With the recent warm-up in Iowa, I felt it was time to break forth into salads! Darker varieties of lettuce, such as romaine, offer more nutrients than lighter colored lettuces. Dress the greens and shrimp with the low-fat dressing containing only a tablespoon of sesame oil, the only oil in the dressing, which permeates the salad with its nutty, roasted flavor.
Asian Shrimp Salad (with Sesame-Soy Vinaigrette)
1 pound cooked large shrimp, peeled and deveined
1 1/2 cups coarsely shopped snow peas
1 10oz bag of chopped romaine (or your choice of lettuce)
4 green onions, thikly sliced
3 Tbs. GF soy sauce
2 Tbs rice vinegar
1 Tbs honey
1 Tbs sesame oil
1 tsp sesame seeds
Dash cayenne pepper
Dash garlic powder
In a skillet, lightly saute the shrimp. In a large bowl, toss together shrimp, snow peas, cherry tomatoes, romaine and green onions. For dressing, in a small bowl (or sealable glass container), whisk together soy sauce, rice vinegar, honey, sesame oil, sesame seeds, cayenne pepper and garlic powder. Just before serving, drizzle salad with vinaigrette and toss gently. You may also add in cubes of mozzarella cheese, if desired.
Bruschetta with Tomato and Basil
Italian bruschetta is a wonderful way to capture the flavors of ripe tomatoes, fresh garden basil, and garlic. This recipe uses the same GF French bread from a previous post. Use the same recipe, just omit the rosemary.
4 on-the-vine tomatoes
2 cloves garlic, minced
1 Tbs extra virgin olive oil
1 teaspoon red wine vinegar
6-8 fresh basil leaves, chopped
Salt and freshly ground black pepper, to taste
1/4 c. olive oil
Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. **I like to let this sit overnight in the fridge. It helps all of the flavors to permeate one another and you’ll end up with a better tasting bruschetta.
Place the top rack in the high position in your oven. Turn on the oven to 450°F to preheat. Slice the French bread on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Align the bread on a serving platter, olive oil side up. Place some topping on each slice of bread and serve right away or the bread may get soggy.
Meal cost: approximatively $11.45