled Ahi Tuna Steaks with Black Sesame Seeds

Serves 8
Cooking spray 8 (5-ounce) tuna steaks Salt and coarsely ground black pepper 1/3 cup honey mustard 4 tablespoons black sesame seeds or regular sesame seeds
Set Grill on high heat if using gas. If using coals, they should be red hot. If cooking on the stove, coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high. Season tuna steaks all over with salt and black pepper. Brush honey mustard all over both sides of tuna steaks. Press sesame seeds into both sides of tuna steaks. Grill 1 ½ to 2 minutes per side. Use a timer! 3 minutes per side for medium. Do not overcook. Fish should be dark pink in the middle. Serve with orange-pineapple relish.


Asparagus and Mushroom Salad with Shaved Parmesan

Serves 8

Salad
1 pound medium to thick asparagus, snap off fibrous ends
1/2 pound mushrooms, stems trimmed even with caps
8 medium radishes, halved lengthwise and sliced thin crosswise
2 bunches watercress, coarse stems discarded
2 heads of boston lettuce
8 oz freshly shredded Parmesan cheese

Snap off ends of asparagus and discard. With sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Slice mushrooms very thin and add with radishes to asparagus. Separate and wash the lettuce, pat dry and add to the bowl.
Toss salad gently. Cover in airtight container to take to hosts home.

Salad Dressing
4 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
2 T sugar
1 teaspoon salt
2/3 cup extra-virgin olive oil
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Freshly Ground Black Pepper

In a small bowl, whisk together lemon juice, mustard, sugar and salt.
Add oil in a stream, whisking until emulsified. Store in an airtight container.

To serve, spread watercress nicely around the rims of salad bowls or plates. Drizzle dressing over asparagus salad, toss gently put in serving bowls or plates and top with asparagus salad. Grind pepper over salads. Top with shredded Parmesan.

Herbed Basmati Rice

Serves 8-10

2 cups uncooked long-grain (white) basmati rice
2 cups chicken stock1 1/2 cups water 1 1/2 teaspoons kosher salt 2 tablespoons unsalted butter 4 tablespoons minced fresh curly parsley leaves 2 tablespoons minced fresh dill leaves 4 minced fresh scallions, white and green parts
Freshly ground black pepper

Combine the rice, chicken stock, water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Micro-waved Bacon and Green Beans

Serves 8

8 slices microwave ready-crisp bacon 1 (16-ounce) bag frozen green beans (Trader Joe’s frozen are good)or 1 lb fresh green beans
1 Tablespoon extra-virgin olive oil Salt and pepper

Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble it up. Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 1 1/2 minutes more covered. Remove wrap and top green beans with crumbled bacon and serve.

Orange-Pineapple Relish

(for tuna garnish)
Serves 8

2 limes, juiced 2 tablespoons freshly squeezed orange juice 1/2 teaspoon chili powder 2 teaspoons honey 2 tablespoons extra-virgin olive oil 1/2 ripe pineapple, peeled, cored, and cut into small dice 2 navel oranges, peeled, segmented and diced3 green onions, thinly sliced 3 tablespoons chopped fresh mint leaves ½ teaspoon kosher Salt and freshly ground pepper
Whisk together the lime juice, orange juice, chile powder, honey, and oil in a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Let sit at room temperature for at least 30 minutes before serving.

Ice Cream Nutty Pie

Serves 8

1 Quart premium vanilla ice cream 1 ripe banana 1- 2.25 oz. bag of slivered chopped almonds 1 prepared graham cracker piecrust 1/2 cup mini dark or semi-sweet chocolate morsels
1 can Reddi-Whip real cream

16 Fresh Strawberries for garnish

Place ice cream in a large bowl and let stand at room temperature until very soft. Slice the banana and mix it into the ice cream along with the almonds. Spoon the ice cream into the piecrust and sprinkle with chocolate morsels. Garnish with whip cream.
Freeze the pie until ice cream is very firm, at least 2 hours. Let thaw for about 15 minutes prior to serving to just slightly soften. Cut into wedges, garnish plates with strawberries and serve.