Local scallops on the grill are so tasty! Use this easy how-to from Neily at Chatham Fish & Lobster.
Combine local sea scallops, some chopped precooked bacon, fresh basil, salt & pepper, and a splash of white wine in some tightly wrapped tin foil. Place on a preheated grill for 10-12 minutes. Carefully empty the tin foil pouch onto a plate and dinner is served!
For the roasted tomatoes:
4 plum tomatoes, halved lengthwise, core and seeds removed
1 Tablespoon olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon granulated sugar
1/2 teaspoon minced garlic
Salt and pepper
For the salad:
6 cups chopped romaine lettuce
1 pound cooked lobster meat, chopped
8 pieces cooked cherrywood smoked bacon, crumbled
4 hardboiled eggs, peeled and cut in half
2 avocadoes, peeled, pit removed, sliced
¼ cup green onions, chopped
4 ounces blue cheese, crumbled
- Preheat oven to 450 degrees F.
- Gently toss tomatoes, oil, vinegar, sugar, and garlic together. Place them cut side up on a large rimmed baking sheet. Season with salt and pepper. Bake for 25-30 minutes until the tomatoes begin to caramelize. Remove from the oven and set aside to cool.
- Divide the lettuce onto serving plates. Top with tomatoes, lobster, bacon, hard-boiled eggs, avocado slices, green onions, and blue cheese. Drizzle dressing over salad and serve immediately.
Courtesy of www.lantanafoods.com
1 lb rotisserie chicken, shredded or chopped into bite-sized pieces
1 C plain nonfat or low-fat Greek yogurt
¼ C Lantana® Sriracha Carrot Hummus
¾ c golden raisins
½ C diced roasted red peppers
Salt and pepper to taste
Place all ingredients into a bowl and mix until well-combined. Serve in whole wheat pita pockets with spinach or arugula, or use as a salad topper.
Courtesy of www.mikeshothoney.com
1/4 cup dijon mustard
1/4 cup Mike’s Hot Honey
1 tbsp olive oil
1 pork tenderloin (1 1/2 lb), cut into 1-inch cubes
2 bell peppers cut into 1-inch squares
salt and pepper
- Stir mustard, honey, and oil in a large bowl until smooth. Add pork cubes and toss to coat. Set aside at room temperature.
- Soak 8 bamboo skewers in cold water for 20 minutes.
- Preheat broiler to high and line a broiling pan with foil.
- Divide pork and peppers into 8 portions and skewer cubes, alternating with squares of pepper. Season with salt and pepper.
- Broil or grill 10–15 min, turning often until lightly browned and cooked through.
1 ½ cup bread crumbs
1 ½ cup freshly grated Parmesan cheese
1 tsp garlic powder
1 tsp black pepper
½ tbsp Kosher salt
5 zucchini (pick & prep)
½ cup all-purpose flour
3 large eggs, beaten
- Preheat oven to 425F.
- Coat a cooling rack with nonstick cooking spray and place onto a baking sheet; set aside. If you do not have a cooling rack just cover a pan with parchment paper.
- In a large bowl, combine bread crumbs, grated Parmesan, garlic powder, salt and pepper. Season to taste. Set aside.
- In a medium bowl beat eggs and set aside.
- Pick & Prep Zucchini instructions: Quarter the zucchini lengthwise and cut in half, there should be 8 fries per zucchini.
- Add zucchini to a large ziploc bag, add the flour and shake well so all the flour is evenly distributed.
- Take 3-4 zucchini fries, dip into the beaten eggs, dredge into the breadcrumb mixture and place onto the baking sheet.
- Repeat with all the zucchini fries.
- Place into oven and bake for 20-22 minutes, or until golden brown and crisp.
- Serve immediately with True Made Foods Ketchup for dipping.