Grilled Shrimp Lettuce Wraps

Frozen shrimp has always been a go-to staple in my freezer--and especially so during the quarantine, shelter-in-place, days of late.  Besides going from frozen to thawed within minutes, there is something comforting about knowing that you've got seafood virtually on-demand and waiting to be transformed into as many delicious iterations as your imagination can muster.

So this past Sunday, after a morning walk, followed by an online worship service, and re-watching Hamilton (squeal!), my mind went to what's for dinner.  And in keeping with my already low-key Sunday vibes, I decided to keep it simple.

What resulted was simple in preparation, indeed, in that I had all of the ingredients on hand in my fridge, but by no means simple in final wow-appeal and delicious-ness.  Translation: it. was. so. good.

Grilled shrimp (I grilled my shrimp on my indoor smokeless grill for extra ease), lettuce leaves to serve as the bed and wrap, piquant scallions, juicy grape tomatoes, hothouse cucumber slices, and a punchy lime vinaigrette, made for one good 'til the last bite creation.  The lightness of the dish (perfect for Summer) x the big flavors made this an instant favorite.  It's a gorgeous meal-in-one that can double as appetizers or a main course, depending on whether you're hungry or hangry. :)

Enjoy--and join me in finding delight in the simple pleasures of...

Happy Eating!

Grilled Shrimp Lettuce Wraps
Ingredients:
Shrimp, peeled and deveined
Kosher Salt
Freshly Ground Pepper
Old Bay Seasoning
Worcestershire Sauce
Tabasco
Olive Oil
Lettuce leaves (Boston or Bibb, recommended)
Grape tomatoes, halved
Scallions, chopped (white and green parts)
Hothouse cucumber, thinly sliced
Lime Vinaigrette (recipe follows)
Flaked sea salt for garnish (optional)

Method:
Place shrimp in a bowl and season to taste with salt, pepper, Old Bay, Worcestershire, Tabasco and oil; toss ingredients to combine. Grill shrimp until just done about 2 minutes or so per side. While shrimp is grilling, prepare vinaigrette.  Once done, remove shrimp and drizzle with some of the vinaigrette.  Toss to coat and set aside.

Arrange lettuce, tomatoes, scallions, cucumber and shrimp on a platter.  Place remaining vinaigrette in a dish/bowl and add to platter.  Garnish with a light sprinkle of flaked sea salt to finish, if using.  To assemble, place cucumber, tomatoes, shrimp and scallions on lettuce leaf.  Garnish with a drizzle of vinaigrette to finish--and enjoy!

Lime Vinaigrette
Ingredients:
Juice of 1 lime
Teaspoon of Dijon mustard   
1/2 teaspoon of honey
Kosher salt and ground pepper to taste
1 Tablespoon of Extra Virgin Olive Oil  

Method:
Whisk together lime juice, mustard, honey, salt and pepper.  Drizzle in oil and whisk until emulsified and fully incorporated. (Cook's Note: I like my vinaigrette with a good acidic punch so I typically use less oil than is standard.  Feel free to modify with more oil, as desired.  And you can also double the original recipe for more vinaigrette. Store remaining vinaigrette in an airtight container in the refrigerator for up to a week.) 

   

 

{Green Goodness}: Kale and Apple Salad with Lemon Vinaigrette

Now that September is here, there is an obvious (if not annoying) pull by merchandisers, social media--everyone, it seems--to forget about the remaining weeks of Summer. And being one who is resistant, if not defiant, to give into the pumpkin spice spell before its time, I'm continuing my summer-ing ways until the very end. But that doesn't mean I won't give a slight nod to my favorite season in time for its arrival.

Here enters a fresh, good-to-you, good-for-you, kale salad that keeps on the light side of things (summer vibes, indeed), while showcasing crisp, green apples that point the way to the autumn eats just around the corner.  Crowned (or garnished) with freshly grated pecorino romano shavings and dressed with a punchy lemon vinaigrette, this salad is a veritable ode to the best of both seasons.

I whipped it up in sheer minutes last night and it seemed to be all gone in just as many minutes following.  It seemed to be, but not quite :), however there were no leftovers to relish today, so I'll absolutely be doing a "make, eat, repeat" until I can't anymore.  I think you'll feel the same once you make it--and who can blame us?

So go ahead and live out your remaining Summer days with a wink at Fall that makes for...

Happy Eating!

