As created by the Associated Press

Start to finish: 20 minutes
Servings: 12

Ingredients:

• ¼ cup mayonnaise
• 1 tablespoon whole-grain mustard
• ½ teaspoon garlic powder
• Pinch celery seeds
• Black pepper, to taste
• Hot sauce, to taste
• 2 ribs celery, finely chopped
• 1 red bell pepper, cored and finely chopped
• ½ jicama, peeled and finely chopped (about 2 cups)
• 1 medium green apple, peeled and diced
• 1 pound cooked shrimp, peeled and roughly chopped
• 1 pound crab meat, picked over for shells
• 1-pound package imitation lobster meat, roughly chopped or pulled apart2 tablespoons butter
• 12 hamburger or hot dog buns

In a large bowl, whisk together the mayonnaise, mustard, garlic powder, celery seeds and pepper. Add hot sauce, mix well, then taste and adjust pepper and hot sauce as desired.
Add the celery, red pepper, jicama and apple, then toss well to coat. Add the shrimp, crab meat and imitation lobster meat. Toss until just coated. Set aside.

In a large skillet over medium-low, melt the butter. Add the buns (split open if hamburger, on their sides if hot dog) and toast until lightly browned and crispy. Serve the salad in the buns.

Nutrition information per serving (values are rounded to the nearest whole number): 288 calories; 63 calories from fat; 7 g fat (2 g saturated; 0 g trans fats); 117 mg cholesterol; 28 g carbohydrate; 28 g protein; 3 g fiber; 499 mg sodium.

Labels: Summery Seafood Salad and Butter-Toasted Buns

Part of AP lifestyle, Recipe from Debbie Moose’s “Potato Salad,” Wiley, 2009

Start to finish: 30 minutes
Servings: 8
Ingredients:

• 2 1/2 pounds small red potatoes
• 2 tablespoons white vinegar
• 1/2 cup olive oil
• 1 cup packed fresh basil
• Salt and ground black pepper, to taste
• 1/2 pound cherry tomatoes, halved
• 6 ears fresh corn, cooked and kernels removed
  

Place the potatoes in a large pot, then add enough water to cover them. Cover, then bring to a boil. Cook until the potatoes are easily pierced with a knife, about 15 to 20 minutes. Drain and cool until they can be handled. Cut each into quarters; do not peel.

In a food processor or blender, combine the vinegar, olive oil, basil, salt and pepper. Process until smooth and emulsified.

In a bowl, combine the potatoes, tomatoes and corn kernels. Add the dressing and toss gently to combine. Serve immediately.

Nutrition information per serving (values are rounded to the nearest whole number): 351 calories; 140 calories from fat; 16 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 50 g carbohydrate; 7 g protein; 6 g fiber; 180 mg sodium.

Labels: Corn and Cherry Tomato Salad with Basil Dressing, Potato

As posted on Boston.com

Ingredients:

• 1 ripe cantaloupe, halved, seeded, and thinly sliced
• 1 ripe honeydew melon, halved, seeded, and thinly sliced
• Juice of 1 lime
• 2 tablespoons honey
• 2 tablespoons chopped fresh mint
• 1 pint strawberries, hulled and halved

1. Arrange the cantaloupe and honeydew on a platter, alternating and overlapping the slices.
2. In a small bowl, whisk together the lime juice, honey, and mint. Sprinkle the dressing over the melons; set aside for 10 minutes.
3. Pile the strawberries in the middle of the melons

Labels: Fruit salad with lime and mint

This recipe was created by The Associated Press

Start to finish: 40 minutes (20 minutes active)

Servings: 10

Ingredients:
For the dressing:

• 4 tablespoons cider vinegar
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the salad:

• 6 slices bacon, cut into thin strips
• 1 cup quick-cook barley
• 1/2 teaspoon salt
• 2 cups water
• 2 cups frozen corn kernels, thawed
• 1/2 cup coarsely chopped red onion
• 2- to 3-pound rotisserie chicken, skin discarded, meat remove from bones and shredded (4 to 5 cups of meat)
• 2 medium tomatoes, diced (about 1-1/2 cups)
• 1 small avocado, pitted, peeled and diced

To make the dressing, in a small bowl, whisk together the vinegar, olive oil, salt and pepper. Set aside.To make the salad, in a medium saucepan over medium, cook the bacon until crisp, about 8 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Discard the fat from the saucepan. Add the barley, salt and water, then bring to a boil. Reduce the heat to maintain a simmer.Cover the pan and cook the barley until tender, about 8 minutes. Drain in a colander, pressing out any excess moisture with the back of a spoon. Transfer to a large serving bowl to cool.Add the corn, onion, reserved bacon, shredded chicken and dressing, then toss well. Add the tomatoes and avocado and toss gently. Serve immediately or cover and refrigerate.

