Photo	Name	Price	Quantity	Total
	5 Pocket Jean - 30 / Indigo	$404.6	1	$404.6	x

RECIPES

Salmon in creamy sun dried tomato sauce

Salt and pepper to taste

2 tablespoons butter

2 tablespoons honey

3 teaspoons minced garlic

2 teaspoons Italian seasoning blend or combination or dried thyme, basil, oregano and parsley

1/2 cup juliened sun dried tomatoes (they come in a jar packed with oil, be sure to drain excess oil)

1 cup chicken broth

1/2 cup half and half OR heavy cream (use heavy cream for a thicker, creamier sauce!)

2/3 cup parmesan cheese

Grated parmesan cheese, fresh herbs, cracked black pepper for topping optional.

Directions:

1. Season salmon with salt and pepper to taste on both sides. Melt butter in a large skillet over medium heat. Once melted stir in honey. Add salmon to pan and cook 4-6 minutes on each side until caramelized around the edges and cooked through the center. Transfer to a plate and cover to keep warm.

2. Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).

3. Return salmon to the pan and spoon the sauce over the salmon. Top with cracked black pepper, grated parmesan cheese, fresh herbs if desired, and serve.

Greek Orzo Stuffed Red Peppers with Lemony Basil Tomatoes

half baked harvest

3 red bell peppers, halved
3 cloves garlic, minced or grated
1 tablespoon extra virgin olive oil
3 sprigs fresh oregano
kosher salt and pepper
1 cup dry orzo or quinoa
2 tablespoons balsamic vinegar
1/2 cup pitted kalamata olives
2 pepperoncini, chopped
2 tablespoons toasted pine nuts, chopped
1/2 cup crumbled feta cheese

Lemony Basil Tomatoes

1 cup fresh basil, chopped
1 cup cherry tomatoes, halved
1/4 cup extra virgin olive oil
crushed red pepper flakes
zest from 1 lemon
kosher salt

Directions:

1. Preheat the oven to 400 degrees F.

2. In a 9x13 inch baking dish, toss the peppers with the olive oil, garlic, and a pinch each of salt and pepper. Add the oregano. Transfer to the oven and roast for 20-25 minutes or until the peppers are beginning to char.

3. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and toss with the balsamic vinegar, olives, pepperoncini, pine nuts, and feta.

4. Make the lemon basil tomatoes by combining all ingredients in a small bowl.

5. Stuff the warm orzo inside the peppers. Drizzle with the lemon basil tomato sauce. Enjoy!

*Alternately the peppers can be grilled for 4-5 minutes per side instead of roasted.

Grilled Calamari Steaks with Mediterranean Salsa

William Somona Taste

For the salsa:

1 cup (4 oz./125 g) Kalamata olives, pitted and chopped

2/3 cup (4 oz./125 g) cherry tomatoes, chopped

1/4 cup (2 oz./60 g) capers, drained

2 garlic cloves, minced

1 Tbs. chopped fresh flat-leaf parsley

1 Tbs. olive oil

Grated zest of 1 lemon

1 Tbs. fresh lemon juice

1/4 tsp. freshly ground pepper

For the calamari steaks:

4 calamari steaks, 4 to 6 oz. (125 to 185 g) each

Juice of 1 lemon

1 Tbs. olive oil

1 Tbs. chopped fresh flat-leaf parsley

Salt and freshly ground pepper

Lemon wedges, for serving

Directions:

1. To make the salsa, in a bowl, stir together the olives, tomatoes, capers, garlic, parsley, oil, lemon zest and juice, and pepper.

2. Place the calamari steaks in a nonreactive bowl and add half of the lemon juice, the olive oil and the parsley. Season with salt and pepper and toss to combine.

3. Prepare a grill for direct-heat cooking over medium-high heat. Grill the steaks until opaque, about 2 minutes per side. Top the calamari with the salsa and a squeeze of lemon juice, and serve. Serves 4.