Shrimp and Caper Salad with Farro

I recently started swimming laps again. Back in high school, I was on the swim team and kept in shape by doing endless laps in the pool, morning weights practices, and dry land practices. My high school days are long gone and as an adult, I have tried to find various forms of exercise that work for me. This hasn't always been easy or consistent, but I am loving being back in the pool. I kind of forgot that swimming brings on a monstrous appetite. Some say it's the body's reaction to being cool, but I like to think it is because of the immense calorie burn of the exercise. Either way, I am stocking up my kitchen with healthy prepared foods so that when I get home late at night, I don't turn to take out or junk food. A little bit of prep for this salad, left me with a week's worth of this hearty, yet light salad, that made a great post-workout meal.




Shrimp and Caper Salad with Farro
(Adapted from Cat Cora)

Makes 4 servings

For the Salad:
1 pound medium shrimp, peeled, deveined, and tails cut off
1 clove garlic, grated on a microplane
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes
1 scallion, finely chopped
1/2 cup finely chopped red onion
1 tablespoon capers, drained
1 celery stalk, finely chopped
30 cherry tomatoes, halved
1 cup farro, cooked and cooled to room temperature
Salt and pepper to taste

For the dressing:
1/2 teaspoon dried oregano
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
1 teaspoon finely chopped fresh flat-leaf parsley

Bring a large pot of water to a boil. Add a pinch of salt and then add the shrimp. Cook until the shrimp are pink and just cooked through, 2-4 minutes. Drain the shrimp and set aside.

In a large boil, combine the grated garlic, lemon juice, red pepper flakes and a large pinch of salt. Add the hot shrimp and stir to coat completely. Let the shrimp marinate for at least 10 minutes.

Add the scallion, red onion, capers, celery, tomatoes, and farro to the shrimp mixture.

In a small bowl, whisk together the dressing ingredients and then add to the shrimp mixture. Toss well to combine. Taste and adjust seasonings as needed. Serve at room temperature or cold.

Printable Recipe

Shrimp Puttanesca and Arrogant Frog Wine

It may seem strange to talk about an Italian dish with French wine and Bastille Day, but when I was tasked to come up with a recipe to pair with this French Chardonnay, this was the first thing that came to mind. Arrogant Frog wine is an excellent deal. It retails for about $8 a bottle and is a great addition to any simple dinner. The chardonnay boasts nice tropical fruit and floral flavors. It's not terribly oaky like some chardonnays can be and it is very drinkable. This dish is light and perfect for summer with bold flavors from in-season tomatoes and olives. All you really need is a hunk of bread, but pasta would be a great accompaniment as well.




A light dish for summer that only needs a cold glass of wine and a few pieces of bread. You really can't go wrong with that.




*Disclaimer: I received these wines for free, opinions are my own. 


One year ago: Favorite Summer No Cook Recipes
Two years ago: Grilled Peaches with Ice Cream and Blueberry Fudge
Three years ago: Oatmeal Chocolate Chip Cookies
Four years ago: Cantaloupe Sorbet
Five years ago:Blood Orangeade

 Shrimp Puttanesca
(Adapted from TasteFood)

Makes 4 servings

2 tablespoons extra-virgin olive oil, divided
1 small onion, chopped
3 garlic cloves, minced
3 anchovy fillets, minced
1/2 teaspoon red pepper flakes, plus 1/2 teaspoon
2 cups of cherry tomatoes
1/3 cup roughly chopped kalamata olives
1/2 cup dry white wine (I used Arrogant Frog chardonnay)
2 teaspoons capers, rinsed
1 pound shrimp, peeled and deveined
Salt to taste
Parsley for garnish

Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and saute until it begins to soften, about 5 minutes. Add the garlic, anchovies, and 1/2 teaspoon chili flakes and saute for a minute or until fragrant.

Add the tomatoes, olives, wine, and capers and cook, stirring until the tomatoes break down and the sauce thickens, about 20 minutes. Taste for seasoning and adjust as needed.

In a separate skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the remaining 1/2 tablespoon of chili flakes. Add the shrimp to the pan in a single layer and season with salt. Cook until the shrimp is just cooked through, about 4 minutes.

Add the shrimp to the tomato sauce and stir to combine. Serve garnished with parsley if desired and with a baguette to sop up the wonderful juices.

Printable Recipe

Shrimp Biryani

Several months ago, my friend Ben made me sit with him in a bookstore while he scoped out Indian cookbooks. I couldn't complain, because the cookbook section is really the best section of the bookstore. He ended up picking a book by the goddess of Indian cooking, Madhur Jaffrey. He has raved about every recipe he has made from it. A while later, Serious Eats posted this recipe for Shrimp Biryani. I really like Indian food and don't eat it nearly as often as I should. I had also never tried cooking it and this recipe seemed like a straightforward recipe for my first attempt. Soaking the rice keeps it from getting soggy while cooking. The spices are simple, but potent and a spritz of lemon juice keeps this fresh. I loved the simple flavors in this biryani and it was much more cost-effective to make it at home versus spending a bunch of money on takeout.

