Svetlana’s Recipes

Ingredients:

-2 tablespoons unsalted butter
-3 cloves garlic, chopped
-1 1/2 pounds large shrimp - peeled and deveined
-1/2 cup tequila
-1/2 cup chopped fresh cilantro
-salt and pepper to taste

1. Melt butter in a large skillet over medium heat
2. Saute garlic until light brown
3. Place shrimp in the pan, and cook for 3 minutes
4. Pour in tequila, and season with cilantro, salt, and pepper
5. Cook for 2 more minutes
6. Serve over rice

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:

-3/4 cup chopped onion
-1/2 cup slivered almonds
-1 tablespoon butter
-2 cups chicken broth
-2 cups uncooked instant rice
-1/2 cup frozen peas
-1/2 teaspoon salt
-1/4 teaspoon pepper

1. In a large skillet, sauce onion and almonds in butter for 5-6 minutes or until onion is tender and almonds are golden brown
2. Add broth and bring to a boil
3. Stir in the rice, peas, salt and pepper
4. Cover and remove from heat
5. Let stand for 6-8 minutes or until liquid is absorbed

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 pound seedless cucumbers
-4 tablespoons Kosher salt
-6 tablespoons finely chopped fresh dill
-2 cloves garlic, thinly sliced

1. Wash the cucumbers
2. Thinly slice cucumbers lengthwise
3. Place the cucumbers, salt, dill and garlic in an airtight container and toss well
4. Let the ingredients marinate for 15 minutes in the refrigerator
5. Serve as a side dish

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:

-1 Can of Cream of Mushroom Soup
-2 cups cooked white rice
-fresh herbs for garnish (dill or parsley)

1. Empty cream of mushroom soup into a sauce pan
2. Add a can of water in with cream of mushroom soup
3. Turn stove on medium high heat and cook until mixture is hot
4. Pour over hot rice and garnish with fresh herbs

Ingredients:

-1 1/2 cups instant white rice, uncooked
-1 cup reduced-sodium chicken broth
-1/2 cup orange juice
-2 teaspoons soy sauce
-1/4 cup sliced green onions
-3 tablespoons Sliced Almonds

1. Combine rice, broth, orange juice and soy sauce in microwaveable bowl; cover
2. Microwave on high 5 minutes
3. Let stand 5 minutes or until liquid is absorbed
4. Fluff rice with fork; sprinkle with onions and almonds

Ingredients:

-1 cup short-grain white rice (cooked)
-6 ripe but firm large tomatoes
-4 tablespoons olive oil, plus extra for drizzling
-Salt and freshly ground black pepper
-1 garlic clove, minced
-3 tablespoons chopped fresh basil leaves
-2 tablespoons chopped fresh Italian parsley leaves
-1/4 cup grated Parmesan

1. Preheat the oven to 350 degrees F
2. Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops
3. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl
4. Reserve 1/4 cup of the tomato juice and pulp
5. Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil
6. Place the hollowed tomatoes in the prepared dish
7. Toss the rice with the reserved tomato juice and pulp
8. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste; combine well
9. Spoon the rice mixture into the hollowed tomatoes, mounding slightly
10. Sprinkle leftover stuffing on the bottom of the pan
11. Drizzle entire dish with olive oil
12. Place the reserved tomato slices atop the tomatoes
13. Bake until the rice is heated through, about 20 minutes
14. Serve hot or at room temperature

Ingredients:

-1 medium head cauliflower, cut into wide florets (8 cups)
-2 tablespoons extra virgin olive oil
-1/4 teaspoon salt

1. Preheat oven to 450 degrees F
2. Toss cauliflower with oil and salt in a large bowl
3. Spread in one layer in a large baking pan and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes

Ingredients:

-1/2 cup olive oil
-1/2 cup long grain rice
-1/2 teaspoon salt
-2 tomatoes, diced
-1 small onion, diced
-4 cloves garlic, minced
-2 teaspoons cumin
-4 tablespoons tomato paste
-4 cup water, boiled

1. In a medium saucepan, over medium heat, fry rice in oil until slightly golden, about 3-5 minutes
2. Add salt, cumin, onion and garlic and sauté 1 minute
3. Add tomato, tomato paste and boiling water
4. This should boil almost immediately; turn down heat to low, cover and cook for about 20 minutes, or until water has evaporated

Ingredients:

