Strawberry Tiramisu

Ingredients:
1 1/4 cup strawberry preserves
1/3 cup plus 4 Tbsp orange liqueur, divided
1/3 cup orange juice
1 pound mascarpone cheese (or cream cheese)
1 1/3 cup chilled whipping cream
1/3 cup sugar
1 tsp vanilla extract
1 1/2 pounds fresh strawberries
52 crisp ladyfingers

Whisk preserves, 1/3 cup liqueur, and orange juice in a measuring cup. Place mascarpone and 2 Tbsp liqueur in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 Tbsp liqueur in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.

Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3 quart oblong serving dish or 13x9x2" glass baking dish. Arrange enough ladyfingers over preserve mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight. Slice remaining strawberries and arrange over tiramisu and serve.

Sticky Toffee Pudding

This is actually a cake, not a pudding. Its a classic British dessert and is sweet, sticky and really moist.
Ingredients:
7 oz pitted dates, finely chopped
1 tsp baking soda
2/3 cup water
3/4 cup butter
1 cup golden superfine sugar
2 eggs
1 tsp vanilla extract
1 3/4 cup self-rising flour
3/4 cup dark brown sugar
2 Tbsp butter, cut into chunks
1/4 cup heavy cream

Preheat oven to 350. Put the dates, baking soda and water in a saucepan and simmer for 5 minutes until the dates are softened. Set aside.

Beat butter with golden superfine sugar (if you can't find, mix 1/2 superfine sugar, 1/2 granulated brown sugar) until light and fluffy. then beat in the eggs, vanilla, and flour, then the dates and their cooking liquid. Grease an 8-inch round cake pan or baking dish with a little butter and add the mixture. Cook for about 35 minutes, checking after 20 minutes that it isn't burning. It is ready when a knife inserted into the center comes out clean.

Meanwhile, make the sauce: put the brown sugar, butter and cream into a saucepan and stir over low heat until fully mixed. Increase the heat and boil for 1 minute to thicken. Remove from heat and keep warm. To serve, place a piece of sponge on each of 4 plates and top with the sauce.
* If you are not serving right away, keep sauce covered tightly and stir before drizzling over cake.

Skirt Steak Fajitas with Chimichurri Sauce

Ingredients:
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak
Flour tortillas
Spring mix lettuce
Avocado, thinly sliced

In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper and pulse to combine. Remove 1 cup of the chimichurri sauce from the processor and transfer to a glass bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours.

Season both sides of the steak with the remaining salt and pepper. Transfer to large, resealable plastic food storage bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.

Preheat a grill or grill pan to medium heat. Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Wipe the excess sauce from the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 90 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into strips.

Assemble tortillas: Take one flour tortilla. Fill with a bed of lettuce, avocado, slices of steak and top with chimichurri sauce.

Roasted Salmon With Potatoes and Mushrooms

Ingredients

• 1 pound small new potatoes (about 10), halved
• 8 ounces button mushrooms
• 3 tablespoons olive oil
• Kosher salt and black pepper
• 1 1 1/4-pound piece skinless salmon fillet
• 1 tablespoon red wine vinegar
• 1 tablespoon whole-grain mustard
• 1 teaspoon honey
• 2 tablespoons chopped fresh flat-leaf parsley

1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

2. Push the vegetables to the edges and place the salmon in the center. Season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

3. Meanwhile, in a bowl, whisk the vinegar, mustard, honey, parsley, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

Salmon Cakes with Fresh Tomato Couscous Salad

Ingredients:
3 Tbsp Mayonnaise
2 tsp fresh lemon juice
3 Tbsp chopped chives
1 tsp mustard
1/8 tsp cayenne
1/2 lb skinless salmon fillet, chopped
8 Ritz or saltine crackers, coarselycrushed
1 large garlic clove
1 pint grape or cherry tomatoes
1/2 cup flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 Tbsp finely chopped rosemary
1/4 tsp hot red-pepper flakes
1 1/2 cups couscous
1 1/2 cups vegetable stock or water
2 Tbsp oil

Whisk together mayonnaise, lemon juice, chives, mustard, cayenne, and 1/4 tsp each of salt and pepper in a medium bowl. Stir together salmon, crackers, and mayonnaise mixture.

Using a food processor, drop garlic in while motor is running to chop finely. Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper and pulse until tomatoes are finely chopped but not pureed.

Bring stock or water with oil to a boil. Add couscous, stir and cover and remove from heat. Leave covered for 5 minutes. Fluff with a fork.

Form salmon mixture into 4 3-inch patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total. Serve tomato salad over couscous and 2 salmon cakes.

Mediterranean Tilapia

Ingredients:
4 tilapia fillets
3 Tbsp flour
4 Tbsp canola oil, divided
1 medium onion, diced
1 medium red bell pepper, diced
10 pimento -stuffed olives, sliced
2 Tbsp capers, diced

Dredge tilapia in flour, coating both sides. Preheat the oven to 350 degrees. Heat 2 Tbsp oil in a large skillet until extremely hot. Place fillets in hot oil and sear 2-3 minutes until a crust has formed. Flip the fish and cook 2-3 minutes longer. Remove from pan and place the fillets in a 9x13 pan. Wipe out the skillet with a paper towel and add remaining oil. Add all diced vegies and saute until just softened, approximately 5-6 minutes. Spoon the sauteed vegetables over the tilapia and bake for 10-15 minutes or until fish just begins to flake. Serve hot.

Tuna Burgers with Carrot-Ginger Sauce

Ingredients:
For Sauce:
1 small carrot, roughly chopped
1 1/2-inch piece ginger, peeled
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Pinch of sugar
Kosher salt and freshly ground pepper

1 lb fresh tuna
2 Tbsp plus 1 tsp extra virgin olive oil
2 Tbsp low-sodium soy sauce
juice of 1/2 lime
1/4 cup chopped cilantro
1 Tbsp grated fresh ginger
kosher salt and freshly ground pepper
1 tsp hot sauce (Sriracha) mixed with 1 Tbsp Mayonnaise (optional)
1 cup alfalfa sprouts
4 whole-grain hamburger buns
1/2 avocado, sliced

Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.

Chop tuna into chunks. Place in food processor and pulse a few times to break up into pieces. In a bowl, mix 2 Tbsp olive oil, soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 tsp olive oil.

Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness. Toast burger buns; smear spicy mayo on one side and place burger on top. Top with avocado and sprouts.