This recipe comes from Madhur Jaffrey's book, At Home with Madhur Jaffrey (links to Amazon, I'm no longer a part of the affiliate program) and can be found on the Serious Eats website here.

One year ago: Blueberry Pomegranate Donuts
Two years ago: Yatai Ramen Twist at Breadbar
Three years ago: Broiled Chicken with Bacon over Egg Fried Rice
Four years ago: Pan-Seared Steak with Salsa Verde

Whole Wheat Couscous with Sardines and Tomatoes

Summer has officially arrived, but the unrelenting heat arrived a few weeks early in Chicago. It's made me completely lazy in regards to cooking (I'm not just blaming my jam-packed schedule), and most nights all I want to do is pick up something quick instead of putting thought into making a healthy meal. Enter Mark Bittman and his 100 ideas for quick summer dishes. I saved this list ages ago on Pinterest and it has proved to be a life saver in the last couple of weeks. Many of the recipes actually call for turning on the oven which I refuse to do until the temperatures dip below 85 degrees (and by 85, I mean 70), but a few are just things that require little to no contact with heat. I have made this couscous four times in the last month and it hasn't gotten old yet. It only takes the time required to cook the couscous to throw together this simple and filling meal. It's great warm right away or at room temperature the next day. I used lightly smoked sardines which were a great accompaniment to the sweet juicy tomatoes. I am already skimming my printed out pages of this list to see what next deliciousness I will be making next this summer.

One year ago: Prosciutto and Cheddar Pretzel Bites
Two years ago: Poached Eggs with Prosciutto, Mozzarella and Basil
Three years ago: Strawberry Buttermilk Cake
Four years ago:Venetian Rolled Pizza

Whole Wheat Couscous with Sardines and Tomatoes
(Adapted from Mark Bittman)

Makes 2 servings

1/2 cup whole wheat couscous
3 1/2 ounces smoked sardines packed in oil, bones removed if desired
2 handfuls grape tomatoes
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Extra virgin olive for drizzling

Prepare couscous according to package instructions. Meanwhile, remove the bones from the sardines, wash the tomatoes, and chop the parsley.

Divide the couscous among plates. Top each plate with half of the sardines, tomatoes, and parsley. Sprinkle each serving with salt and pepper and drizzle each plate with a bit of olive oil.

Printable Recipe

Warm Shrimp Salad with Kamut, Red Chile, and Tarragon

Recently, one of my friends pinned a link to Food & Wine magazine of meals with 600 calories or less...including wine. I immediately bookmarked this recipe and set out to make it as soon as possible. I had never even heard of kamut, but I'm newly obsessed. It's similar to wheatberries and has firm texture, but still tender and a slight buttery flavor. I was able to find kamut in the bulk bins at Whole Foods,  but wheatberries, spelt berries, or even farro would be excellent replacements. Unfortunately, kamut takes a long time to cook, but you can prep the rest of the ingredients while that is happening and pour yourself a glass of wine to enjoy with the salad. This salad has so many flavors and textures from the crunch of the haricot vert to the spice from the chile, sweet anise from the tarragon, and brightness from a squeeze of lemon before serving. As you can see from the photo, I enjoyed this salad with a lovely glass of rose which made this the perfect spring time meal.


This recipe is from Food & Wine, October 2011. The only change I made was cutting out the butter. You can find the original recipe here.


One year ago: Sausage Pizza with Crispy Kale
Two years ago: Sauteed Spicy Green Beans and Tomatoes
Three years ago: Asparagus, Poached Egg, Prosciutto, and Fontina Cheese Sandwich
Four years ago: Analletti with Sausage and Greens

Fish En Papillote

As I said last week, I am still navigating the produce here in Chicago. My weekly trips to the farmers market have been replaced by daily trips to that rocking Whole Foods around the corner. I now know how spoiled I was living in Southern California with the best produce at my fingertips at a moment's notice. I'm looking forward to the arrival of summer and the markets that will be popping up here. In the meantime, I am hoping to explore the Green City market this weekend which is year-round. I had a hankering for a light dish with bright spring produce. I'm no Rachael Ray, but this fish is a snap to prepare and even after a long day of work, you can be eating this within thirty minutes. The vegetables can be changed a million ways to reflect the seasons. My friend Raul likes it with asparagus and mushrooms, I like this bright green mixture. This can also be made with foil, but if you try that, don't use acidic vegetables like tomatoes. Either way, have fun with it!






