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| Thai Shrimp Pasta olive oil 1 tsp. chopped garlic 16 jumbo shrimp, peeled and deveined ¼ cup julienne cut celery ¼ cup julienne cut carrots ¼ cup julienne cut bell pepper ¼ cup julienne cut onion 1 tbsp. fresh cilantro, chopped 1 tbsp. chopped peanuts 10 oz. linguine 2 tbsp. chopped green onion Thai sauce: 2 tbsp. ketchup ¾ tsp. rice vinegar 1-1/2 tsp. sesame oil ½ tsp. garlic powder ½ tsp. onion powder 1/8 cup lemon juice 2 tbsp. soy sauce 1-1/2 tsp. water ½ tsp crushed red pepper ¼ cup sweet chili sauce ½ tsp. peanut butter To make the Thai sauce, place all ingredients, except crushed red pepper in blender and blend well. Place in a storage container, mix in crushed red pepper and set aside. Place olive oil and garlic in a heated pan and cook for 1 minute. Add the shrimp and cook 3 minutes, stirring occasionally to cook evenly. Add the cut vegetables, half of the cilantro, half of the peanuts, then add the Thai sauce and mix well. Add the shrimp mixture to cooked linguine, tossing well to coat. Garnish each bowl of pasta with remaining peanuts, cilantro, and the green onion. Corn Salad 2 cups fresh corn kernels 2 cups diced green bell pepper 2 cups diced red bell pepper 2 cups diced celery ¼ cups minced fresh Italian parsley ¼ cup chopped green onions ½ cup shredded Parmesan cheese 2 tsp. ground cumin fresh ground pepper ½ tsp. pepper sauce cayenne pepper to taste 3 tbsp. olive oil 2 cloves garlic, minced 6 tbsp. fresh squeezed lemon juice 6 drops Worcestershire sauce In a large bowl, combine the first 11 ingredients. In a separate bowl, combine the olive oil and garlic. Whisk in lemon juice. Pour over corn mixture and toss to coat. Add Worcestershire sauce and mix. Cover and refrigerate until ready to serve. Black Bean and Corn Salsa 30 oz. black beans, rinsed and drained 2 cups fresh corn kernels ½ cup fresh cilantro, chopped 1 large tomato, peeled and chopped 2 cloves garlic, minced 3 green onions thinly sliced 1 tsp. chili powder 1 tbsp. cumin 3 tbsp. fresh squeezed lime juice ¼ tsp. ground black pepper cayenne pepper to taste In a large bowl, thoroughly, but gently, mix all ingredients together. Refrigerate at least 4 hours or up to 2 days to allow flavors to blend. Let come to room temperature before serving. Sautéed Cauliflower and Potatoes ½ lb. potatoes 1 head cauliflower 5 tbsp. olive oil 1 tsp. cumin seed 1 ½ tsp. ground cumin ½ tsp. coriander ¼ tsp. ground tumeric ¼ tsp. cayenne pepper 1 green chile, chopped salt and pepper to taste Boil potatoes, with skins on, and allow them to cool completely. Peel the potatoes and cut them in ¾ inch pieces. Break up the cauliflower into chunky florets. Soak the florets in a bowl of water for 30 minutes; drain. Heat the oil in a large skillet, over medium heat. When hot, put in the whole cumin seeds. Let them sizzle for 3-4 seconds. Put in the cauliflower and stir it for about 2 minutes. Let the cauliflower brown in spots. Cover, turn the heat to low, and simmer for about 4-6 minutes, or until the cauliflower is almost done but still has a hint of crispness left. Put in the deiced potatoes, ground cumin, coriander, tumeric, cayenne, green chile, and black pepper. Stir gently to mix; cook uncovered on low heat for another 3 minutes or until potatoes are heated through; continuing to stir gently. Stuffed Sunburst Squash 4 medium sunburst squash 1 tbsp olive oil 6 mushrooms, stemmed and finely chopped ½ small onion, finely chopped 1 clove garlic, minced 1 tsp. soy sauce 1 bunch spinach leaves, finely chopped cayenne pepper to taste salt and pepper to taste 1 large egg, lightly beaten ¼ cup grated Gruyere cheese Preheat oven to 375 degrees. Fill a large pot ¾ full of water and bring to a boil. Drop the squash into the boiling water and boil for 5 minutes. Drain well and let cool. Cut a thin slice off the bottom of each squash; removing just enough so that it will stand upright. Then, slice off the tops and hollow out the center, leaving a thin shell; set aside. In a skillet, over medium heat, heat the olive oil. Add the mushrooms, onion, and garlic and sauté approximately 10 minutes, or until soft. Stir in the soy sauce and add the spinach. Raise the heat to medium-high, and sauté for about 5 minutes or until the spinach is tender and most of the liquid has evaporated. Transfer to a bowl and let cool slightly, then season with cayenne, salt, and pepper. Stir in the egg and 1/4 cup Gruyere cheese and mix well. Mound the mixture into the hollowed out squash. Arrange in a single layer in a baking dish just large enough to hold all the squash upright. Sprinkle the remaining ¼ cup cheese over the tops. Pour hot water into the pan to a depth of ½ inch. Bake in the oven for about 30 minutes, or until the filling is set and the squash is tender. Strawberry Scones 2 cups flour ¼ cup packed brown sugar 2 tsp. baking powder ¼ tsp. salt 2 tsp. grated orange rind 4 tbsp. chilled butter, cut into small pieces 1 cup diced fresh strawberries 2/3 cup milk Preheat oven to 425 degrees. Combine the flour, brown sugar, baking powder, salt, and orange pee in a large bowl and mix well. Cut in the butter and rung together with fingers until crumbly. Stir in the strawberries. Then gradually stir in enough milk to make a soft dough. Gather into a loose ball and knead lightly on a lightly floured surface. Pat into a 7 inch round, about ¾ inch thick. The dough will be sticky. Cut into 8 wedges and place ½ inch apart on a baking sheet. Bake for 20-25 minutes or until golden brown. Blueberry Sour Cream Pancakes 1 cup sifted flour 3 tsp. baking powder ¼ tsp. salt 1 tbsp. sugar 1 egg 1 cup milk ½ cup sour cream ½ cup floured blueberries Mix together the flour, baking powder, salt and sugar in a large bowl. In a separate bowl, combine the egg, milk, and sour cream. Add this to the dry ingredients and mix well. Add blueberries last and fold in carefully. |