Roasted Tomato Clam Pasta

This is one of the few dishes I like clams in. My partner loves clams, but I’ve always thought they taste gritty. Low and behold, soaking them in salt water first gets them to spit out all the extra sand they’ve got in them before you cook them. I used the broiler for this one and it worked well – just be careful when you’re eating as some of the shells may crack due to the heat.

Servings: 4

Prep Time: 20 minutes

Cooking Time: 25 minutes

Ingredients

2 lb. littleneck clams

8 oz. angel hair pasta

8 plum tomatoes, chopped

1 c. red onion, chopped

2 garlic cloves, minced

2 tbs. olive oil

1 tbs. balsamic vinegar

2 tbs. fresh basil

parmesan cheese (Optional)

1/4 tsp. salt

1/4 tsp. pepper

Instructions

Scrub claims. Soak in salted water for 15 minutes.

Cook pasta according to package directions. Drain and keep warm.

Place tomatoes, onion, garlic, oil, vinegar, salt and pepper in a reusable foil baking pan. Grill or broil for 10 minutes, or until tomatoes and onions are tender, stirring once.

Drain clams. Stir claims and basil into the pan. Grill for another 7-9 minutes until clams are open and thoroughly cooked, stirring once. Discard any clams that do not open.

Divide pasta among four plates. Arrange claims over pasta. Stir together tomato mixture and spoon over clams and pasta. Garnish with fresh basil leaves and parmesan cheese.

Shrimp Fritters with Sweet Serrano Vinegar

On Fridays, my partner and I have been doing appetizer or wine & cheese tray nights for the past year or so. It’s a nice change from our daily pace, and it’s fun to try out new appetizer recipes. This one is a bit time intensive, but quite tasty. It’s much easier if you have a deep fryer.

Also be careful with the Serrano chilies! I was cutting them up and accidentally brushed up against my eye – it watered and puffed up for several hours.

Servings: 6

Prep Time: 2 hours

Cooking Time: 30 minutes

Ingredients

Chile Vinegar

1 tsp. coriander

2 tbs. serrano chilies (about 5), seeded and chopped

1/2 c. rice vinegar

Fritters

2 egg whites

1/2 c. fresh cilantro

1 egg yolk

1/2 c. white wine

1/4 tsp. baking powder

1/2 tsp. salt

1 c. Flour

1 garlic cloves, minced

18 large shrimp, peeled and deveined

vegetable oil

Instructions

For vinegar: Mix vinegar, chilies and coriander in small bowl. Season with salt. Cover and let stand for at least one hour.

For fritters: Mix shrimp, garlic and 1 tbs. chile vinegar in a bowl. Marinade at least 30 minutes, up to 1 hour.

Place 1/2 cup flour, salt and baking powder in another bowl. Whisk in wine, egg yolk and cilantro. Beat egg whites until stiff but not dry. Fold into batter.

Pour enough oil into large saucepan or deep fryer to reach a depth of 1 1/2 inches. Heat oil to 365 degrees.

Place 1/2 cup flour in small bowl. Working in batches, dip shrimp in flour, then batter. Fry until shrimp are just opaque in center and batter is golden, about 4 minutes. Using slotted spoon, transfer fritters to paper towel. Serve shrimp with remaining vinegar.

Grilled Eggplant with Tomato

If you’re looking for something light, healthy and fast – this recipe is perfect. It’s easy to throw together and has quickly become one of our favorite dishes. Be careful not to overcook the tomatoes – they will start to fall apart on the grill.

Servings: 2

Prep Time: 10 minutes

Cooking Time: 5 minutes

Ingredients

1/2 yellow bell pepper

1/4 c. chicken broth

4 tsp. olive oil

1 tbs. balsamic vinegar

2 garlic cloves, minced

1/4 tsp. salt

14 tsp. pepper

1/2 lb. eggplant, sliced

1 large tomato

1/2 c. feta cheese

1/8 c. basil

1 c. rice

Instructions

Preheat grill.

