A bright, nutritious, seafood salad made with ancient grains and dressed with a lemon vinaigrette.
Farro Salmon Salad is one of the best uses for leftover salmon you’ll ever find. When I serve salmon for dinner I always buy extra so that I have enough leftover to make this delicious salad. In fact, sometimes I make salmon for dinner just so I can have Farro Salmon Salad for lunch the next day – it’s that good! It has a great combination of flavors, colors, and textures, and if you’ve already cooked the salmon, it takes only minutes to prepare. It makes a great lunch dish, casual or formal, and is perfect picnic fare too. (more…)
An easy and elegant shrimp dish made with the crown jewel of oranges – the honeybell.
Lemons are used more frequently in cooking than oranges, the former being kind of like the favorite son or daughter, with the later playing the role of red-headed step child, neglected and often forgotten. Yet, oranges are sometimes a great substitute for lemons, as long as what you’re making doesn’t require the extra acidity that lemons provide. Honeybell Baked Shrimp is a case in point. This dish is a delightful take on classic shrimp scampi using honeybell oranges instead of lemons. If you’re not familiar with honeybell oranges, I’m willing to bet you’ll be won-over, like I was, once you try them. (more…)
A light, healthy, and delicious meal that’s a great alternative to traditional shrimp scampi. Packed with protein and fiber!
In terms of versatility and ease of preparation, shrimp can’t be beat, which is why I always have a big bag of it in my freezer. Lemony Shrimp with White Beans and Farro is one of my favorite ways to use shrimp. This recipe makes a fantastic weeknight dinner, but it’s also fancy enough for entertaining. I served it on Christmas Eve this year, doubling the recipe to feed the crowd I had on hand. Everybody loved it, and because it was so quick and easy I had ample time to spend with the friends and family who’d come to visit. (more…)
An inventive take on Caesar salad that showcases sweet, succulent, Maine lobster. Gluten-free red lentil lobster shaped crackers act as a garnish and take the place of croutons.
Lobster Caesar Salad Supreme is my insanely delicious answer to this month’s Recipe ReDux vacation inspired theme. Maine is a favorite destination for many vacationers. The diversity of activities available, along with over 3,000 miles of rugged coastline, have made it a mecca for summer tourists and earned it the title “Vacationland”, which is the official state slogan. But Maine is perhaps best known for its indigenous marine crustacean – lobster. A huge, thriving industry revolves around Maine lobsters. Their harvest, transport, and eventual consumption is an important part of the state’s heritage and is economically vital to its coastal communities. My family and I have been visiting coastal Maine during the summers for over 20 years. For us, summer = Maine = lobster. So it was only natural that in choosing to highlight Maine as my vacation destination that I would develop a recipe using lobster. After all, who doesn’t love lobster! (more…)
I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time.
As a member of The Recipe ReDux healthy food bloggers group I have the opportunity to participate in contests and sponsored posts for some amazing brands. This month I am pleased to showcase a recipe I created for Zespri Kiwifruit – the world leader in premium quality kiwifruit. Each ReDuxer who chose to participate in this contest had to create a dish using SunGold Kiwifruit – a new variety from Zespri. (Links to all the recipes created are at the end of this post.) SunGold Kiwifruit has a beautiful golden interior color and a mildly sweet, tropical taste, absent the slightly tart quality that is characteristic of green kiwifruit. Unlike the green variety of kiwifruit, SunGold Kiwifruit have smooth, hairless skin. SunGold Kiwi Shrimp Cocktail uses this versatile kiwifruit in a tropical inspired shrimp cocktail appetizer. Martini glasses are decoratively lined with thin slices of SunGold Kiwifruit then filled with a cool, creamy, kiwi infused avocado sauce. Chilled, jumbo shrimp are then draped over the edge of the glasses, in classic shrimp cocktail fashion, before being garnished with fresh basil and lime wedges. SunGold Kiwi Shrimp Cocktail is not only delicious and beautiful to look at but is chock-full of super healthy ingredients like Zespri SunGold Kiwifruit, Greek yogurt, avocado, and fresh basil. Each SunGold Kiwi Shrimp Cocktail has a whopping 32 grams of protein and only 286 calories! (more…)
I was perusing Pinterest recently and came across a bunch of recipe pins using smashed chickpeas and avocado – as in, chickpeas and avocado mashed together. There were sandwiches, salads, dips and wraps – they ALL looked scrumptious. I suspect that’s because I am in love with chickpeas and avocado and when I saw the two mixed together I thought it was pure genius. So I set about developing my own recipe using smashed chickpeas and avocado and came up with Lobster, Avocado, and Chickpea Salad with Lime Cilantro Vinaigrette. This salad tastes divine, is packed with nutritious ingredients, and its vibrant colors make for a beautiful presentation. What more could you ask for in a dish! (more…)
Looking for an Asian inspired dish with a twist? Look no further. These roasted shrimp have the classic Asian flavors of soy and ginger with the unique addition of agave nectar. This is a fast and versatile seafood entrée – the shrimp can be roasted in the oven or grilled, with equally delicious results, and they are cooked to perfection in less than 10 minutes. Roasted Shrimp with Agave-Ginger-Soy Marinade has been in my cooking repertoire since I first saw the recipe in a 1998 issue of Fine Cooking magazine. The original recipe calls for honey instead of agave but several years back, when agave nectar was all the rage, I started substituting agave for honey and I have been making this dish that way ever since.
