Recipes

• Sauteed Shrimp with Arugula and Tomatoes

  In a large skillet, heat oil over medium high heat. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout about 4 minutes. Add arugula, season with salt and pepper and toss until wilted, 1 minute. Add lemon juice and toss to combine.

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  Vegetable Bruschetta

  Marinate eggplant, zucchini and peppers in chili pepper oil. Place in aluminum foil with salt, pepper and herbs de provence and grill until tender. Cool to room temperature, top with goat cheese and chopped tomatoes. Serve with crusty bread or as a salad.

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  Thai Chicken Satay

  In a medium bowl, stir together the milk, seasonings and oil. Add chicken and stir. Cover and marinate in refrigerator up to 2 hours. Preheat grill to high heat. Thread chicken onto skewers. Discard marinade. Grill chicken for 2-3 minutes per side until no longer pink. Transfer to a serving plate and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.

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  Quinoa and Black Beans

  Heat the oil in a saucepan over medium heat. Stir in onion and garlic, sauté until browned. Mix quinoa into the pan and cover with broth. Season with cumin, cayenne, salt and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir frozen corn into the saucepan and continue to simmer about 5 minutes. Mix in the black beans and cilantro

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  Grilled Spicy Eggplant

  Place eggplant in stovetop grill pan. Mix together oil, garlic powder, red wine vinegar and salt. Brush mixture over eggplant slices. Grill 8-10 minutes, turning once, until tender. Sprinkle with crushed red pepper flakes and parsley to garnish.

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  Chicken Arrabbiata Pasta

  Preheat oven to 425. Brush chicken with oil and rub with spices. Arrange chicken in baking dish and bake for about 20 minutes until cooked through. Remove from oven and set aside. Bring a large pot water to a boil. Cook pasta and drain. In a large saucepan cook bacon with garlic. Add cooked pasta, lemon juice and arugula to the pan. Toss together for about 2 minutes. Serve chicken sliced on pasta.

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  Sweet Potato Hash

  Bake sweet potatoes until tender enough to chop. Cool slightly, cut into chunks, sprinkle lightly with salt. In large skillet, heat oil. Add potatoes, cook until browned, add corn to skillet. Cook until tender. Stir together sour cream and salsa. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with sour cream sauce and cilantro.