Kale and Apple Salad with Lemon Vinaigrette

Ingredients:
Fresh kale greens
1 Granny Smith apple (or apple of choice), sliced
1/3 cup of freshly grated pecorino romano (plus more for extra garnish)
1 large lemon
1/2 cup extra virgin olive oil
1 teaspoon dijon mustard
1 teaspoon honey
Kosher salt 
Freshly ground black pepper

Method:
Place greens in a large bowl, layer in apple slices and dress with vinaigrette (recipe to follow) and toss together to combine.  Sprinkle in cheese and toss again.  Serve on individual platings and finish with a final garnish of cheese.  Enjoy!

Lemon Vinaigrette
Add the juice of the lemon, dijon, honey, and salt and pepper to taste in a small bowl and whisk together.  In a slow stream, whisk in the olive oil until fully combined.  Enjoy. (Cook's Note: Vinaigrette can be made ahead and stored in the refrigerator in an airtight container for up to a week.)


  
 

French Potato Salad

I've come a long way baby.

Let me explain.  Growing up, I had a very loose, slightly on, mostly off, relationship with potato salad.  And considering that most of the potato salad I came across at family meals, barbecue's, cookouts, and the like, contained their fair share of mayonnaise, I was simply not a fan.

It's never easy to convey why you don't take to a particular food--especially when it seems that most you know and come across are fans.  But there I was--the girl, now woman, with a distinct disdain for this favorite dish and its main dressing.  However, I'm fortunate that as my natural development continued, so did my palate's evolution, and I ultimately came to like--not love--traditional potato salad.  Nothing major, but I could handle a serving or two a few times a year.

And then I was given the gift of discovering what seemed to be a recipe created just for me and my fellow non-mayo cohorts: an herb-y, vinaigrette tossed, and beyond delicious, French Potato Salad.  Made of tender red and white potatoes, with accents of fresh herbs, a luscious champagne vinaigrette, and a few other flavorings of white wine, chicken stock and green onions, it's one of my favorite side dishes for any occasion and my definite go-to when I'm on potato salad duty.  It's a lighter, elegant spin on the classic American-style and suits me (and my taste buds) perfectly.

I brought it back to life in my kitchen recently for a family gathering, and let's just say the bowl was empty at the end of our time together (humble brag -:) ).  It serves up beautifully warm or at room temperature, making it extremely versatile and picnic friendly.  Make it for yourself and I'm certain you'll be coming back for more.

Happy Eating!

French Potato Salad >>> Get the recipe here!

{Taste of Paris}: Warm Goat Cheese Salad

Recently back from my winter getaway, the memories are still quite vibrant.  So much so, it feels like I can reach out and touch them.  And my travels are as much a food diary, as they are cultural and recreational indulgences.

It's no secret that Paris is one of my most favorite places (if not the) in the world.  And spending time there again this month only cemented this sentiment further.  It was the last leg of an amazing mini European tour of sorts, beginning in Rome, followed by Florence, and finally culminating in the City of Lights.  The holiday spirit was still very much alive in each city making for an extra special bonus aura.

My last full day in Paris found me in the well-regarded Saint-Germain-des-Pres of the 6th arrondissement (how Paris classifies its neighborhoods).  Emerging from the Metro, I walked the short block to settle in at the famous Cafe de Flore for some lunch vittles.  Sips of warm cappuccino, friendly banter, a few obligatory photo opps, and a scrumptious warm goat cheese salad later, I was satiated and ready to take on a quick stroll along the cobblestone streets.

The salad was a simple, yet elegant, bite that makes for French food at its best.  Almost immediately upon my return home, I took to my kitchen to recreate it with my own twist.

I was introduced to warm goat cheese salad many years ago by Ina Garten, and it instantly became a favorite of mine. I've even served it at dinner parties to wow friends and guests.  That preparation is slightly different, so perhaps I'll share it in a future post.  Either way, this salad will forever remain a staple in my cooking and entertaining repertoires--and a cherished taste of Paris.

Happy Eating!

Warm Goat Cheese Salad
Ingredients:
4 oz. herbed goat cheese
4-6 slices of sourdough bread
Mixed salad greens
Cherry tomatoes, halved
Vinaigrette
Kosher salt
Extra virgin olive oil
Freshly ground black pepper
Honey, for drizzling
Fresh thyme, for garnish

Method:
Preheat the oven to 450 degrees F.

Slice the goat cheese log into individual rounds.  Place the bread on a baking sheet and season lightly with a drizzle of olive oil and sprinkle of salt. Place a slice of goat cheese on each piece of bread and bake for 8-10 minutes, until the cheese is warm, soft and gooey to the touch.

