Organic Spring Greens With Clementines, Candied Walnuts and Dried Cranberries

Clementines are still in season and I love eating them out of hand or putting them in a salad. The combination of fruit and nuts in salads works really well and even kids like it. When Clementines are not in season, I supreme oranges and use them. What does supreme mean? It means removing all the membrane and pith from an orange so all you have is pure fruit that shines. Here's an excellent youtube video that teaches you how to supreme an orange.

Now, back to the salad. When you’re in a big hurry and are willing to spend a little more for the convenience, substitute Trader’s Joe’s pomegranate seeds for the fresh fruit. They are packaged fresh in the lettuce greens section of the refrigerator case. They also add a bit more crunch to the salad and are beautiful to look at. I had this salad for lunch yesterday with some pita bread and it really hit the spot.

Serves 4-6 as an appetizer, 4 as a light lunch

Ingredients:

• 1 bag Trader Joe’s Organics Baby Spring Mix
• 1 bag Trader Joe’s Organic Dried Cranberries
• 1 package Trader Joe’s Candied Walnuts
• 1 bag Trader Joe’s Premium Clementines
• Dressing of your choice
• 1 multi grain baguette

Preparation:

1. Arrange salad plates and divide salad mix evenly on plates, keeping it narrow and high rather than shallow and wide. Avoid dressing the salad until the last minute.
2. Wash and dry one Clementine per plate. Peel and section, removing any membrane, and arrange on top of salad greens.
3. Sprinkle each salad with 1 heaping tablespoon each candied walnuts and dried cranberries.
4. Serve with dressing of your choice and a loaf of Trader Joe’s multi grain baguette or other fresh baked bread.

Pasta With Escarole & Beans

This is just about one of the fastest, healthiest, and cheapest dinners one can prepare for a casual family dinner. It's super fast if you make the beans ahead or buy canned. Please don't cringe at the anchovies, unless you're a vegetarian and want to omit them. I grew up eating them at home and have learned to use them as a seasoning ingredient in many dishes where they go undetected. The flavor of the anchovies blends with all the other ingredients to achieve an added level of richness. Yes, this is a rich tasting dish. Try it and let me know what you think. Resist the temptation to use more pasta; you will overwhelm the greens and beans and the dish will be too dry.

Serves 4-6
Ingredients:

• 2-3 tablespoons extra virgin olive oil
• 3 cloves garlic, peeled and sliced thin
• 4 anchovy fillets (optional)
  
• 1 teaspoon red pepper flakes
• 2 heads escarole
• 2 cups cooked cannelini or other white beans
• 3 cups vegetable or chicken stock
• 3/4 teaspoon kosher salt or sea salt or to taste
  
• 1/2 pound pasta,preferably whole grain penne, rigatoni or fusilli
  
• Parmigiano-Reggiano cheese, grated
  

Preparation:

1. Remove tough outer leaves and any damaged leaves from escarole head and discard. Lay escarole on cutting board and cut leaves crosswise into 2 inch wide strips. Rinse in several changes of water until dirt free. Set aside. Set pasta water to boil.
2. Place a large, deep casserole over medium heat and add olive oil. When oil begins to shimmer add garlic, cook for one minute, then add pepper flakes and anchovies. Stir with a wooden spoon, mashing up the anchovies as they begin to cook. When garlic is golden, add escarole, beans stock and salt and turn heat to high. Stir and cover until it comes to a boil. Lower heat to a simmer and cook, stirring occasionally, until escarole is cooked through, about 12-15 minutes.
3. Meanwhile, cook pasta according to box directions. Drain, reserving 1 cup cooking liquid in case pasta is too dry. Add pasta to escarole mixture and stir to combine. If dish it too dry, add pasta cooking liquid in small amounts until desired consistency is reached. It should be neither too dry nor too soupy. Taste and adjust seasoning.
   
4. Serve with a liberal sprinkling of grated Parmigiano-Reggiano.
   

George's Bank Scallops Sauteed with Garlic and White Wine

Looking for a super-fast yet elegant and delicious dinner? These scallops are delicate and satifsying. I normally do not use frozen seafood, except shrimp, but have found a few products at Trader Joe's that actually have the taste and texture of fresh. Their frozen New England sea scallops were touted as George's Bank scallops in their flyer and I believe they are. Defrost them overnight in the refrigerator for best results and cook them with a little olive oil, garlic and white wine. I served them with Trader Joe's fresh green beans with a little olive oil, lemon juice, salt and pepper. We used some of their 7 grain bread to mop up the luscious white wine sauce. Serve with the same wine. I recommend a crisp white wine like Sauvignon Blanc and many can be had for under $10, especially those from New Zealand. I used a Domaine du Salvard 2005 Cheverny from the Loire Valley in France, about $12 and well worth it.

Serves 4:

Ingredients:

• 1 bag frozen Trader Joe's New England Scallops, defrosted
• 1 clove garlic, finely minced
• 1 cup good white wine, such a Sauvignon Blanc, Semillon or no/low oaked Chardonnay
• extra virgin olive oil
• Trader Joe's sea salt
• pepper
  

Preparation:

1. Defrost scallops overnight in the refrigerator. I always place inside a ziploc bag just in case.
2. Remove defrosted scallops from bag and blot dry on paper towel lined cutting board. Sprinkle with sea salt and pepper on one side only.
3. Preheat a 12 inch skillet, preferably cast iron, over medium-high heat. Chop garlic and set aside.
4. Add about 2 tsp. olive oil to skillet and tip to distribute oil evenly along bottom. Using tongs, place scallops one by one into pan, seasoned side down, without crowding them. If you crowd them, they will steam instead of saute and not get a golden color and crunchy texture. When they are golden on one side, after about 2-3 minutes, flip them over and add the garlic. Cook until golden on the second side, another 2-3 minutes. Do not overcook!
5. Remove cooked scallops from skillet and place in a serving bowl; cover to keep warm. Immediately add wine to skillet, turn heat to high, and stir to deglaze pan (incorporate browned bits).
6. Reduce wine to almost 1/3, then pour over scallops and serve. Bon appetit!