Case Study: Smoked Sea Bass Scrambled Eggs

Mix some sugar and 1 cup butter in a pan and boil it on full flame for 3 min.

Pour oil in cooking pan. Add onion and cook until softened. Add hamburger and slowly brown. Drain off excess fat. Add potatoes along with just enough water to prevent sticking to the pan. Cover and simmer until potatoes are soft (about 1/2hour). If desired, add salt to taste. This dish may be varied by adding chopped green chilies, tomatoes, corn kernels, or green peas.

2. Spray a 9-inch pie plate with non-stick cooking spray. Start layering with 1/4 cup salsa; then add one fourth of the veggie crumbles, 1/2 cup black beans, 1 tablespoon jalapenos, and top with one whole wheat tortilla. Continue to layer as such until you place the last tortilla. Top this final one with the remaining salsa and then sprinkle with mozzarella cheese.

Loaded with veggies and high-protein eggs, this dish is filling and easy to make, but also

Place olive oil into a large pan and set over medium heat. Once the oil is hot, add carrot, celery, onion, and salt until the onions appear to be translucent which would take 6 to 7 minutes. Add the lentils, broth, tomatoes, cumin, coriander, and grains of paradise and

2. Whisk eggs in a large bowl until frothy. Add milk, sugar, flavoring and salt and

Doggy fish dinner- mix 1 can of boneless salmon, 1 beaten egg and 3 tbsp cornmeal together, form their patties and use cornmeal to

eggs in, keep the lid ogg and boil for 10 minutes. Take the eggs out immediately

1. Combine eggs, cream cheese, vanilla and sugar in a large bowl and blend until smooth.

Heat two cups milk, one-half of the chopped onion, and the bay leaf in a large saucepan until tiny bubbles form around the edges; do not boil.

Taste and adjust salt and pepper. Serve immediately with extra sour cream and green onions, if desired.

In a large mixing bowl, cream the butter and sugar then add the egg and vanilla. Mix well.

Gently pull the stems off of the cleaned mushrooms and chop very finely (stems only.) Finely mince the red onion and the garlic (use a garlic press if you have one.) Sautee the chopped mushroom stems, minced red onion and minced garlic in the extra virgin olive oil until tender. Transfer to a large mixing bowl. Use your food processor to process the whole wheat bread into fine bread crumbs and add to onion and mushroom mixture along with the shredded cheddar cheese, Worcestershire sauce, sea salt and black pepper. Mix everything very gently till well combined.

Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on

To serve, use a long rectangular plate, drag the corn mixture across the plate in a thick line and top with a row of the seared scallops alternating with slices of chorizo.