Recipe Sifter

Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.

Grilled lamb kabobs marinated overnight in lemon, oregano, and garlic with skewered bell peppers, eggplant, summer squash, and cherry tomatoes.

Moroccan-spiced grilled flank steak marinated overnight in cumin, ginger, turmeric, chili powder, lemon juice, and olive oil. Sliced thin and served with heated marinade.

Herb-loaded tomato barbecue sauce sweetened with honey and spiked with cumin, coriander, chili powder, and Tabasco. Simmers for 30 minutes and makes 5 cups of bold, versatile basting sauce.

Italian baked chicken marinated in olive oil, lemon juice, garlic, oregano, and white wine. A simple six-ingredient recipe with classic Mediterranean flavors.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Fish en escabeche: poached white fish marinated for two days in citrus, olive oil, jalapeños, and olives, then tossed with fresh tomato and avocado. A vibrant Mexican ceviche-adjacent appetizer served on crackers or tortilla chips.

Hearty vegetarian chili with kidney beans, chickpeas, and bulgur wheat for meaty texture. Loaded with vegetables, chili powder, cumin, and tomato juice. Vegan and filling.

Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.

Lemon oregano chicken thighs: pan-seared until golden, then roasted in a bright lemon-butter-oregano pan sauce. A fast Greek-leaning weeknight dinner with crispy skin and tender meat.

Louisiana BBQ shrimp skewers with a homemade sauce of ketchup, cider vinegar, Worcestershire, hot sauce, and bacon drippings. Sauce mellows for a week before grilling for deep, layered flavor.

Italian seafood risotto layered with shrimp, scallops, squid, mussels, and clams in a white wine garlic broth. Finished with bright gremolata and fresh herbs for a restaurant-worthy showstopper.

Monkfish kebobs marinated in white wine, lemon, garlic, and herbs then broiled with onions, peppers, zucchini, cherry tomatoes, and corn on the cob. Firm, meaty fish that holds up on skewers.

Red chili nightmare: a wild Mexican-style red chili with beef, sausage, pinto beans, almonds, sesame, chocolate, and a dozen green chiles. Mole-inspired, fiery, and not for the timid.

Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.

Turkey fajitas marinate cooked turkey strips in lemon, garlic, and oregano, then top corn tortillas with a sweet-tangy onion relish and grated cheese. Lighter Tex-Mex weeknight dinner.