Svetlana’s Recipes

Ingredients:

-2 1/2 tablespoons olive oil
-1/4 cup butter, melted
-2 lemons, juiced
-1/2 cup minced fresh basil
-3 cloves garlic, minced
-salt
-pepper
-3 pounds fresh shrimp, peeled and deveined
-skewers

1. In a shallow bowl, mix together olive oil and melted butter.
2. Stir in lemon juice, basil, and garlic, and season with salt and pepper.
3. Add shrimp, and toss to coat.
4. Cover, and refrigerate for 1 hour.
5. Preheat grill to high heat.
6. Remove shrimp from marinade, and thread onto skewers.
7. Discard marinade.
8. Lightly oil grill grate, and arrange skewers on preheated grill.
9. Cook for 4 minutes, turning once, or until opaque.

Ingredients:

Aioli:
-1/2 cup lightly packed baby arugula
-1/2 cup lightly packed fresh flat-leaf parsley
-1 anchovy fillet
-2 teaspoons chopped fresh chives
-1 small garlic clove, coarsely chopped
-1 cup plain yogurt
-1 teaspoon white wine vinegar
-1 teaspoon lemon zest
-salt
-pepper

Sandwich:
-8 ounces roasted chicken breast, shredded
-4 (8-inch) whole-wheat tortillas
-1 1/3 cups baby arugula

1. For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. 2. Blend until the mixture is smooth.
3. Transfer the aioli to a medium bowl.
4. Season with salt and pepper.
5. For the Sandwich: Add the shredded chicken to the aioli and mix well.
6. Preheat a skillet over medium heat.
7. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side.
8. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border.
9. Sprinkle the arugula over the chicken mixture.
10. Carefully roll up the tortillas, jelly-roll fashion.
11. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter

Ingredients:

-3 small red bell peppers
-3 yellow bell peppers
-3 orange bell peppers
-3 cloves garlic, sliced
-2 tablespoons balsamic vinegar
-1/2 cup extra virgin olive oil
-2 teaspoons chopped fresh mint
-2 teaspoons chopped fresh parsley
-salt and pepper to taste

1. Preheat the oven to 450 degrees F.
2. Place the whole red, orange and yellow peppers in the oven directly on the rack.
3. Roast for about 20-25 minutes, until the skin is well scorched.
4. Immediately place in a bowl covered with plastic wrap, and allow to cool.
5. Remove the skins from the peppers by rubbing with your hands, and rinse under cold water.
6. Cut in half, remove stem and seeds, then cut into strips.
7. Make marinade and stir with peppers.
8. Serve with toasted bread.

Ingredients:

-3/4 cup shredded green cabbage
-1/3 cup chopped green onions
-1/4 cup matchstick-cut carrots
-2 tablespoons chopped fresh cilantro
-1 tablespoon soy sauce
-2 teaspoons minced peeled fresh ginger
-1 teaspoon sesame oil
-1/2 teaspoon salt
-1/2 pound cooked peeled small shrimp
-dash of hot sauce
-24 wonton wrappers
-2 tablespoons cornstarch
-1 tablespoon canola oil, divided
-1 cup water, divided

Sauce:
-1/4 cup water
-1/4 cup peanut butter
-2 tablespoons soy sauce
-1 1/2 tablespoons rice vinegar
-1 1/2 tablespoons chile paste with garlic
-1/2 teaspoon sugar
-chopped green onions

1. To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped
2. Working with 1 wonton wrapper at a time, spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper
3. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal
4. Bring remaining 2 corners to center; pinching points to seal
5. Pinch 4 edges together to seal
6. Place pot stickers on a large baking sheet sprinkled with cornstarch
7. Heat 1 1/2 teaspoons canola oil in a large skillet over medium-high heat
8. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown
9. Slowly add 1/2 cup water to pan; cover and cook 4 minutes
10. Uncover and cook 3 minutes or until liquid evaporates
11. Repeat procedure with remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1/2 cup water
12. Top prepare sauce, combine 1/4 cup water and next 5 ingredients in a small bowl, stirring with a whisk
13. Serve sauce with pot stickers
14. Garnish with chopped green onions

Ingredients:

-3 cloves garlic, minced
-2 tablespoons canola oil
-3 large baking potatoes
-1/2 teaspoon salt
-1 tablespoon finely chopped fresh parsley

1. Preheat the oven to 450 degrees F
2. Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes
3. Strain the garlic from the oil with a small mesh strainer
4. Set both garlic and oil aside
5. Cut the potatoes into 1/4-inch thick matchsticks
6. In a large bowl, toss together the oil, potatoes, and salt
7. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer
8. Bake until golden and crisp, about 35 minutes
9. Remove the potatoes from the baking sheet
10. In a serving bowl, toss them with the parsley, reserved garlic, and salt to taste
11. Serve immediately

Ingredients:

Wonton Cups:
-18 wonton wrappers, thawed
-2 teaspoons canola oil
-1/4 teaspoon salt

