Lobster Rolls

Ingredients

4 cups cooked lobster meat, cut into bite-size pieces

1/2 cup low-fat mayonnaise

1/4 cup chopped green onions

1 tablespoon chopped celery

1 tablespoon fresh lemon juice

1/2 teaspoon salt

Dash hot sauce

4 hot dog buns

Preparation

Combine first 7 ingredients. Spoon 3/4 cup salad into each bun.

Spinach, Leek, and Shrimp Pasta

INGREDIENTS

1. 1pound gemelli, fusilli, or other short pasta
2. 3tablespoons unsalted butter
3. 4leeks (white and light green parts only), halved lengthwise then crosswise
4. kosher salt and black pepper
5. 1pound peeled and deveined medium shrimp (raw)
6. finely grated zest of 1 lemon
7. 1cup heavy cream
8. 10ounces baby spinach (about 12 cups)

DIRECTIONS

1. Cook the pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, heat the butter in a large skillet over medium heat.
   Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook,
   stirring occasionally, until the leeks have softened, 3 to 5 minutes.
3. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp
   is opaque throughout, 4 to 5 minutes more.
4. Add the cream and ½ teaspoon salt to the pasta in the pot and cook over
   medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp
   mixture and the spinach and toss to combine.

Spinach Tomato Tortellini Pasta

Ingredients

• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil 

• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Bolognese Tortellini Bake

INGREDIENTS

• 2 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 lb. ground beef
• 1/2 c. red wine
• 2 tbsp. tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1/4 tsp. oregano
• kosher salt
• Freshly ground black pepper
• 2 9-oz packages refrigerated cheese tortellini
• 8 oz. mozzarella cheese, grated (about 2 cups)
• 2 tbsp. grated Parmesan cheese
• 1/4 c. torn basil, for garnish

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease a medium casserole dish and set aside.
2. Heat 2 tablespoons olive oil in large pot over medium heat. Sauté onion until soft. Add the garlic and cook until fragrant, about 30 seconds. Add the beef and cook, stirring occasionally, until no longer pink. Pour in wine and use a wooden spoon to scrape any browned bits on bottom of pan. Add the tomato paste, crushed tomatoes, and oregano. Season with salt and pepper. Bring mixture to a simmer and cook until slightly reduced, about 10 minutes. Set aside.
3. Add tortellini to prepared baking dish. Pour the meat sauce on top and stir so that pasta is evenly coated. Top with grated mozzarella and sprinkle with Parmesan. Cover with foil and bake until the cheese is melted and the pasta is cooked through, 25 minutes.
4. Garnish with basil.

Guacamole

Ingredients

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.