Short Ribs with Black Barley and Mushrooms

Prep. 25 min.

Cook. 2 hrs.

Stand. 3 hrs.

1 Cup Black or Purple Barley

6 Beef Short Ribs

2 Tbsp. Extra-Virgin Olive Oil

1 medium Onion, cut in thin wedges

8 Oz. Shilitake Mushrooms, trimmed and halved

3 1/2 Cups reduced-sodium Beef Broth

2 Star Anise

1/4 Tsp. Salt

1/2 Tsp. cracked Black Pepper

2 Tbsp. coarsely ch

opped fresh Italian Parsley

2 Garlic Cloves, minced

2Tsp. shredded Lemon Peel

freshly groung Black Pepper

1. In a large heatproof bowl combine barley and enough boiling water to cover completely. Let stand at least 3 hours or up to 24 hours; let drain.

2. Trim any surface fat from ribs; season with salt and groung black pepper. In a 4-quart Dutch oven brown ribs on all sides, half at a time, in hot oil, over medium-high heat. Now remove the ribs; thenet aside. Discard all but 1 Tbsp. drippings in Dutch oven; reduce heat to medium. Add onions and mushrooms. Cook and stir about 5 minutes or until onion is tender.

3. Return ribs to pan. Add barley,broth, star anise, salt, and cracked black pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 hours or until ribs and barley are tender. Remove ribs; set aside. Simmer barley mixture, uncovered, until barley is thickened (some liquid will remain). Remove and discard star anise.

4. In a small bowl combine parsley, garlic, and lemon peel.

To service, spoon barley mixture over beef ribs. Sprinkle with parsley mixture and freshly ground black pepper.

Makes 4 servings.

Grain change-up. Substitute cooked regular pearled barley for the black barley. Omit step 1; begin with step 2.

Let me know what you think of this recipe. If you have a question or a comment, please let me know.

Thanks for reading this recipe.

Creamy Carrot and Millet Soup with Grilled Cheese Croutons

Millet cooks very quickly and has a real mild sweet taste.

Prep. 15 min.

Cook. 45 min

2 Tbsp. Butter

1 medium Onion, chopped

1 Lb. Carrots, peeled and chopped (about 3 Cups)

1/2 Cup Millet

2 1/2 Cups reduced-sodium Chicken or Vegetable Stock or Broth

1/3 Tsp. Salt

1 1/4 Cups Milk

1/2 Cup Creme Fraiche or Sour Cream

1 Recipe Grilled Cheese Croutons, below (optional)

3 Green Onions, sliced

2 Tbsp. chopped fresh Dillweed

Paprika and coarse Salt (optional)

1. In a 3 to 4 quart pot melt butter over medium heat. Add onion; cook for 10 minutes until tender. Add the carrots, millet, stock, and salt. Bring to boiling over high heat. Reduce heat to low. Cook, covered for 35 minutes until millet and carrots are very tender. Let cool  slightly.

2. Transfer carrot and millet mixture to a food processor. Cover and process until completely smooth, scraping down sides as necessary. Add milk and creme fraiche. Cover and process until smooth.

3. Return carrot and millet mixture to the pot; cook and stir over low heat until heated through. For a thinner texture, stir in additional milk. To serve, top with Grilled Cheese Croutions, if desired. Sprinkle with green onion and dillweed, as well as paprika and coarse salt if desired.

Makes 4 servings.

Grilled Cheese Croutions: Cut6 Oz. French Baguette into 1/4 inch thick slices. Brush one side of each with olive oil. Sandwich 2 Oz. shredded Gruyere or Swiss cheese between 2 baguette slices, oiled side out. Repeat with remaining slices. In a large nonstick skillet toast sandwiches over medium heat about 2 to 3 minutes per side or until golden. Cool slightly; cut into pieces.

Let me know what you think about this recipe. Tell me if you like it or not,if you have a comment; please let me know.

Thanks for reading.

