Perhaps the nicest thing about it is that it is PERFECT at room temperature!

• Salmon Filet, about 1 1/2 pounds
• 1 jar Canyon Foods Artichoke Lemon Pesto
• 1 pound Fresh Asparagus
• 1 package, two sheets Puff Pastry

For the Sauce

• 1 jar Canyon Foods Giardiniera Relish
• 1 container Plain Greek Yogurt

Preheat oven to 450 degrees, trim woody ends off Asparagus

Lay one sheet Puff Pastry on oiled baking sheet, place Salmon in center of Pastry Sheet and spread 1/2 jar Artichoke Lemon Pesto evenly over Salmon.  Lay Asparagus on top of Salmon, like pencils, spread remaining Pesto over Asparagus.

Top with second sheet of Puff Pastry and press edges to seal the package.  Cut vent hole in center top and decorate with any leftover Pastry making designs, if desired.

Bake until puffed up and golden brown, about 25 minutes.  Let cool prior to slicing.

Mix Giardiniera Relish with Yogurt and serve as an accompaniment

Place Ham Slices in skillet over medium high heat and fry until just beginning to brown

Crack eggs into pan between ham slices, reduce heat to medium and cook until whites just begin to turn

Pour Salsa over all, leaving Egg Yolks exposed, cover and cook until Eggs are near desired degree of doneness

Sprinkle Shredded Cheese over all and recover for 1 to 2 minutes or until Cheese melts

Remove to serving plates and serve with warm Flour Tortillas

Try this refreshing salad……….

• 4 cups Ham, cubed
• 1 – 16 ounce package Salad Macaroni
• 1 pint Champagne Tomatoes, halved
• 1 bunch Asparagus, sliced
• 1 cup plain Greek Yogurt
• 1 jar Canyon Foods Basil Pesto
• 1 jar Canyon Foods Giardiniera Relish

Cook Pasta al dente according to package directions.

Chop and cube all ingredients.

Mix Pasta, Ham, Yogurt, Tomatoes, Asparagus, Pesto and Giardiniera together in a large bowl.  Add 1 – 2 teaspoons of salt, as desired.

Refrigerate and serve over lettuce leaves.

Line baking sheet with foil and oil with Olive Oil, place Salmon skin side down and pour Teriyaki Glaze over fish.

Sprinkle with Asian Spice.

Place in a 400 degree oven and bake, uncovered for 15 to 20 minutes

Remove from oven and place on serving dish pouring any glaze that has run off over Salmon

Poach Salmon in water or bake in oven until done and flakey

Saute Onion in butter until translucent, add Potatoes and Carrot and mix to incorporate.  Add Roasted Red Pepper & Tomato Soup, creamed Corn and Vegetable Broth, bring to boil, reduce heat and simmer for 20 minutes or until vegetables are soft.

Place in serving bowls and garnish with creme fraiche and a sprinkle of dill.

• 5 pounds Potatoes
• 1 jar Robert’s Reserve Onion Blossom & Horseradish Dip
• 1 stick unsalted Butter

Peel and cube Potatoes, boil in salted water until tender

Drain and mash Poatoes with Butter, mix in Onion Blossom & Horseradish Dip

• 1 jar Cookwell & Company Red Pepper & Tomato Soup
• 1 package Mild Italian Sausage
• 1 cup Israeli Couscous
• 2 cups Central Market Organics Chicken Broth
• 2 cups Portobello Mushroom, coarsely chopped
• 2 cups Squash, coarsely chopped

Using scissors, cut sausage links into 3/4 inch slices and brown in a small amount of Olive Oil.  Add Red Pepper & Tomato Soup, Couscous, Chicken Broth and Vegetables.

Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes.

Remove from heat and cover, let sit for 10 minutes.

More Chicken Broth may be added if you desire a thinner soup.

Garnish with Red Pepper Slices and serve with crusty bread.

Place Olive Oil in Dutch oven or heavy pot over medium high heat, season Beef with Peppercorn & Garlic Rub and add to hot oil, brown all sides

When browned, add Chopped Vegetables and sauté for 10 minutes

Stir in broth, tomatoes, beans and Moroccan Sauce, bring to a boil, reduce heat and simmer over medium high heat for 30 – 45 minutes, stirring occasionally

Serve with crusty bread

Place Rice, Chicken Broth and 1/2 jar Green Curry Sauce in pot with lid and bring to boil, reduce heat to medium low and cover.  Simmer until all liquid is absorbed, about 20 minutes.  Remove from heat and let sit covered for 5 minutes.  Place Rice, remainder of Curry Sauce, Shrimp and Bell Pepper in a bowl and toss to incorporate all ingredients.

Serve on Lettuce or Cabbage Leaves or just place on serving plate.

The exotic flavors that this culture blends together creates some of the most exquisite dishes

One of my favorites is Chicken Pibil, which is cooked inside Banana Leaves……………..

Guess what!  I found a ready-made product that is identical to the one created by the Mayan People!

The perfect blend of Mayan Chiles and Oranges…….just amazing…….had to share..

• 1 package Yucatan Chicken
• 1 jar Cookwell & Company Queso (gluten free - fat free - sugar free)
• 1 1/2 cups uncooked Rice
• 1 carton Central Market Organics Chicken Broth

Place Chicken and Sauce in a Dutch oven or heavy pot over medium high heat and bring to a boil, reduce heat stirring occasionally.  Reduce heat to medium and continue to simmer for 35 minutes, shred chicken with two forks and stir to blend well, continue to simmer for 10 more minutes.

Place rice, one teaspoon salt and Chicken Broth in a pot over medium high heat and bring to a boil.  Reduce heat to medium low, cover pot.  Cook rice for 20 minutes or until liquid has absorbed, remove from heat and let sit covered for 5 minutes.  Stir in entire jar of Queso, mixing well.

Place Rice on serving plate and top with Chicken Pibil, serve with hot flour tortillas.