Calabrian Shrimp And Orzo

Photo by Flo P on Unsplash

Ingredients

  • 10 oz peeled shrimp
  • 4 oz orzo pasta
  • 2 cloves garlic, roughly chopped
  • 1 zucchini, halved lengthwise and sliced crosswise
  • 1 1/2 tsps chili paste (Calabrian if you have it)
  • 2 Tbsps creme fraiche
  • 1 Tbsp capers
  • 1 lemon
  • 1/4 cup grated parmesan cheese

Preparation

  1. Fill medium pot w/ salted water and bring to a boil.
  2. Pat shrimp dry with a paper towel, place in bowl with chopped garlic, capers, and chili paste, stir and let marinate.
  3. Add orzo to pot of boiling water, and cook, uncovered, for 7-9 minutes, or until tender. Drain thoroughly and return to the pot.
  4. In a large pan, heat a drizzle of olive oil over med-hi heat until hot. Add the sliced zucchini in an even later. Cook, without stirring for 2-3 minutes or until lightly browned. Move zucchini to one side of pan, and add shrimp to other side in an even layer. Again, cook without stirring for 2-3 minutes or until slightly opaque. Stir it all up,  while continuing to cook for another 1-2 minutes. Turn off the heat.
  5. Add shrimp and zucchini to the pot of cooked orzo, along with the creme fraiche and the juice of half a lemon. Stir to combine and season w/ salt/pepper to taste.
  6. Serve w/ parmesan and lemon wedges.

Roasted Broccoli & Fregola Sarda

Ingredients

  • 1 lb broccoli, cut into small florets
  • 1 red onion, thinly sliced
  • 1 Tbsp Za’atar seasoning
  • 2 eggs
  • ⅔ cup fregola sarda pasta
  • 2 Tbsps tahini
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • 1 oz. pecorino romano cheese
  • 3 Tbsps roasted almonds, roughly chopped
  • 1 bunch mint

Preparation

  1. Preheat oven to 450°. Spread onions and broccoli on sheet pan. Drizzle with olive oil and season with salt, pepper, and za’atar seasoning. Toss to coat and spread in an even layer. Roast 20-22 minutes or until browned and tender when pierced with a fork.
  2. Heat a small pot of water to boiling on high for boiling the eggs. Heat another medium pot of salted water to boiling on high for the pasta. Add pasta to medium pot and cook 14-16 minutes, or until tender. Turn off heat, drain thoroughly, and return to pot.
  3. Add eggs to small pot of boiling water and cook 9-10 minutes. Drain and rinse under cold water for a minute. When cool enough to handle, carefully peel the cooked eggs. Thinly slice into rounds and season with salt and pepper.
  4. Combine lemon juice, tahini, 2 Tbsps water, 2 Tbsps olive oil and minced garlic in a bowl for the dressing. Whisk until smooth. Season with salt and pepper.
  5. To the pot of cooked pasta, add the roasted vegetables, chopped almonds, crumbled cheese, dressing, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste.
  6. Serve topped with egg and another drizzle of olive oil. Garnish with mint.

Serves 2.
From blueapron.com

Hummus

Ingredients

  • 1 can chickpeas (16 oz)
  • 1 garlic clove
  • 1/3 cup tahini
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 1/4 cup pine nuts
  • 1/2 lemon, juiced (3 Tbsp.)
  • 1 tsp. smoked paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • parsley, chopped

Preparation

  1. Toast pine nuts in a pan until brown. Remove from pan, drizzle w/ some olive oil and set aside.
  2. Blend all ingredients, except pine nuts, in blender until smooth.
  3. Place in bowl, add pine nuts to center, and top with pinch of paprika and parsley

Curried Chicken and Grape Salad

Ingredients

  • 2/3 cup cooked, chopped, skinless chicken
  • 2 Tbsp celery, diced
  • ½ cup grapes, halved
  • 1 Tbsp light mayonnaise
  • 1 ½ Tbsp nonfat Greek yogurt
  • ½ tsp curry powder

Preparation

Combine everything and serve between bread with mixed greens.

Couscous Tabbouleh

Ingredients

  • 1 cup couscous
  • 2 large heirloom tomatoes, seeded and chopped
  • 1 small cucumber, seeded and chopped
  • 1 clove garlic, finely chopped
  • ½ small red onion, cut into ½-inch pieces
  • 2 Tbsp pine nuts
  • 1 cup canned chickpeas, rinsed and drained
  • 3 Tbsp. extra-virgin olive oil
  • Juice from 1 lemon
  • ¾ cup chopped fresh parsley
  • ½ small jalapeño chile, seeded and finely chopped

Preparation

  1. Heat oven to 350°. Cook couscous as directed on package; let cool and set aside.
  2. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes.
  3. Combine tomatoes and cucumber in medium bowl. Add garlic and onion.
  4. Add cooled couscous, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.

Do it with these chicken kabobs.

Chicken Kebabs in Green Masala

Ingredients

Green Masala

  • 2 bunches Cilantro
  • 3-4 Seranno peppers
  • 2 Tbsp dried fenugreek leaves
  • 1 Tbsp green Peppercorns
  • 1 Tbsp lime pickle, finely chopped (or sweet lemon pickle?)
  • ½ cup green papaya (under-ripe), chopped
  • ½ cup mustard oil (or vegetable oil)
  • 8 cloves garlic
  • 2 inch piece ginger
  • 1 tsp. salt
  • 2 Tbsps yogurt

Chicken

  • 2 lbs. boneless chicken thighs, cut into 2-inch pieces
  • salt, to taste

Preparation

  1. Place all ingredients for green masala in food processor and blend until mixture is grainy in texture.
  2. Marinate chicken pieces in masala paste and refrigerate a few hours or overnight.
  3. Skewer the chicken onto wood or metal skewers and grill on a hot grill about 4-5 minutes on each side.

Do it with couscous tabouleh.