-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.

-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.

-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

-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

-2 pounds shrimp, peeled and deveined
-1 cup fresh mint leaves
-3 tablespoons fresh lemon juice
-3 tablespoons olive oil
-1 large English cucumber, seeded and diced
-zest of 1 lemon
-salt
-ground black pepper

1. Bring a large saucepan of water to a boil
2. Add the shrimp and let cook for 4 minutes, then drain
3. Transfer the shrimp to a dish and set in the refrigerator to cool completely, at least 1 hour, then drain and pat dry
4. Put the mint in a food processor and pulse to coarsely chop
5. Add the lemon juice, then, with the machine running, slowly pour the oil through the feed tube until incorporated
6. In a serving bowl, toss together the shrimp, cucumber, mint mixture, lemon zest, salt, and pepper until well combined

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

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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

-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 carefullyBlack IrishAmerican Outlaws release

-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.

-2 1/2 tablespoons olive oil
-1 pound large scallops
-2 tablespoons flour
-1 cup white wine
-1 tablespoon chopped onion
-1 tablespoon chopped green bell pepper
-1 1/2 tablespoons chopped fresh dill
-4 cherry tomatoes, quartered
-2 tablespoons lemon juice
-1 tablespoon lemon zest
-2 tablespoons butter

1. Heat the olive oil in a skillet over medium heat
2. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown
3. Remove the scallops from the skillet, and drain excess oil
4. Stir in the white wine, scraping up the browned bits from the bottom of the skillet
5. Mix the onion, green bell pepper, and dill into the skillet
6. Cook and stir for about 2 minutes
7. Mix in the tomatoes, lemon juice, and lemon zest
8. Continue cooking about 1 minute, then mix in the butter until melted
9. Return the scallops to the skillet, and cook just until heated through

-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

-3 cups chicken broth
-1 cup orzo
-1/4 cup red wine vinegar
-salt
-pepper
-2 (6 ounces each) cans tuna, drained
-15.5 oz can chickpeas, drained
-1 cup grape tomatoes, cut in half
-1 yellow or red bell pepper, chopped
-1/2 red onion, chopped
-1/2 cup chopped fresh basil
-1/2 cup crumbled feta cheese

1. In a sauce pan, bring the broth to a boil
2. Stir in the orzo and cook until al dente
3. Drain and cool slightly
4. Meanwhile, in a large serving bowl, season the vinegar with salt and pepper and mix until the salt dissolves; set aside
5. Add the orzo to the dressing and toss to mix
6. Add the chickpeas, tomatoes, bell pepper, onion and basil to the orzo
7. Break up the tuna with a fork and add to the salad with the feta cheese

-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:

-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

-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.

-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

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

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-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

-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

-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 tasteFrost/Nixon movie download Gnaw release

-2 (8 ounce) ahi tuna steaks
-3 tablespoons sesame oil
-3 tablespoons soy sauce
-1 tablespoon ginger powder
-2 cloves garlic, minced
-1 green onion thinly sliced
-2 teaspoon lime juice

1. Mix sesame oil, soy sauce, ginger, garlic, onion, and lime juice together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour
2. Heat a non-stick skillet over medium high to high heat
3. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side
4. Remove from pan and slice into 1/4-inch thick slices
5. Sprinkle with a few green onion slices

-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

• Thursday

Halibut:
-1 (6-ounce) halibut steak
-2 teaspoons extra-virgin olive oil
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper

Salad:
-1 head frisee, chopped
-1 cup arugula, chopped
-10 cherry tomatoes, halved
-1 (15-ounce) can garbanzo beans
-1 fennel bulb, stalk removed, halved, and thinly sliced
-1/4 cup extra-virgin olive oil
-2 lemons, juiced
-2 teaspoons honey
-1 teaspoon ground cumin
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper

1. For the halibut: Place a grill pan over medium-high heat
2. Brush the halibut with olive oil and season both sides with salt and pepper
3. Grill until cooked through, about 4 minutes per side
4. Let the fish rest for a few minutes then cut into 1-inch cubes

1. For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel
2. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper
3. Drizzle the olive oil mixture over the salad and toss to combine
4. Top with halibut and serve

-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 serveThe Misfits move Julius Caesar download

-8 fresh salmon fillets, 3/4″ thick (about 1 1/2 lb.)
-Freshly ground black pepper
-3 tablespoons olive oil
-4 1/2 teaspoons cornstarch
-1 3/4 cups Chicken Broth
-3 tablespoons balsamic vinegar
-1 tablespoon orange juice
-1 tablespoon brown sugar
-Orange slices for garnish

1. Place the salmon in a shallow baking dish
2. Sprinkle with black pepper and drizzle with oil
3. Bake at 350°F. for 15 minutes or until the fish flakes easily when tested with a fork
4. Stir the cornstarch, broth, vinegar, orange juice, brown sugar and orange peel into a 2-quart saucepan over high heat
5. Heat the mixture to a boil
6. Cook and stir until the mixture boils and thickens
7. Place the salmon on a serving platter and serve with the sauce
8. Garnish with the orange slices