Seafood

Stir together ⅓ cup crème fraiche, ⅓ cup sour cream, zest and juice of 1 large lime, 1 tbsp dill, 1 tbsp Dijon mustard, 1 minced garlic clove and 1 tsp salt. Add 1½ lbs cooked baby shrimp, 1 diced English cucumber and 3 thinly sliced green onions and lightly stir to coat. Serve cold.

Chop 1 medium sweet onion and halve lots of purple grapes and place in a large glass baker. Drizzle with olive oil, salt and pepper and toss to coat. Bake at 350˚F in bottom oven. Meanwhile, place tortillas on baking sheets with lots of butter and salt. Place tortillas in top oven and bake at 400˚F for 10-15 minutes until golden brown and crisp. Remove tostadas  and add more butter to a baking sheet; return to oven to brown the butter. Once butter is melted and brown, add 1.5 lbs precooked shrimp, lots of salt and chili pepper flakes. Bake in top oven at 400˚F for 10 minutes. Remove shrimp from top oven and veggies from bottom oven. Slather tortillas with crème fraiche and gather family to assemble their tostadas. Serve with fermented salsa.

Preheat oven to 400˚F. Place thinly sliced lemon on a baking sheet lined with parchment paper and top with salmon filet, skin side down. Salt and pepper generously. Squirt all over with lemon juice. Coat with minced garlic, then squares of butter, then sprinkle with dill. Bake 15 minutes. Serve with melted garlic dill butter and the cooked lemon slices.

Cook 1 onion, 2 bell peppers and 1 beef kielbasa in a wok to brown. Add ¾ cup coconut aminos, ¼ cup honey, 1 tsp garlic, 1 tsp ginger, 1 tsp onion and ¼ tsp cayenne. Stir and cook until liquid reduces to form a sticky glaze. Drain ¾ lb precooked mini shrimp and add to wok to warm through. Serve over coconut rice with salted pecans, sesame oil and lime slices.