1/4 cup cornmeal
1 tablespoon flour
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
4 six ounce trout fillets
1 egg, beaten
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon lemon juice
salt and pepper

1. Combine cornmeal, flour, garlic powder, oregano, salt and pepper and lay out on a plate.
2. Press the flesh of the trout into the beaten egg and then into the cornmeal.
3. Heat a large skillet over medium-high heat and add the olive oil. Melt butter in the olive oil, then cook the trout, cornmeal side down, until crisp. Flip and cook on the skin side until the center of the fillet is opaque.
4. Drizzle with lemon juice to serve.

Makes 4 servings

1 pound flank steak
1/2 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dry mustard
black pepper

1. Marinate flank steak in soy sauce, red wine vinegar, Worcestershire sauce, oil, lemon juice, garlic and mustard overnight.
2. Remove meat from the marinade. Heat a large skillet over medium-high heat and dry fry the flank steak. Allow to rest for a few minutes, then thinly slice to serve with freshly grated black pepper.

Makes 4 servings

1 cup bulgur wheat
3 medium tomatoes, chopped
1 medium cucumber, chopped
3 scallions, chopped
1 cup fresh parsley, chopped
3 tablespoons fresh mint, chopped
2 tablespoons extra virgin olive oil
4 tablespoons lemon juice
salt and pepper

1. Rinse bulgur wheat several times, then soak in hot water while preparing the rest of the ingredients.
2. Combine tomatoes, cucumber, scallions, parsley and mint. Toss with olive oil and lemon juice and season to taste with salt and pepper.
3. Drain bulgur well and combine with the salad. Refrigerate for at least an hour before serving.

Makes 8 servings

8 small bocconcini
2 tablespoons fresh basil, chopped
1 sprig thyme, chopped
1 sprig rosemary, chopped
1 clove garlic, crushed
1/8 teaspoon red pepper flakes
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 cup extra virgin olive oil
2 large tomatoes, sliced

1. Marinate bocconcini in basil, thyme, rosemary, garlic, red pepper flakes, lemon zest, lemon juice and olive oil for 3 days.
2. Tear bocconcini and serve with sliced tomatoes and a drizzle of the infused oil or vinaigrette.

Makes 4 servings

12 sardines
3/4 cup extra virgin olive oil
4 cloves garlic, minced
2 egg yolks
1 tablespoon lemon juice
salt and pepper

1. Preheat oven to 450 degrees.
2. Rub sardines with some of the olive oil and sprinkle with salt and pepper.
3. Place sardines on a baking tray and put the oven, roasting until eyes turn opaque, about 5 or 6 minutes. Remove from oven.
4. Meanwhile, combine garlic, egg yolks and lemon juice in a blender. Slowly add the olive oil until you have a thick mayonnaise. You may not need all of the olive oil. Season to taste with salt and pepper.
5. Serve sardines hot with a tablespoon or two of the aioli.

Makes 4 servings

1 pound whole shrimp
1 medium carrot, chopped
1 medium leek, chopped
1 bay leaf
2 cups water

4 tablespoons butter
1 clove garlic, crushed
4 tablespoons flour
3 cups milk
1/4 cup heavy cream
1 teaspoon paprika
1 teaspoon dried dill
2 tablespoons lemon juice
salt and pepper

1. Shell shrimp and put shells, carrot, leek and bay leaf with the water in a saucepan over medium heat. Bring to a boil, reduce heat to a simmer and cook until vegetables are tender. Put through a strainer and season to taste with salt and pepper.
2. Melt butter with garlic in a large soup pot over medium heat, then whisk in the flour. Cook for about a minute.
3. Gradually whisk in the shrimp broth until fully incorporated, then add the milk, cream and shrimp meat.
4. Once the shrimp has turned pink, stir in paprika, dill and lemon juice. Adjust seasoning as necessary and serve.

Makes 4 servings

1 cup vegetable broth
3/4 cup couscous
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 teaspoon ground coriander seed
1/2 teaspoon lemon juice
salt and pepper

1. Bring vegetable broth to a boil in a saucepan and stir in the couscous. Remove from heat and allow couscous to absorb liquid.
2. Whisk together olive oil, garlic, coriander and lemon juice and stir into the couscous, fluffing with a fork. Season to taste with salt and pepper.

Makes 4 servings

2 cups green beans, trimmed and Frenched
1 medium zucchini, sliced
1 clove garlic, crushed
1 teaspoon lemon juice
1/4 cup butter
1/4 cup flour
2 cups milk
salt and pepper
water

1. Preheat oven to 400 degrees.
2. Bring water to a boil and lightly steam the green beans until crisp-tender.
3. Arrange green beans in an oven proof casserole dish and cover with zucchini slices.
4. Meanwhile, in a separate sauce pan, melt butter over medium heat and then whisk in the flour. Cook for about a minute.
5. Gradually add the milk and bring to a boil, stirring constantly. Cook until sauce thickens, then remove from the heat.
6. Stir the garlic and lemon juice into the white sauce and season to taste with salt and pepper.
7. Pour the sauce over the vegetables and bake until golden brown, about 30 minutes.

Makes 4 servings

1 cup flour
6 egg yolks
water
salt

2 tablespoons lemon juice
1/4 cup parsley, chopped
1 artichoke heart, separated
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
1/2 cup Parmesan, grated

1. Combine flour and egg yolks, adding a bit of water if necessary to form a smooth, elastic dough.
2. Separate dough into several pieces and roll out on a floured surface with a rolling pin until very thin or with a pasta maker. Cut into 3/4" strands and set aside.
3. Bring a large pot of salted water to a boil and add the pasta. It will not take long to cook.
4. Drain all but a few tablespoons of the pasta water, then add the lemon juice, parsley, artichoke heart and red pepper flakes, tossing to combine.
5. To serve, top with a drizzle of extra virgin olive oil and a generous portion of Parmesan cheese.

Makes 2 servings

16 ounce flank steak
4 tablespoons fish sauce
2 tablespoons lemon juice
1 stalk lemongrass, finely chopped
1/4 cup fresh basil, chopped

1. Marinade flank steak in fish sauce, lemon juice, lemongrass and basil overnight.
2. Heat a large wok or heavy skillet over medium-high heat. Thinly slice the beef and fry until cooked through. Serve sizzling hot.

Makes 4 servings