How To Prepare
1.
Heat a large pot of water to boiling. Add broccoli to water and cook 3 minutes. Scoop broccoli from water and transfer to a 12-inch skillet, along with oil.
2.
Return water to boiling and cook pasta as package directs. Drain and transfer to a serving bowl. Toss with 2 tablespoons of the lemon juice and the garlic powder. Keep warm.
3.
Meanwhile, heat broccoli and oil over medium-high heat until sizzling. Add garlic and shrimp. Cook for 3 to 4 minutes, or until shrimp is cooked. Add remaining 2 tablespoons lemon juice and pepper. Stir in seasoned potato flour and serve over pasta.
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Broccoli-Shrimp Scampi
How To Prepare
Heat oven to 400 degrees F. Toss together the celery, carrots, leek and oil in flameproof 13 x 9 x 2-inch baking pan.
2.
Roast vegetables in 400 degree F oven 20 minutes, stirring once or twice. Add tomato. Roast 10 minutes. Remove mixture from pan and reserve.
3.
Mix garlic and onion powders and pepper in small cup. Season skinned side of each fish fillet with half of the garlic and onion powder mixture. Place in baking pan.
4.
Place one-sixth of sauteed vegetable mixture over center of each fillet . Top with one-sixth of basil. Fold ends of fish over filling; turn fillets over, seam side down. (Or place filling over one half of each fillet; fold other half over.) Drizzle with wine. Season fillets with remaining garlic and onion powder mixture. Place sprig of thyme on top of each fillet. Cover pan with foil.
5.
Bake in 400 degree F oven for 12 minutes or until cooked through. Remove fish to platter; cover.
6.
Boil pan juices in pan on stove top, about 3 minutes, until reduced by half. Whisk in butter and lemon juice until creamy. Serve with fish.
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Baked Stuffed Flounder
How To Prepare
Preheat the oven to 400°F. Lightly spray a broiler pan and rack with cooking spray. Set aside.
In a medium bowl, using your hands or a spoon, combine the beef, egg white, potato flour, 1/2 teaspoon oregano, and 1/2 teaspoon pepper. Shape into your suggested serving size meatballs, each about 1 inch in diameter. Arrange them in a single layer on the broiler rack.
Bake on one side for 20 minutes, or until lightly browned on the outside and no longer pink in the center. Drain on paper towels.
Meanwhile, in a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 5 minutes, or until the onion is soft, stirring frequently.
Stir in the broth, tomatoes with liquid, tomato paste, remaining 1/2 teaspoon oregano, and remaining 1/2 teaspoon pepper. Increase the heat to high and bring to a boil. Stir in the orzo. Reduce the heat and simmer, covered, for 5 minutes.
Stir in the zucchini. Cook for 3 minutes, or until the pasta is tender and the zucchini is tender-crisp.
Gently stir in the baked meatballs. Cook for 1 minute. Remove the pan from the heat. Stir in the lemon juice
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Greek Meatball and Pasta Soup
How To Prepare
1. Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and cucumber; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, vinegar, and 1/4 teaspoon pepper.
2. Sprinkle remaining pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add fish (skin-side down) to skillet, and cook until fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Drizzle salads with reserved dressing.
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Grapefruit and Cucumber Salad With Seared Salmon
How To Prepare
Heat olive oil in a large skillet over medium-high heat for 1 minute. Add onion to pan; cook until soft (4-5 minutes). Add garlic to pan; cook 2 minutes. Add chicken, and 1/4 teaspoon pepper to pan; sauté until cooked through (3-4 minutes). Transfer to a plate to cool. Combine lemon juice, 1 tablespoon chopped fresh dill, turmeric, and 1/2 teaspoon pepper in a large bowl; whisk well. Add beans, artichoke hearts, and chicken mixture to bowl, stirring to combine. Chill 1 hour. Place chicken salad evenly into butter lettuce leaves; garnish with 1 1/2 teaspoons chopped fresh dill.
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Feel-Good Chicken, Bean, and Artichoke Salad
How To Prepare
1. Place chicken in a small saucepan and cover with water; bring to a boil. Immediately remove from heat, cover, and let stand 15 minutes. Drain chicken and run under cold water. Cool completely; set aside. Using 2 forks, shred into bite-size pieces; reserve.