Fish En Papillote
(By Esi)

Makes 4+ servings

Salt and pepper
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
1/2 shallot, thinly sliced
8 large asparagus spears, trimmed and sliced into 1-inch pieces on a bias
1 cup sugar snap peas, trimmed
1 cup cherry tomatoes, halved
3/4 pound firm fish (flounder, cod, halibut, salmon, etc)
1 lemon cut in to wedges for serving
Israeli couscous for serving

Preheat the oven to 400 degrees and cut two large squares of parchment paper.

Heat the olive oil in a large skillet over medium heat and add the garlic and shallot. Cook for 1 minute until the garlic is fragrant. Add the asparagus, sugar snap peas, and cherry tomatoes and stir until well combined, 1-2 minutes. Remove the pan from the heat.

Place some of the vegetables in an even layer over each sheet of parchment. Season the fish on both sides with salt and pepper and place the fish on top of the vegetables. Top the fish with the remaining vegetables and seal the packet tightly. Bake for 10-14 minutes or until the fish is cooked through, but still tender.

Serve the fish in the packet if serving a large group, or remove the fish from the packet to serve. Sprinkle the lemon over the fish and vegetables and serve with couscous if desired.


Printable Recipe

Soba Noodle Soup with Smoked Trout and Spinach

Since my first few meals in Chicago were so meat-heavy (Longman & Eagle, Purple Pig, Courtney's meat-intense barbeque), I've been looking for lighter fare lately. I haven't quite scoped out the farmers market scene here yet, but I stocked up with what looked best at the ridiculously large Whole Foods nearby. I'm telling you, this Whole Foods is humongous. It has TWO bars, a DJ playing, a diner, and the biggest salad bar I have ever seen among other things. It is so funny to see people walking around grocery shopping with glasses of wine in their hands. This soup comes together quickly and is filling, but not heavy. As much as I poo poo mushrooms on this site, they really make an excellent broth and this simple broth has great umami flavor. Even though this recipe is so simple, it felt great to be back in the kitchen after weeks of eating out and I am looking forward to cooking up more recipes soon.


Just a few ingredients


Season the broth with soy sauce


Meanwhile cook the noodles


Toss the drained noodles with sesame oil


Divide the noodles amongst bowls


Steep the broth, spinach, trout, and onions


Serve with an egg if desired (I desired)


One year ago: Thin Mint Brownies
Two years ago: Lemon Scented Grain Salad with Asparagus, Almonds, and Feta
Three years ago: Bacon and Tomato Tart



Soba Noodle Soup with Smoked Trout and Spinach
(Adapted from The New York Times)

Makes 4 servings

*Note: the original recipe called for seasoning the broth with salt or soy sauce to taste. Since I cooked my noodles in salted water, I was very careful about how much to add, especially since you will have extra saltiness from the smoked trout

6 cups vegetable, chicken, or kombu stock
Soy sauce or salt to taste
6 ounces soba noodles
1 tablespoon toasted sesame oil
6 ounces baby spinach
8 ounces smoked trout fillets, skinned and cut into 4 portions
3 green onions, thinly sliced
2 hardboiled eggs, cut in half (optional)

In a medium saucepan, bring the stock to a simmer. Season with soy sauce and/or salt to taste.

Meanwhile, bring a large pot full of water to a boil. Add salt to the water and add the soba noodles. Cook for 5 minutes or until the noodles are al dente. Drain the water and toss the noodles with the sesame oil. Divide the noodles amongst 4 bowls.

Add the spinach, trout, and most of the green onions to the stock. Let the mix sit for at least three minutes. Gently ladle the soup over the noodles. Garnish each bowl with the remaining green onions and serve with a hardboiled egg if desired.

Printable Recipe

Fish with Saffron-Tomato Cous Cous

I'm always on the lookout for interesting, healthy dinners where the leftovers will be just as good for my work lunches. I'm not big on sandwiches (although I won't turn away a wrap). This is a super flavorful recipe that comes together in mere minutes. I tend to overcook cod but this still came out well for me.  If you desire, this can be more of a soupy dish for cooler spring nights like the evenings we've been experiencing the last few days. It is hard to keep up with our ever changing weather patterns. One day it's 90 degrees and the next day is cool and drizzly. Welcome So Cal spring!
Fish with Saffron-Tomato Cous Cous
(Adapted from Seafood alla Siciliana
as found on Serious Eats)

Makes 4 servings

4 cups vegetable stock (or fish stock if you have it)
4 fillets mild white fish (I used Alaskan cod)
1 tablespoon extra-virgin olive oil
2 tablespoons tomato paste
1/2 teaspoon red pepper flakes
1 cup Israeli cous cous
1 pinch saffron
2 tablespoons chopped parsley
1/4 cup slivered almonds, toasted
Salt and pepper as needed

In a pot big enough to hold all of the fish, bring the stock to a simmer. Season with salt and pepper as needed. Add the fish and cook for 2 minutes per side. Remove the fish from the pan and transfer to a plate. Cover with foil to keep warm.

In a large sauce pan, heat the oil over medium heat. Add the tomato paste and cous cous. Stir constantly until the cous cous is lightly toasted and the tomato paste is beginning to caramelize, about 2 minutes.

