Please help me xx?!

Please help me xx?

my mum and some of the family are coming round on friday and i need some tips for meals she does not like stir frys but everything else she loves...thankyou for your help xxx

Here are some ideas:

Linguine with Fresh Tomato Sauce
For tomato sauce:
2 cups seeded, and coarsely chopped tomato
1/2 cup extra virgin olive oil
1 cup firmly packed fresh basil leaves, minced
1 cup firmly packed fresh parsley leaves, minced
3 tablespoons freshly grated Parmesan
3 garlic cloves, or to taste, minced
2 teaspoons salt
1 pound linguine
Fresh parsley to garnish

Make tomato sauce:
In a bowl combine well all the sauce ingredients and let the sauce stand at room temperature, covered, for at least 1 hour.
In large pot, bring 5 quarts of salted water to a boil. Add linguine and stir to prevent sticking. Return water to boil and cook until pasta is firm but cooked, approximately 7 to 10 minutes, stirring occasionally. Drain pasta well. Serve with tomato sauce, and garnish with fresh parsley.
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Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon

2 heads garlic, cut in 1/2 horizontally
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 whole fresh thyme sprigs, plus leaves from 6 sprigs
2 lemons, juiced, plus 2 lemons, halved
About 1 bunch flat-leaf parsley, leaves chopped
1 (4 to 4 1/2-pound) chicken, cut into 10 pieces
Freshly ground black pepper
2 heads radicchio, preferably Treviso, cut into quarters
1 tablespoon balsamic vinegar

Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.
Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.

Preheat an outdoor gas or charcoal grill to medium heat.

Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.

Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.

When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.

Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.

Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.

To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.


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Penne with Summer Tomato Sauce with Fresh Mozzarella and Basil

4 ripe tomatoes, seeded and diced
4 cloves garlic, finely sliced
1/2 cup olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes
1/4 cup basil chiffonade
Salt
1 pound penne, cooked al dente
1/2 pound fresh mozzarella, cubed

In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil, season with salt. Add the pasta and mozzarella and stir to combine.
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Grilled Sweet and Hot Sausage with Grilled Onion Marmalade and Red Peppers

3 red onions, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1 clove garlic, finely chopped
1 small jalapeno pepper, finely diced
1 cup red wine vinegar
1/4 cup creme de cassis
1/4 cup grenadine
1/4 cup red wine
1/4 coarsely chopped parsley
2 red peppers, grilled, quartered and seeded
1 pound hot Italian sausage, sliced in half, vertically, then quartered
1 pound sweet Italian sausage, sliced in half, vertically, then quartered
4 hoagie rolls

Preheat grill. Brush the onions with 1 tablespoon of the olive oil and season with salt and pepper and grill until lightly brown. Remove from the grill and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic, and jalapeno and cook for 1 minute. Add the vinegar, cassis, grenadine, red wine and reduce until the liquid has almost evaporated. Remove from heat, add the parsley and salt and pepper to taste. Grill sausages. Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hogie.

can also serve with rice or pasta
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Grilled Shrimp with Oregano and Garlic Chips


16 large shrimp, shelled, deveined
1/2 cup olive oil
3 cloves garlic, coarsely chopped
2 tablespoons fresh oregano
2 tablespoons fresh flat leaf parsley
1 teaspoon red pepper flakes
Salt and freshly cracked pepper
2 cups canola oil
6 cloves garlic, finely sliced

In a medium bowl, combine the shrimp with the olive oil, garlic and oregano, parsley, red pepper flakes, and salt and pepper. Let marinate 1 hour. Place the canola oil in a small saucepan and heat to 350 degrees, add the garlic slices and fry until lightly golden brown. Remove with a slotted spoon and drain on paper towels. Preheat grill. Remove shrimp from marinade and grill for 2 to 3 minutes on each side until cooked through. Place on a platter and top with garlic chips
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Roasted Fingerling Potatoes with Whole Garlic

2 pound fingerling potatoes, washed of any dirt
10 cloves garlic, skin on
3 tablespoons olive oil
Leaves from 5 thyme sprigs
Salt and freshly ground black pepper

Preheat oven to 375 degrees F.
In a large bowl combine all the ingredients and toss. Transfer to a baking sheet and roast for 15 to 20 minutes or until nice and tender.


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Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.