In mini food processor, combine the bell pepper, broth, oil, vinegar, garlic, salt and pepper. Puree. Transfer to shallow bowl.

Slice eggplant and tomato. Dip eggplant in puree mixture and grill lightly, about 4 minutes. Dip tomato in mixture and grill lightly, about 2 minutes.

Arrange grilled vegetables on a platter. Sprinkle with basil and feta. Serve with cooked rice.

Lemon-Berry Shortcakes

I don’t do desserts often – but this one I made when company was over and it was a big hit. You could really add just about any late summer berries you want to this. We used blueberries and raspberries. If you’re into dessert wine, Muscat is excellent with this.

Servings: 6

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

3/4 c. sugar

2 tbs. lemon peel

1/2 c. blueberry preserves

5 tbs. lemon juice

5 c. strawberries

4 1/2 c. fresh blueberries

2 1/3 c. whipping cream

2 c. flour

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. nutmeg

Instructions

Position rack in top third of oven. Preheat to 400 degrees.

Mix sugar and peel in small bowl. Melt jam in large skillet over medium heat with 2 tbs. of water. Mix in 3 tbs. of lemoned sugar, 2 tbs. lemon juice, then berries. Set aside.

Combine 1 cup cream, 2 tbs. lemoned sugar, and 1 tbs. lemon juice in medium bowl and whip until fluffy. Cover and chill.

Mix flour, baking powder, salt, nutmeg and 1/3 cup of lemon sugar in large bowl. Quickly mix in the remaining 1 1/3 cups cream and 2 tbs. lemon juice until dough just comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on an ungreased baking sheet. Sprinkle dough with remaining lemon sugar.

Bake biscuits until golden, about 23 minutes. Cool slightly on wire rack. Split biscuits and fill with berries and cream.

Sesame Chicken with Gingered Watermelon Salsa

This is a fun and colorful dish that makes ordinary chicken much more fun. Plus, I am always up for recipes that use watermelon – as it seems to be an ingredient that is hard to incorporate into a main meal. The Asian flavors make this good with a Chenin Blanc, but if you can’t find one, use a Sauvignon Blanc.

Servings: 4

Prep Time: 1 hour

Cooking Time: 15 minutes

Ingredients

4 chicken breasts

2 tbs. soy sauce

1 tbs. sesame oil

1 tbs. sesame seeds

1 tbs. garlic

cooking spray

cilantro sprigs (Optional)

lime wedges (Optional)

Salsa

1 jalapeño pepper, minced and seeded

1/8 tsp. salt

1 tsp. lime juice

2 tsp. mirin (rice wine)

1 tsp. ginger

1 tbs. fresh cilantro

2 tbs. green onions

1/4 c. yellow bell pepper, seeded and diced

2 c. watermelon, seeded and diced

Instructions

Combine chicken with first 4 ingredients in a large Ziploc bag - seal and refrigerate for 1 hour, turning occasionally. Meanwhile, preheat grill.

Combine salsa ingredients in medium bowl. Cover and chill until ready to serve.

Remove chicken from marinade. Season chicken with salt and pepper. Coat grill with cooking spray and add chicken to it. Grill 6 minutes on each side or until done. Let cool for 5 minutes. Slice chicken diagonally across the grain into thin slices.

Serve with salsa on top. Garnish with cilantro and lime wedges. Serve with rice.

Spinach and Cheese Stuffed Portobello Mushrooms

Incredibly flavorful! I made this with wild rice, but it actually would have been better over pasta. The spices blend so nicely and give this dish a lovely appeal. Serve with a Merlot.

Servings: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

4 Portobello mushroom caps

cooking spray

1/4 tsp. salt

1 c. mozzarella cheese

1/2 tsp. garlic

1/2 tsp. pepper

8 oz. spinach leaves, finely chopped

1/2 c. red bell pepper, seeded and diced

3/4 c. tomato sauce

1/2 c. parmesan cheese

1/2 tsp. oregano

Instructions

Preheat oven to 400 degrees.

Remove brown gills from undersides of mushrooms using a spoon. Discard gills.

