Linguini w/ Shrimp, Scallops, & Clams

Dear Readers,

Today I was shopping at Whole Foods to purchase ingredients to make a summer dinner. When I went to the seafood counter I saw a wide variety of fresh fish and seafood. I decided to pick up clams, scallops, and shrimp to make a light and flavorful pasta dish. I rely on the seafood to bring full ocean flavors to the dish. I hope you enjoy my recipe for linguini w/ shrimp, scallops, and clams.

Ingredients:
1 dozen small scallops
1 dozen shrimp (cleaned and deveined)
1 dozen clams (you can substitute with mussels)
1 shallot (minced)
2 cloves garlic (minced)
1 tbsp olive oil
1 cup grape tomatoes (chopped)
8 oz clam juice
1/2 cup white wine
1/4 cup pasta water (with salt)
8 basil leaves (chopped)
1/4 cup flat leaf parsley (chopped)
1 lb linguini cooked
pinch of salt

Directions:
1- In a large saucepan add the olive oil, garlic, and shallots on medium low heat. Stir and add the tomatoes. Cook for 2 minutes and then add the wine, clam juice, and a pinch of salt. Cook until it comes to a simmer and then add the shrimp and scallops. Cook for another minute on low and then add the clams, basil, and parsley. On low cook for 8 minutes with the cover on.

2-After the 8 minutes take the cover off and make sure the shrimp are pink and the clam shells are open. If any clams are closed remove them. Add the pasta water and stir. Taste the sauce and make sure the flavor is balanced.

3- Add the linguini to the sauce and seafood and stir. You can always add a little more salt and olive oil for extra flavor. Garnish with more fresh parsley and basil.

Easiest Pasta Dish Around

Dear Readers,

Today during lunch, I was in search of something to make. I haven't gone food shopping in awhile so my list of available ingredients was slim. I did though have basics in my kitchen: pasta, basil, garlic, canned beans, and tomatoes. I usually always have these ingredients on hand. So I came up with a quick and easy pasta dish. The flavors of cooked garlic in olive oil and garden tomatoes with basil was a treat. To top off the dish with cannellini beans gave the dish a nice smooth texture. Hope you enjoy my recipe.

Serving: 1

Ingredients:

1 serving of cooked pasta (any style is fine)
1/4 cup pasta water
2 garlic cloves (minced)
8 fresh basil leaves (chopped)
1/4 cup cannellini beans (washed and drained)
1 cup grape tomatoes (quartered)
1 tbsp olive oil
pinch of salt

Directions:
1-In a pan add the oil and garlic cook on medium-low heat. Add the tomatoes, stir and then add the pasta water. Cook for 5 minutes.
2-Add the basil and beans and cook for another 2 minutes on low. Add the cooked pasta and stir. Make sure all the ingredients are well incorporated. Taste and make sure your seasoning is correct. You can always add a pinch of salt and 1/4 tsp of olive oil.
3- Garnish with more fresh basil.

What's A Pinch

Dear Readers,

In many of my recipes I always say a pinch of salt and pepper. I am going to provide the measurements for what exactly a pinch is. Also, I will include information on dry and wet measurements.



dry measurements (flour, spices, sugar)

1 pinch = 1/8 teaspoon or less
1 Tablespoon = 3 teaspoons
1/4 cup = 4 Tablespoons
1/3 cup = 5 1/3 Tablespoons
3/4 cup = 12 Tablespoons
1 cup = 16 Tablespoons

liquid measurements ( water, oil, milk)

1/2 cup = 4 ounces
1 cup = 8 ounces

Summer Tomato Sauce w/ Fresh Mint

Dear Readers,

Continuing with the garden theme, I always find that growing tomatoes on the vine results in an abundance of little ruby treasures. This is when I tend to make my own tomato sauce which is a real treat. Follow my recipe on how to use your garden's tomatoes to make a wonderful and light sauce. Also, take advantage of your town's farmer markets. You can purchase fresh tomatoes at a low price. Remember to use only tomatoes on the vine or plum tomatoes. (Plum tomatoes have less seeds and are less acidic).

Ingredients:
5 lbs tomatoes (either plum or vine) (makes 32 oz)
1 tbsp olive oil
8 fresh mint leaves (minced)
3 cloves fresh garlic (minced)
salt pinch

Directions:
1- Lay out your tomatoes and look for any imperfections. Discard any rotten tomatoes.



2- Wash your tomatoes and pat dry.



3- Hold the tomato in your hand so that the stem is facing in the inside of your palm. Hold it up to a box grater. You want to use the side with the medium size holds. Move your tomato in a up and down movement. When you get close to the stem you will need to stop and move to the next tomato. Please keep notice that the skin of the tomato will not be grated.



4- After you have grated all of your tomatoes you should have about 32 oz of freshly crushed tomatoes. Depending on the type of tomato you use, some seeds will be noticeable which is fine.

