Salads and more

28/04/2024

Charred Shrimp, Leek and Asparagus Skewers
INGREDIENTS
1 lb. (21- to 25-count) peeled and deveined shrimp
1 lb. asparagus, trimmed and cut into 2-in. pieces
2 medium leeks, white and light green parts only, cut into 3/4-in.-thick rounds
2 tbsp. olive oil
Kosher salt and pepper
2 lemons, halved
1/2 c. mayonnaise
1 1/2 tbsp. harissa paste
DIRECTIONS
STEP 1
Heat grill to medium-high. Thread shrimp, asparagus and leek rounds onto skewers. Brush lightly with oil and season with 1/2 tsp. each salt and pepper.
STEP 2
Grill skewers until vegetables are tender and shrimp are opaque throughout, 3 to 4 minutes per side.
STEP 3
Place lemons on grill alongside skewers, cut sides down, and grill until charred, about 4 minutes.
STEP 4
Into small bowl, squeeze 2 tsp. juice from 1 charred lemon half. Stir in mayonnaise and harissa to combine. Serve skewers with harissa mayo and remaining charred lemon halves

28/04/2024

28/04/2024

25/04/2024

Waffle Cookies With Strawberry Buttercream
Ingredients
1/2 c. (1 stick) unsalted butter, at room temperature
1 1/2 c. (6 oz) confectioners' sugar
2 tbsp. heavy cream, at room temperature
1 tsp. pure vanilla extract
1/8 tsp. kosher salt
3/4 c. freeze-dried strawberries, finely crushed
Waffle cookies (we used Jules Destrooper)
Directions

Step 1
In large bowl, using electric mixer, beat butter and sugar 2 minutes. Add cream, vanilla, and salt and continue beating 1 minute. Fold in crushed strawberries. Sandwich between waffle cookies

23/04/2024

Chickpea and Kale Rigatoni with Smoky Bread Crumbs
Ingredients
2 tbsp. olive oil
1/2 tsp. smoked paprika
1/2 c. panko (Japanese-style bread crumbs)
8 oz. fresh chorizo (or hot Italian sausage), casings removed
1 tbsp. tomato paste
1 c. chicken broth
chickpeas, rinsed and drained
2 large bunches kale (about 1 1/4 lbs. total), stemmed and chopped (about 20 c.)
12 oz. rigatoni
2 oz. Manchego cheese, finely grated, plus more for serving
Directions

Step 1
In large skillet on medium-high, heat 1 tablespoon olive oil. Add smoked paprika and cook, stirring often, 30 seconds. Add panko and pinch salt and cook, stirring, until toasted, about 3 minutes. Transfer crumbs to plate.
Step 2
Wipe out skillet and heat remaining 1 tablespoon oil on medium-high. Add chorizo; cook, breaking up with spoon, until browned, 5 to 7 minutes.
Step 3
Add tomato paste and cook, stirring, 1 minute. Add broth and simmer, stirring occasionally, until sauce is reduced by one-third, 4 to 6 minutes.
Step 4
Add chickpeas and cook until heated through, 2 minutes. Stir in kale and 1/4 teaspoon salt and cook until tender, 2 to 3 minutes.
Step 5
Meanwhile, cook rigatoni as label directs. Reserve 1 cup cooking liquid, then drain pasta and return to pot. Toss with chickpea mixture and Manchego, adding some of reserved cooking liquid if pasta seems dry. Serve sprinkled with bread crumbs and more cheese, if desired

19/04/2024

Veggie Trio on Sweet Mash
Ingredients
4 large sweet potatoes, peeled and cut into 1-inch chunks
3 oz. Greek yogurt
2 tbsp. butter
1 tbsp. olive oil
1 bunch kale, chopped
12 oz. mini sweet peppers, sliced
3 cloves garlic, chopped
1/2 tsp. salt
1 can (15 ounces) pinto beans, drained
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1/2 tsp. black pepper
1/4 c. sunflower seeds
Directions

Step 1
To large pot salted water, add sweet potatoes. Cover partially; heat to boiling on high. Reduce heat to medium. Simmer 10 minutes or until tender; drain. Mash with Greek yogurt and butter.
Step 2
In another large pot, heat olive oil on medium. Add kale, mini sweet peppers, garlic, and salt. Cook 10 minutes, stirring.
Step 3
Add pinto beans, lemon juice, Worcestershire sauce, and black pepper. Cook 1 minute. Serve over mash; top with sunflower seeds

19/04/2024

19/04/2024

17/04/2024

17/04/2024

Spinach, Chickpea, and Chicken Pitas
INGREDIENTS
1/2 small red onion, very thinly sliced
2 tbsp. red wine vinegar
1 tbsp. plus 1 tsp. extra virgin olive oil
12 oz. boneless, skinless chicken breasts, trimmed and cut into 3/4" pieces
2 cloves garlic, very thinly sliced
1 15 oz. can low-sodium chickpeas, rinsed
1 10 oz. pkg spinach, thick stems discarded
4 pieces pita bread, halved and toasted
Kosher salt and pepper
Greek yogurt, for serving
DIRECTIONS
STEP 1
In a small bowl, combine the onion, vinegar, and 1 teaspoon oil. Let sit, tossing occasionally, until ready to use.
STEP 2
Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing twice, until golden brown, 4 to 6 minutes.
STEP 3
Add the garlic and cook, stirring until starting to turn golden brown, 1 to 2 minutes. Add the chickpeas, half the spinach and 1/4 teaspoon each salt and pepper and cook, tossing, until beginning to wilt, about 1 minute. Add the remaining spinach and continue cooking, tossing until just wilted, 1 to 2 minutes; remove from heat.
STEP 4
Fill the pitas with the chicken and spinach mixture, top with the onions and drizzle with any vinegar remaining in the bowl. Serve with yogurt, if desired