Lamb & Mint Salad with Potato Croutons

8 potatoes, boiled until just cooked, cooled
1/2 cup olive oil
12 cherry tomatoes
1/3 cup mint leaves
2 tbs red wine vinegar
2 lamb tenderloin (1/2 lb each)
8 oz thin green beans, blanched
2 cups arugula leaves

Preheat the oven to 400F.

Using your hands, roughly break the potatoes into bite-sized pieces. Toss with 1 tablespoon of the olive oil, place on a baking pan and roast in the oven for about 10 minutes or until golden. Add the tomatoes to the pan for the last 5 minutes of cooking. Remove from the oven and set aside.

Finely chop half the mint. Whisk 1/3 cup olive oil with vinegar, season with salt and pepper, and stir in chopped mint.

Heat the remaining oil in a non-stick skillet over high heat. Season the lamb with salt and pepper, and seal on all sides. Reduce heat to medium and cook for 2-3 minutes - lamb should be just cooked but still rare inside. Set aside to rest.

Thinly slice lamb when cool. Toss with the green beans, potato, tomatoes, arugula and remaining mint in a large bowl. Divide among 4 serving bowls and drizzle with dressing.

(Serves 4)

Spaghetti with Goat’s Cheese & Arugula

7 oz arugula
1/2 cup extra virgin olive oil
3 garlic cloves, crushed
2 red chiles, seeds removed, finely chopped
1 loosely packed cup basil leaves
1 cup (7 oz) goat’s cheese (chevre) or part-skim ricotta
16 oz spaghetti
1 cup grated Parmesan

Roughly chop half of the arugula. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and chile, and cook for 1 minute. Add basil and chopped arugula, and cook for 2-3 minutes or until wilted. Place in a food processor with goat’s cheese (or ricotta), remaining oil and half the remaining arugula, and process to combine. Season well.

Cook the pasta in a large saucepot of boiling, salted water until al dente, then drain. Return the pasta to pot with sauce, remaining arugula and half the Parmesan, then toss to combine. Serve topped with remaining Parmesan.

(Serves 4)

Spiced Lamb Chops with Chickpea Salad

1 15-ounce can chickpeas, drained and rinsed
4 plum tomatoes, thickly sliced
1 small yellow or red onion, sliced into half-moons
3/4 cup fresh flat-leaf parsley leaves, roughly chopped
3/4 cup fresh mint leaves, chopped
2 tsp white wine vinegar
1 clove garlic, crushed
5 tbs olive oil
Zest of 1 lemon, grated
3 tbs fresh lemon juice
1 tsp kosher salt
1/2 tsp black pepper
1 tbs ground cumin
1 tbs ground coriander
1 tsp paprika
8 lamb loin chops

In a large bowl, combine the chickpeas, tomatoes, onion, parsley, mint, vinegar, garlic, 3 tablespoons of the oil, the lemon zest and juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; set aside.

In a separate bowl, combine the cumin, coriander, paprika, and the remaining salt and pepper. Lightly coat each of the lamb chops with the spice mixture. Heat 1 tablespoon of the remaining oil in a skillet over medium-high heat. Add half of the lamb chops to the skillet, being careful not to crowd them. Cook to the desired doneness, 2 to 3 minutes per side for medium-rare. Transfer to a plate.

Repeat with the remaining oil and lamb chops. Divide the chickpea salad among individual plates and top each salad with 2 lamb chops.

(Serves 4)

Potato Salad

1 lb small new potatoes
1/3 cup whole blanched almonds
1/4 cup olive oil
Juice of 1/2 of a lemon
2 ripe avocados
3 oz watercress sprigs

Place potatoes in a large saucepot of water and boil until tender. Drain and set aside until potatoes are cool enough to handle.

Meanwhile, toast the almonds in a non-stick skillet over low heat for 3-4 minutes, tossing regularly so they color evenly, release their oils and become even nuttier. Remove from heat and set aside.

Whisk the olive oil and lemon juice in a large bowl with a little salt and freshly ground black pepper. Cut each warm potato into 3 or 4 chunks and toss them into the dressing.

Halve the avocados and remove pits. Cut each half in half again, then peel and cut lengthwise into thick slices. Toss the almonds, avocado and watercress gently with the potatoes until all the ingredients are evenly coated with the dressing. Serve immediately while the watercress is still crisp.

(Serves 4)

Pasta with Peas and Lemon

1 pound dry spaghetti or fettuccine
3 tbs olive oil
4 cloves garlic, thinly sliced
2 jalapenos, seeded and thinly sliced (optional)
Zest of 1 lemon, grated
1/3 cup fresh lemon juice
1 1/2 cus frozen peas, thawed
1 tsp kosher salt
1/8 tsp black pepper
1/3 cup (2 ounces) grated Parmesan (optional)

Cook the pasta according to the package directions. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic, jalapenos (if using), and lemon zest and cook until the garlic is golden but not browned, 4 to 5 minutes. Drain the pasta and add it to the skillet with the lemon juice, peas, salt, pepper, and the remaining oil. Heat until warmed through, 3 to 4 minutes. Transfer the pasta to individual plates and sprinkle with the Parmesan (if using).

