FOOD

Baby turnip, Santa Rosa plum, black sesame and arugula salad

Serves 4

• 3 lbs. baby turnips, peeled with 1” of stem left on, cut in half or quarters depending on size
• 4 Santa Rosa plums, black plums or pluots
• 3 teaspoons black sesame seeds, toasted
• 1 lb. baby or wild arugula leaves, washed
• 1 teaspoon fresh squeezed lemon juice
• 3 teaspoons extra virgin olive oil
• Maldon sea salt, to taste

1. Start by cooking the turnips in salted boiling water until they are just tender. immediately place them in ice water to stop the cooking. Drain on a paper towel reserve.
2. Slice the plums in half, removing the pit. Cut them into wedges about 1/4" thick.
3. Combine the cooked turnips, plums, black sesame seeds and arugula in a large mixing bowl.
4. Season with lemon juice, olive oil and sea salt. Serve immediately or keep refrigerated up to one day.

Lime and honey glazed wild caught salmon with basmati rice, dried currants, almonds and basil

Serves 4

• 4 8 oz. salmon fillet portions, or steaks
• ½ cup honey
• 4 limes, grated for zest and juiced
• 5 tablespoons extra virgin olive oil
• 1 cup basmati rice
• kosher salt, to taste
• black pepper, fresh ground, to taste
• 1 ¾ cup water, chicken or vegetable broth
• ¼ cup dried currants
• ½ cup slivered almonds, toasted
• 2 teaspoons basil, roughly chopped

1. Combine the honey and juice from three limes with all of the lime zest in a bowl or shallow pan.
2. Add the salmon to the mixture, coat evenly and let marinate for 15 minutes.
3. Meanwhile cook the basmati rice in a pan over medium heat with one tablespoon of olive oil until it becomes fragrant. About 3 minutes. Add the water or broth, and pinch of salt and let cook over medium- low heat until most of the liquid is absorbed. Cover the rice with a lid and keep warm for at least 20 minutes to cook through.
4. Remove salmon from the lime and honey mixture, season with salt and pepper and with begin cooking on a medium- hot grill. Brush the remaining honey and lime liquid over the salmon every few minutes and cook to your desired degree of doneness.
5. Combine the cooked rice with currants, toasted almonds, chopped basil, olive oil and lime juice.