ALMOND TART WITH SUMMER VEGETABLES

Yield: 8 servings

5 oz. ground almonds (about 1-2/3 c.)
3/4 c. olive oil
1-1/2 c. all-purpose flour
1 egg, lightly beaten
3/4 t. each salt and pepper

Summer Vegetable Filling:
2 red bell peppers, seeded and cut into strips 2
medium zucchini, sliced
1 baby eggplant, sliced
1 small yellow summer squash, sliced
cooking spray
3 eggs 1/2 c. evaporated skimmed milk
2 t. minced fresh basil
1 t. minced fresh marjoram
1/2 t. each salt and pepper

Grease a 9-inch tart shell with a removable bottom. Combine almonds, olive oil, flour, egg, salt and pepper in a large bowl, stirring well. Press into prepared tart shell and refrigerate for 30 minutes. Meanwhile, preheat oven to 350°F. Bake tart crust for 20 to 25 minutes, or until fragrant and golden brown. Cool. Increase heat to 375°F. Fill with Summer Vegetable Filling (see instructions below) and bake 25 to 35 minutes, until set.

For Summer Vegetable Filling: Preheat broiler. Spray vegetables lightly with cooking spray, place on foil-lined baking sheets, and broil 5 minutes.
Turn vegetables and broil 4 more minutes; check, remove vegetables that are soft and slightly charred, and continue roasting remaining vegetables until done. Let cool. Whisk together eggs, milk, basil, marjoram, salt and pepper in a medium bowl. Add cooled vegetables.

Recipe and photo credit: Almond Board of California (www.almondsarein.com)

SHRIMP & VEGETABLE SUMMER ROLLS

Yield: 8 rolls

8 sheets rice paper (found in Asian markets)
24 large cooked shrimp (31-40 per pound), shelled and deveined (or substitute 2 c. cooked chicken)
1 /2 medium English cucumber, cut into 1/8-inch matchsticks
1/4 c. julienned fresh mint leaves
1/2 c. julienned fresh basil leaves
16 chives, plus additional for garnish (optional)
1/2 c. Made In Napa Valley Pan-Asian Dipping Sauce and Dressing

To assemble, fill a large baking sheet with sides (jelly roll pan) with water. Place two rice paper rounds in the pan with water and let soak 1 minute. Spread a clean kitchen towel or paper towels on the counter and carefully lift each of the rice paper rounds out of the water and lay on the towel. Arrange three shrimp in a row across the bottom third of each soaked rice paper round. Spread one-eighth of the cucumber, mint, basil and two chives horizontally on top of the shrimp. Fold the bottom of the rice paper up over the filling and begin rolling up tightly. At the halfway point, fold in the sides and continue rolling. Transfer seam side down to a plate and cover with damp paper towels. Continue with the remaining rolls, two at a time, in the same manner. To serve: cut the rolls in half diagonally, garnish with chives and pass a bowl of Made in Napa Valley Pan-Asian Dipping Sauce & Dressing. The rolls can be made and stored in the refrigerator up to two hours in advance if covered with damp paper towels and then plastic wrap.

Recipe and photo credit: “Made In Napa Valley Gourmet Every Day” cookbook by Catherine Bergen (www.madeinnapavalley.com)

MAHOGANY ALASKA BLACK COD

Yield: 4 servings

Black Cod:
4 Alaska Black Cod fillets (approx. 6 oz. each)
3 c. miso glaze (see recipe)
4 pieces. baby bok choy (whole)
2 T. sesame oil
2 c. shiitake mushrooms, sliced 1/3 inch thick
1 T. soy sauce
4 strips of banana leaves (optional garnish)
4 orchids (optional garnish)

Miso Glaze: 1 c. mirin
1/2 c. sake
2 c. white miso
1 c. sugar

Ahead of preparation: Place black co d in a non-reactive dish and cover with miso glaze. Refrigerate for 1 or 2 days. Directions for glaze: Bring sake and mirin to a boil. Turn the heat down and slowly add white miso until completely dissolved. Turn heat up and add sugar. Mix until dissolved. Remove from heat and cool to room temperature.

To prepare cod: Preheat oven to 400°F. Lightly wipe off excess miso glaze from fillets. Place the fillets on a roasting pan and bake in oven for 10 minutes. Blanch baby bok choy for 1 minute and then cut in half. Heat sesame oil in a medium sauté pan over medium heat. Then add vegetables (including bok choy) and sauté for 1 minute. Remove from heat and add soy sauce. To serve: Arrange the banana leaves on each serving plate, followed by the vegetables and top with black cod fillet. If not using banana leaves, garnish with orchid (optional).

Recipe by: Chef Marc Lippman, Ocean Drive, photographed and courtesy of Alaska Seafood Marketing Institute (www.alaskaseafood.org)