2 Tablespoons of butter
Four fresh red bell pepper
Two medium size carrots
One small onion
One cup of celery
One cup of chopped fresh dill
One teaspoon of fresh finely chopped garlic
Pinch of salt and pepper
One cup grated Romano Parmigiano chesses

In the oven roast the bell peppers until they are lightly blackened. Let cool and peel the skin off. Then put all the ingredients into the food processor for about a minute. Melt the butter and add all the blended ingredients to and let it simmer for about 30 minutes over a low flame.

Beverly Hills Salad
(Recipe for four)

1 bunch of radicchio
1 bunch of arugula
2 large tomatoes (diced)
Shitake mushrooms (steamed)
4 slices of fresh mozzarella (cubed)
4 large gulf shrimp (steamed)
4 marinated artichoke hearts
Balsamic vinegar
Extra virgin olive oil
Salt, pepper, oregano

Place leaves of radicchio and arugula circularly on plate. In the middle of the plate place chopped tomatoes topped with a split large gulf shrimp. Top shrimp with one artichoke heart. Surround tomatoes with shitake mushrooms and cubes of mozzarella. Sprinkle with balsamic vinegar, extra virgin olive oil, salt, pepper and oregano.

Four (4 oz) fresh snapper filets
1 lb. large shrimp
1 lb. cherrystone clams
1 lb. cultured mussels
1 medium onion
1 minced garlic clove
1 bunch of celery chopped
½ cup olive oil
½ cup red wine vinegar
48 oz. marinara sauce
2 tsps salt
4 bay leaves
4 sprigs of parsley chopped
¼ tsp black pepper
½ cup fish stock

In a large frying pan drizzle olive oil and lightly sauté your onion and celery. Place snapper in center of pan surrounded by clams, mussels, and shrimp. Add ½ cup red wine vinegar and bay leaves. Cover and let simmer for 15 minutes. Then add marinara sauce and more fish stock if required. Cover and let simmer for 5 more minutes.