Crunchy Grain Cakes with Strawberry Salad

The crucch y, hearty grain blends, rice cakes, are a wonderfully simple great pilaf. These crunchy, cakes have a golden ; crispy crust. The rice cakes are made with sweet strawberries and crunchy bok choy.

Prep. 25 min.

Cook 13 min.

Oven 200 deg.

Grain Cakes

1 Cup mixed Whole Grain Rice

1/4 Cup Greek Yogurt

1 Egg, lightly beaten

2 Tbsp. fine dry Whole Wheat Bread Crumbs

11 Tsp. Paprika

1/3 Tsp. Salt

1/4 Tsp. cracked Black Pepper

1/3 to 1 Tsp. Cumin Seed

2 to 3 Tbsp. Extra-Virgin Olive Oil

1/3 Cup chopped Red Onion

Strawberry Salad

2 to 3 bunches Baby Bok Choy, separated into leaves (or 8 Cups corsely chopped Regular Bok Choy)

1 Lb. Strawberries, sliced

1/3 Cup thinly sliced Red Onion

1/4 Cup Walnut Oil or Extra-Virgin Olive Oil

2 Tbsp. fresh Lemon Juice

1 Tbsp. Honey

1 Tsp. Dijon-Style Mustard

1 Clove Garlic, minced

1/2 Tsp. Salt

1/4 Tsp. cracked Black Pepper

1. For Grain Cakes, preheat oven to 200 degrees F. Grease alarge baking sheet; set aside. In a large saucepan cook rice according to the package directions for the minimum time suggested, omitting any fat or seasoning packets; then drain well.

2. Meanwhile, in a large bowl whisk together yogurt, egg, bread crumbs, paprika, salt, and pepper. Add rice to yogurt mixture; stir to combine.

3. In a large nonstick skillet cook and stir cumin seed in 1 Tbsp. hot oil for 2 minutes. Add red onion; cook 3 to 5 minutes more or until onion is tender. Stir cumin seed and onions into rice mixture; cool slightly. Form mixture in to 3-inch patties. Heat remaining oil in the skillet over medium heat. Cook patties, half at a time, about 2 minutes each side or until crisp. Place in a single layer on the prepared baking sheet. Transfer to oven to keep warm.

4. For Strawberry Salad, in a large bowl combine bok choy, strawberries, and red onion; toss to combine. For the dressing, in a small screw-top jar combine walnut oil,lemon juice, honey, mustard, garlic, salt, and pepper. Cover and shake well to combine. Pour dressing over salad; toss to combine.

Serve with Grain Cakes

Makes 4 servings.

Farro, Cherry Tomato, and Asparagus Casserole

Farro is a food product composed of grains of certain wheat species. Farro is often used in dishes such as salads and soups. It’s also used to make pasta or bread, after it’s ground into flour.  The three types are known as farro piccolo, farro medio, and farro grande.

Prep: 20 min.

Bake: 20 min.

Oven: 400 degrees

Cook: 30 min.

Stand: 15 min.

2 Tbsp. Extra-Virgin Olive Oil

3 Large Shallots, chopped

1 1/3 Cups pearled Farro or Farro, rinsed and drained

3 Cups Reduced-Sodium Chicken Stock or Broth

1/2 Tsp. Salt

1/3 Tsp. ground Black Pepper

1 Cup shredded Carrots

1 Cup Cherry Tomatoes, halved

1/3 Cup fresh Basil, shredded

4 Eggs, lightly beaten

1 1/2 Cups Half and Half or Light Cream

1/2 Cup grated Asiago Cheese

1/3 Cup Whole Wheat Bread crumbs

2 Tbsp. coarsely chopped fresh, Italian Parsley

6 to 8 Oz. fresh Asparagus Spears, trimmed

fresh, Basil Leaves

1. Grease or oil a 2-quart gratin or a baking dish; set aside. In a medium saucepan heat oil over medium heat. Add shallots; reduce heat to medium- low. Cook 5 minutes or until tender. Add farro; stir to coat. Add stock, salt, and pepper. Return to boiling; Reduce heat. Simmer, uncovered, for 20 to 25 minutes for pearled farro (or 45 to 50 minutes for regular farro) or until tender.

