Broiled Stuffed Lobster


4 (1-1/4-pound) lobsters, cooked
4 lemon wedges


2 cups crushed reduced-fat round buttery crackers (such as Ritz)
1/4 cup chopped fresh parsley
3 tablespoons fresh Parmesan cheese
2-1/2 tablespoons butter, melted
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce


  1. Preheat broiler.
  2. Remove the meat from the cooked lobster tail and claws; chop meat. Set lobster tail shells aside.
  3. Combine the lobster and stuffing ingredients in a large bowl.
  4. Divide the lobster mixture evenly among tail shells.
  5. Broil the stuffed lobster tails 8 minutes or until golden brown. Serve with lemon wedges.


You can also use 6 frozen lobster tails, cooked, for this recipe, reserving just 4 of the tails to stuff.

Makes 4 servings.

Source: Cooking Light magazine

Baked Pears Served with Chocolate Sauce


4 under-ripe, firm Anjou or Bosc pears, peeled, halved and cored
2 tablespoons lemon juice
1/2 cup boiling water
3 tablespoons sugar
2 tablespoons light corn syrup

Chocolate Sauce

2/3 cup sugar
1/2 cup nonfat milk
1/4 cup unsweetened Dutch-process cocoa
1-1/2 tablespoons cornstarch
1 teaspoon vanilla extract (essence)


  1. Preheat an oven to 350°F (180°C).
  2. In a 13-by-9-by-2-inch baking dish, arrange the pears, cut side down, and top with the lemon juice.
  3. In a small bowl, combine the water, sugar and corn syrup and stir to mix well. Pour over the pears. Cover the dish with aluminum foil and bake until the pears are tender when pierced with a fork, 25-35 minutes. Cool in the pan for 10 minutes.
  4. Using a slotted spoon, transfer the pears to a container, cover and refrigerate for 20 minutes to 8 hours. Discard the syrup.
  5. To make the Chocolate Sauce, combine the sugar, milk, cocoa and cornstarch in a small saucepan over medium heat. Simmer, stirring constantly with a wire whisk, until the mixture thickens, about 5 minutes. Remove from the heat and stir in the vanilla. Store in an airtight container in the refrigerator for up to 1 week.
  6. To serve, slice each pear half lengthwise into thin slices, without cutting all the way through the stem end, place 2 halves on each dessert plate and press down gently to form fans. Top each with 1 tablespoon of the chocolate sauce.

Makes 4 servings.

Source: Cooking for Healthy Living

Braised Lamb Shank North African Style


4 (about 5 lb total) bone-in lamb shanks,
1-1/2 tsp Kosher salt
1-1/2 tsp freshly ground black pepper
1/4 cup olive oil
4 cup yellow onions, coarsely chopped
2 ribs celery, coarsely chopped
1 carrot, coarsely chopped
2 Navel oranges, coarsely chopped
4 cinnamon sticks
2 tbsp cumin seeds
2 tbsp coriander seeds
2 cups orange juice
4 cups chicken broth


  1. Preheat oven to 400°F.
  2. Season lamb with salt and pepper. Cook lamb in hot oil in a 12-inch cast-iron skillet or saute pan over medium-high heat 8 to 10 minutes or until browned; drain.
  3. Transfer lamb to a roasting pan. Set aside.
  4. Discard oil and drippings in skillet. Add onions, celery and carrot, and saute 2 to 3 minutes. Stir in oranges and the 3 spices. Cook, stirring occasionally, 5 minutes or until onions are softened and spices are fragrant.
  5. Increase heat to high, and stir in orange juice. Cook, stirring occasionally, 10 minutes or until liquid is reduced by half.
  6. Stir in broth, and cook, stirring occasionally, 10 minutes.
  7. Pour vegetable mixture over lamb in roasting pan. Cover tightly.
  8. Bake at 400°F for 3 hours or until meat is tender enough to fall off the bone. Let stand 5 minutes before serving.

Makes 4 servings.

Source: Cooking in Everyday English

Appetizer with Turkey and Tomato


1 lb ground turkey meat
4 green onions, finely minced
1/4 cup each of minced mint leaves, cilantro and Italian parsley
finely grated zest from 1 lemon
1 garlic clove, very finely minced
1/4 tsp sea salt
freshly ground white pepper
2 Tbsp extra-virgin olive oil
2 cups baby arugula, washed and spun dry

Tomato Confit

1 can (28 oz) plum tomatoes
2 garlic cloves, finely minced
1 jalapeno, seeded and very finely minced
juice from 1 lemon
1/3 cup extra-virgin olive oil
1 Tbsp red wine vinegar
2 Tbsp finely chopped Italian parsley
sea salt and freshly ground black pepper


  1. To make the confit, drain tomatoes and squeeze out seeds. Finely dice and place in bowl along with garlic, jalapeno and lemon juice. Fold together. In small bowl, whisk oil, vinegar and parsley together. Drizzle over tomatoes and add salt and pepper to taste. Set aside to marinate while preparing turkey meatballs.
  2. Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper.
  3. Combine meatball ingredients except olive oil and arugula in medium-sized bowl. Work mixture together using hands until evenly mixed. Dampening hands with water, shape turkey mixture into 1-inch round balls and place in single layer on baking sheet. Lightly brush with olive oil. Bake in preheated oven for 20 minutes or until meatballs are cooked through and inner temperature reads 170ºF (77ºC) when tested with meat thermometer.
  4. To serve, place a few arugula leaves on each of 6 serving dishes. Top with a few turkey meatballs and spoon some Tomato Confit over top.

Makes 6 servings.

Source: Sage magazine

Mexican-style Vegetarian Wrap


1 onion
1 red pepper
1 green pepper
1 yellow pepper
1 garlic clove, crushed
8 oz mushrooms
6 tbsp vegetable oil
2 tbsp medium chili powder
salt and freshly ground black pepper
fresh coriander sprigs and 1 lime cut into wedges, to garnish
4-6 flour tortillas, warmed, to serve


1 ripe avocado
1 shallot, roughly chopped
1 green chili, seeded and roughly chopped
juice of 1 lime


  1. Slice the onion. Cut the peppers in half, remove the seeds and cut the flesh into strips. Combine the onion and peppers in a bowl. Add the crushed garlic and mix lightly.
  2. Remove the mushroom stalks. Slice the mushroom caps and add to the pepper mixture in the bowl.
  3. Mix the oil and chili powder in a cup, pour over the vegetable mixture and stir well. Set aside.
  4. To make the guacamole, cut the avocado in half and remove the stone and the peel. Put the flesh into a food processor or blender with the shallot, green chili and lime juice. Process for 1 minute, until smooth. Scrape into a small bowl, cover closely and put in the fridge to chill until required.
  5. Heat a frying pan or wok until very hot. Add the marinated vegetables and stir-fry over high heat for 5-6 minutes, until the mushrooms and peppers are just tender. Season well.
  6. Spoon a little of the filling on to each tortilla and roll up. Garnish with fresh coriander and lime wedges and serve with the guacamole.

Makes 2 servings.

Source: Essential Vegetarian