Jalapeno, Cucumber & Radish Pickle

Ingredients
(Servings 6)

1 cup Cucumber : de-seed & cut dice 1"
1 cup Jalapeno: de-seed & cut round 1/8"
1 cup Radish: peeled skin & cut dice 1" X 1/8" tick
1 cup Soy Sauce or tamari (gluten free soy sauce)
1 1/2 cup Water
1 cup rice Vinegar
1/4 cup White Sugar

Instructions

1. Add all the trimmed vegetables, into a pickle jar.
2. Combine all the rest of the ingredients in a large saucepan, and bring to a rolling boil over med-high heat.
3. Carefully pour the boiling liquid over the vegetables.
4. When the vegetables have cooled completely to room temperature, put refrigerating for at least 2 days, the pickled vegetables can be taken out of the liquid and served.

Roasted Honey Mustard Chicekn with Watercress

Ingredients
(Servings 4)






(Marinate)

4 piece Chicken Breast
1/2 TB Olive Oil
2 oz. White Wine
2 clove Chopped Garlic
2 tsp Salt
1 tsp Ground Black Pepper

(Honey Mustard Sauce)

1/4 cup Fresh Chopped Parsley Leaves
2 TB Whole Grain Mustard
3 clove Chopped Garlic
1/2 cup Honey
pinch Salt

Instructions

1. In a container, whisk together marinate ingredients.
2. Place chicken in the mixture and Cover and marinate chicken in the refrigerator 2 to 3 hours.
3. Make the sauce with all ingredients.
4. Remove chicken from marinade, then Brush the sauce on the top side of the chicken breast.
5. Lightly oil broiler pan, then cook about 10 minutes with 350F.
6. Garnish Watercress on the plate, then put cooked Chicken on top.
(little bits sprinkle dried cranberry)

Cherry Blossom Pickle

Ingredients
(Servings 6)

20 ea. Baby Carrot
15 ea. Green Beans (end trimmed)
15 ea. Yellow Wax Beans (end trimmed)
30 piece Radish (make flower shape with food cutter 2" w-size)
20 piece Asparagus

(Spices)

1 TB Dried Orange Peels
1/2 TB Mustard Seed
1/2 TB Celery Seed
1/2 TB Whole Coriander Seeds
1/2 tsp Cloves
2 ea. Bay Leaf
1/2 cup Sugar
1/2 TB Salt
1 1/2 cup Cider Vinegar
2 cup Water

Instructions

1. Add all the trimmed vegetables, into a pickle jar.
2. Combine all the rest of the ingredients in a large saucepan, and bring to a rolling boil over med-high heat.
3. Carefully pour the boiling liquid over the vegetables.
4. When the vegetables have cooled completely to room temperature, put refrigerating for at least 2 days, the pickled vegetables can be taken out of the liquid and served.

Fresh Tuna Sashimi with Ponzu Sauce

Ingredients
(Servings 2)

6 oz.  Tuna Steak (sashimi grade)
15 ea. Radish Sprouts
2 oz.  Red Onion (thin sliced 1/8")

(Ponzu Sauce)

2 TB Soy Sauce
1 TB Fresh Lemon Juice
1 TB Mirin (sweet sake)
1 tsp Wasabi Oil