Quick & Easy Recipe Share

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1	Recipe Title	Ingredients	Directions	Serves	Type	<--- CLICK ON DROP DOWN ARROW TO SHOW "MEAT" "VEGETARIAN" and/or "SEAFOOD" TYPES

2	Dijon Chicken	1/3 cup chopped fresh tarragon 1/4 cup Dijon mustard 1/4 cup dry white wine 1 tablespoon olive oil 1 tablespoon honey 4-5 chicken breasts	1) Combine all ingredients, add chicken (I pound out the breast a bit). 2) Let the chicken marinate for an hour or two at room temp, then throw on the grill or in the oven (25 - 35 minutes @ 400 degrees in a glass dish).	4	Meat
3	Hummus Crusted Chicken with Lemon	2 boneless/skinless chicken breasts 2 lemons, (1 sliced into rounds and 1 juiced) 1/2 cup hummus 4 fresh rosemary sprigs or 2 tablespoons dried Generous drizzle of balsamic vinegar Sea salt and freshly ground pepper	1) Preheat oven to 450 2) Place the chicken breasts in a small roasting pan, covering all exposed meat with the hummus (layered quite thick, about 1/4”). 3) Scrunch each lemon half in your hand and then loosely arrange them over the chicken with the rosemary sprigs, broken into smaller pieces, so the flavor comes out more. 4) Generously drizzle the entire mix with lemon juice and then a quick drizzle of balsamic vinegar. Bake until the hummus is golden brown and the meat is juicy and tender (checking with a knife to make sure it’s cooked all the way through), about 20-30 minutes depending on chicken thickness. 5) Finish with another quick drizzle of lemon juice and an optional pinch of sea salt and black pepper to taste.	2	Meat
4	Chicken and Barley Stew	1 parsnip 1 carrot 1 leek 1 celery stick 4 chicken thighs 2 bay leaves 1 teaspoon Dijon 1 teaspoon dried thyme 1/2 cup of pearl barley 5 cups of water Dill or Parsley for garnish	1) Peel and finely chop the four vegetables 2) Place all ingredients in a dutch oven 3) Cover, bring to a boil, than reduce heat and simmer for 40 minutes 4) Transfer thighs to cutting board, take skin off, take the meat off the bones, shred and return to the pot 5) If time permits, leave stew uncovered for about 10 minutes before serving. Garnish with parsley or dill	3 - 4	Meat
5	Zucchini Turkey Burgers	1/2 medium zucchini 1 pound lean ground turkey 1/4 c. seasoned bread crumbs 1 tsp. dried tarragon 1/2 tsp salt 1/4 tsp black pepper 1 Tbsp. olive oil 4 English muffins 4 slices tomato 4 lettuce leaves 4 very thin slices red onion	1) Grate the zucchini on the smallest holes of a box grater. 2) Combine zucchini, turkey, crumbs, tarragon, salt, and pepper in a bowl and mix thoroughly with a form. Form into 4 patties, each about 3/4 inch thick. 3) Heat oil in a large skillet over medium-high heat. Add the burgers and cook 6-7 minutes on each side (I don't know if I make my patties too thick, but lately I've been needing to cook longer than this, maybe 8-9 minutes on each side. I usually flip them a couple of times and cut into them in the middle to check when I think they're almost done) 4) While the burgers are cooking, split and toast the muffins. Make sandwiches with the burgers, tomato, lettuce, and onion.	4	Meat
6	Soba Noodles with Kale & Walnuts	2 cups chopped kale 8 oz package of soba noodles 1/2 cup chopped walnuts Cayenne Pepper Parmesan Cheese Olive Oil	1) Bring two pots of salted water to boil, a large and a small 2) Add kale to the small pot, cook for 5 minutes, and drain 3) Meanwhile, cook the soba noodles according to package, and drain keeping 1 cup of the cooking water 4) Toss noodles with 1 tablespoon olive oil 5) In a frying pan, saute chopped walnut in oil until golden (2-3 minutes) 6) Add kale, walnuts, salt, pepper, pinch of cayenne, noodles and 1/4 cup of cooking water to the pan. Turn off heat, stir and add more cooking water if needed. Top with a very generous amount of Parmesan cheese	2	Vegetarian
7	Roasted Shrimp & Broccoli	2 pounds broccoli, cut into bite-size florets 4 tablespoons extra virgin olive oil 1 teaspoon whole coriander seeds 1 teaspoon whole cumin seeds (or 1/2 teaspoon ground) 1 1/2 teaspoons kosher salt 1 teaspoon black pepper 1/8 teaspoon hot chili powder 1 pound large shrimp, shelled and de-veined 1 1/4 teaspoons lemon zest (from 1 large lemon) Lemon wedges, for serving Brown rice	1) Preheat oven to 425 degrees. 2) Prepare brown rice according to directions 3) In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. 4) Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Squeeze lemon juice all over shrimp and broccoli just before serving.	3 - 4	Seafood
8	Ina Garten's Mustard Roasted Fish	4 firm filets like red snapper 8 oz creme fraiche (or I use low fat sour cream) 3 T Dijon 1 T whole grain mustard 2 T minced shallots 2 t capers, drained	1) Smother fish with sauce, bake 10-15 min at 425. 2) Serve with boxed cous cous	4	Seafood
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