June 21, 2010 by TammyL.

When beets are in season, try this recipe.  If you don’t like beets, you must be eating the canned beets!  Roast them fresh and try this!  This recipe is for four people.

 2 large beets 

dash of salt

drizzle of olive oil

Do not peel the beets.  Put them on a tinfoil-covered baking dish.  Slightly drizzle with olive oil and sea salt.  Heat on 275 degrees for 2 hours.  Remove and peel the beets when they come to room temperature.

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spring salad mix

honey roasted almonds (or any nut you prefer)

2 oranges (zested and juiced)

blue cheese or shredded parmesean cheese

—-

Plate the spring mix greens.  Peel beets.  Cut into rings and top salad.  Lightly crush nuts and sprinkle over salad.  Top with blue or parmesean cheese.  Whisk 2 ounces olive oil, zest of 2 oranges, and juice of 2 oranges.  Grind fresh pepper.  Use any extra orange as garnish.

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April 13, 2009 by Scott.

Ingredients:
- 2 pkg Top Ramen (any flavor)
- 3/4 cup canoloa oil
- 1/4 cup packed brown sugar
- 3/4 cup butter
- 2 pkg broccoli slaw
- 1/2 cup almonds (slivered)
- 1/2 cup sunflower seeds
- 1/2/ cup green onions

Directions:
1. Chop Ramen in plastic bag
2. Brown chopped Ramen and almonds in butter
3. Mix oil, brown sugar and 1 Ramen seasoning package in a bowl, then pour over slaw
4. Add browned Ramen and sunflower seeds and top with green onions

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September 9, 2008 by Scott.

Prep time: 20 minutes
Marinating time: 20 to 30 minutes
Grilling time: 3 to 5 minutes

Dressing
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red chili flakes

- 5 medium vine-ripened red tomatoes
- 1/2 cup pitted green olives, each one halved or quartered
- 1/2 cup thinly sliced celery
- 1/4 cup finely diced red onion
- 1 pound small shrimp (36-45 count), peeled and deveined
- 1 pound small bay scallops
- 2 tablespoons roughly chopped fresh Italian parsley

1. In a small bowl whisk the dressing ingredients.

2. Slice the tomatoes crosswise about 1/2 inch thick and arrange the slices on a serving platter. In a small bowl mix the green olives, celery, and red onion.

3. In a large bowl combine the shrimp and scallops. Add 1/4 cup of the dressing and mix well to coat the seafood. Cover and refrigerate for 20 to 30 minutes to marinate the seafood. Meanwhile prepare the grill.

4. If you are using a charcoal grill, arrange 1 chimney starter of lit charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and preheat the grill to high heat. Keep all the vents open.

If you are using a gas grill, preheat your grill on high until it reaches 500°F.

5. Drain the seafood in a sieve. Spread the seafood in a single layer on a perforated grilling basket and cook over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the shrimp and scallops are slightly firm on the surface and completely opaque in the center, 3 to 5 minutes, turning the seafood once or twice for even cooking. With insulated mitts remove the pan from the grill and rest it on a baking sheet. Transfer the seafood to a large bowl to stop the cooking.

6. Spoon the seafood over the tomatoes. Scatter the olives, celery, and onion over the seafood. Spoon some of dressing over the entire salad (you may not need all of it). Sprinkle the parsley over the top. Serve at room temperature.

Makes 6 servings

Grilling Tip:
Heating a perforated grill pan over the fire for a few minutes, before adding the seafood, will quicken the cooking and prevent sticking.

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