Shrimp with Spicy Saffron Sauce

Ingredients

* 1/8 tsp. saffron threads, crushed or ground turmeric
* 2 Tbsp. mayonnaise
* 2 tsp. olive oil
* 8 extra large peeled, deveined and cooked shrimp
* 1 clove garlic, minced
* 8 small focaccia wedges or baguette slices
* Fresh cilantro leaves

Directions

1. In a small bowl combine saffron with 2 teaspoons hot water. Stir in mayonnaise; set aside.

2. In a medium skillet, heat oil over medium-high heat until hot. Add cooked shrimp and garlic. Cook and stir until shrimp are heated through.

3. Divide shrimp among 8 small individual plates. Spoon saffron mayonnaise over each serving. Serve with focaccia and garnish with cilantro leaves. Makes 8 servings.

Aquavit Tuna and Salmon Burgers

Ingredients

• 1 pound fresh tuna fillet
• 1/2 pound fresh salmon fillet
• 1/4 cup snipped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon purchased pickled ginger, finely chopped
• 1 tablespoon chili sauce
• 1 to 2 teaspoons wasabi paste
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 6 soft flatbreads, such as Afghan bread, na'an, or lefsa, or split rolls
• Aquavit Green Cabbage Slaw (see recipe below)
• Yellow tomato slices (optional)

Directions

1. Finely chop the tuna and salmon. In a large mixing bowl combine tuna and salmon with cilantro, lime juice, garlic, 4 teaspoons of the olive oil, the ginger, chili sauce, wasabi, salt, and pepper. Shape into 6 patties about 3/4 inch thick.

2. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 10 to 12 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Brush the flatbread with remaining olive oil. Toast on grill rack for 1 to 2 minutes or until golden brown.

3. Serve burgers folded in flatbread and topped with Aquavit Green Cabbage Slaw and, if desired, yellow tomato slices. Makes 6 burgers.

Aquavit Green Cabbage Slaw: Combine 1/2 cup plain low-fat yogurt; 1 to 2 cloves garlic, chopped; 2 tablespoons snipped fresh parsley; 2 tablespoons snipped fresh dill; and 2 tablespoons freshly squeezed lime juice in a food processor or blender container. Add 1/8 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Cover and process or blend until smooth. Toss with 3 cups finely shredded Napa cabbage in a large mixing bowl. Cover and refrigerate until using or overnight. Makes 4 to 6 servings.
Nutrition facts per serving: 33 cal., 1 g fat (0 g sat. fat), 2 mg chol., 78 mg sodium, 5 g carbo., 2 g fiber, 2 g pro. Daily Values: 16% vit. A, 34% vit. C, 11% calcium, 2% iron.

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Strawberry Spinach Salad

Author: Donna Monday

This strawberry spinach salad is not only beautiful to look at, but very good for you too! Simple, yet elegant, this salad features dark fresh spinach leaves, sliced fresh strawberries, fresh mushrooms, and a fruity vinaigrette.

1 (10 oz.) package fresh spinach, torn
2 cups fresh strawberries, sliced
1 cup fresh mushrooms, sliced
1/3 cup real bacon bits
1/3 cup raspberry vinaigrette

Directions
In a large bowl, add spinach, strawberries, mushrooms and bacon bits. Pour on vinaigrette and toss lightly to coat.


© Donna Monday
Great salads, soups, breads and more visit at
http://new-recipe.blogspot.com
http://www.best-salad-recipes.com

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Grilled All-American Burgers

Source: Better Homes and Gardens

Ingredients
1 clove garlic, minced, or 2 tablespoons finely chopped onion
2 tablespoons catsup
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
1 teaspoon vinegar
Few dashes bottled hot pepper sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns
American cheese slices (optional)
Lettuce leaves (optional)
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)

Directions
1. For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, vinegar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside.

2. In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.

3. To Cook by Indirect Grill Method: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 24 minutes or until instant-read thermometer inserted in side of burger registers 160 degree F, turning once halfway through grilling time and brushing frequently with sauce during the last 5 minutes of grilling.

4. To Cook by Direct Grill Method: Grill meat on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.

5. To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. Makes 4 servings.

Make-Ahead Tip: Prepare sauce; cover and chill up to 24 hours. Prepare and shape burgers. Cover with plastic wrap and chill up to 2 hours before grilling.

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