Dressing

• ¼ cup sour cream
• ¾ cup buttermilk
• 1 clove garlic, minced
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh cilantro
• ¼ teaspoon salt
• 1 large ripe avocado
  
   

Shrimp with Spice Rub

• 1 ½ teaspoons dried thyme
• 1 ½ teaspoons dried oregano
• 1 tablespoon paprika
• ¾ teaspoon salt
• ½ teaspoon cayenne pepper
• ½ teaspoon granulated onion
• ½ teaspoon granulated garlic powder
• 1/s teaspoon freshly ground black pepper
• 20 to 25 large shrimp (about 1 pound), peeled and deveined
• 5 tablespoons canola oil
  
   

Salad

• 6 to 8 ounces mixed baby salad greens
• 1 medium-large carrot, peeled and grated (about 1 cup)
• 1 skin-on English cucumber, thinly sliced
• 1 ripe avocado, halved and pitted
• 2 medium tomatoes, cut into wedges (about 10 wedges each)
• Salt and freshly ground black pepper

Avocado and Shrimp Salad with Creole Seasoning and Avocado Ranch Dressing

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Buttermilk Vinaigrette

• ½ cup buttermilk
• 2 tablespoons mayonnaise
• Juice of ½ lemon
• 1 tablespoon extra­-virgin olive oil
• 1 garlic clove, minced
• 1 teaspoon finely chopped oregano
• Pinch of cayenne pepper (optional)
• Kosher salt and freshly ground black pepper

FRIED GREEN TOMATOES

• ⅔ cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• ¾ cup buttermilk
• 1 large egg white
• ¾ cup finely ground yellow cornmeal
• 2 unripe tomatoes (10 to 12 ounces total), sliced into ¼-inch ­thick rounds
• ½ cup canola oil
• Flaky sea salt

SALAD

• 2 cups fresh arugula
• 1½ cups ripe cherry or grape tomatoes
• ¼ medium red onion, thinly sliced
• ¼ cup fresh oregano leaves

Fried Green Tomato Salad

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GRITS

• 4 cups water
• 1 teaspoon kosher salt
• 1 cup stone-ground white grits (not quick-cooking)
• 2 tablespoons butter


FLORENTINE SAUCE

• 1 tablespoon olive oil 1
• shallot, finely chopped
• 2 garlic cloves, minced
• 1 sprig of fresh thyme
• ½ cup dry white wine
• 1½ cups heavy cream
• 1 teaspoon EveryBay Seasoning (from the cookbook; page 262) or Old Bay Seasoning
• 1 teaspoon kosher salt
• 1 (10-ounce) bag fresh spinach, chopped

GROUPER

• 1 teaspoon kosher salt 1 teaspoon black pepper 1 tablespoon EveryBay Seasoning (from the cookbook; page 262) or Old Bay Seasoning 2 pounds grouper or halibut fillet (1 inch thick), cut into 6 pieces
• 2 tablespoons olive oil, plus more as needed
• 1 lemon, sliced

Gulf Coast Grouper & Grits

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• 2 large boneless skinless chicken breasts (about 8 ounces each)
• Kosher salt and freshly ground black pepper 
• 1 large lemon 
• 1/4 cup all-purpose flour 
• 1 tablespoon olive oil 
• 6 tablespoons unsalted butter 
• 5 large cloves garlic, thinly sliced 
• 1/2 cup dry white wine 
• 1/4 cup brined capers, drained 
• 1/4 cup flat-leaf parsley leaves, roughly chopped 

Chicken Piccata

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• 4 skinless boneless fish fillets 
• 2 tbsp (30 ml) vegetable oil, divided 3 tbsp (23 g) Cajun seasoning 
• 1 teaspoon dried oregano 
• 1 Ruby Red grapefruit 
• 2 clementines 
• 1 orange 
• 3 cups (90 g) packed baby salad leaves 
• ½ small head radicchio, sliced into thin strips 

Avocado Dressing

• 1 ripe avocado, peeled and pitted 
• 1 cup (40 g) packed fresh cilantro, chopped 
• 1 teaspoon lime juice 
• 1 clove garlic, peeled 
• 2 tablespoons (28 g) mayonnaise 
• 2 tablespoons (30 g) sour cream 
• 2 tablespoons (10 g) shredded Parmesan cheese 
• ½ teaspoon salt 
• Pinch of freshly ground black pepper 
• ½ cup (120 ml) water

Blackened Fish Citrus Salad with Avocado Dressing

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• 4 tablespoons oil
• 1 ½ sticks unsalted butter, ½ stick chilled
• 4 ounces Creole seasoning or blackened seasoning
• 4 snapper fillets, skinned, bones removed
• 20 jumbo shrimp, peeled and deveined
• zest of 2 lemons
• 6 cloves of garlic, minced
• 1 teaspoon dry thyme or 5 sprigs, leaves removed and chopped
• 2 sticks rosemary, stemmed and chopped
• juice of 2 lemons
• ½ cup white wine
• pinch of salt
• 1 bunch parsley, chopped

Snapper with Lemon Butter Shrimp

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• 1½ pounds shrimp (preferably never frozen), with heads on
• Several flat-leaf parsley sprigs
• 2 cloves garlic, halved
• Extra-virgin olive oil
• ½ cup white wine
• Sea salt or kosher salt
• Hot red pepper flakes
• 1 pound linguine or spaghetti

Spicy Pasta with Shrimp

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• 1 pound top beef found, cut into 4 thin slices
• ¼ pound provolone cheese, cut into 4 thin slices
• 2 tablespoons chopped fresh parsley
• 4 teaspoons minced garlic
• 3 tablespoons chopped, peeled carrot
• 4 teaspoons plus 2 tablespoons chopped celery
• 3 tablespoons extra-virgin olive oil
• ¼ cup chopped red onion
• ½ cup plus 2 tablespoons Italian red wine
• 2 28-ounce cans plum tomatoes, drained and puréed (3½ cups purée)
• Salt and pepper to taste

Neapolitan-Style Braised Beef Braciole

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• 1 pound sweet or hot Italian sausage, casings removed
• 2 garlic cloves, sliced thin
• 12 ounces dried cheese tortellini
• 8 ounces cherry or grape tomatoes, halved
• 2 tablespoons chopped fresh basil

Skillet Tortellini with Sausage and Cherry Tomatoes

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Black Pepper and Lemon Dressing

• Juice of 1 lemon
• 3 tbsp (45 ml) olive oil
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• 1 clove garlic, peeled and minced
• ½ tsp light brown sugar
• 1 tbsp (4 g) finely chopped fresh parsley

Shrimp Salad

• 8 oz (227 g) cooked medium shrimp, peeled, deveined, tails removed
• 3 cups (450 g) cooked and cooled penne pasta (see Tip)
• 2 tbsp (30 ml) olive oil
• 1 zucchini, sliced into bite-size chunks
• 1 head broccoli, broken in florets
• 4 oz (113 g) asparagus, ends trimmed
• 1 cup (85g) snap peas 
• 2 cloves garlic, peeled and minced ½ tsp salt
• ½ tsp freshly ground black pepper
• 10 mixed-color tomatoes, sliced in half
• 3 cups (90 g) packed baby spinach leaves
• 3 tbsp (15 g) shredded Parmesan cheese

Shrimp Primavera Pasta Salad

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