Servings: 6

Prep Time: 15 minutes

What You Need:

• 1 bag romaine lettuce
• 1/3 cup of olive oil
• 1 teaspoon crushed garlic
• 2 teaspoons anchovy paste (optional)
• 3 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon mustard
• ground pepper (to taste)
• 1 cup garlic-flavored croutons
• 1/3 cup grated Parmesan cheese
• 1 pound cooked shrimp (optional)
• 1 pound cooked chicken breast pieces (optional)

What You Do:

1. Mix oil, anchovy paste, lemon juice, Worchestershire sauce, mustard, and pepper in a medium-sized salad bowl.
2. Add romaine lettuce and toss until coated.
3. Add cooked shrimp or chicken if desired.
4. Garnish with croutons and grated cheese.

Prep Time: 10 minutes

Cook Time: 20 minutes

What You Need:

• 1 medium onion
• 6 medium yellow summer squash
• 1 tablespoon of olive oil
• salt and pepper to taste

What You Do:

1. Heat olive oil in skillet on medium heat.
2. Chop onion into small pieces. Slice squash into medium slices.
3. Layer onion and squash in skillet, salting and peppering layers to taste.
4. Cover and cook on low heat, occasionally stirring, until squash is tender (about 20 minutes.)

Servings: 6

Prep Time: 45 minutes

Bake Time: 25-40 minutes

What You Need:

• 12 uncooked mussels in shells
• 6 uncooked clams in shells
• 1/2 pound uncooked medium scallops
• 1/2 pound uncooked squid rings
• 1/2 pound uncooked medium shrimp
• 1/4 cup of olive oil
• 1 medium onion, chopped
• 2 teaspoons ground garlic
• 1 14-oz can whole tomatoes, undrained
• 2 cups water
• 1 cup uncooked yellow (saffron) rice
• 1/2 cup frozen peas
• lemon wedges (optional)

What You Do:

1. Clean mussels and clams. Peel shrimp.
2. Heat a 14-inch paella pan or a 4-quart Dutch oven over medium heat. Add olive oil and saute shrimp for 2 minutes and remove. Then saute scallops for 2 minutes. Remove. Cook squid rings for 2 minutes and remove.
3. Refrigerate shrimp and scallops.
4. Cook onion and garlic in olive oil over medium heat until onion is tender. Add squid and tomatoes and break up tomatoes with a fork. Heat to boiling and then reduce heat and simmer (uncovered) for approx. 20 minutes, stirring occasionally.
5. Preheat oven to 350 degrees.
6. Add scallops, shrimp, water, and rice. Bring back to boiling and then reduce heat again to low. Simmer for another 10 minutes while stirring occasionally.
7. Top mixture with mussels, clams, and peas. Cover with aluminum foil. Bake for roughly 25 minutes (paella pan) or 40 minutes (Dutch oven) until liquid is absorbed.
8. Discard any unopened clams/mussels and garnish with optional lemon wedges.