Dressing:
-2 tablespoons fresh lime juice
-1 teaspoon grated lime zest
-1/4 teaspoon salt
-1/8 teaspoon ground black pepper
-1/2 teaspoon red pepper flakes
-2 tablespoons olive oil

Crab Salad:
-1/2 pound lump crabmeat
-1 stalk celery, finely chopped
-1/2 cup peeled and finely diced mango
-1/4 cup sliced scallions
-2 tablespoons chopped fresh cilantro

1. Preheat the oven to 375 degrees F
2. Coat two mini-muffin tins with cooking spray
3. To make the wonton cups, brush both sides of the wonton wrappers with the canola oil and place each wrapper into a section of a mini-muffin tin
4. Gently press each wrapper into the tin and arrange so that it forms a cup shape
5. The wrapper will stick up out of the cup
6. Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes
7. Allow the cups to cool, then remove from the tin
8. To make the dressing, whisk together the lime juice and zest, the salt, black pepper, and red pepper
9. Add the olive oil and whisk until well combined
10. To make the salad, in a bowl, gently toss together the crab meat, celery, mango, scallions, and cilantro, trying not to break up the crab too much
11. Add the dressing and gently toss to combine
12. Fill each cup with the crab salad and serve immediately

Ingredients:

-2 teaspoons fennel seeds
-2 teaspoons finely grated orange zest
-3 tablespoons orange juice
-1 teaspoon black peppercorns
-4 ounces feta cheese, cut into 24 cubes
-24 fresh mint leaves
-12 pitted green olives, cut in half
-1/4 large English cucumber, cut into chunks
-24 skewers

1. In a medium bowl, combine the fennel seeds, orange zest and juice, and pepper
2. Gently stir in the feta and marinate for one hour at room temperature
3. Place a mint leaf about 3/4 inch up the skewer, then add a chunk of cucumber, and an olive half
4. Gently place a cube of marinated feta on the end
5. Serve immediately or store in the refrigerator until ready to serve

Ingredients:

-2 cans (6 oz each) tuna in water, drained, flaked
-1 package (6 oz) Stove Top Stuffing Mix for Chicken
-1 cup cheddar cheese, shredded
-1/2 cup shredded carrots
-1/3 cup mayonnaise
-2 tablespoons sweet pickle relish
-3/4 cup water

1. Mix the tuna, stuffing mix, cheese, carrots, mayo, relish and water in a bowl
2. Cover the bowl and refrigerate it for 10 minutes
3. Heat a large nonstick skillet on medium heat
4. Scoop tuna mixture, using about 1/3 cup for each cake, into skillet in batches
5. Gently flatten cakes using a spatula
6. Cook 3 minutes on each side or until they are golden brown on both sides, turning cakes over carefully

Ingredients:

-2 cucumbers, peeled, halved, and cut into thick slices
-1 cup cider vinegar
-3 tablespoons sugar
-1 clove garlic, peeled and crushed
-1 teaspoon whole coriander seeds
-1 teaspoon kosher salt
-3/4 teaspoon whole yellow mustard seeds
-1/4 teaspoon red pepper flakes
-7 whole black peppercorns

1. Combine all ingredients in 1 quart plastic storage container with lid
2. Cover, and shake to coat
3. Refrigerate 4 hours, or overnight

Ingredients:

-1/2 stick unsalted butter
-1/4 cup chopped jasmine tea leaves
-32 sea scallops (about 2 pounds)
-8 skewers
-2 mangoes, peeled and cut into large chunks
-salt
-pepper

1. Preheat a grill to medium-high
2. Melt the butter with the tea leaves in a small saucepan over low heat
3. Dip a scallop into the butter mixture and then pierce it through the center with a skewer
4. Add 1 piece of mango to the skewer then repeat until you have 4 scallops and 4 pieces of mango on the skewer
5. Repeat with the remaining scallops, butter, mango, and skewers
6. Season with salt and pepper
7. Grill the skewers for about 8 minutes, turning to coat all sides and brushing with extra butter mixture until the scallops are just cooked through
8. Serve immediately

**The tea adds a subtle, slightly floral flavor. If using wooden skewers, be sure to soak them in water for 10-15 minutes before skewering.