5- Place a saucepan on the stove and raise the heat to medium low. Add the olive oil and garlic. Cook for 3 minutes and then add the crushed tomatoes and salt. Cook for 15 minutes on low. Add the mint leaves and cook for another 5 minutes. Make sure your sauce is not boiling. Serve immediately.

Summer Garden Salad

Dear Readers,

One of the highlights of the summer is growing our own vegetables and herbs. It is very rewarding when we see our "little treasures" growing and we are able to pick them to prepare a nutritional seasonal meal. Many vegetables and herbs such as basil and tomatoes tend to grow in great abundance so I came up with a really easy summer garden salad that you can make with your garden treats.


Ingredients:

1 lb string beans (halved)
5 tomatoes on the vine (sliced)
1 large cucumber (sliced)
1 cup fresh basil ( sliced)
2 garlic cloves (minced)
1 tsp garlic powder
1 tbsp olive oil
2 tbsp red wine vinegar
salt and pepper to taste
(you can adjust the vinegar/oil ration depending on how tart you like your dressing)

Directions:
1- Wash all your vegetables, pat dry, and cut accordingly.
2- Place your string beans in a steamer and cook for 5 mins. Cool
3- In a large bowl place all of your vegetables and herbs along with the oil, vinegar, garlic, garlic powder, salt and pepper. Mix so that all the vegetables are lightly coated with all ingredients. Serve either cool or at room temperature.

Veggie Turkey Burgers

Dear Readers,

Father's Day is just around the corner and I am sure many of you will be BBQ-ing with your family. I have received many inquiries about what are healthy alternatives to eating burgers and hotdogs. Many of us are health conscious either watching our weight or on special health diets. However, we will want to be included in the BBQ fun and make a dish that still celebrates the summer weather.

Turkey Breast should be a staple on your shopping list. Make sure when you purchase ground turkey that is says "turkey breast" this means it is only the white meat. If your package says ground turkey you are getting a mixture of all the meat )dark and white) . When I go to Whole Foods I make sure I stock up on ground turkey breast. I make homemade ground turkey burgers all the time. I rely on veggies, herbs, and spices for a full flavor impact when added to the meat. I portion each homemade patty out to about 4-5oz.

If you are thinking about BBQ-ing this weekend try adding this recipe to your menu. It is a great option for people that are looking to eat healthy and stay on their nutrition tracks. Below is my recipe for veggie turkey burgers.

Servings 4-5

Ingredients:
1 lb ground turkey breast, organic
1/4 cup white onion (small dice)
1/4 cup zucchini (small dice)
1/4 cup red bell pepper (small dice)
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp black pepper (ground)
1/4 tsp seasoned salt
olive oil pam spray


Directions:

1- Spray a skillet with pam spray and turn the heat to medium low. Add the onion, zucchini, and pepper. Cook for 5-6 minutes until veggies are soft and then cool for 10 minutes.
2- In a bowl add the ground turkey meat, the cooled veggies, Worcestershire sauce, garlic powder, black pepper, and seasoned salt. With you hands mix all the ingredients together until everything is well incorporated. Make patties and set aside. Place the patties on a grill and cook each side for 5-6 minutes.
3- Serve your patty with tomato, lettuce, and avocado on a toasted whole grain bun.

Crab Cakes- No Butter, Mayo, or Frying-Just Great Taste

Dear Readers,

Crab cakes are one of my favorite dishes, however I usually never order them out because they are loaded with fat. Many of us have to watch the fat content in our diets due to nutrition/health needs or if you are looking to manage your weight. I knew I had to come up with a crab cake recipe that could fit into my meal plan. I had them tonight and they taste great and the texture is perfect. Crunchy on the outside and tender in the inside. You will really like my recipe for crab cakes without the guilt.

**This recipe does not contain mayo, butter, and there is no frying involved**

Servings: 7 medium sized cakes

Ingredients:
8 oz lump crab meat
1 egg
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp fresh lemon juice
1/2 tsp Old Bay spice
1 tsp olive oil
1/4 cup red bell pepper ( very small dice)
1/4 cup celery (very small dice)
1/4 cup onion (very small dice)
1/4 cup flat leaf parsley (chopped)
1/2 cup + 2 tbsp panko crumbs


Directions:
1- Preheat the oven to 400 degrees
2- In a pan add the olive oil on medium low heat. Add the pepper, celery, and onion and cook for 5 minutes. Cool this mixture.
3- In a bowl add the egg, mustard, Worcestershire sauce, lemon juice, and old bay spice. Mix well and then add the cooled vegetable mixture and parsley. Mix until all the ingredients are well blended. Fold in the crab meat and panko crumbs (1/2 cup). Add a pinch of salt and pepper.
4- With an ice cream scoop, form the mixture into balls. Then tap the top to flat the balls out. With the remaining panko crumbs, sprinkle the tops with them. Place in the oven for 20 minutes.
5- If you want the tops to be a little bit more golden after the cooking time has elapsed. Place the crab cakes under the broiler for 2 minutes.
6- Serve with fresh lemons.