Shrimp Salad Rolls Monday, Aug 15 2016 

1 tablespoon butter
20 large shrimp, peeled and deveined (about 1 pound)
1/4 cup canola mayonnaise
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh parsley
1 1/2 teaspoons chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
4 (1 1/2-ounce) hot dog buns
8 Boston lettuce leaves

Preheat broiler to high.

Heat butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shrimp to pan; sauté 4 minutes or until done. Place shrimp on a large plate; chill in refrigerator for 10 minutes. Coarsely chop shrimp. Combine chopped shrimp, mayonnaise, and next 6 ingredients (through salt) in a large bowl.

Open buns without completely splitting; arrange, cut sides up, on a baking sheet. Broil 1 minute or until toasted. Place 2 lettuce leaves in each bun; top each serving with 1/2 cup shrimp mixture.

Cooking Light, August 2012, page 76

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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

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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

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Goat Cheese Omelet Thursday, Feb 7 2013 

4 large eggs
1 tablespoon water
1/8 teaspoon salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) crumbled goat cheese
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
2 teaspoons olive oil, divided
1/2 cup thinly sliced zucchini
1/2 cup julienne-cut red bell pepper
1 teaspoon chopped fresh chives

Combine first 4 ingredients in a bowl; stir with a whisk. Combine cheese, parsley, and tarragon in a bowl.

Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat. Add zucchini and bell pepper, cook 4 minutes or until tender. Remove mixture from pan; keep warm.

Place 1/2 teaspoon oil in pan. Pour half of egg mixture into pan, and let set slightly (do not stir). Carefully loosen set edges with a spatula, tipping pan to pour uncooked egg to sides. Continue procedure for 5 seconds or until no runny egg remains. Sprinkle half of cheese mixture over omelet; cook 1 minute. Slide omelet onto plate; fold into thirds. Repeat procedure with remaining oil, egg mixture, and goat cheese mixture. Sprinkle with chives. Serve with vegetables.

Yield: 2 servings (serving size: 1 omelet and 1/2 cup vegetables). CALORIES 233, FAT 17.6g (sat 5.8g, mono 7.8g, poly 2g), PROTEIN 16g, CARB 3.6g, FIBER 1g, CHOL 430mg, IRON 2.5mg, SODIUM 416mg, CALC 84mg

Lobster Salad Rolls with Shaved Fennel and Citrus Thursday, May 31 2012 

3 cups coarsely chopped cooked lobster meat (about 3 [1 1/4-pound] lobsters)
3 tablespoons canola mayonnaise
2 teaspoons chopped fresh tarragon
1/2 teaspoon kosher salt, divided
2 cups thinly sliced fennel bulb (about 1 medium)
1/2 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon rice wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
Cooking spray
6 (1 1/2-ounce) hot dog buns
Preparation

1. Combine lobster, mayonnaise, 2 teaspoons tarragon, and 1/4 teaspoon salt; cover and refrigerate.
2. Combine fennel, remaining 1/4 teaspoon salt, orange rind, and next 5 ingredients (through pepper).
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add buns to pan; cook 2 minutes on each side or until lightly browned. Place 1/3 cup fennel salad in each bun. Top each serving with 1/2 cup lobster salad.

Calories 238; Fat 6.2g (sat 0.8g, mono 3g, poly 1.9g); Protein 19.4g; Carb 24.9g; Fiber 1.9g; Chol 52mg; Iron 1.9mg; Sodium 699mg; Calc 120mg

Cooking Light, July 2010, page 30

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Pork Chops Stuffed with Pine Nuts and Herbs Friday, Mar 2 2012 

Seves 6

6 center-cut, bone-in pork loin chops (1-1/4 inches to 1-1/2 inches thick)
1/2 cup fresh mint
1/2 cup fresh parsley
1/3 cup fresh tarragon
1/3 cup finely grated Pecorino Romano (1/4 oz.)
5 Tbs. extra-virgin olive oil
3 medium cloves garlic, peeled
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
3/4 cup pine nuts, toasted
1/3 cup golden raisins
1 Tbs. unsalted butter, cut into 6 pieces

Position a rack in the center of the oven and heat the oven to 400°F.
With a sharp knife, make a horizontal slit in each pork chop to create a 3-1/2-inch-long pocket.

In a food processor, combine the mint, parsley, tarragon, pecorino, 3 Tbs. of the oil, the garlic, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper. Pulse until finely chopped. Add 1/2 cup of the pine nuts and pulse until the nuts are roughly chopped. Stir in the remaining 1/4 cup pine nuts and the raisins. Season the insides of the pockets with salt and pepper and stuff with the filling. Secure the pockets with toothpicks. Season the outside of the meat generously with salt and pepper.

Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Sear 3 of the pork chops on both sides until well browned, about 6 minutes total; transfer to a large rimmed baking sheet. Repeat with the remaining 1 Tbs. oil and the remaining pork chops. Top each chop with a piece of butter and roast in the oven until an instant-read thermometer inserted into the thickest part of the pork chops registers 145°F, 10 to 12 minutes. Discard the toothpicks and serve drizzled with the pan juice.

Fine Cooking, April/May 2011, Page 19

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Picnic-Perfect Lobster Rolls Wednesday, Oct 26 2011 

Hands-on time. 12 min. Total time. 1 hr 12 min.

1/3 cup chopped celery
1/2 teaspoon grated lemon rind
2 tablespoons chopped green onions
1 tablespoon finely chopped fresh tarragon
3 tablespoons canola mayonnaise
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3/4 pound lobster meat, steamed and chopped
4 (1 1/2-ounce) New England-style hot dog buns, toasted

Combine first 11 ingredients in a large bowl, stirring well; cover and chill at least 1 hour. Divide lobster mixture evenly among buns. Yield: 4 servings (serving size: 1 sandwich).

CALORIES 284; FAT 10.3g (sat 0.8g, mono 4.9g, poly 2.7g); PROTEIN 21.7g; CARB 22.4g; FIBER 0.3g; CHOL 65mg; IRON 1.5mg; SODIUM 731mg; CALC 61mg

Page 22 COOKING LIGHT JULY 2011

Bistro Apple Panini Monday, Oct 24 2011 

PREP: 20 MIN COOK: 5 MIN BATCH YIELD: 6 SERVINGS

12 thick-sliced bacon strips, cut in half
1 medium apple, thinly sliced
1 Tbsp ginger ale tsp.
1 tsp lemon juice
1/4 cup apple jelly
4 tsp minced fresh tarragon
12 slices sourdough bread
6 slices Havarti cheese
2 Tbsp. Dijon mustard
3 Tbsp. butter, softened

In a large skillet, cook bacon over mediurn heat until crisp. Remove to paper towels to drain. In a small bowl, toss apple with ginger ale and lemon juice; set aside.

Place jelly in a small microwave-safe bowl; microwave on high for 20-30 seconds or until softened. Stir in tarragon.

Spread jelly mixture over six bread slices; Top with cheese; apple and bacon. Spread mustard over remaining bread, place over bacon. Spread the outsides of sandwiches with butter.

Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

June/July 2011 TASTEOFHOME.COM
NOELLE MYERS GRAND FORKS, NORTH DAKOTA

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