2. Meanwhile, use a vegetable peeler to remove outer layer of broccoli stems; discard. Continue peeling stems into long strips. In a large bowl, whisk together oil, lemon juice, and 1/4 teaspoon pepper. Add broccoli strips, Brussels sprouts, celery, parsley, and reserved chicken to bowl with dressing; toss. Divide among 4 shallow bowls.
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Chicken Breast With Shaved Brussels Sprouts
How To Prepare
In a medium saucepan over medium heat, bring the water, lemon slices, halved garlic, and peppercorns just to a simmer, covered. Add the shrimp and cook, uncovered, for 2 to 3 minutes, or just until the shrimp turns pink. Drain, discarding the lemon, garlic, and peppercorns. Spread the shrimp in a single layer on a large plate. Refrigerate for 10 to 15 minutes, or until cooled.
Meanwhile, put the potato flour in a small saucepan. Pour in the broth, whisking to dissolve. Cook over medium-high heat for about 2 minutes, or until boiling and thickened, whisking constantly. Pour into a small bowl. Let cool at room temperature for 5 to 10 minutes.
Whisk the lemon juice, vinegar, oregano, and minced garlic into the broth mixture. Set aside.
Arrange the remaining ingredients on plates. Top each salad with the shrimp. Drizzle with the dressing.
In most recipes, the sizes of shrimp are interchangeable. That is fortunate, because shrimp size can be confusing. What is “small” in one part of the country may be called “medium” in another area. So it is more accurate to refer to the number of shrimp per pound. If, for instance, a recipe calls for 16 to 20 count, that means there should be 16 to 20 shrimp per pound. If you use shrimp that are a bit larger than called for, add a small amount to the cooking time; conversely, if you use shrimp that are somewhat smaller than called for, don’t cook them quite as long as the recipe says. Watch closely, and always cook shrimp until it is just slightly pink; overcooking will cause it to be tough.
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Mediterranean Shrimp Salad
Ingredients
- 3 cups water
- 1/2 medium lemon, thinly sliced
- 1 medium garlic clove, halved, and 1 medium garlic clove, minced, divided use
- 4 whole peppercorns
- 1 pound fresh or frozen peeled shrimp, 21 to 26 count, thawed if frozen (see Cook’s Tip on Shrimp, below)
- 1/2 teaspoon potato flour
- 1/3 cup no salt added chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon snipped fresh oregano
- 4 ounces romaine or mixed salad greens, torn into bite-size pieces (about 4 cups)
- 3 ounces fresh spinach, torn into bite-size pieces (about 3 cups)
- 1/2 medium red bell pepper, thinly sliced
- 1/2 medium cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 medium tomato, cut into 12 wedges
Ingredients
- 3 cups water
- 1/2 medium lemon, thinly sliced
- 1 medium garlic clove, halved, and 1 medium garlic clove, minced, divided use
- 4 whole peppercorns
- 1 pound fresh or frozen peeled shrimp, 21 to 26 count, thawed if frozen (see Cook’s Tip on Shrimp, below)
- 1/2 teaspoon potato flour
- 1/3 cup no salt added chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon snipped fresh oregano
- 4 ounces romaine or mixed salad greens, torn into bite-size pieces (about 4 cups)
- 3 ounces fresh spinach, torn into bite-size pieces (about 3 cups)
- 1/2 medium red bell pepper, thinly sliced
- 1/2 medium cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 medium tomato, cut into 12 wedges
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How To Prepare
1. Heat oil in a large skillet over medium heat. Add turmeric, cumin, and paprika; cook, stirring, until the spices begin to foam.
2. Add cilantro, parsley, garlic, and tomatoes; cook, stirring until they’re well blended. Add fennel, potatoes, turnips, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes are tender (about 30 minutes).
3. Season the mixture with pepper, and lemon juice.
4. Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.
Tagine tips:
1. Our recipes call for a skillet, but you can also cook using a tagine dish. If you use a heavy cast-iron enamel tagine such as All-Clad’s or Le Creuset’s, cut the liquid in the recipe by half; the dish’s tight seal doesn’t allow as much evaporation as a regular pan’s.
2. A tagine dish holds a limited amount of food, so use a small Dutch oven to make big amounts.
3. For a dramatic table presentation in keeping with Moroccan custom, set the dish in the center of the table, slowly lifting the lid to release the heady aromas and show off the colorful meal inside.
****Pair with protein dish for a complete meal
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North African-Spiced Vegetable Tagine
