Squid Fusili Salad

Light on the tummy but heavy on flavor, this is one seafood dish you're going to love!

Ingredients:

1/2 kilo squid, cleaned and sliced into rounds
Salt
Pepper
1/4 teaspoon paprika
Peanut oil, for stir frying
1 teaspoon sesame oil
250 grams cooked fusilli
1 bunch mixed greens,
1/3 cup sunflower seeds
Cherry tomatoes
1/2 carrot, grated
1 bottle Italian dressing
1/4 cup toasted walnuts
Handful of arugula

Directions:

1. Season squid with salt, pepper and AJI-NO-MOTO Umami Seasoning.

2. Stir-fry squid with peanut oil. Drizzle with sesame oil and add paprika.

3. Toss squid with fusilli, greens, walnuts, sunflower seeds, tomatoes and dressing.

Chicken with Artichokes and Angel Hair

Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.

Prep: 25 minutes

Total: 25 minutes

Ingredients

Serves 4

• Coarse salt and ground pepper
• 1/4 cup all-purpose flour
• 8 thin chicken cutlets (about 1 1/2 pounds total)
• 2 tablespoons olive oil
• 1 cup reduced-sodium chicken broth
• 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
• 2 tablespoons rinsed and drained capers
• 2 tablespoons butter
• 8 ounces angel-hair pasta
• 1/2 cup parsley leaves

Directions

1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.

2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.

3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Sesame Shrimp

Sesame Shrimp, coated in fragrant sesame seeds and quickly seared in a tiny bit of sesame oil, are full of flavor and very low in fat.

Ingredients

Serves 4

• 4 tablespoons sesame seeds
• 1 to 2 tablespoons dark sesame oil
• 1 to 2 tablespoons rice vinegar
• 2 to 3 tablespoons low-sodium soy sauce
• 12 large shrimp, peeled and deveined, tail portion of shell removed
• Four 6-inch bamboo skewers

Directions

1. In a small skillet over medium heat, toast the sesame seeds until fragrant. In a shallow dish, combine 2 tablespoons of the sesame seeds with the sesame oil, vinegar, and soy sauce. Thread 3 shrimp onto each skewer, piercing each at the head and tail, and place in the marinade. Turn to coat and set aside for 10 minutes.
2. Spread the remaining 2 tablespoons of sesame seeds on a plate. Transfer the skewers to the plate and coat with the sesame seeds. Heat the skillet over medium-high heat and sear the skewered shrimp for 2 to 3 minutes per side, or until opaque. Pour the remaining marinade over the shrimp and cook until the marinade thickens.
3. Place the skewers on a plate and pour the marinade over. Serve warm or at room temperature.

Classic Cheeseburger

Ingredients

Serves 4

• 2 pounds ground beef, preferably chuck
• 2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 3 ounces cheddar or Monterey Jack cheese, sliced 1/4 inch thick
• 4 hamburger buns
• 2 tomatoes (12 ounces), sliced
• 8 leaves Bibb lettuce (1 small head)
• 1 small red onion, sliced

Directions

1. Heat a grill or grill pan to medium high. Season meat with salt and pepper, mix very lightly, and shape into four patties. Grill hamburgers 4 to 6 minutes per side for rare and 9 to 11 minutes for well done. If making cheeseburgers, lay cheese slices on top of the hamburgers after they have been flipped.

2. Serve immediately on buns (toasted, if desired), topped with tomatoes, lettuce, and onion slices.

Grilled Chicken with Cucumber, Radish, and Cherry Tomato Relish

Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While the chicken cooks, the vegetables -- cucumber, radishes, red onion, and cherry tomatoes -- steep in a vinegary mix until they're lightly pickled. Fresh mint leaves give the dish an herbal fragrance and finish.

