Ingredients
- 1 can (20 oz) Pineapple chunks, drained, reserve juice
- 1/2 c. orange marmalade
- 2 t. black pepper divided
- 1-1/4 t. salt divided
- 1/4 c. plain Greek yogurt
- 1/4 c. fresh chopped mint, divided
- 1 lb. ground beef
- 2 t. harissa seasoning
- 1/4 c. Italian-seasoned breadcrumbs
- 4 oz. crumbled goat cheese (optional)
Directions
- Coat grill with cooking spray; heat to between 500F and 600F. Pre-soak 5 wooden skewers (10-inch) in water for 10 minutes. Place reserved juice in small sauce pan. Remove 25 pineapple chunks and set aside for skewering. Chop remaining fruit to add to sauce.
- Place saucepan with juice on the grill over medium-high heat. Add marmalade, 1 t. pepper, 1/4 t. salt, and chopped pineapple. Heat to boiling; reduce heat and simmer 20 minutes or until thickened, stirring occasionally. Remove from the heat and allow to cool slightly; add 2 T. yogurt and 2 T. mint.
- Combine ground beef, harissa, 1 t. salt, 1 t. pepper, 2 T. yogurt, and bread crumbs in a large mixing bowl; blend well. Roll into 15 meatballs (2 to 2 1/2 T each) and place on baking sheet.
- Skewer a piece of fruit, a meatball, two more pieces of fruit, another meatball, two more pieces of fruit and an additional meatball on wooden skewers. Repeat this pattern for the remaining skewers.
- Place kabobs on grill, and close the lid. Cook skewers 12 to 15 minutes or until cooked through, rotating the kabobs every 3 minutes. Remove the skewers to a baking sheet and let rest for 5 minutes.
Serve skewers with sauce and garnish with chopped mint and goat cheese, if desired.
Serve additional sauce in a bowl on the side.
Ingredients
- Kosher salt
- 1/2 lb. dried tagliatelle or fettuccine
- 1 lb. large shrimp (31 to 35 per lb.) preferably wild caught, peeled and deveined
- Freshly ground black pepper
- 2 T. extra-virgin olive oil
- I lb. asparagus, trimmed into 1-inch pieces
- I large shallot, minced (about 1/4 cup)
- 1 cup lower-salt or homemade chicken broth
- 1 cup well shaken canned coconut milk
- 1/4 cup frozen peas, thawed
- 2 T. Cognac
- 2 T. thinly sliced fresh chives
Directions
- Bring a large pot of well salted water to a boil.
- Cook the pasta according to package directions until al dente. Drain, reserving 1 cup of pasta water.
- Meanwhile, pat the shrimp dry and season with salt and pepper.
- Heat 1 T. of the oil in a 12-inch skillet over medium heat.
- Add the shrimp and cook, stirring until they just start to turn pink, 1 to 2 minutes.
- Transfer to a medium bowl. Add the remaining 1 T. oil to the skillet, then add the asparagus and cook, stirring frequently until crisp-tender, 3 to 4 minutes. Transfer to the bowl of shrimp.
- Reduce the heat to low. Add the shallot to the skillet and cook, stirring until softened about 2 minutes.
- Add the broth and coconut milk, and bring to a boil over high heat; boil until the sauce is thickened and reduced by half, about 5 minutes.
- Reduce the heat to low. Add the pasta, shrimp, asparagus, peas, Cognac, and chives to the skillet and toss to combine.
- Season to taste with salt and pepper. Add a little pasta water to loosen, if necessary, and serve.
