Seared Scallops with Avocado-Parmesan Vegetable Spaghetti

After enjoying this wonderful dinner, we had quite a bit of leftover spaghetti. The next day I ate that cold. It was such a refreshing dish on a hot summery day with the fresh tomatoes, avocados, and basil! 


Ingredients:

- 1 cup (tightly packed) fresh basil, chopped
- 3 Tbs almond slivers
- 2 cloves garlic, minced
- 1/4 cup grated parmesan
- 1/2 tsp. salt and pepper 
- 1 tomato, chopped
- 1 avocado, chopped
- About 4 to 6 oz. vegetable spaghetti
- 1/4 cup olive oil
- 2 Tbs butter
- 1/2 lb. sea scallops
- 1/4 tsp. Old Bay Seasoning

Add basil, almonds, garlic, parmesan cheese, salt, pepper, tomato, and avocado in a bowl. Toss lightly. Set side. 

Cook spaghetti per instructions on the box. Drain and let cool slightly. Stir in olive oil. Add the basil mixture and combine.

Add butter to a large skillet over medium-high heat. Pat sea scallops with a paper towel to soak up any moisture. Sprinkle Old Bay Seasoning over sea scallops. Sear sea scallops for about 2 minutes on both sides. Remove to a plate.

Add spaghetti to a plate and arrange scallops on top. Garnish with a little more fresh basil and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Love is that condition in which the happiness of another person is essential to your own."* - Anonymous

Chilled Sweet Corn Soup

Who wants hot soup when it's 100 degrees outside? This chilled corn soup is very refreshing and creamy, and can be topped with just about anything you'd like. I topped mine with fresh basil pesto as well as bacon and sour cream. 

Ingredients:

- 4 large ears of sweet yellow corn, cooked and shucked (about 3 cups corn)

- 2 Tbs unsalted butter

- 1/2 cup yellow onion, chopped

- 2 garlic cloves, chopped

- 1/2 tsp. coarse salt

- 1/2 tsp. pepper

- 1 cup water

- 2 Tbs olive oil

- 1 tsp. white wine vinegar

Toppings of your choice: bacon, sour cream, pesto, corn relish, etc. 

Cut kernels from corncobs and place in a bowl. Using a grater, scrape pulp from corncobs into another small bowl. Discard cobs.

Melt butter in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper and let cook until tender, about 4 minutes, stirring often. Add water and reserved corn pulp. Bring to a boil and then reduce heat and let simmer 4 minutes. Transfer to a blender and add olive oil. Remove center piece from blender lid to allow steam to escape. Hold a towel loosely over the lid to prevent any hot liquid from splashing on you. Process until smooth. Pour mixture into a bowl, add vinegar, and stir. Cover and place in the refrigerator until chilled. Spoon into small bowls and top with your favorite toppings. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"H.O.P.E - Hold on. Pain ends." - Anonymous

Chicken and Shrimp Kabobs with Basil Oil

Summer vegetables, fresh shrimp, juicy chicken and mouthwatering pineapple make these brightly colored kabobs easy to make and even easier to eat!

Ingredients:

- 12 (10-inch) wooden skewers
- 2 cups water
- 2 cups loosely packed fresh basil leaves
- 1 Tbs white balsamic vinegar
- 3/4 cup olive oil, divided
- 2 tsp. coarse salt, divided
- 1 tsp. black pepper, divided
- 1 1/2 to 2 lb. boneless skinless chicken breast, cubed
- 1 lb peeled and deveined raw medium shrimp
- 1 orange bell pepper (red or yellow is fine as well)
- 1 large zucchini, cut into 1/2" to 1" pieces
- cocktail tomatoes
- fresh pineapple, cubed

Soak wooden skewers in water 30 minutes and then drain. In a medium sauce pan, bring 2 cups water to a boil. Add basil and stir constantly until all the leaves have wilted. Drain and pat leaves with a paper towel. Place basil, vinegar, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a blender. Process until smooth.

Preheat grill to 400 degrees. Thread chicken, shrimp, bell pepper, zucchini, tomatoes and pineapple on each skewer. Drizzle remaining 1/4 cup olive oil over skewers and sprinkle with remaining salt and pepper. Grill, turning skewers after 3 to 5 minutes, until chicken is done (the shrimp will cook a lot faster than the chicken). Transfer kabobs to a serving platter and brush evenly with basil oil. Use remaining basil oil for dipping sauce. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Don't waste your time looking back. Keep 

moving forward." - Anonymous