Ingredients: 2 tbs olive oil, 4 cups of julienne yellow squash, 3 cups julienne zucchini, 1 pound of medium shrimp, peeled and de-veined, a quarter cup fresh lemon juice, 1 tsp each of dried basil and dried oregano, half tsp salt and a quarter tsp black pepper; also essential are 3 cloves of garlic, minced, 4 cups hot cooked penne, half finely sliced fresh chives/green onions and a quarter cup of fresh Parmesan cheese
Method: in a large-sized non-stick pan, heat oil on medium heat; put in the squash and zucchini and stir fry for ten minutes before adding the shrimp and sauteing for another 3. Next, pour in the juice and remaining ingredients, stirring continuously for two minutes before mixing the shrimp mixture, pasta, chives and cheese in a bowl, tossing slowly to mix well.
2. An Easy Risotto Dish With Arugula and Toasted Garlic
Ingredients: 3 and a half cups of low-salt chicken broth, 1 tbsp olive oil, 3 cloves of garlic-finely sliced, 1 and a half cups of raw Arborio rice, half cup chopped onion and dry white wine each, a quarter tsp each of salt and pepper and 4 cups of trimmed arugula
Method: simmer the broth in a small pan taking care not to bring it to a boil while on low heat. In another pan, warm oil over medium heat then add the garlic, stir-frying it for 3 minutes till lightly browned. Take out the garlic using a slotted spoon and keep it aside. Put in the rice and chopped onions, sauteing for 5 minutes before pouring in the wine then adding the salt and pepper and cooking till the wine is almost soaked up (approx. 1 minute). Stir gently, add warm broth a little at a time till absorbed; add last 1/2 cup (may take about 20 minutes). Take off the heat, adding in the garlic and arugula trimmings.
3. A Tangy Ginger Lime Sweet Potatoes Recipe
Ingredients: a third cup all-purpose flour, 10 cups sweet potato, finely peeled and sliced, a quarter cup of butter, one third cup of light brown sugar, 1 tbsp lime rind, 2 tbsp fresh lime juice, 1 tbsp each of shredded orange rind and ginger; also called for are 1 tsp each of low-salt soy sauce and salt, a quarter tsp of black pepper and cooking spray.
Method: heat the oven to 425 degrees F while you prepare the rest of the ingredients: with a light hand, spoon in the flour into a measuring cup, level off excess with knife; mix this and the potato into a large bowl and toss gently. After this, melt the butter into a saucepan over a slow fire, adding in the sugar and remaining ingredients, stirring gently to cook for a few minutes till the sugar melts. Pour this over the pre-prepared potato mixture and mixed well before spooning it in to a low 2-quart baking dish, pre-coated with cooking spray. Proceed to cover and oven-bake this dish at 425 degrees F for close to an hour (or till done) and let it stand for 10 minutes before serving!
