The Main Dish


Roasted Turkey


 1 fresh turkey

 3 Tbsp. Salute Santé! Rosemary Grapeseed Oil

 3 Tbsp. Salute Santé! Roasted Garlic Grapeseed Oil

 1 Tbsp. paprika

 ½ tsp. salt

 ¼ tsp. pepper

 3 cups water

Make a paste by mixing grapeseed oils and spices together. Rub thoroughly on turkey. Allow to marinate at least 1 hr or up to 1 day before baking. This will allow the flavor to absorb fully into the turkey. Place in roasting pan with water and bake at 350°F for appropriate number of hours for turkey weight.

Cream Of Winter Squash Soup


1 small pumpkin or 1 medium squash (butternut, acorn)

1 medium onion

3 cloves garlic

3 Tbsp Salute Santé! Chili Grapeseed Oil 

3 Tbsp Salute Santé! Grapeseed Oil

6 cups veggie or chicken stoc

¼ cup sugar

Salt & pepper to taste

Cut up squash or pumpkin into sections. Place in a baking dish with onion and garlic slices. Rub all with Salute Santé! Chili Grapeseed Oil. Sprinkle with salt, pepper and half the sugar. Bake 1-1-1/2 hours until tender at 350º. Remove onion and garlic and place in a soup pot. Sauté in Salute Santé! Grapeseed Oil about 7 minutes. Scoop pumpkin out of shell. Add to soup pot with stock. Add remaining sugar. Bring to a boil and then simmer 20 minutes. Let cool then puree until creamy and thick.
Serves 4 as a main dish.


The Best Beef Short Ribs           recipe by Chef Sean O'Toole, Torc Restaurant, Napa


Salute Santé! Grapeseed Oil for roasting and sautéing
5# Akaushi beef short ribs
1 yellow onion sliced
1 red pepper sliced
2 garlic cloves
1 oz Cocoa powder
2 D’arbol chile dry
8 oz red wine
8 oz ruby port wine
8 oz balsamic vinegar
2 oz soy sauce
64 oz water






Heat the Salute Santé! grapeseed oil in a large pan or Dutch oven. Roast the short ribs whole on each side. Remove the short rib and sauté the onion, peppers, and garlic until translucent; continue with the cocoa powder and D’arbol chile. Return ribs to pan. Add the red wine, ruby port, balsamic vinegar, soy sauce and water and bring to a boil. Put a lid or cover the pan with foil and cook at 350’F for 4 hours. When tender remove the bones and cool in the refrigerator. Once chilled cut into nice cubes. Pass the liquid through a fine strainer and reduce to a glaze and reserve. Place the short rib cubes and glaze in a sauté and baste until hot and they are ready to serve. Serves 4-6.

Grilled Salmon Fillet

      • 1 lb. salmon fillet

 Salute Santé! Lemon Grapeseed Oil

      • Salt & pepper


Preheat grill to 500F. Marinate salmon fillet in 2 Tbsp. Salute Santé! Lemon Grapeseed Oil for 5-10 minutes. Sprinkle with salt and pepper. Grill on barbecue skin side down for 3-4 minutes - do not touch. With one fast swoop with a wide metal spatula turn filets over to the other side. Grill 3 to 4 minutes more - do not touch until done. Scoop filets off the grill and let rest for 2 to 4 minutes on a hot plate. Serve immediately. Serves two.

Best Grilled Chicken


 1 lb chicken breast - cut into equal size strips

 The Original Salute Santé! Grapeseed Oil        

Salt & Pepper to taste - best to use fresh cracked pepper. Salt preferred is Malden Salt for extra flavor.

Preheat BBQ to 400°F. Apply Salute Santé! Grapeseed Oil to cut chicken strips. Sprinkle both sides with salt & pepper. Place on hot grill for 3 minutes each side. Plate and serve over salad, or as a main dish.

Serves 3-4.

Can also be prepared with whole chicken breasts - just adjust the cooking time to 4 mins each side, turning twice to accommodate the thickness of the chicken breast.

Zucchini and Basil Soup

             1/4 cup Salute Santé! Basil Grapeseed Oil

             1/2 medium-sized onion

             2 cloves garlic, chopped

             1 quart of water or veg. stock

             2 lbs. zucchini cut into slices

             1/4 chopped basil leaves

             1/4 cup heavy cream or milk (optional)



Sauté onions and garlic in Salute Santé! Basil Grapeseed Oil about 10 minutes. Add 1 quart water or veg. stock. Bring to simmer and cook for 10 minutes. Add zucchini slices and return to boil. Simmer for 20 minutes. When soup is cooked, remove from heat and let cool. Transfer to blender or mix with hand mixer to purée. Add fresh basil and blend. Prepare croutons.

Squash Blossom Croutons

1 cup Salute Santé! Grapeseed Oil

8 squash blossoms

1 egg beated

Breading (can just use flour):

1/4 cup bread crumbs

1 Tbsp. dried parsley

1/4 cup white flour

1/4 tsp. salt

Squash Blossom Croutons:

Heat Salute Santé! Grapeseed Oil . Combine flour, bread crumbs, parsley and salt into one bowl. In another bowl beat egg and water. Place each blossom into egg and then the bread crumb mixture. Coat each thoroughly. Deep-fry in Salute Santé! Grapeseed Oil, until golden brown. Remove and place on paper towel to drain.

