Creamy Zucchini Risotto with Shrimp
Ingredients
For the zucchini and shrimp
1 tablespoon olive oil
2 zucchini - diced, about 3 cups
Salt- to taste
-Freshly ground black pepper- to taste
1 pound shrimp - tails removed, peeled, and deveined
2 tablespoons butter
3 cloves garlic - minced
2 tablespoons lemon juice
1 teaspoon lemon zest
For the risotto
2 tablespoons olive oil
1 sweet onion - diced
3 cloves garlic - minced
1 cup arborio rice
4 cups vegetable broth
2 tablespoons lemon juice
1 tablespoon fresh thyme leaves
1 cup freshly grated parmesan cheese
Instructions
Gather all of the ingredients and get them ready before starting the recipe. You won't have time to do two things at once when the risotto is cooking, because you have to stir the dish. Also pour the broth into a saucepan and place it over medium-low heat. You want to get the broth gently simmering but not boiling.
Once the ingredients are ready, start by cooking the zucchini and shrimp. Heat olive oil in a large skillet over medium heat. Add the zucchini, season with salt and pepper, and cook for about 10 minutes until tender and lightly browned. Transfer zucchini to a plate.
In the same skillet, heat the butter over medium heat. Add the minced garlic, and cook for 1 to 2 minutes until fragrant. Place the shrimp in the pan in a single layer. Cook for 4 to 5 minutes on each side (8 to 10 minutes total) until the shrimp is opaque and cooked through. Add the lemon juice and lemon zest to the pan and stir just before the shrimp is finished cooking. Remove from heat and set aside.
Now, start the risotto. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and cook for a few minutes. Stir in the arborio rice, and cook for a few minutes until the edges of the rice become translucent.
At this point, the broth in the saucepan should be gently simmering and hot (but not boiling). Ladle ½ cup of the broth into pot with the rice. Stir vigorously until the broth is absorbed. Repeat this step, adding the hot broth in ½-cup intervals until it has all been incorporated and the rice is creamy. This usually takes about 20 to 25 minutes.
Stir in the lemon juice, thyme, and parmesan cheese. Then, stir in the zucchini and shrimp. Cook for a few more minutes, stirring frequently, until the dish is warmed through. Serve, and enjoy!
From Itsavegworldafterall.com
Stewed Romano Beans with Tomatoes
Ingredients
3 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
Salt
2 large garlic cloves, minced
1 pound fresh romano beans, trimmed and cut in 2- to 3-inch lengths
1 chopped peeled tomatoes (about ¾ pound)
¼ cup chopped fresh dill
Ground black pepper
Feta cheese for topping
Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)
Instructions
Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
Stir in romano beans, tomatoes and half the dill. Add ½ cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.
Jalapeño Corn Cakes
INGREDIENTS
3 cups cooked yellow corn
1/2 cup chopped negi onions
2 large eggs
1 1/2 teaspoons salt
1/2 teaspoons garlic powder
1 pinch ground pepper
1 1/4 cup yellow corn meal
1 teaspoon baking powder
2 large jalapenos, deveined and finely diced
3 tablespoons olive oil
INSTRUCTIONS
In a large bowl, combine 2 cups of yellow corn, onion, eggs, salt, garlic powder and black pepper. Blend using an immersion blender (or regular stand blender) until the mixture is mostly smooth.
Add in remaining yellow corn, yellow corn meal, baking powder and jalapenos. Stir until fully combined.
Heat 1 tablespoon olive oil in large frying pan over medium-high heat. Using an ice cream scoop, drop scoops of the mixture into the pan and pan fry until golden brown, about 3 minutes per side. (If you don't have an ice cream scoop, measure out about 3 heaping tablespoons per corn cake.)
Season corn fritters with more salt and pepper, if necessary, and serve with crème fraîche or sour cream, freshly diced jalapenos and cilantro.
Black Cod with Cucumber Salad
Ingredients
12 oz black cod fillet
3 tablespoons soy sauce
1 1/2 tablespoons sugar
3 tablespoons seasoned rice wine vinegar
2 teaspoons finely chopped ginger
1 teaspoon finely chopped jalapeno pepper
1/4 cup finely chopped negi onion
1 medium cucumber
Instructions
Cut cod in 2 pieces of equal weight and toss with soy sauce and sugar in a mixing bowl or resealable plastic bag. Allow fish to marinate in refrigerator for about 2 hours.
Stir together vinegar, ginger, pepper and onion and. Let dressing sit for 30 minutes to mellow onion and meld flavors.
Slice cucumber in half lengthwise, scoop out seeds with a teaspoon, and cut in thin, half-moon-shaped slices. Toss cucumber with dressing.
Preheat oven to 325°F. Lift fish from marinade and place on baking sheet. Bake 12 to 14 minutes, or until a small amount of liquid collects at the bottom of the fillets and fish flakes easily when nudged with your finger.
Put small mounds of cucumber salad on each of 6 serving plates. Prop a fish fillet on each.
