1. Shrimp in a Garlic Lemon Basil Broth
1 lb Shrimp, uncooked
5 Garlic Cloves, minced
2 Lemons, juiced
1 Tbsp Olive Oil
1 Tomato, chopped (keep juice also)
1/2 cup Basil, chopped
1 tsp Butter
Instructions: 
Marinate shrimp in lemon and 3 garlic cloves.  Leave in the refrigerator for about 2 hours.  In a sauce pan add olive oil and heat on medium.  Add garlic, cook till becomes transparent.  Add tomato, cook till they start to break down, about 3 minutes.  Add shrimp, when shrimp starts to turn pink add basil and butter. Cook till shrimp is pink all over.

Remove from heat and serve with fresh chopped basil.
  2. Mushroom Stuffed Artichokes
I served these over a bed of lemon pepper pasta with a light drizzle of olive oil and lemon juice.  
Ingredients:3 Tbsp Olive Oil2 cups Button Mushrooms, chopped1/2 cup Onion, diced3 Garlic Cloves, chopped1 Tbsp Cilantro, chopped1/3 cup Parmesan Cheese1/2 tsp Salt1/2 tsp Lemon Pepper2 Artichokes1 Lemon, juiced
Instructions:
Heat 1 Tbsp of oil in a sauce pan, add garlic, onions and mushrooms.  Cook till the onions become translucent.  Set aside in a bowl to cool for a about 5 minutes.

Clean artichokes by cutting the top and bottom 1/4 off. 

Remove any old leaves and trim to remove thorns. Expose the center and remove the prickly center if present. On older artichokes scrape out the cavity.  Coat with lemon juice to reduce oxidation.

To the mushroom mixture add cilantro, Parmesan, salt and pepper; mix thoroughly. 

Open the artichoke by spreading all the leaves wide. Stuff spoonfuls of the mushroom mixture in between each leaf till full.

Place artichokes in the sauce pan, add an inch of water to the bottom of the sauce pan and lemon juice. Drizzle about 1 Tbsp of oil over each artichoke.

Bring water to a simmer, cover and cook for about 45 minutes, till the artichokes are tender. Serve immediately.
  3. Gluten Free Raspberry and Lemon Zest Muffins
In honor of Celiac Awareness Month, I present you a gluten free nutritious muffin that does not taste like ass! Amazing right? These muffins are packed with Omega-3’s and to be honest I could not tell they were gluten free.  I did make them with dairy but the recipes I gathered in research all used the dairy free versions of these products and included xanthan gum as a stabilizer. For those who can have dairy, please enjoy!
Ingredients:
1/4 cup Ground Flaxseed
2 cups Rice Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Sea Salt
1 stick unsalted Butter,  room temperature
1/2 cup Brown Sugar
1/2 cup Turbinado Sugar
1 cup Milk (or almond milk)
1/2 cup Yogurt (or soy yogurt)
2 Eggs, lightly beaten
lemon zest from 1 1/2 lemons
1 cup Raspberries, frozen
Instructions:
Preheat oven to 375 degrees.  
In a medium sized bowl, mix together ground flaxseed, rice flour, baking powder, baking soda, salt and cinnamon.  

In a large bowl cream together the turbinado sugar and butter for about 2 minutes. Gradually add brown sugar and beat for 2 more minutes.  Add eggs and mix for 1 minute. 

Fold in dry ingredients, yogurt and milk, 1/3 of each separately. Add lemon zest and raspberries.  


Very Important:  Fold these in gently to ensure raspberries do not bleed. 
Quickly and gently fill cupcake liners or a greased muffin pan to 3/4 full.

I sprinkled with sugar and lemon zest and some with oats (for those who can eat oats).

Bake for 12 - 14 minutes depending on your oven.  Tops should turn a golden brown and an inserted toothpick should come out slightly moist. 
Place on a rack to cool.

They were not the prettiest muffins when they came out so I was glad I decorated the few that I did!  In the end they were sort of like a present that you unwrapped…

And then a huge smile appears on our face :D
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