Svetlana’s Recipes

Ingredients:

-12 oz dried fettuccine
-2 pounds asparagus, cut into 1 inch lengths
-1 tablespoon oil
-2 leeks, halved lengthwise and sliced crosswise
-1 package (8 oz) cream cheese, cut into chunks
-3 tablespoons chopped fresh tarragon
-3 tablespoons minced chives
-6 oz smoked salmon, cut into bite-size pieces
-salt
-pepper

1. In large pot of boiling salted water, cook fettuccine according to package directions.
2. Add asparagus for last 2 minutes of cooking time.
3. Drain, reserving 1 1/2 cups cooking water.
4. Return pasta and asparagus to pot.
5. Meanwhile, in large nonstick skillet, heat oil over medium heat.
6. Add leeks and cook until tender, about 10 minutes.
7. Add reserved pasta water, cream cheese, tarragon and chives, and stir until cream cheese has melted.
8. Pour over pasta, add smoked salmon and toss until combined.
9. Season with salt and pepper to taste.

Ingredients:

-6 (6-oz each) black cod or regular cod fillets
-1/2 cup white miso
-1/4 cup dark brown sugar
-1 teaspoon toasted sesame oil
-2 tablespoons mirin

1. Rinse the fish fillets and pat dry with paper towels
2. Combine the miso, brown sugar, sesame oil, and mirin in a small bowl until the brown sugar is fully dissolved
3. Brush about 2 tablespoons of the miso glaze on ech fillet
4. Let marinate on a plate in the refrigerator for at least 30 minutes to an hour
5. Place the fish on a baking sheet, then set under the broiler until the glaze has caramelized, 3 to 4 minutes
6. Remove the fish from the oven and brush with the remaining glaze
7. Reduce the oven temperature to 375 degrees F and cook until the fish is flaky but moist, another 5 minutes

Ingredients:

-8 oz linguine, uncooked
-3/4 cup Kraft Italian Dressing, divided
-2 cups sliced fresh mushrooms
-1 small onion, thinly sliced
-1 can (14 oz) artichoke hearts, drained, quartered
-1 pound uncooked cleaned large shrimp
-1 tablespoon chopped fresh parsley
-1/4 cup grated Parmesan cheese

1. Cook pasta as directed on package
2. Meanwhile, heat 1/2 cup of the dressing in a large skillet on medium heat
3. Stir in mushrooms, onions and artichokes; cook 3 minutes or until onions are crisp-tender, stirring occasionally
4. Add shrimp and parsley; stir
5. Cook 2 minutes or until shrimp are pink and vegetables are tender; stirring occasionally
6. Drain pasta; return to pot
7. Add shrimp mixture and remaining 1/4 cup dressing; toss lightly
8. Sprinkle with cheese

Ingredients:

-1 pound spaghetti
-3 tablespoons olive oil
-3/4 pound chicken cutlets, cut into thin strips
-1 small head Napa cabbage, shredded
-1 bunch scallions, chopped
-Shiitake mushrooms, stemmed and thinly sliced
-6 cloves garlic, finely chopped
-1 (2 inch) fresh ginger, peeled and grated
-1 teaspoon black pepper
-1/3 cup tamari (dark soy sauce)
-2 tablespoons sesame oil
-2 tablespoons toasted sesame seeds

1. Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente; drain
2. While the pasta is cooking, in a large nonstick skillet, heat the oil over high heat until rippling
3. Add the chicken and stir-fry until golden 3 to 4 minutes
4. Add the cabbage, scallions, mushrooms, garlic and ginger and stir-fry for 2 minutes
5. Season with a little salt and pepper and keep warm
6. In a large bowl, combine the tamari and sesame oil
7. Stir in the spaghetti and toss to coat
8. Sprinkle the sesame seeds on top
9. Using tongs, serve the pasta in bowls and top with the chicken stir-fry

Ingredients:

-1/2 cup freshly grated Parmigiano-Reggiano cheese
-1/2 cup fresh parsley leaves
-1/4 cup fresh basil leaves
-1/4 cup capers, drained
-1 teaspoons grated lemon rind
-3 teaspoons fresh lemon juice
-1 garlic clove, minced
-1 1/2 tablespoons olive oil, divided
-2 pounds skinless, boneless salmon fillets, cut into 1-inch chunks
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-4 cups cooked orzo
-parsley sprigs

1. Prepare grill
2. Combine first 7 ingredients in a food processor
3. Add 1 1/2 tablespoons olive oil to herb mixture; process until smooth, scraping sides; set aside
4. Thread fish evenly on each of 16 skewers
5. Brush fish with remaining 1 tablespoon oil;sprinkle evenly with 1/4 teaspoon salt and pepper
6. Arrange skewers on grill rack coated with cooking spray; grill 1 minute on each side
7. Combine orzo and remaining 1/4 teaspoon salt; toss well
8. Place 1/2 cup orzo on each of 8 plates; arrange 2 skewers on each plate
9. Top each serving with 1 tablespoon herb mixture (pesto)
10. Garnish with parsley sprigs

Ingredients:

-1 1/2 pounds halibut, cut into chunks
-1 large red bell pepper, cut into chunks
-3 tablespoons prepared basil pesto
-2 tablespoons white wine vinegar
-1/2 teaspoon salt