Ingredients:

-1 baguette, sliced into 30 slices
-1/4 cup olive oil
-5 Roma tomatoes, thinly sliced
-1 1/4 pounds fresh mozzarella cheese, sliced
-fresh basil leaves

1. Preheat the oven to 450 degrees F
2. Arrange the baguette slices on a baking sheet, brush with some of the olive oil, and sprinkle with salt
3. Bake until the bread is pale golden and crisp, about 5 minutes
4. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper
5. Top with a slice of mozzarella cheese and sprinkle with salt
6. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes
7. Arrange the toasts on a serving platter
8. Top each toast with a basil leaf
9. Using the brush, drizzle the remaining olive oil over the basil
10. Sprinkle with salt and pepper, and serve

Ingredients:

-1/4 cup fine bulgur
-3 tablespoons fresh lemon juice
-1/4 teaspoon honey
-1 1/3 cup finely chopped pistachios
-1 cup finely chopped curly parsley
-1 cup cucumber, finely chopped (about 1 small cucumber)
-1 medium tomato, finely chopped
-4 green onions, finely chopped
-1/3 cup finely chopped fresh mint
-3 tablespoons olive oil

1. Place bulgur in large bowl and add 1/3 cup boiling water
2. Let stand 5 minutes
3. Stir in lemon juice and honey, and let stand 5 minutes more, or until all liquid is absorbed
4. Fluff bulgur with fork, and stir in remaining intredients
5. Season with salt and pepper

Ingredients:

-1 pound large shrimp, deveined
-1 mango, peeled and diced
-3 tablespoons olive oil
-juice of 1 lime
-2 tablespoons chopped fresh mint, plus sprigs for garnish
-1 1/2 tablespoons finely chopped red onion
-1 jalapeno chile, seeded and finely chopped
-1 clove garlic, minced
-salt
-pepper

1. In a large pot of boiling, salted water, cook the shrimp until pink and opaque, 1 to 2 minutes
2. Drain and rinse under cold water
3. Discard the shrimp tails and chop the meat into bite-size chunks
4. Transfer the shrimp to a bowl
5. Place the mango in a separate bowl
6. In a small bowl, whisk together the olive oil, lime juice, chopped mint, onion, jalapeno and garlic; season to taste with salt and pepper
7. Pour half the vinaigrette over the shrimp and toss; pour the remaining vinaigrette over the mango and toss
8. Spoon a layer of mango into 4 glasses
9. Top with a layer of shrimp, then another layer of mango
10. Top each serving with a mint sprig

Ingredients:

-1/4 cup thinly sliced red onion
-3 tablespoons red wine vinegar
-salt to taste
-6 ounces red and yellow cherry tomatoes, halved
-1/3 cup pitted black and green olives, chopped
-2 tablespoons chopped fresh basil
-4 teaspoons olive oil
-black pepper to taste
-1 1/2 cups bite-size mozzarella, quartered

1. On a large plate, toss the onion with the vinegar and a pinch of salt
2. Spread in a single layer and let sit for 20 minutes to pickle
3. In a bowl, combine the tomatoes, olives, 1 tablespoons basil and 2 teaspoons olive oil; season lightly with salt and pepper
4. In a separate bowl, combine the mozzarella, remaining 1 tablespoon basil, remaining 2 teaspoons olive oil and a pinch of salt
5. Fill 4 martini glasses (or any other tall glasses) with the tomato salad, mozzarella and onions
6. Serve immediately

Ingredients:

-1 tablespoons unsalted butter
-1/4 cup finely minced shallot
-kosher salt
-freshly ground black pepper
-1/4 pound toro (sashimi-grade bluefin tuna), finely chopped
-1 ripe avocado, peeled, pitted and cut into cubes
-1 tablespoon olive oil
-1 tablespoon balsamic vinegar
-juice of 1 lemon
-zest of 1 lemon
-1 tablespoon minced parsley
-thin slices lightly toasted fresh bread

1. Melt the butter in a small skillet over medium-low heat
2. Add the shallot, salt, and pepper to taste and saute until the shallot is lightly browned and crispy, about 5 minutes; set aside
3. In a bowl, gently mix together the toro, avocado, olive oil, vinegar, and lemon juice
4. Top with the crispy shallots, lemon zest, and parsley
5. Spoon onto the bread and serve

Ingredients:

-16 ounces uncooked large shrimp, peeled and de-veined
-6 teaspoons extra-virgin olive oil
-Salt and freshly ground black pepper
-4 teaspoons fresh lime juice
-1/4 cup lightly packed fresh Italian parsley leaves
-1/4 cup sour cream
-1/4 cup yogurt
-3 tablespoons chopped fresh chives
-1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves
-2 tablespoons drained capers
-2 heads Belgian endive

1. Toss the shrimp with 3 teaspoons of oil in a large bowl to coat
2. Sprinkle with salt and pepper
3. Heat a heavy large non-stick skillet over medium-high heat
4. Saute the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side
5. Transfer the shrimp to a plate and toss with 2 teaspoons lime juice
6. Cut the shrimp into small pieces
7. Blend the parsley, sour cream, yogurt, and remaining 3 teaspoons lime juice in a food processor until the parsley is finely chopped
8. Season the sauce, to taste, with salt and pepper
9. Toss the shrimp with the chives, tarragon, capers, and remaining 3 teaspoons of oil in a large bowl to coat
10. Season the salad, to taste, with salt and pepper
11. Separate the endive leaves and arrange on a platter
12. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf
13. Drizzle the parsley sauce over the salad and serve immediately

Ingredients:

