Roasted Shrimp Salad

recipe courtesy of "How Easy Is That?"

Ingredients

• 2 1/2 pounds (12 to 15 count) shrimp
• 1 tablespoon good olive oil
• kosher salt and freshly ground black pepper
• 1 cup good mayonnaise
• 1 tablespoon orange zest (2 oranges)
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon good white wine vinegar
• 1/4 cup minced fresh dill
• 2 tablespoons capers, drained
• 2 tablespoons small-diced red onion

Directions

1. Preheat the oven to 400 degrees F. 
2. Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
3. Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.  Serves 6.

 Tuna & Hummus Sandwiches

recipe adapted from Barefoot Contessa 

"How Easy Is That?"

 Tuna

 Ingredients

• 3 cans of white albacore tuna
• 2 tbs. EVOO
• 1/4 c. minced celery
• 2 tbs. minced Vidalia onion
• 2 tbs. minced dill pickles
• 2 tbs. lemon juice
• 2 tbs. good mayonnaise
• 1 tsp. Dijon mustard
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 12 slices whole wheat bread
• Hummus, recipe follows

Directions

1. Drain the tuna.  Place the tuna in a mixing bowl and flake with a fork.  Add the celery, onion, pickles, lemon juice, mayonnaise, EVOO, mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
2. Toast the bread and spread each slice with a layer of hummus.  Spread the tuna salad on each piece of bread, garnish with parsley if desired, and serve immediately.  Serves 6.

Hummus

Ingredients

• 2 c. canned chickpeas, drained, liquid reserved (15.5 oz. can)
• 1/3 c. tahini or sesame paste
• 4 tsp. minced garlic, 4 cloves
• 6 tbs. lemon juice
• 8 dashes Tabasco sauce
• 2 tsp. kosher salt

 Directions

1. Place the chickpeas, 2 tbs. of reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed.  The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.  Cover and refrigerate for several hours for the flavors to blend.  Taste for seasonings.

Tarragon Green Bean Tomato Salad

recipe adapted from Bon Appetit, Y'all

Ingredients

• 1 lb. fresh green beans
• 1/2 lb. grape of cherry tomatoes, halved
• 1 small Vidalia onion, minced
• 2 tbs. white wine
• 2 tbs. basalmic vinegar
• 1 tsp. Dijon mustard
• 1 tbs. fresh chives, finely chopped
• 2 tbs. fresh tarragon, finely chopped
• 1/4 c. fresh parsley, finely chopped
• 1 1/2 tsp. kosher salt, divided
• 1/2 tsp. black pepper
• 4 tbs. EVOO

Directions

1. Fill a large saucepan with water and 1/2 tsp. kosher salt.  Bring to a boil over high heat.  Add green beans and blanch for 5 minutes.  Drain beans and transfer to a bowl filled with cold water and ice cubes to stop the cooking process.  Set aside.  
2. In a large bowl, combine white wine, basalmic vinegar, mustard, herbs, remaining salt, and pepper.  Whisk in EVOO.  
3. Drain green beans from ice bath and toss together green beans, onion, and oil mixture.  Lastly add tomatoes and gently toss. Refrigerate for 2 to 3 hours or serve immediately.   Serves 6.

Shrimp with Lentils

recipe adapted from Ina Garten

Ingredients

• 1⁄2 pound lentils
• 3 tbs. EVOO, divided
• 4 small yellow onions, chopped
• 1 teaspoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 3⁄4 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh garlic (4 cloves)
• 1 1⁄2 cups chopped celery (4 stalks)
• 1 1⁄2 cups chopped carrots (3 carrots)
• 1 can GF chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons good red wine vinegar
• 1 1/2 lbs. large, white, raw shrimp, peeled

Directions

1. Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain. Meanwhile, heat 2 tbs. of oil in a saute pan, add the onions, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 30 minutes, until the lentils are tender. Add the vinegar and season, to taste. 
2. Preheat the oven to 400 degrees F.  For the shrimp, toss with remaining 1 tbs. of EVOO and sprinkle with salt and pepper.  Spread on baking sheet and roast for 6 minutes.  Serve shrimp over lentils.  Serves 4. 

