4 4-ounce salmon fillets 2 teaspoons extra virgin olive oil Black pepper, to taste 1 tablespoon extra virgin olive oil 2 tablespoons lemon juice Zest of one lemon 1 tablespoon cider vinegar 1 teaspoon Dijon mustard 2 tablespoons capers, drained and rinsed 2 tablespoons fresh parsley 1 tablespoon fresh dill 2 green onions, sliced thin, … Continue Reading →
Recipe from Janet Keeler, Tampa Bay Times 3 pounds mussels 4 cloves garlic, minced 3 tablespoons butter 2 (14.5-ounce) cans diced tomatoes with garlic, oregano and basil 1 cup white wine, such as pinot grigio Rinse mussels in a bowl of cold water to remove grit. Let them soak for a few minutes, drain, then … Continue Reading →
Recipe from Cooking Light 1 tablespoon dry white wine, such as Sauvignon blanc 1 teaspoon fresh lemon juice 1 teaspoon olive oil 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 garlic clove, minced 18 large shrimp, peeled and deveined (about 3/4 pound) 6 (6-inch) rosemary sprigs Cooking spray Lemon wedges (optional) Combine first … Continue Reading →
From EatingWell 3 tablespoons whole-grain or Dijon mustard 1 tablespoon pure maple syrup 1/4 teaspoon smoked paprika or ground chipotle pepper 1/4 teaspoon freshly ground pepper 1/8 teaspoon salt 4 (4-ounce) skinless center-cut wild-caught salmon fillets Preheat oven to 450 degrees. Line a baking sheet with foil and coat with cooking spray. Combine mustard, maple … Continue Reading →
90 minutes to cook For a pretty presentation, serve these shrimp in deep china soup spoons, on small picks or on crackers or corn cakes. This dish can be served hot or at room temperature. 20 large shrimp, peeled and deveined 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon lemon juice 1/4 … Continue Reading →
From cookbook author Diane Rossen Worthington. Sauce: 1 tablespoon olive oil 1 leek, light green part and white part, cleaned and finely chopped 2 cloves garlic, minced 2 cups favorite marinara sauce 2 tablespoons sun-dried tomato pesto (store-bought) or homemade (see below) 3 tablespoons vodka 1/3 cup whipping cream or creme fraiche Salt and … Continue Reading →
Recipe adapted from “Ninja Cooking System Cookbook.” If you don’t have the Ninja, use a wok or skillet. 1/2 pound Chinese sausage links (or any pork sausage) 1 tablespoon packed brown sugar 1 tablespoon cornstarch 3/4 cup water or vegetable broth 3 tablespoons rice wine vinegar 2 tablespoons soy sauce 1 tablespoon vegetable oil 3/4 … Continue Reading →
Adapted from allrecipes.com. 4 cloves garlic, minced 1/4 cup minced shallots 1 tablespoon minced fresh ginger root 3 tablespoons olive oil 1 green bell pepper, seeded and chopped 11/2 cups tomato, peeled, seeded and chopped 2 teaspoons curry powder 1/2 teaspoon whole allspice berries 1/2 cup chicken stock 1/4 cup brandy-based orange liqueur … Continue Reading →
You can serve this quick saute over rice, or toss it with your favorite pasta. From Everyday Food magazine. 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 cup cherry or grape tomatoes 1 garlic clove, minced 1 pound large shrimp, peeled and deveined 4 ounces wild or baby arugula (4 cups) Coarse salt … Continue Reading →
From “Sunset Edible Garden Cookbook” (Oxmoor House). 1 pound medium shrimp, peeled and deveined 1 1/2 cups each loosely packed basil, mint and cilantro 1/4 cup slivered red onion 1/2 serrano chili, thinly sliced 3 cups honeydew or Galia melon wedges 3 tablespoons fresh lime juice 1 tablespoon sugar 2 tablespoons Vietnamese fish sauce … Continue Reading →