2 cups ham , shredded into medium-sized pieces 1 pound linguine 4 tablespoons extra virgin olive oil 3 cloves garlic 1 cup peas, fresh or frozen, thawed lemon zest, and juice of 2 lemons 1 teaspoon sea salt 1/4 teaspoon pepper, freshly ground 1/4 cup mint, chopped 1/4 cup fresh basil, chopped
Cook pasta according to pkg. directions. While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium high heat. When pan begins to smoke, saute garlic for one minute. Add the ham and continue to saute until ham begins to brown. Finally, add the peas; saute for one more minute. While skillet is still hot, drain the pasta and add to the ham mixture. Add the lemon zest, juice, salt, pepper and 2 more tablespoons of olive oil. Saute for 1-2 minutes to let the flavors combine. Remove from heat and toss with herbs. Serve immediately.
2 tsp olive oil 1 lb chicken tenders 1 pkt (1.12 oz) fajita seasoning mix 1 can (15 oz) black beans, rinsed 1 can (11 oz) whole kernel corn 1 cup salsa 3 Tbsp chopped fresh cilantro
Note: Serve with lime wedges and tortilla chips or warm flour tortillas.
Heat oil in a large nonstick skillet. Add tenders and cook over medium-high heat, turning once, 3 minutes or until lightly colored. Sprinkle with fajita seasoning and 2 Tbsp water; toss over medium heat 1 minute until coated and chicken is cooked through.
While tenders cook, combine beans, corn and salsa in a medium saucepan or microwave dish. Heat until hot. Remove from heat and stir in cilantro. Serve along with the tenders.
1/4 cup Spicy Sesame Sauce (see below) 4 teaspoons cornstarch 1 pound medium raw shrimp, shelled and deveined 4 tablespoons canola oil 1 tablespoon loose green tea, preferably gunpowder 1 medium green bell pepper, cut into 2-inch-long matchstick-size strips 2 medium red bell peppers, cut into 2-inch-long matchstick-size strips 1 medium white onion, cut into 2-inch-long matchstick-size strips 6 tablespoons cashew nuts, toasted
Combine sauce and cornstarch in a bowl. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.
Heat the remaining 2 tablespoons oil in the wok. Add the bell peppers and onion and stir-fry until peppers soften, 1 to 2 minutes. Return the shrimp to the wok and stir-fry until heated through. Stir in cashew nuts. Serve hot
