Spicy Scallops With Shredded Vegetables Recipe

June 17th, 2009 by alice Tags: Scallops, Shredded, Spicy, Vegetables

Dredge the scallops in 2 tablespoons of the cornstarch, shaking off the excess.
In a large skillet, heat 2 teaspoons of the oil over moderately high heat.
Add the scallops and stir-fry for 2 minutes or until lightly golden.
Transfer scallops to a plate and set aside.
Add the remaining 2 teaspoons of oil to the skillet along with the vegetables, ginger and garlic.
Stir-fry for 2 minutes or until crisp-tender.
In a small bowl, whisk the broth, red pepper flakes and salt into the remaining 1 teaspoon of cornstarch.
Pour into the skillet, bring to a boil, and boil for 1 minute.
Reduce heat to a simmer, return the scallops to the pan and cook until just heated through. Serve hot.

Spinach and Turkey Salad With Cucumber Feta Dressing Recipe

June 17th, 2009 by alice Tags: Cucumber, Dressing, Feta, Salad, Spinach, Turkey

In a blender or food processor, combine 1 cucumber half, the yogurt, oil, vinegar, dill, ¼ teaspoon of the salt, and the pepper. Blend or process until smooth.
Chop the remaining cucumber and add to the blender or food processor along with the feta. Pulse once or twice just to combine.
In a large bowl, combine the spinach, turkey, tomatoes and the remaining salt. Toss the salad with the dressing and serve.
Variations: Use fresh oregano instead of dill and/or add ½ cup of Greek olives.