Slowly pour the fish poaching broth into the cous cous. Bring to a boil, then reduce to a simmer over low heat. Cook until the cous cous is tender, about 12 minutes.

Divide the cous cous amongst plates or bowl. Top with the fish and garnish with the almonds and parsley.

Printable Recipe

Pea Shoots with Shrimp, Bacon, and Chives

This winter in Southern California has been beyond strange. Towards the end of December we experienced cold temperatures and above average rain. For much of January and February, the temps hovered around 80 degrees and then all of a sudden, Mother Nature seemed to remember it was winter and last week brought back cold temps, rain, and even snow in parts of LA. Clearly, this has affected the growing season. Pea shoots are normally an early spring delicacy, but I've been seeing them at the farmers markets for at least a month now. I finally decided to pick some up and try this easy salad. I'm a new fan of pea shoots after this. I love their delicate, vaguely spinach tasting flavor. Apparently I'm not the only one of this opinion because people were snatching them up at the market. Sweet shrimp and crisp, salty bacon are a great pairing with the shoots and the sweet and sour dressing brings it all together. I'm now on the hunt for more pea shoot recipes. If you have any good ones, send them my way!



Pea Shoots with Shrimp, Bacon, and Chives
(Adapted from Saveur and Serious Eats)

Makes 2 servings

10 raw shrimp, peeled and deveined, tails on
3 strips bacon, chopped
1 shallot, chopped
3 tablespoons white balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
Kosher salt
1/8 teaspoon black pepper
8 ounces pea shoots
2 tablespoons fresh chives, chopped
1 tablespoon fresh tarragon, chopped

Fill a bowl with cold water and ice and set aside.Bring a large saucepan of water to a boil, add a good pinch of salt to the water, then add the shrimp. Cook until the shrimp turn pink, about two minutes. Drain and transfer the shrimp to the ice bath. Let sit until cold, drain, and set aside.

Clean out the saucepan and return it to the stove. Add the bacon and cook, stirring often, over medium-high heat until the bacon is crisp. Remove the bacon from the pan with a slotted spoon and drain on towels. Leave about 1 tablespoon of the bacon fat in the pan.

Add the shallots to the pan and cook until they are soft, about 5 minutes. Whisk in the vinegar, mustard, sugar, 1/4 teaspoon salt, and black pepper. Cook until the dressing is hot, about 1 minute. Turn off the heat and add the pea shoots to the saucepan. Toss to combine with the dressing and until the pea shoots have wilted slightly.

Divide the pea shoots between plates. Top with shrimp, bacon, chives, and tarragon.

Printable Recipe

Quinoa with Shrimp and Pineapple

The first week of the year is presumably when one's resolutions kick into gear. We leave behind the excess of the holidays and embrace being healthier, becoming a better person, or resolving to change the world.  Gyms get crowded, trainers are booked, and spinning classes are full to capacity.  In spite of me never making resolutions, I was one of the many people hoping to hop back on the working out bandwagon. Unfortunately my body had other plans for me and I spent the better part of the week being sick in bed (although all that coughing has certainly made my abs feel tighter). I'm all better now, but thankfully, I did get a good eating start to the year. When Olga posted this recipe just after Christmas, I knew it would find it's way into my kitchen soon.  The winter months can seem dull and gray (yes, even in Southern California), but having a recipe like this will immediately perk you up. It's full of fresh colors and flavors and is a healthy and satisfying lunch. 



Quinoa with Shrimp and Pineapple
(Adapted from Mango & Tomato)

Makes 2 servings

Dressing/Marinade:
2 teaspoons honey
1 tablespoon extra-virgin olive oil
Zest and juice of one small lime
1 teaspoon pineapple juice
3 tablespoons cilantro, divided
Salt and pepper to taste

Salad:
1/2 cup quinoa, rinsed
10 shrimp, peeled and deveined 
1/2 cup pineapple, chopped
Salt and pepper
1/2 small shallot, diced

In a small saucepan, bring the quinoa and 1 cup of water to a boil with a large pinch of salt. Reduce the heat to a simmer, cover and let it cook until the quinoa is tender, 10-15 minutes. Drain if necessary and set aside to cool.

In a small bowl, mix together the honey, olive oil, lime zest and juice, and pineapple juice. Season to taste with salt and pepper. In a separate bowl, add the shrimp and season lightly with salt and pepper. Toss the shrimp with half of the dressing and 1 tablespoon of cilantro. Let the shrimp marinate for 10-30 minutes.

Heat a skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side or until opaque. Set the shrimp aside to cool.

Toss the cooled quinoa with the remaining dressing, pineapple, shallot, and remaining cilantro. Add the shrimp and toss to combine. Serve slightly chilled.

