TROPICAL GAZPACHO
(Serves 4)

1 1/2 cups good quality tomato juice
3/4 cup pineapple juice
3/4 cup unsweetened blended tropical fruit juices such as orange, kiwi or passion fruit
1/2 cup fresh pineapple, peeled and diced
1 fresh mango, peeled and diced
1 large fresh nectarine or peach, peeled and diced
1/3 cup each red, green and yellow bell peppers, diced
2 tablespoons fresh lime juice, or to taste
1/2 cup fresh cilantro leaves
2 jalapeno or serrano chiles, minced
1/4 teaspoon freshly ground black pepper
Sea salt, to taste
1/4 cup cilantro leaves, for garnish

Combine all ingredients, except cilantro leaves, in a medium- large pottery bowl. Cover and refrigerate for at least 4 hours, until well-chilled.

Serve in chilled soup bowls and garnish with cilantro leaves.

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STRAWBERRY FIELD SALAD
(Serves 6)

NOTES : For a main course salad, add grilled shrimp or strips of
grilled chicken breast.

1 large head romaine lettuce
1/2 cup firmly packed basil leaves -- washed and dried
1/2 cup Parmesan cheese -- grated
1 teaspoon minced garlic
1 heaping tablespoon Dijon mustard
1/2 teaspoon honey -- or to taste
2 tablespoons red wine vinegar
1/4 cup chicken broth -- preferably homemade
1 1/2 tablespoons extra-virgin olive oil
salt and freshly cracked black pepper
2 cups strawberries -- trimmed & quartered
3 tablespoons pine nuts -- toasted

Halve the lettuce lengthwise, then cut each half crosswise into
shreds 1/4-inch wide. Wash and dry the lettuce well. Cover and
refrigerate.

Place the basil, 1/4 cup Parmesan cheese, garlic, mustard, honey,
vinegar and chicken broth in a blender and puree. With the motor
running, slowly add the oil through the feed tube and process until well
blended. Season to taste with salt and pepper. Transfer to a small bowl,
cover and refrigerate until needed.

To serve, place the lettuce and strawberries in a large mixing
bowl. Add just enough dressing to coat the salad and toss well. Serve on
chilled salad plates, garnish with toasted pine nuts and grated
Parmesan cheese.

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Sauteed Cherry Tomatoes with Basil
(Serves 4)

NOTES : Cherry tomatoes are so fragrant and fruity, they need very little in the way of preparation. This simple recipe should be made at the last minute to ensure the firmness of the tomatoes.

1 pound cherry tomatoes
2 garlic cloves, peeled and minced
1/3 cup basil leaves, firmly packed,minced
2 tablespoons parsley,minced
1/4 cup extra-virgin olive oil
1 teaspoon sugar
sea salt and freshly ground black pepper
1/2 teaspoon fresh thyme leaves

1. Wash the tomatoes, dry them thoroughly with paper towels.
2. Mix together in a small bowl the garlic, basil and parsley. Set aside
3. In a frypan, heat the oil over medium-high heat. When the oil begins to ripple, add the tomatoes. Sprinkle with the sugar, salt and pepper and toss briefly. Add the garlic mixture and the thyme and mix well.
4. Transfer to a heated serving bowl and serve immediately.

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FOR THE CUMIN-SAUTEED FISH:
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 tablespoon ground cumin
1/2 teaspoon chile caribe
4 firm whitefish fillets
4 lime wedges

FOR THE CRISPY CAPERS:
1. Rinse the salted capers under running water and dry well.
2. Heat a small fry pan over medium to high heat. Add the olive oil and a few tablespoons capers at a time and cook for 6-8 minutes or until crisp. Drain on paper towels and set aside. Repeat with remaining capers.

FOR THE CHICKPEAS:
1. Heat a fry pan over medium heat. Add the olive oil, leeks and lemon zest. Stir occasionally, for 8 minutes or until the leeks are golden and a bit crisp. Add the garlic and cook for 1 minute.
2. Add the chickpeas and cook for 5 or so minutes, or until heated through. Stir in the thyme leaves and parsley. Set aside and keep warm.