-1/2 cup all-purpose flour
-salt and freshly ground black pepper
-1 pound jumbo shrimp, peeled and deveined
-2 tablespoons unsalted butter
-2 tablespoons olive oil
-2 garlic cloves, finely chopped
-2 shallots, finely chopped
-1 lemon, juiced
-1/2 cup chicken broth
-Chopped fresh flat-leaf parsley, for garnish

1. Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly
2. Dredge the shrimp in the seasoned flour to coat all sides
3. Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown
4. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm
5. Remove the shrimp to a side plate and cover to keep warm
6. Put the pan back on the heat and add the garlic and shallots
7. Cook and stir for 1 minute until soft
8. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly
9. Put the shrimp back in the pan and coat in the lemon sauce
10. Season with salt and pepper and garnish with chopped parsley before serving

Ingredients:

-1 1/2 cups converted long-grain rice
-1 (15-ounce) can diced tomatoes
-1 (4-ounce) can diced green chiles
-2 tablespoons chipotle taco seasoning
-3 1/3 cups water

1. Combine all ingredients in a saucepan and bring to boil
2. Reduce heat to medium-low and simmer, covered, for 20 minutes
3. Remove from heat
4. Let stand covered for 5 minutes
5. Fluff with a fork and serve

Ingredients:

-12 ounces shelled cooked crab
-1/4 cup finely diced celery
-1/4 cup minced fresh chives
-1/4 cup mayonnaise
-1 large egg
-2 teaspoons Dijon mustard
-1/4 teaspoon hot sauce
-1 1/4 cups dried bread crumbs
-Roasted Pepper-Chive Aioli
-Fresh chives, rinsed and cut into 1-inch lengths

1. Sort through crab and discard any bits of shell
2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork
3. Add crab and 1/4 cup bread crumbs; stir gently just to mix
4. Put remaining 1 cup bread crumbs in a shallow bowl
5. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick
6. Turn each cake in bread crumbs to coat on all sides, pressing gently to make crumbs adhere
7. Place cakes slightly apart in an oiled 12- by 17-inch baking pan
8. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes
9. With a spatula, transfer crab cakes to a platter
10. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake
11. Garnish platter with fresh chives
12. Serve hot

Roasted Pepper-Chive Aioli
1. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic

Ingredients:

-1 package (6 oz.) Stuffing Mix for Turkey
-1-1/2 lb. lean ground beef
-1 egg, lightly beaten
-1/2 cup water
-2 cups sliced mushrooms
-2 medium green peppers, sliced (about 2 cups)
-4 cups spaghetti sauce

1. Combine stuffing mix, meat, egg and water
2. Shape into 1-inch balls
3. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce
4. Cover with lid and cook on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours)

Ingredients:

-4 small new potatoes (red or white, about 1 1/2 inches in diameter)
-2 tablespoons butter
-1 clove garlic, minced
-1 teaspoon chopped fresh thyme leaves
-1 teaspoon chopped fresh rosemary leaves
-2 small zucchini, cut in 1/2 lengthwise
-Pinch salt and freshly ground black pepper
-1/4 cup grated Parmesan

1. Bring a medium pot of water to a boil over high heat
2. Add the potatoes and cook until just tender, about 8 to 10 minutes
3. Drain the potatoes and let cool
4. When cool, cut the potatoes in half
5. Place a medium saute pan over medium heat
6. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes
7. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper
8. Carefully place the zucchini and potatoes cut side down in the melted butter
9. Let them cook until golden brown, about 12 to 15 minutes
10. Preheat the broiler
11. Line a baking sheet with foil
12. Place the browned zucchini and potatoes on the baking sheet cut side up
13. Sprinkle the tops with the Parmesan
14. Place in the broiler until the cheese is golden brown, about 4 minutes
15. Transfer to a plate and serve

Ingredients:

-1/3 cup teriyaki sauce
-1 1/2 tablespoons dry sherry
-1 1/2 tablespoons toasted sesame seeds
-1 1/4 pounds chicken drumettes (about 12)
-1 1/2 tablespoons barbecue sauce
-1 1/2 tablespoons honey
-1/4 teaspoon sesame oil