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Pasta Salad with Arugula Pesto, Grilled Chicken Breasts, and Feta

1 pound boneless, skinless chicken breasts
Olive oil
Salt
Pepper
Essence, recipe follows
1 bunch fresh arugula, tough stems removed, washed and spun dry, plus baby arugula, for garnish
1/2 cup packed fresh parsley leaves
1/2 cup lightly toasted walnuts
2 teaspoons minced garlic
1/2 cup grated Parmesan
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1/4 to 1/2 cup olive oil
1 pound penne pasta
1 pint red grape tomatoes, halved
1 pint yellow grape tomatoes, halved
1 1/4 cups crumbled feta
1/2 cup roughly chopped pitted olive-cured olives

Preheat a grill. Drizzle the chicken with oil and season with salt, pepper, and essence. Place on the grill and cook until cooked through, about 4 minutes on the first side, and 5 minutes on the second side. Remove the chicken from the grill and cut into cubes.
In a food processor, combine the arugula, parsley, walnuts, garlic, cheese, lemon juice, salt, and pepper, and process on high speed until the greens are finely chopped. With the machine running, add the extra-virgin olive oil and 1/4 cup of the olive oil in a steady stream and process until smooth.

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Grilled Jerk Chicken with Mango Cilantro Salsa

1 cup vegetable oil
1 large yellow onion, coarsely chopped
3 scallions, coarsely chopped
2 Scotch bonnet pepper, stem and seeds removed
2 tablespoons fresh ginger, grated
4 cloves garlic, coarsely chopped
2 tablespoons finely chopped fresh thyme leaves
1/4 cup red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
8 chicken thighs, skin on, bone in
8 drumsticks, skin on

Mango Cilantro Salsa, recipe follows


Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

Mango-Cilantro Relish:
3 ripe mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped green onions
3 tablespoons lime juice
3 tablespoons fresh orange juice
1 teaspoon honey
Salt and freshly ground black pepper
Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.


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Grilled Antipasto with Gorgonzola Crostini

2 red bell peppers, grilled, peeled and cut into 1/8
2 yellow bell peppers, grilled, peeled and cut into 1/8
1/2 pound asparagus, trimmed and grilled
2 small eggplants, halved and grilled
4 plum tomatoes, halved and grilled
Olive oil
Balsamic vinegar
Salt and freshly ground black pepper
Assorted olives
8 slices Italian bread, cut into 1/4-inch thick slices
1/2 pound Gorgonzola, at room temperature

Place all of the grilled vegetables on a platter and drizzle with olive oil and balsamic vinegar. Season with salt and pepper, to taste. Scatter the olives around the platter. Brush the bread with olive oil on both sides and grill for 2 to 3 minutes per side. Remove the bread from the grill and immediately spread with the softened Gorgonzola.
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Grilled Beef Satay

1 pound beef tenderloin, cut into 2-inch strips
20 wooden skewers, soaked in water 30 minutes
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1/2 lemon, juiced
Vegetable oil, for grilling
Cilantro leaves, for garnish

Thread the beef onto the soaked skewers, working the skewers in and out of the meat so that it stays in place while grilling. Combine yogurt, ginger, garlic, curry powder, and lemon juice in a shallow platter and stir to combine. Place the beef skewers into the yogurt marinade and turn them until they are well coated. Cover and let the meat marinate in the refrigerator for up to 2 hours.
Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve piled on a large platter garnished with cilantro
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Grilled Asian Beef Kebabs over Rice

Cooking spray
2 pounds sirloin steak or beef round, cut into 2-inch cubes
1 large (or 2 medium) zucchini, cut into 1/2-inch rounds
Metal or wooden skewers*
1/4 cup black bean sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 tablespoon sesame seeds
1 cup quick-cooking brown rice
1/2 cup minced red bell pepper
Salt and ground black pepper
*Cook's note: If you are using wooden skewers, soak them in water for 1 hour before using.


Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.
Skewer steak and zucchini on separate skewers. Set aside. In a small bowl, whisk together black bean sauce, rice wine vinegar, and sesame oil. Brush mixture all over beef and zucchini. Place skewers on hot grill. Grill skewers for 5 minutes, turning once during cooking. Sprinkle sesame seeds all over skewers and grill 2 more minutes, until steak is cooked through and seeds are golden brown.

Meanwhile, cook rice according to package directions, adding bell pepper at the beginning of cooking time. Season rice, to taste, with salt and black pepper. Serve half of the beef skewers and all of the zucchini skewers over rice. Save remaining beef skewers for another meal.