• 1 cup Italian bread, cubed
• 1/2 cup almonds, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons freshly grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 2 tablespoons low-sodium chicken broth
• 8 chicken tenders, trimmed, 1 lb
• 1 tablespoon olive oil

Sauce

• 1 cup jarred roasted red peppers, drained
• 1 cup Roma tomatoes, seeded, chopped
• 1/4 cup low-sodium chicken broth
• 2 teaspoons olive oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh lemon juice
• salt and red pepper flakes to taste

Almond-Crusted Chicken With Romesco Sauce

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• 3 tablespoons unsalted butter
• 1 cup large onion, minced
• 1 teaspoon garlic cloves, minced (2 or 3)
• 1 celery stalk, diced about 1/4 cup
• 1 lb red lentils
• 1 teaspoon ground cumin
• 2 tablespoons white rice, long-grain
• 2 1/2 quarts chicken broth or stock
• 1 or 2 lemons, lemon juice
• salt to taste
• white pepper to taste

Red Lentil Soup

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• 3 lbs eggplant, 2 medium
• 4 lemons
• 1/4 cup extra-virgin olive oil, plus as needed
• 4 tablespoons flat-leaf (Italian) parsley
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• 1 cup cucumber, thinly sliced
• 1/4 cup black olives
• 4 plum tomatoes, thinly sliced
• 1 green pepper, seeded, roasted, cut into strips
• 1/2 cup toasted walnuts, coarsely chopped
• pita or pocket bread

Roasted Eggplant Salad Sandwich

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• 1/2 pound fettuccine, dry
• 1 pound sea scallops, about 8
• 8 large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1 cup dry white wine (to deglaze)
• 1/2 cup chicken broth (low-sodium preferred)
• 2 cups grape tomatoes
• 1/4 cup chopped flat-leaf parsley (Italian)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice, fresh squeezed
• red pepper flakes
• feta cheese crumbled, for garnish

Shrimp And Scallop Fettuccine With Feta

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• 2 lbs broccoli
• 1/4 cup vegetable oil or olive oil
• 1 1/4 cup chopped onion
• 1/2 cup chopped celery
• 1 1/4 cup chopped leeks, white and light green parts only
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 1/2 cup heavy cream, heated
• slt and pepper to taste
• fresh lemon juice to taste

Cream of Broccoli Soup

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• 1 large garlic clove, minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon rice wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 lb bite-sized pasta, e.g. penne
• 1 pound scallops
• 1 pound (30 - 35 count) uncooked shrimp, peeled, deveined, halved lengthwise and cut into bite-sized pieces
• 1 cup grape tomatoes, halved and lightly salted
• 1/2 cup diced jarred roasted yellow peppers (roasted red may be substituted)
• 4 ounces Feta cheese, crumbled
• 1/4 cup fresh oregano, chopped
• salt and freshly ground black pepper

Lemony Seafood Pasta Salad

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• 1¼ lb chicken, ground or minced
• 4 green onions, finely chopped
• 4 tablespoons cilantro, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon cayenne pepper
• 1 egg white lightly beaten
• 1 tablespoon olive oil
• 1 lemon, halved
• 5 ounces tabouleh
• 4 sesame breadrolls or whole grain rolls

Spicy Chicken Burgers

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• 1 pound shrimp, cooked, peeled and  deveined
• 2 green onions, chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon rind, no white attached
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Creole seasoning
• 3 tablespoons mayonnaise
• 1 cup breadcrumbs
• salt and freshly ground black pepper
• 1 large egg, lightly beaten
• 2 tablespoons oil
• tartar and cocktail sauces for serving, optional

Shrimp Cakes

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• 2 sticks butter, at room temperature
• ​1 teaspoon salt
• ​1 pinch black pepper
• ​1 pinch ground red pepper or cayenne
• ​1 tablespoon chopped fresh chives
• ​1 tablespoon chopped fresh parsley
• ​1 small lemon, zested and juiced
• ​1/4 cup finely grated Parmesan
• 36 jumbo headless Louisiana shrimp (about 3 pounds)
• 6 10-inch metal or water-soaked wooden skewers

Self-Basting Grilled Shrimp

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• 1 small onion, roughly chopped
• 1 rib celery, roughly chopped
• 2 cloves garlic, peeled
• 3 green onions, roughly chopped 
• 1⁄4 cup fresh parsley leaves, loosely packed
• 2 tablespoons prepared horseradish
• 1/2 cup mayonnaise
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons Creole mustard
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• salt, pepper, Louisiana style hot sauce