1. In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds
2. Add chicken drumettes, turning to coat
3. Seal bag and refrigerate for at least 30 minutes, or up to 1 day
4. Preheat oven to 400 degrees F
5. Line a cookie sheet with foil
6. Using tongs, transfer drumettes to cookie sheet (Discard marinade)
7. Bake until drumettes are golden brown, about 15 minutes
8. Mix barbecue sauce, honey, and sesame oil in a small bowl
9. Brush drumettes with half of sauce mixture and bake for 5 more minutes
10. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes
11. Serve hot with rice

Ingredients:

-2 1/2 pounds fresh asparagus (about 30 large)
-2 tablespoons olive oil
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1/2 cup freshly grated Parmesan
-2 lemons cut in wedges, for serving

1. Preheat the oven to 400 degrees F
2. Lay asparagus in a single layer on a sheet pan and drizzle with olive oil
3. Sprinkle with salt and pepper
4. Roast for 15 to 20 minutes, until tender
5. Sprinkle with the Parmesan and return to the oven for another minute
6. Serve with lemon wedges

Ingredients:

-2 pounds white potatoes, peeled and quartered
-4 ounces sour cream
-4 tablespoons (1/2 stick) unsalted butter
-1/2 cup buttermilk
-3 teaspoons prepared wasabi
-Salt and pepper
-3 green onions, sliced for garnish

1. Put peeled and quartered potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat
2. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes
3. Drain and put potatoes in a large mixing bowl
4. With a handheld mixer on low speed, break up potatoes
5. Add sour cream, butter, 1/4 cup buttermilk, and 2 teaspoons prepared wasabi and whip potatoes on medium speed
6. Add more buttermilk until the desired consistency is reached
7. Season with salt and pepper, to taste
8. Garnish with the remaining wasabi and green onions

Ingredients:

-2 cups thinly sliced peeled potatoes
-1 cup thinly sliced carrots
-1/2 cup water
-1/2 cup 100% Grated Parmesan Cheese
-1/4 cup Miracle Whip Light Dressing
-2 tablespoons chopped fresh parsley
-1 tablespoon 100% Grated Parmesan Cheese

1. Preheat oven to 350 degrees F
2. Place potatoes and carrots in microwaveable bowl
3. Add water and cover
4. Microwave for 5 to 8 minutes or until potatoes are crisp-tender; drain well
5. Mix 1/2 cup Parmesan cheese and the dressing
6. Add to potato mixture and mix lightly
7. Spoon onto center of 20-inch piece of heavy-duty foil sprayed with cooking spray; bring up foil sides
8. Double fold top and ends to seal packet, leaving room for heat circulation inside
9. Grill 15 to 20 minutes or until vegetables are tender
10. Sprinkle potato mixture with parsley and the 1 tablespoon Parmesan cheese

Ingredients:

-4 eggs
-4 egg whites
-2 tablespoons water
-1/2 cup chopped seeded tomatoes
-1 cup Shredded Mozzarella Cheese, divided
-2 slices Oscar Mayer Bacon, crisply cooked, crumbled
-1/4 cup chopped fresh basil

1. Preheat oven to 350 degrees F
2. Beat eggs, egg whites and water in medium bowl with wire whisk until well blended
3. Stir in tomatoes, 1/2 cup of the cheese, the bacon and basil
4. Pour into greased 9-inch pie plate
5. Bake 25 minutes or until puffed and golden brown
6. Sprinkle with remaining 1/2 cup cheese
7. Bake an additional 5 minutes or until cheese is melted
8. Slice into 6 slices and serve warm

Ingredients:

-1 medium garlic clove
-8 sprigs flat-leaf Italian parsley
-salt
-4 tablespoons olive oil
-3 medium eggplants

1. Preheat a charcoal or gas grill
2. Peel and finely chop the garlic
3. Finely chop parsley to measure 2 tablespoons
4. Put the garlic and parsley in a small bowl
5. Season with salt, 2 tablespoons of the olive oil, and mix well with a spoon
6. Cut of the tops of the eggplants and cut them lengthwise in half
7. Try to make a half a dozen diagonal slashes about 1/2 inch deep
8. Sprinkle with salt and drizzle with oil
9. Grill the eggplants cut side down until they have grill marks, 1 to 2 minutes
10. Turn them over and spread the parsley mixture over each eggplant half
11. Grill, covered, until the flesh of the eggplant is tender, about 15 minutes
12. Serve hot

Ingredients:

-2 packages of imitation crab
-1 medium chopped tomato
-1/2 cup chopped red onion
-1/2 cup chopped green pepper
-1/2 cup snow peas (thaw if frozen)
-1/2 cup low fat yogurt
-2-3 oz. crumbled feta cheese
-1/4 cup light mayo
-1 clove garlic, minced
-1/4 teaspoon ground pepper
-lettuce
-6 pitas

1. Mix first ten ingredients in a bowl
2. Stuff pitas with a piece of lettuce and seafood mix

Ingredients:

-4 split chicken breasts, grilled or sauté and diced
-1/4 cup bean sprouts
-1/4 cup diced celery
-1/4 cup water chestnuts
-2 diced scallions
-2 tablespoons toasted sesame seeds
-1 tablespoon soy sauce
-1/2 teaspoon ground ginger
-1/4 teaspoon garlic powder
-salt and pepper to taste
-3-4 tablespoons low fat Mayo
-pita bread

1. Combine all ingredients in a large bowl and mix well
2. Fill Pita Bread with this mixture

Ingredients:

-8 oz (250 g) mixed cooked seafood (crab meat, peeled shrimp, or lobster meat)
-1 red onion, thinly sliced
-2 large carrots, sliced
-2-inch piece fresh ginger, very thinly sliced
-20 cilantro sprigs, about 3 inch long
-40 fresh mint leaves
-20 wide circular rice paper wrappers
-sweet and sour sauce for dipping

1. Arrange the seafood, onion, carrots, ginger, and herbs in a separate piles on a tray
2. Place a large clean dish towel on a wok surgace, and fill a medium-sized bowl with hot water
3. Drop one rice paper wrapper at a time into the hot water for about 30 seconds
4. When soft and pliable, place the wrapper on the dish towel and dab off excess water with another towel
5. Fill the lower side of the wrapper with 1 tablespoon of seafood, and lay some onion, carrot, and herbs across the other side, allowing them to protrude from the top of the wrapper
6. Fold over the lower part of the wrapper around the seafood, then fold in the sides and roll up to make a tight parcel
7. Repeat with the remaining wrappers
8. Serve with sweet and sour sauce

Ingredients:

-3 large sweet potatoes, peeled, cut into wedges
-2 tablespoons olive oil
-2 teaspoons whole cumin seeds

1. Preheat oven to 400 degrees F
2. Place potato wedges on baking tray and drizzle with olive oil and cumin seeds
3. Roast in an oven for 30-40 minutes, until crispy
4. Shake the baking tray frequently during cooking to prevent sticking
5. Serve warm

Ingredients:

-1 lb of zucchini (about 2 medium sized), coarsely grated
-kosher salt
-ground black pepper
-1 large egg
-2 scallions, finely chopped
-1/2 cup all-purpose flour
-1/2 cup grape seed oil or olive oil
-sour cream

1. Salt the zucchini with about 1 teaspoon of salt.
2. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels
3. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper
4. Mix to combine well
5. Heat oil in a large skillet over medium heat
6. Cook fritters in two batches
7. Drop six mounds of batter (2 Tbsp each) into the skillet; Flatten slightly
8. Cook, turning once, until browned, 4-6 minutes on each side
9. Transfer to a paper towel-lined plate
10. Sprinkle with salt
11. Repeat with remaining batter.
12. Serve immediately, with sour cream on the side

Ingredients:

-1 egg
-1/3 cup water
-2 cups all-purpose flour
-1/2 teaspoon salt

1. In a medium bowl, beat the egg; mix in the water
2. In a large bowl, combine the flour and salt
3. Create a well in the center of the mixture and slowly pour in the egg and water
4. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed
5. On a lightly floured surface, knead the dough until elastic
6. Cut dough into two separate balls
7. Cover the balls with a damp cloth for a minimum of 10 minutes
8. Cut each ball into four equal pieces
9. Roll the pieces into 10 1/2×10 1/2 inch squares
10. Cut the squares into 3 1/2×3 1/2 inch squares
11. Use in any recipe that calls for wonton wrappers

Ingredients:

-1/2 cup ricotta cheese
-1/4 cup shredded Mexican cheese blend
-1/4 cup chopped ripe olives
-1 teaspoon Italian seasoning
-all-purpose flour, for dusting
-1 can (8-ounce) refrigerated crescent-shaped dinner rolls

