On the Menu

• Cajun Scallop Risotto – 
• Creole Cabbage – 
• Lentils and Butternut Squash Curry – 

Ingredients
8 cups water
2 ½ tablespoons olive oil –  will be divided throughout the recipe
1 ½ cups arborio rice
4 garlic cloves, minced
1 tablespoon butter
4 ounces shredded cheddar cheese
4 scallions, sliced thin, keep green portion separate from white
1 teaspoon sea salt – will be divided throughout the recipe
½ teaspoon black pepper
1 pound scallops, medium – large
2 green bell peppers, diced
8 ounces grape tomatoes, halved
1 ½ – 2 teaspoons Cajun Seasoning 
Method

For the Risotto:
Bring 8 cups of water to a boil. Heat a medium size pot over medium high heat and add the olive oil. Add the rice and garlic to the hot pot and stir occasionally for approximately 2 minutes. Add 1½ cups of the boiling water to the rice pot making sure rice is covered with water. Stir often until all the water is absorbed. Add an additional cup of boiling water and stir again until the water is absorbed, stirring often. Repeat this process for 18 – 20 minutes or until risotto is done. Taste risotto as you cook checking for doneness. When rice is tender, it’s done.
Remove from heat. Stir in the butter, cheese, green portion of scallions, ¼ teaspoon salt and ¼ teaspoon pepper. Cover and set aside. 

For the Scallops:
Rinse scallops and dry with paper towels. Place a large non-stick pan over medium-high heat and add 1 tablespoon olive oil. Add the scallops to the hot pan and cook until scallops are golden brown. 1 – 2 minutes on each side. Remove scallops from pan and place on a plate.

For the Vegetables:
Heat the same large non-stick pan over medium-high heat add 2 teaspoons of olive oil, green peppers, tomatoes, 1½ teaspoons of Cajun Seasoning, white portion of scallions and ½ teaspoon sea salt to the hot pan. Stir occasionally, breaking up tomatoes, until vegetables begin to soften about 5 minutes. Add ¼ cup of hot water and bring to a simmer. Once simmering, cook until mixture slightly thicken about 2 minutes. Remove from heat and stir in the scallops.
Serve this dish with risotto on the bottom topped with scallops and vegetables.

6 – 8 Servings

 Ingredients

1 tablespoon olive oil
1 medium onion diced

2 medium jalapeno pepper, seeded diced

1 large bell pepper, sliced thin
3 large garlic cloves, sliced

1 celery stalk, sliced, thin
1 bay leaf

1 ½ teaspoon sea salt – divided
3 tomatoes, diced
6 okra pods, sliced

1 head cabbage
¼ teaspoon cayenne or chipotle pepper

1 tablespoon granulated garlic

1 tablespoon granulated onion

2 teaspoons oregano

Method 

Heat a large skillet or wok on medium add the olive oil and turn heat to medium high, add the onions, peppers, garlic,  celery, bay leaf and ½ teaspoon sea salt, sauté approximately 3 minutes..

Add the tomatoes and okra continue sautéing until all liquid is absorbed.  

Add cabbage, remaining salt, cayenne, granulated garlic and onion and oregano mix thoroughly, cover and simmer 20 minutes remove from heat and keep covered if desired tenderness is reached.   If cabbage is tender enough for your taste, uncover to release steam or serve immediately.

Remove bay leaf before serving.

Lentils and Butternut Squash Curry

Yields 6 Servings

Ingredients:

1 tablespoon olive oil

1 large onion, chopped

3 cloves garlic, crushed

1 inch fresh ginger, chopped finely

1 chipotle pepper in adobo sauce, chopped fine

2 sticks of celery, chopped

2 teaspoon ground cumin

2 teaspoon ground coriander

2 teaspoon ground black mustard seeds

1 teaspoon ground turmeric

1 tablespoon granulated garlic

3 tomatoes, chopped

1 ½ cups lentils, rinsed

4 cups of vegetable broth

1 teaspoon sea salt

1 teaspoon black pepper

1 cup of coconut milk

1 butternut squash, chopped

½ bunch kale, chopped

Method

Heat the oil in a large sauce pan and add onion, garlic, ginger, chipotle pepper and celery then saute until soft.  Add the spices and continue sautéing for 3 minutes.

Add the tomatoes and saute until all liquid is absorbed.

Add the lentils, stock and butternut squash, salt and pepper and cook over low heat 45 minutes or until squash and lentils are tender.

Add in coconut milk and kale, cook until the coconut milk loses its white color about 13 minutes.

Garnish with chopped parsley or cilantro