Shrimp and Scallop Ceviche

1/4 cup kosher salt, plus more for seasoning

1 pound medium shrimp, peeled and deveined

1/2 pound bay scallops

2 lemons, juiced

2 limes, juiced

2 oranges, juiced

1 cup cucumber, peeled, seeded and diced

1/2 cup red onion, finely chopped

2 serrano chiles, seeded and finely chopped

1 cup tomatoes, seeded and diced

1 Hass avocado, peeled, seeded and chopped into 1/2-inch pieces

1 tablespoon fresh cilantro leaves, roughly chopped, plus leaves for garnish

1/4 cup extra-virgin olive oil

Put a 4-quart stockpot over high heat and fill with 2 quarts of water. Season the water with 1/4 cup kosher salt and bring to a boil. Once the water comes to a boil, add the shrimp to the pot and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Remove the shrimp from the water and spread out on a sheet pan to cool.

1. Once the shrimp are completely cooled, chop into 1/2-inch pieces and put in a medium-sized nonreactive bowl. Add the scallops, lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.

2. Stir the tomatoes, avocado, chopped cilantro and olive oil into the shrimp and scallop mixture. Allow it to sit at room temperature for 30 minutes, then season to taste with kosher salt.

3. To serve, divide the ceviche between 6 chilled martini glasses, garnish with cilantro leaves.

EMERIL LAGASSE

Eggplant, Caramelized Onion and Tomato Pasta

1 large eggplant

Olive oil

1 onion, peeled and thinly sliced, about 2 cups

2 cloves garlic, minced

1 handful basil leaves, chopped

1 handful parsley leaves, chopped

Kosher salt

1 pound penne pasta

Sherry vinegar

2 cups tomato sauce

Red pepper flakes

Preheat the oven to 400 degrees.

Cut the eggplants into cubes, about 3/4 inch, toss with a little olive oil and spread them out in a single layer on a sheet pan. Roast in the oven for 25 minutes or until the eggplant is just browned.

Start boiling the water for the pasta. When the water is ready, cook the pasta according to the package directions.

1. While the eggplant and pasta is cooking, heat a large sauté pan with the olive oil and onions over medium heat. Sauté the onions until caramelized. Once they’re nice and brown, add the garlic and cook for just a minute and then add a splash or two of sherry vinegar to the pan.

2. Add the eggplant, tomato sauce and a pinch of red pepper flakes. Heat the sauce to simmering. Drain the pasta, add it to the tomato sauce pan and toss gently. Finally, add the basil and half the parsley to the pan.

3. Serve the pasta with a little sprinkle of the chopped parsley.

KATIE KOTEEN, WELLVEGAN.COM

Loaded Potato Soup

8 slices bacon chopped

4 tablespoons butter

4 large Russet potatoes peeled and cubed

1 medium onion finely chopped

2 cloves garlic minced

1/8 teaspoon cayenne pepper

1/4 cup flour

2-1/2 cups low sodium chicken broth

2-1/2 cups 2% milk

1 cup shredded sharp cheddar

1 cup shredded white cheddar

1/2 cup sour cream

1/4 cup chopped chives

Salt and pepper to taste

In a Dutch oven or heavy stockpot over medium heat brown the bacon. Using a slotted spoon remove the bacon from the pan reserving the grease. Add enough butter to make 2 tablespoons of fat. Melt the butter over medium heat. Add the potatoes and onions to the pan cooking for 5 minutes or until the onions are soft. Add the garlic and the cayenne pepper; cooking for 1 minute stirring constantly. Using a slotted spoon remove the potatoes, onions and garlic to a bowl or plate; reserving any fat in the pan.

Melt enough butter to make 4 tablespoons of fat. Sprinkle in 1/4 cup flour and whisk to combine. Cook for 2-3 minutes stirring constantly. Whisk in the chicken broth and milk in several intervals alternating between the two.

Add the potatoes, onions and garlic back to the pot and simmer until the potatoes are tender. Whisk in both shredded cheeses until melted. Remove from the heat and stir in the bacon, sour cream, chives and salt and pepper to taste.

BETH PIERCE