Pumpkin Soup with Coconut Milk

This spicy soup gets it's zesty flavor from green chilies and red curry paste. But don't let the spicy ingredients scare you, adjust the seasonings down just a bit for a milder flavor. Also, if you would like to make this soup a whole meal, add a can of black beans. See note below.

1 TB Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tsp Cumin
1 tsp Red Curry Paste
1 15-oz can Pumpkin
1 15-oz can Rotel Diced Tomatoes with Green Chilies
1 heaping cup Roasted Corn Kernels
1/2 cup Frontera Jalapeno- Cilantro Salsa
1 cup Chicken Broth
1 14-oz. can Coconut Milk, as needed
Sea Salt and Fresh Ground Pepper
Chopped Cilantro, dried or fresh, to taste
1 tsp Raw Agave Nectar (or substitute maple syrup or raw sugar to taste)
Juice from 1 Fresh Lime

Heat the olive oil in a heavy soup pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, tomatoes with green chiles, roasted corn, and salsa. Stir to combine.

Add the broth. Heat through to a simmer, and begin adding the coconut milk; start with one cup. If you like it creamy, add more. Season with sea salt and ground pepper, and cilantro. Heat through gently and bring to a slow simmer.

Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more agave (or maple syrup if substituting) and/or coconut milk if you need less heat.

Serve with organic blue corn tortilla chips. Makes four servings.
** Optional: Add a can of rinsed and drained black beans for more protein.

Roasted Red Pepper and Tomato Soup

This is a very adaptable recipe and tastes much better than tomato soup from a can. Try adding diced jalapeno peppers for a little more zesty flavor, or even skip the addition of sour cream and add cream to the final recipe. Also, if you are short on prep time, substitute a jar of roasted red peppers and a large can of peeled and diced tomatoes for the fresh vegetables.

2 tsp Olive Oil, divided
1 Onion, chopped
2 cloves Garlic, minced
3 Red Bell Peppers
4 large Tomatoes, peeled, seeded and chopped
1-1/2 tsp Dried Thyme
2 tsp Paprika
1/8 tsp Sugar
6 cups Chicken Broth (regular or low sodium)
Salt and Pepper to taste
1 pinch Ground Cayenne Pepper
1 dash Hot Pepper Sauce
2 TB Butter
1-1/2 TB All-Purpose Flour
6 TB Sour Cream

To roast the peppers: Rub 1 teaspoon olive oil on peppers and place under the broiler until blackened, turning peppers to get all sides evenly roasted. Carefully place peppers into a paper bag and seal. Let rest for 15 minutes, remove from bag and peel off the skins, and remove core and seeds. Dice the peppers, reserving one cup; set aside.

In a large soup pot, heat olive oil over moderate heat. Add onion and garlic and saute until softened, about 5 minutes. Stir in tomatoes, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to a boil, reduce heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.

Strain soup, reserving broth. Place solids in food processor or blender, and process until smooth. Set aside the pot of broth.

Strain soup, reserving broth. Place solids in food processor or blender, and process until smooth. Set aside the pot of broth.

In the soup pot, melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add puree and broth back to the pot. Add reserved chopped peppers and bring to a boil. Reduce heat and simmer 10 minutes.

Ladle into bowls and add 1 tablespoon of sour cream to the center of each bowl. For a lighter soup, this is also delicious without the sour cream.

Ladle into bowls and add 1 tablespoon of sour cream to the center of each bowl. For a lighter soup, this is also delicious without the sour cream. Serves 6.

Roasted Squash Soup

This delicious and creamy soup would be perfect served as a first-course for Thanksgiving dinner. Acorn Squash makes a great substitute if Butternut Squash is not available.

1 TB Olive Oil
1 large Butternut Squash (about 3 pounds), halved and seeded
3/4 tsp Salt
1/4 tsp Freshly Ground Black Pepper
6 cloves Garlic
4 Thyme Sprigs
3 TB Unsalted Butter
1 large Yellow Onion, chopped
3 shallots, chopped
4 cups Chicken or Vegetable broth
1/4 cup Heavy Cream

Croutons
1 TB Unsalted Butter
1 cup 1/2-inch Diced White Bread
1 TB Sour Cream
1 TB Fresh Minced Chives

Preheat an oven to 375°F. Line a baking sheet with parchment paper. Rub the olive oil over the cut side of the squash and season with a 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Place the squash, cut side down, on the prepared pan. Tuck the garlic cloves and thyme sprigs under the cavity of the squash. Roast the squash 50 to 60 minutes, until soft and caramelized. Remove from the oven and let cool. Reserve the garlic cloves and discard the thyme. Scoop the butternut squash flesh from the skin, coarsely chop, and set aside.

