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Grilled Vegetable Salad

Eggplant, bias cut
Red, yellow and green bell pepper, quartered
Onion, thick slice
Carrot, bias cut
Zucchini, bias cut
Asparagus, left whole
Tomato, sliced

All vegetables should be cut 3/4" thick. Marinate vegetables in olive oil,
salt, pepper and garlic.
Remove vegetables from marinade and grill on a hot grill. Remove from heat and toss with balsamic vinegar, salt and pepper. Serve immediately.     

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Seafood Enchilada

Flour tortillas:
1 T Shallots, minced
1 T Butter
1/2 c White Wine
2 c Heavy Cream
1 T Fresh Dill, minced or 1/2 t Dried Dill Leaves
Equal parts of Flour and Butter for Roux
Salt & Pepper to taste
1/2 lb Fresh Crabmeat
1/4 lb Medium Sized Shrimp, peeled
1/2 lb Fresh Fish Strips
4 Scallops
16 pieces Mussel Meat

In a small saucepan, sauté shallots in butter and wine for 2 minutes. Add cream, bring to a boil and reduce by half. Whip in roux until thick. Cook for 2 minutes. Stir in dill and season with salt and pepper.  Add in crabmeat, shrimp, scallops, fish and mussels and let it cool slightly.  Spoon 1/4 of mixture down the center of tortillas and roll up. Place enchiladas in baking pan. Top enchiladas with cheese and bake in oven until cheese has melted and turns golden.