Series

Mark Redmond and Nick Linden from First Cut Golf Co. demonstrate how to make their Ahi Tuna tacos. First Cut Golf Co. is located at 44935 Hayes Road in Sterling Heights. For more visit, firstcutgolfco.com.

Bianca Hopes uses health journey to inspire others to get in shape.

The use of cannabis is up - but do we know what we're putting in our bodies?

Chef TJ Newington from Terry's Terrace demonstrates how to make a lobster omelet with fresh corn salsa. For the salsa you will need: 1 cup roasted sweet corn, 1 finely chopped red onion, tomato and red bell pepper, 1/2 tablespoon lime juice, 1 chopped jalapeno, 1 ounce finely chopped cilantro, and 2 teaspoons of salt. Mix all of the ingredients together and refrigerate. For the omelet, take four eggs and whisk them vigorously. Then put your pan on medium/high heat with melted butter, add in a cup of the salsa and cooked lobster and start saut?ing. After about a minute, turn up the heat to high and add in the eggs, stirring frequently. When the eggs are halfway done, flip them, add mozzarella cheese and put it in the oven at 350 degrees for two minutes. Terry's Terrace is located at 36470 on Jefferson Avenue in Harrison Township. For more, visit terrystime.com.

Miro Shrimp 6 Argentian Red Shrimp 2oz Extra Virgin Olive Oil 4 Caper Berries .5oz Shaved Shallots 2 Chopped Garlic Cloves 1 Bunch of Fresh Thyme ? Lemon 2oz Saffron Aioli Saffron Aioli ? .1oz fresh Saffron ? 4 Cups Mayo Bloom saffron in 3tbl of water. After it has bloomed mix with Mayo Cooking Procedure In a large saut? pan add oil, garlic, caper berries, shallots, shrimp and thyme. Season with salt. Cook until the shrimp are red on one side and shallots start to brown. Flip Shrimp and continue to cook until finished. Add lemon and toss in pan. Place shrimp into a bowl and pour all contents over shrimp. Using a spoon scoop little portions of Saffron aioli around the shrimp.