2. Remove farro from heat. Stir in carrots, tomatoes, and 1/3 cup basil. Cover; let stand 5 minutes.

3. Preheat oven to 400 degrees F. Scrape farro mixture into prepared casserole dish; spread into a thin layer. In a medium bowl whisk together eggs, half and half, and cheese. Pour egg mixture over farro mixture; stir to combine.

4. In a small bowl combine bread crumbs and parsley; sprinkle over casserole dish. Place asparagus spears in a crisscross pattern over the top of the dish. Lightly coat the asparagus and crumb mixture with olive oil cooking spray.

5. Bake, uncovered for 20 to 25 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. To serve, sprinkle with fresh basil.

Makes 4 servings.

Black Rice Salad with Snap Peas, Carrots, and Almonds

Black rice has a deep black color, and it turns a deep purple when cooked. Its color is due to its anthocyanin content. The grain has a mild, sweet taste that has a very large appeal.

Prep: 20 min.

Cool: 1 hr.

Cook: 30 min.

2 Cups Black Rice

4 Cups Microgreens and/or shredded Cabbage

4 Small Carrots, sliced and/or coarsely chopped

8 Oz. Sugar Snap Peas, trimmed, halved lengthwise, and coarsely chopped

4 Green Onions, diagonally sliced

1/4 Cup Fresh Lime Juice

1/4 Cup Honey

1/3 Cup Tamari Sauce

1/3 Cup Canola Oil

2 Tsp. Wasabi Paste

1/3 Cup Marcona Almonds

1. In a 2 to 3 quart saucepan bring 3 3/4 cups of water to boiling; add rice. Reduce heat to low; cover tightly. Cook 30 minutes or until all of the water is absorbed. Let cool. Transfer to a large bowl. Add microgreens, carrots, snap peas, and green onions, toss to combine.

2. For dressing, in a medium bowl whisk together lime juice, honey, tamari sauce, canola oil, and wasabi paste. Pour dressing over rice and vegetables; toss to combine. Sprinkle with Marcona almond.

Makes 8 servings.

Grain change-up: Substitute cooked farro or wheat berries for the black rice. Omit step 1: begin with step 2.

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Bulgur Salad with Chickpeas, Feta, and Mint

Bulgur is a whole wheat grain cracked and partially pre-cooked. Bulgur is very high-fiber plus low-fat and is a vegan food ingredient. Bulgur is not suitable for people who are on a gluten-free diet. Also this is a very good grain because it’s one of the quickest to cook.

It’s most commonly found in salads, and it can be used just like rice. Feta cheese is a rich and creamy very soft cheese from Greece. It’s made from sheep’s milk, although many are now made with goat’s milk or a mixture of the two.

1 Cup Bulgur

1 Tsp. Salt

2 1/2 Tbsp. Olive Oil

9 Cloves Garlic, thinly sliced

1/4 Cup Red Wine Vinegar

1/4 Cup Olive Oil

1 1/4 Tsp. finely shredded Lime Peel

3 Tbsp. Lime Juice

1 Tsp. cracked Black Pepper

3 Cups shredded Roasted Chicken

1 15-Oz. Chickpeas or Cannellini Beans (White Kidney Beans),rinsed and drained

1 Cup chopped-Orange, Red, and/or Yellow Sweet Pepper

4 Oz. Feta Cheese, cubed

1 1/4 Cup coarsely chopped fresh Flat-Leaf Italian Parsley

1 1/4 Cup coarsely chopped fresh Mint

1. In a medium saucepan bring 1 2/3 cups of water to boiling. Add bulgur and 1/2 tsp. of the salt. Return to boiling; reduce the heat. Simmer, covered, for about 10 minutes or until water is absorbed and bulgur is tender. Transfer to a large bowl.