FOR THE FISH:
1. Heat a fry pan large enough to accommodate the fish fillets comfortably over medium-high heat. Add the butter, olive oil, cumin and chile and cook for a minute or so. Add the fish to the pan and cook for 2-3 minutes on each side, depending on the thickness of the fish, or until just cooked through. DO NOT OVERCOOK.
2. To serve, place the chickpeas in warmed wide-rimmed bowls, place the fish to one side of the chickpeas, sprinkle with crispy capers. Serve with a wedge of lime.

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Steamed Scallops with Tangerine Vinaigrette
(Serves 4)

NOTES : If you want to serve the scallops as a first course, place them on a bed of mixed salad greens tossed with a little vinaigrette.

FOR THE SEA SCALLOPS:
20 large sea scallops
salt and pepper, to taste
ground ginger, as needed
cayenne pepper, as needed
1/4 cup finely julienned carrots
1/4 cup finely julienned snow peas
1/4 cup finely julienned scallions
1/4 cup finely julienned fresh ginger
1 tablespoon black sesame seeds
2 sprigs fresh basil, for garnish

FOR THE VINAIGRETTE:
2 tablespoons white wine vinegar or blood orange vinegar
salt and pepper, to taste
1 teaspoon fresh ginger, minced
1/2 teaspoon garlic. minced
1/4 cup fresh tangerine juice
1/3 cup extra-virgin olive oil

1. In a small bowl, combine the salt, pepper, ground ginger and cayenne. Season the scallops to taste with the ginger mixture. Set aside until ready to steam.
2. In a bowl, combine the carrots, snow peas, scallions and ginger. Set aside.
3. In the meantime prepare the vinaigrette. In a small bowl, combine the vinegar, salt and pepper, fresh ginger and garlic. Stir in the tangerine juice. While whisking, slowly add the olive oil. Whisk to an emulsion.
4. Place a 2-tiered bamboo steamer lined with leaf lettuce over simmering water. In one portion of the steamer, add the scallops and steam for one minute. In the remaining steamer, add the vegetables and steam for another minute. Remove steamer from the heat. 5. To serve, arrange the scallops on a platter and top each scallop with some of the vegetables. Sprinkle the scallops with the black sesame seeds and the vinaigrette. Garnish the platter with the basil leaves. Serve warm or at room temperature.

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Mango Ginger Macadamia Crisp
(Serves 8)

NOTES : Sweet mangoes are balanced by the spiciness of fresh minced ginger while macadamia nuts provide a rich lusciousness to the warm fruit!! Round out with homemade ice cream!!

FOR THE FILLING:
4 large mangoes
1/2 cup dark rum
1 cup light brown sugar ,packed
3/4 cup fresh ginger,minced
2 large lemons,juice only
1 teaspoon Chinese 5-Spice Powder

FOR THE TOPPING:
1 tablespoon butter, softened
1 cup unsalted butter, cut into 1/2" cubes
1 cup light brown sugar, packed
1 cup all-purpose flour
1/4 teaspoon ground cloves
1 1/2 cups macadamia nuts

1. Preheat the oven to 375 degrees. Rub a 10x10x2-inch pan with 1 tablespoon softened butter.
2. To prepare the filling, peel the mangoes and slice the flesh from the large inner pit. Cut the fruit into 1/2-inch chunks and place them in a bowl. Set aside.
3. Combine the rum, brown sugar and minced ginger in a saucepan and place over medium heat. Stir as the sugar dissolves and the mixture comes to a simmer. Reduce heat to low and simmer 6-8 minutes, until the ginger becomes slightly translucent. Add the mixture to the mangoes along with the lemon juice and Chinese 5-Spice. Stir until well combined. Set aside.

FOR THE TOPPING:
1. In a mixing bowl, combine the butter, brown sugar, flour and ground cloves. With a pastry blender or your fingertips, blend until crumbly.
2. Spread the macadamia nuts on a cutting board and press down on them with the side of a chef's knife to lightly crush them OR place in a Zip Loc bag and crush with a rolling pin. Set aside.
3. Pour the mango mixture in the prepared pan and spread it evenly in the pan. Sprinkle the crumb topping over the fruit and then sprinkle with the crushed macadamias.
4. Bake for 30-40 minutes or until done. Allow to cool slightly and serve while still warm.

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