Printable Recipe

Roasted Pumpkin Soup with Shrimp, Farro, and Leeks

I've been on vacation for the last week and it's been grand! It feels luxurious to be sitting around drinking cups of tea at 3 in the afternoon without stressing about how I'm going to get my work done before the end of the day. It's also left me with some time to cook so I decided to make this soup again last week. It's the soup I served to the cast of "Better With You" and it was definitely one of the highlights of the evening. In fact, one of the guests declared it the best soup he's ever eaten!  The recipe is quite labor intensive, but most of it can be done ahead of time. I made the soup base the night before the dinner and then cooked the farro, shrimp, and leek mixture the day I served it.  There is so much flavor in this bowl of food. The roasted squash, caramelized shallots, fennel, and leeks bring a lovely sweetness while the sage adds a savory punch. There is a kick from the chili flakes and the farro and shrimp give it texture. The original recipe calls for thyme, but believe it or not, the vendor at the farmers market was sold out of thyme that day. Instead, I used savory which is kind of like a cross between thyme and rosemary. A little goes a long way with savory so you may need to adjust the amount accordingly or just use thyme leaves. This soup was so comforting to have during the crazy intense rain storms we experienced in SoCal last week.  In fact, if this soup was less work, I would be making it at least once a week, but for now, it's for special occasions. Vacation is certainly a special occasion.



Roasted Pumpkin Soup with Shrimp, Farro, and Leeks
(Adapted from Scott Conant)

Makes 12 servings

4 1/4 pound pumpkin, cut in half and seeds removed
1 pound butternut squash, cut in half and seeds removed
Olive oil as needed
Kosher salt to taste
3 tablespoons butter
9 shallots, thinly sliced
1 small fennel bulb, thinly sliced
1/2 bunch sage, chopped
1/2 bunch of savory, chopped (If you can't find savory, use thyme)
Large pinch red pepper flakes
2 whole star anise
4 cups vegetable stock
1 cup plus 2 tablespoons farro
3 dozen shrimp, peeled and deveined, tails on
2 leeks, sliced about 1/4 inch thin
Chives for garnish

Preheat the oven to 350 degrees and line two baking sheets with foil. Place the pumpkin and squash halves flesh side up. Lightly drizzle with olive oil and season with salt. Cover with more foil and roast until fork tender, 40 minutes to an hour. Set aside to cool. Scrape out the flesh with a spoon and set aside.

Melt the butter in a medium saute pan with 2 tablespoons olive oil over low heat. Add the shallots and slowly caramelize, about 20 minutes. Set aside.

Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Saute the fennel until slightly caramelized, about 10 minutes. Add the roasted pumpkin and squash, caramelized shallots, sage, thyme, chili flakes, and star anise. Saute for 2 minutes. Add the vegetable stock and enough water to cover. Bring to a boil, then reduce to a simmer. Simmer gently for 30 minutes.

While the soup is cooking, bring 2 cups of water to a boil in a medium saucepan. Add the farro and a pinch of salt. Reduce to a simmer and cook until the farro is tender, about 20 minutes. Drain any additional water and set aside.

Discard the star anise. Transfer the mixture to a blender and puree until smooth. Pass the soup through a fine-meshed sieve. Return the soup to a clean pot and keep warm over low heat. Taste and season with salt as needed.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Saute the shrimp in batches until just opaque, about 5 minutes. Remove the shrimp from the pan and add another tablespoon of olive oil. Cook the leeks until softened and slightly caramelized, about 10 minutes. Remove the pan from the heat and add the farro and shrimp and toss to combine. Season with salt as needed.

Ladle the soup into bowl and top each serving with a mound of the farro, shrimp, and leek mixture. Garnish with chives.

Printable Recipe

Halibut with Tomato Nectarine Salsa

As I mentioned in a recent post, I haven't done much cooking this summer. Besides my morning oatmeal, egg, and berries, most of my day is spent grazing on my farmers market finds rather than turning them into delicious food stuffs to share on this site. This past weekend I went to the market hoping to find a little inspiration. I've already had my fair share of the early season tomatoes, but the nectarines were looking great. I was also excited to score a few pieces of Pacific halibut since the fish monger had been out of it in previous weeks. If this recipe seems familiar, it's because I've done a couple of versions of halibut with salsa, but it's a combination that I love and keep coming back to because I can change it up a million different ways. This was a great way to highlight some of my current favorite summer flavors. 




Halibut with Tomato Nectarine Salsa
(By Esi)

Makes 2 servings

2 firm nectarines, pitted and diced
Small handful grape tomatoes, halved
1 small shallot, diced
2 tablespoons parsley or cilantro
Juice from about 1/2 lemon, or to taste
2 4-ounce halibut filets
Salt and pepper to taste
1 tablespoon extra virgin olive oil

In a small bowl, mix together the nectarines, tomatoes, shallot, and parsley. Add the lemon juice and season with salt and pepper, adjusting the seasonings as necessary.  Let the salsa stand at room temperature for about 10 minutes to allow the flavors to come together.

