1) Mix salt, pepper, and zatar in bowl.
2) Dredge tuna in mixture.
3) Place in pan gently for 10 seconds each side, continue until all sides are
seared.
4) Place 4 cups of drained Peppadew peppers in a blender and add one cup
pickling liquid then pure.
5) Serve at room temperature.
The Spring Salad of English Peas and Carrots
Ingredients:
1) 1 cup English Peas
2) 1 cup 1/8 inch cut Carrots
3) 2 cups Milk
4) 1/2 cup Honey
5) 1 tbs. Turmeric
Preparation:
1) Bring the milk honey and turmeric to a boil.
2) Add peas and carrots and let simmer until aldante.
3) Strain and let chill. served cold.
Ticket to Thailand

Ingredients:
1) 1/2 oz. Lime Juice
2) 1 Thai Chili Pepper
3) 1 oz. Honey Ginger Syrup
4) 2 oz. Aquavit
5) 6 fresh Thai Basil Leaves
6) Lime Wheel
Preparation:
1) Muddle tip of pepper.
2) In a glass add lime juice,
syrup, basil and aquavit to the pepper.
3) Shake hard and strain into ice filled glass.
4) Garnish with lime wheel, chili pepper stem and Thai basil
Manzanita Sol

Ingredients:
1) 1/4 green Apple
2) 1/4 oz. fresh Lemon Juice
3) 1/4 oz. Agave Nectar
4) 4 Mint Sprigs
5) 2 oz. Blanco Tequila
6) 1/2 oz. fresh lime juice
7) 3 oz. Ginger Beer
Preparation:
1) Dice green apple and muddle in glass with
lemon juice and agave
nectar until liquefied.
2) In a glass add tequila,
mint, and fresh lime juice, and add ice and
shake.
3) Then add ginger beer
and stir.
4) Pour and strain over ice filled glass.
5) Garnish with apple
slices and mint.
Good Eating!!!