tomatoes

Course: 
  • 1 lb ground sirloin
  • 1 lb ground breakfast sausage
  • 1 large egg
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teasoons salt
  • 1/2 teaspoon red pepper
  • Cheddar cheese sliced
  • 6 hamburger rolls, onion or sesame rolls
  • 1 small red onion, peeled and sliced
  • 1 tomato, cored and thinly sliced
  • 4 leaves lettuce
  • salt and black pepper to taste
  • mustard, ketchup, mayonnaise, pickles etc.

Spicy Grilled Cheddar Burgers

 

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Course: 
  • 2 cups cubed cornbread
  • 1 can corn, drained (8-9 oz)
  • 1/2 cup green chopped onions
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped broccoli florets
  • 1/2 cupe tomaotes, chopped
  • 1/2 cup canned garbanzo beans, drained and rinsed (pinto beans are a good substitute)
  • 1/2 cup cheddar shredded cheese
  • salt and pepper to taste
  • 1/2 cup buttermilk ranch dressing

Yummy Cornbread Salad

Yummy Cornbread Salad 

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Course: 
  • 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

Almond-Crusted Chicken With Romesco Sauce 

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Course: 
  • 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

Roasted Eggplant Salad 

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Course: 
  • 2 1/2 pounds mild (sweet) Italian sausage links
  • 3 pints cherry tomatoes, halved
  • 1 large onion, cut into 1 1/2-inch chunks
  • 4 large garlic cloves, sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 2 teaspoons dried thyme
  • 1 tablespoon fresh rosemary, minced
  • zest and juice of one lemon
  • 3 bay leaves
  • 3 cans (about 16 ounces each) white beans, undrained
  • salt and pepper to taste

Italian Sausage With White Beans

Italian Sausage With White Beans 

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  • 1 can whole tomatoes, drained (14 1/2 oz.)
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 2 tablespoons unsalted butter
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 1 1/2 lbs ground beef chuck
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 cup dry red wine
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons brown sugar, packed
  • 4 kaiser rolls, split

Sloppy Joe On A Burger Bun

 Sloppy Joe On A Burger Bun

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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

Shrimp And Scallop Fettuccine With Feta

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Course: 
  • 1 lb linguine or spaghetti
  • 1 lb large shrimp (26 to 30 count), peeled and deveined
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup brandy or cognac
  • 12 garlic cloves, minced
  • 1 (28 ounce) can, diced tomatoes, drained
  • 1 cup dry white wine
  • 1/4 cup fresh Italian (flat leaf) parsley, minced
  • salt
  • 1 teaspoon red pepper flakes (more to taste)
  • 1/2 teaspoon sugar

Shrimp Fra Deavolo With Linguine

Shrimp Fra Deavolo With Linguine 

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Course: 
  • 3 lbs shrimp (21 - 25 count), peeled and deveined
  • 2 tablespoons vegetable or canola oil
  • 1 large red bell pepper, sliced into very thin 1½ -inch long strips
  • 4 green onions, thinly slices (white and green parts kept separate)
  • 1/2 cup fresh cilantro, chopped
  • 4 large garlic cloves, minced
  • 1/2 teaspoon red pepper flakes, crushed
  • 1 can (14.5 ounces) petite diced tomatoes, drained
  • 1 can (14 ounces) light coconut milk
  • 2 tablespoons fresh lime juice
  • salt

Spicy Coconut Shrimp Stew

 Spicy Coconut Shrimp Stew

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Course: 
  • 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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