A One-Dish Dinner:  SALMON FILLET ATOP A BED OF ASPARAGUS SPEARS – BUTTON MUSHROOMS – SLICED POTATOES SEASONED WITH ROSEMARY – MINCED GARLIC – PARSLEY IN A LEMON – WHITE WINE – BONE BROTH SAUCE

We liked everything about this recipe.  It is reminiscent of the flavors that Edward Giobbi, chef, uses. . .

–salmon fillet (size of 2 decks of cards, one-half pound)

–asparagus spears (8, packaged)

–button mushrooms (one-half a 4-ounce jar, use liquid, too)

–sliced potatoes (one-half can, drained)

–rosemary (1 tablespoon, bottled)

–minced garlic (1 tablespoon, bottled)

–parsley (dried, 1 tablespoon)

–lemon juice (3 squirts, bottled)

–white wine (one-eighth cup)

–bone broth (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the asparagus, mushrooms (with liquid), potatoes, rosemary, garlic, parsley, white wine, and bone broth in a large, covered baking dish.  Season with salt, pepper, and extra virgin olive oil.  Microwave on high for 4 minutes.

2 – Place the salmon atop the vegetables.  Season with lemon juice, salt, pepper, and extra virgin olive oil.  Spoon some sauce over the salmon.

3 – Microwave for 3 minutes on high.

4 – Serve the salmon and vegetables hot.

–recipe original.

CHILLED ARTIFICIAL CRAB LEGS SALAD SEASONED WITH LEMON PEPPER AND STIRRED WITH ASPARAGUS – BUTTON MUSHROOMS – ONION – MAYO

Artificial crab legs are actually cod, and a half pound of cooked cod, broken apart, can be substituted. . .

For 4:

–artificial crab legs (packaged, 8 ounces, cut apart)

–lemon pepper (1 tablespoon, bottled)

–asparagus (cooked from frozen, 8 ounces, cut into 1 – inch lengths)

–button mushrooms (5 or 6, canned)

–onion (one-quarter cup, chopped, raw)

–mayonnaise (1 heaping tablespoon; do not use too much)

–salt and pepper

1 – Cook the asparagus according to package instructions.  Let cool in the refrigerator.

2 – Place the cut artificial crab legs in a serving dish.  Add cold asparagus, button mushrooms, raw onion, salt, pepper, lemon pepper, and mayonnaise.  Fold ingredients gently.

3 – Top the dish with a sprinkle of lemon pepper.

4 – Serve the salad chilled.

–recipe original.

PARSLEYED SEA SCALLOPS TOPPED BY GREEN ONIONS & WITH MINT – MINCED GARLIC – CAYENNE – SLICED VIDALIA ONION – LEMON IN WHITE WINE SAUCE WITH A SIDE OF LEMON – SEASONED ASPARAGUS SPEARS

For 4:

–sea scallops (fresh, 8)

–parsley (fresh, Italian, 1 handful, chopped)

–green onions (2 stalks, chopped)

–mint (1 teaspoon, dried)

–minced garlic (1 tablespoon, bottled)

–cayenne pepper (one-quarter teaspoon, bottled)

–Vidalia onion (1, medium, sliced

–white wine (one-eighth cup)

–lemon juice (4 squirts, divided, bottled)

–asparagus (packaged, PicSweet signature)

–salt and pepper

–olive oil

1 – Microwave the asparagus according to package instructions, leaving it in the package for microwaving.  When finished, cut open, and place in a covered serving dish.  Season with salt, pepper, 2 squirts of lemon juice, and olive oil.  Set aside until dinner.

2 – Place the sliced onion in a covered baking dish with the white wine.  Microwave on high for 3 minutes.  When finished, place the scallops in the dish.  Use 2 squirts of lemon juice on the scallops.  Season with mint, cayenne, salt, pepper, minced garlic, and olive oil.  Top with green onions and parsley.  Microwave on high for 5 minutes (do not overcook).

3 – Serve the scallops hot, with the asparagus as a side.

–adapted from Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN & ASPARAGUS ROSEMARY WITH BABY BELLA MUSHROOMS – ONION – MINCED GARLIC IN RED WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–asparagus (1 package for steaming; I used PictSweet signature asparagus)

–baby bella mushrooms (5 or 6, quartered, fresh)

–onion (one-half, sliced)

–minced garlic (bottled, 1 tablespoon)

–red wine (one-quarter cup)

–salt and pepper

–olive oil

–rosemary (dried, 2 tablespoons)

1 – Steam the package of asparagus for 2 minutes only.  Let cool.  Set aside.

