Enjoy some delicious recipes!

Program #621

Shrimp Cakes

1 lb. shrimp
1/4 cup scallions chopped
2 tbsp chopped red pepper
1 cup mayo
1 cup bread crumbs
1/2 lime juice
1/4 cup parsley, chopped
dash cayenne pepper
salt and pepper to taste

Poach shrimp and set aside to cool, then put in refrigerator. Once cooled, add remaining ingredients. Mix together and let sit for 1/2 hour before making cakes.


1 tbsp chopped garlic
1/4 cup scallions, chopped
2 cups diced tomatoes
juice of 1/2 lime
2 tbsp rice wine vinegar
herb of choice (chives, basil, or cilantro 1/4 cup)
opp. jalapeno pepper, 1 tablespoon

Mix all ingredients together. Can be made up to 2 days ahead

Lime Basil Aioli

2 cups mayo
1/2 cup basil
1 tbsp garlic
1/4 cup chopped scallion
juice 1/2 lime
salt and pepper to taste

Put all ingredients in food processor. Pulse 8 to 9 times until incorporated. Serve or refrigerate for up to 1 week.


1 tbsp garlic
1 large red onion
3 red tomatoes
1/2 cup kalamata olives
1/4 cup capers
parsley, chives, or basil to preference
3 tbsp olive oil
salt and pepper to taste

Peel onion, cut in wedges, toss with olive oil, salt, and pepper, and roast at 350 degrees for 1 to 1/2 hours. Cut tomatoes in wedges, toss with olive oil, salt, and pepper, roast at 350 degrees for 1 to 1/2 hours.

Bring oil to medium heat, add garlic. When garlic just turns brown, add remaining ingredients, toss together, add salt and pepper, heat, and serve.

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!