(Serves 4)

Smoked Salmon with Cucumber and Watercress

2 bunches watercress, ends trimmed
1 lb smoked salmon, thinly sliced
4 tsp prepared horseradish
4 tsp coarse-grain mustard
1/2 cup sour cream
1/4 cup fresh lemon juice
1/2 tsp kosher salt
1/4 tsp black pepper
2 small cucumbers
Bagel chips, crackers, or thinly sliced baguette, toasted

Separate the watercress into single sprigs. Arrange the watercress and salmon on a platter or on individual plates.

In a bowl, whisk together the horseradish, mustard, sour cream, lemon juice, salt, and pepper until smooth. Transfer half the dressing to a small serving bowl; set aside. Halve each cucumber lengthwise and thinly slice. Add the cucumbers to the remaining dressing and toss to coat. Divide the cucumber mixture among the plates.

Serve with the bagel chips, crackers, or toasted bread and the reserved dressing.

(Serves 6)

Sesame Chicken Salad

2 carrots
2 5-ounce bags baby spinach
1 small red onion, thinly sliced
3 tablespoons sesame seeds, toasted
1 store-bought rotisserie chicken, meat shredded
1 1-inch piece fresh ginger, grated
2 tbs low-sodium soy sauce
2 tbs rice vinegar
1/4 cup sesame oil

Using a vegetable peeler, shave the carrots into long, thin ribbons. In a large bowl, combine the carrots, spinach, onion, sesame seeds, and chicken. In a separate bowl, whisk together the ginger, soy sauce, and vinegar. Whisking constantly, slowly add the oil in a steady stream. Pour the vinaigrette over the salad and toss to coat. Divide among individual plates and serve.

(Serves 4)

Spicy Shrimp Soup

3.5 oz rice stick or stir-fry rice noodles
1 tbs tom yum paste
4 cups fish or chicken broth
1/4 lb green beans
6 oz small button mushrooms, halved
18 uncooked shrimp, peeled, deveined
12 cherry tomatoes, halved
Cilantro leaves and lime wedges, to serve

Place noodles in a heatproof bowl and cover with boiling water to soften. Drain and set aside.

Stir the tom yum paste in a large saucepan over medium heat for 1-2 minutes until fragrant. Add broth, then bring to boil. Reduce heat to medium-low, add the beans and mushrooms, then simmer for 1 minute. Add shrimp and cook for another 1-2 minutes until shrimp are just cooked.

Place noodles in bowls and top with tomatoes. Pour over soup, top with cilantro and serve with lime.

(Serves 6)

Scallops with Fresh Mango and Saffron Sauce

2 ripe mangoes
2 European cucumbers
Juice of 1 lime
1 tsp white wine vinegar
2 tbs olive oil, plus extra to brush
1 tbs chopped fresh cilantro
1 1/4 cups dry white wine
1 1/4 cups heavy cream
1 tsp saffron threads
36 large sea scallops

Peel the mangoes and slice the flesh into love slivers. Set aside.

Use a vegetable peeler to peel thin slices from the cucumber. Place in a bowl with the lime juice, vinegar, oil and cilantro.

Place the wine, cream and saffron in a saucepan over low heat and simmer for 5-6 minutes until thickened. Set aside.

Thread 3 scallops onto each skewer, then brush with extra olive oil. Season with salt and pepper. Heat a non-stick skillet over high heat and cook the scallops for 1 minute each side or until opaque. Place two or three skewers on each plate, with some mango and cucumber, then drizzle with saffron sauce.

(Serves 6)

Cookies ‘n Cream Pudding

8 Oreo Cookies, divided
2 cups cold milk
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
3/4 cup thawed Cool Whip Topping, divided

Break 2 of the cookies into halves; reserve for garnish.  Crush remaining 6 cookies, set aside.  Pour milk into medium bowl.  Add dry pudding mix; beat with wire whisk 2 min. or until well blended.  Stir in crushed cookies.  Gently stir in 1/2 cup of whipped topping.

Spoon evenly into 4 dessert bowls.  Top with remaining 1/4 cup whipped topping and the reserved cookie pieces.  Store leftover dessert in refrigerator.

(Serves 4)

Pasta with Garlic Shrimp

16 oz casarecci, cavatelli or other short pasta
1 tbs olive oil, plus extra to toss
3 garlic cloves, crushed
20 uncooked shrimps, peeled, devained
1/4 tsp dried chile flakes
2 tb. finely chopped flat-leaf parsley
Zest and juice of 1 large lemon
1 cup dry white wine
3/4 stick unsalted butter, chilled, cut into small pieces
1 tbs baby capers, rinsed, drained

Cook the pasta in a large saucepot of boiling, salted water until al dente, then drain. Return to the pot and toss with a little oil. Set aside to keep warm.

