| 51 | 52 | 53 | 54 | 55 |
| 1 | 16 | 32 | 47 | 63 |
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!
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Grilled, with a bit of Brie melted on top.
Put on a cookie sheet, cover with cheese and broil!
Slice into nice chunks, saute in butter, garlic, and fresh ground pepper and
deglaze the pan with white wine. Let cookuntil sauce thickens a bit, pour into a
bowl and top with parmesan cheese. .
Soups, Salads and Snacks and Starters
Seared Scallop and Fresh-Orange Salad
2
1
3
tablespoons + 1 tsp olive oil, divided
/3 cup sliced shallots
cups each: trimmed watercress (about 3 bunches) and coarsely chopped curly
endive
1
cup orange sections (about 3 oranges, supposedly - guess it depends on how
big the orange is)
1/2 cup diced peeled avocado (about 1 small avocado)
1
1/2 lbs sea scallops (I used the smaller bay scallops and it worked just fine;
they’re less expensive)
1
1
/4 tsp salt
/3 cup chopped fresh mint
Dressing (recipe follows)
Heat 2 tbsp oil in small saucepan over med-high heat. Add shallots; cook 2
minutes or until crispy, stirring constantly.Remove shallots from pan with slotted
spoon; drain and cool. Set aside.Arrange watercress and endive on a serving
platter. Top with orange sections and avocado. Sprinkle scallops with salt.
Heat remaining oil in a nonstick skillet over med-high heat. Add scallops; cook 4
minutes, turning once. Spoon scallopsover greens mixture. Pour dressing over
salad. Sprinkle with mint and reserved shallots.
Dressing recipe
1
2
1
1
2
/2 cup fresh lemon juice (2 lemons)
tbsp. brown sugar twin (sugar substitute)
1/2 tbsp. Thai fish sauce (may substitute soy sauce.)
tbsp. minced seeded Thai, hot red or serrano chili
garlic cloves, crushed
Whisk all ingredients together and heat in a small saucepan over medium heat
one minute.
Asparagus, Orange And Endive Salad
2
2
2
1
1
2
1
1
1/2 cups diagonally sliced asparagus
cups rinsed, dried and torn endive leaves
large oranges, sliced into rounds
red onion, thinly sliced
/3 cup raspberry vinegar
tablespoons canola oil
tablespoon orange juice
tablespoon splenda
salt and pepper to taste
To a large pot of boiling water, add the asparagus. Blanch for 1 minute;
drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
In a large bowl, combine the asparagus, endive, oranges, and red onion.
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