-1 package (8 oz) Cream Cheese
-1/2 cup Sun-Dried Tomato Vinaigrette Dressing
-1 clove garlic, sliced
-2 small sprigs fresh rosemary, stems removed
-6 sprigs fresh thyme, cut into pieces
-1 teaspoon black peppercorns

1. Cube cream cheese into 36 pieces
2. Place in a pie plate
3. Add remaining ingredients, toll lightly cover
4. Refrigerate at least 2 hours
5. Serve with crackers or on crostini

Ingredients

-1 medium tomato, seeded and chopped
-1/2 cup shredded cheddar cheese
-4 tablespoons lime juice
-1 pound scallops
-1 whole, large yellow pepper, seeded and sliced
-4 medium tortillas
-3 cloves garlic, crushed
-2 tablespoons olive oil

1. Chop the tomatoes, shred the cheese and set aside
2. Mix scallops, lime juice, olive oil, yellow peppers and garlic in a bowl
3. Grill until scallops are cooked through
4. Preheat oven to 350 degrees F
5. Place 2 tortillas on a baking sheet
6. Top each with scallops, tomatoes, peppers, and cheese
7. Cover with another tortilla and bake 15-20 minutes to melt cheese
8. Remove from oven and slice each quesadilla into 4 slices
9. Serve with salsa or guacamole.

Ingredients:

-1 package (8 oz.) Philadelphia Cream Cheese, softened
-1 can (14 oz.) artichoke hearts, drained, chopped
-1/2 cup Shredded Parmesan Cheese
-2 cloves garlic, minced
-3/4 cup chopped red peppers (about 1 small)
-1 package (3.5 oz.) Crumbled Feta Cheese
-1 tablespoon sliced pitted ripe olives
-Pita Thins Toasted Chips Original

1. Preheat oven to 350°F
2. Mix cream cheese, artichokes, Parmesan cheese and garlic until well blended
3. Spread into 3-cup ovenproof serving dish; top with peppers and feta cheese
4. Bake 20 minutes
5. Top with olives
6. Serve with the chips

Ingredients:

-1 loaf (12 inch) French bread, cut into 1/2-inch-thick slices
-1/2 cup Honey Dijon Fat Free Dressing
-2 packages (6 oz. each) Oven Roasted Turkey Breast
-1 1/2 cups shredded Sharp Cheddar Cheese
-1/3 cup Sweet Pickle Relish

1. Place bread slices in single layer on baking sheet
2. Lightly spray bread with cooking spray
3. Bake at 350°F for 5 minutes or until golden brown
4. Spread each bread slice with 1 teaspoon dressing
5. Fold each turkey slice in half, then into thirds to form triangle; place 1 on each toast slice
6. Sprinkle with cheese
7. Top each with 1/4 tsp. relish
8. Broil 4 inches from heat 3 minutes or until cheese is melted

Ingredients:

-1 red pepper
-1 green pepper
-2 tablespoons Cream Cheese, softened
-12 slices Shaved Smoked Ham

1. Cut peppers lengthwise in half; remove and discard seeds
2. Cut each piece into three lengthwise strips
3. Dry insides with paper towel; spread evenly with cream cheese
4. Place one pepper strip on each ham slice; wrap ham around pepper
5. Secure with wooden toothpicks

Ingredients:

-12 Wheat Thin Snack Crackers
-12 small fresh basil leaves
-3 oz. Extra Sharp Cheddar Cheese, cut into 6 thin slices, then cut diagonally in half
-4 grape tomatoes, cut into thirds

1. Top each cracker with 1 basil leaf, 1 cheese triangle and 1 tomato wedge
2. Serve immediately

Ingredients:

-12 Triscuit Deli-Style Rye Crackers
-6 slices Shaved Smoked Ham, cut in half
-1/4 cup drained Sauerkraut
-3 slices aged Swiss Cheese, cut into quarters

1. Place crackers in single layer on microwaveable plate
2. Top each cracker with 1 ham piece, 1 teaspoon sauerkraut and 1 cheese piece
3. Microwave on HIGH 30 to 45 seconds or until cheese is melted
4. Serve warm

Ingredients:

-2 Original Flour Tortillas
-3 tablespoonsCream Cheese, softened
-1/3 cup Mozzarella Cheese
-6 fresh basil leaves
-2 teaspoons Zesty Italian Dressing
-2 teaspoons Grated Parmesan Cheese

1. Preheat oven to 400ºF
2. Place 1 tortilla on baking sheet; spread with cream cheese
3. Top with mozzarella cheese, basil and second tortilla
4. Brush with dressing; sprinkle with Parmesan cheese
5. Bake 8 minutes or until golden brown
6. Cut into eight wedges to serve

Ingredients:

-1 lb Sashimi grade Ahi
-2 tablespoons black sesame seeds
-2 tablespoons white sesame seeds
-1 tablespoon sesame oil

