Recipe of the Week: Asian Seafood Pizza


  • 1 pizza dough (*footnote 1)

Wasabi mayo

  • 1/3 cup mayonnaise
  • 2 teaspoons wasabi paste (or wasabi powder) (*footnote 2)
  • 1 tablespoon honey


  • 2 tablespoons olive oil
  • 15 shrimp, peeled and deveined (about 11 ounces / 300 grams)
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 (6-oz. / 170-g) can crab meat (or olive oil soaked tuna)
  • 1/2 pound (230 grams) shredded mozzarella cheese (about 1 and 1/2 cups)
  • 1/4 purple onion, sliced
  • 1 small bell pepper for decoration, diced
  • 1/3 cup diced pineapple


  1. Preheat oven to 550 degrees F (288 C), or your highest oven setting.
  2. Heat 2 teaspoons oil in a skillet over medium high heat until hot. Add shrimp, lightly sprinkle with salt and pepper. Cook and stir until the surface turns opaque but the inside is not cooked through. Transfer to a plate.
  3. Dust a pizza baking tray or pizza stone with cornmeal or semolina flour.
  4. Place the pizza dough on a lightly dusted surface. Divide the dough into two pieces for making two medium-size pizzas. Shape the dough into a ball and gently press it into a round disk. Then pick up the dough with your hands and hold onto the edge. Slowly rotate the dough and allow gravity to stretch it out. If the dough springs back too often, place it back onto the work surface and let it rest for 5 to 10 minutes before working on it again.
  5. Once the dough reaches the thickness you prefer, place it onto the baking tray. Bake until the dough becomes just firm but not browned, 5 to 7 minutes (*footnote 3).
  6. Take out the pizza crust. Brush the edge with a thin layer of oil. Brush half of the wasabi mayo and spread with a thin layer of crab meat. Scatter half of the cheese over. Then top with shrimps, onion, pepper, and pineapple. Lightly sprinkle a pinch of salt and ground black pepper. Return the pizza back to the oven. Bake for another 5 to 6 minutes, or until the cheese melts.
  7. Take out the pizza and let rest for 2 to 3 minutes to let the cheese set, then slice and serve hot (footnote 4).

Thirsty Thursday: Blueberry Basil Margarita


  • flaked sea salt
  • 150g | 5.3oz blueberries (fresh or frozen)
  • 2 measures (50ml | 1.7fl oz) tequila
  • 1 tbsp + 1 tsp triple sec (or Grand Marnier)
  • 1 tbsp lime juice
  • 1 tbsp agave nectar
  • 2 small basil leaves
  • basil leaves and lime wedges to garnish


  1. Cut a wedge of lime and wipe it around the edge of your glass – either a margarita glass or whatever you prefer. Dip the glass into a plate filled with sea salt and set aside.
  2. Put the blueberries (defrost them if frozen), agave nectar, basil leaves and lime juice in a cocktail shaker or glass and muddle them with a muddling spoon or the end of a rolling pin. Strain the blueberry pulp through a small sieve and press down with the back of a spoon to extract as much juice as possible from the berries.
  3. Put the tequila, triple sec and blueberry juice in cocktail shaker half filled with ice and shake for 30 seconds.
  4. Strain the cocktail into the prepared glass and add some cracked ice if you like. Garnish with a lime wedge and a small basil leaf.

Recipe of the Week: Crispy Tuna Burger with Lemon and Capers


Crispy Tuna Burger
  • 2 cans of Wild Selections White Albacore Tuna Chunk (4 oz, drained – each can)
  • ½ onion chopped
  • ½ tbsp sugar
  • 1 ½ tbsp lemon juice
  • Grated lemon rind
  • 2 tbsp capers
  • 1 whole egg
  • 3 – 4 tbsp bread crumbs
  • Handful of parsley leaves, roughly chopped (about ¼ cup loosely packed)
  • 2 tsp chili flakes (crushed red pepper)
  • 2 tsp brown sugar
  • Extra bread crumbs
Aioli Tartar Sauce
  • ½ cup mayonnaise
  • 2 heaped tbsp sweet pickle
  • 2 cloves garlic
  • ¼ tsp cayenne pepper
  • ¼ tsp paprika
  • 2 – 4 burger buns
  • Lettuce
  • Tomato
  • Avocado
  • 2 – 4 poached eggs