Melt the butter in a dutch oven or soup pot over medium-high heat. Sauté the onions and shallots for 7 to 10 minutes, until they begin to brown. Add the roasted butternut squash, the reserved garlic cloves, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper and sauté for 5 to 7 minutes, until the squash begins to caramelize and stick to the bottom of the pan. Pour in the chicken stock, bring to a boil, then decrease the heat to a simmer and cook for 15 minutes. Purée the soup until smooth with a hand-held blender or in a food processor. Return it to the pan and add the cream. Taste and adjust the seasoning.

For the croutons: Melt the butter in a small sauté pan over medium heat. Stir in the cubes of bread and toast, stirring, for 5 to 7 minutes, until golden brown.

To serve, ladle the hot soup into warmed shallow bowls, dollop each with 1/2 teaspoon of sour cream, sprinkle with the croutons and chives. Serves 4 or 6 servings as a first course.

Potato-Leek Soup

3 TB Butter
2 cups Sliced Leeks
2 cups Sliced Onions
3 TB All-Purpose Flour
2 quarts Chicken Stock
Salt and Pepper to Taste
4 cups Potatoes, peeled and chopped
1/2 cup Heavy Cream
1/4 cup Parsley or Chives, chopped

In a large skillet melt the butter and saute the leeks and onions without browning. Add the chicken stock, salt, pepper and potatoes. Bring to a boil and cover. Simmer for about 40 minutes or until the vegetables are cooked. Blend the soup in a food processor, if desired. Add the cream just before serving. Garnish with parsley. Serves 6-8.

Spicy Carrot Peanut Soup

This is a delicious Moosewood Restaurant soup that has a lot to offer -- a mildly sweet flavor, with just a bit of nutty and salty taste and a little sour from the lime juice.

1 TB Vegetable Oil
1 Large Onion, chopped
2 lbs Carrots, peeled and diced
1 Celery Stalk, chopped
1 tsp Salt
1 tsp Chinese Chili Paste (such as Sriracha)
6 cups Water or Stock, vegetable or chicken
2 TB Peanut Butter
3 TB Soy Sauce
2 TB Lime Juice

In a large soup pot, heat oil over medium heat. Add onion, carrots, celery, salt and chili paste and cook, stirring often, on high heat for 5 minutes.

Add the water or stock to the vegetable mixture, cover the pot, and bring to a boil. Reduce the heat to low and simmer until the carrots are soft, about 20 minutes.

Stir in the remaining ingredients – peanut butter, soy sauce and lime juice – and then allow to cool slightly. In a blender, puree the soup until silky smooth. Reheat if desired, and season to taste. For a little crunch, top with finely chopped roasted peanuts.

Creamy Vegetable Chowder

This is a great fall soup that includes a variety of vegetables and a creamy cheddar cheese base.

2 cups Chopped Onions
1 TB Butter
1 TB Canola or Vegetable Oil
2 Celery Stalks, diced
1 cup Peeled and Diced Carrots
1 1/2 cups Diced Potatoes
3 cups Water or Vegetable Stock
1/2 tsp Dried Thyme
1 Bay Leaf
1 1/2 tsp Salt
1/2 tsp Ground Black Pepper (or use Ground White Pepper)
1/2 cup Green Beans, cut into 1-inch pieces
1/2 cup Diced Red Bell Peppers
1 cup Diced Zucchini
1/2 cup Fresh or Frozen Green Peas (you can also substitute frozen corn, which works great)
2 TB Chopped Fresh Parsley
2 cups Milk
1 cup Grated Cheddar Cheese
2 oz Neufchatel or Ccream Cheese

Optional: Add a pinch of red pepper flakes for a little extra spice, or add a sprinkle of grated cheddar cheese or even parmesan cheese on top of the soup.

