Grilled Salmon with Avocado Chimichurri Recipe



  • (6 oz.) skinless salmon fillets
  • 1 Tbsp olive oil, plus more for brushing grill
  • Salt and freshly ground black pepper
  • 1 tsp ground cumin

Avocado Chimichurri

  • 1 small avocado, diced small
  • 1/4 cup finely minced fresh parsley
  • 2 Tbsp finely minced fresh cilantro
  • 1 tsp dried oregano
  • 1 1/2 tsp minced garlic
  • 1 1/2 Tbsp red wine vinegar
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp minced red onion
  • 3 Tbsp extra virgin olive oil*
  • 2 Tbsp water
  • 1/8 tsp red pepper flakes (optional)


  1. Preheat a gas grill to 425 degrees. Brush both sides of salmon with the 1 Tbsp olive oil. Season both sides of salmon with salt, pepper and the cumin.

  2. Brush grill grates with oil, place salmon on grill and grill about 3 minutes per side, or to desired doneness. Serve salmon immediately topped with avocado chimichurri.

  3. For the chimichurri:

  4. In a small mixing bowl toss together all chimichurri ingredients while seasoning with salt and pepper to taste.

  5. *You can replace the 2 Tbsp water with 2 more Tbsp evoo if desired. I made this twice and liked that the water version wasn’t so heavy. I just felt there was already enough fat and richness from the avocado and salmon that it didn’t need more oil. Normally I would not add water to chimichurri.

Recipe of the Week: Greek Panzanella with Fried Goat Cheese Balls Recipe


  • 3 1/2 cups cubed ciabatta bread (I used asiago ciabatta, but you can use whatever good-quality bread is your favorite!)
  • 1/2 tsp salt, divided
  • 3 tbsp olive oil, divided
  • 5 oz goat cheese
  • 1/2 cup panko breadrumbs
  • 1/4 cup plain breadcrumbs
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 cup thinly sliced red onion
  • 1/4 cup sliced kalamata olives
  • 1/4 cup loosely packed basil leaves
  • 2 large ripe tomatoes, but into six wedges
  • 8 cherry tomatoes, halves
  • 2 tbsp red wine vinegar
  • tsp dijon mustard
  • tsp honey
  • Canola oil for frying


  1. Preheat oven to 350 degrees. Add bread to a medium sheet pan. Drizzle with 1 tablespoon olive oil. Use hands to toss the bread and coat in the oil. Sprinkle with 1/4 tsp salt. Toss one more time. Bake for 10-12 minutes until slightly golden brown.

  2. Divide the goat cheese in to eight pieces. Roll each one in to a ball. Add panko, plain breadcrumbs, 1/4 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp oregano to a small bowl. Mix to combine.  Dip each ball in to egg, drip off excess. Dredge in bread crumbs mixture. Dip back in egg, then back in panko. Make sure to get all excess breadcrumbs and egg off each time. Repeat with remaining goat cheese balls. When they are all breaded, pop in the freezer to chill while you prepare everything else.

  3. Add bread, tomatoes, onion and olives to a large serving bowl. Toss.

  4. Whisk red wine vinegar, dijon and honey together in a small bowl. Slowly whisk in 2 tablespoons olive oil. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomato and bread mixture. Toss until completely coated. Set aside.

  5. Add enough oil to a small saucepan to go up 3/4 of the sides.  Heat to 350 degrees. (I kept mine at a medium heat). Once the oil has come to temperature fry goat cheese balls until golden brown.  Do not overcrowd the pan. Drain on paper towels.

  6. Add goat cheese balls and basil to the salad mixture. Gently toss. Serve!

Recipe of the Week: Chicken Fajita Salad


For the Salad:

  • 2 Boneless Skinless Chicken Breasts
  • Cajun Seasoning, or taco seasoning
  • 1 bag Lettuce
  • 1 Red Pepper, chopped
  • 1 Fresh Tomato, chopped
  • 1 Avocado, diced

For the Dressing:

  • 1/2 cup Salsa, use your favorite
  • 2 tablespoons Fresh Cilantro
  • 1 clove Garlic
  • 1 tablespoon Balsamic Vinaigrette Dressing
  • 1 tablespoon Lime Juice


  1. Preheat grill or skillet to medium high heat. Season each side of the chicken breasts with Cajun seasoning. Cook for 6-7 minutes per side, until cooked through.
  2. Assemble the lettuce on a plate or bowl. Top with peppers, tomatoes, and avocado.
  3. To prepare dressing place all of the ingredients in a small food processor or blender. Blend until smooth.
  4. Once the chicken is fully cooked, slice and place over the salad. Top with dressing to serve.

Thirsty Thursday: Sun Seeker Cocktail Recipe


  • 2 oz bourbon
  • 1 tbslp honey
  • 3 oz ginger beer (refrigerated)
  • Cinnamon stick
  • Grater or microplane
  • Sprig of rosemary


  1. In a mixing glass pour bourbon and add honey. Stir until honey is dissolved and fully incorporated. Add ice and shake to chill. In a copper mug or lowball glass, pour ginger beer and strain bourbon honey mix into glass. Grate cinnamon over the top. Press rosemary to release oils, and rub around rim of glass (counter clockwise to reverse negativity) and place sprig in glass for garnish. Sip and feel the refreshing warmth deep through you and enjoy!

Whiskey for fire, rosemary for the sun, cinnamon for the warmth of summer, ginger for its healing and deep roots.