2 – Place the mushrooms, onion, and minced garlic in the red wine.  Season with salt, pepper, and rosemary.  Add a few drops of olive oil.  Microwave on high for 3 minutes.

3 – After the asparagus have cooled a bit, remove from package and slice into 1-inch pieces.  Place atop the other vegetables in the red wine.  Season with salt and pepper.  Then place the chicken on top. Season with salt, pepper, rosemary, and olive oil.  Microwave on high for 8 minutes.  When finished, check a center piece for doneness; if not cooked, place back in the microwave and cook for 1 minute more.

4 – Serve the chicken, asparagus, and other vegetables hot.

–adapted from Edward Giobbi’s Pleasures of the Good Earth.

BASIL – MINT COD ATOP ASPARAGUS SPEARS & WITH LEMON SLICES – MINCED GARLIC IN CLAM JUICE ACCOMPANIED BY SEASONED BABY DUTCH POTATOES

For 4:

–cod (size of 4 decks of cards, 1 pound)

–basil (dried, 1 teaspoon, divided)

–mint (dried, 1 teaspoon, divided)

–asparagus spears (frozen, 1 package)

–lemon (fresh, sliced cold)

–minced garlic (bottled, 1 tablespoon, divided)

–clam juice (one-quarter cup, divided)

–baby Dutch potatoes (fresh, 8)

–salt and pepper

–olive oil

1 – Place the potatoes in one-eighth cup of clam juice, and in a covered baking dish.  Season with half the mint, half the basil, and half the minced garlic, salt, pepper, and olive oil.  Microwave on high for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Place the asparagus spears in a covered baking dish with one-eighth cup of clam juice.  Place the cod on top.  Season with the remaining half of basil, half of mint, half of garlic, salt, pepper, and olive oil.  With a very sharp knife, slice a cold lemon, and place the slices atop the cod.  Microwave on high for 9 minutes.

3 – Serve the cod and asparagus hot, with hot potatoes.

–cod, asparagus, and potatoes inspired by Edward Giobbi’s Italian Family Dining.

SPICY SHRIMP WITH MINCED GARLIC – FRESH PARSLEY – CAYENNE IN CLAM JUICE SAUCE ATOP BASMATI RICE & WITH A SIDE OF ASPARAGUS

For 2:

–shrimp (small, thawed from frozen, quantity 30)

–garlic (minced, in a jar, 1 tablespoon)

–parsley (fresh, 1 handful, chopped)

–cayenne pepper (bottled, one-quarter teaspoon)

–clam juice sauce (one-eighth cup)

–basmati rice (packaged; follow package instructions for microwave)

–asparagus (I used signature PicSweet frozen, microwave in package)

–salt and pepper

–olive oil

1 – Place the washed and drained shrimp in a covered baking dish.  Add clam juice, minced garlic, parsley, and olive oil.  Gently stir.  Then sprinkle with cayenne pepper.  Set aside.

2 – Prepare basmati rice; it will take about 15 minutes.  Brands differ, and so follow the instructions on the package.  When finished microwaving keep covered to preserve warmth.  No need to use salt, pepper, or olive oil.

3 – Microwave the asparagus in its package.  Times differ in various sizes of microwave; follow package instructions.  When finished, turn out in a serving bowl, season with salt, pepper, and olive oil.

4 – Microwave the shrimp for 3 minutes and 10 seconds.

5 – Serve the shrimp hot, atop the rice, with the asparagus as a side.

–shrimp and asparagus inspired by Edward Giobbi’s Pleasures of the Good Earth.

CHICKEN ROLLED IN BREADCRUMBS WITH ASPARAGUS – BAY LEAVES – GREEN ONIONS IN BRANDY SAUCE / ITALIAN MINESTRONE SOUP SEASONED WITH BASIL PESTO

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–asparagus (1 small handful, fresh)

–bay leaves (2, dried)

–green onions (3 stalks, sliced)

–brandy (purchase a small, inexpensive bottle)

–salt and pepper

–olive oil

–basil pesto (bottled, 2 heaping tablespoons)

–mixed vegetables (frozen package)

–chicken broth (non-fat, low sodium)

–onion (one-half, sliced)

1 – Place a package of mixed vegetables in a slow cooker.  Add chicken broth to cover.  Then add one-half sliced onion and 2 heaping tablespoons of basil pesto.  Season with salt, pepper, and olive oil.  Place slow cooker on low, and cook for 5 and one-half hours.  When finished, place setting on warm until time for dinner.

