French Crème Fraîche Dip

Perfect for a déjeuner sur l'herbe. Combine some fresh herbes de Provence, (thyme, rosemary, marjoram and oregano) to enhances this lemony crème fraîche dip. Serve it with crudités and impress your family with a French touch to your picnic spread.

Ingredients:
1 (8-oz.) container crème fraîche
Finely grated zest of 1 lemon
3 tbsp. fresh lemon juice
2 tsp. herbs de Provence
Kosher salt and freshly ground black pepper
Vegetables, for serving

Preparation:
1.) Using your fingers, crush the herbs de Provence to a powder over a small bowl.
2.) Stir in the crème fraiche and lemon zest and juice, and then season with salt and pepper.
3.) Scrape dip into a serving bowl and refrigerate until ready to serve with vegetables.

Shrimp Pineapple Salad

Another elegant, delicious summer salad to serve your family or your friends. The fresher the ingredients the better the taste!

Ingredients:
(For the shrimp)
-1 pound shrimp
-½ tablespoon olive oil
-generous squeeze of lemon (or lime)
-1 garlic clove, finely minced
-herb of choice (I used cilantro and basil)
-salt and pepper

(For the salad)
-1/4 pineapple, cored and diced
-2 small Persian cucumbers, diced
-1 avocado, diced
-2 teaspoons olive oil
-1 tablespoon cilantro, chopped
-1 tablespoon white balsamic vinegar (can substitute lime juice)
-salt and pepper to taste

Preparation:
1. Preheat the oven to 400º F.
2. In a bowl, combine shrimp with olive oil, lemon, garlic, cilantro, basil, salt and pepper to marinate. Pop mixture in the fridge.
3. While shrimp is marinating, prepare the pineapple salsa by combining all the ingredients in a bowl.
4. Once the salsa is prepared, place the shrimp on a sheet pan. Roast for 8 - 10 minutes, just until pink and cooked through. Flip the shrimp over after about 4 minutes.
5. Serve on top of greens, and add any other veggie you wish. This dish is also perfect cold the next day.

Lettuce with Pistachios and Orange dressing

A three step salad to celebrate the summer through taste and colour. Refreshing, original and slightly French. They love to put crème fraiche in everything. ;)

Ingredients:
2 butter lettuce, cored; leaves torn into large pieces
1⁄2 cup shelled pistachios, lightly toasted and roughly chopped
2 navel oranges, peel and pith removed and flesh segmented, juice reserved
1⁄2 cup creme fraiche
1⁄4 cup finely chopped chives
Kosher salt and freshly ground black pepper, to taste

Preparation:
1.) Combine lettuce, pistachios, and orange segments in a bowl.
2.) Whisk reserved orange juice with creme fraiche, 3 tbsp. chives, salt, and pepper; pour over salad and toss to combine.
3.) Garnish with remaining chives.

Sicilian Fennel Salad

Here's a different kind of salad dish. In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green. You can substitute with arugula if you can't find wild chicory.

Ingredients:
3 blood or navel oranges
¼ cup extra-virgin olive oil
1 tbsp. red wine vinegar
Salt
Freshly ground black pepper
2 bunches trimmed arugula
2 cored, halved, trimmed medium fennel bulbs
¼ cup black olives

Preparation:
1.) Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.
2.) Mix together extra-virgin olive oil and red wine vinegar in a large salad bowl, then season to taste with salt and freshly ground black pepper.
3.) Tear arugula into large pieces and arrange in the salad bowl.
4.) Slice fennel bulbs into long strips.
5.) Toss salad just before serving, adjust seasonings, then arrange orange slices and black olives on top.

Tuna tartare and Avocado

I love, love, love, tuna tartare. Here is yet another version of it... and so easy to prepare!

Ingredients:
2 (9-oz.) tuna steaks
2 tbsp. mirin
2 tbsp. soy sauce
2 avocados, peeled, pitted, and cut into cubes
2 tbsp. lime juice
2 tbsp. olive oil
salt and freshly ground black pepper, to taste

Preparation:
1.) Chill tuna in freezer for 25 minutes.
2.) Transfer tuna to cutting board and, using a very sharp knife, cut tuna into cubes.
3.) Combine with mirin and soy sauce; refrigerate until ready to use.
4.) Meanwhile, combine avocado, lime juice, olive oil, salt, and pepper.
5.) Divide reserved tuna and avocado mixtures between plates. Serve immediately.