Ingredients
2 tbsp. Extra Virgin Olive Oil
1 tsp. Adobo with Pepper
1 tsp. Minced Garlic or 2 cloves garlic, finely chopped
¼ tsp. Crushed Red Pepper
1 lb. jumbo shrimp, peeled and deveined (about 16 pieces)
1 large green and/or red bell pepper, cut in 1” pieces
1 lemon, cut into 8 slices
4 skewers
Directions
|
1. |
In zip-top plastic bag, or plastic container with a lid, mix together oil, Adobo, garlic and pepper flakes. Add shrimp, tossing to combine; transfer to refrigerator. Chill shrimp at least 15 minutes, or up to 30 minutes. |
|
2. |
Remove shrimp from marinade; reserve any remaining liquid. Alternately thread peppers, shrimp and lemons on skewers, so that each skewer starts and ends with peppers and contains 4 shrimp pieces. Using pastry brush, brush reserved marinade onto shrimp and vegetables. |
|
3. |
Prepare grill to medium-high heat, or heat a heavy-bottomed grill pan over medium-high heat. Place shrimp on hot surface and cook until shrimp turn pink and opaque, flipping once, 3 – 5 minutes. |
Ingredients
- 1 chipotle in adobo sauce, minced, plus 2 1/2 T. Sauce from can
- 1 T. canola or vegetable oil; more as needed
- 2 t. finely grated lime zest
- 1/2 t. dried oregano
- Kosher salt
- 1 lb. boneless, skinless chicken breast cutlets
- 3 ears corn, husked
- 1/4 c. sour cream
- 2 t. fresh lime juice
- 8 tostada shells
- 1/2 c. coarsely chopped cilantro
- Lime wedges, for serving (optional)
Directions
- Prepare medium-high (400F to 475F) gas or charcoal grill fire
- In a medium bowl, combine the minced chipotle and 2 T. of adobo sauce with the oil, zest, oregano and 1/2 t. salt. Add the chicken and toss to coat.
- Brush the corn lightly with the oil and season generously with salt.
- Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, 4 to 7 minutes and the corn is charred in spots, about 12 minutes.
- Transfer to a cutting board, let rest for a few minutes and then cut the chicken into bite-size pieces and cut the corn off the cob.
- Mix the sour cream with the lime juice, the remaining 1/2 T. adobo sauce and 1/4 t. salt.
- Spread evenly onto the tostada shells.
- Top with the corn, chicken, and cilantro.
- Serve with the lime wedges on the side, if using
Bake your own tostada shells
- Arrange 8 6-inch corn tortillas on baking sheet in a sing layer.
- Brush lightly on both sides with canola oil and sprinkle with kosher salt.
- Bake in a 400F oven, flipping once until golden and crisp on both sides, 9 to 12 minutes.
Ingredients
- 2 cloves garlic, minced
- 1 Tbs. extra-virgin olive oil
- 1/2 tsp. crushed red pepper flakes
- 2 tsp. canola oil
- 1 lb. sugar snap peas, trimmed
- 1/4 cup chopped fresh mint
- Fresh lemon juice
- Kosher salt
Directions
- In a small bowl, combine garlic ,extra-virgin olive oil and crushed red pepper flakes.
- Heat canola oil in a large skillet over high heat.
- Add peas and cook without moving until blackened in spots (2-3 minutes).
- Take the skillet off the heat and add the garlic mixture, stirring till fragrant, 15-30 seconds.
- Transfer to a serving bowl, toss with mint and drizzle with lemon juice to taste.
- Season to taste with kosher salt.
Ingredients
- 4 boneless, skinless chicken breast halves
- 2 Tbs. vegetable oil
- Kosher salt and freshly -ground black pepper
- 1 Tbs. plus 1 tsp. sherry vinegar
- 1 Tbs. finely chopped shallot
- 1/2 tsp. Dijon mustard
- 1/2 tsp. granulated sugar
- 6 Tbs. extra-virgin olive oil
- 2 Tbs. finely chopped pitted Kalamata olives
- 2 Tbs. finely chopped fresh flat-leaf parsley
Directions
- Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire.
- Place each chicken breast between two sheets of parchment paper and pound with a kitchen mallet to a uniform thickness.
- Brush both sides of the chicken with the vegetable oil, and season generously with salt and pepper.
- Grill, turning once, until cooked through (165F), 6 to 10 minutes.
- Transfer to a cutting board with foil and let rest 5 minutes.
- Meanwhile in a small bowl, combine the vinegar, shallot, mustard and sugar. Whisk in the olive oil. Stir in the olives and parsley.