2. In a small saucepan heat 2 1/2 Tbsp. olive oil over high heat. Add garlic; reduce heat to medium high. Cook and stir 30 to 50 seconds until garlic starts to turn golden around the edges. Remove from heat. Stir garlic and oil into bulgur.

3. For the dressing, in a screw-top jar combine red wine vinegar, 1/4 cup olive oil, lime peel, lime juice, remaining 1/2 tsp. salt, and pepper. Cover and shake well. Stir dressing into bulgur. Add chicken, cannellini beans, sweet pepper, feta cheese, 3/4 cup of the parsley, and 3/4 cup of the mint to bulgur mixture; toss to mix well. To serve, top with remaining parsley and mint.

Makes 6 servings.

Grain change-up: Substitute 2 1/2 cups cooked brown rice or quinoa for the cooked bulgur. Omit step 1; begin with step 2.

Red Quinoa Salad with Raspberries and Beets

Grain the small hard seed of any cereal plant as wheat or corn. Quinoa was formerly classified as Goosefeot family. Quinoa is a grain-like crop grown primarily for its edible seeds. Red quinoa has a soft sweetness to them, their great with fruit. For this recipe if you don’t have red quinoa, you can use golden or black quinoa; its just as good.

Prep. time is about 30 to 35 min. Cooking time is 15 min. after cooking let stand for 5 min.

1 Cup Red Quinoa, rinsed and drained

1 1/3 Cups Fresh Raspberries

1 Small Red Fresno or Red Jalapeno Chile, halved and seeded

2 Tbsp. Chopped Shallots

1 Tbsp. Sugar

1/2 Tsp. Salt

1/4 Cup White Wine Vinegar

1/3 Cup Extra-Virgin Olive Oil

4 Cups Torn Red or Green Leaf Lettuce

4 Small Beets,cooked and sliced ( about 1 to 1 1/4 lb. )

4 Large Red Radishes, sliced

1/2 Cup Roasted Pistachio Nuts, coarsely chopped

2/3 Cup Fresh Cilantro

1. In a small saucepan bring 1 2/3 cups of water to boiling. Add quinoa; return to boiling. Reduce heat to low; cover tightly. Simmer about 20 minutes or until liquid is gone. Remove from heat. Let stand, covered, for 5 minutes. Transfer to a larger bowl; let cool to room temperature.

2. For dressing, in the bowl of a food processor combine 1/3 cup of the raspberries, the chile, shallots, sugar, and salt. Cover and process until pureed. Scrape down sides. Add vinegar; process until combined. With the food processor running, slowly add oil in a thin steady stream (dressing will thicken as oil is added).

3. In a large bowl gently combine cooked quinoa, lettuce, beets, and radishes. Drizzle dressing over salad; toss gently to mix. Transfer quinoa mixture to a serving bowl. Top with remaining raspberries, pistachios, and cilantro.

Makes 6 servings.

How to cook beets. Place unpeeled beets in a large saucepan. Add enough water to cover. Bring to boiling;reduce heat. Cook, covered, 30 to 35 minutes or until tender. Drain and cool. Slip skins off beets.

Grain change-up. Substitute cooked bulgur or red rice for the quinoa. Omit step 1; begin with step 2.

I hope you enjoy this great dish. Let me know what you think.

For a Healthy Heart Part 2


Often called “the other white meat,” pork is loved by many, but some cuts are higher in fat than others. The good news is that today’s pork is leaner and contains less saturated fat than the pork of years ago. In fact, some cuts of pork are even lower in fat than skinless chicken legs and thighs. The leanest cuts of pork include:


Boneless Top Loin Chop

Pork Tenderloin

Boneless Top Loin Roast

Loin Chop

Canadian-style Bacon

Limit fatty cuts, such as bacon, ribs, ground pork, and cold cuts made with pork. Not only are these high in fat and saturated fat, they may be high in sodium, also.


