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Ingredients

1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil

Directions

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.

Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.

Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Ingredients

1 lime, juiced
1 tablespoon red wine vinegar
1/4 cup orange juice
1/2 cup white wine
1/4 cup honey
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon chipotle chile powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 tablespoon paprika
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon ground ginger
1 pinch red pepper flakes
1 pinch cayenne pepper
3 tablespoons olive oil
6 skinless, boneless chicken breasts, pounded to 1/2-inch thickness

Directions

Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days.

Preheat an outdoor grill for medium heat and lightly oil grate.

Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.

Ingredients

1/4 cup sliced almonds
1 tablespoon white sugar
1 head red leaf lettuce, torn
3 green onions, chopped
1 Granny Smith apple, cored and chopped
1 avocado – peeled, pitted, and chopped
1/2 cup dried cranberries
1/4 cup crumbled blue cheese

Dressing:
2 tablespoons red wine vinegar
2 teaspoons white sugar
salt and pepper to taste
1/4 cup vegetable oil

Directions

Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.

In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds.

Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.

Ingredients

2 cups fresh orange juice
2 tablespoons red wine vinegar
2 tablespoons finely chopped red onion
1 tablespoon white sugar
1 tablespoon white wine
salt and pepper to taste
3/4 cup extra virgin olive oil

1 tablespoon butter
2 pears – peeled, cored and cut into wedges
1 cup walnut halves
1/2 cup white sugar
1/4 cup water
1/4 pound prosciutto, cut into thin strips
2 romaine hearts, rinsed and torn

Directions

In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.

Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.

Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.

In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!