- Asparagus with Curry Butter (4 servings)
- Herb and Sesame Scallops (4 servings)
- 4 Minute Spicy Garlic Shrimp (4 servings)
- Cucumber Salad (4 servings)
- Turkish Chicken Thighs
- Salmon Cakes
- Sauteed Yellow Squash
- Tomato and Corn Salad
- 2 teaspoons butter, melted
- 1 teaspoon curry powder,
- ½ teaspoon lemon juice
- ¼ teaspoon salt, or to taste
- 2 teaspoons extra-virgin olive oil
- 1 shallot, finely diced
- 1 bunch asparagus, (about 1 pound), trimmed and cut into
Combine butter, curry powder, lemon juice and salt in a bowl. Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add asparagus and cook, stirring, until just tender, 3 to 5 minutes. Stir the curry butter into the asparagus; toss to coat.
- 1 ½ tablespoons finely chopped fresh parsley leaves
- 1 tablespoons finely chopped fresh thyme, 6 sprigs
- 3 tablespoons toasted sesame seeds
- ½ tablespoon lemon zest
- 12 sea scallops, pat dry
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Toast sesame seeds until slightly browned. Combine parsley, thyme, sesame seeds and lemon zest. Season scallops with salt and pepper. Roll the sides of the scallops in herb mix. Coat a cast iron skillet or a nonstick pan with olive oil. Place scallops in skillet and sear for 2 minutes per side until opaque and firm.
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, crushed away from skin
- ½ teaspoon crushed red pepper flakes
- 24 jumbo shrimp, peeled and deveined, tails intact
- 2 teaspoons coarse salt and pepper
- 1 lemon, zested and juiced
- 2 tablespoons chopped parsley leaves, a handful
Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
- ½ cup rice vinegar
- 2 tablespoons sugar
- Kosher salt
- 1 seedless cucumber, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup ice
- 2 tablespoons chopped parsley leaves, a handful
Bring the vinegar, sugar and 1 ½ teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat and stir in ¼ cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.
- 8 bone-in chicken thighs, (about 3 1/2 pounds total), skin removed, trimmed
- 1 tablespoon lemon juice
- 1 cup low-fat plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons hot paprika
- 1 1/2 teaspoons dried mint
- 1/2 teaspoon salt
Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Position rack in upper third of oven; preheat broiler. Place chicken and marinade mixture in baking dish. Place on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400°F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through.) Serve immediately.
- 1 large can cooked salmon
- 1/4 cup of dripped yogurt (or Greek yogurt)
- 1/4 cup of diced green onion (scallions)
- Juice of 1 lime
- 2 teaspoons of Dijon mustard
- 1/8 teaspoon of salt
- 1 large egg
- 1/4 cup flour (plus more sprinkled on a plate)
- 3 tablespoons of olive oil for frying (or other oil)
Combine all the ingredients, in order, and blend well (almost mashing the salmon) so you can form cakes that stay together. Spoon salmon mixture into ¼ cup balls and form into patties. Sprinkle both sides with flour. Add olive oil to a frying pan and bring to a steady low to medium heat. Fry on first side for about 4 minutes (check to see that they’re browned around the edges and bottom, and they feel solid when you slip a spatula under them). Flip each cake to the other side and fry for less time than the first side; just enough to brown them on the second side.
- 2 tablespoon extra-virgin olive oil
- 1 red bell pepper, chopped
- 3 small to medium yellow squash, sliced
- Salt and pepper
- 2 tablespoons chopped parsley leaves
- ½ chopped onion
Preheat skillet over low heat. Add chopped onion, cook for 4 minutes or until slightly translucent. Add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley.
- 3 ears corn
- 6 tomatoes
- Bunch fresh basil
- Olive oil
- Salt and Pepper
Pre-heat oven to 350. Trim off any visible dry pieces of the corn husk and wet the top portion with water. Place the corn directly on the oven rack and cook for 30 minutes. Dice the tomatoes into medium pieces. Place in bowl. Chiffonade the basil and toss with the tomatoes. Take the cooked corn earns and cut the corn off the cob with a knife. Add to bowl. Mix with about 1 tablespoons oil, pinch of salt and pepper. Serve cold.