- Thickly slice the chicken and serve with the vinaigrette spooned over it.
Ingredients
- 1 Tbs. unsalted butter
- 1/4 tsp. freshly-grated nutmeg
- 1 Tbs. fresh lemon juice
- 3 Tbs. olive oil
- 1/2 medium sweet onion, thinly sliced lengthwise
- 1 Tbs. minced garlic
- 2 tsp. grated fresh ginger
- Kosher salt
- 1 lb. spinach, trimmed (about 16 loosely packed cups)
Directions
- In a 12-inch skillet, cook the butter and nutmeg over medium high heat until the butter is browned, about 2 minutes.
- Whisk in the lemon juice, transfer to a small bowl and set aside. Wipe out the skillet.
- Heat the oil in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden brown in spots, about 5 minutes.
- Add the garlic, ginger and a pinch of salt, and cook until fragrant, about 10 seconds.
- Add the spinach by the handful and cook, stirring often until wilted.
- Toss with the brown-butter mixture, season to taste with salt, and serve
Ingredients
- 2 Tbs. olive oil
- 3 medium leeks, white and light-green parts only, trimmed and sliced 1/4 inch thick
- 4 large cloves garlic, sliced lengthwise
- 2 tsp. dried mustard
- 6 cups lower-salt chicken broth
- 8 oz. spinach, trimmed and cut into 1-inch ribbons (about 8 lightly packed cups)
- 1 15.5-oz can cannellini beans, rinsed and drained
- 2 Tbs. fresh lemon juice
- Kosher salt and freshly-ground black pepper
- 1 oz. finely grated aged Gruyere (about 1/2 cup)
- Extra-virgin olive oil, for serving
Directions
- In a 6-quart pot, heat the olive oil over medium-high heat. Add the leeks and cook, stirring often, until tender and browned in spots, about 5 minutes.
- Add the garlic and mustard, and cook, stirring until fragrant, 15 seconds.
- Raise the heat to high, add the chicken broth and bring to a boil.
- Add the spinach and beans and cook until the spinach wilts.
- Stir in the lemon juice, and season to taste with salt and pepper.
- Serve topped with cheese and drizzle of extra-virgin olive oil.
Serves 4
Ingredients
- 1 1/2 cup dried Pineapple
- 1 cup Raisins
- 3 T. grape seed oil divided
- 3 scallions, trimmed and sliced
- 1 T ginger, peeled and minced
- 1 T garlic, minced
- 3 T sweet soy sauce
- 1 T soy sauce
- 1 T fresh lime juice
- 1/2 t salt
- 12 large shrimp, peeled & deveined
- 1 jalapeño pepper, thinly sliced into rings with seeds left in
- 8 small sweet peppers, stems removed and cut in half lengthwise
- 1/2 large red onion, diced into 1/2 in pieces
- 3 green onions, white and green parts roughly chopped
- Dash of fish sauce
- Cilantro (for garnish)
Directions
- Soak pineapple in 1 cup of warm water for 10 minutes
- On med-high heat warm 1 T oil in large saucepan. Add scallions, ginger and garlic. Cook until soft and golden.
- Add peppercorns, both soy sauces, lime juice, fish sauce, raisins and salt. Bring to a boil.
- Reduce heat to med. for 2 minutes. Transfer to blender. Puree until coarsely mixed.
- Heat remaining oil in a wok on med-high heat. Add red onion, sweet peppers and pineapple.
- Add shrimp, turning once until browned.
- Discard wok oil. Add black pepper sauce and 2 T. water to shrimp in wok.
- Cook on med-high heat, stirring until shrimp is well coated.
- Add jalapeno peppers and green onions prior to removing from heat.
- Plate the stir-fry. Garnish with cilantro. Serve.
Ingredients
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
1 can (14 oz) sweetened condensed milk
1/2 cup Key lime juice
1 container (8 oz) Cool Whip™ fat-free frozen whipped topping, thawed
Directions
1 Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
2 In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
3 Cover and refrigerate about 1 hour or until set. Store in refrigerator.