It’s no secret that chicken and turkey are part of a heart-healthy diet. Skinless chicken and turkey breast (white meat) are very low in fat and saturated fat, but darker meat is ok to eat, too, as long as you don’t eat the skin. Turkey breast meat is even lower in calories and fat than chicken breast, so think about having turkey more often than just at Thanksgiving.

Many people use ground turkey in place of ground beef to save fat and calories. This can be a good idea, but keep in mind that ground turkey may have just as much fat fat as ground beef. That’s because ground turkey often includes both dark meat and skin. To avoid extra fat, look for the words “ground turkey breast” or “lean ground turkey” on the package.


It’s hard to go wrong with seafood. Whether you like fish, shrimp, lobster, clams or scallops, seafood can (and should) be part of a heart-healthy eating plan. In fact, experts suggest that we eat at least two servings of seafood every week. A serving is 3 ounces, or the size of a deck of cards. These fish are rich in omega-3 fatty acids, so choose them often:







Pregnant and breast feeding women and children under the age of 12 should limit their large-fish intake because of its possible mercury content. But the upside of eating seafood outweighs any risks for most people. Limit seafood that is fried, breaded or has been cooked with butter, stick margarine or cheese. Healthy ways to cook seafood include:






If good, fresh fish is hard to find or doesn’t fit in to your food budget, try frozen fish or shellfish. Canned fish, such as salmon, tuna, sardines and mackerel, are also great options. Buy canned fish packed in water rather than oil and rinse it under running water to help lower the sodium content.

Seafood is high in protein and low in saturated fat and is a good source of omega-3 fatty acids found in fish oils. Fish oils may help to lower triglycerides (blood fats) and protect against heart disease.

When you plan your next meal, choose a healthy protein: Your heart will thank you.

For a Healthy Heart Part 1

Protein is an important part of your eating plan. Protein-based foods include meat (beef, pork, lamb, and veal) poultry and seafood, along with vegetable-based protein foods, such as beans, legumes and tofu. Many people know that eating more beans is good for them, but have questions about how to choose healthy, leaner cuts of meat, poultry and fish. You may feel confused when you’re in the grocery store, as there are so many cuts of meat, poultry and fish. Some are clearly better for you than others. Lets take a look.


Beef is not only a great source of protein, it contains iron, zinc, selenium and B vitamins. But it can also be high in saturated fat, the kind of fat that may raise your LDL (bad) cholesterol level and your risk for heart disease. So while beef may be “what’s for dinner,” your best option is to choose as lean a cut of beef as you can get. The USDA defines lean and extra lean cuts of beef as follows:

Lean: Less than 10 grams of fat or fewer and less than 95 milligrams of cholesterol per 3.5-ounce serving.

Extra lean: Less than 5 grams of fat, 2 grams or fewer of saturated fat and less than 95 milligrams of cholesterol per 3.5-ounce serving. A great way to get a lean cut of beef is to choose one of these from your local market:

Eye Round

Top Round

Round Tip



Top Loin

You can also choose beef by its grade, which refers to how much marbling, or streaking of fat, is in the meat. The grades you’ll see most often in the meat case are prime, choice and select. The higher the grade, the more tender and fattier the meat. Go for choice or select cuts of beef and save the fattier prime cuts for special events. Keep in mind, thought, that leaner cuts of meat can be tough. To make them more tender, try one of these “moist” cooking methods:

Braising: Browning the meat in a small amount of oil, then adding liquid, covering and simmering on the stove or cooking in the oven.

Cooking in liquid: Cook meat in liquid in a stew or in a slow-cooker. If you’d rather broil or grill your beef, first marinate it in an acidic liquid, such as vinegar, lemon juice, wine or yogurt, for at least eight hours before cooking. Using a marinade helps tough cuts more tender. If you prefer a hamburger over a piece of steak, choose ground beef that’s at least 90% lean. Even better, try to look for ground beef that is 93% or 95% lean.