1. Preheat oven to 375 degrees F
2. In a medium bowl, combine cheese, olives, and Italian seasoning. Set filling aside
3. On a flour-dusted surface, unroll dough in 1 piece
4. Press or roll out dough to a 16×8-inch rectangle
5. Using a pizza cutter, cut rectangle into eight 4-inch squares
6. Place 2 tablespoons filling in center of each square
7. Lightly moisten edges with water and fold dough over to make a triangle
8. Seal edges by pressing with fork tines
9. Using the points of the fork, pierce vents in top of each calzone
10. Place on a greased baking sheet
11. Bake for 20 minutes or until golden brown
12. Serve hot

Ingredients:

-2 teaspoons dark sesame oil
-8 ounces pre-marinated teriyaki skinless, boneless chicken breasts, cut into strips
-1/2 cup matchstick-cut carrots
-1/2 cup sliced green onions
-2 teaspoons bottled minced garlic
-1/4 teaspoon black pepper
-4 cups chilled cooked brown rice
-1 large egg, lightly beaten
-2 tablespoons low-sodium soy sauce
-1 tablespoon water
-1/4 cup chopped cashews

1. Heat oil in a large nonstick skillet over high heat
2. Add chicken, and stir-fry 4 to 5 minutes or just until done
3. Add carrot, green onions, garlic, and pepper; stir-fry 2 minutes
4. Add cooked rice; stir-fry 2 minutes or until thoroughly heated
5. Push rice mixture to sides of pan, forming a well in center
6. Add egg to center of pan, and cook 30 seconds; toss with rice mixture
7. Stir-fry until egg is cooked
8. Stir in soy sauce and water, and cook until thoroughly heated
9. Sprinkle with cashews

Ingredients:

-1/2 cup shredded red cabbage
-1/2 cup shredded yellow cabbage
-5 carrots, shredded
-1/2 red pepper, cut into thin strips
-1/2 cup fresh mint, chopped
-1 cup Mung bean sprouts
-1 pack springs roll sheets

1. Mix all ingredients together in a large bowl
2. Spoon a small amount of the mixture onto one end of each spring roll sheet and roll into a cone shape

Ingredients:

-2 cups soft dark greens (such as spinach or watercress)
-2 avocados, peeled and pitted
-1 clove garlic, peeled
-1-inch piece fresh ginger
-1 cup almonds, soaked for 12 hours and sprouted for 1 day
-8 Chinese leaves
-1 cup bean sprouts
-1/2 cup chives
-1/2 cup green onions, cut into thin strips

1. Mince the dark greens with the avocado, garlic, ginger and sprouted almonds until smooth but still chunky
2. Cut the Chinese leaves so that you are only using the top 4-inch portion
3. Spread some of the mixture onto the top of a Chinese leaf
4. Place the bean sprouts, chives and spring onions on the leaf lengthwise
5. Roll up the leaf so it overlaps
6. Place the spring rolls open side down on a plate
7. Serve with Sweet Apricot Sauce

Ingredients:

-1 tablespoon chopped fresh cilantro
-1/2 tablespoon fresh lime juice
-1/2 tablespoon white wine vinegar
-1 teaspoon minced jalapeno pepper
-1/2 teaspoon extra-virgin olive oil
-1/8 teaspoon salt
-freshly ground pepper
-1/2 medium mango, cut into small cubes
-1/4 small papaya, cut into small cubes
-1/3 cup chopped red onion
-1/4 cup fresh pineapple cubes
-1/2 small red bell pepper, chopped

1. Stir together the cilantro, lime juice,vinegar, jalapeno, oil, salt, and pepper in a bowl
2. Add the mango, papaya, onion, pineapple, and bell pepper; toss to combine
3. Let stand about 1 hour at room temperature to blend the flavors
4. If not serving immediately, cover and refrigerate up to 1 day
5. Return to room temperature before serving

*This fruit salsa makes an excellent side dish for grilled chicken, fish, or shellfish*

Ingredients:

-1 medium savoy cabbage head (about 1 1/2 pounds)
-1 tablespoon vegetable oil
-1/4 cup minced onion
-1 1/4 cups long-grain brown rice
- 2 1/2 cups low-sodium vegetable broth
-1 tablespoon grated orange zest
-1 tablespoon chopped fresh thyme
-1/4 teaspoon salt
-freshly ground pepper

