Arugula and Quinoa Salad

Fruit Nachos

Blueberry Coffecake with Almond Streusel

INGREDIENTS:
9 oz all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups fresh blueberries
1/3 cup packed brown sugar
1/4 cup old-fashioned rolled oats
2 TBL sliced almonds
1 TBL flour
1/4 tsp ground cinnamon
2 TBL butter, melted
3/4 cup granulated sugar
1/4 cup butter, softened
2 TBL canola oil
1 large egg, beaten
1 cup nonfat buttermilk
2 tsp grated lemon rind
1 TBL fresh lemon juice
Cooking Spray

DIRECTIONS:
Preheat oven to 375. Weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine 9 oz flour and next 3 ingredients (through salt), stirring with a whisk. Remove 2 TBL flour mixture; sprinkle over blueberries, tossing to coat. Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 TBL melted butter, toss to combine. Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice. Spoon half of batter into a 9 inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). Sprinkle evenly with 1 cup blueberry mixture. Spoon remianing batter over blueberries. Sprinkle evenly with remaining 1 cup blueberry mixture. Bake at 375 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

Sweet Sesame Noodles

INGREDIENTS:
1 8z pkg uncooked soba
1 8 oz pkg broccoli florets
Cooking Spray
2 6 oz skinless, boneless, chicken breast halves
1/8 tsp salt
1/4 tsp ground black pepper
2 TBL rice vinegar
2 TBL dark sesame oil
2 TBL lower-sodium soy sauce
1 TBL creamy peanut butter
2 tsp toasted sesame seeds, divided
1 tsp brown sugar
1/4 tsp crushed red pepper
1 garlic clove, minced
3 green onions, chopped

DIRECTIONS:
Bring a large saucepan of water to boil. Add soba; cook 3 minutes. Add broccoli to the pan; cook 3 more minutes until broccoli and soba are soft. Drain. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper  and add to the grill pan; cooking until done. Remove chicken from the pan and cut into 1" pieces. Combine vinegar, sesame oil, soy sauce, peanut butter, 1 tsp sesame seeds, sugar, crushed red pepper and garlic in a large bowl, stirring with a whisk. Stir in the noodle mixture and chicken. Sprinkle with remaining sesame seeds and green onions.

Brushetta

INGREDIENTS:
2 cups Cherry Tomates
4 tsp olive oil
2 TBL fresh basil, chopped
1 small shallot, chopped
4 slices whole-wheat French Bread baguette
1 garlic clove, halved

DIRECTIONS:
Thread tomatoes evenly onto skewers and grill for 5 minutes (turning once). Remove tomatoes from grill. Remove tomatoes from skewers; coarsely chop. Pace tomatoes, 2 tsps olive oil, 1/4 tsp salt and 1/4 tsp pepper, basil, and shallot into a bowl, stirring to combine. Drizzle bread slices evenly with 2 tsp olive oil and grill for 30 seconds on each side. Rub cut sides of garlic over one side of bread slices; top evenly with tomato mixture.

Summer Vegetable Rigatoni with Chicken

INGREDIENTS:
12 oz rigatoni
1 1/2 cups diagonally sliced sugar snap peas
3 chicken breast (boneless/skinless), cut into bite sized pieces
1 tsp ground black pepper, divided
3/4 tsp kosher salt, divided
1/4 cup olive oil
2 TBL sliced garlic
2 oregano sprigs
2 thyme sprigs
1/2 cup unsalted chicken stock
3 oz Parm/Reggiano cheese grated
2 cups cherry tomatoes, halved
1/4 cup small fresh basil leaves
1 tsp fresh oregano leaves
1 tsp fresh thyme leaves


DIRECTIONS:
1. Cook pasta according to directions for 10 minutes. Add peas; cook 2 more minutes. Drain mixture and reserve 1 1/2 cups of cooking liquid; rinse with cold water. Drain.

2. Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/2 tsp pepper and 1/4 tsp salt. Add chicken to pan; cook 5-10 minutes or until done.

3.  Combine oil, garlic, oregano sprigs, thyme sprigs in a large skillet over medium heat; cook 4 minutes or until garlic begins to brown. Add reserved 1 1/2 cups cooking liquid, 1/4 tsp pepper, remaining 1/2 tsp salt, and stock to pan; bring to a boil. Cook until reduced to 3/4 cup (about 10 minutes). Discard herb springs, stir in 2 oz cheese; stir until cheese melts. Stir in pasta mixture. Stir in chicken, remaining 1 oz cheese and tomatoes. Sprinkle with remaining 1/4 tsp pepper, basil, oregano, and thyme leaves.

Louisana BBQ Shrimp

Makes 2 Servings

If you want to make more than two servings, do so in seperate batches- one recipe fills a large skillet but serve while piping hot and stir the sauce frequently while serving. Everyone peels their own shrimp at the table and stirs the shrimp in the sauce along with dipping french bread in the sauce!

2 dozen large shrimp with shells - about 1 pound

Seasoning Mix:
1 teaspoon ground red pepper- preferably cayenne
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon rosemary leaves crushed
1/8 teaspoon oregano leaves

1 stick plus 5 tablespoons unsalted butter -total needed
1 & 1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/2 cup basic shrimp stock - to make:peel 2 raw shrimp and put shells in 1 cup boiling water
1/4 cup beer at room temperature

Rinse the shrimp in cold water and drain well. In a small bowl combine the seasoning mix ingredients. In a large skillet combine 1 stick of butter, garlic, Worcestershire and seasoning mix over high heat. When the butter is melted, add the shrimp. Cook 2 minutes, shaking the pan vs stirring in a back and forth motion. Add the remaining 5 tablespoons butter and the stock, cook and shake pan 2 minutes. Add beer and cook and shake 2 minutes. Remove from heat. Serve immediately in bowls with lots of French bread on the side or on a platter with cooked rice mounded in the middle and shrimp and sauce surrounding it.

ie: Lagniappe: a certain percentage of oil is released when butter is melted, shaking the pan in back and forth motion and addition of stock to the butter keeps the sauce from deprecating and having an oily texture- stirring doesn't produce the same effect