Herb Baked Catfish

Ingredients

• 1 lb. catfish fillets
• 1/2 tsp. dried oregano
• 1/2 tsp. dried Herbs de Provence
• 1/2 tsp. dried basil
• 3/4 tsp. paprika
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 tbs. canola oil
• 2 tbs. lemon juice
• 1 large clove of garlic, minced
• parsley
  

Directions

1. Preheat oven to 350 degrees. Mix together oregano, Herbs de Provence, basil, paprika, salt, and pepper. Sprinkle over fish.
   
2. Mix together oil, lemon juice, and garlic. Drizzle over fish. Place in oven and bake 20 to 30 minutes. Garnish with parsley. Serves 2.
   

Slightly Smashed Red Potatoes

Ingredients

• 6 small red potatoes
• 1 tbs. EVOO
• 1 1/2 tsp. sea salt, divided
• 1 1/2 tsp. garlic powder
• freshly ground black pepper
• parsley for garnish

Directions

1. Preheat oven to 400 degrees. Roast potatoes for 45 minutes, or until fork tender. Raise oven temperature to 425 degrees.
   
2. With a knife make "X" slits on top of each potato. Use a potato masher to slightly smash each potato. Drizzle with EVOO and sprinkle each potato with a 1/4 tsp. of sea salt, garlic powder, and freshly ground black pepper. Bake an additional 15 minutes or until potato tops turn golden brown. Serves 3.
   

Grilled Okra

Ingredients

• 1 lb. of frozen okra, thawed
• 1 tbs. EVOO
• 3/4 tsp. seasoning salt

Directions

1. Preheat grill pan over medium high heat. Meanwhile toss together EVOO and seasoning salt. Place okra on grill and reduce heat to medium. Cook 5 to 7 minutes per side, or until grill marks appear. Serves 3.
   

Fish and Chips

Ingredients

For the fish:

• 1 lb. Tilapia (4 fillets)
• 1 tsp. seasoning salt
• freshly ground black pepper
• canola oil spray
• lemon juice

For the chips:

• 1 ½ lbs. red potatoes, thinly sliced
• 1 ½ tbs. canola oil
• 1 tsp. cumin
• 1 tsp. paprika
• ½ tsp. ground red pepper
• ½ tsp. ground black pepper
• ¾ tsp. seasoning salt
• Hot sauce to taste

Directions

1. Rub each fish fillet with ¼ tsp. of seasoning salt and sprinkle liberally with freshly ground black pepper and spray with canola oil. Grill over medium heat 8 minutes, flipping once. Sprinkle with lemon juice and serve.
   
2. Toss potatoes in spices and oil. Roast in 400 degree oven for 30 to 35 minutes, or until crispy. Sprinkle with hot sauce and serve. Serves 2.
   

Grilled Salmon

Ingredients

• 2 (6-8 oz.) Salmon fillets
• 2 tsp. EVOO
  
• 2 tsp. lemon juice
• salt and freshly ground black pepper

Directions

1. Preheat George Foreman grill with medium heat.
   
2. Brush salmon with EVOO and lemon juice. Sprinkle fish with salt and pepper.
3. Place fish on grill and cook for 4 to 5 minutes with lid closed, or until brown crust forms. Lift cover and cook an additional 5 minutes. Serves 2.
   

Grilled Portobello Mushrooms and Zucchini

Ingredients

• 6 oz. portobello mushrooms sliced (3 whole)
• 1 zucchini, sliced to same thickness of mushrooms
• 1 tbs. EVOO
• 2 tbs Worcestershire sauce
• 1/2 tsp. garlic powder
  
• salt and freshly ground black pepper

Directions

1. Spray grill pan with oil and preheat over medium heat.
   
2. Mix together EVOO, Worcestershire sauce, and garlic powder. Brush mixture onto vegetables and sprinkle with salt and pepper.
   
3. Grill mushrooms for 12 minutes, flipping once and zucchini for 20 minutes, flipping once. Serves 2 to 3.