Shrimp Tortellini Pasta Toss Wednesday, Sep 21 2016 

1 package (9 ounces) refrigerated cheese tortellini1 cup frozen peas
3 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking.

Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink.

Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat. Yield: 4 servings.

Healthy Cooking, April/May 2012, page 37


Mussels with Peas and Mint Monday, Jun 3 2013 

1 tablespoon unsalted butter
1 cup thinly sliced leek (about 1 large)
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh tarragon
3/4 cup organic vegetable broth
1/4 cup heavy cream
1 cup fresh shelled green peas
48 mussels (about 2 pounds), scrubbed and debearded
2 tablespoons chopped fresh mint
1/4 teaspoon freshly ground black pepper

Melt butter in a large saucepan over medium heat. Add leek, thyme, and tarragon to pan; cook 4 minutes or until leek is tender, stirring frequently. Add broth and cream; bring to a simmer. Add peas and mussels; stir well. Reduce heat to medium-low; cover and cook 7 minutes or until mussels open. Remove from heat; discard any unopened shells. Sprinkle evenly with mint and pepper.

Cooking Light, April 2013, page 22

Serve over pasta


Linguine With Scallops, Brown Butter, and Peas Saturday, May 11 2013 

Hands on time: 15 minutes, Total time: 20 minutes

1/2 cup panko bread crumbs
1 teaspoon finely grated lemon zest
2 tablespoons olive oil
kosher salt and black pepper
12 ounces linguine (3⁄4 box)
1 cup frozen peas
16 sea scallops (about 1 1⁄2 pounds), patted dry
4 tablespoons unsalted butter
2 tablespoons chopped fresh tarragon

Heat oven to 350° F. On a rimmed baking sheet, toss the bread crumbs and lemon zest with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Bake, tossing once, until golden, 6 to 8 minutes; let cool.

Meanwhile, cook the linguine according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water and drain the pasta; reserve the pot.

Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the scallops with ½ teaspoon each salt and pepper and cook until golden brown on one side, 3 to 4 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more.

Wipe out the pasta pot and cook the butter over medium-high heat, stirring constantly, until golden, 3 to 4 minutes. Add the pasta and peas, scallops, tarragon, ½ teaspoon salt, and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve sprinkled with the toasted bread crumbs.

Serves 4, Per Serving

Calories 621, Fat 20g, Sat Fat 9g, Cholesterol 73mg, Sodium 863mg, Protein 32g, Carbohydrate 78g, Sugar 6g, Fiber 5g, Iron 5mg, Calcium 61mg

Real Simple, September 2011, page 254


Albondigas Soup Wednesday, Apr 24 2013 

Serves 6, Hands on time 45 minutes, Total Time 50 minutes

1/2 cup long grain brown rice
1 tbsp sunflower, safflower or grape seed oil
1 large white onion, cut into 1/4 inch dice
2 stalks celery, cut into 1/4 inch dice
1 large carrot, cut into 1/4 inch dice
4 cloves, minced
4 cup low-sodium chicken broth
1 24- to 26-oz jar or BPA-free can unsalted chopped tomatoes with juices
1/2 jalapeno chile pepper
1 lb lean ground turkey
1/2 cup chopped fresh mint
1 large egg white
1/2 tsp fresh ground black pepper, plus additional to taste
1 cup fresh or frozen green peas
Fine sea salt, to taste
1/4 cup coarsely chopped fresh cilantro

in a medium saucepan, combine rice and 2 cups water. Bring to a boil, reduce heat to a simmer and cook for 15 minutes. Drain and transfer to a large bowl.

Meanwhile, in a 5- to 6-qt pot, heat oil on medium. Add onion and cook, stirring occasionally, for 2 minutes. Add celery, carrot and garlic and saute until celery and carrot are crisp-tender, about 2 minutes. Add broth, tomatoes and jalapeno, increase heat to high and bring to a boil.

To rice, add turkey, mint, egg white and black pepper and stir gently to combine. Shape into 24 1 1/4 inch balls.

