Entrées — salad

Salad Ingredients:

-Baby spinach

-Baby arugula

-Grilled peached

-Green heirloom tomatoes

-Pistachios

-Olives

-Goat cheese

Salad Dressing Ingredients:

-1/4 cup olive oil

-3 Tbsp balsamic vinegar

-1 lime freshly juiced

-1 Tbsp honey

-1 Tbsp Peach Hot Sauce (adjust to your spiciness preferences)

-Pinch of sea salt

Method:

Quarter peaches then quarter again to make 8 nice slices. Grill for a minute or two on each side.

Combine ingredients for the salad dressing. Toss salad ingredients, add salad dressing and dress with peach slices. Delicious and so fresh.

There's nothing quite like a marinated steak cooked to perfection. Our double beet marinade is so simple, the only difficult thing about it is to wait the 24 hours before putting the gorgeous grilling marks on them. Serve with something simple like oven roasted garlic and a freshly tossed arugula, parmesan salad with pickled red onions.

Ingredients:

-1/4 cup soy sauce

-1/3 cup avocado oil

-2 Tbsp Jonny Hetherington Essentials Beet Hot Sauce

-1/4 cup 

Ingredients:

-Halibut cheeks

-Peas

-Garlic

-Tarragon

-Butter

-Jonny Hetherington Essentials Pineapple Hot Sauce

-Sea salt  and black pepper to taste

-Watermelon

-Pickled Jalapeños

-Roasted pumpkin seeds

Method:

Halibut cheeks are the most treasured part of the fish. Juicy, tender and flavorful. I'm lucky to live near SeafoodCity where Brian brings them in from local fisherman who are so efficient they are able to get them to the market fresh without ever freezing.

Heat a cast iron pan on medium. Add a knob of butter. Drag a clove of garlic through the butter and remove. Season your...