In a skillet, heat the olive oil over medium high heat. Season both sides of the filets with salt and pepper. Cook for two minutes per side until nicely browned on the outside and just cooked through on the inside.

Serve the halibut warm topped with the salsa.

Printable Recipe

Red Pistou Pasta with Shrimp and Herbes de Provence Crumbs

Dear friends, I promise, I haven't abandoned my blog. Thank you to those that emailed me your concerns. Unfortunately, computer problems and the craziness of summer have caught up to me and that's why it's been so long since my last post. I hope you can forgive me. Fortunately, I have this really delicious and simple recipe that is perfect for when you don't feel like doing a lot of cooking in the summer time.  A pistou is basically the same thing as pesto, but without the pine nuts. I loved the idea of making a tomato based version and while I loved this, I definitely would ramp up the tomato flavor next time with either slow roasted tomatoes or tomato paste. The herbes de Provence breadcrumbs put this dish over the top. They take two seconds to make, but add so much flavor I could probably eat handfuls of the crumbs on their own. To make this ever so slightly healthier, I used whole wheat pasta and a touch less oil, but even less oil would probably be fine as long as you up the amount of pasta water to keep the pasta moist. This is a great dish for a quick weeknight dinner, and the leftovers are just as great for lunch the next day. It's filling without feeling heavy. With a nice green salad, you've got yourself a great meal.




Red Pistou Pasta with Shrimp and Herbes de Provence Crumbs
(Adpated from Serious Eats)



Makes 2-3 servings

For the pasta and pistou:
8 ounces spaghetti
1/2 cup sundried tomatoes in olive oil
1 tablespoon oil from the sun dried tomatoes
3/4 cup basil leaves
1 tablespoon extra virgin olive oil
2 garlic cloves, roughly chopped
1/4 teaspoon sugar
Zest 1/2 lemon
2 teaspoons lemon juice
2 tablespoons Parmesan cheese, grated
Salt to taste

For the Herbes de Provence Crumbs:
3/4 cup baguette crumbs
1 tablespoon extra-virgin olive oil
Heaping 1/2 teaspoon Herbes de Provence
1/4 teaspoon salt, or to taste

Bring a large pot of water to a boil and add a healthy pinch of salt. Add the pasta and cook to al dente, about 10-11 minutes for whole wheat pasta.

Meanwhile, combine the sundried tomatoes, basil, oils, garlic, sugar, lemon zest and juice in a small food processor. Pulse until smooth and the mixture resembles pesto. Stir in the Parmesan cheese and season with salt to taste. Transfer the pistou to a large bowl.

While you're cooking the pasta, makes the crumbs by heating the olive oil in a nonstick pan over medium heat. Add the bread crumbs, Herbes de Provence, and salt and cook until the bread is toasted and crunchy.

Drain the pasta and reserve a half cup of the pasta water. Toss the pasta with the pistou and add more water if it is too dry. Top the pasta with cooked shrimp if desired and a healthy handful of the Herbes de Provence crumbs.

Printable Recipe

Spicy Garlic Shrimp with Kale and Quinoa

I've got a confession to make: Lately, I've been a little bored by quinoa. When I first discovered the superfood a couple of years ago I used it in everything from muffins, to burgers, to salads, and cakes. I got a little burned out on the stuff and turned to other grains like farro, spelt, and wheatberries. So it was quite a surprise to me, when I found myself adding a box of quinoa to my Trader Joes basket a couple of weeks ago. I thought to myself "This is red quinoa. Normally you only cook with the brown quinoa. This could be different, new. Maybe this will get you excited about a food you should be eating a lot more of again". So last night, I got to cooking, and guess what? I love quinoa again!! This meal is super fast. While the quinoa is cooking, you can prep and cook the shrimp so everything is ready in about twenty minutes. There's so much flavor in the garlicky, spicy, and slightly tangy sauce. For me, the garlic flavor was even more pronounced since I used a roasted garlic tomato sauce from my beloved TJ's. So now that I'm excited by quinoa again, I want to know what are your favorite ways to use this miracle seed?




Spicy Garlic Shrimp with Kale and Quinoa
(From Healthy Green Kitchen)



Makes 2 servings

For the quinoa:
1 cup quinoa, rinsed
1 1/2 cups water
Large pinch of sea salt

For the shrimp:
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 garlic cloves, minced
1/2 pound shrimp, peeled and deveined
1 small bunch of kale, roughly chopped (about 3 cups)
1/2 cup tomato sauce (I used roasted garlic sauce)
Juice from 1/2 lemon
2 pinches red pepper flakes
Coarse sea salt to taste
Freshly grated Parmesan for serving, optional

In a large saucepan, bring the water, quinoa, and salt to a boil. Reduce to a simmer, cover and cook until the water is absorbed, about 15-20 minutes. Let stand, covered for 5 minutes and then fluff with a fork. Set aside.

