Quick and Easy Tried and True Recipes

Instructions

1. Start water to boil. While water is heating,
2. Slice sausage into 1/4" slices
3. Slice onion into thin rings
4. Slice red and yellow peppers lengthwise into ribbons
5. Slice cherry tomatoes in half
6. In a saucepan, add 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once butter is melted, add sliced onions and a little bit of thyme.
7. In a separate saucepan, add 1 tablespoon of olive oil. Over medium heat, once oil is warmed, add sliced sausage and cook until browned. Once browned, turn off heat.
8. Once the onions have started to soften add the red and yellow peppers. Continue to cook until onions are browned and peppers are softened just a bit. Once the onions are softened and browned and the peppers are softened, turn heat off.
9. Once the water has come to a boil, add pasta and cook to desired doneness. I like my pasta al dente, meaning the pasta is cooked, but still has a bit of firmness, or bite to it.
10. Drain pasta and let cool a bit.
11. While pasta is cooling, add sausage, onions and peppers to the serving bowl. Add the drained fired roasted tomatoes and cherry tomatoes and toss.
12. Once the sausage, onions and peppers and tomatoes are tossed, add the pasta and toss again.
13. Season with Bosari seasoning salt to taste.
14. Garnish with sprigs of thyme and serve!

Instructions

Combine the maple syrup, ginger, and soy sauce in a medium saucepan. Boil over medium heat until reduced to 1/2 cup, stirring occasionally, about 5 minutes (do not boil over).

The sauce can be made 1 day ahead, just reheat before serving.

If you want spicier ahi, mix 2 tsp. of wasabi powder, and 2 1/2 tsp. water in a small bowl to form thick but spreadable paste. Mix with crushed garlic. Rub about 1/4 tsp. paste on both sides of each tuna steak. Place sesame seeds on a small plate. Press both sides of each tuna steak into sesame seeds.

Heat oil in a large skillet over high heat. Add tuna to skillet and cook until sesame seeds turn light brown, about 20 seconds per side. Transfer to cutting board and cut each steak into small cubes.

Place small pieces into shot glasses or small plates. Drizzle with maple ginger soy sauce. Top with chopped green onions.

Instructions

Place the salmon in a baking pan lined with parchment paper. Drizzle the olive oil on the top of the salmon and sprinkle with salt, pepper, and paprika.

Grill the salmon on high heat for five minutes on each side. Or bake it in the oven at 350 degrees for thirty minutes.

In a separate bowl, lightly toss avocados, 1/4 red onion, the juice from one lime, 1 Tbsp. olive oil and salt to taste.

Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro and enjoy!

Instructions

1. Cut the chicken into chunks. Place in a large ziplock plastic bag or bowl.
2. Pour the soy sauce, honey, water, and garlic into a bowl. Whisk until incorporated. Set aside about 3/4 cup of the sauce for brushing the chicken later.
3. Pour the remaining sauce into the bag or bowl with the chicken. Seal or cover the mixture and refrigerate as long as you can – 4 hours is a good minimum but you can go as long as overnight.
4. When you’re ready to grill, preheat the grill on medium-high for 5-10 minutes and oil the grates. Meanwhile, drain off the marinade and place the chicken pieces on skewers. Place the chicken on the hot grill, cover, and cook for 3-4 minutes. Brush with reserved sauce and flip. Repeat this process until you see that the chicken is browned to your liking and fully
   cooked.
5. Serve with cilantro, lime, Magic Green Sauce, or any other dipping sauces you like. We also like this with a salad and some naan or rice.
6. To make the five-minute green sauce, pulse all remaining ingredients – except pistachios – in a food processor until incorporated.
7. Add pistachios and pulse until mostly smooth (depends on what consistency you want).
8. Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.