Satiating Treats

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 2 C chopped onions
• 1 C chopped celery stalks
• 1 C chopped carrots
• 2 garlic cloves, chopped
• 4 C or more of vegetable broth
• 1 1/4 C lentils, rinsed and drained
• 1 14 1/2-ounce can of diced tomatoes in juice
• Balsamic vinegar

Directions:

1. Heat oil in a heavy large sauce pan over med.-high heat.
2. Add onions, celery, carrots, and garlic.
3. Saute until vegetables begin to brown, about 15 minutes.
4. Add 4 C broth, lentils, and tomatoes with juice, and bring to boil.
5. Reduce heat to med.-low and cover; simmer until lentils are tender, about 35 minutes.
6. Transfer 2 C of soup (mostly solid) to a blender and puree until smooth.
7. Return puree to soup in pan.
8. If too thick, thin with more broth.
9. Season with salt, pepper, and a splash of balsamic vinegar.

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Ingredients:

• 1/2 C mayonnaise mixed with 1/4 C dijon mustard
• Grated lime zest from 1 large lime
• Shredded green cabbage (about 4 cups)
• 1 seeded and minced jalapeno chili
• 2 Tablespoons of fresh cilantro
• freshly ground salt and pepper to taste
• 1 large, seeded, diced tomato
• 1 lb shrimp, peeled and de-veined
• canola oil
• corn tortillas

Directions:

1. In a bowl stir together mayonnaise, mustard, and lime juice.
2. Add cabbage, green onions, chili, and cilantro.  Mix well.
3. Season with salt and pepper.
4. Stir in tomato.
5. Cover and refrigerate until serving.
6. In a bowl, toss the shrimp with 1 tablespoon of oil, lime zest, 1/s tspn pepper and cover.
7. Grill, turning once, until firm and opaque…about 4 minutes.
8. During the last minute of grilling add the tortillas to the grill and turn once until heated through.
9. Transfer shrimp to a serving bowl and the tortillas to a napkin-lined basket.
10. Let guests make tacos with shrimp, tortilla and slaw.

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Ingredients:

• 4 boneless skinless chicken breasts
• 1/2 C heavy whipping cream
• 2/3 C finely chopped celery
• 1/2 C chopped green onions
• 1/2 C mayonnaise
• 1 tspn Dijon mustard
• 1/4 tspn salt
• 1/4 tspn pepper
• lettuce
• sliced bread

Directions:

1. Preheat oven to 350 degrees.
2. Place chicken breasts on a rimmed baking sheet.
3. Pour heavy cream over chicken.
4. Turn to coat with cream on all sides.
5. Bake for 25 minutes or until 160 degrees.
6. Cool chicken.
7. Use fingers to pull chicken meat into strips measuring about an inch each.
8. In a medium mixing bowl, combine chicken, celery, onions, mayonnaise, mustard, salt, and pepper.
9. Chill until serving.

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Ingredients:

• 6 T sour cream
• 1 tsp fresh lime juice
• 1/4 tsp chipolte chile powder or ancho chile powder
• 1/4 tsp coarse kosher salt
• 8 ears of corn with husks
• 2 limes, quartered

Directions:

1. Mix sour cream, lime juice, chile powder, and coarse kosher salt in small bowl to blend.
2. Prepare grill (med heat).
3. Remove outer husks  from corn, leaving inner pale green husks attached.
4. Fold back inner husks; remove corn silk.
5. Sprinkle corn with salt and pepper.
6. Re-wrap inner husks around corn.  Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes.
7. Grill lime quarters until lightly charred, about 5 minutes.
8. Pull husks away fro corn to expose kernels.  Place corn and lime on platter.
9. Brush corn with sour cream mixture.
10. Sprinkle with cilantro.