Spinach, Dill and Feta Pasta
Ingredients
12 ounces spaghetti (preferably whole-wheat)
4 tablespoons olive oil, divided
2 cloves garlic, minced or finely grated
1 negi onion, white and light green parts thinly sliced, dark green parts reserved separately, for serving
8 ounces fresh baby spinach
1 tablespoon fresh lemon juice, plus more to taste
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
7 ounces feta cheese, crumbled (1 1/3 cups)
2 tablespoons chopped fresh dill, plus more for garnish
Directions
Set a large pot of water to boil for the pasta. Cook the pasta 1 minute less than the package instructions. Reserve about 1 cup of the pasta water, then drain.
While the pasta is cooking, in a large, deep skillet over medium-high heat, heat 3 tablespoons of the oil until shimmering. Add the garlic and the light green and white parts of the scallions and cook, stirring, until the garlic is pale golden, about 30 seconds. Add the spinach a few handfuls at a time, adding more as the spinach in the pan begins to wilt. Cook, stirring, until all the spinach is wilted, but still bright green, about 2 minutes. Stir in the lemon juice, salt and pepper. Remove from the heat and set aside until the pasta is ready.
After you drain the pasta, return the skillet to medium heat and add the drained pasta. Add about 1 cup (generous 5 ounces) of the feta cheese and the dill and cook, tossing to combine and adding pasta water as needed to loosen and coat the pasta, until most of the feta is melted, about 1 minute. Drizzle in the remaining olive oil. Taste, and season with additional lemon juice, salt and pepper, if desired.
Slice the dark scallion greens. Divide across 6 bowls, garnish with the freshly sliced scallion, dill and the remaining feta cheese and serve.
Blistered Shishitos with Cilantro Dipping Sauce
Ingredients
Pepper Ingredients
6 ounces shishito peppers
olive oil spray
Sauce Ingredients
1 cup fresh cilantro
1/2 cup unsweetened almond milk
1/2 cup raw cashews
1 medium lime (zest and juice)
1 teaspoon fine sea salt
1/2 teaspoon black pepper
Instructions
Heat a grill to medium-high heat.
Skewer the peppers, spray them with olive oil and place them directly on the grill. Cook on one side for 5 minutes or until charred and blistered. Then flip the skewer, and repeat to cook the other side. Remove them from the grill and set aside.
Combine the sauce ingredients in a blender and process until completely smooth (this may take up to a few minutes).
Serve the peppers on a plate with the dipping sauce on the side.
*From withfoodandlove.com
Salmon with Corn and Tomato Salad
Ingredients
1 pound small, ripe mixed yellow and red tomatoes, halved or quartered
1 cup cooked fresh corn kernels, from 2 ears
1 tablespoon white wine vinegar
2 teaspoons finely chopped fresh oregano
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 center-cut skin-on wild salmon fillets (about 6 ounces each)
Directions
Toss the tomatoes with the corn, vinegar, oregano and 3 tablespoons of the oil in a large bowl.
Season with salt and pepper to taste, toss again and set aside. Season the salmon with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet set over medium-high heat. Add the salmon, skin-side up, and cook until golden brown, about 4 minutes. Flip and continue to cook until just cooked through but still rosy in the center, about 3 minutes more. Serve with the corn salad.
Snow Leopard Melon and Cucumber Salad
Ingredients
2 tablespoons lime juice
2 tablespoons honey
1 teaspoon olive oil
pinch of salt
3 cups bite-sized pieces Snow Leopard Melon
2 cups cucumber cut into bite-sized pieces (about 1 medium cucumber)
1 tablespoon chopped fresh cilantro
Instructions
Add lime juice, honey, salt and olive oil to a small bowl or jar and stir or shake until honey has dissolved.
Mix the cucumber and melon pieces in a medium bowl.
Pour the dressing over the cucumber and melon pieces and add the cilantro. Stir until everything is covered with the dressing.
Serve this salad chilled. It'll last in the fridge 2 days in a covered container.
Grilled Romaine and Peach Salad
Ingredients
3 halved romaine heads
2 ripe peaches, pitted and cut into quarters
2-3 tablespoons olive oil
¼ cup chopped walnuts
¼ cup crumbled feta
2 tablespoons honey
Red wine vinegar
Salt and pepper to taste
Directions
Heat a grill to medium high heat. Brush the romaine and peaches with the oil. Using tongs, place on the grill and cook 4 minutes or until grill marks appear and the romaine and peaches become a little tender. Flip over and continue cooking another 3 minutes.
Transfer the romaine and peaches to a serving platter. Sprinkle on the walnuts and feta. Drizzle on the honey and any remaining oil. Drizzle the vinegar on top. Season to taste with salt and pepper.
Serve immediately.
Rainbow Trout with Tomatoes in Parchment
Ingredients
4 fillets rainbow trout
Kosher salt and freshly ground pepper
2 small tomatoes, sliced
Extra-virgin olive oil, for drizzling
1 cup fresh basil leaves, torn if large
Directions
Heat oven to 400 degrees. Arrange fillets in the center of parchment rectangles. Season with salt and pepper and top with tomatoes. Drizzle with oil.
Fold parchment closed and transfer to a rimmed baking sheet.
Bake until fish is cooked through, 12 to 14 minutes. Top with basil before serving.