2 – Cut off ends of the asparagus, and then cut into 1 – inch pieces.  Place in a covered baking dish with a little brandy.  Add more water to dilute brandy.  Add 3 chopped stalks of green onions and 2 bay leaves.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add a small amount of plain breadcrumbs.  Shake well.

4 – Add the chicken to the asparagus and green onions.  Season with salt, pepper, and olive oil.  Microwave on high for 7 and one-half minutes.

5 – Serve the soup as a first course.  Then serve the chicken hot, with vegetables of your choice.

–soup and chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

PARSLEYED SALMON – SHRIMP – ASPARAGUS SEASONED WITH MINCED GARLIC & PAPRIKA IN FAUX BUTTER SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–shrimp (thawed from frozen, 8 to 10 small)

–asparagus (1 handful, fresh)

–minced garlic (1 teaspoon)

–paprika

–parsley (fresh)

–salt and pepper

–margarine (Promise, heart-healthy)

1 – Place the salmon in a covered baking dish with a little water.  Add asparagus on each side, not covering the salmon.  Season with 1 teaspoon of minced garlic, paprika, salt, pepper, chopped parsley and dots of Promise margarine.  Set aside.

2 – Place 8 to 10 small, thawed shrimp in a covered microwaveable bowl.  Season with minced garlic, paprika, salt, pepper, and a little Promise margarine.  Set aside.

3 – Microwave the salmon and asparagus for 7 and one-half minutes on high.  When finished, keep covered to preserve warmth.

4 – Microwave the shrimp for 2 minutes.  Then pour over the salmon and asparagus.

5 – Serve the salmon, shrimp, and asparagus hot.

–recipe adapted from Valentino’s Corner blog.

A Simple Dinner:  SALMON WITH FRESH BASIL & CHOPPED TOMATO / ASPARAGUS WITH LEMON PEPPER / PIMIENTO – STUFFED GREEN OLIVES

–salmon (size of 3 decks of cards)

–basil (fresh, 2 leaves, minced)

–tomato (fresh, 1, medium, chopped)

–salt and pepper

–olive oil

–asparagus (half a bunch, fresh)

–lemon pepper (bottled)

–green olives (pimiento-stuffed, about 6 per plate)

1 – Place the salmon in a covered baking dish with a little water.  Season with salt and pepper.  Chop a tomato, season with salt and pepper, and place on top of the salmon.  Mince the fresh basil and sprinkle on the tomato.  Season with olive oil.  Set aside.

2 – Wash and place one-half bunch of fresh asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave on high for 4 minutes (longer if prefer very tender asparagus).

3 – Microwave the salmon for 5 minutes.

4 – Serve the salmon hot, with green olives on the side, and the asparagus.  (Asparagus and olives are always a good combination with salmon.)  I also served a salad and tomato pasta with the dinner.

–salmon adapted from NYT cooking web site; asparagus original.

BREADED LEMON CHICKEN WITH LEMON SLICES – ZEST – PARSLEY IN A BROTH & JUICE SAUCE / STEAMED ASPARAGUS WITH ZEST

–4 chicken tenderloins or breast strips

–plain breadcrumbs (boxed)

–2 lemons (fresh)

–lemon zest (lemon peel, bottled)

–parsley (fresh if possible)

–chicken broth (non-fat, low sodium)

–lemon juice

–salt and pepper

–olive oil

–asparagus (fresh, one-half bundle)

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in a small amount of breadcrumbs.  Shake well.  Place the breaded chicken in a covered baking dish with a little chicken broth and lemon juice.  Season with lemon zest.  Place lemon slices atop the chicken.  Sprinkle with parsley.  Add a little more olive oil, if desired.  Set aside.

2 – Rinse and place one-half bundle of asparagus in a covered baking dish with a little water.  Season with salt, pepper, lemon zest, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the chicken for 5 and one-half minutes on high.

4 – Serve the lemon chicken hot, with the asparagus as a side.

–lemon chicken adapted from “my recipes” web site; asparagus original.