1. Preheat broiler
2. Place fish and bell pepper in a shallow dish
3. Drizzle pesto and vinegar over fish mixture; toss to coat
4. Let fish mixture stand 5 minutes
5. Thread fish and pepper alternately onto each of 4 skewers; sprinkle with salt
6. Place skewers on a jelly-roll pan coated with cooking spray
7. Broil for 8 minutes, turning once

Ingredients:

-2 teaspoons cornstarch
-1 1/2 cups Chicken Broth
-2 tablespoons soy sauce
-2 teaspoons lemon juice
-2 teaspoons fresh grated ginger root
-2 tablespoons vegetable oil
-1 lb. skinless, boneless chicken breast, cut into strips
-4 cups broccoli flowerets
-2 medium carrots, sliced (about 1 cup)
-1 small onion, chopped (about 1/4 cup)
-1/4 cup chopped fresh cilantro leaves
-3 cups hot cooked regular brown rice

1. Mix cornstarch, broth, soy sauce, lemon juice and ginger until smooth; set aside
2. Heat 1 tablespoon oil in medium skillet over medium-high heat
3. Add chicken and stir-fry until browned and done; remove chicken
4. Heat remaining oil over medium heat
5. Add broccoli, carrots and onion and stir-fry until tender-crisp
6. Stir cornstarch mixture and add
7. Cook until mixture boils and thickens, stirring constantly
8. Return chicken to skillet and heat through
9. Sprinkle with cilantro
10. Serve over rice

Ingredients:

Lemon oil:
-1/2 cup extra-virgin olive oil
-1 lemon, zested

Pasta:
-1 pound linguine pasta
-2 tablespoons olive oil
-2 shallots, diced
-2 garlic cloves, minced
-1 pound frozen shrimp
-1/4 cup lemon juice (about 2 lemons)
-1 lemon, zested
-1 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-3 cups arugula
-1/3 cup chopped fresh flat-leaf parsley

1. Combine the olive oil and the lemon zest in a small bowl and reserve
2. Bring a large pot of salted water to a boil over high heat
3. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
4. Drain pasta, reserving 1 cup of the cooking liquid
5. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat
6. Add the shallots and garlic and cook for 2 minutes
7. Add the shrimp and cook until pink, about 5 minutes
8. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper
9. Toss to combine
10. Turn off the heat and add the arugula
11. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta
12. Add the chopped parsley to the pasta and toss to combine
13. Serve immediately

Ingredients:

-4 (6 ounce) salmon fillets
-1 1/2 teaspoons minced garlic
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper

Glaze:
-1/4 cup apricot nectar
-1/4 cup apricot preserves
-1 tablespoon Dijon mustard
-1 1/2 teaspoons white wine vinegar
-1 1/2 teaspoons honey
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper

1. Prepare grill
2. To prepare fish, sprinkle evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper
3. Cover and refrigerate 15 minutes
4. To prepare glaze, combine nectar, preserves, mustard, wine vinegar, honey, salt, and pepper in a small saucepan; bring to a boil
5. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes)
6. Remove from heat and set aside
7. Place fillet, skin side up, on a grill rack coated with cooking spray
8. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork
9. Brush each fillet with 1 tablespoon glaze and grill 30 seconds

Ingredients:

-2 limes freshly squeezed
-1 tablespoon olive oil
-2 tablespoons soy sauce
-2 medium cloves garlic, minced
-1/4 cup dry white wine
-2 tablespoons fresh mint leaves
-1 1/2 inch thick fish fillets (mahi-mahi, tuna, or whitefish)

1. Make the marinade by combining all ingredients, except fish, in a bowl
2. Place fillets in a shallow dish just large enough to accommodate them
3. Pour marinade over fish and turn it, coating both sides. marinate in refrigerator for 1 1/2 to 2 hours, turning several times and spooning marinade over the tops of the fillets
4. Grill over medium hot fire, 8-10 minutes per side, basting before you turn

Ingredients:

-1/2 lb. spaghetti, uncooked
-1/4 cup Asian Toasted Sesame Dressing
-1 lb. boneless skinless chicken breasts, cut into strips
-2 cloves garlic, minced
-1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
-1/2 cup chicken broth
-1 tablespoon peanut butter
-1/4 cup lite soy sauce
-2 tablespoons chopped cilantro
-2 tablespoons chopped Peanuts

1. Cook spaghetti in large saucepan as directed on package
2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat
3. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer pink
4. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 minutes or until chicken is cooked through
5. Drain spaghetti; return to pan
6. Add chicken mixture and soy sauce; mix well
7. Spoon onto serving platter; sprinkle with cilantro and peanuts

Ingredients:

-2 pounds sea scallops
-2 teaspoons Cajun seasoning
-2 teaspoons olive oil
-1/2 teaspoon salt
-Dash freshly ground pepper
-1 tablespoon olive oil
-2 teaspoons unsalted butter
-2 teaspoons parsley, finely chopped
-2 teaspoons fresh dill, chopped

1. In a food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper
2. Refrigerate for about 1 hour
3. Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat
4. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned
5. Serve with Mimosa Dressing and herbs

Mimosa Dressing:
-1/4 cup honey
-1/3 cup orange juice concentrate
-2 tablespoons white wine vinegar
-Salt and fresh ground black pepper, to taste

