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1/2 cup mixed torn fresh herbs such as parsley, chervil, basil, tarragon and chives
Salt and freshly ground pepper
Freshly grated Parmesan cheese
Cook pasta according to package directions. Drain and return it to pot. Add lemon zest and juice, butter and honey. Toss until the butter is melted. Add herbs and toss again. Season with salt and pepper. After plating, top with Parmesan. Makes 4 servings.
Per serving: 430 calories, 140 calories from fat (33 percent of total calories), 16 g fat (6 g saturated, 0 g trans fats), 110 mg cholesterol, 60 g carbohydrate, 2 g fiber, 10 g sugar, 11 g protein, 220 mg sodium.
Honey-Pepper Roasted Shrimp With Green Beans and Olives
1/4 cup honey
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
2 garlic cloves, minced
Zest of 1 orange
2 tablespoons minced fresh rosemary
1/2 cup pitted Kalamata olives
8 ounces green beans, trimmed
1 pound large peeled and deveined raw shrimp
Heat the oven to 400 degrees. Line a rimmed baking sheet with foil. Coat the foil with cooking spray.
In a medium bowl, mix honey with red pepper flakes, salt, garlic, orange zest and rosemary. Stir in olives and green beans to coat.
Spread mixture on the prepared pan and roast 20 minutes. Remove pan from oven and add shrimp, stirring them into the other ingredients. Roast for another 5 minutes, or until the shrimp are pink and firm. Serve immediately. Makes 4 servings.
Per serving: 260 calories, 60 calories from fat (23 percent of total calories), 7 g fat (1 g saturated, 0 g trans fats), 170 mg cholesterol, 25 g carbohydrate, 3 g fiber, 19 g sugar, 24 g protein, 710 mg sodium.
By ALISON LADMAN
Why wait for dessert to give your Valentine’s Day dinner a sweet touch? We’ve created a delicious savory dinner that has a sweet side thanks to a touch of honey.
Our roasted honey-pepper olives and green beans with shrimp is plated with fresh pasta tossed with a lemon-honey sauce and chopped fresh herbs.
For dessert? Keep it simple. Fresh strawberries drizzled with honey.
The Spanish — on both sides of the pond — are one people united by a passion for pig, whether lechón or jamón. And now that Spanish food is all the rage, a trend that shows no sign of slowing down, the world is in love with jamón. Serrano, for sure, but also the ultimate Spanish ham, jamon ibérico, preferably de bellota.
Cooking for Passover gets creative at local synagogues
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