Tuna Patty
  1. Heat a pan to medium heat with a tablespoon of oil. When the pan is hot, add the onion and sugar and cook until the onions are soft and lightly caramelized. Set aside to let it cool down.
  2. Place the drained tuna in a bowl. Add the softened onion and the rest of the ingredients (except for the extra bread crumbs).
  3. Mix all the ingredients until well combined. Be careful not to crush all the tuna – it’s good to have some nice chunks in there. The tuna should be a wet mix.
  4. Shape the tuna into 2 – 4 patties. The serving size here is 4 patties from 4 cans. You can use an egg ring to help form uniform-sized patties.
  5. Sprinkle some bread crumbs on a plate and place the tuna patty on top. Press more bread crumbs on top of the patty as well (so that both top and bottom are coated with bread crumbs).
  6. Heat a pan with a shallow amount of oil. Carefully place the tuna patty in the hot oil and fry until golden brown. Using a wide spatula, flip the patty over and fry for a few more minutes until golden brown on both sides.
  7. Place on a rack or paper towel to drain.
Aioli Tartar Sauce
  1. Place all the ingredients in a bowl and mix to combine. Keep it in the fridge, covered, until needed.
  1. Halve the burger buns and toast the cut sides on a pan or grill.
  2. Place lettuce leaves on the bottom burger bun, top with tuna patty, tomato slices, avocado slices, egg and tartar sauce.
  1. Tuna patty can be served on top of your favorite salad, topped with the tartar sauce.

Thirsty Thursday: Frozen Mango Margarita Recipe


  • 4 cups frozen unsweetened mango
  • 2 cups ice cubes
  • 1 cup silver tequila
  • ¾ cup fresh orange juice
  • ½ cup grand marnier
  • juices of 3 limes
  • 2 tablespoons agave nectar
  • garnish the rim with chili lime seasoning (optional)


  1. To a blender add, frozen mangos, ice cubes, tequila, orange juice, grand marnier, lime juice, and agave nectar. Blend until smooth and no chunks remain.
  2. To coat the rim of the glass. Add chili lime seasoning to a plate. Take a lime wedge and go around the rim to cover with lime juice then gently dab the lime rimmed glass in the seasoning. Pour mango margarita in glass and garnish with a lime. Serve!

Recipe of the Week: Spring Pasta Salad with Pesto and Peas


  • 1 lb / 453 gr rotini pasta (I used gluten-free pasta)
  • 2 tablespoons olive oil
  • ¾ cup pesto
  • 5 oz / 140 grams fresh spinach, washed and roughly chopped
  • 1 tablespoon lemon juice
  • 2 cups frozen peas, cooked according to package directions (if you can find fresh peas, use those by all means!)
  • 4 tablespoons grated Parmesan cheese


  1. Cook pasta in a large pot of boiling salted water according to package directions. Drain, and run under cold water to stop the cooking process. Drain again.
  2. Transfer to a large bowl and toss with 1 tablespoon of olive oil.
  3. Combine pesto, spinach, and lemon juice in the bowl of a food processor. Pulse until smooth and creamy. If it looks too dry or thick, thin in out with more water.
  4. Add pesto, cooked peas, Parmesan cheese, and remaining tablespoon of olive oil to the pasta and toss to combine.
  5. Take a taste and adjust seasoning as needed. If it looks dry add more olive oil.
  6. Serve at room temperature if possible.
  7. Pasta salad can be kept for 3 days in an airtight container.

Recipe of the Week: Glazed Pineapple Mango Shrimp Kabobs

Grilled Shrimp Ingredients

  • 1 lb large shrimp, cleaned and deveined
  • Fruit and vegetables, cut into large pieces (optional)
  • 1/4 butter, melted
  • 2 tbsp ZICO Chilled Pineapple Mango Juice Blend
  • 2 tbsp lime juice
  • 2 tbsp honey
  • 2 tbsp sugar
  • 2 cloves garlic, finely minced
  • salt, to taste

Pineapple Mango Glaze Ingredients

  • remaining basting sauce
  • 1 cup ZICO Chilled Pineapple Mango Juice Blend
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • 1/4 tsp chili powder
  • salt, to taste


  1. Thoroughly dry the shrimp with paper towels and thread onto skewers. Do the same with the fruits and vegetables, but make sure to put them on separate skewers from the shrimp (because they cook at different speeds). For our fruits and vegetables, we included pineapple, mango, lime, and onion.
  2. Next, stir the remaining ingredients from the shrimp list in a bowl to combine. This will be used for basting.
  3. Clean and oil the grill grates to prevent sticking. Preheat the grill on high heat for about 10 minutes. The internal temperature of the grill should be at least 400 degrees Fahrenheit before grilling to ensure a good char.
  4. While still on the plate, brush the skewers with the basting mix. Place the skewers, basted side down, on the grill. Quickly baste the skewers again.
  5. Cover and grill for 3-5 minutes, depending on the size of your shrimp. Baste as needed, and when the middle is no longer translucent, flip the skewers quickly. Grill, covered, for an additional minute or two and remove from the grill.
  6. Repeat with the fruits and vegetables, adjusting the cooking time as needed.
  7. Now it’s time to work on the glaze. Add the pineapple mango glaze ingredients to a saucepan. Bring the sauce to a boil and then reduce to medium heat.
  8. While whisking, simmer until the sauce has reduced to about half of its original volume. Remove from heat and brush the glaze onto the grilled kabobs (shrimp and fruit) and they’re ready to eat.