Place remaining oil and the garlic in a skillet and heat gently over low heat for 1-2 minutes. When oil is hot, add shrimp, chile and half the parsley. Increase heat to high and cook 2-3 minutes. remove shrimp and set aside. Add lemon juice and wine to skillet and reduce for 2 minutes. Add butter, lemon zest and capers, and stir until smooth. Return shrimp to skillet to heat through, then add pasta. Toss well and serve with remaining parsley.

(Serves 4)

Crisped Leftover Pasta

About 4 ounces cooked, unsauced spaghetti or fettuccine, cold
2 tsp olive oil
3 slices prosciutto or 2 slices bacon (optional)
1/4 tsp red pepper flakes (optional)
1/4 cup (1 ounce) grated Parmesan, plus more for serving
1/4 tsp kosher salt
1/8 tsp black pepper

Let the pasta sit at room temperature until it becomes pliable, about 10 minutes. Meanwhile, heat the oil in a nonstick skillet over medium heat. Add the prosciutto or bacon (if using) and cook until crisp. Transfer to a paper towel-lined plate. Drain off and discard all but 2 teaspoons of drippings in the skillet. Sprinkle the red pepper flakes (if using) over the remaining drippings. Increase heat to medium-high.

Add the pasta to the skillet and gently spread it out to form a large nest. Cook, without stirring, until the pasta begins to crisp and brown on the bottom, 4 to 5 minutes. Sprinkle with the Parmesan and prosciutto or bacon (if using). Cook, still without stirring, for about 2 more minutes. Season with the salt and black pepper. Slide or invert the pasta onto a plate and sprinkle with additional Parmesan. Cut into wedges, if desired.

(Serves 1-2)

Sundried Tomato & Garlic Dip

1 tub (250g) Philadelphia Cream Cheese Spread
1/2 cup Miracle Whip Dressing
1/2 cup sundried tomatoes packed in oil, drained, chopped
2 tbs finely chopped fresh chives
1 clove garlic, minced
1 tsp freshly ground black pepper

Mix all ingredients until well blended. Refrigerate until ready to serve. Serve with crackers and cut-up vegetables, if desired.

Pizza Pasta Salad

3 cups penne pasta, cooked, drained and cooled
4 medium tomatoes, chopped
12 slices (75g) salami, chopped
1 cup mozzarella shreds
1/2 cup chopped fresh basil
1/2 cup Parmesan shreds
1/2 cup Kraft Signature Roasted Red Pepper with Parmesan Dressing

Toss all ingredients in a large bowl. Cover and refrigerate at least 1 hour to blend flavours.

Salsa Quesadillas

8 8-inch flour tortillas
2 cups (8 ounces) grated mozzarella or Monterey Jack
1 14-16 ounce jar store-bought salsa, drained
Fresh basil or cilantro (optional)
4 tsp olive oil

Arrange 4 of the tortillas on a work surface. Divide the mozzarella, salsa, and herbs (if using) among the tortillas, leaving a 1-inch border. Top with the remaining tortillas.

Heat the oil in a skillet over medium heat. Cook one quesadilla at a time, turning once, until the cheese melts and the tortillas are crisp and golden, about 2 minutes per side. Transfer to a cutting board.

Repeat with the remaining quesadillas. Cut into wedges and serve.

(Serves 4)

Cheddar French Toast with Sizzled Tomatoes

2 large eggs
1 1/2 cups heavy cream or milk
3/4 tsp kosher salt
1 1/2 cups (6 ounces) grated sharp Cheddar
1 tbs fresh thyme leaves or 1 tsp dried thyme (optional)
8 thick slices country-style bread or Italian bread
4 tbs unsalted butter
2 red or green tomatoes, thickly sliced
1/2 tsp black pepper
1 tbs olive oil

With a fork, combine the eggs, cream or milk, and 1/2 teaspoon of the salt in a baking dish. Add the Cheddar and thyme (if using). Soak 2 of the bread slices in the batter for 1 or 2 minutes, turning them once.

Meanwhile, melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. With a spatula, lift the bread from the bowl, allowing any excess batter to drip off, and transfer it to the skillet. Use a fork to transfer some of the cheese from the batter to the bread. Cook the bread until golden, 3 to 4 minutes per side. Transfer to a plate and cover to keep warm. Wipe out the skillet with a paper towel. Repeat with the remaining butter, bread, and batter.

Season the tomatoes with the remaining salt and the pepper. Wipe out the skillet and return to medium heat. Heat the oil. Add the tomatoes and cook for 2 minutes per side. Serve alongside the French toast.

(Serves 4-8)

Razzmopolitan

1 pkt. Crystal Light Tangerine Grapefruit Low Calorie Drink Mix
5 cups cold water
2 cups low calorie cranberry raspberry drink
1/4 cup fresh lime juice

Place drink mix in plastic or glass pitcher. Add cold water; stir until drink mix is dissolved. Add cranberry-raspberry drink and lime juice. Stir. Refrigerate until ready to serve.

** You can also substitute 1/2 cup of water with 1/2 cup of vodka.