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.

Berry Strata

Ingredients:

• 3 tablespoons butter
• 4 tablespoons honey
• 4 large eggs
• 1/2 cup whole milk ricotta
• 3 tablespoons sugar
• 1 cup whole milk
• 4 slices of bread, torn into 1-inch pieces
• 1 cup fresh blueberries
• 1 cup fresh strawberries, sliced

Directions:

1. In a small saucepan, melt the butter and add in the honey. Turn off heat and set aside.
2. In a bowl, combine the eggs, ricotta, and sugar. Mix to combine and beat the eggs. Add the milk, butter and honey mixture, and bread. Gently fold in the blueberries and strawberries.
3. Transfer into a baking dish and place in the refrigerator for 3 hours and up to 12 hours if you are preparing this dish ahead of time.
4. Preheat the oven to 350º. Bake the berry strata until golden on top, about 45 minutes.

Chicken and Cauliflower Curry

Ingredients:

• 3 tablespoons olive oil
• 6 cloves garlic, minced
• 1/2 cup prepared curry paste
• 3 cups chicken broth
• 2 cups plain yogurt
• 6 bone-in skinless chicken thighs
• 2 cups fresh mushrooms, roughly sliced
• 1 head cauliflower, broken into large florets
• 1 bunch fresh mint leaves, chopped
• Salt and pepper
• 1 lemon, cut in wedges

Directions:

1. Heat the oil in a large skillet and add the garlic. Add the curry paste and continue to cook for about 3 minutes. Add chicken broth into the pan then pour into a slow cooker. Whisk the yogurt into the broth. 
2. Season the chicken with salt and pepper then add the chicken with mushroom into the slow cooker. Cook on the high setting for 6 hours. Add the cauliflower after 3 hours. 
3. Transfer the delicious curry into serving bowl and sprinkle with fresh mint leaves. Serve with lemon wedges.