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	Citrus Scallops by Robyn Savoie The bright color of the red bell pepper and oranges, combined with lime juice; give these scallops a refreshing burst of flavor.	1 vote 5721 views
	Cognac Shrimp Recipe by Evelyn Scott Delicious shrimp with buttery cognac sauce	2 votes 3674 views
	Mediterranean Salmon by Renee Delicious dish that looks as good as it tastes. Fun to prepare.	1 vote 1 review 5697 views
	Caponata by Farrell May Podgorsek Caponata is traditionally served as an antipasto with toasted baguette slices or crackers. It is savory, with a touch of sweetness from the raisins and salt from the olives and capers. You can also use it as a pasta or pizza topping. This is one of the most popular appetizers I serve. The recipe doubles well and it freezes…	1 vote 3065 views
	new yorker pasta by maeghan tips with paring knife,pull off tough skin from bottom of stalk toward broccoli flowerets. quarter or half if too larg. cut stalks into 2 inch pieces, if desired.save for soup or other use. broccoli should not be over cooked or it becomes strong tasting. also uncover a few times during boiling to retain bright green color	2 votes 2908 views
	Tangy Lamb Asparagus Lettuce Cups by Bob Vincent This dish is adapted from a recipe that appeared in Chef Magazine in September 2009. It is from the California Asparagus Commission. Since I didn't have a couple of the ingredients I made modifications. I also jazzed up the sauce a bit by adding cilantro, garlic and significantly more sweet chili sauce. Though the lettuce cups…	1 vote 1 comment 2188 views
	Citrus Scallops by Tanya Noyes A fun summer tasting way to dress up your scallops!	1 vote 1724 views
	Gourmet Liver Paté by anna d Not your ordinary chopped liver! This finds a special place on our Christmas table.	1 vote 1594 views