In a large soup, sauté the onions in the butter and oil for 3 to 4 minutes over medium heat. Add the celery, cover, and cook until just soft, stirring occasionally. Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes. With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and carefully pour into a blender or food processor. Set aside until ready to puree.

Add the green beans, bell peppers, and zucchini to the pot and cook until the green beans are tender, about 5 minutes. Stir in the peas and parsley, simmer for 2 more minutes, then remove from the heat. Discard the bay leaf.

Puree the reserved vegetables with the milk and cheeses to make a smooth sauce, stir the sauce into the soup and gently reheat. Serve with crusty French bread and a salad.  Serves about 8.

Blueberry Peach Smoothie

Blueberries are delicious and healthy! They are naturally high in antioxidants for disease protection, they help to improve memory, and are heart healthy. A powerful superfood!

1 whole Banana -- frozen
1 cup frozen Peach Slices
1/4 cup fresh or frozen Blueberries or Raspberries
1/2 cup Lowfat Vanilla Yogurt
1 TB Wheat Germ

Place banana, frozen peach slices, blueberries, yogurt and wheat germ in a blender and process until smooth.

Serves 2.

Ginger Smoothies (5)

Have your own smoothie bar at home with these delicious and easy to prepare smoothie recipes. Try different fruits, use juices or milk, add a spoonful of sugar-free jam or protein powder and change the flavors each day. The varieties are endless and yummy.

1 Banana, cut into chunks
1 cup Ice Cubes
1/2 cup Bottled Carrot Juice
1/2 cup Plain Low-Fat Yogurt
3/4-inch piece Fresh Ginger, peeled

Nutritional Info: 233 calories, 2.5 gr fat, 1.4g sat. fat, 8.9g protein, 47.2g carbs, 4.1g fiber

Hawaiian Smoothie with Ginger
1/2 cup Orange Juice
1/2 cup Water
1/2 cup Plain Yogurt
1/2 cup Frozen Pineapple Chunks
1/2 cup Frozen Mango Chunks
a good sized piece of fresh ginger

Put all ingredients in a blender, and blend 'til smooth. Serves 2.

Strawberry Ginger Smoothie
2 cups Frozen Strawberries
1/2 cup Vanilla Yogurt
1/2 cup Milk
2 TB Honey
1 tsp Chopped Ginger

Place all ingredients in blender and mix until smooth. Add a bit more milk if desired, until you have the preferred consistency. Serves 2.

Papaya Ginger Smoothie
2 1/2 cups Papaya, chilled and cut into chunks
1 cup Ice Cubes
2/3 cup Low-Fat Plain Yogurt
1 TB Finely Chopped and Peeled Fresh Ginger
1 TB Honey
Juice of 2 Lemons
16 Fresh Mint Leaves plus 4 sprigs for garnish

Blend papaya, ice, yogurt, ginger, honey, and lemon juice in a blender. Add up to 1/4 cup water, 1 tablespoon at a time, until mixture is smooth and thinned to desired consistency. Blend in mint leaves and garnish with mint sprigs.  Serves 4.

Ginger, Kiwi and Banana Smoothie
2 Kiwis, cut into chunks
1 Banana, cut into chunks
1/2 tsp Ginger, chopped
1 cup Low-Fat Milk

Place kiwi, banana and ginger into blend. Pulse until smooth, then add milk to desired consistency. Serves 1.

Double Berry Smoothie

1 cup Lowfat Vanilla Yogurt
1 small ripe Banana, cut up
2 TB Honey
1 cup fresh or frozen Strawberries
1 cup fresh or frozen Raspberries
1/2 cup Raspberry Sherbet or Sorbet

Combine all ingredients in a blender until thick and smooth. Serves 2.

Crock Pot Split Pea & Ham Soup

Serve with garlic toast or crusty french bread and a salad for a delicious and healthy meal.

2 TB Butter
12 - 14 oz Smoked Cooked Ham, diced (or Ham Bone with Meat)
1 medium Onion, chopped
2 cans (14.5 oz each) Chicken Broth
1 quart Water
16 oz dried Split Peas, sorted and rinsed
2 to 3 medium Carrots, diced
2 ribs Celery, sliced
2 large Potatoes, cubed
1/2 tsp Dried Marjoram Leaves, crumbled
1 Bay Leaf

Place a skillet over medium heat; add butter, ham, and onion, cook until onion is tender and ham is slightly browned. Combine ham mixture and remaining ingredients in slow cooker.