Ingredients

Serves 6

• 1/4 cup white-wine vinegar, plus more to taste
• 1/4 cup water
• 1 teaspoon sugar
• 2 garlic cloves, smashed
• 1 small jalapeno chile, stem, ribs, and seeds removed (optional), quartered
• Coarse salt and freshly ground pepper
• 1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice
• 5 radishes, very thinly sliced
• 8 ounces cherry tomatoes, halved, or quartered if large
• 1 small red onion, cut into 1/4-inch dice
• 6 boneless, skinless chicken breast halves (2 pounds)
• Vegetable oil, for grill
• 1 cup fresh mint, torn into 1/2-inch pieces, plus sprigs for garnish

Directions

1. Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.

2. Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.

3. Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

Ginger Shrimp with Charred Tomato Relish

Green tomatoes are artlessly blooming red tomatoes -- appropriately their lower amoroso agreeable and hardly acerb taste. Charring makes them softer and easier to peel. To barbecue the shrimp use 8-inch board skewers, which you'll acquisition in some supermarkets and accouterments stores.

Prep: 45 minutes
Total: 1 hour 20 minutes

Ingredients

Serves 4

* 2 garlic cloves, minced
* 1 1/2 tablespoons grated bald amber (2-inch piece)
* 3 tablespoons vegetable oil, additional added for grill
* 20 extra-large shrimp (about 1 pound), peeled, deveined, cape larboard on
* 4 accomplished asset tomatoes, bisected lengthwise
* 2 average blooming tomatoes, bisected lengthwise
* Coarse alkali and afresh arena atramentous pepper
* 2 tablespoons beginning adhesive abstract (1 lime)
* 1 tablespoon minced beginning jalapeno pepper (with seeds)
* 1 teaspoon sugar
* 1 tablespoon chopped cilantro
* 1 tablespoon chopped basil

Directions

1. Soak 20 skewers in a pan of baptize for 30 minutes.

2. In a average bowl, activity calm garlic and ginger. Transfer bisected of the admixture to a ample basin and activity in 2 tablespoons oil. Add the shrimp, bung until analogously coated, and again awning and air-condition for 30 minutes. Awning actual garlic-ginger admixture and refrigerate.

3. Heat barbecue to hot; agilely oil grates. In a average basin bung asset and blooming tomatoes with actual tablespoon oil; division with alkali and pepper. Barbecue tomatoes, cut ancillary up, until banknote are broiled and beef is tender, 4 to 6 account for the asset tomatoes, 8 to 10 account for the blooming tomatoes (if the blooming tomatoes are actual hard, this may booty longer). Be accurate as you grill, as the abstract from the tomatoes and the oil on their apparent may account flare-ups.

4. When tomatoes are air-conditioned abundant to handle, abolish and abandon banknote and seeds. Finely chop beef and add to basin with aloof garlic-ginger mixture. Add adhesive juice, jalapeno, sugar, cilantro, and basil.

5. Division shrimp with alkali and pepper. Thread shrimp, lengthwise, assimilate able skewers (going through appendage and top of shrimp), one shrimp per skewer. Barbecue until shrimp are blurred throughout, about 2 account per side.

6. To serve, abode skewered shrimp on a basin with a basin of the relish.

Chicken Burgers

In this recipe, submitted by Everyday Food reader Deurie Barker of Sanford, North Carolina, dark-meat chicken makes the patties as savory and juicy as beef burgers. Saute the vegetables until they're fully tender for the best flavor and texture.

Prep: 20 minutes
Total: 40 minutes

Ingredients

Serves 4

• 2 tablespoons vegetable oil, such as safflower
• 1 small onion, finely chopped
• 1/2 yellow or orange bell pepper, chopped
• 1 celery stalk, finely chopped
• Coarse salt and ground pepper
• 1 pound ground dark-meat chicken
• 4 hamburger buns
• Lettuce, tomato, and mayonnaise, for serving

Directions

1. In a large skillet, heat 1 tablespoon oil over medium. Add onion, bell pepper, and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a medium bowl; cool to room temperature (reserve skillet).
2. Add chicken to vegetable mixture in bowl; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix to combine. Shape mixture into four 4-inch-wide patties.
3. In reserved skillet, heat remaining tablespoon oil over medium; cook patties until browned and cooked through, 6 to 8 minutes per side. Place chicken burgers on buns, and top with lettuce, tomato, and mayonnaise.