Lemony Shrimp Salad with Couscous

1 cup couscous

kosher salt and black pepper

1 1/2 pounds cooked peeled and deveined medium shrimp

1/2 pound snap peas, trimmed and cut into bite-size pieces

1 pint cherry tomatoes, halved

3/4 cup torn fresh basil leaves

2 scallions, thinly sliced

2 tablespoons olive oil

2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice

Directions

1. Place the couscous in a large bowl. Add 1 cup very hot tap water and ¼ teaspoon each salt and pepper. Cover and let sit for 5 minutes; fluff with a fork.
2. Meanwhile, in a medium bowl, combine the shrimp, snap peas, tomatoes, basil, scallions, oil, lemon zest and juice, ¾ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Serve over the couscous.

Chicken with Goat Cheese Vinaigrette

Ingredients

• 1 cup orzo
• 1/3 cup plus 1 tablespoon olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon crushed red pepper
• 2 ounces goat cheese, crumbled (1⁄2 cup)
• 4 6-ounce boneless, skinless chicken breasts, split horizontally
• kosher salt and black pepper

Directions

1. Cook the orzo according to the package directions.
2. Meanwhile, in a small bowl, combine ⅓ cup of the olive oil, the parsley, and crushed red pepper; fold in the goat cheese.
3. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. In a large skillet, heat the remaining tablespoon of oil over medium-high heat. Working in batches, cook the chicken until cooked through, 2 to 3 minutes per side. Serve with the orzo and goat cheese vinaigrette.

Alton's Perfect Shortcake

2 cups flour

4 teaspoons baking powder

3/4 teaspoon salt

1 tablespoon sugar

2 tablespoons butter

2 tablespoons shortening

3/4 cup half and half

Melted butter to brush shortcakes

Berries

Ice cream or whipped cream

Directions

Heat oven 450 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.

 

Creamy Shrimp Salad with Endive and Cucumber

 

Ingredients

• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1/2 cup cornichons, sliced, plus 3 tablespoons of the brine
• kosher salt and black pepper
• 1 pound cooked peeled and deveined medium shrimp
• 1 head Boston lettuce, torn (about 6 cups)
• 2 heads endive, sliced
• 1 small English cucumber, cut into thin half-moons
• 6 small radishes, thinly sliced
• 2 tablespoons chopped fresh tarragon

Directions

1. In a large bowl, whisk together the buttermilk, sour cream, cornichon brine, and ¼ teaspoon each salt and pepper.
2. Add the shrimp, lettuce, endive, cucumber, radishes, tarragon, and cornichons and toss to combine.

Dry-Rubbed Baby Back Ribs

Ingredients

• 4 cloves garlic, chopped
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• Kosher salt and black pepper
• 2 racks baby-back ribs (about 3 pounds)

Directions

1. In a small bowl, combine the garlic, brown sugar, chili powder, cayenne, 2 teaspoons salt, and ¾ teaspoon black pepper.
2. Rub the spice mixture on the ribs and let sit for 10 minutes. Meanwhile, heat grill to medium.
3. Grill the ribs, covered, turning occasionally, until cooked through, 25 to 30 minutes.

Chicken Enchiladas with Green Salsa

Ingredients

• 4 tablespoons canola oil
• 2 small zucchini, diced
• 1 small red onion, chopped
• 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
• 1 2- to 2 1/2 pound rotisserie chicken, meat shredded
• 1 1/2 cups grated Monterey Jack (6 ounces)
• kosher salt and black pepper
• 12 6-inch corn tortillas
• 1 pound tomatillos, papery husks removed
• 1 jalapeño, seeded
• 1 cup fresh cilantro
• 1 tablespoon fresh lime juice
• 1/2 cup sour cream (optional)

Directions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.
2. Add zucchini, onion, and corn and cook, stirring, until onion begins to soften, 3 to 5 minutes.
3. Transfer vegetables to a large bowl. Add chicken, Monterey Jack, 1 teaspoon salt, and ¼ teaspoon pepper. Mix to combine.
4. Wipe out the skillet and heat remaining oil over medium heat. Cook each tortilla until softened, 10 to 15 seconds per side. Transfer to a paper towel–lined plate.
5. Divide chicken mixture among the tortillas, roll them up, and place them in a baking dish, seam-side down. Bake until heated through, 8 to 10 minutes.
6. Meanwhile, in a food processor, pulse the tomatillos, jalapeño, cilantro, lime juice, and ½ teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream, if using.

Potato Salad with Bacon and Parsley

Serves 6| Hands-On Time: 10m | Total Time: 25m

Ingredients

• 1 1/2 pounds new potatoes
• kosher salt and black pepper
• 4 slices bacon
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 cup fresh flat-leaf parsley, roughly chopped

Directions

1. Place the potatoes in a pot with water to cover and 1 teaspoon salt and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
2. Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to paper towels. Crumble when cool.
3. In a large bowl, whisk the oil, vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss with the potatoes, bacon, and parsley.

