Mini Italian Club Sandwiches

Cook Time: 18 min
Level: Easy
Yield: 6 servings

Ingredients

3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

Directions

Whisk the eggs, cream, salt, and pepper in a medium bowl until well
blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat.
Brush the skillet with some butter. Pour 1/4 cup of the egg mixture
into the pan, swirling to coat the bottom of the pan evenly. Cover and
cook until the egg crepe is just set, about 1 minute and 30 seconds.
Invert the skillet over a plate, and allow the egg crepe to drop onto
the plate. Repeat to make 4 crepes total, brushing the skillet with
melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the
bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia
horizontally in half. Place the focaccia cut side down on the griddle
and cook until the focaccia is heated through and golden brown on the
bottom, about 2 minutes. Spread the pesto over the toasted sides of
each halved focaccia. Cover the bottom halves of the focaccia with the
egg crepes, turkey, provolone and bacon, dividing equally. Cover with
the top halves of focaccia, pesto side down. Cut the sandwich into
bite-size wedges. Arrange the sandwiches on a platter and serve.

Grilled Chicken with Spinach and Pine Nut Pesto

Cook Time: 8 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 boneless chicken breasts
* 2 cups lightly packed baby spinach leaves (about 2 ounces)
* 1/4 cup pine nuts, toasted
* 2 tablespoons fresh lemon juice
* 1 to 2 teaspoons grated lemon peel
* 1/3 cup plus 2 teaspoons olive oil
* Salt and freshly ground black pepper
* 1/3 cup freshly grated Parmesan

Directions

Heat a grill pan on medium high heat. Lightly oil the grill pan.
Sprinkle the chicken with salt and pepper. Grill the chicken until
cooked through, about 5 minutes per side.

Combine the spinach, pine nuts, lemon juice, and lemon peel in a
processor. Lightly pulse. With the machine running, gradually add 1/3
cup of the oil, blending until the mixture is creamy. Add salt and
pulse. Put half of the pesto into ice cube trays and store in the
freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the
Parmesan. Season the pesto with salt and pepper, to taste.

Spread the pesto over each piece of chicken and serve.

Spaghetti with Arugula Pesto and Seared Jumbo Shrimp

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 2 cups fresh arugula
* 1 garlic clove
* 1/2 cup plus 2 tablespoons olive oil
* 1/2 cup freshly grated Parmesan
* Salt and freshly ground black pepper
* 1 pound jumbo shrimp
* 1 pound spaghetti
* Lemon zest, for garnish
* 10 parsley leaves, chopped, for garnish

Directions

Blend the arugula and garlic in a food processor until finely chopped.
With the machine running, gradually add 1/2 cup of oil, processing
until well blended. Transfer the pesto to a large bowl. Stir in the
Parmesan. Season with salt and pepper, to taste.

Prepare the grill (high heat). Using a knife, cut the back of the
shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the
shrimp until just cooked through, about 3 minutes per side. Transfer
the shrimp to a plate.

Meanwhile, cook the pasta in a large pot of boiling salted water until
tender but still firm to the bite, stirring occasionally, about 8
minutes. Drain, reserving 1/2 cup of the cooking liquid.

Toss the pasta with the pesto in the large bowl to coat, adding the
reserved cooking liquid 1 tablespoon at a time to moisten. Top with
the grilled shrimp. Garnish with the lemon zest and parsley.

From: foodnetwork.com

Swordfish with Citrus Pesto

Cook Time: 10 min
Level: Easy
yield: 4 servings

Ingredients
Citrus pesto:

* 1 bunch fresh basil, stemmed (about 3 cups)
* 1/2 cup pine nuts, toasted
* 1 clove garlic
* 1 lemon, zested and juiced
* 1 orange, zested and juiced
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup extra-virgin olive oil
* 1 cup grated Parmesan

Swordfish:

* 4 (6-ounce) swordfish steaks
* Extra-virgin olive oil
* Salt and freshly ground black pepper

Directions

Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in
a food processor until the mixture is finely chopped. With the machine
running, gradually add the olive oil until the mixture is smooth and
creamy. Transfer to a bowl and stir in the Parmesan.

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. Brush both sides of the swordfish fillets with olive oil and
season with salt and pepper. Grill the swordfish about 3 to 4 minutes
on each side for a 1-inch thick fillet.

Transfer the grilled swordfish to serving plates, top with the citrus
pesto, and serve.