In a large skillet, heat the oil and butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the shrimp and kale. Cook until the shrimp are pink and cooked through and the kale has wilted. Stir in the tomato sauce and cook for another minute. Remove the pan from the heat and stir in the lemon juice and red pepper flakes. Season with salt as needed.

Serve the shrimp and kale mixture on top of the quinoa and top with Parmesan if desired.

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Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

I've never understood why people say that Memorial Day weekend is the start of summer and the start of grilling season. Summer doesn't start (officially) until late June and in southern California, it's almost always grilling season. However, I like many others took the opportunity to have a beach cookout with friends this past weekend and of course we got our grill on. When I received the June edition of Bon Appetit in the mail last week, I was immediately tantalized by the cover photo and eagerly tore through the pages to find the recipe. These were so good that I made them not once, but twice over the weekend. The spicy chicken andouille I picked up was a perfect compliment to the smoky glaze and that glaze added amazing flavor to the shrimp, tomatoes, and onion and the tomatoes were bursting with juicy warmth. Doing these on the outdoor grill gave them even more smoky flavor, but doing them inside in a grill pan still yields excellent results. There were many recipes in this month's magazine that I want to try, but I have a feeling this is going to made again very, very soon.



Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
(Slightly Adapted from Bon Appetit, June 2010)



Makes 6 servings

3/4 cup olive oil
4-5 large garlic cloves, grated
2 tablespoons chopped fresh thyme
5 teaspoons smoked paprika
4 teaspoons red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
12 uncooked extra-large shrimp
12 1-inch-long pieces chicken andouille sausage
12 cherry tomatoes
12 2-layer sections of red onion wedges

In a medium bowl, whisk together the olive oil, garlic, thyme, paprika, vinegar, salt, and both peppers. Transfer half of the glaze to a small bowl and set aside.

Heat a grill or grill pan to medium-high heat. Alternately thread pieces of shrimp, sausage, tomato, and onion onto the skewers. Brush skewers on both sides with glaze from one bowl. Grill 6-8 minutes until the shrimp are opaque, turning every couple of minutes and brushing occasionally with more glaze.

Arrange skewers on a platter and serve with the remaining bowl of glaze.

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Asparagus and Smoked Salmon Fritatta

A few weeks ago I mentioned that until recently, I didn't own a nonstick pan. I was actually kind of surprised that so many people were surprised by this. When I had a roommate, I used her nonstick pan occasionally, but once I moved out, it was all stainless steel all the time. I had a variety of reason for not purchasing a pan and it took me a long time to find one that I wanted to get. Around that same time, CSN stores contacted me about doing a product review so I decided to use the opportunity to get the pan I had been coveting. I specifically chose the Cuisinart Green Gourmet pan because it's earth friendly and also a great little pan. It does not contain any of the harmful chemicals found in most nonstick pans and it's versatile. It goes from the stove top to the oven (it's also safe in the broiler) and can be heated up to 500 degrees. Plus, the biggest benefit of nonstick cooking is not having to add as much fat to your pan. I chose a smaller size pan because I cook in small batches. I have made everything from fried eggs to fish to pancakes in this pan. I totally love it and it has been a welcome addition in my tiny kitchen.


This past Sunday at the farmers market was a beautiful day. The sun was shining (sort of) and I got to spend time with great friends while we geeked out over cherries! There was also an Amy Poehler sighting, a viking sighting, and other randomness. All in all, a great morning! Most of the time when I go to the market, I have a specific list of things I want to buy. Once in a while, I just stroll through and pick up whatever looks good. This week it was strawberries, cherries, kale, carrots, arugula, and my beloved asparagus. If I could, I would probably eat roasted asparagus every night of the week, but sometimes I want to be a bit more adventurous. I broke out my new pan to make this meal. This fritatta is so good. The salty salmon and mild oniony flavor of the chives are great with the cream cheese. I dressed my arugula simply with a balsamic vinaigrette and paired this with a glass of crisp white wine which definitely helped me feel like I was eating in a classy restaurant instead of sitting home on my couch catching up on trashy TV.

Pan image from CSN Stores

Asparagus and Smoked Salmon Fritatta
(By Esi)



Makes an 8-inch fritatta

8-10 spears pencil-thin asparagus, ends trimmed and cut in half
4 large eggs, beaten
2 tablespoons chives, minced
1/2 teaspoon dried dill
2 ounces cream cheese, diced
Kosher salt and freshly ground black pepper
Pinch of freshly ground pepper
2 ounces very thinly sliced smoked salmon
Arugula for serving (optional)

Preheat the oven to 325 degrees. Prepare an ice water bath. Bring a large pot of water to a boil and add the asparagus. Boil for 1-3 minutes until the asparagus is bright green but still crisp. Immediately plunge the asparagus into the ice bath to stop the cooking process.