Recipe of the Week: Shrimp Fettuccini in White Wine Tomato Sauce


  • 12 ounces fettuccine pasta
  • 2 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes (optional)
  • 1 pound peeled and deveined large shrimp (31/40 count)
  • 1/2 cup dry white wine
  • 1 15-ounce can fire-roasted diced tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 cup chopped fresh parsley


  1. Cooking pasta according to package directions for al dente in a large pot of salted, boiling water. Drain when ready.
  2. In a large skillet or frying pan, heat olive oil to medium-high. Add garlic and red pepper flakes and heat until fragrant, about 30 seconds. Add shrimp and sauté until pink on both sides, flipping shrimp once, about 2 minutes.
  3. Add wine, tomatoes and oregano. Reduce heat and simmer until pasta is ready, about 5 minutes.
  4. Add drained pasta to skillet and toss to evenly coat pasta with sauce.
  5. Top with fresh parsley before serving.

Thirsty Thursday: Tyrion’s Game of Thrones’ Blackberry Wine Slushies


  • 1/2 bottle of fruity red wine
  • 6 ounces fresh blackberries
  • 1-2 tablespoons simple syrup (or agave nectar, honey, or sugar), to taste
  • 1-2 shots liquor of choice (vodka, gin, rum, tequila), optional


  1. Pour wine into a standard ice cube tray and freeze until solid.

Recipe of the Week: Grilled Chicken Caprese With Buffalo Mozzarella Cheese Recipe


  • 2 tablespoons olive oil
  • tablespoons balsamic vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • Cracked black pepper, to taste
  • 4 chicken breasts, skinless and boneless
  • 1 roma tomato sliced
  • 4 thick slices buffalo mozzarella (about 14 ounces or 400 grams)
  • 4 tablespoons basil shredded
  • tablespoons balsamic glaze (or reduction), store bought


  1. In a large shallow bowl, mix together the olive oil, balsamic vinegar, garlic, oregano, basil, salt and pepper. Add in the chicken and allow to marinate for half an hour (if time allows).
  2. Preheat grill plates over medium heat, and grill chicken for 5-6 minutes each side, or until completely cooked through in the centre, and slightly charred on the outer edges. While chicken is cooking, grill the tomato slices for 1-2 minutes each side. Top each breast with a slice of mozzarella and grilled tomato slice, allowing the heat to melt the cheese.
  3. To serve, top with the shredded basil and balsamic reduction.

Thirsty Thursday: Paloma Sangria Recipe


  • 1 medium grapefruit, thinly sliced
  • 2 medium limes, sliced
  • 6-8 mint leaves
  • ¼ cup agave Nectar
  • 3 cups grapefruit juice
  • 1 (750 milliliter) bottle sauvignon blanc (or other white wine)
  • ½ cup tequila
  • 1 cup club soda
  • Lime wedges, for garnish


  1. Muddle the grapefruit, limes and mint in a cocktail shaker then add to a gallon drink container. Pour the agave, grapefruit juice, sauvignon blanc, tequila and club soda to the container and stir to combine.
  2. Refrigerate for at least 2 hours, or until chilled through. When ready to use, pour over ice-filled 8-ounce glasses and garnish with lime wedges.

Recipe of the Week: Spanakopita


  • 2 – 10 ounce boxes of frozen spinach
  • ½ lb. good quality feta cheese
  • 1 stick (8 ounces) unsalted butter, divided
  • 4 spring/green onions
  • 2 Tablespoons freshly chopped dill
  • 2 eggs, lightly beaten
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper


  1. Thaw frozen spinach and squeeze handfuls to remove all the water. Put it in a medium sized mixing bowl.
  2. Crumble the feta and add to the spinach. Mix with a fork.
  3. In a pan, heat 2 Tablespoons of the butter until melted. Remove green ends of spring onions and chop white parts. Saute in the butter for a few minutes.
  4. Add the butter and onion mixture to the spinach mixture along with the dill salt, pepper and the lightly beaten eggs.
  5. Mix everything together with a fork until well combined.
  6. Melt remaining 6 Tablespoons of butter to brush on triangles.
  7. Carefully remove the phyllo sheets from the package. Cut into 3 inch strips. Cover the phyllo that you are not using with a piece of plastic wrap to keep it from drying out.
  8. Brush one strip of phyllo lightly with melted butter. Place about 1 tablespoon of filling on the bottom of the phyllo strip about 1 inch from the top. Fold the bottom corner up over the filling to make a triangle. Continue folding like a flag to complete the filled triangle.
  9. Continue until you have used all the filling.
  10. Place triangles on a baking sheet. You may freeze them at this stage. After two hours in the freezer on the baking sheet, gently put them in a storage bag or container.
  11. To bake them, brush each triangle with butter and bake them in a 375 degree oven for 20 minutes or until golden brown.
  12. To bake frozen triangles, preheat oven to 325 degrees. Brush them with butter and bake prior to thawing for 35 minutes or until golden brown. Watch them closely.

Thirsty Thursday: Summer Sipper Sangria Recipe


  • 3 cups leftover fruit from tipsy fruit salad or an assortment of your favorite fruit, cut into bite size pieces – such as pineapple, oranges, grapes, melon, berries, peaches, nectarines
  • 1/2 cup Grand Marnier
  • 1 cup light rum
  • 750 ml of dry white wine about half a bottle, like a sauvignon blanc or pinot gris
  • splash sparkling water or club soda optional


  1. Combine all ingredients (except sparkling water/club soda) together in a pitcher. Chill for several hours.
  2. Serve as is or with a splash of sparkling water or club soda for a spritzer if desired.