Cover and cook on LOW for 6 - 8 hours, or until split peas are tender. Remove bay leaf before serving.
Serves 8.

Grilled Prosciutto-Stuffed Pork Chops

The combination of tangy balsamic vinegar and the sweet molasses create a delicate balance with the spicy rub.

4 Pitted Dried Plums, halved
2 very thin slices Prosciutto (about 3/4 ounce), halved
1/2 tsp Crushed Fennel Seeds
1/2 tsp Paprika
1/2 tsp Chopped Fresh Sage
1/2 tsp Chopped Fresh Rosemary
1/4 tsp Kosher Salt
1/4 tsp Crushed Red Pepper
1/4 tsp Freshly Ground Black Pepper
4 (4 oz) boneless Center-Cut Loin Pork Chops (about 3/4 inch thick)
Cooking spray
2 tsp Balsamic Vinegar
2 tsp Molasses

Prepare grill.

Soak the pitted dried plum halves in boiling water 5 minutes. Drain plums. Wrap 2 of the plum halves in each prosciutto piece.

Combine next 6 ingredients (through freshly ground black pepper) in a small bowl.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 1 prosciutto wrap into each pocket. Sprinkle pork chops with spice mixture. Place pork chops on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Combine vinegar and molasses; brush over pork chops.

Boneless Pork Chops with Mushrooms & Thyme

This tasty dinner for two is low-carb and heart-healthy. The recipe can easily be doubled or tripled to serve for a family meal.

2 (5 oz each) boneless, Center-Cut Pork Loin Chops
1/4 tsp Salt
1/4 tsp Freshly Ground Black Pepper
3 tsp Olive Oil
1 medium Shallot, minced
1 1/2 cups sliced Mushrooms (about 4 oz)
1/2 cup Dry Vermouth (or substitute unsweetened apple juice)
1 TB Dijon Mustard
2 tsp chopped Fresh Thyme

Sprinkle pork chops with salt and pepper. In a large skillet, heat 2 teaspoons olive oil and place over medium-high heat. Add the pork chops and cook until browned on both sides and cooked through, about 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.

Add remaining 1 teaspoon olive oil to the pan, add shallot and cook, stirring, until tender, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

Roasted Pumpkin Seeds

Wait! Don't throw away those pumpkin seeds. Here is a delicious and healthy way to prepare a fall snack for your family. One large pumpkin will generally yield 1 cup of pumpkin seeds, and smaller pie pumpkins will yield about the same amount.

Basic Roasted Pumpkin Seeds

2 cups Pumpkin Seeds
2 TB Margarine or Butter
1 1/2 tsp Salt

Remove largest chunks of pulp from the pumpkin seeds but do not wash.

Toss the seeds with margarine and salt. Spread on a baking sheet and roast at 250F for 1 hour and 10 minutes. Stir two or three times through out the roasting. Store at room temperature in a sealed container.

Sweet Pumpkin Seeds

1 cup Pumpkin Seeds
1 TB melted Butter or Vegetable Oil
1 TB Sugar, more or less to taste
1 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Allspice

Remove largest chunks of pulp from the pumpkin seeds but do not wash.

Heat oven to 300 degrees. Toss seeds with butter, sugar and spices. Spread coated seeds on a foil-lined baking sheet. Bake for 45 - 60 minutes, turning once or twice, until golden brown.

Hot and Spicy Pumpkin Seeds

2 cups Pumpkin Seeds
2 TB melted Butter
1 TB Frank's Hot Sauce
1/2 tsp Salt

Remove largest chunks of pulp from the pumpkin seeds but do not wash.

Combine seeds with butter, hot sauce and salt. Spread seeds on a foil-lined baking sheet and bake 45 - 60 minutes, turn once or twice, until golden brown.

Homemade Trail Mix

Find a few foods that your kids really love (like M&M's or chocolate chips) and you can sneak in a few healthy additions (like nuts, seeds or dried fruit) to this trail mix. They have a healthy, high-energy snack to carry them through the day.

