Delicioso

This dish is such a fresh and light spin on Mexican food. It keeps getting better the longer it sits, too... so leftovers are even better than the day you make it! (Adapted from Martha's Living mag).



Mexican Shrimp Salad

4 1/2 limes, plus 4 wedges for serving
1/4 c fresh squeezed orange juice
orange zest (a pinch)
1/4 teaspoon allspice (or cinnamon and nutmeg if you don't have it)
coarse salt
fresh ground pepper
3/4 pound medium shrimp, shells on (for more flavor)
2 teaspoon tomato paste
1/8 teaspoon cayenne pepper, more if desired
1/2 medium red onion, finely chopped
1 medium tomato, coarsely chopped
8 leaves lettuce (such as butterhead), for serving
1 ripe Haas avocado, halved, pitted, peeled, and sliced

Juice 2 limes into large saucepan, add the rind, 1 quart water, 3 tablespoons orange juice and the rind, allspice, salt pepper. Bring to a boil. Reduce heat and simmer for 10 minutes. Prepare an ice-water bath. Add the shrimp to the simmering water and cook until pink and opaque, around 3 minutes. Transfer shrimp to ice-bath using a slotted spoon. Let cool slightly and peel, de-vein, and cut into small pieces. Juice the remaining limes and whisk with the remaining 1 tablespoon orange juice, salt, lime zest, pepper, cayenne pepper, and tomato paste in a medium bowl. Toss in shrimp. Refrigerate, stirring occasionally, at least 30minutes- overnight. Serve on top of lettuce leaves, with avocado and lime wedges.

Healthy and a Snap

Such an easy recipe for a super healthy pizza. I was delighted to have this on the table in no time (minus the time it took me to preheat the oven and make the pesto)!

Broil a whole wheat pita with a few teaspoons of pesto on top. I have been experimenting with pestos as of late and have been waiting for basil to be in season! One of my favorite things. The pesto I made for the pizzas was using a combo of basil and spinach and a combo of roasted pine nuts and almonds, Parmesan, garlic, lemon juice, oilve oil, kosher salt and pepper.

In a large bowl toss arugula, baby spinach, white kidney beans (probably 1/2 cup), chopped Roma tomato, a little extra virgin olive oil, juice from 1/2 lemon, salt and fresh pepper.

When the pitas are golden and the pesto just begins to bubble, take out and top with salad mixture.

Backyard Picnic

We finished our sea-side Easter Sunday with a picnic in our own yard. On the menu; Grilled Salmon in a Basil Dill marinade, Garlic-Rosemary Parmesan Mashed Red Potatoes,
Lemon Asparagus and Pomegranate Lemonade. So delicious and peaceful. Happy Easter.

Fresh and Easy

My picture sure looks like it was pre-toss.

This is the ultimate feel-like-summer salad. So clean and sparkling! Every bite is a delight.
(Also adapted from the Food Network)

2 cups vegetable or chicken broth
2 cups water
1/2 pound whole wheat orzo
1/2 pound calamari, whole bodies and tentacles
1/2 pound shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, prepared same as zucchini
2 tomatoes (on vine or Roma)
1 (15-ounce) can garbonzo or cannellini beans, drained, rinsed, slightly dried
3 cups arugula
3/4 cups chopped basil leaves
1/4 cup chopped fresh Italian parsley
2 lemons, juiced
2/3 cup extra-virgin olive oil
kosher salt
freshly cracked black pepper

In a large pot, bring broth and water to a boil over high heat. Add pasta and cook til tender but still slightly firm to the bite, 8-10 minutes. Drain and place in large bowl. Set aside. Heat grill pan over medium high heat. Drizzle fish and vegetables with olive oil and season with salt and pepper. Grill shrimp and calamari until just cooked thru- about 1-2 minutes each side. Grill eggplant and zucchini until tender, about 4 minutes each side. Finally, grill the tomatoes until grill marks appear, about 2 minutes. Add orzo, beans, arugula, basil, and parsley to the bowl. Cut calamari bodies into 1-inch rings. Cut the vegetables into roughly 1-inch cubes. Add the veggies and fish into the bowl with the lemon juice, olive oil, salt and pepper. Toss gently.

Dog Day

So hungry when we got home this evening, and we wanted something quick. Cooked some veggie sausages in a skillet with a tablespoon of honey. Served on a honey wheat roll, with a side of quick sweet potato fries. Made an easy relish from everyday food that was really fresh, crunchy, and delicious.

Crunchy Relish

1 dill pickle, plus 2 TBSP pickle brine
1/2 red bell pepper, chopped
1 small kirby cucumber
kosher salt
fresh ground pepper

Served All Day

This dish would be delicious any time of day. We happened to have it for dinner last night. I adapted the recipe from the April issue of Vegetarian Times. We were thinking it would be yummy to use seasoned or marinated feta to add a little punch to the flavor profile (ha ha). But we really thought it was delicious.

Weeklies

I'd say about once a week we have soup and sandies for dinner. A big hit at our house, and so simple and comforting. The grilled veggies and goat cheese go so well together. A great mix of mild and bold flavors. We paired it with tj's roasted red pepper soup, and it was dinner in a snap.



Grilled Veggie and Goat Cheese Sandwich

1 baguette, sliced lengthwise
1/2 cup olive oil
2 cloves garlic
1 cup sundried tomatoes, finely chopped
1/2 cup fresh basil leaves, chopped
1 TBSP chopped fresh thyme
2 zucchini, cut lengthwise and chopped into 1/4 inch-thick pieces
2-3 portabello mushrooms (depending on size), sliced
1 cup goat cheese, at room temp
1 1/2 cups baby spinach

Heat grill pan over medium-high heat or preheat grill. Make a dressing out of the olive oil, garlic, sun-dried tomatoes, herbs, salt, pepper. Add zucchini and mushrooms and coat with oil mixture. Place veggies on the grill pan or grill and cook for 3 to 4 minutes on each side until grill marks appear and tender. Put mushrooms in a heated skillet on medium-high and saute for just a few minutes. Take pan off heat just as mushrooms are sauteed. You may need to place mushrooms on a paper towel when done, depending on the amount of oil retained. While the zucchini and mushrooms cook, slice baguette in half and spread some of the olive oil mixture on each side...don't forget to scoop up some of the sundried tomatoes. So much flavor. Spread room temp goat cheese over olive oil mixture. Place the cooked vegetables on bottom half of baguette and spinach on top of vegetables. Pop on the top, cut in fours, and serve... preferably with soup!