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Shrimp and Parsley Linguini
Shrimp and Parsley Linguini
We love to make pasta dishes and we typically use whole wheat selections in place of regular pasta. This Barefoot Contessa formula is wonderful, and the fresh parsley really elevates the flavors in this dish.
INGREDIENTS
• Vegetable oil
• 1 tablespoon kosher salt plus 1 1/2 teaspoons
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes
DIRECTIONS
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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Spicy Roasted Golden Beets
Spicy Roasted Golden Beets
This recipe is from fortheloveoffoodblog.com and we thought the spice mixture was a great combination for these wonderfully golden beets! Roasting golden beets brings out the sweet flavor, resulting in a caramelized texture.
INGREDIENTS
• 2 bunches of medium golden beets, tops trimmed and quartered
• 2 Tbs coconut oil
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• a pinch of chile powder
• 1/4 teaspoon sea salt
DIRECTIONS
Preheat oven to 400 degrees. Toss beets with oil and lay flat on sheet pan. Toss with spice mixture. Roast for 30 minutes, or until tender. Sprinkle with some additional salt and pepper, if desired. Serve warm.
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Middle Eastern Tabbouleh Salad
Middle Eastern Tabbouleh Salad
Ina Garten is one of my favorite chefs, and her show is wonderful. She featured tabbouleh a few years back and this is a great way to combine herbs and vegetables with bulgur wheat to form a great appetizer. Serve with warm pita triangles and even some homemade hummus! For an interesting twist, top the hummus with some fresh swiss chard pesto. Fresh garlic, lemon zest, cumin and red wine vinegar are a few good additions to this tabbouleh.
INGREDIENTS
• 1 cup bulgur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil (or less if you prefer)
• 3 teaspoons kosher salt (or half if you are using regular salt)
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper
DIRECTIONS
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
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