Place mushrooms stem sides up on a baking sheet coated with cooking spray. Sprinkle with half the salt. Bake for 5 minutes.

While mushrooms bake, combine mozzarella, garlic, pepper, and remaining salt in a medium bowl. Stir well. Gently stir in the spinach and bell pepper. Divide mixture evenly among mushroom caps. Top evenly with tomato sauce and cheese. Sprinkle evenly with oregano. Bake for 8 minutes.

Increase oven temp to broil. Broil 1 1/2 minutes or until cheese on top is melted.

Bruschetta

This recipe is definitely “Americanized” – I used to love the Olive Garden’s old version of this classic, but they’ve since changed their Bruschetta to be more authentic Italian (by getting rid of the cheese and changing up the spices a bit). I prefer the cheese and the simple spice set on this one – which is my reconstruction of my old favorite.

Servings: 6

Prep Time: 20 minutes

Ingredients

12 roma tomatoes

1 onion, chopped

2 garlic cloves, minced

3 tbs. balsamic vinegar

2 tbs. olive oil

1 tsp. salt

1 tsp. pepper

1/2 c. fresh basil, chopped

1 brick mozzarella cheese, cut into cubes

1 French bread, crusty

Instructions

Chop tomatoes, onion and cheese into small bite-sized pieces. Put tomatoes, onion and cheese in a large mixing bowl.

In a small bowl, combine vinegar, olive oil, garlic, salt, pepper and chopped basil. Stir together with a spoon. Pour mixture over chopped mixture, stir softly to mix.

Serve with crusty Italian or French bread.

Crab Meat Salad with Lemon-Cider Dressing

(For a picture, see the Seafood Stuffed Eggplant recipe.)

This elegant salad makes a nice side dish for more upscale dinners. You can also toss it together for a fancy lunch. Use a light, crisp white wine with it – pinot grigio or sauvignon blanc.

Servings: 4

Prep Time: 10 minutes

Ingredients

1 lb. crab meat

3 tbs. lemon juice

3 tbs. olive oil

1 1/2 tbs. fresh parsley

8 c. mixed greens

1/4 c. olive oil

1/8 c. apple cider vinegar

salt

pepper

Instructions

In large nonmetallic bowl, toss first 4 ingredients to combine. Season to taste with salt and pepper.

Toss greens with 1/4 cup oil and 1/8 cup vinegar in large bowl. Season to taste with salt and pepper. Divide among 4 plates. Mound crab onto greens and serve.

Seafood Stuffed Eggplant

(The side dish here is Crab Meat Salad with Lemon-Cider Dressing, for which I will post the recipe tomorrow.)

Not for the feint of heart – this recipe is a challenge! The hardest part for me was scooping out the eggplant after it’s slightly baked. I think a melon-baller or other small tool like that would have been helpful and gone a long way to making this recipe more user friendly. This is one for special occasions or to impress dinner guests.

Servings: 6

Prep Time: 1 hour

Cooking Time: 35-40 minutes

Ingredients

3 eggplants, cut in half length-wise

cooking spray

1 tbs. olive oil

1/2 c. crab meat

1/2 c. onion, chopped

1/4 c. red bell pepper, seeded and diced

3 garlic cloves, minced

1/2 c. beer

1/2 lb. shrimp, peeled and de-veined

2 1/2 oz. French bread, crusty

6 tbs. parmesan cheese

1/4 c. green onion, chopped

1 tbs. basil

1 1/2 tsp. tarragon

1 tsp. lemon peel

1/4 tsp. salt

1/4 tsp. pepper

Instructions

Preheat oven to 425 degrees.

Score cut each side of eggplant half in a criss-cross pattern. Lightly coat cut sides with cooking spray. Place eggplant halves, cut sides down, on a baking sheet. Bake at 425 for 10 minutes. Turn eggplant halves over, bake an additional 10 minutes.

Remove from oven, cool for 10 minutes. Remove pulp from plant, leaving a shell. Place eggplant shells on baking sheet coated with cooking spray. Chop pulp and set aside.