Thirsty Thursday: Salty Dog Punch Recipe

Salty Dog Punch – this easy cocktail recipe is made with grapefruit juice, vodka, and soda with lime for garnish and a salted rim! It’s the perfect not-to-sweet spring or summer punch!



  • 3 ounces grapefruit juice
  • 1 ounce vodka
  • 1/2 ounce lemon lime soda
  • Lime slices, for garnish
  • Morton Kosher Salt, for the rim of the glass


  • 6 cups grapefruit juice
  • 1 1/2 cups vodka
  • 4 cups lemon lime soda (or a combination lemon lime soda and club soda, or diet lemon lime soda)
  • Lemon slices, for garnish
  • Morton Kosher Salt, to rim the glasses


  1. To make one cocktail: rub a slice of lime around the rim of your glass. Dip glass upside down on a plate of salt to salt the rim. Add ice to the glass, then add juice and vodka. Add a splash of soda to taste and a slice of lime for garnish.
  2. To make a pitcher: Mix juice, vodka, and soda in a pitcher. Add lime slices for garnish. Rub a slice of lime around the rim of each serving glass, then dip them upside down on a plate of salt to salt the rim. Serve drink over ice.

Recipe of the Week: Mango Avocado Soba Noodles with Sesame Salmon Poke


Salmon Poke

  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 inch fresh ginger, grated
  • 1 clove garlic, minced or grated
  • 1 pound sushi grade salmon cut into chunks

Soba Noodles

  • 12 ounces soba noodles
  • 3 tablespoons sesame oil
  • 4 green onions, chopped
  • 1/4 cup tahini
  • juice of 1/2 a lemon
  • 2 tablespoons oyster sauce
  • 1 mango, cut into matchsticks
  • 1 cup snap peas
  • 1 avocado, diced
  • 1 Persian cucumber, sliced
  • sprouts, sesame seeds, and or hot chili sauce for serving


Salmon Poke

  1. In a bowl, whisk together the soy sauce, vinegar, honey, ginger, and garlic. Add the salmon and toss to combine. The salmon can marinate for up to 8 hours in the fridge.

Soba Noodles

  1. Cook the soba noodles according to package directions and rinse under cold water.

    Heat a large skillet over medium high heat and add 1 tablespoon oil. Add the green onions and cook 30 seconds to 1 minute. Remove the skillet from the heat and add the soba noodles and toss to combine. Add the tahini, lemon juice, and oyster sauce, gently tossing to combine. Add the mango, snap peas, and avocado, gently tossing once more.

    Divide the noodles among bowls and top with salmon, cucumbers, sprouts, and sesame seeds.

Thirsty Thursday: Blood Orange Bourbon Sparkler Recipe


  • 1/2 cup freshly squeezed blood orange juice
  • 2 ounces bourbon
  • Ice cubes
  • Prosecco or other sparkling wine
  • Fresh mint & orange wedges (slices or zest), for garnish


  • Add 2 teaspoons all-natural sweetener, like maple syrup or agave, if desired
  • Opt for sparkling water instead of wine, if you’d like


  1. Add the blood orange juice, the bourbon and ice (and sweetener if you’re using it) to a cocktail shaker and give it a good shake shake shake.
  2. Strain into two glasses and top with the sparkling wine, garnish with fresh mint and an orange wedge, slice or zest.

Recipe of the Week: Pesto Spaghetti with Roasted Tomatoes and Grilled Chicken


  • 1 lb boneless skinless chicken breasts, grilled
  • 12 oz dry spaghetti
  • 12 oz grape or cherry tomatoes, halved
  • 7 Tbsp olive oil, divided
  • 1 cup (45g) packed fresh basil
  • 2 cloves garlic, minced
  • 2 Tbsp pine nuts
  • Salt and freshly ground black pepper
  • 1/3 cup finely shredded parmesan cheese, plus more for serving
  • Red pepper flakes, for serving (optional)


  • Preheat oven to 425 degrees. Prepare pasta in a pot of salted water according to directions listed on package, reserve 1/4 cup of the water before draining. Toss tomatoes with 1 Tbsp olive oil and season with salt and pepper to taste. Spray a baking sheet with non-stick cooking spray and spread tomatoes into an even layer on baking dish and roast in preheated oven 10 – 15 minutes, until soft.
  • In a food processor pulse together basil, garlic and pine nuts until minced. With processor running, slowly pour in 6 Tbsp olive oil in a slow stream. Pulse until finely minced and well blended. Add in parmesan cheese, season with salt and pepper (about 1/4 tsp of each) and process about 1 minute longer.
  • Toss drained pasta with pesto and a few tablespoons of reserved pasta water as needed. Season with salt and pepper to taste. Top with chicken and cherry tomatoes. Sprinkle with parmesan and optional red pepper flakes to taste.