Nutrition information per serving (values are rounded to the nearest whole number): 320 calories; 134 calories from fat; 15 g fat (3 g saturated; 0 g trans fats); 49 mg cholesterol; 26 g carbohydrate; 21 g protein; 5 g fiber; 339 mg sodium.

Labels: Bacon and Avocado Salad with Roasted Chicken, Barley

Skewers of Marinated Crete Spring Lamb with Artichokes and Lemons

Recipe by Jesse Cool and Deanna Bayless, as posted on the Oldways Table blog

This dish is simple and elegant, whether you use the fresh lamb of spring or you’re grilling in the backyard on a hot summer evening. Be sure to marinate the lamb for at least 45 minutes, but the longer the lamb is marinated, the more tender and flavorful it will be. Serve over garlicky mashed potatoes. Serves 6

Ingredients

• 2 pounds boneless lamb, cut into 1-inch chunks
• 1 head garlic, 4 cloves finely chopped
• 1 bunch fresh mint, coarsely chopped
• 1 bunch fresh parsley, coarsely chopped
• ½ cup extra virgin olive oil
• Freshly ground black pepper
• Chopped zest of 1 lemon
• 2 lemons, thinly sliced
• 2 baby artichokes, cut into quarters
• Sea salt
  

Preparations:

Combine the lamb, chopped garlic, mint, parsley, olive oil, pepper, and lemon zest in a shallow bowl. Mix well. Let marinate for at least 45 minutes, or up to 8 hours, in the refrigerator.

Prepare a fire in a grill. Soak bamboo skewers in water for at least 30 minutes.

Leaving at least 1 inch on each end of the skewer free, alternate pieces of lamb, sliced lemon, and artichoke onto each skewer. Lightly season with salt.

Grill over medium-high heat until lamb is medium rare (about 4 minutes each side). Cut the remaining lemon (the one used for the zest) in half and squeeze juice over each skewer. Serve immediately.

Per Serving: Calories: 386, Protein: 32 grams, Fat: 26 grams, Saturated Fat: 6 grams, Carbohydrates: 5 grams, Fiber: 2 grams, Sodium: 163 mg

Labels: Skewers of Marinated Crete Spring Lamb with Artichokes and Lemons

Recipe by Ellen Ecker Ogden, as posted on the Oldways Table blog

This main-dish salad combines flavors and textures that can easily be adapted depending on the season. While this recipe calls for arugula and vine-ripened tomatoes, which are at their peak in the summer, it is equally delicious in the fall or winter substituting kale and pine nuts. The key is the rice and lentil foundation, which gives it substance and absorbs the dressing to keep the whole dish moist and savory. Excellent for a picnic or potluck, it is ideally made early in the day and left to marinate until lunch or dinner. Serves 6

Ingredients:

• 1 cup vegetable or chicken stock
• 1 cup brown rice or wild rice blend
• 1 cup dry French green lentils
• ½ cup extra virgin olive oil
• ¼ cup freshly squeezed lemon juice
• ¼ cup red wine vinegar
• 2 garlic cloves, minced and mashed
• 6 scallions, coarsely chopped
• 2 cups halved cherry tomatoes or diced regular tomatoes
• 2 cups coarsely chopped fresh arugula
• 1 cup crumbled goat or sheep feta cheese
  

Preparations:

Combine 1 cup water and the stock in a saucepan over high heat and bring to a boil. Add the rice, cover, and simmer over medium heat until all the liquid has been absorbed, about 30 minutes.

Meanwhile, place lentils in a saucepan over medium heat and cover with 1½ cups water. Simmer until just tender, about 15 minutes. Drain and let cool. In a large salad bowl, combine the cooked rice and lentils.

Prepare a vinaigrette by whisking together the olive oil, lemon juice, vinegar and garlic in a small bowl. Pour the dressing over the lentils and rice. Add the chopped scallions and cherry tomatoes. Place in the refrigerator and chill for at least 2 hours. Just before serving, add the chopped arugula and crumbled feta cheese.

Per Serving: Calories: 492, Protein: 19 grams, Fat: 27 grams, Saturated Fat: 8 grams, Carbohydrates: 46 grams, Fiber: 13 grams, Sodium: 195 mg

Labels: Wild rice and lentil salad

If you liked the recipe for Parmesan and Romano stuffed artichokes, share your own by entering the Med Diet Recipe Contest on The Oldways Table Blog. Just develop your own recipe that uses at least two Mediterranean Diet products (list and rules ).

