Place the olive oil in a medium skillet over medium-high heat. When the oil is hot add the scallops. Cook for about 5 – 7 minutes until just firm. Remove to a paper towel.
Place the scallops in a large bowl with the shallot, red bell pepper, celery, salt, pepper, olive oil and mustard. Chill.
Place the almonds in a medium non-stick skillet over medium-high heat. Shake frequently while the almonds brown. Don’t let the almonds get overly brown. Let the almonds cool.
To assemble the salad, place the leaves of romaine on a plate and top with the scallop salad. Top with the grapefruit and almonds. Serve with a 2-ounce whole grain or gluten-free whole grain roll.
Place the water in a medium sauce pan over high heat. When the water boils, add the pearled barley. Reduce the heat until the water is at a slow boil. Stir occasionally.
While the barley is cooking, place a large skillet over medium-high heat. Add the pinenuts and cook, stirring frequently, until they begin to brown. When they are lightly browned remove them from the heat.
Add the 1 teaspoon olive oil to the skillet and when hot add the scallops. Cook, stirring frequently, for no more than about 6 minutes. Remove from the heat to a paper towel.
When the barley is done (about 20 – 25 minutes) drain and rinse with cold water. Shake the strainer well to remove as much water as possible. Place the cooked barley in a medium mixing bowl with the pinenuts, scallops, 1 tablespoon olive oil, salt, pepper, red pepper, tomatoes, celery, shallot, rice vinegar and fresh basil.
Fold the ingredients together gently. Chill well.
Place the pine nuts, garlic, parmesan, 2 tablespoons water, lemon juice, vinegar and olive oil in a blender or mini-chopper.
Purée until smooth.
Add the basil and puree until smooth.
Add the avocado and puree until smooth.
Chill.
Place the water and wine in a large skillet over medium heat.
Bring the water to a boil and then reduce the heat until the water is at a shiver.
Gently add the chicken breasts and poach for about 10 – 15 minutes depending on the thickness.
It is best to use a instant thermometer and remove the breasts just as they reach 160°F.
Let the chicken rest for about 3 – 5 minutes.
When they are cool cut them into 1/2 inch cubes.
Chill in the refrigerator for about 30 minutes.
Remove from the fridge and add the diced celery, shallot, basil pesto, salt and pepper.
Fold the salad together gently and chill for another 15 minutes.
Serve.
Combine the garlic, shallot, paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, 3 teaspoons olive oil and shrimp in a large zipper bag.
Toss the shrimp in the bag until well coated with the spices. This can be done up to 24 hours in advance and kept in the refrigerator. The shrimp will be best if they marinate for at least a few hours.
When you are ready to serve preheat the oven to 400°F.
Place a large skillet in the oven, and after the oven is hot, add 1 teaspoon olive oil and then the shrimp.
Cook for about 7 – 10 minutes, tossing the shrimp in the pan a couple of times.
Remove from the oven and place in a large bowl.
When the shrimp are cool enough to handle, cut the shrimp into bite-size pieces. Cover and chill for about an hour.
After the shrimp is cooled, fold in the green onions, diced celery, sour cream, and yogurt.
Chill well and serve.
Slice the cucumbers in half lengthwise and scoop out the seeds. Slice into very thin half rounds and place in a large bowl.
In a separate bowl, whisk together to sugar, soy or tamari sauce, vinegar, sesame oil, sesame seeds, and salt, then pour over the cucumbers.
Add the minced onions and the tuna, breaking up the tuna.
Fold the ingredients together gently, then place in the refrigerator to marinate for at least 30 minutes (overnight is best). Serve.
Place the avocado in a bowl with the wasabi, sesame oil, soy sauce and pepper.
Use a fork to mash the avocado and blend the ingredients together to almost smooth.
Add the tuna, celery and green onion.
Fold together until well incorporated.
Chill well before serving.
Place a large skillet in the oven and preheat to 325°F. Place the chicken thighs in the pan and roast for about 20 minutes, or until the temperature in the thickest part of the thighs reaches 145°F.
While the oven is preheating, place the water in a large stock pot over high heat. When the water boils, add the rice noodles. Reduce the heat to medium high and cook the noodles at a slow boil, stirring frequently.
While the noodles are cooking, place the sesame oil in a medium Pyrex or stainless bowl. When the noodles are done, drain them and immediately place them in the bowl. Toss to completely coat the noodles with the oil.
Place the peanut butter, soy sauce, lime zest, lime juice, avocado, cayenne pepper, and ginger in another bowl. Mix well, mashing the avocado thoroughly.
Add the diced peppers and celery to the bowl and fold together with the dressing. Add the noodles and fold together. Make sure to scrape all of the remaining sesame oil from the bowl into the bowl with the noodles and veggies.
When the chicken is done, remove it from the oven and let cool. Cut the chicken into 1/2 inch cubes and add to the bowl with the dressing, vegetables, and noodles. Fold in the green onions. Chill for at least two hours.
Preheat the oven to 350°F.
Place the thighs, left whole, in the oven and roast for about 20 minutes, or until the temperature in the thickest part of the thigh(s) reaches 145°F.
Remove the chicken thighs to a plate and let them rest for about 3 – 5 minutes. When they are cool cut them into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.
While the chicken is roasting, place the water in a large saucepan over high heat.
When the water comes to a boil, add the pasta. Cook, stirring frequently, about 8-12 minutes or until just al dente (consult the package for timing).
Drain the pasta and rinse immediately under cold water. Place in the refrigerator to chill.
Place the garlic, cream cheese, yogurt, parmesan, and milk in a blender or mini-chopper and blend until smooth. Chill.
When the pasta is cool (it need not be completely cold), place the pasta in a large bowl and add the sauce. Fold together gently.
Add the diced chicken, celery, shallot, salt, and pepper. Fold the salad together gently and chill for at least another 15 minutes before serving.
