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    5 Recipes

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    I recently had a business lunch at Clyde’s, a favorite DC area restaurant. Check them out here: I had such an amazing shrimp salad that I couldn’t wait to go home and try to recreate it, lightened up of course. You’ll love the sweetness of the shrimp, coupled with the bitterness of the radicchio and the tart lemon herb dressing. This salad would make a wonderful luncheon, or be right in place at a springtime brunch table. I’m serving it for dinner tonight with a gorgeous New Zealand Sauvignon Blanc and some toasted flatbread. I think we’ll wrap up the meal with mango sorbet and some mixed fresh berries. By the way, if you’re using this for family dinner and your kids are not big salad eaters, you can follow this plan. Place 4 shrimp per kid on a plate, add a slice of bacon, a side of edamame, some cut up radishes (if your kids will eat them), string cheese, and mixed fruit to round out their meal.

    Recipe #453577

    I found an interesting recipe on Epicurious and adapted it over time. You can check out the original here ( I made it a bit healthier by using boneless, skinless chicken, added some spices I like to the marinade, and boosted the flavor in the dipping sauce too. I’ll admit that I really don’t measure anything when I cook so all of the amounts are approximate. Don’t sweat it – use more or less of things as you prefer. This comes together in a snap – I make the marinade in the morning before work and let it sit in the fridge all day. Then, when I get home, I pull it out to the counter and toast the star anise immediately. The dish comes together in 15 minutes from that point.

    Recipe #453358

    This is a great alternative to standard chicken noodle soup. It is vitamin and protein-packed thanks to the chick peas and spinach, and is a wonderful way to use up leftover rotisserie chicken. If you do not have chick peas handy, you can substitute other white beans such as cannelini beans or great northern beans. You can also use kale or other available greens instead of the spinach, and make it more Mediterranean style by adding a can of diced tomatoes with garlic, basil and oregano. You can brighten it up with some fresh basil and/or sherry vinegar added at the end if you like. This recipe makes quite a bit but it freezes very well, so I make a big batch and immediately freeze 1/2 of it for later. It can all be done in one pot!

    Recipe #453327

    This is a wonderful and easy side dish for pork, turkey, or roasted chicken. It tastes like Fall on a plate and is very healthy and affordable.

    Recipe #453254

    I’m definitely NOT a vegetarian. I’m a die-hard carnivore but I do like to try to do meatless, or nearly meatless, meals about once a week. It’s good for the earth, it’s good for our bank account and it’s a sneaky way to get my husband and kids to eat more veggies. If you’re not into any of that, you can definitely use meat in this dish and it will be great! That’s actually how I made it the first time, using ground turkey instead of the soy crumbles and chicken stock instead of the vegetable broth. It’s your call! Also, if you’re missing any of the spices or ingredients, don’t sweat it! Everything is negotiable and this recipe is based on what I had handy when I made it – you could switch out things, or just omit a few items, and change it up a bit. The idea is to have fun! Enjoy!

    Recipe #453253

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