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: 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.

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.

Recipe of the Week: Shrimp Pesto Pasta


  • 8 oz. Angel Hair pasta
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 2 medium zucchini, cut into matchstick size
  • Salt and pepper
  • 1/2 pound large uncooked shrimp, peeled
  • 2 tbsp fresh basil pesto
  • Parmesan Cheese


  1. Cook noodles according to package directions. Drain and toss with a tiny bit of olive oil to prevent sticking.
  2. In a large pan, melt butter. Add garlic and zucchini, saute for 4 minutes. Move to one side of pan.
  3. Season shrimp with salt and pepper then add to pan and cook 2 minutes on each side. Add the hot noodles and fresh pesto directly to pan and toss with tongs to evenly combine. Top with fresh Parmesan cheese. Serve warm.

Thirsty Thursday: Frozen Cantaloupe Margaritas Recipe


  • 2 cups frozen cantaloupe chunks (freeze chunks for at least 1-2 hours)
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup sliver tequila
  • 1/4 cup lime juice
  • 2 tablespoons Cointreau
  • 1-2 tablespoons agave or honey, to taste
  • salt, for the rims (optional)


  1. 1. Slice a thin piece of rind off both ends of cantaloupe so that it can stand upright. Cut in half horizontally and remove seeds. Scoop out flesh and set aside, save cantaloupe halves.

    2. In a blender, combine the cantaloupe, coconut milk, tequila, lime juice, Cointreau and agave, pulse until smooth. If needed, add ice to get a slushy consistency. Divide between cantaloupe bowls (halves) and drink!

Thirsty Thursday: Mango Habanero Margarita Recipe


Habanero Infused Simple Syrup (makes 3/4 cups)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 habanero halved
Chili Powder/Salt Rim
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 cup frozen mango cubes thawed (or fresh if you have it!)
  • 3 oz habanero simple syrup
  • 4 1/2 oz tequila
  • 1 1/2 oz triple sec
  • 3 oz freshly squeezed lime juice


Habanero Infused Simple Syrup
  1. Cook on low until the sugar is dissolved. Remove from heat and let the habanero steep for 15 minutes. Strain the mixture using a fine sieve into a lidded jar. Store in the fridge until ready for use.
Chili Powder/Salt Rim
  1. Mix together chili powder and salt together on a small plate, set aside.
  2. Wet the rim of your glasses (with water or use lime juice by rubbing a lime wedge along the rim) and then dip the rim in the chili powder/salt mixture.
  3. Fill the glasses with ice.
  1. Place thawed mango and habanero simple syrup in a Vitamix or high powdered blender.
  2. Blend until smooth and set aside.
  3. Fill a shaker with a few ice cubes (don’t use too many, as the margarita ingredients fill the shaker most of the way).
  4. Pour in mango/simple syrup mixture, tequila, triple sec, and lime juice.
  5. Shake until chilled.
  6. Pour evenly into two glasses and drink immediately!