Red Curry Shrimp

I've been experimenting with red curry sauce -- trying to get the perfect balance of flavors and heat. This is getting pretty close. Flavorwise, it hits the mark. But for consistency, I'd rather have it a little more creamy. Keep an eye out for "take two".

How to Make It:

Saute shrimp in vegetable oil until just cooked through at medium high heat. Lift out shrimp being careful to leave the shrimp infused oil. Add and mix together the thick top part of a can of unsweetened coconut milk, 1/4 cup watery part of coconut milk, 2 teaspoons fish sauce and 1 1/2 tablespoons red curry paste. Add ground red pepper to taste.

Stir constantly as the sauce cooks and reduces. After about 10 minutes, the sauce will get to a nice thickness. Add shrimp back in and toss to coat. Remove from heat and serve over rice, noodles or spiralized zucchini (as I have done here). I also topped this with a sprinkling of crispy onions for a little extra texture and flavor. Yum!

Lettuce-less Summer Salad

I went through a serious salad phase. At one point, I was just tired of lettuce. This lettuce-less salad is a great summer-time complement to any main course. Or add some protein and make it your main course. Salmon or shrimp make great toppers.

How to Make It:

• 3 Roma tomatoes

• 1 orange bell pepper

• 1 very ripe avocado

• 1 fresh ear of corn

• 2 tablespoons chopped cilantro

• 2 tablespoons crumbled goat cheese

• 1 lime

• Salt & Pepper to taste

Chop the tomatoes and bell pepper into bit sized pieces. Dice the avocado. Scrape the corn from the cob. Add chopped cilantro and crumbled goat cheese. Squeeze in lime juice. Salt and pepper to taste. Then toss it all. It's important that the avocado is very ripe because it blends with the lime, salt & pepper to make a wonderful fresh dressing.

Lunch Time Lettuce Wrap Tacos

A mini lettuce wrap taco bar makes one of our favorite low-carb, easy and fun lunch time options. After a few experiments, we nailed the lettuce wrap taco experience with these refinements: 1. Artisan Romaine Lettuce (available at Safeway) makes the perfect little shell with structural integrity, and 2. the seasoned taco beef is decidedly less juicy than typical taco beef making the eating experience much less messy.

How to Make It:

Pick up your favorite taco fixin's. Here we had:

• roasted salsa

• shredded Mexican cheese packet

• sour cream

• ground beef and taco seasoning

For the taco seasoning, you can pick up a seasoning packet or make it yourself. If you do pick up a packet, just remember to not as as much water as the recipe typically calls for. Otherwise, you will end up with a messy eating experience.

My taco seasoning recipe:

Brown 1 pound of ground beef. Set to a low simmer and add the following ingredients. Let the flavors simmer together with the beef about 10 minutes and serve!

• 1/4 cup salsa

• 1 teaspoon ground red pepper

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1 teaspoon ground chili chipotle

• 1 teaspoon garlic powder

• salt to taste

Shrimp & Scallops in a Creamy White Wine Sauce

I've been experimenting with sauces lately. Trying to come up with a super yummy sauce that uses white wine as a dominant flavor. I think I got it with this. This sauce really compliments the flavors of the shrimp, scallops and fresh corn! And, bonus, this dish is ready in about 30 minutes!

How To Make It

• 1/2 lb. of shrimp

• 1/2 lb. of scallops

• 1 tablespoon olive oil

• 2 tablespoons minced fresh shallots

• 1 cup dry white wine

• 1 cup heavy cream

• juice of 1/2 fresh lemon

• Salt to taste

• 1/4 cup fresh corn

• 1/4 cup fresh chopped tomato

• 1 teaspoon fresh oregano, minced (plus a piece for garnish)

• 2 large zucchini, spiralized

Sprinkle the shrimp and scallops with salt and then sauté them in olive oil until the shrimp is pink and scallops whiten and just start to brown, about 2 1/2 minutes per side. Be sure to use a sauté pan that's the right size to allow the shrimp and scallops to lay in a single layer in the pan. Once cooked, remove from pan and set aside on a plate. Cover with aluminum foil to keep warm. Sauté the shallots in the same pan until soft and a little browned, just a few minutes should do it. Add wine and stir until the pan is deglazed, about a minute. Add cream, lemon juice and salt. Increase heat to medium high and let the sauce boil (stirring often) until it reduces to a little thicker than you would like (about 10 minutes), because next you will add the corn and tomato and this will add some liquid to the sauce. Reduce heat to medium, then add corn, tomato and fresh oregano and cook about 7 more minutes (add shrimp and scallops back in a couple of minutes before this part is done). While you're cooking, zap the zucchini noodles for 3 minutes on high in the microwave. Dry them with a paper towel or kitchen towel to reduce moisture. Toss with the shrimp and scallops mixture and serve for a delicious, fresh meal in less than 30 minutes!

Caprese Salad

This delicious, fresh salad is a regular side in our household. And one of Michael's favorites!

How to Make It:

Dice about 1 teaspoon shallots and let that marinade with a tablespoon of balsamic vinegar. Halve some grape or cherry tomatoes. Cut up some fresh mozzarella cheese into bite sized pieces. Slice fresh basil into strips. Drizzle with olive oil and toss with your shallot/balsamic mix. Add salt and fresh ground pepper and you've got a simple, great side!