Thursday, April 24, 2014 Recipes

Here’s this week’s recipes  from the Agency St. Hy-Vee in Burlington, and Jim “Bodini” Lenz.

Bodini’s Coll Coastal Salad

  • 5 ribs celery, chopped
  • 1 yellow pepper, cored, seeded, and chopped
  • 2 small tomatoes, chopped
  • 1/2 cup chopped mushrooms
  • 1/2 cup chopped snow peas
  • 1/4 cup cooked shrimp
  • 1/4 cup canned crab pieces
  • 2 cups chopped romaine lettuce
  • Kraft Asian Toasted Sesame dressing, to taste
  • salt and pepper, to taste

For the full recipe, CLICK HERE.

Mexican Shrimp

  • 4 to 6 raw extra-large shrimp or Mexican shrimp
  • 1/2 cup Worcestershire sauce
  • 2 tbsp liquid smoke
  • 2 tbsp lemon juice
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1 chipotle pepper, cut in small chunks
  • small amount melted butter
  • 2 tsp lemon juice
  • 2 tbsp parsley flakes

For the full recipe, CLICK HERE.

Sauteed Octopus

  • 2 octopus, about 2 1/2 lbs
  • 2 tbsp baking soda
  • 1/2 cup olive oil
  • 2 cloves garlic, chopped
  • 2 cups chopped celery
  • 1 small yellow onion, chopped
  • 2 cups white or butter beans, from can or previously cooked
  • juice of 1 lemon
  • 1 cup shredded carrots
  • 1/8 cup dill
  • 1/2 cup melted butter

For the full recipe, CLICK HERE.

Comments are closed.