California Salmon Burger

Place salmon in bowl of food processor and pulse 3 to 5 times until coarsely ground. Transfer to clean mixing bowl and stir in 3/4 cup California Ripe Olives, chives, fennel seeds, lemon zest and salt. Form into 6 patties and grill over medium-high heat for 4 to 6 minutes on each side.While burgers are cooking, slice buns in half and place on grill until lightly toasted, then transfer to Emile Henry serving plates. Combine shallots, arugula, lemon juice and remaining California Ripe Olives in small Emile Henry mixing bowl. Set aside. Place 1 cooked burger on the bottom half of each bun. Top with arugula mixture and remaining buns. Makes 6 servings.

1-1/3 lbs. boneless, skinless salmon, cut into chunks

1 cup sliced California Ripe Olives, divided

1/4 cup chopped fresh chives

2 tsp. crushed fennel seeds

1 tsp. minced lemon zest

3/4 tsp. kosher salt

6 whole-grain hamburger buns

1/4 cup thinly sliced shallots

3 cups loosely packed arugula leaves

2 Tbsp. Iemon juice

Directions

Combine banana, strawberries and blueberries in a blender or food processor. Pour in soymilk, cover and blend until smooth. 
(Makes 2 servings)

* For a sweeter smoothie, add ¼ cup fruit juice, such as apple, pineapple or orange.

Ingredients

1 medium banana
1 cup sliced frozen strawberries
1 cup frozen blueberries
¾ cup Kikkoman PEARL Organic
Soymilk (Creamy Vanilla)

Lime Ponzu Seared Shrimp with Corn Salsa

Directions

Shell and devein shrimp and place into a shallow bowl. Pour ¹⁄³ cup of Lime Ponzu over shrimp, stir and set aside. Combine remaining ingredients to make corn salsa.

Mix well and refrigerate for at least 20 minutes. Heat vegetable oil in a large skillet. Drain the shrimp and add to the pan when the oil is hot, searing on both sides until shrimp turn pink. Remove shrimp from pan and top with corn salsa. (Makes 4 servings)

Directions

Cut beef across the grain into ½-inch wide strips. Heat oil in a hot wok or large skillet over high heat.

Add the beef strips and stir-fry for 2 minutes. Add pepper and onion and stir-fry for 4 minutes until vegetables are tender. Add Thai Red Curry Sauce, stirring until sauce boils. Divide beef and rice among 4 plates and serve hot. (Makes 4 servings)