A quick and new way to serve up asparagus with fresh shrimp and zesty vinaigrette to top it off.

Deliciousness designed to be paired with a glass of cold Sauvignon Blanc or a Sour Ale aged in SB oak barrels.

There are endless variations to jambalaya... shrimp, crab, boudin, andouille, chicken, duck... heck, even alligator. One of the biggest variations is whether you make it "red", which is Creole style, by adding tomato, or brown, which is more Cajun, by simply using the stock. I prefer the red, but you can't go wrong either way. A critical step is to make sure you have appropriate music playing while you prepare the dish... i'd recommend Professor Longhair's "Rock & Roll Gumbo", but the Neville Brothers "Yellow Moon" would be fine as well.

The evolution of this sauce: We often have lemon chicken served with fettucini alfredo, and my fiance likes to mix the two together to make a lemon cream sauce pasta. The other night when he requested it, I had the basil recipe contest on my mind, and thinking how well lemon and basil go together, I set off to make a lemon basil cream sauce. At the grocery store, while picking out lemons, I spotted some leeks and thought "lemon and basil go well, and lemon and leek go well, I wonder what the three would be like to mix all three together" so I decided to make a lemon, leek, and basil sauce to go over chicken and pasta. While cooking and tasting the sauce, I decided it would be even better with seafood, so I made a quick decision to switch proteins. We decided it would be great with peas for a veggie and a crumbled bacon garnish for a bit of saltiness. I'm listing the sauce and pasta seperately here because while I used it in a pasta, I think the sauce would also be good spooned over fish, shrimp, or chicken.

I have a large and fragrantly abundant pot of sage growing right next to my kitchen door. It is sufficiently plush as to attract admirers from even a sidewalk view. And yet ... I never use it. Until Sunday, when I snipped one huge stalk, whose thick, mature leaves protectively shaded an inner rung of tiny ones. Its cut end oozed the perfume of summer, which instantly beckoned to be preserved.

These traditionally Malaysian delights are called "cucur badak" which literally translates to "hippopotamus fritters". They're sweet on the outside, but bursting with savory flavor on the inside (you can see pictures of the filling here: http://thefreshbakedfreak.blogspot.com/2011/08/dinner-in-malaysia-hippopotamus.html ) Not only is each fritter huge, hence the name, but deep fried... what more could you look for in a fair food?

This dish is excellent served with a good chilled white wine and a fruit dessert

This frittata also features nutmeg, parmesan cheese, and cooked small shrimp.

This is a awesome and quick recipe that is perfect for summer grill outs!

This healthy, easy salad is perfect for lunch or a light dinner. All you need is shrimp, spinach, Bertolli extra virgin olive oil and plenty of garlic. Season with fresh lemon juice and a bit of salt and pepper—enjoy!

Which food goes better with summer time, sea and sun? Of course a delicious dish of Linguine with Shrimps & Cherry Tomatoes.

The key to the perfect egg is low and slow. Let it heat up most of the way and then add a splash of water and cover to create the most beautiful egg ever.

Beautiful, isn’t it? My family calls it the Holiday Seafood Feast but I call it La Grande Zuppa del Costiera Amalfitana (The Grand Soup of the Amalfi Coast), in honor on Salvatore, Marilu and the staff at Il Ritrovo who taught me this stunning recipe.

Shrimp smothered in lemon juice, fresh cilantro, parsley and garlic with a hint of spicy red chili.

Growing up, this has been my most requested Filipino dish. I particularly enjoy its pleasantly sour taste. There exists many variations of this recipe; here is my take on it. Enjoy.

This quick and easy lemony dish uses two of my favourite things.....Shrimp and Quinoa! These two items are on my list of quick and easy go to meals. You can do just about anything with them in a very short time.