Giada's Grilled Salmon with Citrus Salsa Verdee

Ingredients

Salsa:

• 2 large oranges
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup chopped fresh flat-leaf parsley
• 2 scallions, finely sliced
• 3 tablespoons chopped fresh mint leaves
• 2 tablespoons capers, rinsed, drained and coarsely chopped
• 2 tablespoons orange zest
• 1 teaspoon lemon zest
• 1 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper

Salmon:

• Vegetable or canola oil, for oiling the grill
• 4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
• 2 tablespoons amber agave nectar
• Kosher salt and freshly ground black pepper

Directions

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Cape Cod Turkey Pitas

Ingredients

• 1  slice  deli smoked turkey, cut 3/4-inch thick (about 1 pound)
• 1/2  cup  light ranch dressing
• 1/3  cup  sliced, blanched almonds
• 1/3  cup  Craisins, coarsely chopped
• 2    scallions, chopped
• 8  small  pitas, about 1 ounce each (such as Toufayan Bakeries Pitettes)

Directions 1. Cut the turkey into 1/4-inch cubes.
2. In a large bowl, mix together the turkey, dressing, almonds, Craisins and scallions. Cover and refrigerate for 1 hour.
3. To serve, cut open each pita about 1 inch from the top. Spoon a scant 1/2 cup of turkey mixture into each.

Mint Chip Ice Cream Pie

• 8 ounces chopped semisweet chocolate, melted
• 4 cups crisped rice cereal (such as Rice Krispies)
• 2 pints mint chocolate-chip ice cream, slightly softened

Directions

1. In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.
2. Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.

Fettucine With Spinach, Ricotta, and Grilled Eggplant

Ingredients

• 2 small eggplants (1 1/2 pounds total), sliced lengthwise 1/2 inch thick
• 2 tablespoons olive oil, plus more for serving
• kosher salt and black pepper
• 16 to 18 ounces fresh fettuccine
• 5 ounces baby spinach (6 cups)
• 2 teaspoons red wine vinegar
• 1 cup ricotta
• crushed red pepper (optional)

Directions

1. Heat grill to medium. Brush the eggplant with the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Grill until tender, 5 to 6 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
2. Meanwhile, cook the fettuccine according to the package directions. Reserve ½ cup of the cooking water; drain the fettuccine and return it to the pot.
3. Add the eggplant, spinach, vinegar, ¼ cup of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the fettuccine and toss to combine. (Add more cooking water if the fettuccine seems dry.) Serve topped with the ricotta and, if desired, red pepper, and additional oil.

Farmer's Market Grilled Cheese

If you know me personally, you know I am a HUGE fan of our local Farmer's Market at the PSU campus in Portland, OR. Not only is such a fun and relaxing atmosphere, but there is an incredible selection of fresh foods and I'm such a big foodie right now! I jumped at the chance of making this dish because it feeds into my desire to always go to the Farmer's Market! You will not be disappointed!!

Iingredients

• 1/4
  cup mayonnaise
• 2
  cups baby spinach
• 1
  tsp. minced garlic
• 8
  1/2-inch thick slices sourdough bread
• 2
  Tbsp. olive oil
• 1/2
  of a 3.5 to 4-oz. pkg. garlic-and-herb goat cheese, softened
• 1
  small zucchini, thinly sliced lengthwise
• 1
  tomato, sliced

                               

directions 1. In blender or food processor combine the mayonnaise, 1 cup of the spinach, the garlic, 1/4 tsp. sal,t and 1/4 tsp. pepper. Set aside.
2. Brush one side of each slice of bread with the olive oil; place, oiled side down, on waxed paper. Spread goat cheese on half the slices; layer zucchini, tomato, and remaining spinach on top. Spread some of the spinach mayonnaise on remaining slices; place on top of vegetables, spread side down.
3. Cook sandwiches in a very large skillet over medium-high heat 6 to 8 minutes or until bread is golden brown, turning once. Pass any remaining spinach mayonnaise. Makes 4 servings.

Bobby's Grilled Steak and Papaya Salad

Ingredients

• 4 cloves garlic, chopped
• 1 Thai bird chile, chopped
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 2 to 3 tablespoons honey
• 1/4 cup peanut oil
• 1 1/2 pounds beef tenderloin
• Salt and freshly ground pepper
• Papaya Dressing, recipe follows

Directions

Place garlic, chile, soy sauce, lime juice, honey, and oil in a mini food processor and process until smooth. Place beef in a small baking dish, pour the marinade over, and turn to coat. Cover and marinate in the refrigerator for 1 hour.

Preheat the grill to medium-high. Remove the beef from the marinade and season it with salt and pepper. Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes. Remove from grill and let rest 10 minutes before slicing into 1/4-inch thick slices.