Add in a few things you know they will like:

Raisins
Mini Pretzels
Goldfish Crackers (whole grain would be even better than regular)
Mini Chocolate Chips or Peanut Butter Chips
M&M's candies (use sparingly)

Then add the healthy stuff like:

Kashi's Heart to Heart Toasted Oat Cereal (kids love this cereal as a snack)
Multi-Grain Cheerios
Peanuts, almonds, cashews, pecans, walnuts
Pumpkin seeds or sunflower seeds
Cashews or Almonds
Dried Cherries or Apricots (cut into bite-sized pieces)
Banana Chips or Craisins

In a bowl combine 1/4 cup each of the above ingredients. You can use all or just a few and see which combinations the kids like the best. Put in snack size bags and you have enough for a week of lunches.

Mesquite Bacon BLT Sandwich

This recipe is from Arizona, the land of Mesquite foods! If you have not tried Mesquite-Smoked Bacon, you are in for a treat. You'll never want a regular BLT again. Enjoy!

16 Thick-Sliced Mesquite-Smoked Bacon Strips, about 1 pound
4 6x4-inch pieces Focaccia, Ciabatta or other rustic-type bread about 2 inches thick
8 Red-Leaf Lettuce Leaves
Large Tomatoes, cut into 16 thick slices
1/2 cup Mayonnaise

Cook bacon in a large heavy skillet over medium heat until just crisp, about 5 minutes per batch. Transfer to a paper-towel lined plate to drain excess fat. Set aside.

Halve each 6 x 4-inch piece of ciabatta horizontally; lightly toast. Spread about 1 TB mayonnaise on each slice of ciabatta. Top 4 of the slices of ciabatta with a lettuce leaf, then with 4 slices of tomato, 4 slices of bacon and finish with lettuce leaf. Place mayonnaise side of remaining 4 ciabatta slices on top of lettuce. Cut each sandwich in half on the diagonal. Serve immediately.

Corned Beef Sandwiches

Just the thought alone makes your mouth water... corned beef, dark swirly rye bread, Swiss cheese, sauerkraut, with Russian dressing - grilled. Our national love affair with Corned Beef Sandwiches, also known as the Reuben, has been going on since the 1920s, though the exact origin is strongly disputed.

Regardless of who owns the title of creator of the first Reuben, this sandwich has steadily gained in popularity over the last 90 years or so, especially during St. Patrick's Day festivities.  It's nearly impossible to find a restaurant that doesn't serve this tasty sandwich and many variations exist as local bars put their own twist to this classic meal.

Corned beef is very simple to prepare at home.  Just remember to cook it low and slow and the result will be a fork-tender brisket that slices easily for sandwiches.

To Prepare Corned Beef

1 Corned Beef Brisket (3 - 4 lbs) including spice packet
1 medium Onion, sliced
1 TB Garlic, minced
1 TB Butter

Drain and rinse the corned beef, reserving the spice packet. Place the onion, garlic and butter in the bottom of a large soup pot.  Saute the onion and garlic for 6 minutes or until tender, then place the brisket into the pot.  Add enough water to the pot to fully cover the meat, and add the spice packet to the water.  Turn heat to medium-high, bring to a boil for 15 minutes, then reduce heat to medium-low and simmer for about  3 hours, turn the brisket over occasionally using a fork.  (The longer the beef simmers the more tender the meat, so for a 3-4 pound brisket, 3 hours works great.)
Add additional water, if needed, to keep the beef covered.

Remove meat from pot and allow to rest 10 minutes. Slice the meat against the grain and prepare sandwiches as below.

Sandwich Ingredients for 4

2 TB Butter, softened
8 slices Rye Bread
8 slices Swiss Cheese
3/4 lb Corned Beef Brisket, thinly sliced
1/2 lb Sauerkraut
1/4 cup Russian Dressing

Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

Using paper towels, squeeze out excess moisture from sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.

Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving. Serve with Seven Day Slaw.

Salmon Burgers

Panko Crumbs are Japanese breadcrumbs and can be found in the Asian section of your local market.

1 1/4 lb Salmon Fillet, skinned and deboned
2 TB snipped Fresh Dill
2 TB snipped Fresh Chives
1 tsp Fresh Thyme Leaves
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Lemon Zest
1 TB Lemon Juice
2 tsp plus 2 TB Olive Oil
1/2 cup Panko Crumbs or Plain Bread Crumbs
6 Potato Rolls, warmed

Coarsely cut salmon into cubes and place in the bowl of a food processor. Add dill, chives, thyme, salt, pepper, lemon zest, lemon juice and 2 teaspoons of olive oil. Pulse briefly 2 or 3 times to roughly chop fish and combine ingredients. The salmon will hold together like ground meat. Do not overprocess.