Reduce oven temp to 350 degrees.

Heat olive oil in a large skillet over medium heat. Add pepper, garlic and onion - sauté for 5 minutes. Add reserved eggplant and beer. Cook 10 minutes or until most of the liquid evaporates, stirring occasionally. Stir in shrimp and crab meat. Cook 1 minute. Remove from heat.

Place bread in a food processor and process until a coarse crumb forms. Add breadcrumbs, 1/2 the cheese, green onions, basil, tarragon, rind, salt and pepper to eggplant mixture. Stir gently to combine. Mound about 1/2 cup of mixture into each eggplant shell. Sprinkle with remaining cheese and extra crushed pepper.

Bake at 350 degrees for 15 minutes or until shrimp is cooked through.

Beer Steamed Crab with Old Bay Butter

Everyone knows I’m a sucker for crab. Although I’ve tried many a recipe with crab, there is something timeless and classic about plain old steamed crab legs. Sure – a little messy to eat, but oh so good!! Using beer instead of water to steam the crab gives them a musky flavor that is excellent with the Old Bay Butter.

Servings: 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients

1 1/2 lb. crab legs

3 beers (something flavorful but not to heavy - quality counts! Sierra Nevada, Mobjack or other Pale Ales are a good start)

2 + tbs. Old Bay seasoning

4 tbs. butter

Instructions

Fill a large pot with the beer. Add a steamer (or collapsible steamer basket), cover and bring to a boil over high heat.

While the beer is heating, move your crabs from the fridge to the freezer. This will knock them out a bit, making them easier to handle. 10-15 minutes should do it. Any longer and they might start to freeze (not good).

When the beer is at a full boil, remove the crabs from cold storage, rinse them off, and carefully add them to the basket. Dust liberally with Old Bay seasoning. Cover the pot and steam for 15-20 minutes, until the shells are bright red. Leave the lid slightly askew to keep an eye on the steam. If the beer level gets low, add a cup of very hot (or boiling) water.

To make Old Bay Butter, separate butter into 1 tbs. servings. Melt each serving separately and add 1/2 tsp. Old Bay seasoning. Serve with steamed crab legs.

Serve crab with Old Bay Butter, lemon wedges and fresh steamed veggies. Oh - and add a beer, of course! :)

Mediterranean Omelets with Tomato and Feta

I haven’t posted a breakfast/brunch recipe in a while, so I thought this would be fun. I am usually not one for omelets, but this one has a nice flavor. If you like your omelets lighter/fluffier, add a couple teaspoons of milk to the egg whites when whisking them.

Servings: 2

Prep Time: 10 minutes

Cooking Time: 5 minutes

Ingredients

cooking spray

5 egg whites

1/2 tsp. oregano

1/2 c. tomatoes

1/2 c. green pepper, diced

2 tbs. feta cheese

salt

pepper

Instructions

Spray large non-stick skillet with cooking spray and set pan over medium-high heat.

Whisk together egg whites and oregano. Add egg mixture to pan and cook 3-5 minutes until whites are cooked through.

Top one side of the omelet with tomatoes, peppers, and feta. Using spatula, fold over un-topped side. Cook omelet one more minute until feta melts.

Season with salt and pepper. Cut in half to serve.

Chicken with Mango in Tarragon Wine Sauce

This is a simple recipe but ends up being a delightful summer meal. It’s even better if you marinate the chicken ahead of time in some wine with salt and pepper. Couscous or another light side dish would be appropriate.

Servings: 4

Prep Time: 10 minutes

Cooking Time: 10 minutes

Ingredients

4 chicken breasts

1/2 onion, chopped

4 tbs. apple cider vinegar

1 1/2 tbs. tarragon

1/2 c. chicken broth

1 tbs. white wine

1/3 c. cream

2 mangoes

salt

pepper

cooking spray

Instructions

Peel and seed mangos. Puree in blender.

Spray skillet with cooking spray. Brown chicken for about 4 minutes each side then set aside.

