SPRING SUPPER (on a record breaking hot evening) ~ GRILLED SHRIMP SALAD with BASIL VINAIGRETTE

GARDENER'S NOTE: When planting basil in the herb garden, pinch tips to encourage growth then use in your favorite fresh basil recipe.

~ Friends in the wildflower garden

____________________

GRILLED SHRIMP SALAD with BASIL VINAIGRETTE

~ Fast, refreshing and easy supper for a summer-like spring evening

2 lbs. peeled large raw shrimp (fresh or thawed frozen)

1 1/2 lb. asparagus spears (or trimmed fresh green beans)

1/2 lb. crumbled cooked bacon

1 1/2 cup crumbled feta or shredded Parmesan cheese (reserve a bit for garnish)

3/4 cup toasted pine nuts (reserve a bit for garnish)

8 (12-inch) wooden skewers

Basil vinaigrette:

1/2 cup chopped fresh sweet basil

1/2 cup balsamic vinegar

4-6 minced shallots

3 cloves minced garlic

1 Tbsp. brown sugar

1 tsp. Lawry's Seasoned pepper

pinch of coarse salt

1 cup extra-virgin olive oil

Soak skewers in water while preparing salad.
Combine ingredients for Basil Vinaigrette, whisking in olive oil a bit at a time until blended.
Combine shrimp with 3/4 cup of vinaigrette in plastic bag and chill for 30 minutes, turning occasionally.
Meanwhile, blanch asparagus (or green beans) in boiling salted water for 4 minutes. Drain and plunge into ice water. Remove, pat dry and chill.
Remove shrimp from marinade and thread onto skewers.
Grill over medium-high with lid down for 2 minutes on each side or until shrimp turn pink. Remove from skewers and toss with asparagus (green beans), bacon, feta or Parmesan cheese, toasted pine nuts and remaining 3/4 cup Basil Vinaigrette. Sprinkle with additional cheese and toasted pine nuts. Serve on chilled plate surrounded by spring flowers from the garden.

Comments

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

THE VILLAGE VOICE

Search This Blog