Eggplant with tomato and garlic sauce

Step #1: Thoroughly wash the eggplants and partly remove the skin by peeling them to look like stripes. Fry with the potatoes in sunflower oil and drain on a kitchen towel once cooked.

Step #2: In a separate pan, fry the onions and garlic until transparent. Add green peppers, tomatoes, bouquet garni (the 3 sprigs of parsley, the sprig of thyme, and the small bay leaf), tomato paste, pepper paste, allspice and salt, along with 1 cup of water. Bring to a boil on low heat.

Step #3: When the tomatoes change color (after about 5 minutes of cooking), remove the bouquet garni, and pour half of the sauce into a baking dish. Make a cut lengthwise in the center of the eggplants and insert garlic clove in each.

Step #4: Place the eggplants and potatoes on top of the tomato sauce in the baking dish and top off with the remainder of the sauce. Cook for 30 minutes in a preheated 350º F oven. Serve warm and garnish with spring onion.

More recipes eggplant.

Shrimp scampi recipe

Melissa Clark

• Yield 4 servings


• Time 15 minutes

David Malosh for The New York Times

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.

This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.

Ingredients

• 2 tablespoons butter


• 2 tablespoons extra-virgin olive oil


• 4 garlic cloves, minced


• ½ cup dry white wine or broth


• ¾ teaspoon kosher salt, or to taste


• ⅛ teaspoon crushed red pepper flakes, or to taste


• Freshly ground black pepper


• 1 ¾ pounds large or extra-large shrimp, shelled


• ⅓ cup chopped parsley


• Freshly squeezed juice of half a lemon


• Cooked pasta or crusty bread

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Preparation

1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.


2. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

More from 66 >

Sheet-Pan Roasted Salmon Niçoise Salad

Buttermilk-Marinated Roast Chicken

By Samin Nosrat

About 1 3/4 hours, plus overnight marinating

Diane - s tapenade

This is such a simple recipe to put together. And that basically that is all you do. Just assemble your ingredients first then blend and chill. It’ s likely that you have all the ingredients at home most of the time. Check your pantry shelf and bring in the ingredients you don’t already have. You will always have this wonderful tapenade at your fingertips. It is elegant and delicious.

Putting dips and sauces in attractive serving dishes really really can set the mood you are trying to create I think plain white serving pieces for the hors d’oeuvres or appetizers are great. It is all in how attractive you choose to make it look. Try low sided bowls when you can so guests can more easily see what you have offered. Make designs with veggies on a plate, straighten all the crackers in holder or plate ( nicely arranged). Always provide a spreader if needed. And napkins and small plates. All these things you can easily have in your pantry. Try to use real plates, instead of plastic or paper. Well Di, I think you can guess , this a GREAT recipe in my book Here goes…..

• 1/2 small onion


• 4 oz. can chopped black olives


• 2 oz. can anchovies


• 3 Tablespons Capers


• 1 Tablespoon chopped garlic


• 2 Tablespoons Fresh lemon juice


• 1 teaspoon Dijon mustard


• 1/2 teaspoon Black pepper

1. Put all ingredients in (except the olive oil mixture) blender.

Drain oil off anchovies and add enough live oil to make 1/3 cup and pour through hole in processor lid whie blending.

Chill and serve with white corn chips, or any cracker, bread piece and so on and so on. Pretty much this delicious recipe is very versatile. You will make it time and time again. Thanks Di.

More recipes tapenade.

Shrimp fra diavolo

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Feeling a little devilish tonight? Then you’ll love our take on this classic Italian-American pasta dish. The name fra diavolo, or “brother devil,” comes from the crushed red pepper that gives the tomato sauce its heat (though you can use as much or as little as you like). Sweet, succulent shrimp are an excellent pairing for the spicy sauce. And since we couldn’t resist the play on good and evil, we’re tossing the sauce with superfine angel hair pasta (get it?) and serving with cheesy Asiago-garlic bread. It’s clever (at least we think so!), but also downright delicious.

Seafood chowder

A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal

Nutrition and extra info

Nutrition: per serving

• kcal 422


• fat 19g


• saturates 6g


• carbs 21g


• sugars 9g


• fibre 4g


• protein 41g


• salt 2.3g

Ingredients

• 1 tbsp vegetable oil


• 1 large article" data-tooltip-w >onion, chopped

Onion

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

New potatoes

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

Parsley

One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.

Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.

Add the mace, cayenne pepper and some seasoning, then stir in the milk.

Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

Scallops recipe

Pan Seared Scallops Recipe: Sizzling Scallop Scampi is luxurious, yet so easy to make. Serve these pan seared scallops with your favorite s >

Scallops

Today I’m serving up a super fast Pan Seared Scallops Recipe that pairs well with salads, grilled veggies, rice, pasta or anything else you decide to whip up on the side.

It’s hard to stay motivated to cook this time of year, even for me. I want to be outside in the sunshine, now that it doesn’t get dark until after 8 o’clock.

In fact, I don’t even want to think about dinner plans until after 6:30 or 7 pm. That means I need to rely on fast fresh meals that take only minutes to make.

But trust me, these scallops will definitely be the show-stopper on the table!

Seared Scallop Scampi Ingredients

This truly is a simple and quick recipe that doesn’t need a lot of ingredients. My guess is that the only thing you’ll have to pick up at the store is the scallops!

Here’s what you’ll need:

• Colossal Diver Scallops – The main star of this dish. Pick the biggest freshest scallops you can find.


• Oil – To keep the protein from sticking to the pan.


• Butter – For luxurious flavor and a silky texture.


• Garlic – For herby flavor!


• Lemon Zest – Fish always goes well with a bit of citrus.


• Lemon Juice – See above


• Saltand Pepper – For taste.


• Parsely – For garnish and color.

How To Cook Scallops

To make this recipe, start with large fresh scallops. Dry them well and remove the little flap on the side of each scallop. It will turn tough once cooked.

Get a skillet smoking-hot, and brush or rub it with a scant amount of oil to coat the surface.

Pan Seared Scallops

Then sear the scallops for only 1-2 minutes per side, so that they are caramelized on the flat sides, but just barely cooked through in the center. When overcooked, scallops turn rubbery.

Once cooked, add a little butter, garlic, lemon juice, zest, and parsley, then toss to coat.

Done! Really, that’s all there is to it.

Side Dishes

This main dish is paired well with a wide variety of sides including salads, rice, pasta, and grilled veggies. Here are some of our favorite recipes to make alongside Pan Seared Scallops.

Quick and Simple

This Pan Seared Scallops Recipe tastes just as good, if not better than scallops you would order in a restaurant, yet takes only minutes to make.

They are perfect for a quick mid-week dinner, or to serve at a weekend dinner party with friends.

This recipe is a life-saver this time of year. It’s gluten free, packed with flavor, and you only have one pan to wash in the end.

Recipes like this are what keep me cooking all through the spring and summer.

Savory oatmeal

Have you ever tried savory oatmeal before? Skip the sweet stuff and try these delicious recipes – mexican oatmeal, oat pancakes, garlic oats with egg, masala oats khichdi (porridge) and mushroom oats. These recipes are ready in fifteen minutes and perfect for breakfast or lunch!

Come January and my eggs and toast turn into oatmeal for breakfast. Because there is nothing like warm, creamy oats to make you feel like you can take on the world!

I’ve never been a big fan of eating a sweet breakfast and so I usually end up making savory oatmeal for breakfast. And over the years, I’ve come up with many variations so that breakfast is never boring.

Don’t think oats mean just porridge, because you can do so much more with them and I’m going to show you how. I usually start my day with Horlicks Oats because their instant oats are fast to cook, really easy to make and taste delicious no matter how you cook them. Oats also make you feel fuller for longer so that you don’t reach for a bag of chips mid-morning.

I’ve put together five incredibly easy savory oatmeal recipes for you that are sure to up your breakfast game! These recipes are a favorite and you will be amazed at how versatile a bag of instant oats can be. These recipes take under 15 minutes to make and each one of them is completely different in taste so that breakfast is never boring again.

Mexican Oatmeal Bowl

This Mexican oatmeal bowl is the healthier version of a Mexican breakfast bowl. The oatmeal is seasoned with all the spices that go into your favorite taco, and then topped with salsa, corn, avocado, jalapenos and cheddar. Super simple to make but you’ll feel like a king when you dig into this!