Herbs De Provence Cornish Hens

• 4 ea Cornish Hens
• 5 Tbsp Olive Oil
• 2 ea Summer Squash
• 2 ea Zucchini
• 12 ea Pearl Onions
• 3 cloves Garlic, Minced
• 3 Tbsp Balsamic Vinegar
• 2 Tbsp Herbs De Provence
• Fresh Ground Pepper & Sea Salt
• Pitted Calamata Olives

Preheat oven 425 degrees F. Rinse hens with cold water and dry. Rub with 2 tbsp olive oil and salt & pepper.
Toss summer squash, zucchini, onions, garlic, vinegar and herbs de province.
Place hens in a roasting pan with vegetables and roast approx. 35-45 minutes. Hens should be 165 degrees F.at thickest part.
When hens are almost finished add olives.
Plate and serve with your favorite potato dish.

Serves 4

Scallops with Orange Tequila Sauce

• 12 large Sea Scallops
• Salt & Pepper
• Small French Stick
• ½ stick Melted Butter
• Grated Parmesan Cheese

Croutons: Slice French Stick on a bias ¼ inch thick. Arrange on a baking sheet and brush with melted butter and top with parmesan cheese. Bake at 350 degrees until golden and crunchy.
Salt & Pepper Scallops, Cook by Grilling, Baking or Sautéing.
Arrange 3 Scallops on a plate, top with 3 Tbsp Tequila Sauce.
Serve with 2 to 3 homemade croutons.

Grilled Portabella and Roasted Pepper Salad

• 2 ea Red Peppers, Roasted
• 4 ea Portabella Mushrooms
• 4 slices Vine Ripe Tomato
• 4 slices Fresh Mozzarella
• 2 oz Spring Mix
• 1 Tbsp Balsamic Vinegar
• 2 Tbsp Olive Oil
• ½ Red Onion
• Pinch Salt & Pepper
• 8 Tbsp Lime Dressing

Place Red Peppers on hot grill and char until completely black. Place in a paper bag and seal for 5 minutes. Peel off skin and remove stem and seeds. Slice peppers into 1 inch strips and top with 1 Tbsp Olive Oil, Salt & Pepper.
Toss Cleaned Portabella Mushrooms with 1 Tbsp Balsamic Vinegar and 1 Tbsp Olive Oil, place on hot grill. Grill until soft.
On a plate place Spring Mix, Tomato slice and Fresh Mozzarella slice. Top with 1 Grilled Portabella Mushroom, 2 strips of Roasted Red Pepper and 1 slice of Red Onion.
Top with 2 Tbsp Lime Dressing.

Makes 4 Salads

Cool Lobster Salad

• 6 oz Fresh Lobster Meat (tail and claw)
• 4 oz Spring Mix
• 3 ea Grape Tomatoes
• 1 Slice Cucumber
• 1 Slice Mango
• 2 Tbsp Citrus Dressing

Remove cartilage from claw meat and clean and de-vein tail meat, set aside.
Place 3oz of washed spring mix on a plate.
Place around the edge the Cucumber slice, Grape Tomatoes and Mango.
Top with Fresh Lobster Meat and Citrus Dressing. Serve chilled.