Gardens of California ® LLC 
Bridget Guzzi, Owner



Chicken (scallops) And A Garden

Organic chicken tenders 12 pieces( or scallops). Put in large skillet with cooking spray on low to medium low setting.
Go to garden and gather garlic and onion, basil and parsely, chard or spinach, tomatoes.
Turn heat up to medium and add some olive oil.
Prepare herbs / veggies and add herbs and tomatoes to chicken.
When well browned and infused top with spinach or chard (raw), mozzarella cheese and some grated parm.
When cheese is just right (you will know) serve hot with favortie starch. Serves 4 with no starch and 6 with and makes a great left over sandwich for work the next day.

Bridget, Gardens of California

Soy-glazed Salmon (or Chicken Breasts) with Fresh Salsa

• Salmon filets (or Chicken breasts) = 1 – 3 to 4 oz. piece per guest
• Soy sauce = approx. 2-3 ounces
• Olive oil = approx. 2 ounces
• Roma Tomatoes = approx. 3-4 each
• Lime juice = approx. 1-2 ounces
• Red onion, diced fine = 1 each
• Jalapeno or Serrano chilies, minced = 1-2 each
• Handful fresh cilantro, chopped = 1 bunch
• Salt and pepper = to taste

• To prepare the salsa: (Do this before preparing the salmon). Dice all fruits (small dice). Mix in red onion, chilies, cilantro, and lime juice. Allow to stand for 5-10 minutes, and then transfer to a colander set over a bowl. Allow to drain for an additional 5-10 minutes. The salsa will shed a lot of liquid – this liquid will be used as the basis of the salmon glaze. After draining off the liquid, transfer the drained salsa to a bowl and refrigerate.
• To prepare the salmon: Take the drained off liquid from the salsa, and whisk in soy sauce and olive oil. Judge the number of salmon pieces you have; will there be enough glaze? If not, add more soy sauce and lime juice, as needed.
• Preheat oven to 400 degrees. Lay salmon on a lined sheet pan. With a pastry brush, stir the glazing liquid briskly and thoroughly, and then brush each piece of salmon with this mixture. Cook in oven for 8-10 minutes; may vary depending on the thickness of the piece and exact oven used.

Chef Dan Leff / Bay Area


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