A One-Dish Dinner Celebration for Two: CHICKEN TENDERS TUSCAN WITH CHOPPED ROMA TOMATO – CHOPPED GREEN ONIONS – SLICED POTATOES – ASPARAGUS LENGTHS – SLICED FRESH MUSHROOMS – SHREDDED CARROTS AND SEASONED WITH TUSCAN HERBS & TUSCAN HERB OLIVE OIL

This is a good choice in a recipe for two people who love Italian cuisine and want to celebrate a private anniversary. . .

For 2:

–3 chicken tenderloins

–chopped tomato (1, Roma)

–chopped green onions (2)

–sliced potatoes (one-half can; drained)

–asparagus lengths (one-half package, frozen and cooked for 3 minutes on high in microwave)

–sliced fresh mushrooms (4 of 5, white)

–shredded carrots (1 handful)

–salt and pepper to taste

–Tuscan herb seasoning (1 tablespoon; or substitute 1 teaspoon each of oregano, basil, thyme, and add some minced garlic to taste)

–Tuscan herb olive oil (or regular extra virgin olive oil) to taste

1 – Place the vegetables, with potatoes on the bottom, in a large, covered baking dish. Fold over gently. Season with salt, pepper, Tuscan herbs, and Tuscan herb olive oil. Microwave on high for 4 and one-half minutes.

2 – Place the chicken tenderloins on top. Finish with the carrots and a few drops of olive oil.

3 – Microwave for 4 minutes and 20 seconds on high. When finished, test the center piece for doneness. If not cooked, return to the microwave for 1 minute more.

4 – Serve the chicken and veggies hot.

–recipe inspired by C. Mabry, chef.

SALMON FILLET BASIL ATOP A BED OF ASPARAGUS – DICED TOMATOES – SHREDDED PARMESAN – BASIL – SLICED BLACK OLIVES – MINCED GARLIC – EXTRA VIRGIN OLIVE OIL

I serve salmon twice a week because of its heart-healthy omega-3 fatty acids. The traditional Mediterranean diet does not include salmon, but does include heart-healthy choices. . .

For 2:

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

–asparagus (8 spears, cooked from frozen)

–diced tomatoes (one-half can, drained)

–shredded Parmesan cheese (one-third cup)

–minced garlic (1 tablespoon)

–sliced black olives (2 ounces, small can, drained)

–basil (dried, 1 teaspoon)

–salt and pepper

–extra virgin olive oil

1 – In a large baking dish, line up the asparagus on the bottom. Then add tomatoes, Parmesan, garlic, black olives, basil, salt and pepper, and extra virgin olive oil–layering all ingredients.

2 – Microwave on high for 4 minutes.

3 – Place the salmon on top. Season with salt, pepper, basil, and olive oil.

4 – Return to the microwave for 3 minutes on high.

5 – Serve the salmon and vegetables hot.

–vegetables adapted from America’s Test Kitchen’s Complete Mediterranean Cookbook.

SEAFOOD SALAD WITH ASPARAGUS – BUTTON MUSHROOMS – SHREDDED PARMESAN IN AN EXTRA VIRGIN OLIVE OIL – MINCED GARLIC – TURMERIC – SOY SAUCE

There will be enough to have leftovers, a good choice for busy families. . .

For 4:

–imitation crab legs (actually cod, 1 package, sliced into half inch pieces, ready prepared)

–asparagus (1 package; salt, pepper and season with olive oil; microwave for 5 minutes without water; then cut into 1-inch pieces)

–button mushrooms (1 jar, drained)

–shredded Parmesan (one-quarter cup)

–salt and pepper

Sauce:

–extra virgin olive oil (one-third cup)

–minced garlic (1 tablespoon)

–soy sauce (one-quarter cup)

–turmeric (1 teaspoon; or to taste)

1 – Place the cut seafood in a large mixing bowl.  Add sliced asparagus, button mushrooms, and Parmesan cheese to the bowl.  Season with salt and pepper.  Fold ingredients.

2 – In a small mixing bowl, place extra virgin olive oil, soy sauce, minced garlic, and turmeric.  Stir briskly.  Then pour into the seafood salad.  Stir gently.

3 – Chill the salad for two hours before serving.  Serve cold.

–recipe original.

GARLICKY LAYERED PACIFIC COD DINNER ATOP ASPARAGUS SPEARS – CHOPPED ONIONS – PETITE TOMATOES – BUTTON MUSHROOMS ON A BED OF QUINOA IN BONE BROTH

The only seasonings are garlic, salt, pepper, and olive oil. . .for garlic lovers. . .and simple to put together. . .

For 4:

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

–asparagus spears (8 to 10, frozen)

–chopped onions (one-third cup)

–petite tomatoes (one-half can, drained)

–button mushrooms (1 small jar; do not drain)

–quinoa (two-thirds cup; and 1 and one-third cup chicken bone broth; microwave for 6 minutes on high; then microwave for 9 minutes on 50 percent power; keep covered to preserve warmth)

–minced garlic (2 tablespoons)

–salt and pepper

–extra virgin olive oil

–Panko Italian breadcrumbs (optional)

1 – Place the asparagus in the bottom of a large, covered baking dish.  Add chopped onions, tomatoes, and mushrooms (with liquid).  Season with salt, pepper, minced garlic, and extra virgin olive oil.  Microwave on high for 7 minutes.

2 – When finished, place the cod on top.  Season with salt, pepper, and extra virgin olive oil.  If desired, add a light dusting of breadcrumbs.

3 – Microwave on high for 7 minutes.

4 – Serve the dinner hot, atop quinoa.

–recipe adapted from Edward Giobbi and Eugenia Giobbi Bone’s Italian Family Dining.

CHILLED SEAFOOD SALAD WITH IMITATION CRAB LEGS – SHREDDED PARMESAN – CHOPPED ONIONS – ASPARAGUS – COOKED EGGS – COCKTAIL SAUCE – MAYO

Imitation crab legs are actually cod, and a fillet of cod, cooled, would work just as well. . .

–imitation crab legs (8 legs, sliced into one-half inch pieces)

–shredded Parmesan cheese (one-quarter cup)

–chopped onions (one-third cup)

–asparagus (1 package, cooked according to microwave instructions on package, chopped into bite-sized pieces)

–cooked eggs (2, microwaved in covered container for 1 minute, 20 seconds)

–cocktail sauce (2 tablespoons)

–mayonnaise (3 tablespoons; do not use too much or it will overpower the flavors in the dish)

–salt and pepper

1 – Place the crab legs, Parmesan, onions, asparagus, cooked eggs, cocktail sauce, and mayo in a large mixing bowl.  Gently fold the ingredients.  Then sprinkle parsley on top.

2 – Place in the refrigerator for a couple of hours before serving.

3 – Serve the seafood salad chilled.

–recipe original.

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.