Quick and delicious meals are on the menu this week, and we have been looking for light and delectable flavors to remind us that spring and summer are on their way. Each dish posted has a total start to table time 30 minutes or under and is promised to be delicious.
Silky Seafood Spaghetti with Lemon Parsley Chile Aioli by Judith Klinger for Honest Cooking. An incredible combination of flavors with a prep time of 10 minutes and a cook time of 10 minutes for 20 minutes start to table.
Ingredients
- Lemon, Parsley, Chili Aioli
- 1 fresh egg yoke
- ½ cup extra virgin olive oil
- Juice of ½ lemon
- 2-3 chili peppers
- 3-4 cloves of garlic
- 2-3 T, of finely minced parsley
Seafood Spaghetti Ingredients
- 10 oz dried linguine pasta
- 1 lb mixed seafood (see note on site)
- 1 medium carrot
- 2 large ribs of celery
- 1 medium sweet onion
- 1 clove of garlic
- 1 bay leaf
For complete recipe and method please visit HonestCooking.com
Pan-Seared Scallops by Use Real Butter. A quick dish with flavors that dance in your mouth. Scallops pair well with sides such as risottos, a quick tossed salad and perhaps roasted vegetables.
- 4 large dry scallops
- salt
- pepper
- 2 tbsp olive oil
- 1 1/2 tbsp butter
- 1/2 cup white wine
For full recipe and method please visit Use Real Butter
Pecan-Crusted Chicken Thighs with Braised Greens and Grapes by BHG. Chicken coated with pecans, wheat crackers and nutmeg, launches the ordinary straight in to the stratosphere. 28 minutes start to table will have you dining in style.
- 1 pound boneless, skinless chicken thighs
- 1 egg
- 1/3 cup cup finely chopped pecans
- 1/3 cup crushed saltine or wheat crackers
- 1/4 teaspoon nutmeg
- 1 10 ounce bag mixed salad greens
- 4 small bunches grapes
- 1/3 cup frozen harvest blend or white grape juice concentrate, thawed
Full recipe and method please visit BHG
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