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Shrimp and Vegetable Quesadillas
Shrimp and Vegetable Quesadillas
INGREDIENTS
4-6 tablespoons of olive oil
DIRECTIONS
On a heavy sauce pan over medium heat add 2-3 tablespoons of oil and cook onions and peppers until translucent, about 8 minutes. Add sliced carrots half way through the cooking time of the onions and peppers. Add shrimp and heat through, about 2 minutes. Add chopped parsley and salt to taste.
To assemble the tortillas. Over half the quesadilla place half a slice of provolone cheese and 2-3 tablespoons of the shrimp mixture. Place the other half of the provolone cheese onto the shrimp mixture. This will work as the glue. Fold the empty half of the tortilla over the fillings and place it in the skillet previously coated with about 1 tablespoon of olive oil.
Cook each side of the quesadilla until it is crispy and the cheese is melted (3-5 min each side). Slice the quesadilla into triangles or leave whole.
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Linguine with Arugula, Pine Nuts and Parmesan Cheese
Linguine with Arugula, Pine Nuts and Parmesan Cheese
INGREDIENTS
DIRECTIONS
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.
Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.
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Cauliflower and Feta Omelet
Cauliflower and Feta Omelet
INGREDIENTS
DIRECTIONS
Beat eggs with 1/4 teaspoon salt. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute. Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.
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