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    Pan-Seared Scallops with
    Summer Succotash
    Prep: 10 min Cook: 15 min Serves 4
    from Health Magazine
    1 1/2 pounds sea scallops
    Black pepper, to taste
    3 teaspoons olive oil, divided
    1 yellow bell pepper, chopped
    1 finely chopped shallot
    1 large garlic clove, minced
    4 cups fresh corn kernels (~7 ears)
    or 2 (10-oz) packages frozen whole-kernel corn, thawed
    1 (8-oz) bag frozen shelled edamame, thawed
    2 tablespoons cider vinegar
    1/4 cup buttermilk
    2 tablespoons fresh chopped tarragon or basil,
    plus sprigs for garnish
    1.  Rinse scallops, and pat dry. Pull muscle from side of scallops and discard. Season with pepper, to taste.
    2. Heat 2 teaspoons olive oil in a medium nonstick or well-seasoned cast-iron skillet over moderately high heat.
    Cook scallops, turning once, 4 minutes (depending on size of scallops) or until golden brown and cooked through.
    Transfer to a plate; cover and keep warm.
    3.  Lower heat to medium; add remaining 1 teaspoon oil to skillet. Cook bell pepper, shallot, and garlic, stirring occasionally, 4 minutes or until slightly softened.
    4.  Stir in the corn and edamame and cook, stirring occasionally, an additional 4 min or until vegetables are tender.
    5.  Add the cider vinegar, and cook, stirring constantly, until completely evaporated, about 1 minute. Pour in the buttermilk; cook, stirring, until reduced in half. Stir in chopped tarragon and spoon vegetables into 4 bowls. Top evenly with scallops; serve immediately.
    (Serving size: 3 scallops and 1/4 of succotash)
    Acorn Squash w/ Apples & Raisins
    from Wegmans.com
     Video showing the steps to make this fresh, healthy and tasty meal!
    if you want something new...
    Arugula & Goat Cheese Pizza
    from Health Magazine
    Prep: 10 min. Cook: 19 min.
    Serves 4
    171 calories
    1/4 cup coarsely chopped walnuts
    2 tsp olive oil, divided
    1 cup thinly sliced red onion
    1 (8 oz) whole-wheat pizza crust
    1  cup grape tomatoes, halved
    1/4 tsp salt
    1/4 tsp freshly ground black pepper
    1 1/2 oz goat cheese, sliced
    3/4 cup loosely packed baby arugula leaves
    1. Preheat oven to 450 degrees F.  Toast walnuts on a baking sheet 3-4 minutes or until fragrant and lightly browned.  Transfer immediately to a plate; let cool.
    2. Heat 1 teaspoon oil in a nonstick skillet over medium heat; add onion.  Cook, stirring occasionally, 6-8 minutes or until onion is soft and golden.
    3.  Place crust on a baking sheet coated with cooking spray.  Top with walnuts, onion and tomatoes.  Season with salt and pepper; arrange goat cheese on top.
    4.  Bake for 7 minutes or until crust is golden, crisp, and warmed through.  Scatter arugula on top, and drizzle with remaining oil.  Let cool slightly before cutting wedges.  (serving size: 1/4 of the pizza)
    Stuffed Squash
    from Food Network - Alton Brown
    Easy, serves 4
    Cook Time: 1 hr 15 min
  • 4 small acorn squash, 1 to 1 1/4 pounds each
  • 2 tablespoons unsalted butter, cut into 4 pieces
  • 1/2 pound ground pork
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1/2 cup white wine
  • 1 1/2 cups cooked rice
  • 1 (10-ounce) package frozen spinach, completely thawed, drained and chopped
  • 1/2 cup toasted pine nuts
  • 1 1/2 teaspoons dried oregano
  • Generous pinch kosher salt
  • Freshly ground black pepper


    Preheat the oven to 400 degrees F.

    Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside.
    In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat
    from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
    Return the pork to the pan along with the cooked
    rice, spinach, pine nuts, oregano and salt and
    pepper, to taste. Stirring constantly, heat mixture
    thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for
    1 hour or until the squash is tender. Serve immediately.
    Turkey-Broccoli Bake from Health
    Turkey-Broccoli Bake
    yield: 6 servings (1 1/2 cup each)
    Calories: 320  Fat: 18 g (8 g sat, 6 g mono, 3 g poly)
    Protein: 28 g  Fiber: 4 g  Chol: 83 mg  Sodium: 238 mg
    * You can decrease the fat in this recipe by substituting
    olive oil for the butter and replacing the cream with 
    milk or half-and-half.
  • 1 1/2 pounds broccoli crowns, cut into long spears
  • 3 cups turkey (light and dark meat, shredded into large pieces), warmed
  • 2 tablespoons unsalted butter
  • 1 small onion, thinly sliced
  • 1 cup sliced mushrooms
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups homemade turkey broth or low-sodium canned broth, heated
  • 2 tablespoons dry sherry
  • 3 tablespoons heavy cream
  • 1/2 cup freshly grated Parmesan, divided
  • 1/4 cup sliced almonds


