BLT Salmon Salad Serves 2  |  Recipe by Chef Laura Kenny, Real Food Catering Instructions Vinaigrette To make basil puree, place chopped basil in a blender with ½ cup oil and blend until smooth (or finely chop basil and mix with oil by hand). In a small bowl, combine...

Pan Seared Salmon with Corn, Eggplant and Peppers Serving Size: 4 Recipe by Chef Laura Kenny, Real Food Catering Instructions The Veggies Heat a large pan (cast iron is best) over medium-high heat. Add whole peppers and cook 1-2 minutes, until skins begin to color. Add oil and toss...