cioppino easy style

½ pound scallops, remove tough side muscle, dry scallops and if large, cut in half

2 tablespoons EVOO

• in a dutch oven or heavy pan, heat the EVOO, sear scallops for 1 m each side, remove scallops, set aside

½ of a white onion, chopped

2 cloves garlic, minced

• add onion and garlic to the pan and saute for 2-3 m until onion is translucent

2 lobster tails or 1 lb of shrimp, shelled & deveined

2 filets cod 

1 jar of fave Arrabbiata sauce or Marinara & add 1/2-1 tsp of dried chili peppers

2 cups vegetable broth

2 T fresh basil, coarsely chopped

• add lobster tails or shrimp, cod, sauce, broth and basil
• cover and cook on medium-low for about 10 m or until fish is flakey & lobster is bright red
• add scallops back in the pan and stir
• cover & simmer on low for about 3-5 more minutes

¼ cup shredded parmesan cheese

½ of a lemon juiced

1 T fresh parsley, coarsely copped

Kosher salt to taste

Fresh ground pepper to taste

• add cheese, lemon juice, parsley and season to taste

1 sourdough baguette for dipping & slopping (warm it up)

• enjoy with a hunk of baguette

Option: serve over noodles or rice

Serves 4-6

inspired by Butcher Box

chinese chicken salad

 dressing:

2 T low sodium tamari or soy sauce

3 T rice vinegar (unsweetened)

1 T sesame oil

2 T EVOO

1 tsp of natural sweetener (maple syrup, agave, coconut sugar)

2 tsp finely chopped ginger

1 garlic clove, minced

1 T lime juice

1/2 tsp pepper

• whisk and set aside to let flavors come alive!

salad:

4 c finely sliced napa cabbage

1 c finely shredded/sliced red cabbage

1/2 yellow (or red or orange) pepper, finely sliced

1/2 c shredded carrots

2 c cooked shredded chicken 

1/2 c finely sliced green onions

1/2 c cilantro, coarsely chopped

1/4 c toasted almond slivers

• toss well with dressing and enjoy every crunchy bite!

garnish:

1-2 tsp sesame seeds (I used a mix of white and black)

Serves 2-4 depending on appetite

Options:

add small orange pieces, radishes or any other fresh veggie of choice, quinoa is delish too!

inspired by:  recipetineats.com