Baked Shrimp & Kale with Chermoula

Cook time approx: 25 minutes

Ingredients

- 1lb Shrimp, peeled and deveined

- 1 bunch kale, stems removed and torn into pieces

- EVOO

For Chermoula

- 1/2 cup fresh cilantro, chopped

- 1/4 cup fresh parsley, chopped 

- 1/4 cup EVOO

- 3 large garlic cloves, minced

- 2 tablespoons lemon juice

- 2 tablespoons lime juice

- 2 teaspoons paprika 

- 1 teaspoon ground cumin

- 1 teaspoon salt

- 1 teaspoon pepper 

 

Directions
1. Heat over to 375 degrees.

2. Put all ingredients for Chermoula in a big bowl, mix well. Add shrimp and toss to coat.

3. Lightly grease 9 x 13 baking dish with EVOO. Lay kale leaves in a layer on baking dish. Sprinkle with EVOO.

4. Dump shrimp on top of kale and arrange in layer. Drizzle any remaining Chermoula on top.5. Place in over and bake for 20-25 minutes, until shrimp is pink. Serve. 

Pasta with Shrimp, Spinach and White Wine 


Cook time: Approx. 20 Minutes 

Ingredients

- 16 oz pasta (any kind)

- 1 lb large shrimp, peeled and deveined 

- 6 oz spinach

- 3 tablespoons Butter

- 3 cloves garlic

- 1/2 cup dry white wine

- 1 lemon, juiced 

- red pepper flakes

- salt and pepper

Directions

1a. Cook pasta until al dente according to package instructions. Drain then return back to pot.

1b.  While pasta is cooking place skillet on medium heat. Add half the butter and melt. Add garlic and a few pinches of red pepper flakes. Saute until fragrant, approx. 2 minutes

2. Raise heat to medium-high, add wine. Cook until reduced by 1/3, approx. 2 minutes. 

3. Add shrimp, salt and pepper. Cook until opaque, approx. 2 minutes. 

4. Remove skillet from heat and stir in remaining butter and lemon juice.

5. Add spinach to pasta pot, then pour shrimp mixture over. Stir until spinach is wilting. Serve with Parmesan. 

Pumpkin Butter

Carving a pumpkin for Halloween? Make Pumpkin Butter with your leftover pumpkin guts. Butter can be used like jam and is great on toast!


Cook time: Approximately 40 minutes

Ingredients 

- 3.5 cups pumpkin guts, puréed OR canned pumpkin

- 3/4 cups apple juice (fresh is best)

- 1.5 cups sugar

- 2 teaspoons ground ginger

- 2 teaspoons ground cinnamon

- 1 teaspoon ground nutmeg

- 1/2 teaspoon ground cloves

Directions

If making pumpkin purée fresh:

1. Remove seeds from pumpkin and put aside. Then use hands/sharp spoon to remove pumpkin guts and purée them in food processor.

2. Put all ingredients in medium saucepan over medium heat and bring to a boil.

3.  Turn heat down to low and let mixture simmer for 30 minutes, stirring frequently. 

4. Transfer thickened mixture to jar and refrigerate until ready to eat. 

* Let mixture simmer until thickened. May take more than 30 minutes.

Broccoli Quinoa Pilaf


Ingredients

- small onion, chopped

- 4 cups broccoli, chopped

- 2 cups quinoa, cooked

- 1/2 cup craisins or raisins

- 1 cup roasted almonds, chopped fine

- 1/4 cup chicken broth

- olive oil

- salt and pepper

Directions

1. Place medium saucepan over medium-high heat. Heat 1 tablespoon of oil then add onions, salt and pepper. Cook stirring occasionally until softened and starting to brown, approx. 3 minutes.

2. Add chicken broth. When it starts to boil turn heat down to medium. Add broccoli and craisins. Cook for 8-10 minutes, until broccoli is tender.

