Ingredients

1 pound large shrimp, in their shells
3 1/2 teaspoons lemon juice
2 tablespoons olive oil
1 tomato, seeded and cut into 1/4-inch dice
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
2 tablespoons chopped fresh parsley

Directions

1. Bring a large pot of salted water to a boil. Add the shrimp, cover, and bring back to a boil. Continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain. Let the shrimp cool and then peel them.
2. In a large glass or stainless-steel bowl, combine the lemon juice with the olive oil, tomato, salt, pepper, and parsley. Add the shrimp and toss.

Serves 4.

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Ingredients

1/2 cup cream cheese
1/2 cup grated parmesan cheese
1/2 teaspoon ground nutmeg
Salt and pepper
One 10-ounce box frozen spinach, thawed and squeezed dry
16 white stuffer mushrooms

Directions

1. Combine 1/2 cup cream cheese, 1/2 cup grated parmesan cheese and 1/2 teaspoon ground nutmeg; season with salt and pepper.
2. Stir in one 10-ounce box frozen spinach, thawed and squeezed dry. Fill 16 white stuffer mushrooms.
3. Bake in a 375° oven for 15 minutes.

Serves 8.

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Ingredients

1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
1 cup grated Parmigiano-Reggiano (2 oz), divided
1/4 cup olive oil
3 garlic cloves, minced
2 pounds store-bought pizza dough
1/4 cup finely chopped flat-leaf parsley

Directions

1. Preheat oven to 400°F with racks in upper and lower thirds. Lightly oil 2 large (17- by 13-inch) baking sheets.
2. Stir together rosemary, thyme, 1/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
3. Stir together oil, garlic, and 1/4 teaspoon each of salt and pepper in another bowl.
4. Divide dough in half. Keeping half of dough covered with a kitchen towel (not terry cloth), gently roll out other half into a 15-by 10-inch rectangle on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with towel and let rest about 3 minutes.)
5. Sprinkle one half of dough (crosswise) with half of herb mixture, then fold dough in half crosswise and roll lightly to form a roughly 10- by 8-inch rectangle. Cut lengthwise into 9 strips (less than 1 inch wide) with a pizza wheel or a sharp heavy knife. Keeping remaining strips covered with a kitchen towel, twist each strip from both ends and place on baking sheet, arranging twists 1 inch apart. Brush with 1 tablespoon garlic oil and let stand while forming remaining bread twists.
6. Roll out and form more bread twists with remaining dough and herb mixture, then arrange on other sheet. Brush with 1 tablespoon garlic oil and let stand 5 minutes.
7. Bake bread twists, switching position of sheets halfway through, until golden, 20 to 25 minutes total.
8. Meanwhile, stir together parsley and remaining 3/4 cup cheese in a shallow baking pan.
9. Immediately after baking, brush bread twists with remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.

Makes 18 twists.

Make ahead: Bread twists can be baked, but not coated, 2 hours ahead. Reheat on a large baking sheet in a 350°F oven until hot, 3 to 5 minutes, then brush with garlic oil and roll in parsley and cheese.

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Ingredients

3/4 cup bulgur wheat
8 oz 90% lean ground beef
1/4 cup sliced scallion
1 1/2 tsp minced garlic
1 tsp each ground cumin and turmeric
1/4 tsp salt
Nonstick cooking spray
1 cup plain fat-free yogurt
1/2 cup diced cucumber
2 Tbsp chopped plus 1/2 cup leaves fresh mint
4 multigrain pitas, cut in half
1 1/2 cups shredded red cabbage
1 large yellow pepper, sliced

Directions

1. Put bulgur in a medium bowl. Add boiling water to cover; let soak 15 minutes or until tender. Drain well; return to bowl.
2. Heat oven to 425ºF. Line baking pan with nonstick foil.
3. Add beef, scallion, garlic, cumin, turmeric and salt to bowl with bulgur. Using hands, combine until well mixed.
4. Form mixture into 24 little patties, 1/2 in. thick. Place on prepared pan and coat with nonstick spray. Bake 10 minutes or until lightly browned and cooked through.
5. Meanwhile, combine yogurt, cucumber and chopped mint in a small bowl.
6. To serve, fill pitas with shredded cabbage, pepper, mint leaves and falafel; top with sauce.

Serves 4.

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