Shape salmon mixture into 6 patties about 3/4 inch think. Place patties on a small baking sheet covered with plastic wrap. Chill, covered, for 2 hours.

To cook, place panko crumbs in a shallow bowl. Gently turn patties in crumbs to coat all over.

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Saute patties 3 minutes; turn and saute 3 minutes longer until golden and crisp.

Serve burgers on warmed buns. Top with a generous dollop of Cucumber Sauce and serve with extra sauce and sliced tomatoes and lettuce, if desired.  Serves 6.

Cucumber Sauce:

Peel and coarsely grate half of a cucumber. Press excess liquid from cucumber between several sheets of paper towels. In a small bowl combine cucumber with:

1/2 cup Plain Yogurt
2 TB Mayonnaise
1 Minced Scallion
2 TB snipped Dill
1/8 tsp Salt

Chill, covered for 2 hours before serving.

Grilled Fish Sandwich

3 TB Dijon Mustard
2 TB Light Mayonnaise
1 TB chopped Fresh Dill
Vegetable Oil
1 1/2 lbs Skinless Haddock, about 3/4-inch thick, cut into 4 fillets
1 tsp Kosher Salt
1/2 tsp Pepper
2 TB Olive oil
4 Kaiser Rolls, warmed
1 cup shredded Romaine Lettuce

Combine mustard, mayo and dill and set aside.

Preheat grill. To prevent fish from sticking, rub a paper towel moistened with vegetable oil over the grill rack.

Blot the fillets on both sides with paper towels. Season with kosher salt and pepper, and brush with olive oil.

Arrange fillets on the grill rack, about 6 inches from heat source; grill 4 minutes over medium-high heat. With a metal spatula, gently turn the fish; grill about 4 minutes longer, or until fish flakes easily with a fork.

Spread the insides of the kaiser rolls with the dill sauce. Place one fillet on each bun, top with shredded romaine and serve.  Serves 4.

Crab Roll Sandwiches

You could also substitute chopped lobster meat or peeled and deveined finely chopped shrimp for the crabmeat.

2 lbs Cooked Crabmeat
2 bunches Scallions, white and light greens parts only, thinly sliced
2 Celery Stalks, finely diced
1/2 cup Mayonnaise
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
8 to 10 Hoagie Rolls or Hot Dog Buns
8 leaves Leaf Lettuce or Bibb Lettuce
3 Ripe Tomatoes, sliced

Pick over the crabmeat, discarding any pieces of shell. Finely chop the meat. In a bowl, combine the crabmeat, scallions, celery, lemon juice, mayo and salt and pepper. Cover and refrigerate for 30 minutes. Meanwhile, toast the rolls until lightly browned. Spoon some of the chilled crabmeat mixture onto half of each roll, then top with lettuce and tomato. Serve immediately. Serves 8 - 10.

Lobster Patties

The added flavors - sweet juicy mango, crunchy slaw, the lime marinade, and the toasted cumin, coriander and fennel in the lobster patties - bring tropical notes to the burger without overwhelming the flavor and texture of the lobster. Serve this with a simple green salad and margaritas.

1-1/4 pound cooked Fresh (not frozen!) Lobster Meat, 1/4" dice
3 medium Limes, juiced
1/2 lb Shrimp, peeleed and deveined
1 medium Carrot, peeled, fine dice
1 medium Celery Rib, fine dice
1/2 tsp Whole Cumin Seed
1/2 tsp Whole Coriander Seed
1/2 tsp Whole Fennel Seed
2 Egg Whites
2 small Hot Red Peppers, seeds, stem and membranes removed, minced
4 TB Cilantro, fine mince
6 TB Panko Flakes
2 TB Flour
Salt and Freshly Ground Black Pepper
Hot Sauce to taste

Zesty Slaw Topping

1/4 head Cabbage, trimmed, cored and cut in thin slices
1 Carrot peeled and shredded
1/4 medium Red Onion, sliced very thin, slices halved
1 TB Cilantro, minced
1 Green Chile, membranes, stem and seeds removed, minced
2 tsp fresh Ginger, peeled, minced
1/2 C Lime Juice
1/4 C Mayonnaise
Salt and Hot Sauce, to taste
6 Onion rolls
Red Onion, thinly sliced
1 ripe Mango, peeled, cut in thin slices

Using 2 medium glass bowls, marinate lobster meat 30 minutes in the juice of 2 limes and marinate shrimp 30 minutes in the juice of 1 lime. Still keeping them separate, drain lobster and shrimp, pressing out liquid. Refrigerate lobster and shrimp until needed.

