Shrimp Scampi

Ingredients

• 1 1/2 pound jumbo shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 1/4 cup dry white vermouth
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons finely chopped flat-leaf parsley leaves
• 1/4 teaspoon grated lemon zest

Ingredients

1. Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel.
2. Arrange the shrimp so they lay flat and are evenly spaced.
3. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. 
4. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. 
5. Cook the shrimp, without moving them, for 1 minute. 
6. Add the garlic and cook for 1 minute.
7.  Turn the shrimp over and cook for 2 minutes more.
8.  Transfer the shrimp to a bowl.
9. Return the skillet to the heat and pour in the vermouth and lemon juice. 
10. Boil the liquid until slightly thickened, about 30 seconds.
11. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
12. Stir the zest and parsley into the sauce. 
13. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Cheese Stuffed Salmon

Ingredients

• 1 (2-pound) center-cut boneless, skinless salmon fillet 
• 1 cup ricotta cheese 
• 1 cup crumbled feta cheese 
• Salt and pepper to taste 
• 1 tablespoon Dijon mustard 
• 1 cup packed baby spinach, divided 
• Extra virgin olive oil 
• Chopped dill 
• Chopped oregano

Method

1. Preheat oven to 450°F. 
2. Butterfly salmon fillet through the center so that it lays open flat in one large piece like a book. Turn salmon over so gray underside is facing up and arrange on a clean work surface. 
3. In a bowl, mash together ricotta and feta until well blended then season with salt and pepper. 
4. Season salmon with salt and pepper then spread fillet with mustard and arrange half of the spinach over the top, leaving a 1-inch border around the edges. 
5. Evenly spread cheese mixture on top of spinach then top with remaining spinach.
6.  Starting from one of the long sides, gently roll up salmon and tie snugly with cooking twine at 1-inch intervals. 
7. Gently transfer salmon to a greased baking sheet then brush top and sides with oil and season outside with salt and pepper.
8. Scatter dill and oregano over the top and sides and roast until just cooked through, about 20 minutes.
9. Set aside to let rest for 5 minutes then carefully transfer to a serving platter, remove and discard twine and serve.

Butternut Squash Gratin with Le Gruyère

Ingredients

• 1 large (about 3 pounds) butternut squash, peeled, seeded and cut into 1/3-inch-thick slices, divided
• 3 shallots, chopped 
• 2 cups shredded Le Gruyère cheese (about 7 ounces), divided 
• 1 3/4 cups heavy cream 
• 1/2 teaspoon fine sea salt 
• 3/4 teaspoon freshly ground black pepper 
• 1/2 cup whole wheat bread crumbs

Method

1. Preheat oven to 375°F. Butter a 9- x 13-inch baking dish and arrange half of the squash slices in the bottom. 
2. Sprinkle with shallots and half of the cheese. 
3. Cover with remaining squash and sprinkle with remaining cheese.
4. In a small bowl, whisk together cream, salt and pepper; pour cream mixture over squash. 
5. Sprinkle with bread crumbs and bake until browned on top and bubbling, about 1 hour. 
6. Cool 15 minutes before serving.

Cauliflower Pizza Crust

Ingredients

• 2 bags of cauliflower (24 oz)
• 1 cup grated mozzarella
• 1 egg

Instructions

1. Preheat oven to 450 degrees Fahrenheit
2. Heat up cauliflower either in microwave or steam. If in microwave, keep in bag, cut hole in corner, and squeeze out as much water as possible. If steamed/cooked in another way, press out as much water as possible wih paper towels. 
3. Put it in a food processor and blend. 
4. Crack and beat egg, mix in with cauliflower, add cheese, and mix all ingredients together well. 
5. On PARCHMENT PAPER, put out "dough" and spread extremely hin. If you want, sprinkle a little extra parmesan on top. 
6. Bake for 22 minutes or until crispy brown.

Quinoa

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 teaspoon salt

Method

1. Rinse quinoa in a fine sieve until water runs clear
2. Drain and transfer to a medium pot.
3. Add water and salt and bring to a boil.
4. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes.
5.  Set aside off the heat for 5 minutes; uncover and fluff with a fork.
6. Serve.

Spaghetti Squash

Ingredients

• spray-on olive oil
• 1 spaghetti squash

Instructions

1. Pre-heat oven to 400 degrees Fahrenheit
2. Cut off stem end of squash with a large knife by sticking the knife in tip first and then moving the knife around the tip of the squash clockwise.
3. Then stand the squash vertically and then cut it in half. 
4. Take a large cookie sheet ad spray olive oil on it. 
5. Lay the squash halves face down on the cookie sheet.
6. Once the oven is heated, place the squash in the oven for fifty minutes.
7. After fifty minutes, take the squash out and scrape out the insides with a fork into a bowl. This should make three to five servings depending on the size of the spaghetti squash.

Burger

Ingredients

• 3/4 pound 90% lean ground grass-fed beef
• 1/3 cup finely chopped red onion 
• 2 ounces sharp cheddar, cut into 1/4-inch cubes 
• 1 tablespoon Dijon mustard 
• 1/2 teaspoon fine sea salt 
• 1/4 teaspoon freshly ground black pepper 
• 1/2 cup shredded peeled Granny Smith apple 
• Canola oil cooking spray (optional)

Method

1. Combine beef, onion, cheddar, mustard, salt, pepper and apple in a large bowl and form into four (4-inch) patties. 
2. Grill over medium heat or broil, flipping once, until done to your taste, 6 to 8 minutes. Or, spray a large skillet with cooking spray and cook over medium heat, 6 to 8 minutes.