1. Combine honey, orange juice concentrate, and vinegar in a medium saucepan
2. Simmer for 5 minutes, or until slightly reduced
3. Add salt and pepper to taste

Ingredients:

-5 green bell peppers
-2 pounds ground beef
-1 cup chopped onion
-1 green bell pepper, chopped
-1 (16 ounce) jar chunky pasta sauce
-1/2 cup chopped onion
-1 (6 ounce) package tomato lentil couscous mix
-8 ounces shredded sharp Cheddar cheese

1. Preheat oven to 375 degrees F
2. Cut peppers in half, place them in a 9×13 inch baking dish, and set aside
3. In a large skillet over medium heat, saute the ground beef for 5 minutes
4. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic
5. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous
6. Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous
7. When couscous is done, combine it with the sauce
8. Fill bell peppers with the mixture
9. Top each with shredded cheese
10. Bake for 20 minutes, or until cheese is bubbly and slightly brown on top

Ingredients:

-1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
-1/2 cup milk
-2 tablespoons chopped pimiento
-1 cup frozen peas
-2 cans (about 6 oz. each) tuna, drained and flaked
-2 cups hot cooked medium egg noodles
-2 tablespoons dry bread crumbs
-1 tablespoon butter

1. Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole dish
2. Bake at 400°F for 20 minutes or until hot; stir
3. Mix bread crumbs with butter and sprinkle on top
4. Bake 5 minutes and serve

Ingredients:

Sauce:
-1/4 cup brown sugar
-1 tablespoon fish sauce
-3 tablespoons soy sauce
-6 tablespoons oyster sauce

1. For the sauce, roughly chop the brown sugar, combine with the fish sauce, soy sauce and oyster sauce
2. Bring to a gentle boil then set aside

Mise en Place:
-1 small white onion
-3-4 long red Thai chilies
-4 small green onions
-5 cloves fresh garlic
-2 single chicken breasts
-1 cup toasted unsalted cashews
-1 tablespoon white wine
-1 tablespoon peanut oil
-1/2 teaspoon salt

1. Slice the onion into 3/4 inch pieces
2. Roughly chop the garlic
3. Slice the Thai chilies, green onions and chicken into 2 inch pieces
4. Heat a large fry pan over medium high heat and add the oil
5. Once the pan is hot add the chicken and sauté until half way cooked
6. Add the garlic and sauté for about 30 seconds
7. Add the onions and salt and sauté for another minute
8. Add the chilies and let cook for a minute
9. Add the green onions, sauce and toss to coat
10. Add the cashew nuts and wine
11. Taste for seasoning and serve immediately with rice

Ingredients:

-1 tablespoon olive oil
-4 boneless chicken breast halves
-1 can (10 3/4 oz.) Condensed Golden Mushroom Soup
-1 1/2 cups water
-1 package (1.25 oz.) teriyaki seasoning mix
-1 bag (16 oz.) frozen stir-fry vegetables
-1 1/2 cups uncooked instant white rice

1. Heat oil in skillet
2. Add chicken and cook until browned; remove chicken
3. Add soup, water, seasoning mix and vegetables
4. Heat to a boil
5. Stir in rice
6. Top with chicken
7. Cover and cook over low heat 5 minutes or until done

Ingredients:

-4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
-4 (4 to 6-ounce) pieces salmon
-1/2 cup sliced almonds
-1/2 cup purchased pesto
-3 tomatoes, sliced

1. Preheat the oven to 400 degrees F
2. On a foil-lined baking sheet, place the 4 pieces of puff pastry
3. Also place the 4 pieces of salmon, being careful to make sure they are not touching
4. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds
5. Bake for 10 minutes
6. To serve, place each piece of puff pastry on a plate
7. Top each puff pastry with pesto
8. Top the pesto with 2 slices of tomatoes each
9. Top the tomatoes with the salmon and serve

Ingredients:

-1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
-1 cup ricotta cheese
-3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
-1 egg yolk
-1/3 cup chopped fresh basil leaves
-1 pound lump crabmeat
-1/4 teaspoon salt
-1/4 teaspoon freshly ground white pepper

1. Bring a large pot of salted water to a boil over high heat
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes; drain pasta
3. In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper
4. Preheat oven to 350 degrees F
5. Fill the cannelloni with the crab mixture and place in a buttered baking dish
6. Sprinkle with the remaining Parmesan cheese
7. Bake until bubbly and the top is golden brown, about 15 to 20 minutes
8. Serve immediately

Ingredients:

-1 tablespoon butter
-2 stalks celery, chopped
-1/4 cup chopped green pepper
-1/4 cup sliced green onions
-1 lb. fresh large shrimp, shelled and deveined
-1 can (10 3/4 oz.) Condensed Cream of Chicken Soup
-1/2 cup water
-Dash of cayenne pepper
-Hot cooked rice
-Paprika

1. Heat butter in skillet
2. Add celery, green pepper and green onions and cook until tender
3. Add shrimp and cook 3 to 5 minutes
4. Add soup, water and cayenne pepper and heat through
5. Serve over rice
6. Sprinkle with paprika

Ingredients:

-1 3/4 cups Chicken Broth
-3 tablespoons lemon juice
-1 teaspoon dried basil leaves, crushed
-1 teaspoon dried thyme leaves, crushed
-1/8 teaspoon ground black pepper
-4 bone-in chicken breast halves, skin removed

1. Mix broth, lemon juice, basil, thyme and black pepper
2. Grill or broil chicken 35 minutes or until chicken is done, turning and brushing often with broth mixture
3. Discard remaining broth mixture

Ingredients

-4 mahi mahi fillets
-2 tablespoons butter, divided
-1 clove garlic
-1 tablespoon teriyaki sauce
-2 tablespoons lemon juice
-1 teaspoon honey
-1 tablespoon sesame seeds

1. In skillet set at medium heat, melt 1 tablespoon butter; add garlic, saute until tender
2. Remove from heat
3. Stir in teriyaki, lemon juice, honey and sesame seeds.
4. Pour over mahi mahi fillets, marinate 30 minutes
5. Heat 1 tablespoon butter in skillet; set at medium heat
6. Add mahi mahi fillets, saute 4-5 minutes on each side, basting with marinade
7. Garnish mahi mahi fillets with parsley

Ingredients:

-1 ½ pounds Shark steak, cut into 1-inch thick
-1/2 cup soy sauce
-1 tablespoon sesame oil
-1 tablespoon olive oil
-2 tablespoons lemon juice
-¼ teaspoon ground ginger
-2 clove garlic, minced
-½ teaspoon sugar
-fresh parsley, for garnish

1. Combine all ingredients except shark steaks in shallow baking dish
2. Marinate steaks about 2 hours, turning occasionally
3. Pour off excess marinade and reserve
4. Broil shark steaks about 7 or 9 minutes on each side, brushing with reserved marinade when turning
5. Garnish with fresh parsley

Ingredients:

-2 mahi mahi fillets
-3 tablespoons honey
-3 tablespoons soy sauce
-3 tablespoons balsamic vinegar
-1 tablespoon gingerroot, finely grated
-1 garlic clove, minced
-1 teaspoon sesame oil
-2 teaspoons olive oil
-salt and pepper
-1 tablespoon olive oil (reserved)

1. Mix all ingredients in a ziploc bag and add fish
2. Leave in fridge to marinate for up to 2 hours
3. Preheat oven to 400 degrees F
4. In an oven safe skillet, heat 1 tablespoon olive oil on medium high heat
5. Place fish in skillet
6. Leave the fish to sizzle away for 5 minutes
7. Flip the fish over and place entire pan in the oven for 15 minutes
8. Serve immediately

Ingredients:

-1 3/4 cups Chicken Broth
-2 tablespoons soy sauce
-1 tablespoon vinegar
-1 teaspoon sugar
-1 teaspoon garlic powder
-1/8 teaspoon crushed red pepper
-4 skinless, boneless chicken breast halves

1. Mix broth, soy, vinegar, sugar, garlic powder and red pepper in shallow dish
2. Add chicken and turn to coat
3. Cover and refrigerate 1 hr
4. Remove chicken from marinade
5. Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade
6. Heat remaining marinade to a boil and serve with chicken

Ingredients:

-4 boneless skinless chicken breast halves
-4 slices deli ham
-2 slices Havarti cheese, halved
-1/4 cup butter, melted
-1 envelope seasoned coating mix

1. Flatted chicken to 1/4-inch thickness
2. Place ham and cheese down the center of each; roll up and secure with toothpicks
3. Place butter and coating mix in separate shallow bowls
4. Dip chicken in butter, then roll in coating mix
5. Place in a greased dish
6. Cover loosely and microwave on high for 5-7 minutes
7. Turn chicken over; cook 5-6 minutes longer or until juices run clear
8. Let stand for 5 minutes
9. Discard toothpicks and serve

Ingredients:

-Parchment paper
-1 bulb fennel, cored and thinly sliced
-1 large onion, thinly sliced
-4 large cloves garlic, chopped
-1/2 cup pitted and chopped black and green olives
-2 pounds thick cod fillets, cut into 4 portions
-Salt and pepper
-1/4 cup flat-leaf parsley, chopped
-Extra-virgin olive oil, for drizzling
-1 lemon

1. Preheat oven to 400 degrees F
2. Rip off 4 sheets of parchment paper, each a little over a foot long
3. Make layered stacks dividing the fennel, onions, garlic, olives, and cod among the parchment pieces, working in the center of each piece of paper
4. Season the cod with salt and pepper and top with parsley
5. Drizzle extra-virgin olive oil over the fish portions
6. Fold the top and bottom edges together and crease several times then crease up the ends of the packets
7. Arrange the packets on the baking sheet and place in the center of the hot oven
8. Bake packets 20 minutes
9. Serve a packet per dinner plate
10. Cut lemon into wedges and serve to squeeze down over the hot fish

Ingredients:

-1 large loaf foccacia bread
-2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice
-3 eggs
-1/4 cup chopped fresh basil leaves
-1/4 cup grated Parmesan
-1/4 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-1 cup milk

