Here are a couple of cold ones. The shrimp is of course just the starter dish: This was served as part of a buffet dinner in Canada last summer. Everyone loved it. Prep time: 20 minutes Cooking time: 15 minutes Makes: 8 servings Ingredients for Salmon: 2 1/2 lbs salmon fillets, cut into 16, 1 inch wide fingers 3 TBSP extra virgin olive oil juice and zest of one lemon 1 garlic clove, finely chopped 1 TBSP chopped fresh dill salt and white pepper to taste lemon slices for garnish 2 to 3 cups baby salad greens Ingredients for Tzatziki Sauce: 1/2 cup yoghurt 1/4 cup sour cream 2 garlic cloves, chopped 1/2 English cucumber, coarsely grated and squeezed of its moisture 1 TBSP fresh dill chopped salt, fresh cracked black pepper and lemon juice to taste Preparation: Salmon can be cooked the night before and served cold the next day. 1. Preheat oven to 400F. Place salmon on a parchment-lined baking sheet. Combine olive oil, lemon juice and zest, garlic and dill in a bowl and brush it over the salmon. 2. Cover salmon with foil and bake for 15 minutes, or until just cooked through. Uncover and cool to room temperature. 3. Cover with plastic wrap, leaving the fish in the pan and put it in the fridge. 4. Combine the tzatziki ingredients in a bowl and store in the fridge until needed. 5. Make a bed of the salad greens on a serving platter, arrange the salmon on top, garnish with lemon slices and serve the tzatziki alongside. Source: Eric Akis Victoria Times Colonist, Victoria, B.C. ********************************************************************** Here's a lovely little recipe which I made for our last virtual dinner which was around Valentine's Day: Serving Size : 4 Ingredient -- Preparation Method -------- ------------ ------------------------ 1 lg French lettuce 16 lg Jumbo Shrimp 2 lg pink Grapefruit For dressing: 1/4 c Orange juice 1/8 c Vinegar 1/4 c Olive oil 1/8 c Corn oil 1/4 c Green olives chopped 1/4 c Onion chopped 1/4 c Parsley chopped 1 t Cayene pepper 1 t Paprika (spanish pimenton) Salt and pepper Cook the shrimps as usual, peel them. Peel the grapefruit and separate each piece, also peel the white skin, being careful to get the complete pieces. Prepare the dressing by mixing all the ingredients. To serve: put the lettuce leaves on the dish, adorn with the grapefruit and shrimp. Put the dressing on top and serve. This salad will be better if the dressing can be prepared two hours before. Exported from MasterCook Patricia Wriedt. SharonCb

This is so awesome!!! You are so generous to post and share! I am trying to figure out if these are the same recipes from a magazine that my late mother bought me a subscription for when I got my firsta partment in 2001. The only recipe I have handy s is the Secret Chocoalte Chip Cookies (still a hit). I'm tyring to find the lasagna recipe...it was like "Grandma's Best Lasagna" or something...had cottage, ricotta, parmasean, and moz cheeses. I had so much fun with these magazines, and exploring the recipes each month was such a great way to learn how to cook!! Thanks again!

Kim, you really should explore the world of seafood, as it is ideal for fast meal prep. The whole secret with cooking shrimp, scallops, and other shellfish is to make sure you don't overcook it. But the particular critter usually gives you a clue. Shrimp turns pink when it's done. Scallops turn opaque. Clams and oysters curl at the edges. The hard ones are calamari and abalone. But even they give you clues. To clean shrimp you need to remove the shells and the mud vein that runs down the back. This can be done before or after cooking, depending on recipes. Hint: Shrimp cooked in their shells are more flavorful. There are special tools for prepping shrimp. But a regular table fork works just as well. Stick one tine into the shell from the head end, pointing into the mud vein. Then push the shrimp onto the tine. The shell and vein will pop right off. If you look at the Nuts & Bolts thread I've posted a simple recipe for Shrimp & Sausage Carbonade that you might want to try. Finned fishes, too, can broaden your choices. Fish does not require a long cooking time in any recipe (the rule of thumb is to cook ten minutes for each inch of thickness). Virtually any cooking method---from poaching to deep fying, baking to barbecuing---can be used for fish cookery.