Clams Casino

Yield: 4 to 6 servings

3 green peppers, chopped

2 ribs celery, chopped

1 onion, chopped

1/2 cup butter or margarine

1/2 cup clam liquor

1 (4-ounce) jar pimientos, chopped

Salt, pepper, Worcestershire sauce, and hot pepper sauce to taste

12 clams on half-shell

2 slices bacon, cooked crisp and crumbled

Saute peppers, celery, and onion in butter. Add clam liquor and cook until liquid is reduced by half. Add pimientos, and season with salt, pepper, Worcestershire sauce, and hot pepper sauce. Arrange clams on the half-shell on a bed of rock salt in a flat pan. Cover clams with cooked mixture, and top with crumbled bacon. Bake at 400 degrees for about 8 minutes.


Venus Clam Dip

Yield: 4 1/2 cups dip

2 1/2 pounds minced clams, fresh or frozen

3/4 cup chopped onion

1/4 cup chopped green pepper

1/2 cup butter or margarine

3 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup reserved clam liquor

1 cup shredded pasteurized process American cheese

1 (8-ounce) jar pasteurized process cheese spread

2 tablespoons chopped pimiento

1/4 cup chili sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon hot pepper sauce

Corn chips

Thaw clams if frozen. Cook in natural liquor for 4 to 5 minutes, or until clams are done. Drain. Reserve liquor. Saute onion and green pepper in butter until tender. Blend in flour, salt, and pepper. Add reserved clam liquor gradually and cook over moderate heat until sauce is thick, stirring constantly. Add shredded cheese and cheese spread and continue to heat until cheese melts. Add pimiento, chili sauce, Worcestershire sauce, hot pepper sauce, and clams. Heat. Serve hot with corn chips.





























Clam Balls

Makes: 35 Balls

1 pound crabmeat, flaked

1/4 cup butter, melted

1 teaspoon salt

1/8 teaspoon cayenne pepper

1 teaspoon dry mustard

1 teaspoon parsley flakes

2 teaspoons Worcestershire sauce

1/2 cup bread crumbs

2 egg yolks, lightly beaten

1/2 cup flour

Oil for frying

1. Place crabmeat in mixing bowl. Add butter, salt, cayenne pepper, mustard, parsley flakes, Worcestershire sauce, bread crumbs, and egg yolks to crab; mix well. Refrigerate for 2 to 3 hours, or until stiff enough to be handled easily.

2. Form crab mixture into 35 small balls the size of a walnut. Dredge in flour.

3. Heat several inches of oil to 360 degrees in heavy saucepan or deep-fat fryer. Fry crab balls until golden brown. Drain on paper towels, and serve hot.

Clam and Cheese Appetizer

Serves: 4

2 (8-ounce) packages cream cheese, softened

12 ounces crabmeat

1/4 cup mayonnaise

1/4 cup milk

1/4 cup chopped onion

1 teaspoon horseradish

1/2 teaspoon salt

Paprika to taste

1. Preheat oven to 375 degrees.

2. Combine all ingredients, blending well. Spoon into ovenproof dish; sprinkle with paprika. Bake for 18 minutes. Serve with party rye or crackers.

Stuffed Clams

Serves: 8

2 dozen cherrystone clams

3/4 cup dry white wine

1/4 cup water

1/2 teaspoon salt

3 tablespoons olive oil

1/2 cup chopped onion

1/2 cup long-grain rice

1/4 teaspoon pepper

1/2 teaspoon allspice

1/4 teaspoon cinnamon

3 tablespoons currants

3 tablespoons pine nuts

2 tablespoons chopped parsley

1. Wash and scrub clams well; discard any that are open. Place clams in large pot with wine, water, and salt. Cover and steam for 10 minutes, until shells open. Drain clams, discarding any that have not opened. Cool and remove clams from shells. Reserve shells; strain pan juices and reserve.

2. Heat olive oil in medium saucepan. Add onion and saute until golden. Add rice and 1 cup strained pan juices; bring to a boil. Cover and reduce heat to low; cook for 15 minutes.

