Rhode Recipe Finalists:

Asian Chicken & Cheddar Lettuce Wraps
Makes 6 appetizer servings

Dressing
1/4 cup rice vinegar
1/4 cup olive oil
3 tablespoons mayonnaise
2 tablespoons light soy sauce
2 tablespoons finely chopped fresh ginger
1 teaspoon minced garlic
2 drops Asian sesame oil

Wraps
Shredded meat from 2 cooked chicken legs
6 leaves Bibb lettuce
1/2 seedless cucumber, chopped
1 mango, pitted, peeled and diced
1/2 cup seedless grapes
3 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1/4 cup grated Cabot Sharp Cheddar

To make dressing:

1. Combine all ingredients in blender and blend until smooth. Refrigerate until serving time.

To assemble wraps:

1. In small bowl, combine chicken with about 3 tablespoons dressing.
2. Divide mixture among lettuce leaves. Top each with some of remaining ingredients and roll up to form wraps.

Cheddar Butternut Squash Soup
Makes 6 servings

2 pounds butternut squash, peeled and cut into chunks
4 cups homemade chicken stock or prepared chicken broth
1 cup low-fat sour cream
1 cup grated Cabot 50% Light Cheddar
1 tablespoon butter
1/4 teaspoon ground red pepper (cayenne)
Salt and ground white pepper to taste
1 tablespoon sugar (optional)
Chopped fresh chives for garnish

1. In large saucepan, combine squash and stock or broth; bring to boil over high heat. Reduce heat to medium, cover pan and simmer squash for 20 minutes or until very tender.
2. Uncover and let cool. Puree in blender or food processor, in batches if necessary.
3. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheese, butter and red pepper. Add salt and white pepper to taste. If squash lacks sweetness, add optional sugar.
4. Stir soup just until heated through (do not allow to boil). Serve sprinkled with chives.

Chilled Chicken Pesto Pasta Salad
Makes 6 appetizer or 4 main course servings

1/2 cup heavy whipping cream
1/2 cup prepared pesto
1/4 cup grated Cabot Sharp or Extra Sharp Cheddar
12 ounces cooked penne pasta
2 cooked chicken breasts, julienned or shredded

In medium saucepan, bring cream to gentle boil, stirring to avoid scorching; whisk in pesto. Remove from heat and stir in cheese.

Transfer sauce to large bowl; add pasta and chicken, tossing to combine. Cover and refrigerate until chilled

Zesty Dip
Makes 2 cups

1 cup Hood Cottage Cheese
2 Tbsp Hood Milk
1/2 cup reduced-fat mayonnaise
3 Tbsp prepared horseradish
3 Tbsp prepared bacon bits
2 Tbsp dried parsley

In a food processor, blend together cottage cheese, milk, and mayonnaise until smooth, about 2 minutes on high speed. Add remaining ingredients and blend for another minute.

Serving Suggestion:
Serve with raw vegetables or toasted pita bread. Makes a great baked potato topping also.

Nutritional Analysis:
630 calories; 36 grams protein; 38 grams fat; 10 grams saturated fat; 39 grams carbohydrates; 4 grams fiber

Fettuccine with shrimp, scallops and mussels

3 1/2 tablespoons butter
1 1/2 cups panko breadcrumbs
3 tablespoons plus
1 cup chopped fresh basil
4 teaspoons chopped fresh thyme
1 pound mussels, scrubbed, debearded
1 cup water
3 tablespoons extra-virgin olive
1 zucchini, halved lengthwise, slice crosswise
1 yellow summer squash, halved lengthwise, sliced crosswise
1 red bell pepper, cut into matchstick-size strips
4 garlic cloves, minced
8 ounces uncooked large shrimp, peeled, deveined
8 ounces sea scallops
1 pound spinach fettuccine
1 jar marinara sauce

Preparation
Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat. Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons basil and thyme. Remove from heat.

Combine mussels and 1 cup water in large pot. Cover; boil until mussels open, about 7 minutes (discard any mussels that do not open). Using tongs, transfer mussels to bowl. Tent with foil. Strain cooking liquid into small bowl.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add vegetables and sauté until crisp-tender, about 5 minutes. Transfer to bowl. Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add garlic; sauté 30 seconds. Add shrimp, scallops and 1/2 cup basil and sauté 3 minutes. Add mussel cooking liquid and half marinara sauce; simmer until shellfish are cook through, about 3 minutes. Add vegetables; stir to heat through.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.

Pour vegetables and shellfish over pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup basil. Top with mussels and breadcrumbs. TTFN,