To serve, toss the salad greens with some of the vinaigrette to moisten.  Divide the greens among lunch plates and place the goat cheese toasts on each.  Finish with freshly ground black pepper, a drizzle of honey, and sprig of thyme.  Enjoy!

Adapted from Ina Garten
   

Shaved Vegetable Salad

Spring on a Plate: Shaved Vegetable Salad

With Spring finally making its arrival, one of things I relish most is the lighter touch I can give to dishes.   With this inspiration in mind, and with the kinder weather in tow, I plan to ramp up my visits to local farmers markets to enjoy more of the fresh, vibrant produce that’s perfect for spring eating.

I got a slight head start recently with this simple, yet elegant and delicious, Shaved Vegetable Salad.  Driven by the vegetables’ vibrant colors, I love bringing this dish together, in a matter of minutes, and enjoying it as an appetizer or light lunch course.  Oozing with the vibrancy of this season, it is nothing short of Spring on a plate.

Happy Eating!

Shaved Vegetable Salad with Classic Vinaigrette

Ingredients:

Zucchini

Yellow Squash

Asparagus

Brussels Sprouts

3 tablespoons red wine vinegar

½ cup extra virgin olive oil

½ teaspoon Dijon mustard

Generous pinch of sugar

Salt and pepper, to taste

Sprinkling of fresh herbs (optional)

Method:

For Salad: Using a vegetable peeler, shave raw zucchini, squash, asparagus and brussels sprouts. Stack the zucchini and squash shavings and roll into small circles.  Stand the circles up on the serving dish and adorn with the asparagus and brussels sprout shavings.  Drizzle with the vinaigrette (recipe follows) and garnish with a sprinkling of fresh herbs. 

For Vinaigrette: Combine the vinegar, mustard, sugar, salt and pepper and whisk to combine.  Slowly drizzle the olive oil into the vinegar mixture and continue whisking until the dressing thickens.  Store refrigerated in an airtight container.

Spinach, Pear and Pomegranate Salad

Spinach, Pear and Pomegranate Salad

Over the holidays I was on the hunt for the perfect green salad to bring to the table.  Then I recalled one of my recent Pinterest additions that fit the bill perfectly.  It was a hearty, yet elegant, spinach salad that combined sweet pears, a slight tang (and gorgeous color accent) from pomegranate seeds, blue cheese and walnuts, for one spectacular dish.  

I knew it was the salad that I wanted to prepare and share with family and friends, as well as one that I happily carried over into my permanent salad repertoire.  With a few slight tweaks--I substituted the blue cheese for the goat cheese that I had on hand and made a sherry vinaigrette to dress the dish--it has become a new (and likely perennial) favorite.  

Hearty enough for a satisfying bite during the cold weather, scrumptious enough to merit regular menu appearances--and chocked full of nutrients!--you'll love bringing this dish to your table.

Happy Eating!

Spinach, Pear and Pomegranate Salad -- recipe courtesy of Williams-Sonoma

Sherry Vinaigrette
Ingredients:
1/4 cup sherry vinegar
1 teaspoon dijon mustard
1 small shallot, finely diced
1/2 teaspoon honey
1/2 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

Method:
Whisk together the vinegar, mustard, shallot, honey, and salt and pepper to taste.  Slowly drizzle and whisk in the olive oil.  Drizzle desired amount over salad and toss to coat.  
  

Shine Supper Club: Orzo Pasta Salad with Grilled Shrimp and Vegetables

I truly love the fresh and delicious flavors that welcome Spring into our kitchens and cuisine.  Fresh herbs, summer squash, zucchini, cherry tomatoes and peppers are just a few of the many tastes that make their way front and center into my cooking during this time of the year.  And that's why I was so excited to join in with Yahoo Shine Supper Club's April theme for Spring Cleaning My Supper!  In fact, that's exactly what happened recently when I decided to make a delicious pasta tossed with grilled vegetables and shrimp. 

A favorite dish for healthy, lite and delicious noshing, that constitutes a meal-in-one, this recipe was the perfect wind-down to my busy weekend.  With little more effort than chopping some vegetables, aromatics, and herbs, grabbing some shrimp from the freezer for a quick defrost ( I like to keep these on hand for quick and easy meals, like this), whisking up my favorite vinaigrette, and boiling the pasta, I was ready to chow down in a matter of minutes rather than hours.  I was pleased to sit down to 'fast food' that wasn't an assault on my waistline and wouldn't leave me murmuring, "why did I just eat that?".