3. Add pepper; spices, currants, pine nuts, and parsley to saucepan; simmer for 5 minutes. Remove from heat and let cool.

4. Dice clams and add to rice mixture. Stuff shells with clam-rice mixture. Refrigerate until well chilled, then serve.

Claim Balls

Serves: 6 to 8

3 (6 1/2-ounce) cans minced clams, drained, reserve liquid

3 stalks celery, minced

1 onion, minced

Salt and freshly ground pepper to taste

6 hard-boiled eggs, diced

1/2 pound moist bread crumbs

Oil for deep-frying

1. Add enough water to reserved clam liquid to make 2 cups liquid. Place 1 1/2 cups clam liquid, celery, and onion in saucepan; simmer until celery is soft.

2. Add clams, salt, and pepper to celery mixture; simmer for 10 minutes.

3. Add eggs, 1/2 cup clam liquid, and bread crumbs to clam mixture; mix well, then remove from heat. When cool enough to handle, shape clam mixture into small balls; refrigerate until well chilled.

4. Heat oil to 350 degrees in deep skillet or deep-fat fryer. Fry clam balls until golden brown. Drain on paper towels; serve immediately with wooden toothpicks.



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Filleting Yellow Fin Tuna

Watch this video below on filleting tuna.


Marinated Clams

Services: 8 to 10

2 pounds shelled clams

2 onions, minced

2 cloves garlic, peeled and crushed

1/3 cup olive oil

5 tablespoons chopped parsley

2 tablespoons lemon juice

1/2 teaspoon salt

1 teaspoon pepper

1 small head lettuce

2 hard-boiled eggs, cut into wedges

2 tomatoes, sliced

Fresh dill sprigs, for garnish

1. Place clams in bowl.

2. In separate bowl, combine onions, garlic, olive oil, parsley, lemon juice, salt, and pepper; pour over clams. Cover and refrigerate for 2 to 3 hours.

3. Drain clams; reserve marinade.

4. Place lettuce leaves on large platter. Arrange marinated clams with marinade to taste on top of lettuce. Place egg wedges and tomato slices around clams. Garnish with dill sprigs, and serve.

Clams Casino

Serves: 6

2 dozen cherrystone clams

2 tablespoons olive oil

1 tablespoon butter

1/2 cup finely chopped onion

1/4 cup finely chopped green pepper

2 cloves garlic, peeled and chopped

1 cup bread crumbs

4 slices cooked, crisp bacon, crumbled

1/2 teaspoon oregano

2 tablespoons grated Parmesan cheese

1/4 cup very finely chopped parsley

Paprika to taste

Olive oil to taste

1. Preheat oven to 450 degrees.

2. Wash and scrub clams well; discard any that are open. Place on baking sheet and bake until shells open; discard any clams that have not opened. Remove meat from shell and chop. Reserve chopped clams and discard half the shells.

3. Heat oil and butter together in small skillet. Add onion, green pepper, and garlic; saute until soft. Remove from heat and cool.

4. Add bread crumbs, bacon, oregano. Parmesan cheese, and reserved clams to onion mixture; mix well.

5. Fill reserved clam shells with clam mixture. Sprinkle with parsley and paprika; drizzle with olive oil. Bake for 7 minutes or until lightly browned. Remove from oven and serve hot.

Clam Savory

Serves: 4

3 tablespoons butter

1 small onion, finely chopped

1/2 green pepper, seeded and finely chopped

1 (6 1/2-ounce) can chopped clams, drained

1 cup grated Swiss cheese

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon sherry

1/4 teaspoon cayenne pepper

4 slices hot buttered toast

1. Melt butter in frying pan. Add onion and green pepper; saute for 3 minutes.

2. Add clams, cheese, tomato paste, Worcestershire sauce, sherry, and cayenne pepper to frying pan. Cook, stirring constantly, until cheese melts.

3. Pile clam mixture on top of each slice of toast, and serve hot.