Garlic and Red Pepper Shrimp Skewers

Ingredients:

1. 2 pounds medium shrimp

2. 3 tablespoons of olive oil

3. 4 garlic cloves, minced

4. 1 tablespoon minced flat-leaf parsley

5. 2 teaspoons lemon zest

6. 1/4 teaspoon crushed red chilli pepper flakes

7. Salt and Pepper

8. Wooden skewers

Preparation:

1. In a large bowl, combine shrimp with all the ingredients and toss to coat. Refrigerate for 30 minutes.

2. While the shrimp is marinating, place the wooden skewers in a bowl of water to soak

3. Preheat grill or grill pan to medium-high heat. Thread a few shrimp onto each skewer. Cook about three minutes per side, until shrimp is cooked through. Serve hot or cold.

Spaghetti Squash Pasta

Ingredients:

1. 1 spaghetti squash, halved lengthwise, seeded

2. 2 tablespoons of vegetable oil

3. 1 onion, chopped

4. 1 clove of garlic, minced

5. 1 1/2 cups of chopped tomatoes

6. 3/4 cup crumbled feta cheese

7. 3 tablespoons sliced black olives

8. 2 tablespoons chopped basil

Directions:

1. Preheat oven to 350 degrees, lightly grease a baking sheet

2. Place spaghetti squash (cut sides down) on the prepared baking sheet, and bake 30 minutes, or until a sharp knife can be inserted with only a little resistance.

3. Meanwhile, heat oil in a skillet over medium heat. Saute onions in oil until tender. Add garlic, and saute for 2-3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

4. Use a large spoon to scoop the stringy pulp from the squash and place in a bowl. Toss with a sauteed vegetables, feta cheese, olives and basil. Serve warm

Recipe makes 6 servings

Green Pea Soup with Tarragon and Pea Sprouts

Ingredients:

1. 2 – 16 ounce packages of frozen petite peas divided (do not thaw)

2. 2 tablespoons of extra virgin olive oil

3. 1 1/2 cups o sliced shallots (approximately 11 ounces)

4. 4 cups or more of vegetable broth

5. 3 tablespoons chopped fresh tarragon divided

6. Plain, nonfat yogurt, stirred

7. Small fresh pea sprouts

Preparation:

1. Place 1 cup of peas in microwave-safe bowl, set aside

2. Heat oil in heavy, large saucepan over medium-high heat. Add shallots and saute until golden and almost tender (approximately 7 minutes)

3. Add remaining peas, 4 cups of broth, and 2 tablespoons of tarragon.  Bring to a boil

4. Reduce heat to medium and boil until flavors blend and peas are tender (about another 7 minutes). Cool slightly.

5. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon of tarragon. Season with pepper.

6. Cook reserved 1 cup of peas in microwave until warm, approximately 1 minute.

7. Ladle soup into 6 bowls. Drizzle lightly with yogurt and sprinkle whole peas over.  Garnish with pea sprouts.