Yogurt Parfait

Ingredients

1 c. Greek yogurt, non-fat

1 c. Assorted fresh berries

1 banana

Granola

1. In a large mouth glass, layer granola, yogurt and berries.
2. Repeat 2 times for 3 layers total.
3. Top with sliced banana.
4. Reserve leftover granola in air tight container, will hold for two weeks.

Yields 2 lbs

Granola Recipe

½ lb. oats, rolled
¼ lb. pumpkin seed
¼ lb. hazlenuts
¼ lb. pecans
¼ lb. walnuts
¼ lb. almonds
¼ lb. dried cherries
¼ lb. dried apricots, diced
¼ lb. macadamia nuts
1 ½ oz. melted butter
1 c. maple syrup:
Pinch of cinnamon
½ orange, zested

1. Melt down butter with maple syrup, cinnamon and orange zest.

2. Toss with dry ingredients and roast at 250 degrees for 1 and ½ hours.

 Recipe courtesy of El Chorro Restaurant.

Salmon Tacos

Ingredients

6 oz. grilled salmon
Salt and pepper to taste
3 ea. 4” flour or corn tortillas
White truffle oil
Green apple, skinned and cut into thin slices
Fennel, cut into thin slices

1. Grill the salmon and cut into 2 oz. portions.
2. Place 2 oz. of salmon in each tortilla.
3. Sprinkle 2 drops of white truffle oil on each taco.
4. Mix apple, fennel, and orange habanero sauce together and place 1 oz. on each taco.
5. Place 1 sprig of cilantro on each.

Orange Habanero Sauce

4 oz. orange juice
¼ c. sugar
¼ c. white wine vinegar
1 ea. habanero
1 clove garlic smashed
1 tsp. oregano
Cook to a boil all ingredients simmer for 15 minutes

Recipe courtesy of Milagro Grill