Lunch Archives - Page 17 of 17

Orzo Pasta with Shrimp

Cook pasta according to package directions until al dente. Drain and toss with 1/2 tsp olive oil; set aside.
Heat remaining olive oil in large skillet over medium heat until hot. Add garlic; cook, stirring, for 2 to 3 minutes or until golden. Add shrimp; cook, stirring, for 3 to 5 minutes or just until shrimp are opaque (do not overcook).
Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season with salt and pepper to taste.

Steam broccoli florets, broccoli stems and carrots for 3 to 5 minutes or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl along with edamame, tofu, green onions and sesame seeds. Toss with Peanut Dressing until well coated. Garnish with peanuts and cilantro.

Peanut Dressing: Whisk together peanut butter, hot water, soy sauce, lemon juice, garlic, ginger, brown sugar, salt and hot pepper flakes; whisk in olive oil.

Cook spaghetti noodles in salted boiling water for 10 minutes.
Heat up oil in a pan, then sauté the garlic.
Add red pepper flakes for a spicy kick.
Drain pasta, reserving 1/2 cup cooking water.
Add pasta with garlic oil, parsley, and enough cooking water to finish before plating.

In large pot of boiling salted water, cook spaghetti for 10 minutes or until al dente.
Meanwhile, heat olive oil in skillet set over medium heat; sauté garlic and anchovies for 2 minutes or until garlic is softened and light golden. Add tomatoes, olives and capers. Increase heat to high; cook, stirring constantly, for 15 seconds. Toss with pasta; sprinkle with parsley.

Heat 2 tbsp olive oil in large skillet set over medium-high heat. Sprinkle fish fillets with salt and pepper. Place fillets in hot pan; sear on both sides. Lower heat to medium; cover and cook fish for 4 minutes or until fish flakes easily.
Meanwhile, in small bowl, combine capers and lemon juice; whisk in remaining olive oil. Whisk in chives, and salt and pepper to taste.
Place fish fillets on individual serving plates; top with lemon zest and dill. Whisk dressing; then spoon over each fillet.

Recipe provided by Chef Jim Coleman

In rectangular baking dish, stir together soy sauce, garlic, honey, ginger, mustard, salt and lime juice; stir in beef until well coated. Cover and refrigerate for 1 hour or overnight.
Remove beef from marinade; discard marinade. Heat olive oil in large sauté pan or wok set over medium-high heat; cook beef quickly until no longer pink. Stir in onion, pepper and broccoli.
Whisk broth and cornstarch until smooth; add to beef mixture and cook until thickened.

Tip: Serve this stir-fry over cooked rice if desired.

Recipe provided by Chef Mary Ann Esposito

In bowl, whisk together olive oil, garlic, green onions, parsley, thyme, basil, salt, and pepper to taste. Set aside.
Preheat oven to 325°F. Place rounds, cut side up, in single layer on nonstick baking sheets; bake for about 4 minutes or just until beginning to crisp. Remove from oven; brush immediately with olive oil mixture. Sprinkle evenly with cheese.

Tip: If you like, combine the ingredients for the olive oil mixture earlier in the day and set aside.

Spread olive oil over half of large sheet of foil. Add onion and toss with 2 tbsp olive oil; season with salt and pepper. Fold foil over onion and seal edges to make packet.
Preheat grill to medium-high heat; grease grate well. Place onion packet, salmon and oranges on grill; lightly brush salmon and oranges with olive oil. Close lid and grill, turning once, for 5 to 7 minutes or until salmon is grill-marked, moist and pink in the middle.
Arrange salmon on platter with oranges, squeezing some over top. Top with onion; season with salt and pepper.

Recipe provided by Chef Mary Ann Esposito