Food and Features

Ingredients:
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
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2 pounds unpeeled, large fresh shrimp
6 cups water
2 to 3 tablespoons fresh lime juice
3 garlic cloves, pressed
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup ketchup
1/2 cup fresh lime juice
1/4 cup minced sweet onion
1/2 to 1 teaspoon hot sauce
1/2 cup chopped tomato
1/2 cup chopped fresh cilantro
1 ripe avocado - peeled, pitted and chopped

Directions:
Peel shrimp, and devein, if desired.

Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes or just until shrimp turn pink. Drain shrimp, reserving 1/2 cup liquid.

Stir together reserved liquid, ketchup, and next 3 ingredients. Stir in shrimp, tomato, and cilantro. Chill. Serve with lime wedges, and saltines, if desired.
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Ingredients:
1 1/4 pound wild salmon, skin removed, cut into 4 pieces
2 tablespoons whole grain mustard
2 tablespoons 100% pure maple syrup
1 clove garlic, minced
Juice of 1/2 a lemon

Directions:
Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.

In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.

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Ingredients:
2 medium potatoes (peeled and cut into 1/2 inch cubes)
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 pinch salt (more as needed)
1 egg (lightly beaten)
4 tablespoons vegetable oil
1 1/4 cups buttermilk
3 tablespoons fresh chives (or spring onions chopped)
3 tablespoons fresh parsley (chopped)
1/2 cup cheddar cheese (grated) (optional)


Directions:
*Pre-heat the oven to 350F (175C).
*Grease a 12 cup muffin pan or use paper liners (preferably green or with shamrocks on them).
*In a small saucepan, cook the potatoes in boiling salted water for 8 minutes or until just tender.
*Drain and rinse under cold water and set aside.
*In a medium bowl, combine the flour, salt and baking powder.
*In a large bowl, beat the egg, oil, buttermilk, chives or spring onion and parsley.
*Stir the flour mixture into the buttermilk mixture until nearly combined. Gently fold in potatoes. Add the cheese if using, note that you should reduce the added salt if using a salty cheese like parmesan or crumbled feta.
*Spoon into muffin tins and bake for 20 minutes. You can top these with extra grated cheese, sesame seeds or even some flax seeds.
*Remove pan from oven and cool for 5 minutes. Then remove muffins and cool on rack.

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