Sauté the carrot and celery in a small amount of oil over medium heat, stirring occasionally, about 8 minutes. Remove from heat and allow to cool.

Heat a small dry sauté pan until hot, then add the cumin, coriander and fennel seeds. Toast the spices, stirring constantly, a minute or two until they start to brown and give off fragrance. Remove to a spice grinder and puree to a fine powder. Set aside.

Place shrimp and egg whites in the bowl of a food processor and purée until smooth, about 1 minute.

Blend the minced hot red pepper, cilantro, panko flakes, carrot/celery mixture, flour, lobster meat, shrimp/egg mixture, and toasted spice mix. Adjust the seasoning to taste. Divide into 6 equal portions and press firmly into burgers. Allow to rest 30 minutes, refrigerated, while making the Slaw Topping.

Slaw Topping: mix all the Slaw Topping ingredients well and refrigerate.

Heat a griddle pan over medium-high heat. Using an egg or pancake ring, spray the rings with the vegetable oil spray or a light olive oil coating. Place patties inside egg forms, place on griddle pan and cook about 6 - 8 minutes on each side. When burgers are nearly finished, turn off heat and let burgers rest 2 minutes before gently removing with a spatula.

Toast the onion rolls until lightly browned, 2 - 3 minutes.

Place one patty on each of the toasted onion roll bottoms. Lay slices of mango on the burger patty, and top with a portion of the Slaw and, if desired, a slice of red onion. Lay the roll top over the slaw on each burger.

Note:
A binder material is required in a lobster burger to hold it together. However, restaurant lobster burgers, (usually factory-produced and sold frozen to the restaurant) seem to go way too far with the binding agents (to insure that the burger stays together and also to reduce the amount of lobster that goes into each burger, I assume) so, like a lot of lobster rolls you get in restaurants, they can be very unsatisfying. This recipe goes in the other direction, to see just how much lobster, and how little of the binding agent, can be used before the burger starts to fall apart. The formula used here - a little flour, panko and egg white for binders - works, but be aware that these burgers are delicate, especially before the egg white is cooked. That's why we recommend the egg forms, since the stress of turning the burgers with a just a spatula might be too much for them. The delicious lobster flavor and texture of these burgers is definitely worth the additional care you have to give them during preparation.

Reuben Sandwich

When I serve Reuben Sandwiches, the big debate is over the dressing...Thousand Island, which is traditional or Russian, which is also a favorite. It is a personal preference, but if you can find Russian dressing, it is a delicious addition.

Sliced Rye Bread or Swirled Rye
Butter
Swiss Cheese, thinly sliced
Corned Beef, thinly sliced (try cooking your own Corned Beef; it is very easy and tastes great)
Sauerkraut, drained
Russian Dressing, or the traditional Thousand Island

Butter the bread. Place sliced cheese on one slice of bread followed by a bit of sauerkraut, then add slices of corned beef, top with a drizzle of Russian Dressing and then add the second slice of bread.

Grill the sandwich in a skillet 4 -5 minutes or until the bread is golden brown and the cheese has started to melt. Flip sandiwch and grill 2 - 3 minutes longer.

Italian Portabella Sandwich

4 large Portabella Mushrooms (about 3-4 oz each) cleaned, stems removd
1 (6 oz) jar Marinated Artichokes
1 TB Olive Oil
1 small Red pepper, seeded, cut into 1/2 inch strips
1 small Green Pepper, seeded, cut into 1/2 inch strips
1 medium Sweet Onion, thinly sliced
1/2 tsp Italian Seasoning
1/4 tsp salt
Pinch of Black Pepper
4 slices (4 oz total) Provolone cheese
8 slices Italian Bread, about 1/2-inch thick, lightly toasted

Place mushrooms in a ziplock bag. Pour marinade from artichoke hearts into bag, reserving hearts. Seal bag and toss to coat. Let marinate for 30 minutes.

