Entrees

Ingredients:

• 8 ounces wide egg noodles
• 2 tablespoons olive oil
• 1/2 cup chopped yellow onion
• 1/3 cup chopped carrot
• 2 tablespoons all-purpose flour
• 2 3/4 cups milk
• 4 ounces cream cheese, softened
• 2 tablespoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup peas
• 2 ounces grated Parmigiano-Reggiano cheese, divided
• 10 ounces albacore tuna in water, drained and flaked

Preheat broiler.  Cook noodles according to package directions.  Drain.  Heat a large skillet over medium heat.  Add oil to pan and swirl to coat.  Add onion and carrot, cooking for 6 minutes or until carrot is almost tender.  Stir occasionally.  Sprinkle with flour and cook 1 minute more, stirring constantly.

Gradually stir in milk and cook for 5 minutes.  Stir constantly with whisk until slightly thick.  Stir in cream cheese, mustard, salt and pepper.  Cook 2 minute, stirring constantly.

Remove pan from heat.  Stir in noodles, peas, 1/4 cup Parimigiano-Reggiano cheese and tuna.  Spoon mixture into shallow broiler-safe 2-quart baking dish coated with non-stick spray.  Top with remaining Parmigiano-Reggiano cheese.  Broil 3 minutes or until golden and bubbly.

Let stand 5 minutes before serving.  Yields 6 servings.

Ingredients:

• 2 pounds extra-jumbo shrimp in shells
• 1/4 cup extra-virgin olive oil
• 1/4 cup dry white wine
• 6 cloves garlic, minced
• 2 teaspoons finely shredded lemon peel
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons flat leaf parsley
• lemon wedges for garnish

Thaw shrimp, if frozen.  Peel and devein shrimp, leaving tails intact.  Rinse shrimp and pat dry with paper towels.  Place shrimp in large resealable plastic bag set in shallow bowl.

In small bowl, combine olive oil, wine, garlic, lemon peel, red pepper, and salt.  Pour over shrimp.  Seal bag and toss gently to coat.  Marinate in refrigerator for 1 hour.

Remove shrimp from marinade, reserving marinade.  Arrange shrimp on unheated broiler pan.  Broil 4 to 5 inches from heat for 2 minutes.  Turn shrimp over and brush with reserved marinade.  Broil for 2 to 4 minutes more or until shrimp turn opaque.

To serve, mound shrimp on platter and sprinkle with parsley.  Serve with lemon wedges.

Ingredients:

• 3 boneless, skinless chicken breasts halved
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 12 6-inch wooden skewers
• 1/4 cup and 2 tablespoons olive oil, divided
• chopped fresh parsley
• 1 cup peanut butter
• 1 cup heavy cream
• 3/4 cup coconut milk
• 1/2 cup chicken stock
• 3 tablespoons dark brown sugar
• 1 tablespoon honey
• pinch of red pepper flakes

Rinse chicken and trim off excess fat.  Season all sides with salt and pepper.  Slice chicken lengthwise into 12 strips.  Place each chicken strip lengthwise on a skewer.

In a saute pan, heat oil over medium high heat.  Place skewers in pan.  Saute for 5 minutes or until chicken is cooked through.  Turk skewers to cook evenly.

Place skewers on plate to serve.  Drizzle peanut sauce over chicken.  Sprinkle with additional pepper and chopped parsley.

To make peanut sauce, heat olive oil in saucepan.  Add peanut butter, cream, coconut milk, chicken stock, brown sugar, honey and red pepper flakes.  Stir with whisk until smooth and heated through.

Ingredients:

• 2/3 cup soft bread crumbs
• 3 tablespoons buttermilk
• 1 egg, lightly beaten
• 1/3 cup grated Parmesan cheese
• 1/4 cup onion, finely chopped
• 1/4 cup fresh basil, snipped
• 3 tablespoons pine nuts, toasted
• 3 tablespoons dried currants
• 1/2 teaspoon kosher salt
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 1 pound bulk sweet Italian turkey sausage
• marinara sauce, warmed

Preheat oven to 350F degrees.  In large bowl, combine bread crumbs and buttermilk.  Let stand for 5 minutes.  Stir in egg, cheese, onion, basil, pine nuts, currants, salt, garlic and pepper.  Add sausage and mix well.

Shape mixture into 24 meatballs.  Place in large baking pan.  Bake uncovered for 25 to 30 minutes or until meatballs are done.  Drain off fat.  Serve with warm marinara sauce for dipping.

Ingredients:

• 1/4 cup olive oil
• 1 tablespoon white balsamic vinegar
• 3/4 teaspoons dry mustard, divided
• 1 tablespoon dark brown sugar
• 2 pounds well-trimmed tri-tip beef roast
• 1/2 cup shredded white Cheddar cheese
• 6 French baguettes, cut horizontally almost in half, opened flat

Prepare barbecue on medium-high heat. Whisk oil, vinegar, sugar, and mustard in bowl. Season with salt and pepper.  Sprinkle beef all over with salt and pepper, then top with mixture. Grill beef until thermometer inserted into thickest part registers 120F to 125F degrees. Cook until desired doneness is achieved. Place on cutting board and let rest 10 minutes. Cut very thinly across grain.  Grill bread, cut side down, until just crusty. Place on plates and arrange beef slices over bread. Sprinkle with cheese and top baguette and serve.