STRAWBERRY BRUSCHETTA (Gail K)

20 slices French bread (1/4” thick)
¼ c. butter, melted
3 Tbsp. sugar
½ tsp. cinnamon
1 lemon
1 (8 oz.) lite cream cheese
¼ c. powdered sugar
2-1/2 c. strawberries, coarsely chopped (sprinkle with a bit of sugar and let set to create some juices)
1/3 c. toasted almond slices

Brush butter on bread and sprinkle with cinnamon & sugar. Bake 12-14 minutes at 375◦ until crispy. Mix cream cheese, powdered sugar and the juice from the lemon together and spread onto cooled bread slices. Top with strawberries and sliced almonds.

Note: All the parts may be premade the day before and assembled just before serving.

NUT CRUSTED MAHI (Alton Brown)

3/4 c. macadamia nuts or pecans, chopped
1/4 c. panko bread crumbs
1 T flour
2T butter , melted
PAM
2 6oz mahi fillets
s&p
2T coconut milk

Preheat oven to 425*. Line pan with foil and spray with PAM. Place mahi on foil and s&p both sides. Bake for 5 min. Stir together nuts, panko, flour, and butter. Remove fish from oven and brush with coconut milk on both sides. Top with nut mixture and pat down to adhere. Return to oven and bake 10-12 min. Let stand 10 min before serving.

BASIL SHRIMP WITH FETA (Emily)

1/2 c. risotto/arborio rice
1 1/2 c. water
1 tomato, diced
2t olive oil
3/4 c. green onions, sliced
1/2 c. feta cheese
1 T lemon juice
1/4 t salt
1/2 t pepper
3/4 lb shrimp, peeled and deveined
1/4 c. fresh basil, chopped

Boil water and stir in risotto. Reduce heat to med and stir often until water is absorbed (15-20min). Preheat oven to 450*. Place risotto in a bowl and add tomato, olive oil, green onions, feta, lemon juice, and s&p. Stir together shrimp and basil. Place 3 pieces of aluminum foil on a flat surface. Divide risotto mixture among all three. Arrange shrimp on top. Fold up sides to close packet. Bake foil packets on cookie sheet for 25 min and serve.

(Note: If anyone doesn't like shrimp, you can substitute chicken cubes in their packet.)