This recipe is simple, yet it offers the best of flavors we love, especially as the days become longer and lighter fare is in order.  It's pasta salad 'elevated' with the use of the often overlooked orzo variety that's frequently mistaken for rice at first glance.  Cooked to al dente perfection, then dressed with the vinaigrette to give it extra savory punch and finally tossed with the grilled vegetables and shrimp and garnished with fresh dill, this is one dish you'll want to keep close at hand for long days and busy nights.  It's also great for picnic and bbq fare when the weekend beckons us to enjoy dining al fresco.

By now, it's obvious that I'm a fan. And when it's this easy, quick, delicious--and perfect for Spring--there's no reason not to be.

So here's to Spring Cleaning Your Supper....and Happy Eating!

Orzo Pasta Salad with Grilled Shrimp and Vegetables

Ingredients: 
1 pound of orzo pasta
Bell peppers, chopped (recommended: red, orange or yellow)
Summer squash, sliced
Zucchini, sliced

Cherry tomatoes, halved
1 red onion, chopped
2-3 tablespoons fresh dill, finely chopped
Shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 recipe for champagne vinaigrette

Instructions:
Pre-heat grill (or grill pan)
Prepare vinaigrette and set aside 
Bring a large pot of water to a boil

Season vegetables, except for tomatoes, with salt and pepper and lightly coat with some of the vinaigrette.  Place on the pre-heated grill and grill until lightly cooked through, but still somewhat firm in texture.  Remove from grill and set aside.

Repeat with shrimp, seasoning and grilling until shrimp are light pink. (Be careful not to overcook!)

Season boiling water with salt and add in pasta.  Cook according to package instructions for al dente doneness.  Drain pasta and pour remaining vinaigrette onto warm pasta.  Add in the grilled vegetables, shrimp and tomatoes and toss to combine.  Finish with a garnish of fresh dill.

Serve warm, room temperature or chilled.  Enjoy!

Special Touches: Champagne Vinaigrette & Herb-Garlic Butter

 

In the grand scheme of a meal, a special dressing or butter may not seem like a big deal, but trust me when I tell you that it is.  In fact, I think everything that brings a meal together--from the quality of the ingredients to the finishing touches--are quite special.  They exemplify the effort (i.e. the heart and soul--and love, in my case) that goes into preparing a delectable meal.

In the case of a vinaigrette and compound butter, you can single-handedly elevate a dish from routine and ordinary to extraordinary and unforgettable.  And recipes like my classic Champagne Vinaigrette and Herb-Garlic Butter will help you do just that. 

When I share with others that I've been making my own dressings (Vinaigrettes, Blue Cheese, Caesar, etc.) for years, they often look amazed.  (And I get it--especially with the non-foodie types.)  However, I then share how easy they are to make, as well as the fact that with the home-made stuff you know--and control--exactly what you're eating.  The added health benefits--along with the fun of creating something delicious on your own--means that you really have no reason not to make your own!  This is equally true with compound butters.

The flavor profiles for vinaigrette and compound butter are as varied as your tastes and imaginations will allow, but for today's purposes, I'm sharing two of my all-time favorites that never fail to satisfy--and solicit the abundant "oohs and aahs" that every dedicated cook loves to inspire. 

So whether you're looking to dress up salad greens and grilled vegetables, or wake up pasta, fish or roasted meats, adding these special touches will take you there--and beyond.

Happy Eating!

Champagne Vinaigrette

Ingredients: 

3 tablespoons champagne vinegar*

1/2 cup extra virgin olive oil

1 garlic clove, minced

1 teaspoon dijon mustard

1/2 teaspoon honey

Kosher salt, to taste
Freshly ground black pepper, to taste

Add vinegar, garlic, mustard, honey, salt and pepper in a bowl and whisk to combine.  Slowly drizzle the olive oil into the mixture while steadily whisking until the oil is fully incorporated and the dressing emulsifies.  Store dressing in an airtight container in the refrigerator for on-going enjoyment.

*Cook's Note: If you don't have champagne vinegar on hand, you can substitute a good white wine vinegar for an equally delicious vinaigrette.

Herb-Garlic Butter

Ingredients: 

1/2 cup (4 oz.) unsalted butter, at room temperature

1/2 teaspoon fresh thyme, chopped

1/2 teaspoon Italian parsley, chopped

1/2 teaspoon fresh rosemary, chopped

1 large or 2 small garlic cloves, minced

1/4 teaspoon salt

Combine butter, herbs, garlic and salt.  Refrigerate (or freeze) until butter has become firm again.  Remove from refrigerator, serve and enjoy! 

P.S.  Tell me, what special touches do you like to add to your dishes?

Image Source