Shellfish

This jumble is a lot like jambalaya, so I call it a Jumble-laya. This is one of those flexible recipes. You can substitute turkey or tender cuts of pork and beef for the chicken. Go all seafood by bumping up the amount of shrimp and adding crabmeat at the end to just heat it through. Andouille sausage is a spicy, smoky sausage with a flavor that packs a punch. It is used in Cajun-style food and is a staple in gumbo and jambalaya. Is okra not your thing? Substitute frozen defrosted French-cut green beans.

This burger and the side that follows are fancy enough to entertain with and much more affordable than steaks and lobster for your crew!

This recipe requires no cooking and is served cold, so it makes a perfect low-carb on-the-go lunch, or a picnic for the park as well! Pack the dressing with an ice pack to keep it chilled out. If you think you don’t like anchovies, try them in this dressing. They just taste salty and yummy!

A lower-carb alternative to pot stickers and other dumplings.

This dish is so good that if you ever share it with friends they’ll each be calling you the next week for home delivery. Ask for a generous tip.

Why roast the carrots? Well let me tell you, a roasted carrot will kick a boiled carrot’s you know what, any day. That’s why.

Rich, but not heavy, this dish is delish.

Though I haven’t lived on Cape Code since I was eight, this dish proves I’m not just a Red Sox fan but a true New England Patriot. With Chowda and Mac ’n’ Cheese in one dinner, you can get to Massachusetts in 30 minutes or less, even if you live in Michigan.