Winners will be drawn on May 31st. Prizes include wonderful Mediterranean products and autographed copies of the widely-praised book, The Oldways Table, chock-full of wonderful recipes and short essays about food and wine experiences.

Labels: Med Diet Recipe Contest

Recipe by chef Steve Petusevsky, courtesy of The Oldways Table

Parmesan and Romano Stuffed Artichokes
Serves 2

This simple recipe is a great way to introduce novices to the splendors of artichokes.

Ingredients

• 2 trimmed and cooked artichokes
• 1⁄2 cup unseasoned dried bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon freshly grated Romano cheese
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1 tablespoon melted butter
• 1 tablespoon extra virgin olive oil
• 5 basil leaves, minced
• Freshly ground black pepper
  

Instructions
Preheat the oven to 350°F. Place the artichokes upright in a nonreactive baking pan just large enough to hold them. Gently open up leaves a bit, loosening them far enough to stuff.

Combine the bread crumbs, Parmesan cheese, Romano cheese, oregano, garlic, butter, olive oil, basil, and pepper to taste in a small bowl. With a spoon, place this stuffing between the layers of artichoke leaves. Use half the stuffing for each artichoke.

Bake, uncovered, for 20 minutes until golden brown and warm inside. Serve hot.

Labels: Parmesan and Romano Stuffed Artichokes

Asposted on AJC.com

Hands on time: 25 minutes Total time: 25 minutes Serves: 6
Ingredients:

• 5 eggs
• 1/4 cup granulated sugar
• 1 1/2 cups milk or half-and-half
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt 6 (inch-thick) slices challah, brioche or white bread
• 1 tablespoon butter
  

Instructions:
Preheat oven to 200 degrees. Line a baking sheet with foil and coat lightly with nonstick spray. In a very large bowl, beat eggs. Add sugar and mix well to incorporate. Add milk, vanilla, orange zest, nutmeg and salt and stir well to combine. Add 1/2 the bread and let it soak, making sure to coat both sides, for 5 minutes. In a large skillet or griddle over medium heat, melt butter. Add the soaked bread and cook for 3 to 4 minutes per side, or until golden. Transfer to baking sheet and keep warm in the oven. While slices are cooking, soak the remaining 3 slices of bread. Cook as directed above.
Nutrition:
Per serving: 211 calories (percent of calories from fat, 35), 9 grams protein, 24 grams carbohydrates, 1 gram fiber, 8 grams fat (3 grams saturated), 187 milligrams cholesterol, 287 milligrams sodium.

Labels: Orange French Toast

As posted on AJC.com

Ingredients:

• 1 pound large shrimp, peeled, deveined, tails removed
• 1 (13 1/2-ounce) can coconut milk 1 cup fresh or frozen mango (about 1 medium)
• 2 tablespoons granulated sugar
• 4 fresh mint leaves
• 1/4 cup plain yogurt
• Canola oil for deep frying
• 2 cups all-purpose flour
• 2 eggs, whisked 2 cups panko (Japanese bread crumbs)
• 1 1/2 cups sweetened shredded coconut, finely chopped in food processor
  

Instructions:
Place shrimp in a medium bowl and pour coconut milk over it. Stir once, then cover and refrigerate at least six hours or overnight.

To prepare the mango-mint sauce, puree the mango in a blender or food processor. Add the sugar, mint leaves and yogurt and blend until well combined. Chill for 1 hour.

Meanwhile, heat oil, about 3 inches deep, in a deep pot or fryer. Set three bowls in a row on your countertop: one with the flour, one with the whisked eggs and the final one with the panko and chopped coconut, mixed. Drain the shrimp. Working quickly, dredge each shrimp in the flour, then dip in the eggs and then roll in the panko-coconut mixture. Place on a tray. When all of the shrimp has been coated in this manner, refrigerate at least 10 minutes to allow coating to set. Test the oil to make sure it's ready for frying by dropping a bit of the panko-coconut mixture in the fryer. If it sizzles immediately and rises to the surface of the oil, browning quickly, the oil is ready. Carefully place as many of the shrimp as will fit without touching in the oil; cook until coating is lightly browned, 3 to 4 minutes. Remove and drain on paper towels or brown paper. Serve warm with chilled mango-mint dipping sauce.

Labels: Coconut Tempura Shrimp With Mango-Mint Dipping Sauce