Create memorable & nutritious meals this season

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1 1/4 cup honey 2 tsp balsamic vinegar 4 tsp soy sauce 1/4 cup steeped and cooled black or green tea 2 tbsp brown sugar 2 tbsp orange juice 2 tsp orange zest 2 gingerroot, grated canola oil-1 tbsp for glaze, 2 tbsp for searing 4 (6 ounce) salmon fillets kosher salt and freshly ground pepper to taste 1 tbsp unsalted butter 12 oz shredded savoy cabbage 1. In a small saucepot, combine the honey, balsamic vinegar, soy sauce, brewed tea, brown sugar, orange juice, orange zest, gingerroot, and oil. Bring to a simmer and reduce by half. Set aside. 2. Season both sides of salmon with salt and pepper. In a large sauté pan over medium-high heat, add 2 tbsp canola oil and sear salmon on both sides, until golden, about 4 minutes per side. Pour glaze over salmon and set aside. Season liberally with salt and freshly ground black pepper. 3. Melt butter in sauté pan over medium high heat. Add shredded savoy cabbage and toss until wilted but still bright green, about 3-4 minutes. Season to taste with salt and pepper. 4. Divide sautéed cabbage among 4 plates. Top with glazed salmon.

2 Four 5 oz KINGS 4 cups baby spinach, washed well 2 tsp garlic, minced 1 tbsp extra virgin olive oil Salt and ground black pepper to taste 1. Rub salt and ground black pepper on all sides of the tenderloin steaks. Let stand for at least 10 minutes. 2. Grill the steaks on medium heat for about 4-6 minutes per side. 3. Note: if you are using charcoal grill, try flipping the steaks once in a while to prevent them from burning. 4. Remove the tenderloin steaks from the grill and let them rest for 10 minutes. 5. Meanwhile, heat a pan and pour-in the extra virgin olive oil. 6. Add the garlic and cook until the color turns light brown. 7. Carefully add in spinach (any remaining water might make pan sizzle) and sauté for 2-3 minutes. Turning constantly, cover, lower heat to low and slowly wilt. Taste and season with salt and pepper. 8. Arrange the spinach in a large serving plate. 9. Place the grilled tenderloin steaks on top of the spinach. 10. Serve with mashed potato on the side along with your favorite steak sauce.

3 20 large KINGS shrimp, peeled and deveined 4 tbsp olive oil 1/2 cup white wine, good quality drinking wine 4 cloves garlic, minced 1/4 stick sweet butter 1 lemon, juiced 1/2 cup clam juice 2 tbsp chopped Italian parsley salt pepper 1 bunch KINGS broccoli rabe, heavy stems removed and cut into 3 pieces 1 pint grape tomatoes, roasted in a 325 oven for 8-10 minutes uncovered 1. Season shrimp with salt and pepper. 2. Heat a medium size sauté pan and add in 2 tbsp olive oil and minced garlic. Gentle sauté and add in seasoned shrimp. Cook over medium heat until shrimp turn a pink color, keep warm. 3. Heat 2 tbsp olive oil in a large pan over medium heat and add minced garlic. Simmer for 2-3 minutes, add in broccoli rabe and cook for 4-5 minutes covering the pan. Stir in wine, when broccoli rabe is tender remove with a slotted spoon and keep warm. Add in butter, clam juice, and the juice of one lemon. Stir and check for seasoning adding in salt and pepper as needed. 4. Add cooked shrimp back into sauce add in chopped parsley. 5. Arrange broccoli rabe, shrimp on a platter and garnish with roasted tomatoes.

4 2 pretzel rolls, split 2 Brats; Spicy Espresso Beer Brats 3 tbsp Dijon mustard 2 cups thinly sliced yellow onions 2 green peppers thinly sliced 1 tbsp olive oil 1/2 tbsp whole grain mustard 1/4 tsp black pepper pinch salt 1. While grilling Brats Spicy Espresso Beer Brats baste with Dijon mustard. 2. In a small sauté pan heat olive oil over medium heat. Add onions and peppers and cook until soft and golden brown, approximately 15 minutes. 3. Stir whole grain mustard into onions and season to taste with salt and pepper. 4. Place one grilled brat in pretzel roll and generously top with caramelized onions and peppers.

5 1 lb KINGS jumbo lump crab meat 1 large egg 1/4 cup mayonnaise 1-1/2 tsp grain mustard 1-1/2 tsp Old Bay seasoning 1 tsp fresh lemon juice salt pepper 1 cup crushed corn flakes 1 tbsp chopped fresh flat-leaf parsley 2 tbsp unsalted butter 1 tbsp olive oil 1. Drain the crab meat, put the crab in a medium mixing bowl and set aside. 2. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not over mix. 3. Sprinkle the crushed corn flakes and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1-2 hours. 4. Shape the crab mixture into 8 football looking cakes about 1 inch thick. In a large nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes.

6 4 lbs zucchini 2 tsp salt 4 cups vegetable oil, for frying 1. Heat the oil to 400 F in a 3-quart sauté pan over medium-high heat. 2. Thinly slice the zucchini using a mandolin or knife. 3. Once the oil reaches temperature, fry a handful of zucchini slices at a time, keeping an eye on the oil temperature. 4. Fry each batch for 5-7 minutes, until deeply golden brown. 5. Use a slotted spoon to toss the zucchini gently in the oil while frying. Remove from the oil and place on paper towels. Sprinkle lightly with salt. Repeat with remaining zucchini.

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