Edamame and Macadamia Nut Crusted Mahi

Yield:  4-6 servings Prep Time: 30min. Cook: n/a

1 C. Edemame out of the pod

½ C. Macadamia nuts toasted

½ C. panko crumb

Mahi mahi 4-6, 3oz filets

1tbsp furikake

1 stick butter chopped cold

Tsp salt and pepper

Pan spray

• Using a robo coupe, coarsely chop edemame and macadamia nuts separately.  Store in separate containers.
• Using mixer with paddle attachment or hands. Mix all ingredients together. Crust should hold together slightly when pressed in hand.  Store in fridge up to 2 days or freeze up to 2 months.

Preparing Fish

• Heat oven to 375 degrees. Lightly spray a half sheet pan with non stick spray.  Season mahi with salt and pepper.
• Press about ½ cup of crust atop each filet, careful to cover all the fish. Place in oven and roast until mahi is opaque and cooked through and crust is golden brown, about 3-5 min.
• Serve over rice with white wine butter sauce.

Corned Beef and Cabbage with Roasted Red Bliss Potatoes and Green Mustard

Yield: Serves 4-6 Prep Time: 20 min Cook Time: 2hr.

1 store bought corn beef brisket in brine (4 to 5lbs.)

1 head cabbage quartered

2# Red bliss potatoes quartered

3 medium carrots chopped

2 stalks celery chopped

2 medium onion chopped

1 bay leaf

1 cup prepared pesto

1 cup whole mustard or Dijon

1. Unpack corn beef and place in a pot and cover with water. Add bay leaf, one chopped carrot,

celery stalk and half onion. Bring to a boil and reduce to a simmer. Add cabbage one hour in.

Cook until fork tender.

2. Pre heat oven 400 degrees. Toss potatoes and remaining carrot, celery and onion with ½

prepared pesto. Place on sheet pan. Roast vegetables until fork tender about 1 hr.

3. Mix remaining pesto with mustard.

4. To serve: Carefully remove brisket from water and store in warm spot. Allow to rest a few

minutes. Slice against the grain, serve with roasted vegetables, cabbage and green mustard.