3. Stir in cooked quinoa and let cook for another minute.

4. Remove from heat and stir in almonds. Salt and pepper to taste.

Garlic Balsamic Artichoke

Cook time: 1 hour

Ingredients

- artichoke(s)

- olive oil

- balsamic vinegar

- garlic

- sea salt

Directions

1. Preheat oven to 425 degrees.

2. Chop off bottom of artichoke, then top to expose petals.

3. Separate petals. Drizzle olive oil and balsamic vinegar inside petals, then sprinkle with sea salt. [Use your fingers to get inside petals.]

4. Stuff minced garlic in between petals.

5. Wrap artichoke in a double layer of aluminium foil. Seal tight.

6. Place on oven rack and bake. A regular sized artichoke will take 1 hour. For a jumbo artichoke cook 75 minutes.

7. Remove wrapped artichoke and let cool before opening foil. 

Orecchiette with Spicy Italian Sausage and Broccoli Rabe


Recipe from Everyday Italian.

Ingredients 

- 2 bunches broccoli rabe, stalks trimmed, then quarter 

- 12 oz. orecchiette pasta

- 1 lb. spicy Italian sausage 

- 3 cloves garlic, minced

- 1/4 cup grated Parmesan 

- 3 tablespoons olive oil

- 1 punch red pepper flakes

- salt and pepper

Directions
1. Bring large pot of salted water to a boil. Cook broccoli rabe for 1 minute then remove- keep water.

2. Cook the orecchiette in the same boiling water until tender but still firm to bite, approx. 8 min. Reserve 1 cup of water before straining.

3. SAME TIME- Heat oil in large skillet over medium heat. Add the sausage and cook breaking up with a spoon until browned, approx. 8 min.

4. Add garlic and red pepper flakes, cook for 30 seconds.

5. Add broccoli rabe and toss to coat.

6. Add pasta and reserved cooking water, 1/4 cup at a time, until reached desired moisture. 

7. Add Parmesan cheese, stir. Salt and pepper to taste.

8. Serve warm or at room temperature.

A simple but delicious pasta dish that’s perfect for a regular night in or a dinner party. 

Sesame Snow Peas and Shiitake Mushrooms


Ingredients (serves 2-3)

6-8 large shiitake mushrooms, stemmed and sliced 

3/4 lbs snow peas, trimmed

1 tsp soy sauce

1/2 tsp sesame oil

2 tbs vegetable or olive oil

Sesame seeds to garnish 

Salt


Directions 

1. Combine soy sauce and sesame oil with 2 tbs of water in a small bowl.

2. Heat large skillet over high heat. Add 1 tbs of oil. When the oil is hot add mushrooms and stir for 3 minutes.

3. Add remaining oil, snow peas and pinch of salt. Stir for 30 seconds.

4. Add soy/sesame mixture and cool for 2 minutes, until peas are crisp/tender.

5. Garnish with sesame seeds and serve.

Ahi Tuna Tartare

 Ingredients

1 lb ground tuna (sashimi grade)

2 tablespoons Sesame oil

Siracha 

Sesame seeds

1 large avocado

Directions 

1. Put tuna in bowl.

2. Add oil and siracha (to taste.) Use hands to mix. 

3. Mash avocado.

4. Plate avocado, then tuna. Sprinkle with sesame seeds. Garnish plate with wasabi paste.

Artichoke “Hummus”

 
Ingredients

28 oz quartered artichokes in brine, or water (brine will have more flavor)

2 garlic cloves, minced

1/2 cup avocado oil or EVOO

4 tbsp fresh lemon juice

Optional: minced pimento peppers or olives

Directions 

1. Drain artichokes. Dry between paper towels to remove excess liquid.

2. Add all ingredients to food processor or magic bullet. Blend until creamy.

3. Drizzle oil on top before serving.

Optional: garnish with minced peppers/olives

Oyster Mushrooms with wilted Spinach

Ingredients

3 cloves garlic, chopped

4 cups oyster mushroom, or another wild mushroom

Dry sherry wine, 3 tablespoons

Low sodium soy sauce, 1.5 tablespoons  
20oz spinach

EVOO

Directions

1. In large skillet heat oil and garlic for 1 min.

2. Add mushrooms. Cook 5 minutes until mushrooms are tender.

3. Add sherry and soy sauce. 

4. Once simmering start adding spinach. Continue adding and stirring until all spinach is wilted. Serve.