Reduce heat. Add onion to pan and cook on low heat for 5 minutes, then add tarragon vinegar. Increase heat and cook until sauce is reduced to a syrup.

Add stock and wine, then stir in cream and mango puree. Season to taste, stir for 2 minutes.

Add chicken and heat until chicken is thoroughly cooked. Serve garnished with mango slices.

Hawaiian Chicken Sandwiches

I’m not much of a sandwich fan, but my partner loves them. Once in a while I like to dress up simple sandwiches with a little flair – this recipe is simple, yet tasty, and brings a fancy bistro style sandwich to your lunch table.

Servings: 4

Prep Time: 10 minutes

Cooking Time: 10 minutes

Ingredients

4 slices canned pineapple, juice reserved

1 1/2 tbs. soy sauce

1 1/2 tbs. honey

1 tbs. molasses

1 1/2 tsp. lemon juice

1/2 tsp. Dijon mustard

1 garlic cloves, minced

2 tsp. ginger

4 chicken breasts

cooking spray

4 sandwich rolls, grilled

4 lettuce leaves

Instructions

Lay pineapple slice on paper towels. Pat dry and set aside. In a small bowl, blend the reserved pineapple juice, soy sauce, honey, molasses, lemon juice, mustard, garlic and ginger.

Coat skillet with cooking spray and set over medium-high heat. Add chicken breats and cook about 4-5 minutes on each side. Add sauce to pan and fry chicken in sauce, stirring occassionally, until cooked through.

Meanwhile, toast or grill the buns. Put one lettuce piece on each bun.

Remove chicken and put on sandwich rolls. Add pineapple to pan and cook in sauce for 1 minute. Remove pineapple and add to top of sandwich. Serve with fresh veggies or salad.

Salmon in Marjoram Apricot Wine Sauce

This little recipe is one of my own creations (sometimes my mind does interesting things!). Quick and easy – but incredibly tasty. I used one large fillet and then cut it into smaller servings, but you could get pre-cut fillets as well.

Servings: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

1 lb. salmon fillets

2 tbs. vegetable oil

1/4 c. Flour

1/4 tsp. salt

1/4 tsp. pepper

1 c. red wine (I recommend Zinfandel or Pinot Noir)

1/2 c. fish or chicken broth

1 c. dried apricots, chopped

1 tsp. marjoram

2 tbs. unsalted butter

Instructions

Preheat oven to 375 degrees. Pat salmon dry with towels. Dust in flour, shaking off excess. Heat oil in a skillet over medium heat. Add salmon and sprinkle with salt and pepper. Brown on all sides, about 5-7 minutes.

Remove salmon and put aside. Add wine and stock to skillet and bring to a boil. When boiling, put salmon back in skillet. Add apricots and marjoram to wine mixture. Sprinkle with more salt and pepper if desired.

Place, uncovered, in the oven. Cook 7 minutes in oven. When done, transfer skillet to stove top and remove fish to carving board. Cut salmon into desired serving portions. Arrange on a serving platter or individual plates.

Cook liquid in pan over high heat, stirring until it thickens. Remove from heat and whisk in butter. Spoon sauce over fish and serve warm.

Margarita Steak with Citrus Salsa

This is a fabulous dish for entertaining or special occasions. We had some guests over for dinner and they were quite impressed with this somewhat easy little number. The only trick is that you MUST remember to marinate the steak ahead of time for a good long while. I served this with rice, but fresh veggies would be just as tasty if you’re cutting back on the carbs.

Servings: 4

Prep Time: 15 minutes (+6 hours marinade)

Cooking Time: 10 minutes

Ingredients

1 Top Round Steak

Marinade

1/4 tsp. red pepper

1 tsp. oregano

1 tsp. salt

2 garlic cloves, minced

2 tbs. olive oil

2 tbs. ginger

1/3 c. lime juice

1/2 c. tequila

2/3 c. orange juice or passion fruit juice

Salsa

1/2 tsp. oregano

1/2 tsp. salt

1/4 c. cilantro

1 tbs. olive oil

2 tbs. lime juice

1 jalapeño pepper, minced and seeded

1 small red onion

1 oranges, peeled

1 mango, peeled

Instructions

Combine all marinade ingredients in a large Ziplock bag. Put steak in marinade, turning to coat. Refrigerate 6 hours or as long as overnight, turning occasionally.

