From: foodtv.com

Ingredients
1 (16-ounce) bag frozen artichoke hearts, thawed
1 (14-ounce) can low-sodium chicken stock or broth
3/4 cup Marsala wine
2 teaspoons Italian seasoning
1 tablespoon crushed garlic
1 medium Roma tomato, seeded and diced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons lemon juice
Directions
Combine all ingredients in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 6 to 7 minutes.

To serve, use a slotted spoon to remove hearts from braising liquid.

From: foodtv.com

Ingredients
1/4 cup balsamic vinegar
1/4 cup soy sauce
4 portobello mushrooms, cleaned, gills removed, quartered, and cut into slices 1/8 to 1/4-inch thick
1 red onion, diced
1 cup baby spinach (packed), soaked to remove grit, well rinsed and dried in a salad spinner or with paper towels
2 large ripe fresh tomatoes
1 tablespoon fresh dill, minced
Directions
Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.

From: foodtv.com

Ingredients
2 cups broccoli florets
8 Chinese egg noodles
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/2 cup minced scallion
1 tablespoon minced ginger
1 tablespoon minced garlic
12 ounces skinless, boneless chicken breast, cut into thin slivers
1 tablespoon soy sauce
1/2 teaspoon sugar
1 cup chicken broth mixed with 2 teaspoons cornstarch
Salt and pepper
Chopped toasted peanuts for garnish
Directions
Bring a large pot of salted water to a boil. Parboil the broccoli for a minute and remove. Add the Chinese noodles and cook for 5 minutes or until al dente.

In a large skillet heat the vegetable and sesame oils. When hot, add the scallion, ginger and garlic and cook, stirring for 30 seconds.

Add the chicken and saute, stirring continuously until no longer pink. Add the soy sauce, and sugar and simmer 10 seconds. Stir in the parboiled broccoli.

Add the broth mixed with cornstarch and just bring to a simmer. Simmer until lightly thickened. Serve over noodles and garnish with toasted peanuts.

From: foodtv.com

For the dressing:
1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper

For the salad:
4 ears corn, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced
2 medium avocados, diced

Directions
Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.

From: foodtv.com

3/4 pound green beans, trimmed
1 1/2 pounds small red-skinned potatoes, cut into eighths
1 3/4 pounds cooked king crab legs, thawed if frozen (see Tip), meat removed and cut into 1-inch pieces
3 stalks celery, thinly sliced
6 radishes, halved and thinly sliced
1 small red onion, diced
1 clove garlic, crushed
3 tablespoons lemon juice
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
5 tablespoons extra-virgin olive oil
2 tablespoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Directions
Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Transfer to a colander using a slotted spoon; refresh under cold water.

Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander; refresh under cold water until room temperature.

Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.

Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper. Discard the garlic; pour the dressing over the salad and toss to coat.

To defrost frozen lobster tails or crab legs, let thaw in the refrigerator overnight.

6 servings (2 cups each)
Calories 330; carbs 28g; protein 18g; fat 16g; cholesterol 67g; fiber 4g; sodium 483mg