Ingredients

• ½ cup red bell pepper, finely chopped
• ¼ cup green onions, finely chopped
• ½ cup sugar snap peas, finely chopped
• 2 tablespoons cilantro, finely chopped
• 12 oz sea scallops, thawed
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• 3 ½ cups water
• 1 cup orzo pasta
• ¾ cup Asian ginger vinaigrette
• 1 tablespoon toasted sesame seeds (optional)

Prep

• Chop bell pepper, onions, peas, and cilantro. Thaw scallops.

Steps

1. Preheat large nonstick sauté pan on medium-high 2–3 minutes. Season scallops with salt and pepper. Place scallops in pan; cook (or sear) 1–2 minutes on each side. Remove from pan; cover to keep warm. Place water in same pan; bring to a boil.
2. Stir in pasta and reduce heat to medium; cook and stir 8–10 minutes or until tender and water has been absorbed.
3. Stir in bell pepper, onions, peas, cilantro, vinaigrette, and scallops; reduce heat to low and cook 1–2 minutes or just until scallops are opaque, and vegetables are crisp-tender. Remove from heat; top with sesame seeds (if desired) and serve.

Ingredients

• 12 slices white sandwich bread
• 1 cup fresh cherries
• 2 tablespoons cherry jam
• ¼ cup whole milk ricotta cheese
• 2 eggs (or ½ cup egg substitute)
• 4 tablespoons unsalted butter

Prep

• Remove crusts from bread.
• Remove cherry stems and pits; chop coarsely.

Steps

1. Combine cherries, jam, and cheese for filling.
2. Brush six bread slices with egg, then top each bread slice with 2 tablespoons of cherry mixture. Top with second bread slice; crimp edges using a fork.
3. Preheat large nonstick sauté pan on medium 2–3 minutes. Brush pies with egg. Place butter in pan, then add pies; cook 1–2 minutes on each side or until golden. Serve.