Combine all salsa ingredients 1 hour prior to cooking in a medium bowl. Place covered bowl in refrigerator for flavors to blend for one hour.

Remove steak and discard marinade. Grill for 5-10 minutes until medium rare, turning occasionally. Carve into thin slices. Serve with rice and top with salsa.

Glazed Raspberry Scones

A little time consuming, but worth the effort. The tricky part is when you cut out the scones from the dough and need to then cut them in half to fill them. If you used a very sharp knife dipped in flour, it works better. I like putting the fresh raspberries on top for a bit of flare, but it’s not necessary.

Also, you can use this recipe with other fruits like blackberries, apricots or strawberries – just switch out the jam and berries.

Servings: 12 scones

Prep Time: 30 minutes

Cooking Time: 25 minutes

Ingredients

2 c. flour

1/3 c. sugar

2 tsp. baking powder

1/2 tsp. salt

5 tbs. butter, cut into 1/2 inch pieces

1 c. plus 3 Tbs. cream

1/3 c. raspberry preserves

1/2 c. powdered sugar

fresh raspberries (Optional)

Instructions

Preheat oven to 400 degrees. Mix flour, sugar, baking powder and salt in large bowl. Add butter. Rub with fingertips until mixture resembles fine meal.

Gradually add the 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil. Pat into 1/2 inch thickness.

Using a heart shaped or round cookie cutter, cut out scones. Gather scraps, pat again and cut additional scones.

Using a floured knife, cut horizontally in half through the scones. Fill each with 1 generous tsp. of jam.

Transfer to baking sheet. Bake scones until browned, about 18 minutes. Transfer them to a cooling rack and cool until just warm.

Meanwhile, mix the remaining 3 tbs. of cream with the 1/2 c. powdered sugar to form glaze. Apply glaze after scones cool (if you put it on too soon, it will mostly melt off), and top with a piece of fruit.

French Country Catfish

(The side dish here is Chickpea Salad with Herbs and Olives, for which I posted the recipe yesterday.)

I found this recipe originally called for Cod, but catfish is cheaper and in season during the summer. It also doesn’t dry out as quickly as cod, so it made for a very rich taste. Quick and easy – you’ll be surprised it tastes so good given so little effort.

Servings: 2

Prep Time: 5 minutes

Cooking Time: 5 minutes

Ingredients

2 catfish fillets

salt

pepper

1 1/2 tbs. olive oil

2 plum tomatoes, diced

4 large black olives, pitted and sliced

1/8 tsp. thyme

1 tsp. basil

Instructions

Sprinkle fillets with salt and pepper.

Heat 1 tbs. oil in skillet over medium heat. Add fish to heated skillet and cook for 30 seconds on each side.

Add tomatoes, olives and thyme over cod. Reduce heat, cover and continue cooking for 2 minutes.

Add basil and 1/2 tbs. oil. Cook, covered for an additional 2 minutes until fish just flakes at the touch of a fork.

Chickpea Salad with Herbs and Olives

(For a picture, see the French Country Catfish recipe.)

This lovely side dish can be used a variety of ways – pairing with main dishes, or standing alone. If you have leftovers or just want to be creative, you can pulse the salad in a blender to make a chunky tasty dip for parties or entertaining.

The main dish here is French Country Catfish. I’ll post the recipe for that later today or tomorrow.

Servings: 6

Prep Time: 10 minutes

Ingredients

1/4 c. red wine vinegar

1 tbs. olive oil

1/4 tsp. salt

1/4 tsp. pepper

4 garlic cloves, minced

2 can garbanzo beans, drained

3/4 c. red onion, chopped

1/4 c. black olives, pitted

1 tbs. fresh parsley

1 tsp. oregano

1 tsp. rosemary

1 tsp. thyme

Instructions

Combine the first five ingredients in a small bowl.

