How To Prepare
1
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chili powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among the butter lettuce leaves (or wraps). Top each with cabbage, roll into wraps and serve.
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Shredded Turkey Pinto Bean Wraps
How To Prepare
1
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until they begin to give off liquid, about 3 minutes. Stir in leeks; cook, adjusting heat to prevent scorching, until the vegetables are very tender and the leeks are starting to brown, about 8 minutes. Add brandy (or vermouth) and broth; cook until reduced and thickened, about 30 seconds. Remove from the heat and stir in sour cream, parsley, pepper to taste. Cover and set aside.
2
Pat scallops dry and sprinkle with the remaining 1/4 teaspoon pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. To serve, place some of the leek-mushroom mixture on each plate and top with scallops.
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Seared Scallops with Brandied Leeks Mushrooms Seared Scallops with Brandied Leeks Mushrooms
How To Prepare
Heat a large nonstick skillet over medium-high heat. Sprinkle fish with coriander, and pepper. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.
While fish cooks, combine tomato, and remaining ingredients. Serve tomato mixture over fish.
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Seared Mediterranean Tuna Steaks
How To Prepare
1
Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
2
Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
3
Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add peaches and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, and tarragon. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.
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Seared Chicken with Peach Sauce
How To Prepare
PAPAYA SAUCE: In a medium bowl, combine papaya, red bell pepper, onion, lime juice, cilantro, and jalapeño. Set aside.
SCALLOPS: In a large resealable plastic bag, combine flour, scallops, and black pepper, and shake to coat.
In a large skillet, heat oil over medium heat and add scallop mixture; cook and stir until golden. Place scallops over papaya sauce and serve immediately.
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Scallops with Spicy Papaya Sauce
How To Prepare
1. Preheat oven to 375°. Fold 4 (16- x 12-inch) pieces of parchment paper or foil in half crosswise; unfold onto 2 baking sheets.
2. Arrange scallops, fennel, tomatoes, and garlic evenly on one half of each parchment sheet, leaving a 2-inch border at edge. Season with pepper; drizzle with wine and oil.
3. Fold top half of each parchment piece over ingredients. Crimp edges in tight folds to seal. Bake until packets puff up and scallops are cooked through (about 17-20 minutes, depending on size of scallops). Transfer parchment packets to plates. Carefully cut tops of packets open, making sure to avoid hot steam
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Scallops in Parchment with Fennel, and Tomatoes
How To Prepare
Thaw scallops, if frozen. Cut any large scallops in half. Set aside.
2.
For sauce, in a small bowl stir together water, potato flour, 1/2 teaspoon lime peel, lime juice, Splenda, bouillon granules, and pepper. Set aside.
3.
Run cold water over artichoke hearts until partially thawed. Cut any large artichoke hearts in half. Set aside.
4.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry artichoke hearts and green and red sweet peppers in hot oil for 1-1/2 to 3 minutes or until sweet peppers are crisp-tender. Remove vegetables from the wok.
5.
Add half of the scallops to the hot wok. Stir-fry about 2 minutes or until scallops turn opaque. Remove scallops from the wok. Repeat with remaining scallops. Return all scallops to the wok. Push scallops from the center of the wok.
6.
Stir sauce. Add sauce to the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked couscous or rice. Sprinkle with additional finely shredded lime peel, if desired. Makes 4 servings.
Make Ahead Tip
Prepare vegetables; cover and chill up to 4 hours before cooking.
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Scallops and Artichokes
How To Prepare
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. For vinaigrette: In a screw-top jar, combine basil, vinegar, lemon juice, oil, mustard, and 1/4 teaspoon of the black pepper. Cover and shake well. Set aside.
2.
Sprinkle scallops with the remaining 1/4 teaspoon black pepper. Coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add scallops. Cook for 2 to 4 minutes or until scallops are opaque, turning once halfway through cooking.
3.
Meanwhile, divide salad greens among four serving plates. In a large bowl, combine tomatoes, sweet pepper, and cucumber. Add half of the vinaigrette; toss to coat. Add to serving plates with greens. Add scallops to salads and brush with some of the remaining vinaigrette. Pass the remaining vinaigrette.
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Scallop Salad with Basil Vinaigrette
How To Prepare
Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.
Divide soup evenly among each of 8 bowls.
Pair with a protein dish for a complete meal
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Savory Beet Soup
How To Prepare
1. Heat a large skillet over medium-high heat. Add 1 teaspoon sesame oil to pan; swirl to coat. Add snow peas and bell pepper to pan; sauté for 4 minutes or until the vegetables are crisp-tender, stirring occasionally. Remove pan from heat. Sprinkle with black pepper, and toss well to combine.
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Sauted Snow Peas and Peppers
