Recipe Course: 30 Mins or Less

Watermelon and Bocconcini Salad with Mint Dressing

Mint Dressing

In small bowl, whisk together olive oil, lemon juice, shallot, lemon zest, salt, pepper, and cayenne (if using) until blended.

Stir in mint.

Salad

On large serving platter, arrange watermelon, bocconcini, arugula and olives.

Drizzle with Mint Dressing.

Garnish fruit salad with pomegranate seeds and pine nuts.

Turkey Scaloppine with Lemon

  • Place flour on large sheet of waxed paper. Place separate sheet of waxed paper beside it. Season turkey with salt on both sides; dip into flour to coat both sides. Shake off excess; place turkey on empty sheet.
  • Heat oil in large sauté pan set over medium-high heat until very hot; cook turkey, in single layer and in batches, adding more oil as necessary, for 1 to 2 minutes on each side or until browned. Transfer turkey to plates or serving platter.
  • Scrape up browned bits from bottom of pan; add lemon slices and sauté lightly. Add water and lemon juice to pan and bring to boil. Remove from heat and stir in butter until melted. Stir in parsley; pour over scaloppine. Garnish each portion with lemon slice.

 

Recipe provided by Chef Sharon Sanders

Tomato-Cucumber Salad

In large bowl, whisk together oil, vinegar, salt and pepper. Add tomatoes, cucumber, lettuce and green onions. Just before serving, toss gently to coat with dressing.

Recipe Provided by Chef Sharon Sanders

Tomato Risotto

  • In saucepan, combine chicken broth and water; heat over low heat until barely simmering.
  • Meanwhile, in Dutch oven set over medium heat, heat olive oil. Stir in rice and salt; cook, stirring, for 2 minutes. Reduce heat to medium-low. Stir in tomatoes and 1/2 cup of broth mixture; cook, stirring, until broth is absorbed.
  • Continue adding broth, 1/2 cup at a time and stirring, for about 18 minutes or until almost all broth is absorbed and rice is tender but still holds its shape. Remove from heat; stir in green onions and lemon zest.

 

Tip: All of the broth mixture may not be needed.

 

Recipe provided by Chef Sharon Sanders

Tuna Nicoise Salad

  • Cook potatoes in large pot of boiling salted water for 10 to 15 minutes or until tender; drain and rinse under cold water. Set aside. Cook beans in boiling water for 3 minutes or until just tender; drain and rinse under cold water. Set aside.
  • Place eggs in small saucepan; pour in enough cold water to cover and slowly bring to boil. Simmer for 6 minutes; drain and rinse under cold water. Peel and cut into quarters. Place potatoes, beans, eggs, tomatoes, cucumber, tuna, capers and olives in large salad bowl.

Dressing: In small bowl, combine olive oil, red wine vinegar, mustard and sugar; whisk together with a fork. To serve, drizzle dressing over salad; toss to mix well.

Tuna Nicoise Salad with Dijon Dressing

Dijon Dressing: In small bowl, whisk together red wine vinegar, mustard, garlic, salt and pepper. Whisk in olive oil until well combined.

Salad: On serving platter, arrange tuna, potatoes, green beans, tomatoes, eggs and olives in adjacent rows. Drizzle with dressing. Sprinkle with chives.

Tomato Parsley Salad

  • In large bowl, whisk together olive oil, vinegar, garlic, salt and pepper. Add parsley and Parmesan; stir well.
  • Add tomatoes and toss gently until well coated.

Thai Mango Salad with Grilled Shrimp

Thai Mango Salad: In large bowl, whisk together lime juice, sugar, olive oil, chili sauce, fish sauce and fresh chili. Add mangoes, red pepper, carrot, red onion, cilantro and mint; toss gently.

 

Grilled Shrimp:

  • Preheat grill to medium heat; grease grate well. In bowl, whisk together oil, chili sauce, garlic and salt. Add shrimp; toss to coat; thread onto 4 skewers.
  • Place skewers on greased grill over medium heat; close lid and grill, turning once, for 5 minutes, or until shrimp are cooked through.
  • Divide mango salad among 4 plates; top each portion with shrimp skewer.

 

Tip:If using wooden bamboo skewers, presoak in water to prevent burning.

Sugar Snap Peas with Basil

In large sauté pan, heat oil over high heat. Stir in peas and salt; sauté for 1 to 2 minutes or until peas are bright green and tender-crisp. Sprinkle with basil.

 

Recipe provided by Chef Sharon Sanders

Succotash Salad

  • Heat 2 tbsp olive oil in skillet set over medium heat; sauté onion for 3 minutes or until tender. Reduce heat to medium-low; stir in lima beans and corn. Sauté for 1 minute or until tender-crisp; transfer to large bowl. Let cool.
  • Meanwhile, in small bowl, whisk together remaining olive oil, lemon juice, garlic, salt, mustard and pepper. Pour over corn mixture. Stir in tomatoes. Sprinkle with feta and basil.

 

Tip: If you can’t find lima beans, substitute steamed edamame or fava beans.