Middle Eastern Rice Salad


  • 1 cup brown lentils
  • 5 tablespoons fresh lemon juice
  • 3 teaspoons extra virgin olive oil
  • 2 teaspoon grated lemon peel
  • 2/3 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 1/2 cups cooked brown or white rice
  • 2 carrots, shredded
  • 2 ribs celery, chopped
  • 2 tomatoes, seeded and chopped
  • 1 small red onion, chopped
  • 3/4 cup chopped fresh parsley leaves


  1. Bring 4 cups of water to boil in a large saucepan. Add the lentils and reduce to simmer. Cook for 15 minutes, or just until tender. Drain well and cool. 
  2. Dressing: whisk together the lemon juice, oil , peel, paprika, salt, and red pepper in a small bowl.
  3. Mix the rice, carrots, celery, tomatoes, onion, parsley and cooled lentils in a large bowl.
  4. Stir in dressing.

Ohio Studio: 5412 N Nissen Rd, Martin, OH 43445 ~ Detroit Studio: 425 Eureka Rd, Wyandotte, MI 48192
ph: 419-343-1031 ~ ph: 313-989-4063

Sockeye Salmon

4 (6 oz each) salmon filets
1/2 tsp kosher salt
1/2 tsp black pepper

3 Tbsp butter
2 tsp olive oil
2 tsp garlic powder 
1/2 cup honey
3 Tbsp water
3 Tbsp soy sauce
2 Tbsp lemon juice


  1. Pat salmon dry, then season with salt, pepper. Set aside. Adjust oven rack to middle position, then preheat broiler.
  2. Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce,  honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
  3. Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
  4. Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
  5. Garnish with minced parsley if desired

Photographer: Rick Osentoski ~ Food Stylist: Michele Zoda-Osentoski

Recipe: Spicy Shrimp Tacos



  • 1lb shrimp, uncooked, peeled, deveined, tails removed 
  • 1 tsp dark chili powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 1 tsp garlic, minced (or ½ tsp garlic powder)
  • ½ tsp red pepper flakes
  • ½ tsp kosher salt
  • Juice of 1 lime (about 2 tsp)
  • 3 tbsp avocado oil


  • 1 medium avocado, seed removed and flesh scooped out
  • ½ cup cilantro
  • 1 jalapeño, seeds removed (optional) 
  • 1 teaspoon garlic powder 
  • 2 limes, juiced (3 tbsp)
  • ½ cup plain greek yogurt
  • 3 tbsp avocado oil
  • 3 tbsp water
  • ½ tsp kosher salt


  • 1 cup shredded green or purple  cabbage
  • 8-10 small flour or corn tortillas.
  • Fresh Cilantro
  • Lime Wedges



  1. Combine all ingredients for marinade, reserving one tbsp oil, add shrimp making sure to coat, place in fridge for 30 minutes. 


  1. Combine ingredients in blender or food processor blend until smooth and creamy.


  1. Preheat cast iron skillet over medium/high heat 
  2. Add 1 tbsp oil to pan, place the shrimp in a single layer into the skillet.  Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get nice color on each side. 

Assemble the Tacos

  1. Warm corn or flour tortillas according to package instructions
  2. Lay tortillas plate or place in a taco holder stand
  3. Add a few spoons of the cabbage
  4. Add a few shrimp
  5. Spoon avocado crema over the top of the shrimp.
  6. Garnish with fresh cilantro, serve with lime wedges.

Photographer: Rick Osentoski ~ Food Stylist: Michele Zoda-Osentoski

Recipe: Balsamic Roasted Brussel Sprouts


  • 1 pound fresh Brussels sprouts
  • 1.5 tablespoon olive oil
  • 3 tablespoon balsamic vinegar, divided
  • 2 cloves fresh garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 450°F.
  2. Clean Brussel sprouts in water and trim tough ends and cut in half.
  3. In a small bowl, whisk together oil, half the balsamic vinegar, garlic, salt, and pepper. 
  4. Spread the sprouts out evenly over a pan. Drizzle the oil mixture over the sprouts, and toss to evenly coat.  Spread back into an even layer.
  5. Roast for 20-25 minutes or until the sprouts tender with a crisp outside.  Remove from oven.
  6. Drizzle with the remaining vinegar, and sprinkle with salt to taste.

Ohio Studio: 5412 N Nissen Rd, Martin, OH 43445 ~ Detroit Studio: 425 Eureka Rd, Wyandotte, MI 48192
ph: 419-343-1031 ~ ph: 313-989-4063