Sesame - Zucchini- Shrimp

1 ½ tsp sesame oil
1 ½ tsp vegetable oil
2 cloves minced garlic
1 tbsp fresh minced ginger
1 minced green onion
1 1/2 lb large shrimp, peeled and de-veined
2 cups sliced zucchini
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp orange juice
1 tbsp minced parsley

Mix the soy sauce, lime and orange juice, and minced parsley in a jar or food processor and set aside.

Heat the oil in a large skillet over medium-high heat. Add the garlic,
ginger, green onions and cook for two minutes.

Add the shrimp and zucchini and cook for another five minutes, until the shrimp is bright pink and cooked through and the zucchini is crisp and tender.

Stir in the soy mixture. Serve hot.

Seared Tuna With Roasted Red Pepper Sauce


3 tbsp olive oil
2 lbs tuna steak
1 ½ cup roasted red peppers (from water-packed jar)
1/4 cup chicken broth
2 tbsp fresh lemon juice
2 tbsp minced fresh ginger
3 cloves garlic, peeled
1 green onion
Salt and ground black pepper


In a large skillet, heat the oil over medium heat. Season both sides of the
tuna with salt and pepper. Add the tuna to the skillet and cook for 2 ½
minutes per side, until almost cooked through (the fish will be pink in the
center, so cook it longer if you want it well done).

In a blender, combine the roasted red peppers, chicken broth,
lemon juice,ginger, garlic and green onion.
Process until the mixture is smooth.

Spoon the sauce over the tuna just before serving.

Serves 4

Mediterranean Couscous Salad

This delicious side dish is a unique large grain couscous seasoned with a light lemony-mint yogurt dressing.

Ingredients
1 cup plain yogurt
2 bunches of fresh mint, coarsely chopped
2 tablespoons chopped parsley
2 lemons, juiced
¼ cup extra-virgin olive oil
salt & pepper to taste
1 cup large grain couscous, found at specialty or organic stores
2 cups roasted leg of chicken, cut into 1-1/2 inches cubes
1 tomato, coarsely chopped.
Garnish with fresh ground black pepper, lemon slices and mint sprig

Directions
Dressing:
Whisk together the yogurt, chopped mint, chopped parsley lemon juice and olive oil. Season dressing with salt and pepper to taste.

Place 1 cup of couscous in a medium pot and pour 1-1/4 cups of boiling water. Simmer over a medium-low heat for about 5 to 6 minutes or until al-dente.

Transfer to a serving platter and mix in cubed chicken chopped tomato and yogurt dressing. Serve warm or at room temperature.

Serves 4

Fast Chicken Dinner

Serves 4

Ingredients
¼ cup extra-virgin olive oil
2 cloves garlic, minced
1 green onion, chopped
3 boneless, skinless chicken breast halves, cut into strips
1/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 cup dry white wine
a pinch of tarragon
two medium tomatoes, thinly sliced
2 tablespoons parsley, chopped

Instructions:
In a medium skillet, heat the oil and garlic over medium heat. Sprinkle the chicken with the salt and pepper, then add to the skillet and cook for 7-10 minutes. Add the white wine and tarragon. Cook for an additional 2 minutes.

Remove the chicken to a platter. Sauté the tomatoes in the skillet until tender. Place the tomatoes over the chicken and cover with the pan drippings and sprinkle with parsley.