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Honey Cider Glazed Broccolini with Toasted Hazelnuts, Chia & Feta

Provided by the American Liver Foundation’s Greater Los Angeles Division
Created by Chef Sharone Hakman, owner of Hak’s BBQ

Makes 4 Servings



8 oz. package broccolini
handful of raw hazelnuts
1 teaspoon chia seeds
¼ cup crumbled feta cheese


3 tablespoons apple cider vinegar
1½ tablespoons of honey
1 tablespoon extra virgin olive oil
2 tablespoons hot water
salt and pepper to taste


Hazelnuts to toast:

Preheat oven to 350 degrees. Place hazelnuts on baking sheet and bake for 10-15 minutes until golden brown. Out of the oven, slightly pound hazelnuts with back of a spoon until they form coarse pieces.

Making the glaze:

Combine in small bowl vinegar, honey, olive oil, water, salt and pepper.

Grilling the broccolini:

Pour ¾ of glaze on broccolini and reserve rest for finishing. Toss well with broccolini. Preheat grill to high and grill broccolini on each side about 90 second to 2 minutes.

Place broccolini back in bowl and toss in chia seeds. Plate broccolini and top with crumbled feta. Garnish with toasted hazelnuts and drizzle remainder of glaze. Enjoy!

Spinach & Toasted Walnut Salad with Pan Seared Salmon with Arizona Citrus

Created by Chef Michael Cairn at the Omni Scottsdale Resort & Spa at Montelucia
Provided by the American Liver Foundation’s Desert Southwest Division

Spinach & Toasted Walnuts

2 heads of baby spinach
½ cup of dried blueberries
½ red onion, sliced thin
2 bell peppers (1 red, 1 yellow) finely sliced
1 cup toasted walnuts


½ cup fresh squeezed lemon juice
1/3 cup olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. soy sauce
2 each garlic clove minced
1 tsp. salt
1 tsp. honey or cane sugar

Toss spinach in mixing bowl with blueberries and onions and half of the dressing one hour before serving, lightly wilting the spinach. Toss with bell peppers and walnuts right before serving and apply the remainder of the dressing.

Pan Seared Salmon with Arizona Citrus

4 each 6oz walk king salmon or Scottish salmon skin on fillet
2 Tbsp. Queen Creek blood orange olive oil
1 each orange
1 each grapefruit
6 sprigs cilantro
3 Tbsp. blended oil (canola & olive oil)
3 Tsp. salmon

Spice Salmon Spice

1/8 tsp. cayenne pepper
1/8 tsp. light chili powder
¼ tsp. sugar
1/8 tsp. smoked paprika
1/8 tsp. paprika
1/8 tsp. mexican oregano
¼ tsp. salt & black pepper

Combine all ingredients and blend together to make rub.

Pre-heat oven to 375 degrees. In a large oven-proof sauté pan heat blended oil over medium high. Season salmon fillets with salmon spice and place skin side down (make sure salmon is not ice cold or skin will stick to the pan) and sear for 4 minutes. Skin should be crispy and salmon golden brown. Turn over salmon and place in oven to finish cooking approximately 4-5 minutes until medium or your desired serving temperature. Place skin side up on plate, drizzle blood orange oil over skin and garnish with orange and grapefruit segments and cilantro.

Forkless Salad Rolls, Cloudberry Dipping Sauce

Created by Brian Frakes- Executive Chef @ The Pfister Hotel, Milwaukee WI
Provided by the American Liver Foundation’s Upper Midwest Division


10 ea rice paper sheets
12 oz assorted lettuces
3 oz French green beans, julienned
1 ea carrot, julienned
1 oz mint, torn
2 ea red pepper, julienned
2 oz extra virgin olive oil
10 pc lolla rossa or red oak lettuce
Salt and pepper to taste


Properly wash and dry all vegetables and set aside. Toss the julienned vegetables gently in olive oil and season with salt and pepper. To begin assembling the rolls, place a piece of rice paper in warm water until it softens, approximately 20 seconds. Remove and place on a dry cutting board.

Carefully place a few pieces of the julienned vegetables in the middle as if you were preparing sushi. Place a small amount of the mixed lettuce on top and sprinkle with torn mint. Roll up gently from the bottom, pulling ingredients towards you to tighten. Fold in the sides and continue rolling to the top. Repeat with the remaining ingredients. Gently place the roll into a large leaf of lolla rossa (for autumn leaf look) and secure with a mini clothespin or binder clip. Line up rolls neatly on a platter and serve with your favorite salad dressing to dip into.


In a blender combine 3oz cloudberry jam, 1oz dijon mustard, juice of half of a lemon, 2 ice cubes and drizzle in 6oz olive oil.

Shrimp Agua Chili

Created by Chef Kevin Templeton from Barleymash San Diego
Provided by the American Liver Foundation’s Pacific Coast Division

Fresh shrimp (peeled and deveined)
Spanish red onions (peeled and sliced thin)
Avocado (sliced thin)

Agua Chili

1 Cucumber (peeled and cut)
1 Bunch Cilantro
3 Serrano Chilis
1 tsp Cumin
1 tsp Coriander
1 tbsp Oregano
1 tbsp White pepper
2 oz Agave syrup
1 tsp Kosher salt

Smoked Paprika Oil

1 tsp Smoked Paprika
2 cups Olive oil blend
2 cinnamon sticks

Blanch shrimp in a mixture of water, salt and lemon juice. Blanch for 20 seconds. (shrimp should still be raw on the inside). Shock the shrimp in ice water. Once shrimp is chilled, drain and slice in half (long ways). Set aside.

Agua Chili

Blend all ingredients together in a high performance blender. Make sure everything is liquefied. Run the mixture through a fine china cap strainer. Save the pulp and set aside.

Soak shrimp in the strained liquid for 30 minutes.

Smoked Paprika Oil

Bring all three ingredients to a simmer for 3 minutes. Turn off heat and let stand for 5 minutes. Strain through a coffee filter and refrigerate.

Toss everything together and serve.