    In a large saucepan of boiling salted water, cook broccoli about 5 minutes, or until tender; drain. Butter a 9 x 13 x 2-inch baking dish; arrange broccoli across the bottom. Top with turkey; cover with foil to keep warm.
    In a large skillet, melt butter over medium heat.
    Sauté onions and mushrooms until golden brown (add a little broth if mixture seems dry). Add flour, and cook, stirring, 1 minute.
    Stir in broth; bring to a boil. Reduce heat to low; simmer 3 to 5 minutes, or until thick.
    Stir in sherry; cook 1 minute. Add cream and 1/4 cup
    Parmesan; simmer 1 minute. Season to taste with salt and freshly ground black pepper. Remove from heat.
    Meanwhile, arrange a rack 6 inches below the heat source, and preheat the broiler to high. Pour sauce over turkey. Top with the remaining 1/4 cup Parmesan and almonds.
    Broil for 1 minute, or until the sauce bubbles and the almonds are golden brown.
  • Appetizers & Sides
    "Green" Potato Salad
    This recipe was adapted from a recipe by Alex Guarnaschelli of Food Network. 
    It can be served right after making it (warm) or chilled.  It's great for a picnic because there's no mayo!
    Handful of scallions washed & sliced
    Small bunch of chives sliced
    Small bunch of fresh tarragon, finely chopped
    Medium bunch of parsley leaves, chopped
    Salt & Pepper
    2 tablespoons water
    8 tablespoons olive oil
    6 tablespoons red wine vinegar
    2 tablespoons smooth Dijon mustard
    1 tablespoon chopped capers
    1 teaspoon caper liquid
    2 pounds red bliss potatoes (other kinds of potatoes will also work)
    Bay leaves (optional)
    Clean your potatoes and toss them in your pot of water to boil.  If using nice, small potatoes, you can leave the skins on and you don't have to cut them up first.  You may want to cut and peel larger potatoes as per your preference.
    To flavor your potatoes a bit as they simmer, you can add salt and bay leaves to the water. 
    Cook potatoes until they are soft enough to poke with a fork, but not mushy.  Drain.
    Meanwhile, in medium bowl, whisk together the oil, water, vinegar, mustard, capers & caper liquid, salt & pepper. 
    Toss your cooked potatoes into this dressing and mix around.  You can break potatoes into smaller chunks with the fork or spatula as you mix.  Then mix in all your fresh green herbs and onions.
    This dish can be served immediately (warm) or it can be chilled for later.  You can also add other fresh ingredients or vary the herbs used to suit your tastes.  Thyme and rosemary might be good to try. 
    Ginger Singing Scallops 
    from Ginger, by Lou Seibert Pappas
    This is a fresh, fast appetizer that is easy to make. 
    Scallop shells make great decorative serving
    containers for each scallop.  According to the author,
     singing scallops from Northwest waters provide
    pretty little pink shells, if available.
    Ginger Dipping Sauce
    3 Tbs dry sherry
    1 Tbs light soy sauce
    2 tsp minced fresh ginger
    1 garlic clove, minced
    1 tsp minced fresh chives
    dash chili oil (optional)
    Scallops Ingredients
    2 Tbs olive oil
    1 garlic clove, minced
    2 tsp minced fresh ginger
    6 ounces singing scallops or bay scallops
    Directions:  In a small bowl, stir together all the dipping sauce ingredients.  Place the bowl in the center of a serving platter.
    In a medium skillet, heat the oil and stir-fry the garlic and ginger for 1 minute.  Add the scallops and stir-fry until barely cooked through and opaque, about 1 minute.
    Transfer each scallop to a scallop shell and skewer with a toothpick.  Arrange the shells on the platter and let guests dip the scallops into the sauce.
    Variation: You can substitute 8 ounces large shrimp for the scallops.  Peel and devein the shrimp, leaving on the tails, then sauté in the oil with ginger and garlic for 2 or 3 minutes, or until they turn pink.
    Classic Hummus & Pita Chips
    from Food Network
    * Check out this video for an easy, healthy snack or appetizer!
    Tomato, Mozzarella & Arugula Bruschetta from Prevention Magazine
    Yield: 16 servings
    • 1 French baguette
    • 16 thin slices mozzarella cheese (1/2 lb)
    • 1/3 cup arugula leaves (16 leaves)
    • 4 plum tomatoes
    • pinch of salt
    • pinch of ground black pepper
    • olive oil cooking spray
    1.  Heat oven to 400 degrees Fahrenheit
    2.  Slice baguette into 16 - 1/2" thick slices
    and toast under the broiler, or in the oven at 400° F until toasted.
    Remove from oven and spray one side of
    each slice with olive oil cooking spray.
    Slice each tomato into 4 thin slices. On each slice of baguette, place 1 thin slice of mozzarella cheese, 1 arugula leaf, and 1 slice of tomato.
    Sprinkle each with a pinch of salt and a pinch of pepper.
    Spinach-Artichoke Squares
    from Prevention Magazine
    Yield: 24 squares 
    Calories: 74 per serving
    • 5 eggs
    • 1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
    • 1 can (14 oz) artichoke hearts, drained and chopped
    • 1 pkg (8 oz) shredded mozzarella cheese
    • 1 teaspoon dried oregano
    • 1/2 cup all-purpose flour
    • 1/2 cup chopped onion
    • 1/2 cup grated Parmesan cheese
    1. Preheat the oven to 350°F. Coat a 13" x 9" pan with cooking spray.
    2. Beat the eggs in a large bowl and mix in the remaining ingredients. Scrape into the prepared pan and bake for about 40 minutes, or until a knife comes out clean.
    Cool slightly, then cut into 24 squares.
    Serve at room temperature.