Asian Soba Noodles With Shrimp

1 lb raw shrimp, peeled and deveined
12 ounces uncooked soba noodles
Asian pesto sauce (recipe below)

Asian pesto sauce:
3/4 cup peanut oil
3 cups fresh basil
3 cups fresh cilantro
3 cups fresh mint
1 tbsp sugar
1 tsp salt
2 to 3 tbsp lime juice
3 garlic cloves, grated
1 fresh serrano pepper, chopped very fine (*see note)

Prepare pesto: Mix all the Asian pesto sauce ingredients together in a glass bowl with a whisk.

In a glass bowl, put the cleaned shrimp and cover with 3/4 cup prepared pesto sauce, mixing lightly; set aside.
Cook noodles according to package directions, then drain and set aside.
Preheat broiler or grill.
Either string marinated shrimp on metal skewers, put in grilling basket, or on broiler pan.
Broil or grill shrimp until they turn pink, turning or stirring. This will take about 4 to 6 minutes, depending on the size of the shrimp.
In a large serving bowl, put the cooked soba noodles, add the remaining Asian pesto sauce, and toss together, then top with hot cooked shrimp.

*Note – always wear rubber gloves when handling serrano peppers and don’t touch your eyes; wash hands immediately after handling.

Pesto Turkey Wraps

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Crunchy Pesto Turkey Wraps

8 small tortillas (your choice)
1 lb. sliced roast turkey
2 cups chopped Romaine lettuce
1/2 cup sprouts (alfalfa works well)
2 firm cucumbers, cut into thin strips
1 red bell pepper, cut into thin strips
2 green onions, cut lengthwise into thin strips
1/4 cup mild chunky tomato salsa, most of liquid drained off
1/4 cup pesto
salt and fresh ground pepper to taste

Lay the tortillas out on a work surface.
In the center of each tortilla, making sure you leave room at one end to form a ‘bottom’ and around the edges of the tortilla, arrange the veggies, evenly distributing each one between the 8 tortillas. The thin strips should all be laid the same direction.
Spoon even dollops of salsa and pesto over each, making sure you have enough to go around.
Sprinkle a bit of salt and pepper on each.
Create a ‘bottom’ by folding the tortilla up over the end of the veggie strips, then rolling up like a burrito.
Seal each in foil to transport to a picnic.
Bring extra salsa and pesto to dipping if desired.

Honey Mustard Halibut

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What You Need:

1 1/4 lbs. frozen halibut steaks, thawed
1/2 C of chunky salsa
2 tbsp honey
2 tbsp Dijon mustard

How to Make It:

Set the oven to 450 degrees and preheat.
Place the fish in a shallow 2 qt. baking dish.
Bake for 6 minutes or until the fish flakes easily with a fork.
Remove and drain any liquid from the baking dish and leave the oven on.
In a bowl whisk together the salsa and honey.
Carefully spread the mustard over the fish.
Top each fish steak with the honey salsa mixture.
Bake 4 minutes longer.

Makes 4 servings

If your family likes fish they are sure to love this recipe. Kids enjoy anything honey mustard and they will like this recipe just as much. Add a salad and wild rice pilaf for the perfect stress free meal.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

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