Reduce soup to a simmer and add meatballs, one at a time. Simmer, stirring gently, until meatballs are cooked through, about 30 minutes. Stir in peas and cook until tenderk about 5 minutes. Add salt and black pepper, to taste. To serve, garnish with cilantro.

Per Serving (4 meatballs and 1 1/3 cups soup, 2 tbsp cilantro)
Calories 228, Total fat 4g, Sat Fat 0.5g, Carbs 23g, Fiber 4g, Sugars 6g, Protein 25g, Sodium 198mg, Cholesterol 37mg

Clean Eating, March 2013, page 93


Salt and Pepper Shrimp with Thai Fried Rice Thursday, Feb 7 2013 

hands-on time 30 minutes, total time 30 minutes, serves 4 to 6

1 pound frozen peeled and deveinedlarge shrimp
Kosher salt and pepper
4 tablespoons olive oil
1 small onion, chopped
1 tablespoon finely chopped ginger
4 cups frozen or day-old cooked rice
1/2 cup frozen peas
3 ounces Spanish chorizo (cured sausage), chopped (optional)
4 eggs, lightly beaten
1 teaspoon sesame oil
1 tablespoon soy sauce
1 bunch scallions, trimmed and sliced

Heat oven to 450 degrees. On a rimmed baking sheet, toss the shrimp with 3/4 teaspoon salt, 3/4 teaspoon pepper, and 1 tablespoon of the olive oil. Roast the shrimp until bright pink and cooked through, 15 minutes. Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and ginger and cook for 2 minutes. Add the rice and cook, stirring occasionally, until it begins to brown and crisp. 6 to 8 minutes. Stir in the peas and chorizo, if using, and cook for 2 minutes. Reduce heat to medium. Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions. Scramble the eggs until set, then stir them into the rice. Divide among bowls and serve with the shrimp.

Real Simple, February 2008, Page 170

Pea Ravioli Wednesday, Feb 6 2013 

Serves 4, Hands-on time 40 minutes, Total time 40 minutes

1 tbsp extra-virgin olive oil
1 medium shallot, finely chopped (about 1/4 cup)
1 clove garlic, finely chopped
1/2 cup low-sodium vegetable or thicken broth
1¼ cups fresh or frozen peas, divided
Sea salt and fresh ground black pepper, to taste
1/3 cup low-fat ricotta cheese
5 tbsp grated Pecorino Romano cheese, divided
2 tbsp chopped fresh chives, plus additional for garnish
1/2 tsp lemon zest
32 whole-wheat wonton wrappers

In a medium saucepan, heat oil on medium. Add shallot and cook until soft and translucent, about 3 minutes. Add garlic and cook, stirring constantly, for 1 minute. Add broth and bring to a simmer. Add 1 cup peas and simmer until just tender, 2 to 3 minutes. Season with salt and pepper With a slotted spoon, transfer pea-shallot mixture to a food processor. Cover saucepan and set broth aside. To food processor, add ricotta, 3 tbsp Pecorino Romano, chives and lemon zest; purée. Taste and adjust seasoning, if desired.

Bring a large pot of water to a boil while you make ravioli. Arrange a small bowl of water and a baking sheet near your work surface. Place 2 wonton wrappers in front of you; keep remaining wrappers covered with a kitchen towel to prevent them from drying out. Place 1 tbsp pea purée on 1 wrapper. Dip your finger into water and moisten edges of wrapper. Place second wrapper over top and press edges together firmly to seal. Transfer to baking sheet. Repeat with remaining pea purée and wrappers.

Just before cooking ravioli, return reserved broth to a simmer. Add remaining ¼ cup peas to broth and cook, uncovered, until tender, 2 minutes.

Meanwhile, add ravioli to pot with boiling water and cook for 2 minutes, until dough is al dente and ravioli rise to the surface. With a slotted spoon or skimmer, transfer directly to 4 shallow serving bowls. Divide pea-broth mixture evenly among bowls and sprinkle with remaining 2 tbsp Pecorino Romano (½ tbsp per bowl). Garnish with additional chives and serve.