Here's a recipe which is pretty typical of the paellas served here in Spain. Your son could leave out the squid if he doesn't care for it. Does he like mussels and prawns? Still there are many ways to make a paella, other than the traditional Paella Valenciana which uses plenty of seafood. If you don't have a paella pan then any wide, shallow round heavy bottomed pan will do. A large cast iron frying pan with shallow, sloping sides should be fine. PAELLA Ingredients: 1 dozen clams or mussels 1/2 kilo/1 lb prawns 1 small chicken cut up 200 grams / 7 oz boneless pork 75 ml/ 2 1/2 fl oz olive oil 3 cloves garlic 1 bay leaf 1 small onion, minced 2 green peppers 1 squid (about 300 gr/10 oz) 2 large tomatoes, peeled 1/2 kilo/1lb short grain rice 1 1/4 litres/2 1/4 pints hot liquid 1/2 teasp saffron (1/2 gr) 10 peppercorns 1/2 teasp sweet paprika 2 teasp salt 1 small tin red pimento 100 gr/3 1/2 oz cooked peas 1. Scrub the clams or mussels and steam them open. Black mussel shells with their creamy-orange flesh are especially attractive. Remove a half shell and discard, reserving shellfish on one shell. Strain and reserve the liquid. 2. Peel the prawns, saving several, unpeeled, for garnish. Cook the unpeeled ones in a little water and set aside. Prawn shells can be boiled in water for 15 minutes, then strained, and the liquid reserved for cooking the rice. 3. Cut the chicken into very small serving pieces. Typically in Spain it would be hacked into tiny pieces for quick cooking, which unfortunately makes for bone splinters. If desired, wings, back and neck can be cooked separately for stock. Cut the pork into small cubes. 4. In the paella pan heat half the oil and in it toast the garlic and bay-leaf. Remove and set aside. 5. In the same oil, slowly brown the chicken pieces with the pork. The chicken should be half-cooked in the browning process. 6. Now add the minced onion, and green pepper cut in strips to the oil. Sauté a few minutes. 7. Add the pieces of cleaned squid and fry for several minutes. 8. Add the chopped tomatoes and raise the heat to high so that they 'fry' in the oil. Add remaining oil at this point and heat well. 9. Combine the reserved cooking liquids - prawn, mussel and chicken - plus water. You should have approximately double the volume of liquid to rice, i.e., 2 cups rice, 4 cups liquid. Add the liquid to the paella pan and cook on a high heat. 10. In a mortar or teacup crush the saffron, peppercorns, paprika, garlic, bay-leaf and salt. Dilute with a little liquid from the pan, or in a little white wine, and add to the paella. Stir it in well. Cook on a medium heat until chicken is partially cooked. 5 minutes. Add the peeled prawns. 11. Add the rice to the boiling liquid in the pan and stir it to distribute evenly. (Or, add rice to the pan first and then add boiling liquid.) 12. Cook for a few minutes at high heat, then turn the heat down and let the paella continue cooking. Shake the pan occasionally, but do not stir the rice, as this breaks the grains. The rice will crust slightly on the bottom, but should not scorch. Add a little more liquid into the centre as necessary. 13. Decorate the top with the reserved clams and mussels on the half shell, cooked, unpeeled prawns, strips of red pimento and cooked peas. 14. Remove the paella from the heat when all the liquid is absorbed and rice still slightly resistant. Let it sit 5 - 10 minutes before serving. (You may place it in a very low oven for 10 minutes.) Serve the paella with quartered lemons as garnish. Source: 'The Best of Spanish Cooking' Janet Mendel Fuengirola, Spain. P.S. Your son might enjoy reading about the way these fellows made their paella - at the link below ! SharonCb