1. To make dressing, combine garlic, cilantro, basil, lemon juice, orange juice, and salt in a blender. Slowly add olive oil and blend until smooth. Set aside.
2. In a large bowl, combine sliced hearts of palm with avocado, red onion, lettuce, and tomato.
3. Toss with dressing right before serving. If bringing to the office, pack lettuce separately from dressed avocados, onion, and hearts of palm. Assemble at the office. You can top with the grilled shrimp or serve it on the side if you like.

1. Soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling over medium heat.
2. Meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop. Rinse scallops well to remove sand from crevices and pat dry with paper towels.
3. From lemon, grate [q:1 1/2] teaspoons of peel and squeeze 1 tablespoon of juice. In a small bowl, whisk lemon peel and juice, oil, Dijon, and salt until blended. Set aside.
4. Thread 3 tomatoes and 2 scallops alternately on each skewer, beginning and ending with tomatoes.
5. Brush scallops and tomatoes with half of Dijon mixture; place on hot grill grate. Cook 7 to 9 minutes, turning several times. Brush with remaining Dijon mixture, and cook 5 minutes longer or until scallops are just opaque throughout.

1. Zest one of the limes. Juice the zested lime to yield 4 teaspoons of juice.
2. In a medium bowl, combine the lime zest, lime juice, avocado, strawberries, onion, cilantro, and salt to taste. Cut the remaining lime into wedges. Set the salsa and lime wedges aside separately.
3. Prepare a grill to medium-high heat. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Grill the salmon until just cooked through, about 4 minutes per side.
4. Serve the salmon hot, with the salsa on top and the lime wedges on the side.

• Place 2 teaspoons of the oil, 1 teaspoon of the curry paste, and 1 teaspoon of the coconut crystals in a small bowl and stir well. Rub paste onto top and sides of each salmon fillet.
• Place remaining teaspoon of oil in a large skillet and heat over medium-high heat.
• Add salmon, skin side up, and pan-sear for 3 minutes. Carefully flip fillets over.
• Add rest of ingredients and remaining [q:1/2] teaspoon curry paste to skillet. Poach salmon in liquid for 5 to 7 minutes, until center of each fillet just cracks and flakes.
• Remove fillets and keep warm on a plate covered with foil.
• Simmer sauce for 3 to 5 minutes, until it has reduced by half.
• Serve fillets topped with red curry sauce.

Mediterranean Tzatziki Sauce and Mustard-Dill Slather

1. Combine all ingredients.

For Coconut-Curry Sauce

1. Stir over medium heat until thick and well blended.

1. Preheat oven to 400º.
2. In a small bowl, combine the miso paste, soy sauce, oil, and honey.
3. Place salmon on a baking pan. Brush with glaze.
4. Bake for approximately 20 minutes or until fish is cooked through.

Make Vinegared Rice

1. Cook the rice according to the instructions on the package.
2. While the rice is still hot, fold in the vinegar dressing (using sushi vinegar or a mixture of rice vinegar, sugar and salt).
   • A ratio of [q:1 3/4] cups uncooked rice, 3 Tbsp rice vinegar, [q:2 1/2] Tbsp sugar and 2 tsp salt is recommended.
3. Let the rice cool to room temperature. (Don’t place it in the refrigerator or else it will become hard).

Make Makizushi

1. Place a piece of nori seaweed on a square of plastic wrap.
2. Spread several heaping spoonfuls of vinegared rice onto the nori seaweed, leaving about one inch on one of the sides of seaweed bare.
3. Position the seaweed so that the side with the bare edge is at the top. Place your fillings on the bottom of the seaweed.
4. Roll up the seaweed until it completes one roll and the seaweed is tucked underneath.
5. Using your hands or a bamboo mat, gently form the roll and then continue rolling the seaweed until you reach the bare spot.
6. Dab your fingers in water and spread the water on the bare seaweed so that the roll will seal together. Then finish rolling up the sushi.
7. Set the rolled sushi on a platter and then when you are ready to serve them, cut them into slices, arrange them on a plate and serve them with soy sauce, wasabi and pickled ginger.