Creamy Crab and Asparagus Salad

1 1/2 pounds asparagus, quartered crosswise on an angle
1 Tbsp EVOO
salt and pepper
2 Tbsp finely chopped chives
2 Tbsp mayo
2 tsp lemon juice
1 1/2 tsp ketchup
8 oz lump crabmeat, picked through

Rinse the asparagus in a colander; leave wet.  In a medium skillet, add the EVOO and asparagus and cook over medium heat until crisp-tender, 3-4 minutes.  Season with salt and pepper.  In a bowl, stir together the chives, mayo, lemon juice and ketchup.  Add the crab and toss gently to coat.  Season with pepper.  Divide the asparagus among 4 plates and top with a mound of the crab mixture. 

Serves 4

Peruvian Style Fried Rice

2 large eggs, beaten
3 Tbsp toasted sesame oil
1 pound medium shrimp, peeled and deveined
2 cups chopped chorizo (about 8 oz)
1 onion, cut into 1/2 inch pieces
4 cups cooked white rice, cooled
1/4 cup soy sauce
2 Tbsp sherry

Heat a skillet over high heat and coat with nonstick cooking spray.  Pour half of the eggs into the pan, swirling to coat the bottom, and let cook until set, about 1 minute.  Remove the skillet from the heat, flip the eggs and cook for 1 minute more.  Transfer the egg "tortilla" to a cutting board and repeat the process with the cooking spray and the remaining egg.  Roll up each egg "tortilla" and slice crosswise into 1/4 inch thick strips.  In a large skillet, heat the sesame oil over high heat.  Add the shrimp, chorizo and onion and cook, stirring, until the shrimp is just opaque, 1-2 minutes.  Mix in the rice, soy sauce and sherry.  Cook until heated through.  Stir in the egg strips and top with cilantro.

Serves 6

Peanut Butter Chocolate Stuffed French Toast with Jelly Syrup

1/2 cup peanut butter
8 slices bread
1/4 cup mini chocolate chips
1/2 cup milk
3 large eggs
2 Tbsp sugar
1 tsp vanilla
pinch salt
2/3 cup grape jelly
1 Tbsp butter
Whipped cream for serving, if desired

Spread 1 Tbsp peanut butter on each bread slice.  Divide the chocolate chips among 4 slices, peanut butter side down, to make 4 sandwiches.  In shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt.  Soak each sandwich in the egg mixture until saturated, about 5 seconds.  Transfer the sandwiches to a large platter in a single layer.  In a saucepan, cook the jelly and 3 Tbsp water over low heat, stirring occasionally, until warm and smooth.  In a large skillet, melt 1/2 Tbsp butter.  Add half of the sandwiches and cook until golden, about 2 minutes on each side.  Repeat with the remaining butter and sandwiches.  Slice and serve with the whipped cream and jelly syrup.

Serves 4