1. Mix the seeds together and coat the outside surfaces of the ahi with the seed mixture
2. In a smoking hot non-stick pan pour the sesame oil and place the ahi on a flat edge
3. Sear for 20 seconds until beginning to brown and turn repeating for all 4 sides, place in the refrigerator to chill the fish
4. Serve with Avocado Salsa

Avocado Salsa
-2 avocados, diced
-1/2 red onion, diced
-1/2 red pepper, diced
-1/3 yellow pepper, diced
-3 green onions, sliced
-1 lime, juiced
-salt and pepper to taste

1. Gently mix all of the ingredients together so all of the colors are still evident
2. Set aside in the refrigerator before serving

Ingredients:

-1 (14 ounce) can artichoke hearts, drained
-16 ounces crabmeat
-1 cup mayonnaise
-1/3 cup chopped onion
-3/4 cup grated Parmesan cheese
-1 (12 ounce) package English muffins

1. Preheat oven to 375 degrees F
2. In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese; mix thoroughly
3. Split each English muffin in half, and spread the mixture on the cut side of the split muffins
4. Cut each of the sliced muffins into quarters
5. Arrange the muffin-bites on a baking sheet
6. Bake for 12 minutes, or until golden brown
7. Serve hot

Ingredients:

-3 zucchini, sliced lengthwise into 1/4-inch slices
-1 tablespoon olive oil
-1/8 teaspoon salt
-Pinch freshly ground black pepper
-1 1/2 ounces soft goat’s cheese
-1 tablespoon freshly minced parsley leaves
-1/2 teaspoon lemon juice
-2 cups baby spinach leaves
-1/3 cup basil leaves

1. Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides
2. Season with salt and pepper
3. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender
4. In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork
5. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice
6. Top with a few spinach leaves and 1 small basil leaf
7. Roll up and place seam side down on a platter
8. Repeat with the rest of the zucchini slices

Ingredients:

-3 tablespoons olive oil
-1 cup onion, diced
-2 teaspoons garlic, minced
-1 1/4 lb. ground chicken
-1/2 cup red bell pepper, diced
-2 tablespoons fresh lemon juice
-1 tablespoon dried oregano
-1/2 teaspoon salt
-1/2 teaspoon ground cinnamon
-1/2 teaspoon ground nutmeg
-1/2 teaspoon black pepper
-1/4 cup scallions, chopped
-4 oz. feta cheese, crumbled
-16 Phyllo sheets (9 x 14)
-3/4 cup olive oil
-Dill sprigs, optional

Cucumber Tzatziki:
-2 cups plain yogurt
-1 medium cucumber, peeled, seeded, diced
-2 teaspoons minced fresh mint
-1 teaspoon garlic, minced
-3/4 teaspoon salt
-1/4 teaspoon black pepper

1. Heat oil in a large nonstick skillet over medium-high heat; saute onion 3 minutes
2. Add garlic; saute 1 minute
3. Stir in chicken and cook 5 minutes., or until browned
4. Add bell pepper, lemon juice, and seasonings; cook 1 minute
5. Remove from heat, spoon off any excess fat, and cool 5 minutes
6. Stir in scallions and feta
7. Preheat oven to 425°
8. Brush 1 phyllo sheet with oil; add a dill sprig, if desired
9. Top with a second phyllo sheet; brush with oil
10. Spoon 1/2 cup chicken mixture on a short end, leaving a 1″ margin
11. Fold sides in over mixture, then roll
12. Place wraps seam side down on a baking sheet lined with foil; brush with oil
13. Repeat with remaining chicken, phyllo, and oil
14. Bake for 15 minutes, or until browned
15. Let stand 5 minutes to cool
16. Serve with Cucumber Tzatziki

Cucumber Tzatziki:
1. Spread yogurt for Tzatziki, to 1/2″ thickness on several layers of heavy duty paper towels
2. Cover with additional paper towels; let stand 5 min
3. Scrape yogurt into a bowl using a rubber spatula
4. Stir in remaining ingredients
5. Fold in about 1″ of the sides, then roll up to enclose meat starting at the bottom

Ingredients:

-1 pound fresh mozzarella cheese, sliced 1/4-inch thick
-3 large ripe tomatoes, sliced 1/4-inch thick
-1 cup fresh basil leaves
-Coarse salt and freshly ground pepper
-1/4 cup extra-virgin olive oil

1. In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter with sliced tomatoes, overlapping for effect
2. Tear fresh basil leaves and sprinkle liberally over the slices
3. Add salt and freshly ground pepper to taste
4. Just before serving, drizzle on some excellent extra-virgin olive oil

Ingredients:

-2 cups Panco bread crumbs
-2 eggs, beaten
-1/4 cup fresh parsley, chopped
-1/4 cup chives
-2 teaspoons minced fresh dill weed
-2 teaspoons fresh lemon juice
-1/4 teaspoon ground black pepper
-1.5 lb fresh salmon, cooked and drained
-2 tablespoons butter