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Serves 4

Ingredients:

Goat Cheese Rounds

• 2 T sesame seeds
• 2 tsp ground cumin
• 1.5 tsp paprika
• 1 tsp finely hipped fresh thyme
• 1/4 tsp course kosher salt
• 1/8 tsp ground black pepper
• 16 1/3 inch-thick rounds chilled soft fresh goat cheese (from one 11-ounce log)

Vinaigrette

• 2 T red wine vinegar
• 1 shallot, minced
• 1 tsp chopped fresh thyme
• 1 tsp Dijon mustard
• 5 T extra-virgin olive oil
• Coarse kosher salt

Salad

• 1 lb baby new potatoes (halved)
• 1 lb green beans trimmed
• 8 cups mixed salad greens
• 1/3 C packed small fresh basil leaves
• 12 ounces assorted small tomatoes
• 1/2 C black olives (nicoise)

Directions:

1. Line baking sheet with waxed paper.
2. Mix first 6 ingredients in shallow bowl.
3. Dip cut sides of goat cheese rounds into spice mixture to coat.
4. Place on prepared baking sheet.
5. Chill until ready to serve.
6. Whisk first four ingredients (from vinaigrette) in small bowl.
7. Gradually whisk in olive oil.
8. Season with coarse salt and pepper.
9. For salad, steam potatoes until just tender, about 10 minutes.
10. Transfer to plate; cool.  Steam green beans until crisp-tender, about 5 minutes.
11. Rinse under cold water; drain.  Pat dry with paper towels.
12. Combine green beans and basil in large bowl.
13. Add enough vinaigrette to coat lightly, toss.
14. Arrange on large platter.  Add potatoes and green beans to same large bowl.
15. Add remaining dressing and toss.
16. Arrange potatoes and beans atop greens.
17. Scatter tomatoes and olives over.  Surround with goat cheese rounds.

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Prep Time: 20 minutes

Serves 8

Ingredients:

• 8 hard-cooked eggs
• 2 Tbsp lemon juice
• 1 Tbsp chopped green onion
• 1/4 tsp hot pepper sauce
• 1 can ( oz) crab meat, drained, flaked and cartilage removed
• 3 Tbsp fat-free mayonnaise
• 4 Tsp minced fresh tarragon
• 1/4 Tsp salt
• 1/8 Tsp cayenne pepper

Instructions:

1. Cut eggs in half lengthwise. Remove yolks; set aside egg white and four yolks (discard remaining yolks or save for another use).
2. In a bowl, mash reserved yolks.  Stir in the mayonnaise, lemon juice, tarragon, onion, salt, hot pepper sauce and cayenne.
3. Add crab; mix well.
4. Stuff or pipe into egg whites.  Refrigerate until serving.

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Ingredients:

• 2 cans (15 oz) black-eyed peas, rinsed and drained
• 1 yellow pepper, seeded and chopped
• 1/2 C each chopped purple onion and roasted red pepper
• 1/2 C mined fresh parsley
• 1/4 C olive oil
• 2 Tbsp. white wine vinegar
• 1 Tbsp. seeded mustard
• 2 cloves garlic, minced
• 1 Tsp. cumin
• Salt nd pepper to taste

Instructions:

Combine all ingredients; cover and chill.  Makes 4 1/2 C dip.  Serve with toasted pita triangles.

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Serves 6-8

Ingredients:

• 1 lb small or medium shell pasta (prepared as directed)
• 1/4 lb baby spinach or arugula washed and torn into pieces
• 6 oz crumbled feta cheese
• 1/2 cup pitted Kalamata olives, quartered
• 2 Tbsp each thinly sliced sun-dried tomatoes and basil leaves
• 2 Tbsp red-wine vinegar
• 3 Tbsp olive oil
• Cracked black pepper

Instructions:

1. Combine ingredients.
2. Toss well.

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Serves 4.

Ingredients:

• 1/4 Cup Mayonaise
• 1 Tablespoon Dijon Mustard
• 1 Teaspoon Honey
• 1 Tablespoon chopped parsely
• 16 Oz. Rainbow Trout (with skin)

Directions:

1. Combine first 4 ingredients in a bowl.
2. Cover flesh side of trout with mixture.
3. Broil 4 inches from heat for 5 minutes or until fish flakes with a fork and topping is bubbly.

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Ingredients:

• 2 6-7 oz salmon fillets with skin
• 5 tablespoons olive oil
• 1/2 lime
• 1 avocado
• 1 tablespoon lime juice

Directions:

1. Rub salmon w/1 tablespoon olive oil
2. Squeeze lime over the salmon
3. Broil salmon 9 minutes
4. Combine avocado, 4 tablespoons olive oil and lime juice in a small bowl
5. Season w/salt & pepper
6. Cover the cooked salmon w/the sauce and serve

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