Fillet of Sole with Thyme

3/4 lb. fish fillet (sole, snapper, sea bass, flounder)

2 Tbls. Salute Santé! Grapeseed Oil

Drizzle of Salute Santé! Chardonnay Grapeseed Oil

Salt & pepper to taste

Fresh thyme

Heat Salute Santé! Grapeseed Oil in a sauté pan. Place fish in heated oil. Sauté for 1-3 minutes per side based on thickness of fish. Remove fish and cover with foil. Season with salt, pepper and thyme. Drizzle Salute Santé! Chardonnay Grapeseed Oil over fish and serve on preheated plates.
Serves two.

Lemon Fish Fillet

      • 3/4 lb. fish fillet (snapper, sea bass, sole, flounder)

      • 3 Tbls. capers

      • White wine or broth for cooking

      • Salt & pepper to taste



Heat Salute Santé! Lemon Grapeseed Oil in a sauté pan. Place fish in heated oil. Sauté for 1-3 minutes per side based on thickness of fish. Remove fish and cover with foil. Heat pan again and deglaze with a splash of wine or broth. Add capers. Season with salt and pepper. Pour sauce over fish and serve on

preheated plates.
Serves two.

Linguine with Purple Leaf Basil Pesto


      • 1 cup fresh green basil leaves

      • 1 cup fresh purple basil leaves      

      • 1/4 cup pine nuts

      • 1/4 cup walnuts 

      • 1 lb. fresh linguini pasta

      • 2 whole cloves garlic

      • Sea salt and pepper to taste

      • 2 whole zucchinis, sliced into spears or broccoli head cut into florets



Prepare pesto: Combine basil leaves, Salute Santé! Grapeseed Oil, garlic, nuts, salt and pepper in a blender. Purée until thick, but smooth (about 1 minute). Serve over fresh linguini pasta and vegetables. Garnish with grated cheese, sprigs of fresh basil, and whole pine nuts. May keep refrigerated up to three weeks. Yields: 1 cup pesto and serves four.

Zucchini-Eggplant Lasagna


      • 12 lasagna noodles cooked

      • 2 cups ricotta cheese

      • 1 cup tomato sauce without onions (see recipe)

      • 2 cups mozzarella cheese shredded

      • 1 medium eggplant sliced 1/4” thin-lengthwise                                   

      • 3 green zucchinis sliced 1/4” thin-lengthwise

      • 1/2 lb. spinach leaves

      • 1/8 cup grated Romano cheese

      • Veggies for top layer, either sliced mushrooms or big round tomato slices


Preheat oven to 425º F. Cover a large 9 x 12-inch baking dish with a thin layer of Salute Santé! Grapeseed Oil. Add 2 Tbls. of sauce, then lay out one layer of noodles to cover bottom of dish. Add eggplant to cover noodles. Place spoonfuls of ricotta throughout the layer. Sprinkle some mozzarella. Cover with some more sauce. Place another layer of noodles, this time layering in the other direction. Repeat the process with zucchini. Continue with spinach and repeat with remaining eggplant and zucchini, alternating the vegetables and the direction of the noodles. For top layer, create a nice pattern using either mushrooms or fresh tomato slices or mix both. Cover with grated cheese. Bake for 45 minutes. Remove from oven and let stand for about 15 minutes. Serves eight.

Hungarian Chicken


      • 1 whole chicken cut into pieces

    • 1 28oz. can whole tomatoes

      • 1 large onion

      • 1 cup chicken or veggie broth

      • 2 Tbs. Hungarian Paprika

      • Salt & pepper to taste


Cut onions into small wedges. Heat grapeseed oil. Sauté onions 2 minutes in a saucepan. Add chicken pieces and brown 5 minutes each side. Add tomatoes, stock and paprika.Cook over medium heat for 60 minutes, until chicken is soft and falling off bone. If necessary add more stock to maintain enough liquid to bubble around chicken. Serve chicken pieces, tomatoes and onions over rice. Serves 4 as a main dish.

After puréeing, heat soup, add 1/4 cup cream (optional). Stir. Transfer to serving bowl. Garnish with squash blossom croutons.

Corn Bisque with Red Bell Pepper and Rosemary


      • 2 cups chopped onion

      • ½ cup diced carrot

      • ½ cup diced celery

      • 7-1/2 cups corn kernels (fresh or frozen)

      • 6 cups chicken stock

      • 3 Tbsp Salute Santé! Chili Grapeseed Oil

      • 1 red bell pepper, chopped


Heat Salute Santé! Rosemary Grapeseed Oil. Add onions, carrot and celery. Sauté 3 minutes. Add 5-1/2 cups corn and sauté 2 minutes. Add stock and bring to a boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender and liquid is slightly reduced, about 30 minutes. Working in batches, puree soup in blender. Return to pot. Add remaining 2 cups corn. Season with salt and pepper. Heat Salute Santé! Chili Grapeseed Oil in skillet. Add bell pepper and sauté until tender, about 5 minutes. Stir into soup. Can be prepared 1 day ahead. Cover and refrigerate. 

Bring soup to simmer and serve.