Combine chickpeas and remaining ingredients in a large bowl. Pour vinegar mixture over salad, toss gently to coat.

Balsamic-Glazed Tuna Steaks with Stir-Fried Asparagus

Tuna steaks are better when they are cooked medium-rare. If you overcook the steaks, they tend to get tough and chewy instead of melting in your mouth. The asparagus is optional, but amazingly good with this! You can serve this dish with white or red wine which is nice - a strong white or a pinot noir.

Servings: 4

Prep Time: 5 minutes (+1 hour marinade)

Cooking Time: 5 minutes

Ingredients

4 tuna steaks

1 1/4 tsp. pepper

1/4 tsp. salt

1/2 c. dry white wine

cooking spray

1/4 c. chicken broth

1 tbs. balsamic vinegar

4 tsp. dark brown sugar

1 tbs. soy sauce

1/2 tsp. corn starch

1/4 c. green onion, chopped

Instructions

Sprinkle salt and pepper over tuna steaks and add tuna to ½ c. dry white wine. Marinate for at least one hour prior to grilling.

Preheat grill. Spray grill with cooking spray, and add tuna steaks. Cook for 3 minutes until medium rare.

Combine broth, vinegar, sugar, soy sauce, and cornstarch in a small pan. Bring to a boil. Cook 1 minute, stirring occasionally.

Spoon glaze over fish. Serve garnished with green onions.

For the Asparagus...
Servings: 4

Prep Time: 5 minutes

Cooking Time: 5 minutes

Ingredients

1/3 c. chicken broth

2 tsp. soy sauce

1 tsp. corn starch

1/2 tsp. sugar

1 tsp. vegetable oil

1/2 lb. asparagus

1/2 carrot, thinly sliced

Instructions

In a small bowl, combine broth, soy, cornstarch ad sugar, stirring until dissolved.

In a large skillet over high heat, heat the oil. Sauté asparagus until bright green, about 2 minutes.

Add the broth mixture and carrot; cook, stirring constantly, until the asparagus is tender and sauce is thickened. About 3 minutes.

Salsa Verde

(For a picture, see the Guacamole recipe.)

Great summer dip with chips – you can use left over salsa to marinate some chicken to make a tasty grilling marinade.

Servings: 6

Prep Time: 10 minutes

Ingredients

8 tomatillos

1/4 c. green onion, chopped

1/4 c. fresh cilantro

1/2 tsp. salt

1 jalapeño pepper, minced and seeded

4 1/2 oz. can green chiles, undrained

2 tbs. garlic, minced

Instructions

Discard husks and stems from tomatillos. Slice into chunks.

Combine tomatillos and remaining ingredients in a food processor, pulse until chopped but not pureed.

Coconut Mango Rice with Grilled Shrimp

This is a lovely, light summer treat. The coconut milk in the rice is excellent! We didn't have wine with this, but maybe a Pinot Grigio would have been nice.

Servings: 6

Prep Time: 20 minutes (+1 hour marinade)

Cooking Time: 15 minutes

Ingredients

1 tbs. garlic
1 tbs. ginger
1 tbs. soy sauce
4 tsp. curry powder
1/8 tsp. red pepper
1/8 tsp. cumin
1 1/2 lb. shrimp, peeled and deveined
2 c. water
2/3 c. light coconut milk
1 1/4 c. rice (uncooked)
3/4 c. carrot, shredded
2 c. mango, diced
1 1/2 c. red bell pepper, seeded and diced
1/2 c. green onion, chopped
1 tbs. cilantro
1 tbs. parsley
2 tbs. lime juice
1/2 tsp. salt
cooking spray
cilantro sprigs

Instructions:
Combine first 6 ingredients in medium bowl. Add shrimp, toss to coat. Cover and chill for 1 hour.

