Risotto

5 tab olive oil

3 cups chicken broth

½ tsp fresh ground pepper

2 tsp sea salt

1 clove garlic - minced

½ lemon - juice and zest

¼ cup dry white wine

1 cup Arborio rice

3 carrots - peeled and diced small

1 small onion - diced

asparagus ends - cut small

First snap the asparagus and cut off several of the tender stalk pieces for the risotto. Start the risotto - in a mixing bowl add the salt, pepper, lemon, wine & garlic to the chicken broth and stir together. Add oil to the skillet and sauté the carrots, asparagus ends and onion for a few minutes. Add the risotto and toss into the oil and turn the heat to med-low Then start adding the chicken broth mix about a half cup at a time, stirring regularly. When the liquid is absorbed add the next half cup. When all the liquid is absorbed cover and turn off the heat.

Shrimp Scampi

2 tsp Earth Balance Butter Spread

2 stalks celery - cut in ½" pieces

1 sm red pepper - julienne sliced

3 green onions - chopped

¾ lb shrimp - thawed, tails removed

salt & pepper to taste

¼ cup dry vermouth

½ lemon - juice & zest

cilantro or parsley garnish

In the sauce pan sauté the celery, red pepper and onion in the Earth Balance. Remember most shrimp is pre-cooked and only needs to be heated to serve, if using raw shrimp it must cooked longer. Just a few minutes before serving add the shrimp and the remaining ingredients and toss until the shrimp are properly heated.

Salmon

4 salmon fillets - about 6 oz ea

sea salt, pepper, chili powder

2 tab olive oil

Salt and pepper the salmon fillets and sprinkle with a light coat of chili powder, sauté skin side down in olive oil until the salmon starts to flake.

Asparagus

6 to 8 sprigs of asparagus each person

1 tsp olive oil

sea salt to taste

a few drops of balsamic vinegar