1 T Butter
1 T Olive Oil
1 lbs Jumbo Shrimp, peeled, deveined with the tails on
4 cloves Garlic, minced
2 large Zucchini, diced
2 large ears of Corn, Kernels removed
3/4 c Red Grape Tomatoes, sliced in half
3/4 c Yellow Grape Tomatoes, sliced in half.
Salt and freshly ground Black Pepper
12 to 18 fresh basil leaves cut in chiffonade
Parmesan shavings
Juice of 1 Lemon
Rice or Pasta for serving, optional

Directions
Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.

Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.

Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.

Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

You can serve this with rice, with pasta or it's just perfect on its own.

Ingredients:

1/2 cup chopped onion
1 lb ground beef
1/2 tsp garlic powder
1 Tbsp vegetable oil
8 oz elbow macaroni (uncooked)
1 16oz can kidney beans, undrained
1 8oz can tomato sauce
1 1/2 cups water
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1 cup shredded cheddar cheese

Directions:

In a large skillet, add oil and brown onion and garlic with ground beef.  Drain and return to pan.  Add kidney beans, tomato sauce, water, macaroni, chili powder, cumin, and salt. Cover and simmer for 15-20 minutes. Elbow macaroni will cook during this time.  Add grated cheese on top and cover with lid to let it melt.

Mix together in a large bowl:

1-2 lbs poached Halibut (do not overcook)
1-2 cans diced Green Chilis
1-2 C shredded Cheddar/Jack Cheese
1/2 - 1 C Sour Cream
1/2 - 1 C Mayonnaise

Adjust any of the above ingredients so that your mix is not too runny.

1 package uncooked Tortilla Shells
1 large can Enchilada Sauce (green or red)
Shredded cheese

Take 1 tortilla and brown lightly on both sides in either a fry pan or on a flat griddle.  Fill with 1/2 - 1 cup halibut mixture.  Drizzle some enchilada sauce over the mix.  Roll tortilla tightly and place in a 9X13 pan. Continue to follow the same procedure until the pan is full.  Drizzle the rest of the enchilada sauce over the top of the enchiladas and then cover with more shredded cheese.  Garnish with black olives or scallions.

Bake in a 425 degree oven for 20-30 minutes.  The edges of the tortillas will brown and the sauce will bubble when done.

• Ingredients for the vinaigrette:

• ½ cup
  rice vinegar
• ¼ cup
  canola oil
• 1 tsp.
  sesame oil
• ½ tsp.
  sea salt
• ⅓ cup
  honey
• 1 ½ tsp.
  fresh ginger, grated or finely minced
• 1 tsp.
  Sriracha, a chili sauce available in the Asian section of most larger grocery stores

• Ingredients for the salad:

• 3 cups
  shaved Brussels sprouts**
• 2 cups
  shredded cabbage***
• 6
  green onions, thinly sliced on a diagonal
• ½ cup
  dried cranberries, roughly chopped
• 3
  ripe, Fresh California Avocados, seeded, peeled and diced into 1/2-inch pieces
• 1 cup
  fresh cilantro leaves, optional
• 2 Tbsp.
  sesame seeds
  
  
  Mix up the vinaigrette. Put salad ingredients in a bowl and mix in the vinaigrette. I replaced the avocado with about 1 cup of cashews.

• 
  

3 C. Flour
1/3 C. Sugar
2 1/2 tsp. Baking Powder
3/4 tsp. Salt
1/2 C. Cold, Firm Butter
1/4 C. Cold, Firm Margarine
1 tsp. Grated Lemon Peel
1 C. Buttermilk
1 Egg Yolk
1 tsp. Water

Preheat oven to 425. In a large bowl combine the first four ingredients. Cut in butter and margarine with a pastry cutter until it resembles course corn meal. Stir in lemon peel and butter milk. Turn onto floured surface and knead 12 times, do not over knead. Place on a 12 to 14 inch pizza pan and form into an 8 inch circle and cut into 8 to 10 wedges. Separate the wedges about 1 1/2 inch by pulling them out towards the center, keeping them in the circle formation. Brush with a mixture of the egg yolk and water and bake for 15 to 18 min. until golden brown.

Adding fruit:
Use 3 cups of frozen fruit for best results (frozen is important because if makes the scones really moist!). Rhubarb is excellent in this recipe. Glaze with a mixture of powdered sugar and milk.

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup butter softened
1/2 cup shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 tsp vanilla extract
2 large eggs
1 bag chocolate chips
1 cup chopped nuts if desired

Directions:

Combine flour, baking soda, and salt in a bowl. Beat butter, shortening, sugar, brown sugar, and vanilla in a large mixing bowl until creamy.  Add eggs one at a time and beat well after each addition. Gradually beat in flour mixture. Add chocolate chips and nuts. Drop table spoon size pieces of dough onto greased cookie sheet. Bake at 375 for 9-11 minutes or until golden brown.

Ingredients for Fish

1lb of firm whit fish
1/4 cup of canola oil
juice of 1 lime
Salt and Pepper to taste
1 tsp cumin powder
2 cloves garlic
2-3 chipotle peppers for spicy version (1 for mild version)
1 package of grape tomatoes
1 sweet yellow pepper

Directions:

Put all ingredients (except for fish, tomatoes, and sweet pepper) into a food processor and puree until smooth. Pour marinade over fish and allow to marinate for 20 minutes in the fridge.  Slice up some grape tomatoes and sweet peppers and put them in the bottom of the baking dish. Top with marinated fish, and remaining marinade.  Bake at 450 degrees for 20 minutes or until fish is cooked and flaky.

Chipotle Cream Sauce

1/2 cup greek yogurt
1-2 chipotle peppers
2 Tbls Mayo
Salt and Pepper to taste
Pinch of sugar
small squeeze of lime juice

Puree altogether.

Put some broiled fish, tomatoes, and peppers into warm tortilla. Top with chipotle sauce.