shrimp, feta, and orzo salad

serves 2

1 garlic clove, minced

3/4 Tbl. fresh lemon juice

2 Tbl. olive oil

1 1/2 tsp. minced fresh oregano leaves

salt and freshly ground black pepper

1/2 lb. medium shrimp (about 18), shelled and devined

3/4 cup orzo, uncooked

1/3 cup crumbled feta (about 2 oz.) - do not put in salad if plan to have leftovers, sprinkle over each individual serving

1 medium tomato, chopped

3 scallions, sliced

1/2 cup packed fresh flat-leaf parsley leaves, finely chopped

1 cup baby greens, washed and rinsed

dressing:

1/2 garlic clove, chopped

2 Tbl. fresh lemon juice

1/4 cup fresh flat-leaf parsley leaves

2 tsp. minced fresh oregano leaves

freshly ground black pepper to taste

1/4 cup olive oil

directions:

1. in a bowl, whisk together garlic, lemon juice, olive oil, oregano, and salt and pepper to taste. Add shrimp to marinade, stirring to coat well.

2. Marinate shrimp, covered and chilled, 1 hour. Prepare grill pan.

3. Meanwhile, cook orzo according to package instructions. Transfer to a large bowl and let cool.

4. For the dressing, combine all six ingredients in a blender until emulsified.

5. When orzo is cool, stir in feta, tomato, scallions, and parsley leaves. Add dressing to taste and toss well. Season with salt and pepper.

6. Remove shrimp from marinade; discard marinade. Grill shrimp until just cooked through, about 2 minutes on each side.

7. Using tongs, remove shrimp from grill pan and toss gently with orzo mixture.

8. Line salad bowls with baby greens and fill with orzo salad.

Sausage-Filled Stars

1 lb. bulk sausage
1-1/2 c. (6 ounces) shredded cheddar cheese
1-1/2 c. (6 ounces) shredded Monterey Jack cheese
1 medium sweet red pepper, diced
1 medium green pepper, diced
1 can (4 ounces) chopped green chillies, drained
1 can (4-1/2 ounces chopped ripe olives, drained
1 envelope ranch salad dressing mix
48 wonton wrappers
Vegetable oil

In a skillet, cook sausage over medium heat until no longer pink; drain. Add cheeses, peppers, chilies, olives and dressing mix; mix well. Set aside. Brush both sides of wrappers with oil; press onto bottom and up sides of greased muffin cups.

Bake at 350 degrees for 5 minutes or until golden brown. Transfer to a baking sheet. Fill each with about 2 tablespoons of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm.
Yield: 4 dozen.

Fish Taco Platter

Pickled Red Onion & Jalapenos:
1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
5 whole small jalapenos
2 c. seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon course kosher salt

Place onion and jalapenos in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapenos. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)

Baja Cream:
1/2 c. mayonnaise
1/2 c. sour cream
2 tablespoons. fresh lime juice
1 tsp. (packed finely grated lime peel
Pinch of salt

Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)

Tomatillo Salsa Verde:
12 ounces tomatillos, husked stemmed, divided
4 green onions, white and green parts separated
1 jalapeno chile
2 garlic cloves, unpeeled

1 1/4 c. (packed) fresh cilantro leaves
1 tablespoon (or more) fresh lime juice

Preheat oven to 375 F. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeno directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.

Stem and seed jalapeno. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice if desired.

Fish:
2 c. buttermilk
1/2 c. chopped fresh cilantro
3 tablespoons hot pepper sauce
3 teaspoons course kosher salt, divided
1 tablespoon fresh lime juice
2 pounds skinless halibut sea bass or striped bass filets, cut into 1/2x1/2-inch strips

Mix buttermilk, cilantro, hot pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.

16 corn tortillas
2 c. self-rising flour
Vegetable oil (for frying)

Preheat oven to 300 F. Wrap tortillas in foil; place in oven to warm. Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350 F. Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.

Fresh Salsa
Guacamole

Set up buffet with all taco fixings, along with fresh salsa and guacamole.

Rigatoni with Eggplant Puree

from Giada De Laurentiis at Food Network

• 1 medium eggplant, cut into 1-inch cubes
• 1 pint cherry tomatoes
• 3 cloves garlic, whole
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1/4 cup toasted pine nuts
• 1 pound rigatoni pasta
• 1/4 cup torn fresh mint leaves
• 3 tablespoons extra-virgin olive oil
• 1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red

pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

Mexican Bean Salad

from All Recipes

Ingredients:

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can cannellini beans, drained and rinsed

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (10 ounce) package frozen corn kernels

1 red onion, chopped

1/2 cup olive oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon lemon juice

2 tablespoons white sugar

1 tablespoon salt

1 clove crushed garlic

1/4 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground black pepper

1 dash hot pepper sauce

1/2 teaspoon chili powder

Directions

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.http://allrecipes.com/Recipe/Mexican-Bean-Salad/Detail.aspx