Mediterranean Seafood Pasta

This incredible seafood pasta sauce will transport you instantly to sunny southern Italy. The recipe calls for lots of garlic, but you can cut the amount in half if you prefer. And feel free to play around with the fish and shellfish selection by using your favorites.

Credit: Lifestyle Cooks

Servings: 4

Ingredients:

• 12 clams or mussels
• 1 pound pasta, such as angel hair, linguine or penne
• 4 tablespoons chopped garlic
• 1/4 cup olive oil
• 1 teaspoon dried herbs, such as basil, dill or fennel
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Pinch crushed red pepper
• 2 celery ribs, diced
• 1 small onion, diced
• 2 small tomatoes, diced, or 1 (16-ounce) can diced tomatoes
• 1/2 cup white wine
• 4 tablespoons butter
• 1 pound medium fine fish, such as grouper, snapper or salmon, cut into 1 1/2-inch pieces
• 1/2 pound shrimp, peeled, with tails left on
• 1/4 cup parsley, chopped

Directions:

Wash the clams or mussels carefully, scrubbing and rinsing them repeatedly in cold water until the water is free of any fine sand or other particles.

Cook the pasta until al dente according to the package directions. Drain just before serving.

In a heavy saucepan or large deep skillet, saute the garlic in the olive oil until golden brown. Add the herbs, salt, pepper, crushed red pepper and vegetables, stirring well. Add the wine and cook down until the celery is crisp-tender.

Add the butter, fish and clams or mussels. Cook for about 3 minutes, then add the shrimp and cook until the shrimp are firm and pink in color and the shellfish are all opened.

Portion the sauce evenly over the drained pasta in large serving bowls and top with chopped parsley.

Note: Mussels open easily, but clams can take a little longer. When the cooking time is finished, however, unopened clams should be discarded.

Thai Minced Chicken Salad
 

This is a rendition of the flavorful Thai salad called larb. There's not one drop of oil or added fat in this dish, and by far it's one of the most delicious ways to enjoy chicken -- no matter what the season.

Credit: Rori Trovato                

Servings: 4

Ingredients:

• 3 cloves garlic, peeled
• 1-inch piece fresh ginger, chopped (not peeled)
• 1/2 cup fresh lime juice (about 4 limes)
• 2 teaspoons kosher salt
• 3 cups water
• 4 skinless, boneless chicken breasts
• 1/8 teaspoon hot pepper flakes
• 1 tablespoon fish sauce
• 1 pinch sugar
• 1/2 small red onion, thinly sliced
• 2 medium tomatoes, cut into thin wedges
• 8 large iceberg or romaine lettuce leaves
• 1/4 cup roasted, salted peanuts, chopped

Directions:

In a medium saucepan, combine 2 cloves of the garlic, the ginger, 1/4 cup of the lime juice, 1 teaspoon of the salt and the water. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes. Add the chicken and cook until not quite done, 10 to 12 minutes. Remove the pan from the heat and allow the chicken to cool for 15 minutes in the broth. Remove the chicken from the broth and save the broth for another use.

For the dressing, mince the remaining clove of garlic and place in a large bowl. Add the remaining lime juice, the remaining salt, the red pepper flakes, the fish sauce and the sugar. Mix well. Cut the chicken into large chunks and place in the bowl of a food processor. Pulse until minced but not pulverized. Remove, add to the dressing with the onions and tomatoes, and toss. Adjust the seasoning with additional salt, if desired. Chill for 30 minutes (or serve at room temperature).

Place 2 lettuce leaves on each of 4 plates. Spoon the salad onto the leaves, sprinkle with the peanuts and serve.

 

Butternut Squash Soup with Orange Zest
 

October, when the first butternut squash are ready, is the perfect time to enjoy this velvety soup. If there's a chill in the air, a steaming bowl will warm you right up. And you'll love the zing imparted by the orange zest.

Credit: Jose de Meirelles of Brasserie Les Halles

Servings: 4

Ingredients:

• 1 butternut squash
• 8 tablespoons butter
• 1 small onion, thinly sliced
• 1/2 bouillon cube, plus 4 cups water or 4 cups chicken stock
• 1 orange, zested and juiced
• 1/2 cup cream
• Salt and white pepper

Directions:

Peel the squash and cut off the top part. Discard the seeds and cut the squash into large cubes. In a large pot, melt 4 tablespoons of the butter, add the onion and cook until translucent. Add the squash and cook at low temperature for about 5 minutes.

Add the bouillon cube, water or chicken stock and orange zest. Bring to a boil. Reduce the temperature to a simmer and cook for 45 minutes.

Puree the soup (strain it if you want a very velvety soup) and add the cream. Bring to a boil. Whisk in the remaining 4 tablespoons of butter and add the juice of the orange. Add salt and white pepper to taste.