1. Fill a large saucepan two-thirds full of water and bring to a boil
2. Fill a large bowl two-thirds full with ice water
3. Carefully separate the cabbage leaves, discarding the tough ones close to the core
4. With tongs, working in batches, immerse the leaves in the boiling water until wilted, 15-30 seconds
5. Immediately transfer to the ice water to stop the cooking
6. Drain the cabbage
7. Reserve 8 large leaves; thinly slice the remaining cabbage
8. Preheat oven to 325 degrees F
9. Heat a large ovenproof saucepan
10. Swirl in the oil, add the onion
11. Saute until translucent, 3-5 minutes
12. Add the rice and toss to coat
13. Add the sliced cabbage, the broth, orange zest, thyme, salt, and pepper; bring to a simmer
14. Cover and bake until the rice is tender and has absorbed all the liquid, about 40 minutes
15. Fluff with fork
16. Divide the rice mixture among the 8 reserved cabbage leaves
17. Fold in the sides of the leaves over the stuffing, then roll the leaves to enclose the stuffing
18. Steam until heated through, about 5 minutes

Ingredients:

-2 bunches asparagus, trimmed
-1 tablespoon olive oil
-1 tablespoon grated Parmesan cheese
-1/2 teaspoon chopped fresh thyme
-1/4 teaspoon salt
-freshly ground pepper
-fresh lemon juice

1. Preheat oven to 425 degrees F
2. Combine the asparagus, oil, Parmesan cheese, thyme, salt, and pepper on a baking sheet
3. Spread the asparagus in a single layer on a baking sheet
4. Roast, tossing once, until tender, 10-15 minutes
5. Sprinkle with lemon juice just before serving, warm or at room temperature

Ingredients:

-1 small onion, chopped (1/2 cup)
-2 teaspoons olive oil
-1 cup uncooked long-grain white rice
-1 can (13-3/4 ounces) low-sodium beef broth plus enough water to equal 2 cups
-1/4 cup chopped fresh parsley

1. Saute onion in oil in large nonstick skillet over medium-high heat until softened but not browned, about 3 minutes
2. Add rice; stir until well coated, about 1 minute.
3. Add beef broth mixture; bring to boiling
4. Lower heat; simmer, covered, 20 minutes or until liquid is absorbed and rice is tender
5. Stir in parsley and enjoy

Ingredients:

-1 1/2 tablespoons olive oil
-2 lb russet (baking) potatoes (preferably organic; about 4 medium)
-1 teaspoon kosher salt
-1/4 teaspoon black pepper
-1 1/2 tablespoons unsalted butter
-1 teaspoon finely chopped fresh rosemary

1. Put oven rack in lower third of oven and preheat oven to 500°F.
2. Oil bottom of a shallow baking pan (15 by 10 by 1 inch) with 1/2 tablespoon oil.
3. Cut each potato lengthwise into 8 wedges and toss with salt, pepper, and remaining tablespoon oil in a large bowl.
4. Arrange potato wedges, flat sides down, in baking pan, then cover pan tightly with foil and roast 10 minutes. 5. Remove foil and roast 10 minutes more.
6. Loosen potatoes with a metal spatula, then turn over onto other flat sides and roast until tender and golden, about 10 minutes.
7. While potatoes roast, melt butter with rosemary in a small saucepan over moderately low heat.
8. Loosen potatoes with spatula, then transfer to a serving dish or plates and spoon rosemary butter over them.

Ingredients:

-6 roma tomatoes
-1 cup mayonnaise
-1 cup freshly grated Parmesan cheese
-1 bunch green onions, finely chopped
-1 lb boneless, skinless chicken breast, cooked and chopped

1. Cut the top off each cherry tomato, and using a melon baller, carefully scoop out the seeds and pulp.
2. Place each tomato upside down on paper towel to drain.
3. Combine the rest of the ingredients in a small bowl.
4. Stuff each tomato with the chicken mixture.
5. Chill in fridge for at least 2 hours to blend flavors.

Ingredients:

-1/2 cup oil
-1/4 cup wine vinegar
-1 teaspoon salt
-1/2 teaspoon sugar
-1/2 teaspoon pepper, freshly ground
-2 cloves garlic, finely chopped
-1 pound mushrooms, sm. or cut bite-size
-1/2 green pepper
-3 stalks celery
-1 can small pitted ripe olives

1. Combine all ingredients and marinate at least 6hours or overnight.