Nutrients per serving (4 ravioli, 1 tbsp peas plus broth, 1/2 tbsp Pecorino Rumano) Calories 414, Total Fat 9g (Sat 3g, Mono 3g, Poly 1g), Carbs 68g, Fiber 12g, Sugars 1.5g, Protein 21g, Sodium 445mg, Cholesterol 16mg

Clean Eating, JUNE 2011, Page 46

Farmhouse Chicken Chowder Thursday, Feb 2 2012 

Serves 4

6 slices bacon, chopped
6 scallions, white parts chopped fine and green parts sliced thin
2 carrots, peeled and sliced thin
2 celery rib, sliced thin
Salt and pepper
1/3 cup all purpose flour
4 cups low sodium chicken broth
1 cup water
1 pound red potatoes, scrubbed and cut into 1/2 inch pieces
1 rotiserie chick, skin discarded, meat chopped into bite size pieces
1 cup cream (or half and half)
1 cup frozen peas

Cook bacon until crisp in Dutch oven over medium heat. Remove bacon and place on paper towel. Pour off all but 2 Tablespoons bacon grease from pot, reserving it for later use. Cook scallion whites, carrots, celery and 1/2 teaspoon salt in bacon grease until vegetables are softened. Add flour. Use reserve bacon grease, adding 1 Tbsp at a time, if necessary to flour mixture. Cook until golden brown.

Stir in broth, water and potatoes then bring to a boil. Reduce heat to a simmer, cover and cook until vegetables are tender. Add chicken, cream and peas. Simmer until it is heated through. Season with salt and pepper. Sprinkle bacon and scallion greens. Serve.


Fresh Pea Risotto Tuesday, Nov 22 2011 


8 cups chicken broth
2 tablespoons butter
2 medium shallots, thinly sliced
1 clove garlic, minced
1/2 teaspoon fennel seeds, crushed
2 cups Arborio rice
1 1/2 cups shelled fresh peas or frozen peas
1/2 cup finely shredded Parmesan
2 ounces prosciutto, cut into thin strips
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon ground black pepper
2 tablespoons sliced almonds, toasted

In a large saucepan bring broth to boiling; reduce heat. Cover; keep warm.

In a Dutch oven melt butter over medium heal Add shallots, garlic, and fennel seeds; cook about 4 minutes or until tender. Stir in rice. Cook and stir for 2 to 3 minutes or until rice begins to brown.

Slowly add 1 cup of the broth to the rice mixtuxe, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add 2 more cups of broth, 1 cup at a time, stirring constantly until the liquid is absorbed. Stir in fresh peas (if using). Add remaining broth, 1 cup at a time, stirring constantly until the broth has been absorbed. (This should take 15 to 20 minutes.)

Stir in frozen peas (if using), cheese, prosciutto, lemon peel, and pepper. Top each serving with almonds.

PER SERVING 308 calories, 10g total fat (4g sat.fat), 19mg chol, 1,616mg sodium, 43g carb.. 2g fiber, 12g pro.

Page 58 Garden-Fresh Recipes


Butterflied Leg of Lamb with Rosemary and Garlic Tuesday, Nov 22 2011 

1/4 cup olive oil 1/4 minced fresh rosemary 8 garlic doves, minced Kosher salt and ground black pepper 1 butterflied leg of lamb, 4½ to 5 pounds

Vegetables 4 Tbs. butter, divided 3 Tbs. olive oil, divided 2.5 pounds golden yellow potatoes, peeled and halved 1 pound carrots, peeled and cut into large chunks 2 large onions, peeled, halved and each half quartered 2 pounds of asparagus, tough end snapped off 1 tsp. finely grated lemon zest 1 large lemon cut into eighths 2 bags (2 pounds) frozen peas 1/4 cup chopped fresh mint

For the lamb, mix oil, rosemary, garlic, 1 tablespoon salt and 1½ teaspoons pepper in a small bowl; rub mixture on both sides of lamb. (Can be set aside at room temperature up to 2 hours.)

When ready to roast, set a large heavy duty roasting pan over 2 burners at medium-high heat. When pan is hot, add lamb; cook, turning only once, until well-browned on both sides, 6 to 8 minutes total. Transfer lamb to a large raclç do not wash roasting pari.

