Author: Sharye Grella

2 medium cucumbers 2 cloves fresh garlic , finely minced 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon sweet chili sauce 1 tablespoon sesame seeds 2 green onions, thinly sliced Place cucumbers on a cutting board, flatten them slightly with a rolling pin, then cut into small slices; set aside. Combine in a… Continue reading Asian Cucumber Salad

FOR THE MARINADE: 1/2 cup olive oil 1/3 cup soy sauce 1/3 cup freshly-squeezed lemon juice 1/2 teaspoon lemon zest  1/4 cup Worcestershire sauce 3 tablespoons freeze-dried basil leaves 1 1/2 tablespoons freeze-dried Italian parsley 1 1/2 tablespoons granulated garlic with parsley 1 teaspoon minced (or dried) onions 1 1/2 teaspoons freshly-ground black pepper  FOR… Continue reading Grilled Steak Kababs

1 pound raw shrimp (31-35 per pound)  1 teaspoon ground cumin 1 teaspoon chili powder  1 large lime, juiced and zested 2 tablespoons freshly-chopped cilantro leaves 2 large cloves garlic, finely minced  3 tablespoons extra-virgin olive oil, divided  Kosher salt, to taste Freshly-ground black pepper, to taste  TO WRAP AND SERVE: Large romaine (or butter)… Continue reading Shrimp Wraps with Lime

FOR THE SALMON: 4 6-ounce salmon fillets , skin-on 1/2 cup finely-chopped pecans 1/3 cup unseasoned Panko breadcrumbs 2 teaspoons freshly-chopped thyme leaves 1/2 teaspoon smoked paprika 1 tablespoon unsalted butter, melted Kosher salt, to taste Freshly-ground black pepper, to taste  FOR THE GLAZE: 1/2 cup pure maple syrup 1/4 cup Dijon mustard 1/4 cup… Continue reading Pecan-Crusted Salmon with Maple-Bourbon Glaze

FOR THE SAUCE: 1/2 cup heavy whipping cream 1/2 cup Trader Joe’s Sweet Chili Sauce 2 large garlic cloves, finely minced 2 tablespoons freshly-squeezed lime juice 1/4 teaspoon crushed red pepper flakes 1/2 tablespoon granulated onion with parsley FOR THE PASTA: 1 pound linguine — broken into thirds or halves FOR THE SHRIMP: 1 1/2… Continue reading Bang Bang Shrimp Linguine 

2 cups kosher salt 2 New York steaks (or your favorite cut ) — about 1 inch thick Preheat the grill. Mix salt with just enough water (about 3/4 cup) to make a non-runny paste. Firmly pack the salt paste onto the top of the steak. Place steak on the grill, salt side up, and… Continue reading Salt-Crusted New York Steak

FOR THE SALAD 8 cups fresh broccoli flowerets, chopped 6 green onions, finely sliced 1 8-ounce can sliced water chestnuts, well drained 1 cup Craisins (or raisins) 1 cup cashews 8 slices bacon, crisply cooked and crumbled FOR THE DRESSING 1 cup Best Foods mayonnaise 1/2 cup granulated sugar 1-1/2 to 2 tablespoons cider vinegar… Continue reading Crunchy Broccoli Salad with Cashews

FOR THE CRUST: 2 cups flour 1 tablespoon granulated sugar 1 teaspoon salt 1/2 cup cold butter, diced 5 tablespoons shortening 4 tablespoons ice water 3 tablespoons freshly-squeezed lemon juice, divided FOR THE FILLING: 1 cup plus 1 teaspoon granulated sugar, divided 2 tablespoons plus 2 teaspoons quick-cooking tapioca 1 tablespoon freshly-squeezed lemon juice 4… Continue reading Marionberry Dessert

12 ounces dried penne (or fettuccine) 1/2 pound fresh asparagus (or broccolini) 1/4 teaspoon granulated sugar  Freshly-ground kosher salt, to taste 1 tablespoon olive oil 2 fresh garlic cloves, crushed 5 large eggs — use 4 yolks, plus 1 whole egg 1/4 pound finely-shredded pecorino cheese, divided Freshly-ground black pepper, to taste 3/4 cup fresh… Continue reading Pasta Carbonara with Fresh Asparagus 

1 10-ounce bag baby spinach leaves, washed and well dried 10 ounces finely-shredded Gruyère cheese 4 hard-cooked eggs, peeled and sliced 1 cup fresh mushrooms, thinly sliced  6 strips chopped crisply-cooked bacon, divided 1/2 cup sliced almonds, toasted 1 tablespoon olive oil 1 large shallot, finely minced 1 teaspoon freshly-minced garlic clove 1/3 cup white… Continue reading Spinach Salad with Grilled Chicken and Warm Bacon Dressing