THIS WEEK'S RECIPES

Bacon-Wrapped Scallops with Jalapeno-papaya Salsa - Page 206

8 slices bacon
1 1/4 pounds sea scallops
wooden toothpicks if necessary
1 tablespoon olive oil

Jalapeno papaya salsa
1 medium ripe papaya, peeled, seeded, and diced
2 tbsp fresh cilantro
1 tbsp fresh lime juice
1 tbsp minced and seeded fresh jalapeno Chile pepper
1/2 tsp ground cumin
salt and freshly ground black pepper to taste

1 preheat oven to 400
2 halve the bacon slices crosswise and wrap one around each scallop. secure with a toothpick if necessary
3 heat the oil in large, oven proof skillet over medium heat. add the scallops and cook until the scallops are golden brown and the bacon is cooked, 3 to 5 minutes per side. Place the skillet in the oven and bake until the scallops are opaque and cooked through, about 5 minutes
4 meanwhile, in a small bowl, combine all ingredients for Jalapeno papaya salsa
5 arrange the scallops on serving platter and top with the salsa

Roasted Butternut squash with Cumin and coriander - Page 255

1 large butternut squash, peeled and cubed (about 4 cups)
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt, plus more to taste
1/2 tsp ground pepper, plus more to taste

Add at the end
2 tbsp fresh chopped cilantro
1 tbsp fresh lime juice

1 preheat oven to 400
2 in large bowl , combine squash and all ingredients stir to coat. Transfer mixture to large baking sheet and roast until tender and browned, about 25 min.
3 transfer to serving bowl, add cilantro and lime juice season w/ salt pepper, toss to combine and serve.


Baby Spinach Salad with Strawberry-sherry vinaigrette - Page 279

6 cups baby spinach leaves, washed well
1 cup hulled and sliced fresh strawberries

Vinaigrette
1/2 cup strawberry preserves (seedless)
3 tbsp olive oil
3 tbsp sherry vinegar
1 tsp Dijon mustard
salt and pepper to taste

1 arrange spinach in large serving bowl. Place the strawberry slices on top
2 In small bowl whisk together vinaigrette ingredients. Pour over the spinach and strawberries just before serving.