1. Preheat the oven to 350 degrees F
2. Cut the top off the foccacia and hollow out the bread inside
3. Tear the top of the foccacia and the inside bread into 1-inch pieces and save for the egg mixture
4. Brush the inside of the foccacia with the olive oil
5. Place on a baking sheet and toast for 10 minutes
6. Meanwhile, in a large bowl, whisk the eggs
7. Add the basil, cheese, salt, pepper, and milk; whisk lightly
8. Stir in up to 4 cups of the bread pieces
9. Carefully pour the egg mixture into the toasted foccacia bottom
10. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes
11. Cut the baked foccacia into 6 to 8 pieces and serve immediately

Ingredients:

-1 cup chicken broth
-1 cup tomato sauce
-6 slices bacon
-2 onions, diced
-1 cup uncooked white rice
-2 tomatoes, diced
-2 green bell peppers, diced
-1/2 teaspoon chili powder
-1/2 teaspoon salt and pepper to taste
-1 (10 ounce) can sliced black olives, drained (optional)
-1 (10 ounce) can whole kernel corn, drained (optional)

1. In a small saucepan over medium heat, combine chicken broth and tomato sauce 2. Bring to a boil while cooking the following
3. In a large skillet over medium heat, cook bacon until evenly brown
4. Chop bacon, and set aside, reserving the bacon fat
5. Add onion to skillet, and saute until tender
6. Stir in rice, and cook until lightly browned, 3 to 5 minutes
7. Pour in boiling chicken broth and tomato sauce
8. Add diced tomatoes, green peppers, and chopped bacon
9. Season with chili powder, salt, and pepper
10. Cover, and simmer for 30 to 40 minutes
11. Stir in black olives and corn

Ingredients:

-8 oz dried fusilli pasta
-3 tablespoons soy sauce
-1 tablespoon plum sauce
-1 tablespoon toasted sesame oil
-1 tablespoon olive oil
-1 medium red sweet pepper, cut into bite-size pieces
-1 cup pea pods, trimmed
-12 oz frozen peeled and deveined large shrimp without tails, thawed
-2 cloves garlic, minced
-1 teaspoon grated fresh ginger
-1/4 teaspoon ground black pepper
-2 green onions, thinly sliced
-2 teaspoons sesame seeds, toasted

1. Cook pasta according to package directions; drain and keep warm
2. For sauce, stir together soy sauce, plum sauce and sesame oil; set aside
3. Pour oil into a large skillet
4. Cook and stir sweet pepper and beans in hot oil 5 inutes
5. Add shrimp, garlic, ginger, and black pepper
6. Cook and stir 2 to 3 minutes
7. Stir in sauce and pea pods
8. Stir in pasta; heat through
9. To serve, top with onions and sesame seeds

Ingredient:

-8 oz dried bow tie pasta
-2 medium avocados, halved, seeded, peeled, and coarsely chopped
-6 slices bacon, crisp cooked, drained, and crumbled
-2/3 cup chopped fresh basil
-2 tablespoons lemon juice
-1 tablespoon olive oil
-3 cloves garlic, minced
-1/4 teaspoon ground black pepper
-1/8 teaspoon salt
-1/2 cup finely shredded Romano cheese

1. Cook pasta according to package directions; drain
2. Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper and salt
3. Add the hot pasta and toss to combine
4. Transfer to a serving bowl
5. Sprinkle with cheese

Ingredients:

-10 skinless, boneless chicken breast halves
-1 (16 fl oz) bottle balsamic vinaigrette salad dressing
-2 tomatoes, sliced
-2 pounds fresh mozzarella cheese, sliced
-1 bunch fresh basil leaves
-2 tablespoons balsamic vinegar
-salt and freshly ground black pepper to taste

1. Place chicken in a shallow dish
2. Pour the dressing over it, cover, and marinate in the refrigerator for 12 to 24 hours
3. Coat a large skillet with oil, and set over low heat
4. Remove the chicken from the marinade and discard the marinade
5. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear
6. Arrange chicken on a serving platter
7. Place a generous slice of fresh mozzarella on top of each piece
8. Place a leaf of basil on top of the cheese, and cover with a slice of tomato
9. Dash balsamic vinegar over the platter, and season with salt and pepper

Ingredients:

-6 medium bell peppers, cored
-1 lb. cooked salad shrimp
-1/2 cup chopped celery
-2 cups cooked rice
-4 tablespoons fresh dill

1. Core bell peppers
2. Mix shrimp, celery, rice and fresh dill in a bowl
3. Spoon into peppers and bake for 35 minutes at 350 degrees
4. Serve warm

Ingredients:

-2 tablespoons balsamic vinegar
-1 1/2 tablespoons sun-dried tomato oil
-1 tablespoon chopped, drained drained sun-dried tomatoes
-1/4 teaspoon ground black pepper
-1 garlic clove, minced
-4 cups shredded cooked chicken breast
-1 cup chopped tomato
-1/2 cup grated Asiago cheese
-1/4 cup thinly sliced fresh basil
-6 pitas, cut in half
-3 cups mixed baby greens

1. Combine vinegar, sun-dried tomato oil, sun-dried tomatoes, black pepper and garlic in a large bowl
2. Stir in chicken, tomato, cheese, and basil
3. Line each pita half with 1/4 cup greens
4. Divide chicken mixture evenly among pita halves

Ingredients:

-1 slice smoked bacon
-1/2 teaspoon salt
-1/2 teaspoon smoked paprika
-1/4 teaspoon black pepper
-4 skinless halibut fillets
-2 teaspoons bottled minced garlic
-1 (6 oz) package fresh baby spinach

1. Cook the bacon in a large skillet over medium heat until crisp
2. Remove bacon from pan, and crumble; set aside
3. Combine 1/2 teaspoon salt, smoked paprika, and 1/4 teaspoon black pepper in a small bowl
4. Sprinkle spice mixture evenly over fish
5. Add fish to drippings in pan, and cook for 4 minutes on each side
6. Remove fish from pan, and keep warm
7. Add 2 teaspoons garlic to pan, and cook for 1 minute, stirring frequently
8. Stir in bacon
9. Add spinach to pan, and cook for 3 minutes
10. Serve with fish

Ingredients:

Salad:
-1 head torn Boston lettuce
-1 1/2 pounds tomatoes, cored and cut into wedges
-1/3 cup thinly sliced red onion
-2 tablespoons olive oil
-4 salmon fillets, skinned
-1/3 cup crumbled feta cheese
-ground black pepper

Dressing:
-1/2 cup buttermilk
-1/4 cup sour cream
-1 tablespoon chopped fresh dill
-1 tablespoon cider vinegar
-1/2 garlic clove, minced
-1/4 teaspoon salt
-1/4 teaspoon pepper

1. Prepare grill
2. While waiting for grill to heat, make the dressing
3. Process all dressing ingredients in a blender about 20-30 seconds; cover and refrigerate
4. Assemble the salad by dividing the lettuce among 4 plates
5. Divide the tomatoes and onion, and layer over the lettuce; set aside
6. Rub 2 tablespoons olive oil over both sides of salmon fillet
7. Grill salmon over high heat 2-3 minutes, then carefully flip the fillets and grill until cooked through
8. Transfer 1 salmon fillet to each plate
9. Drizzle salads with the dressing, and top with crumbled feta and freshly ground pepper

Ingredients:

-4 salmon fillets, about 5 ounces each
-10 ounces baby spinach, coarsely chopped
-2 tablespoons basil & garlic pesto
-1 tablespoon sun-dried tomatoes, finely chopped
-1 tablespoon pine nuts

1. Heat oven to 400 degrees F
2. Make a slit two-thirds of the way through the center of each fillet
3. Season each fillet with salt and pepper
4. In a bowl, combine spinach, pesto, sun-dried tomatoes and pine nuts
5. Spoon mixture into the salmon
6. Arrange fillets on a tray lined with foil
7. Roast for 10 to 15 minutes or until the spinach mixture is heated through
8. Serve with your favorite salad

Ingredients:

-3/4 cup instant brown rice
-2 tablespoons tequila
-2 tablespoons fresh lime juice
-2 teaspoons olive oil
-1 teaspoon Tabasco chipotle sauce
-2 garlic cloves, minced
-24 large shrimp, peeled and deveined, with tails on
-8 bamboo skewers, soaked in cold water for 15 minutes
-1/2 teaspoon salt
-6 tablespoons minced fresh cilantro, divided
-8 lime wedges

1. Prepare rice according to package directions
2. Prepare grill
3. Combine tequila, lime juice, olive oil, chipotle sauce and garlic in a medium bowl
4. Add shrimp; toss to coat, and let stand for 10 minutes
5. Thread 3 shrimp onto each skewer, reserving remaining marinade
6. Coat grill with oil; place skewers on grill
7. Cover and cook on medium-high heat 5 minutes
8. Brush with remaining marinade
9. Turn skewers; brush again
10. Cover and grill 4 more minutes
11. Meanwhile, transfer the rice to a medium bowl; stir in slat and 4 tablespoons cilantro
12. Spoon 3/4 cup rice onto each of 4 serving plates; top each with 2 skewers and remaining cilantro
13. Serve with lime wedges

Ingredients:

-1 tablespoon Worcestershire sauce
-1 tablespoon cider vinegar
-1 tablespoon soy sauce
-1 teaspoon chili powder
-1 clove garlic, minced
-1 1/2 pounds boneless, skinless chicken thighs, cut into strips
-1 tablespoon olive oil
-1 onion, thinly sliced
-1 green bell pepper, sliced
-1 lemon, juiced

1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder and garlic
2. Place chicken in sauce, and turn once to coat
3. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours
4. Heat oil in a large skillet over high heat
5. Add chicken strips to the pan, and saute for 7 minutes
6. Add the onion and green pepper, and saute another 5 minutes
7. Remove from heat, and sprinkle with lemon juice
8. Serve with warm tortillas

Ingredients:

-4 (6-ounce each) pieces halibut steaks
-1/4 teaspoon ground black pepper
-1/2 teaspoon salt

1. Place the fish on a parchment-lined roasting dish
2. Sprinkle with salt and pepper and bake for 10 to 12 minutes depending on thickness
3. Gently transfer the fish to a serving plate
4. Top with the grapefruit and fennel salsa (recipe listed) and serve immediately

Ingredients:

-1/4 cup minced red onion
-1 tablespoon Dijon mustard
-1 teaspoon ground cumin
-1 teaspoon paprika
-1/2 teaspoon ground black pepper
-1/8 teaspoon salt
-1 (15 oz) can garbanzo beans, rinsed and drained
-1 slice whole wheat bread, torn into pieces
-1 large egg
-1 large egg white
-1 1/2 tablespoons olive oil
-2 (6 inch) whole wheat pitas, split
-1 cup arugula
-1/2 cup Cucumber-Yogurt Dressing (recipe follows)

1. Combine first 10 ingredients in a food processor; pulse 6 times or until well blended
2. Heat olive oil in a large nonstick skillet over medium-high heat
3. Spoon about 1/3 cup bean mixture per patty into pan; cook 4 minutes on each side or until golden brown
4. Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing in each pita half

Cucumber-Yogurt Dressing:
-1 cup plain yogurt
-1/2 cup diced seedless cucumber
-1/4 cup minced red onion
-1 teaspoon fresh lemon juice
1. Combine all ingredients in a small bowl
2. Cover and chill before serving

Ingredients:

-1 tablespoon butter
-3 garlic cloves, minced
-1 tablespoon flour
-1 1/3 cups milk
-1 1/4 cups grated fresh Parmigiano-Reggiano cheese, divided
-2 tablespoons cream cheese
-1/2 teaspoon salt
-4 cups hot cooked fettuccine (8 ounces uncooked pasta)
-2 teaspoons chopped fresh parsley

1. Melt butter in a medium saucepan over medium heat
2. Add garlic; cook 1 minute, stirring frequently
3. Stir in flour
4. Gradually add milk, stirring with a whisk
5. Cook 6 minutes or until mixture thickens, stirring constantly
6. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt
7. Toss sauce with hot pasta
8. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley
9. Serve immediately

Ingredients:

-1 tablespoon oil
-4 salmon fillets (1 lb.)
-1 cup fat free milk
-1/2 cup (1/2 of 8-oz. tub) Philadelphia Cream Cheese Spread
-1/2 cup chopped cucumbers
-2 tablespoons chopped fresh dill

1. Heat oil in large skillet on medium-high heat
2. Add salmon; cook 5 minutes on each side or until salmon flakes easily with fork
3. Remove from skillet; cover to keep warm
4. Add milk and cream cheese spread to skillet; cook and stir until cream cheese spread is melted and mixture is well blended
5. Stir in cucumbers and dill
6. Return salmon to skillet
7. Cook 2 minutes or until heated through
8. Serve salmon topped with the cream cheese sauce

Ingredients:

-2 large bunches fresh rosemary
-1 large red onion, thinly sliced
-1 (2 to 3 pound) salmon fillet with skin
-2 large lemons, thinly sliced
-1/3 cup olive oil
-salt
-freshly ground black pepper

1. Preheat oven to 450 degrees F
2. Arrange half of rosemary sprigs in single layer in center of baking sheet
3. Arrange sliced red onion on top of the rosemary
4. Place salmon, skin side down, on the onion
5. Sprinkle with salt and pepper
6. Cover salmon with remaining rosemary sprigs
7. Arrange lemon slices over rosemary
8. Drizzle olive oil over
9. Sprinkle lemon slices with salt
10. Bake, uncovered, 8 to 12 minutes
11. Carefully remove salmon from pan and transfer onto individual serving plates
12. Serve with roasted onions and lemon slices

Ingredients:

-1/4 cup butter
-3 tablespoons minced fresh fennel
-3 large cloves garlic, minced
-1 lb peeled and deveined shrimp
-1/4 cup white wine
-2 tablespoons fresh lemon juice
-hot cooked pasta (any kind you like)

1. Melt butter in a medium skillet
2. Add fennel and garlic; cook over low heat for 8 minutes, stirring frequently
3. Increase heat to medium and add shrimp to skillet
4. Cook, stirring constantly, for 5 more minutes
5. Stir in wine and lemon juice and cook for 2 minutes more or until shrimp is pink
6. Serve over pasta

Ingredients:

-8 cups chicken broth
-2 tablespoons extra virgin olive oil
-2 cups Arborio rice
-1/2 cup dry white wine
-1/2 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
-18 large shrimp, shelled and deveined
-1/2 cup butter
-1 1/2 cups Parmesan cheese
-Salt and pepper, to taste
-1 cup chopped tomatoes
-Fresh parsley, chopped
-1/2 cup yellow onions, chopped

1. In a large pot or saucepan, bring the broth to a simmer and leave on low heat until needed
2. In a separate, large nonstick pan, heat the olive oil over medium heat
3. Add the onions and cook for approximately three minutes
4. Once the onions are translucent, add the rice, stir to coat thoroughly and cook for one minute
5. Add the white wine and stir until completely absorbed
6. Slowly add ½ cup of broth to the risotto and stir until completely absorbed
7. Repeat this step until 4 cups of broth have been added
8. Continue to stir the risotto frequently to avoid sticking
9. While the risotto is cooking, add the asparagus and shrimp to the remaining broth and cook for approximately two minutes or until the shrimp are pink in color
10. When finished, remove the asparagus and shrimp from the broth and add them to the pot with risotto
11. Continue to add ½ cup of broth at a time until desired creaminess is reached
12. Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste
13. Sprinkle with chopped tomatoes and parsley before serving

Ingredients:

-5 cups chicken broth
-2 tablespoons butter
-2 ounces pancetta, chopped
-1 link (about 6 ounces) spicy Italian sausage, casing removed
-3/4 cup finely chopped onion
-1 cup chopped red bell pepper
-4 ounces button mushrooms, coarsely chopped
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1 1/2 cups medium-grain white rice
-3/4 cup dry white wine
-1/2 cup freshly grated Parmesan
-1 tablespoon chopped fresh Italian parsley leaves

1. In a medium saucepan, bring the broth to a simmer
2. Cover the broth and keep warm over low heat
3. In a large saucepan, melt the butter over medium heat
4. Add the pancetta and sausage and saute until golden brown, about 5 minutes
5. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes
6. Season with salt and pepper
7. Add the rice and stir to coat
8. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute
9. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes
10. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, about 25 to 30 minutes total 11. Remove from the heat
12. Stir in 3/4 of the Parmesan
13. Transfer the risotto to a serving bowl
14. Sprinkle with the parsley and remaining Parmesan and serve immediately

Ingredients:

-1 medium eggplant
-20 pasta shells, stuffing size
-1 lb extra-firm tofu
-1/4 cup capers
-1/4 cup Kalamata olives, pitted, finely diced
-2 tablespoons fresh rosemary leaves, minced
-1 tablespoon fresh thyme
-5 sun-dried tomatoes, diced
-1 teaspoon salt
-1 tablespoon extra-virgin olive oil
-2 cups tomato pasta sauce

1. Preheat the oven to 400 degrees F
2. Slice the eggplant in half lengthwise and place the halves cut sides down on a lightly oiled baking dish
3. Bake until the flesh is soft and the skin is wrinkled about 20 minutes
4. When done, remove from the oven and cool
5. Meanwhile, bring a large pot of water to boil
6. Cook the shells until al dente, 6 to 8 minutes
7. Drain and rinse with cool water
8. Scoop the eggplant flesh into a large bowl
9. Crumble the tofu into the same bowl and then add remaining ingredients, except the oil and pasta sauce; mix well
10. Coat a baking dish with the oil
11. Fill each shell with about 2 tablespoons of the eggplant mixture
12. Arrange the shells, filling side up, in the baking dish
13. Pour the sauce over the tops of the shells, allowing some to dribble onto the bottom of the dish
14. Cover with foil and bake 20 minutes
15. Uncover during the final 5 minutes of baking
16. Serve hot

Ingredients:

-1 1/2 cups dry pancake mix
-1/2 cup flax seed meal
-1 cup skim milk
-2 eggs
-1 cup fresh or thawed frozen blueberries

1. Set a nonstick skillet over medium heat
2. In a medium bowl, stir together the pancake mix and flax seed meal
3. In a separate bowl or measuring cup, whisk together the milk and eggs
4. Pour the liquid into the dry ingredients, and stir just until moistened
5. Spoon 1/4 cupfuls of batter onto the hot skillet
6. Sprinkle with as many blueberries as desired
7. Cook until bubbles appear on the surface, then flip and cook until browned on the other side
8. Serve warm

Ingredients:

-12 lasagna noodles
-3 tablespoons unsalted butter
-1 small onion, finely chopped
-2 cloves garlic, minced
-3 tablespoons all-purpose flour
-2 1/2 cups half-and-half
-1 cup grated Romano
-1/2 teaspoon salt
-1/4 teaspoon pepper
-3/4 pound sea scallops, cut in half or quartered if very large
-3/4 pound medium shrimp, peeled and deveined
-1/2 cup grated Parmesan

1. Preheat the oven to 375 degrees F
2. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray
3. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes
4. Drain and set aside
5. Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes
6. Add the garlic and cook about 1 minute more
7. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more
8. When the sauce has thickened, add the cheese and stir well
9. Add the salt and pepper and stir again
10. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 2 to 4 minutes
11. Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan
12. Cover the bottom of the pan with 4 noodles, placing them side by side
13. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly
14. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood
15. Cover with the last 4 noodles and the remaining sauce (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce)
16. Tuck in any edges of the noodles so they’re all coated with sauce
17. Top with the Parmesan
18. Bake for 20 to 25 minutes, uncovered, until bubbly
19. Allow to sit for 10 minutes before slicing

Ingredients:

-2 tablespoons olive oil, divided
-2 skinless, boneless chicken breast halves, cut into cubes
-1 carrot, sliced diagonally into 1/4-inch pieces
-1 (10 oz) package frozen broccoli florets, thawed
-2 cloves garlic, minced
-12 ounces angel hair pasta
-2/3 cup chicken broth
-1 teaspoon dried basil
-1/4 cup grated Parmesan cheese

1. Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken
2. Cook, stirring, until chicken is cooked through, about 5 minutes
3. Remove from skillet and drain on paper towels
4. Heat remaining oil in same skillet
5. Begin heating water for pasta
6. Ad carrot to skillet; cook, stirring, for 4 minutes
7. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer
8. Cook pasta according to package directions
9. While pasta is cooking, add chicken broth, basil and Parmesan cheese to skillet
10. Stir to combine
11. Return chicken to skillet
12. Reduce heat and simmer for 4 minutes
13. Drain pasta
14. Place in a large serving bowl
15. Top with chicken and vegetable mixture
16. Serve immediately