Adjust oven racks to lowest and upper positions and heat oven to 400 degrees. Mix 2 tablespoons melted butter with 2 tablespoons of the oil. Bring potatoes with water to cover to boil in a small pot. Reduce heat to medium-low, cover and cook until potato surface is just tender, about 5 mìnutes. Drain water, cover and shake pot to give potatoes a “fluffy” surface; turn into roasting pan, along with carrots and onions; drizzle with butter mixture along with a generous sprinkling of salt and pepper shake roasting pan to coat. Set lamb on rack over roasting pan; roast until a meat thermometer inserted into the thickest part of the roast registers 135 for medium-rare and 140 degrees for medium, about 30 mInutes. Remove rack and lamb from roasting pan; let lamb rest. Return roasting pan of vegetables to oven and increase temperature to 450 degrees. While lamb roasts, toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper on a large rimmed baking pan. Place peas, mint, remaining 2 tablespoons of butter and a light sprinkling of salt and pepper in a large microwave-safe bowl cover with plastic wrap.

While lamb rests, roast asparagus on upper oven rack until bright green and tender-crisp (tossing with lemon zest after removing from oven) and potatoes, carrots and onions until nicely browned, about 10 minutes longer. Microwave peas on high power until very hot, 8 to 10 minutes. When ready to serve, slice as much lamb as you think you’ll eat. Arrange all on a large platter. Garnish with lemons for squeezing on lamb. Serve.

8 servings Per serving: 739 calories, 53g carbohydrates, 65g protein, 30g fat (10g saturated), 179mg cholesterol, 13g fiber, 1,207mg sodium

USA Weekend, April 1-3, 2011


Seared Scallops over Pea Pesto Linguine Thursday, Nov 10 2011 

Serves 4 Hands-on time/Total Time: 30 minutes

8 oz whole wheat linguine or spaghetti pasta
2 cups fresh asparagus spears, cut into 2 inch pieces (I used peas instead!)
12 sea scallops
sea salt and fresh ground black pepper, to taste (or four peppercorn blend)
1 Tbsp. olive oil

Pea Pesto
1/2 cup low sodium chicken broth, divided
3 Tbsp. minced garlic (4 to 6 cloves)
1 cup frozen peas, thawed
1 oz shredded Parmesan cheese (1/4 cup)
1 oz chopped unsalted walnuts (1/4 cup)
juice 1/2 lemon
sea salt and fresh ground black pepper, to taste

In a large pot, cook pasta to package directions. Add asparagus to pot during the last 2 to 3 minutes of cooking. Before draining pasta, reserve 1/4 cup pasta cooking water in a small dish. Drain pasta and asparagus and return to pot.

Cook scallops in a skillet. Remove from skillet. To prepare pea pesto, reduce heat to medium. Deglaze pan by poring 1/4 cup broth into pan and scrape browned bits from the bottom of pan with a wooden spoon. Add garlic to pan and saute until fragrant, 1 to 2 minutes. Add remaining 1/4 cup broth and peas to pan and saute until broth and peas are just heated, about 2 minutes.

Transfer pea mixture, including liquid, to a food processor or blender. Add parmesan, walnuts, lemon juice, salt and pepper; process until combined, scraping down sides of processor as needed. Add pesto to pot with drained pasta and asparagus; toss until evenly coated. Add 2 Tbsp. reserved pasta cooking water (and additional as needed to thin sauce) and stir until desired coating and texture is achieved. Divide pasta mixture amoung 4 plates. Top each serving with 3 seared scallops. If desired, garnish with additional chopped walnuts and shredded parmesan.

Nutriets per serving (1 1/2 cups pasta and 3 scallops): calories 395, total fats 11g, Sat. fat 2g, monosaturated fat 3g, polyunsaturated fat 4g, omega-3s 790mg, Omega-6s 330mg, Carbs 54g, fiber 11g, sugars 4g, protein 23g, sodium 311mg, Cholesterol 21mg

Clean Eating April/May 2011 Page 30


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