Bring water and coconut milk to a boil in a medium saucepan. Cover, reduce heat and simmer for 15 minutes or until liquid is absorbed. Add carrot and next 7 ingredients. Toss gently to combine.

Preheat grill. Grill shrimp (separately or on skewers) for 3 minutes on cooking spray coated grill or until done. Serve shrimp over salad. Garnish with cilantro springs and serve.

Guacamole

(The guacamole is on the right. The green dip in the middle is Salsa Verde - that recipe is posted if you're interested.)

I LOVE guacamole – and it’s taken me a number of tries to get it just the way I like it. This recipe is the result. For those used to the food processed method of guacamole, I encourage you to try out this one which is entirely made by hand.

Servings: 8

Prep Time: 10 minutes

Cooking Time:

Ingredients

1 c. onion, finely chopped

1/4 c. fresh cilantro

2 tbs. lime juice

1 tbs. garlic, minced

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. cumin

1/8 tsp. chili powder

2 avocados, sliced and mashed

1 small tomato, seeded and diced

12 oz. tortilla chips

Instructions

Peel and pit avocados into four halves. Mash each half by hand into a large mixing bowl. Add all other ingredients except tomato and stir well to combine. Chop and seed tomato. Use tomato pieces to garnish dip, stirring lightly.

Refrigerate for 30-45 minutes for flavors to blend if desired or serve immediately with chips. If you want the dip to have more bite, add an additional ½ tbs. lime juice and another 1/8 tsp. chili powder.

Chicken with Thyme and Onion

This is a wonderful dinner - easy to make, but the flavors are great! We had it with Chardonnay and it seemed to go well, but if you have another recommendation leave it in the comments.

Servings: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

4 chicken breasts

2 tbs. olive oil

salt

pepper

2 Portobello mushrooms, stemmed, black gills cut off, caps sliced 1/4 inch thick

1 red onion, chopped

2 garlic cloves, minced

1/4 c. white wine vinegar

1/2 c. chicken broth

1 tsp. thyme

Instructions

In a large skillet, heat the oil. Season the chicken with salt and pepper and then add breasts to skillet.

Scatter mushrooms, onion and garlic around the chicken and cook over high heat until the chicken is browned on the bottom, about 3 minutes. Turn breasts over, stir the mushrooms, onions and garlic and cook until the chicken is browned on the second side, about 3 minutes longer.

Add vinegar, chicken stock and thyme to the skillet and simmer, scraping up the browned bits from the bottom of the pan.

Reduce heat to low and cook, turning the chicken once until white throughout, about 7 minutes. Transfer chicken to warmed plates.

Simmer the sauce over moderate heat until slightly reduced and flavorful, about1 minute. Season the sauce with salt and pepper, pour it over the chicken breasts and serve.

Blueberry Whole Wheat Muffins with Hazelnut Streusel

I made these for brunch this morning and they were a perfect light summer treat! Try it out, and leave a comment with your rating!

Servings: 12

Prep Time: 15 minutes

Cooking Time: 12 minutes

Ingredients

cooking spray

1 c. flour

1 c. whole wheat flour

1/2 c. sugar

3 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. nutmeg

1/4 c. chopped hazelnuts

2 tbs. brown sugar

1 c. lowfat vanilla yogurt

1/2 c. milk

1 egg

1 tbs. canola oil

1 tsp. vanilla extract

1 c. blueberries

Instructions

Preheat oven to 400 degrees. Coat a muffin pan with cooking spray and set aside.

In a large bowl, combine both flours, sugar, baking powder, baking soda, salt and nutmeg. Mix thoroughly with a fork, make a well in the center and set aside.

In small bowl, combine hazelnuts and brown sugar and set aside.

In medium bowl, whisk together yogurt, milk, egg, oil and vanilla.

Pour liquid mixture into the center of dry ingredients and stir until just blended. Fold in blueberries. Spoon batter into muffin cups. Top with hazelnut mixture and bake 12 minutes or until a toothpick inserted comes out almost clean.

Cool in pan for 5 minutes before removing. Serve warm.