Papaya Dressing:

• 1 shallot, peeled and finely chopped
• 2 Thai bird chiles, finely chopped
• 1 tablespoon chopped fresh mint
• 1/2 cup rice wine vinegar
• 2 teaspoons sugar
• 2 tablespoons fish sauce
• 8 large red romaine lettuce leaves, cut into strips
• 1 bunch watercress
• 1 large green papaya, peeled and thinly shredded
• 2 carrots, peeled and thinly shredded
• 1/4 cup chopped roasted peanuts, for garnish
• Chopped cilantro, for garnish

In a small bowl, whisk together the shallot, chiles, mint, vinegar, sugar, and fish sauce. Set aside. In another bowl, toss the lettuce leaves and watercress together and then arrange the mixture on a platter.

Combine the papaya and carrots in a medium bowl. Evenly distribute the papaya mixture over the lettuce. Drizzle with a few tablespoons of the dressing. Arrange the steak on top and drizzle steak with some more dressing. Garnish with chopped peanuts and cilantro.

Smoky Chicken Corn Cakes

1. Heat oven to 375 degrees F. In bowl stir together egg whites, oil, milk, chili powder, 1 tsp. black pepper, and 1/2 tsp. salt.

                          

2. In large bowl combine turkey, onion, bread crumbs, jalapenos, and chopped cilantro. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture in 1-1/2-inch balls. Place on a foil-lined 15x10x1-inch baking pan. Bake 20 minutes or until no longer pink (170 degrees F).

                   

3. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm.

                   

4. In same pan used for pasta melt cream cheese over low heat. Add milk. Cook, stirring, until bubbly. Return spaghetti to pan; toss to coat with cream cheese mixture.

                   

5. Serve spaghetti with meatballs, cheese, and cilantro.

Spaghetti and Spicy Turkey Meatballs

Ingredients:
2 egg whites, lightly beaten
2tbsp. olive oil
1 tbsp. milk
2 tsp. chili powder
2lbs uncooked ground turkey
1/3 cup finely chopped sweet onion
1/4 cup fine dry bread crumbs
2 jalapeno peppers, seeded and minced
1tbsp chopped fresh cilantro
1 pkg. spaghetti
2 3oz. pkgs. cream cheese
2 cups milk
4oz gouda cheese, shredded

1. Heat oven to 375 degrees F. In bowl stir together egg whites, oil, milk, chili powder, 1 tsp. black pepper, and 1/2 tsp. salt.

                                        

2. In large bowl combine turkey, onion, bread crumbs, jalapenos, and chopped cilantro. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture in 1-1/2-inch balls. Place on a foil-lined 15x10x1-inch baking pan. Bake 20 minutes or until no longer pink (170 degrees F).

                                           

3. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm.

                                           

4. In same pan used for pasta melt cream cheese over low heat. Add milk. Cook, stirring, until bubbly. Return spaghetti to pan; toss to coat with cream cheese mixture.

                                         

5. Serve spaghetti with meatballs, cheese, and cilantro.

Chicken Murphy

Ingredients
2 tbsp olive oil
4 cloves of garlic, sliced
1 can (28oz) whole tomatoes
1/2 tsp salt
1/4 tsp black pepper
1-1/2lbs boneless, skinless chicken breasts - cut into chunks
1 large red sweet pepper, seeds removed - sliced
1/2 large sweet onion, peeled and chopped
4 hot cherry peppers, cut in half, seeds removed
1/2lb orzo, cooked following package directions
*optional - grated parmesan cheese

                       

1. Heat oil in a large skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes, until lightly browned and fragrant. Stir in tomatoes with liquid, salt and pepper. Break up tomatoes with the back of a wooden spoon. Cook over medium-high heat for 3 minutes, stirring occasionally.

                                          

2. Add chicken, sweet peppers, onion and cherry peppers. Cook over medium-high heat, covered, for 5 minutes. Turn chicken over and stir peppers and onion. Cook for an additional 5 minutes or until internal temperature of the chicken registers 160 degrees on an instant-read thermometer.

                   
3. Serve with cooked orzo. Sprinkle with grated cheese, if desired.

Farro Salad with Grilled Eggplant, Tomatoes and Onion

• 1 1/2 cups farro
• 3 Japanese (baby) eggplants, halved
• 1 small red onion, peeled, halved, and thickly sliced
• Olive oil, for brushing
• Salt and freshly ground black pepper
• 1/2 pint grape tomatoes, washed and sliced in 1/2
• 1/4 cup chopped fresh dill, plus more for garnish
• Sherry Vinaigrette, recipe follows

Directions

Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.

Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill. Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature.

Sherry Vinaigrette:

• 1 small shallot, finely chopped
• 1/4 cup sherry vinegar or balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh dill
• 1/2 cup olive oil

Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.

Giada's Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

• 3 tablespoons olive oil, plus extra for greasing grill pan
• 4 large portobello mushrooms (about 5 inches in diameter), stemmed
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, plus extra for drizzling
• 2 cloves garlic, minced
• 3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
• 8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
• 1/4 cup chopped fresh basil leaves

Directions

Prepare the barbecue (medium-high heat).

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.