Heat oil in large nonstick skillet over medium-high heat. Add peppers and onion and saute, stirring occasionally, until tender, about 10 minutes. Stir in 1/4 teaspoon Italian seasoning and the reserved artichoke hearts. Cook until heated through, about 2 minutes.

Meanwhile, heat gas or charcoal grill to medium-hot. Using a long-handled brush, season rack with vegetable oil.

Place mushrooms on rack with stem side up and grill, covered, for 3 minutes. Turn mushrooms and grill 3 minutes longer, until tender. Turn mushrooms again (stem side up) and sprinkle with the remaining 1/4 teaspoon Italian seasoning, salt and pepper. Place a slice of cheese on each mushroom, and grill covered, about 1 minute to melt the cheese.

Top each slice of toasted bread with a mushroom. Top mushroom with 1/4 of the peppers and onions mixture, add top slice of Italian bread and serve immediately.

Light Confetti Slaw

2/3 cup Light Mayonnaise
2/3 cup Light Sour Cream
1/4 cup Fresh Dill, finely chopped
3 TB Lemon Juice
1/2 tsp Fresh Ground Black Pepper
1 tsp Salt
1/4 cup Sugar
1 Medium Head Green Cabbage, cored & finely shredded (about 6 cups)
1 Red Bell Pepper, cored and diced
1 Green Bell Pepper, cored and Diced
1 Yellow Pepper, cored and diced
5 large Carots, trimmed, peeled, and coarsely grated

In a large bowl, combine the mayo, sour cream, dill, lemon juice, pepper, salt and sugar; stir to blend well.

Stir in cabbage, peppers and carrots. Stir to coat and refrigerate at least 2-3 hours or overnight for best results. Serve chilled.

Sweet & Spicy Asian Slaw

1 (16 oz) bag Coleslaw Mix
1 Red Bell Pepper, seeded and sliced thin
1 Cucumber, peeled, seeded and sliced thin
4 Scallions, sliced thin
1/2 cup Fresh Cilantro, chopped
1/2 cup Fresh Mint, chopped
1/2 cup Roasted Peanuts, chopped

Dressing

5 TB Lime Juice
2 1/2 TB Fish Sauce
3 TB Sugar
3 TB Rice Vinegar
1 TB Grated Fresh Ginger
1/4 tsp Cayenne Pepper
4 tsp Toasted Sesame Oil
Salt

For the salad, combine coleslaw mix, bell pepper, cucumber scallions, cilantro, mint and peanuts in a large bowl.

For the dressing, combine lime juice, fish sauce, sugar, vinegar, ginger and cayenne in medium glass bowl. Gradually whisk in oil. Drizzle dressing over salad and toss to coat. Season with salt. Serves 4-6. Use within 2 days.

Perfect Pasta Salad

Mix and match ingredients you have on hand to create a unique and fun pasta salad.

To make your pasta salad a meal, add cooked and cubed chicken, ham, bacon or turkey.

Pasta  - 4 - 5 cups cooked and cooled;  Choose shapes that will hold onto the dressing such as penne, rotini, bow tie, etc.

Vegetables - 3 cups cubed/diced;  Add color, crunch and flavor with thinly sliced radishes, seeded and cubed cucumber, tiny broccoli florettes or grated carrot

Cheese  - 3 - 4 oz shredded;  A sprinkle of Parmesan or Romano can add lots of flavor or use grated cheddar or a 6-cheese Italian blend

Dressing   - 3/4 to 1 cup salad dressing;  Change up the flavor of each salad by choosing a Balsamic Vinegrette, Caesar (creamy or vinaigrette) or even a basic ranch-style dressing

Herbs  -  1/4 to 1/2 cup chopped;  Choose basil, parlsye, cilantro, chives or whatever you have on hand

Extras  -  1 chopped Avocado,  1 cup drained/rinsed Beans,  1/4 cup chopped Olives,  1/4 - 1/2 cup chopped cooked Bacon;   Add chopped hard-boiled eggs, chopped olives, leftover chicken or turkey, or anything else that will tie in with the flavors of your dinner.