1. In a large mixing bowl, place 1 1/2 cups bread crumbs
2. Set aside remaining 1/2 cup
3. Add eggs, parsley, chives, dill weed, lemon juice and black pepper; mix well
4. Add salmon and mix with hands, breaking up salmon into small pieces
5. Form small patties
6. Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs
7. In a large skillet, melt butter
8. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp
9. Turn and fry about 3 minutes on other side
10. Enjoy warm

Ingredients:

-1/4 cup olive oil
-1/4 cup lemon juice
-3 tablespoons chopped fresh parsley
-1 tablespoon minced garlic
-ground black pepper to taste
-1 1/2 pounds medium shrimp, peeled and deveined

1. In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper
2. Add shrimp, and toss to coat
3. Marinate in the refrigerator for 30 minutes
4. Preheat grill for high heat.
5. Thread shrimp onto skewers, piercing once near the tail and once near the head 6. Discard any remaining marinade
7. Lightly oil grill grate
8. Grill for 2 to 3 minutes per side, or until opaque

Ingredients:

-4 medium tomatoes
-1 cooked rotisserie chicken, skin removed and cubed
-1/2 cup shredded carrot
-1/4 cup chopped green onions
-1/3 cup mayonnaise
-1/3 cup ranch salad dressing
-1/4 cup chopped walnuts

1. Cut a thin slice off the top of each tomato
2. Scoop out pulp
3. Invert tomatoes onto paper towels to drain
4. In a small bowl, combine the chicken, carrot and onions
5. Combine mayonnaise and ranch dressing; stir into chicken mixture
6. Spoon into tomatoes
7. Sprinkle with walnuts

Ingredients:

-1 package Pepperidge Farm Frozen Puff Pastry Shells
-2 tablespoons butter
-1/2 lb. medium shrimp, shelled and deveined
-1/2 lb. scallops, cut into halves
-2 cups sliced mushrooms
-1 can (10 3/4 oz.) Campbell’s Condensed Cream of Mushroom Soup
-1/2 cup milk
-1 cup shredded Swiss cheese
-Chopped fresh parsley

1. Bake pastry shells according to package directions
2. Melt 1 tablespoon butter in skillet
3. Add shrimp and scallops and cook until shrimp and scallops are done, stirring often
4. Remove from skillet
5. Melt remaining butter
6. Add mushrooms and cook until tender and liquid is evaporated
7. Add soup, milk and cheese
8. Heat until cheese melts
9. Return seafood mixture to skillet and heat through
10. Serve in pastry shells
11. Garnish with parsley

Ingredients:

-1 pound fresh asparagus, trimmed
-3 tablespoons water
-2 tablespoons soy sauce
-1 tablespoon rice wine vinegar
-3 tablespoons sesame seeds, toasted
-1 1/2 teaspoons extra-virgin olive oil
-1 1/2 teaspoons sesame oil
-1/2 teaspoon sugar
-1/8 teaspoon garlic powder
-2 tablespoons chopped sweet red pepper
-2 tablespoons chopped tomato
-1 teaspoon minced fresh basil

1. Place asparagus and water in a microwave dish; cover and microwave for 3-5 minutes, until crisp
2. Drain and immediately place asparagus in ice water
3. Drain and pat dry
4. In a jar with a lid, combine soy sauce, vinegar, sesame oil, olive oil, sugar and garlic powder; shake well
5. Place the asparagus, red pepper and tomato in a serving dish
6. Drizzle with dressing; sprinkle with fresh basil

Ingredients:

-1 egg
-3/4 teaspoon salt
-2 cups all-purpose flour
-1/3 to 1/2 cup water, as needed
-Extra flour as needed

1. Lightly beat the egg with the salt
2. Add 1/4 cup water
3. Sift the flour into a large bowl
4. Make a well in the middle and add the egg and water mixture
5. Mix in with the flour
6. Add as much of the remaining water as necessary to form a dough (Add more water than the recipe calls for if the dough is too dry)
7. Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough
8. Cover and let rest for 30 minutes
9. Turn the dough out onto a lightly floured surface
10. Roll out until very thin, and cut into twenty-four 3 1/2-inch squares
11. Store in a plastic bag in the refrigerator or freezer until ready to use

Ingredients:

-1/2 cup Ocean Spray Whole Berry Cranberry Sauce
-1/3 cup cream cheese, softened
-1/4 cup minced crab meat
-2 tablespoons green onion, white and green parts, sliced
-15 individual mini-phyllo shells, thawed

1. Preheat oven to 375ºF
2. Place cranberry sauce in a small mixing bowl; beat with a fork or wire whisk until smooth
3. Combine cream cheese, crab meat and green onion in a small mixing bowl
4. Fill each shell with about 1 teaspoon of the cream cheese mixture
5. Top with 1/2 teaspoon cranberry sauce
6. Bake for 10 minutes or until heated through
7. Serve right away

Ingredients:

-2 cups chopped peeled peaches
-3/4 cup chopped red bell pepper
-1/4 cup chopped onions
-2 tablespoons chopped fresh cilantro
-1 tablespoon sugar
-2 tablespoons fresh lime juice
-dash of black pepper
-1 (8 oz) Fresh bread baguette, cut into thin slices
-4 ounces Brie cheese, cut into small pieces

1. Preheat broiler
2. Combine first 7 ingredients; set aside
3. Arrange bread slices on a baking sheet
4. Top each bread slice with 1 piece of cheese; broil 5 minutes
5. Remove from oven
6. Top each bread slice with salsa
7. Serve immediately

Ingredients:

-1 French baguette, cut into diagonal 1/2 inch slices
-4 tablespoons extra virgin olive oil
-4 cloves garlic, halved
-6 plum tomatoes, seeded and chopped
-1 bunch fresh basil, julienned
-1 pound fresh mozzarella cheese, sliced

1. Preheat the oven’s broiler
2. Brush the slices of bread lightly with olive oil, and place on a baking sheet
3. Toast under the broiler for about 3 minutes
4. Rub each crostini with a garlic clove for flavor
5. Place the tomatoes into a medium bowl, and drizzle with olive oil
6. Season with salt and pepper
7. Place all crostinis on a serving tray
8. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil

Ingredients:

-2 cups edamame (you can substitute canned white beans)
-1 tablespoons lemon juice
-8 slices of a French baguette
-2 tablespoons olive oil
-2 tablespoons salt
-4 tablespoons freshly grated Parmesan cheese
-2 teaspoons ground pepper

1. Place edamame in a large bowl and add lemon juice
2. Mash with a potato masher
3. Toast the bread
4. Spread a spoonful of mashed edamame on each piece of toast
5. Drizzle with olive oil and sprinkle with salt, cheese and pepper

Ingredients:

-1 tablespoon olive oil
-1 tablespoon balsamic vinegar
-1 garlic clove, minced
-1 teaspoon fresh basil, minced
-1/4 teaspoon salt
-1/8 teaspoon ground pepper
-4 medium tomatoes, halved
-1 tablespoon grated Parmesan cheese
-1/2 teaspoon chopped fresh parsley, for garnish

1. In a wise, shallow dish, combine the olive oil, vinegar, garlic, basil, salt and pepper
2. Add tomatoes, and turn to coat them on all sides
3. Prepare grill
4. Place tomatoes, cut sides down, on the grill rack
5. Brush once with remaining marinade, and then discard marinade
6. Grill about 5-7 minutes on each side until tomatoes begin to brown
7. Remove the tomatoes from grill, and top with Parmesan cheese and parsley
8. Serve immediately

Ingredients:

-16 ounces fresh strawberries, hulled and cut in half
-2 tablespoons balsamic vinegar
-1/4 cup white sugar
-1/4 teaspoon freshly ground black pepper, or to taste

1. Place strawberries in a bowl
2. Drizzle vinegar over strawberries, and sprinkle with sugar
3. Stir gently to combine
4. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours
5. Just before serving, grind pepper over berries

Ingredients:

-1/2 lb large shrimp, peeled
-6 bamboo skewers, soaked in water
-1 tablespoon fresh lime juice
-1/2 tablespoon honey
-1 teaspoon Thai Kitchen Red Curry Paste
-sliced green onion tops

1. Rinse shrimp and pat dry
2. To butterfly, carefully make a cut along the edge of each shrimp, cutting almost all the way through; lay flat
3. Thread two shrimp onto two bamboo skewers; repeat with remaining shrimp and set aside
4. Stir together remaining ingredients in a bowl
5. Cook shrimp on a lightly oiled grill over medium heat for 4 to 6 minutes, turning several times
6. Brush with curry mixture during the last few minutes of cooking
7. Garnish with green onion tops and serve over steamed rice

Ingredients:

-1 can (16 oz) ricotta cheese
-2 eggs
-1 1/2 cups of flour
-1/2 teaspoon salt
-2 teaspoons vanilla extract
-2 teaspoons sugar
-1 can (6 oz) canned peach halves, divided

1. Mix ricotta cheese, eggs, four, salt, vanilla extract, sugar and two peach halves (finely chopped) until well blended
2. Drop the mixture by spoonfuls onto prepared ungreased baking sheet (making 16-18 fritters)
3. Bake 15-20 minutes or until golden brown
4. Serve warm with sliced peach halves

Ingredients:

-1 pint cherry tomatoes, halved
-1/4 cup extra virgin olive oil
-3 tablespoons white vinegar
-1/4 cup minced fresh parsley
-2 teaspoons minced fresh basil
-2 teaspoons minced fresh oregano
-1/2 teaspoon salt
-1/2 teaspoon sugar

1. Place tomatoes in a large bowl; set aside
2. In a small bowl, combine oil and vinegar
3. Add parsley, basil, oregano, salt and sugar
4. Pour over tomatoes
5. Cover and refrigerate for at least 3 hours
6. Drain and serve as a side dish

Ingredients:

-2 bunches asparagus
-4 sundried tomatoes
-1 cup fresh tomato, seeds and excess pulp removed, and chopped
-4 cloves garlic, pressed
-2 teaspoons balsamic vinegar
-1 teaspoon honey
-2 teaspoons fresh lemon juice
-3/4 teaspoon salt
-1/2 teaspoon cracked black pepper
-2 tablespoons olive oil

1. Bring a medium pot of salted water to a boil that will hold asparagus
2. While water is coming to a boil soak sundried tomatoes in hot water for about 10 minutes or until soft, and chop fine
3. Cut fresh tomato in half, squeeze out seeds and cut out inner pulpy flesh so just the outer layer remains
4. Dice and mix with rest of ingredients, whisking in oil at end a little at a time
5. Discard bottom fourth of asparagus stalks and cut rest into 2 inch lengths
6. Cook asparagus for just about 2-3 minutes depending on thickness
7. They should still be crisp inside
8. Immediately strain and place in ice water to stop cooking
9. Strain again and pat dry with paper towel
10. Toss asparagus with a little dressing and serve

Ingredients:

-6 cups chopped Savoy cabbage
-1/2 cup chopped scallion
-1 tablespoon minced garlic
-1 tablespoon minced fresh ginger
-1 tablespoon chicken broth
-1 1/2 tablespoons soy sauce
-1/2 tablespoon rice vinegar
-salt to taste
-pepper to taste

1. Heat 1 tablespoon broth in a large stainless steel skillet
2. Sauté cabbage, scallion, garlic, and ginger over medium heat for 3-4 minutes stirring frequently
3. Add soy sauce, rice vinegar, and season with salt and pepper to taste

Ingredients:

-1 medium red bell pepper, finely diced
-6 tablespoons fresh chives
-16 ounces fresh crab meat
-1 cup Panco breadcrumbs
-1 cup mayonnaise
-1/8 teaspoon table salt
-1/2 teaspoon freshly cracked pepper

-1 cup Panco breadcrumbs, for coating
-6 tablespoons clarified butter

1. Preheat the oven to 325° degrees F
2. Cut the ends off of the pepper and remove the insides, finely dice
3. Finely dice the fresh chives
4. Place the crab meat into a medium bowl and break it up checking for any pieces of shell
5. Then add the breadcrumbs, mayonnaise, chives, red pepper, salt, pepper and mix well
6. Divide the mixture up into equal portions, then form into little cakes
7. Sprinkle the breadcrumbs onto a plate and roll each cake in the breadcrumbs to coat
8. Heat a non-stick fry pan over high heat and add the clarified butter and heat until it just begins to smoke
9. Add the crab cakes and then turn the heat down to medium and let cook until golden brown on the one side
10. Meanwhile spray a baking tray with non-stick spray and set aside
11. Once the bottom of the crab cakes are golden, flip and transfer to the baking tray
12. Place into the oven for 12 to 15 minutes
13. Once ready serve immediately with a dollop of dill dressing and garnish with a small sprig of fresh dill or parsley

Fresh Dill Dressing
-1/2 cup mayonnaise
-1 tablespoons fresh dill
-1/8 teaspoon table salt
-1/8 teaspoon white pepper
-2 teaspoons fresh lemon juice
Mix mayonnaise, dill, salt, pepper and lemon juice together and serve with crab cakes

Ingredients:

-18 ciabatta dinner roll slices
-2 tablespoons olive oil
-1 ripe avocado, peeled, pitted and diced
-1 cup diced fresh mango
-1/4 cup chopped red bell pepper
-2 tablespoons snipped fresh basil
-1 tablespoon lime juice
-salt to taste
-black pepper to taste

1. Preheat oven to 400 degrees F
2. Place bread slices on a baking sheet and brush with 1 tablespoon olive oil
3. Bake for 5 to 10 minutes to lightly toast
4. In a large bowl, lightly stir together remaining oil with all remaining ingredients, being careful to not mash avocado
5. Serve with toasted bread slices

Ingredients:

-1 package (8 oz) cream cheese
-1/4 cup milk
-2 teaspoons grated onion
-1 tablespoon steak sauce
-chopped pecans

1. Mix together all ingredients except nuts
2. Form into small balls
3. Place a toothpick in the center of each ball and roll in the chopped pecans
4. Chill and serve

Ingredients:

-1 package (8 oz) cream cheese at room temperature
-1/2 stick butter at room temperature
-1 tablespoon horseradish
-2 teaspoons Worcestershire sauce
-1/2 cup finely chopped red radishes
-1/2 cup thinly sliced green onions
-8 oz smoked salmon, flaked into small chunks
-celery salt to taste

1. With electric mixer, beat the cream cheese, butter, horseradish and Worcestershire until smooth
2. With a spoon, stir in radishes, green onions and salmon
3. Season to taste with celery salt
4. Refrigerate 4 hours or overnights for flavors to blend
5. Serve with crackers or raw vegetables