Strawberry Spinach Salad

Ingredients:

 • 1 bag of spinach, dried and chopped
 • 1 bag of romaine lettuce, dried and chopped
 • 1 pint of fresh strawberries, sliced
 • 1/2 cup mayonnaise
 • 2 tablespoons white wine vinegar
 • 1 tablespoon of sugar
 • 1/4 cup milk
 • handful of raisins


Directions:

 1. In a large salad bowl, combine the romaine, spinach, and strawberries.
In a jar with a tight fitting lid, combine mayonnaise, vinegar, sugar, and milk. Shake well and pour the dressing over salad. Sprinkle with a handful of raisins!

Almond Blueberry Cookies

Ingredients:

 • 2 cups all-purpose flour
 • 2 teaspoons baking powder
 • 1/2 teaspoon sea salt
 • 1 stick butter
 • 1 1/2 cup sugar
 • 1 egg
 • 1/4 cup milk
 • 1 teaspoon almond extract
 • 1/2 cup chopped almonds
 • 1 cup fresh blueberries


Directions:

 1. Combine flour, baking powder, and sea salt in a medium bowl.
 2. In another medium bowl, cream together butter and sugar. Beat egg into mixture then add milk and almond extract.
 3. Combine and stir the dry mixture into the wet mixture. Fold in the almonds and blueberries. Put the dough into the fridge for 30 minutes.
 4. Preheat oven to 375º. Drop cookies on to baking sheet and bake until golden brown around the edges which is approximately 15 minutes. Enjoy!

Shrimp on Garlic Toasts

Ingredients:

• 3 tablespoons olive oil
• 3 tablespoons butter
• 5 cloves garlic, chopped
• Salt
• 1/4 teaspoon red pepper flakes
• 8 slices of crusty french bread
• 1 1/4 pounds large shrimp, peeled and deveined, tails intact
• 3/4 cup dry white wine
• Juice of 1/2 lemon
• 1/3 cup chopped fresh chives

Directions:

1. Heat the olive oil and butter in a large ovenproof skillet over medium heat then add the garlic, salt and red pepper flakes. Cook for 2 minutes and remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted about 1 minute per side. Divide the bread among 4 bowls.
2. Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat then stir in the wine and lemon juice. Transfer to the broiler and cook until the shrimp are pink which is about 5 minutes then transfer to the bowls.
3. Return the skillet to high heat and boil the cooking liquid until slightly thickened then stir in the chives. Whisk in the remaining 1 tablespoon butter and pour over the shrimps. Serve immediately.

Conghilie Pasta with Clams

Ingredients:

• 1 pound conghilie/small shells pasta
• 1 pound broccoli, cut into florets
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• Salt and ground black pepper
• 1 pound small littleneck clams, scrubbed
• 1 pound mussels, debearded
• 1 1/2 cup white wine

Directions:

1. Add the pasta to a large pot of salted boiling water and cook for 6 minutes, stirring occasionally. Add the broccoli into the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 3 minutes. Drain pasta and broccoli. Set aside.
2. In a large skillet, heat the olive oil and add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes then add the clams, mussels, and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that remain closed.
3. In a large bowl, combine the pasta, broccoli, and clams. Season with more salt and pepper if desired.

Asparagus with Scrambled Eggs

Ingredients:

• 1 pound fresh asparagus
• Olive oil
• Salt and pepper
• 6 extra-large eggs
• 3 tablespoons half-and-half
• 1 tablespoon butter, divided
• 2 slices of bread

Directions:

1. Preheat the oven to 400º. Trim the ends of asparagus then place on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast asparagus for 20 minutes.
2. While the asparagus is roasting, mix the eggs in a bowl with the half-and-half. Season with salt and pepper. Melt 1 tablespoon of butter in a large skillet and cook the eggs on low heat until done. Serve with the roasted asparagus and bread.