Lunch Archives - Page 6 of 17

Smoky Spanish Seafood Stew

Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, carrot, celery, garlic, salt, smoked paprika, pepper, saffron and cayenne for about 5 minutes or until vegetables start to soften. Stir in tomato paste; cook for 1 minute.
Stir in passata, fish broth and bay leaves; bring to simmer. Cook for about 15 minutes or until sauce starts to thicken.
Meanwhile, discard any mussels that do not close when tapped. Stir mussels into stew; cover and cook for about 5 minutes or until mussels just start to open. Stir in shrimp; cook for about 2 minutes or until shrimp start to turn pink.
Stir in calamari; cook for 2 minutes or until shrimp are cooked through and calamari turn opaque and are just cooked through (do not overcook). Discard any mussels that have not opened and remove bay leaves. Stir in parsley and vinegar. Serve with bread (if using).

Tips:

Substitute chicken broth or clam juice for fish broth.
Serve over rice or pasta if desired.
Use a combination of any seafood you like: try littleneck clams, scallops, and cubed white-fleshed fish, such as cod, halibut, tilapia or sole.

In large resealable bag, combine pork, 1/4 cup oil, vinegar, lemon zest, lemon juice, garlic, oregano, mint, salt and pepper. Marinate for at least 1 hour or up to 24 hours.
Remove pork from marinade, shaking off excess; discard marinade. Heat remaining oil in large skillet set over medium-high heat; sauté pork for 5 to 6 minutes or until just cooked through. Assemble pork in tortillas with lettuce, tomatoes, cucumber, red onion and olives; drizzle with tzatziki sauce.

Tips:

Slice tops from peppers; remove ribs and seeds. Slice thin layer from bottom so peppers can stand upright. Chop tops and set aside. Sprinkle eggplant and zucchini with salt; let stand in colander for 30 minutes. Rinse under cold water and pat dry.
In saucepan set over medium-high heat, bring broth to boil. Add quinoa and reduce heat to simmer; cover and cook for about 15 minutes or until tender and liquid has been absorbed. Fluff with fork and set aside.
Meanwhile, heat oil in skillet; sauté garlic, chopped peppers, eggplant, zucchini and Provençal seasoning for 7 to 9 minutes or until golden and tender. Stir in quinoa.
Preheat oven to 350°F. Place hollowed-out peppers in 13- x 9-inch baking dish; spoon quinoa mixture evenly into peppers. Cover with foil and bake for about 50 minutes or until filling is heated through and peppers are tender. Remove foil and sprinkle with cheese; bake for about 10 minutes or until cheese is melted and golden. Drizzle peppers with balsamic glaze.

Tips:

Cucumbers are thinly sliced and quickly pickled for an easy-to-make tasty condiment.

Halve cucumber lengthwise; slice each half into thin half-moons.
In bowl, whisk together white wine vinegar, spicy tomato pesto, soy sauce, sugar and sesame oil; toss with cucumber, green onions and sesame seeds. Let stand for 15 minutes or refrigerate for up to 2 hours.

Tip: Add 1 tbsp chopped fresh cilantro if desired.

Heat oil in saucepan set over medium heat; sauté onion, garlic and ginger for about 3 minutes or until fragrant and softened. Add carrots and potatoes; sauté for about 2 minutes or until well combined.
Stir in broth, coconut milk and curry paste; bring to boil. Reduce heat and simmer for 20 to 25 minutes or until carrots and potatoes are tender. Stir in chopped cilantro, soy sauce and vinegar. Serve with rice. Garnish with cilantro leaves.

Tip: Make this dish gluten free by omitting or replacing the soy sauce!

Arrange tortilla chips on baking sheet. Combine tomatoes, onion, garlic, olive oil, salt and pepper; let stand for 10 minutes.
Scatter bruschetta mixture over tortilla chips, leaving any liquid in bottom of bowl. Arrange mozzarella slices over top. Broil on high for 2 to 3 minutes or until cheese is melted. Drizzle with balsamic glaze and sprinkle with basil.

Tip: To save time, purchase ready-made bruschetta mixture.

Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

Tips:

To roast beets: Drizzle washed, unpeeled beets with 1 tbsp olive oil. Wrap in foil and roast in 400°F oven for 1 1/2 hours (depending on size of beets) or until fork- tender. Let cool and peel.
Toast hazelnuts in single layer on baking sheet in 350°F oven for 7 to 10 minutes or until fragrant, toasted and skins are blistered. While still warm, rub in towel to remove skins.
Toasted hazelnuts add a pleasant, nutty crunch to this delicate beet salad.

Wild Rice and Citrus Salad: In large bowl, combine arugula, wild rice and pea shoots; arrange grapefruit and orange segments over top. Sprinkle with almonds and chives. Scatter dried cranberries over top (if using).
Orange Vinaigrette: Whisk together vinegar, orange juice, shallot, mustard, salt and pepper; whisk in olive oil. Drizzle over salad; toss to combine.

Tip: Add quartered fresh figs if desired.

Remove sausages from casing. In skillet set over medium-high heat, cook sausage meat for 6 to 8 minutes or until cooked through. Remove from skillet; set aside. Sauté onion for 6 to 8 minutes or until golden and softened.
Preheat oven to 425°F. Grease 15- x 10-inch baking sheet; sprinkle with cornmeal. On lightly floured surface, stretch and roll out dough pizza dough to size of pan. Transfer to baking sheet.
Spread sauce over dough. Top with sausage, onion and red pepper; sprinkle mozzarella and Parmesan cheese over top. Bake for about 25 minutes or until crust is golden and cheese is bubbly. Drizzle with balsamic glaze; sprinkle with basil.

Tips:

Pasta Salad: Cook pasta according to package directions; add asparagus in last 4 minutes of cooking time. Drain and rinse in cold water.
Dressing: Whisk together lemon juice, pesto, olive oil, salt and pepper. Toss dressing with pasta and asparagus. Add tomatoes, salami and arugula; toss to coat.
Pasta salad can be made up to 1 day in advance and add arugula just before serving.

Tip: If desired, add black olives and pickled peperoncino for extra flavor.