In a large bowl, mix together the eggs, chives, dill, cream cheese, and season well with salt an pepper. In a nonstick skillet, add the egg mixture and cook until the eggs are set on the bottom. Arrange the asparagus on top of the eggs in whichever way you like.

Transfer the pan to the preheated oven and cook until the top is set 15-20 minutes. Serve a wedge of the fritatta on top of salad with a slice of smoked salmon.

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Halibut Piccata with Artichokes on Farro

I got back from another quick trip to San Francisco yesterday and was in the mood for something tasty and light. I had some Pacific halibut in my freezer from a little while ago. I'm currently out of quinoa, but well stocked with farro which was a great substitute. This is a great meal to make when you're starving as it comes together quickly and does not skimp on flavor. The lemon and capers give this bite while the butter cuts through it and makes the sauce rich without feeling overly decadent. I love halibut for it's flaky non-fishiness, but it can be tricky to do this in a stainless steel pan. I recommend using non stick especially if you are watching your calories so you don't have to use as much fat. The farro helps this feel like a complete meal and even with the butter, it's enough to keep you full, but not feeling guilty.



Halibut Picatta with Artichokes on Farro
(Adapted from Closet Cooking)



Makes 2 servings

1/2 cup farro, rinsed
1 cup chicken stock
3 artichoke hearts (halved)
2 teaspoons olive oil
6-8 ounces halibut
Salt and pepper to taste
1/2 cup of dry white wine (can substitute chicken stock)
Juice of 1/2 a small lemon
1 tablespoon capers, drained
1 /2 tablespoon butter
1 tablespoons parsley, chopped

Bring the farro and chicken stock to a boil. Reduce to a simmer, cover and cook until the stock is absorbed, about 15-20 minutes. Drain any remaining stock and stir the artichoke hearts into the farro.

In a medium saute pan, heat the olive oil over medium heat. Season the halibut with salt and pepper. Add the halibut and cook until lightly golden brown on both sides, about 3-5 minutes per side and set aside.

Add the white wine and lemon juice to the pan, deglaze and simmer to reduce the sauce for a few minutes. Add the capers and butter and heat until the butter melts into the sauce. Remove from heat and stir in the parsley.

Serve the halibut on a bed of farro with the artichoke hearts and top with the lemon and caper sauce.

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Spicy White Pizza with Bacon, Shrimp, and Asparagus

Please forgive my absence over the last few days. I had to run up to San Francisco for a quick trip. I'm back as of yesterday and ready to eat! The second I saw this pizza recipe posted, I ran to my kitchen to see how I could recreate it. In my case it was only a matter of purchasing asparagus, peppers, and ricotta since all of the ingredients just so happened to be lurking in my fridge. It was well worth the purchase and the leftover ricotta was used up well.



I've enjoyed asparagus in so many different ways, but this was a unique way for me to have it and I really liked this pizza. It's a bit loaded in terms of ingredients, but they all play well together and work in harmony. Next time I may skip the ricotta base, but that is only because I am one of those weirdos who prefers sauce-less pizzas. I think the only thing that could make this better would be roasting the asparagus before putting it on the pizza. Stop me before I get any more ideas...








Spicy White Pizza with Bacon, Shrimp, and Asparagus
(Adapted from The Hungry Mouse)



1 ball pizza dough
Coarse cornmeal for the pan
1/2 cup ricotta
4-6 slices bacon, diced
1/2 pound large shrimp, peeled and deveined
6-7 spears asparagus, cut into 1/2-inch pieces
1 chili pepper, seeded, deveined, and sliced into thin strips
Shredded mozzarella cheese
Salt and pepper

Preheat the oven to 450 degrees.

Roll out the dough to desired thinness. Sprinkle a baking sheet with cornmeal and place the dough on top.

In a large pan, cook the bacon over medium heat until done. Drain the bacon on towels and drain most of the fat from the pan. Lightly season the shrimp with salt and pepper and add to the pan. Cook for about one minute on each side until the shrimp are light pink, but not fully cooked through (they will continue to cook in the oven).

Mix the ricotta with a bit of salt and pepper. Spread the ricotta mixture over the dough in an even layer. Sprinkle the bacon over the ricotta then sprinkle with some of the mozzarella. Arrange the shrimp, asparagus, and chili pepper over the pizza and sprinkle with more cheese. Bake for 10-15 minutes until the shrimp are cooked through and the cheese is melted. Serve warm.

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Halibut over Herbed Lentils with Spinach and Tomatoes

Lately watching Food Network has been almost painful. I don't know how or when or why it got so bad, but I hate almost every new show and while it used to be a priority to watch new episodes of shows I loved on the weekend, I now race out of the house to not have to go through the misery. I don't care what Brian Boitano makes! Once in a blue moon, I catch a repeat of something interesting and I immediately add whatever recipe I've just seen to my Springpad so as not to forget it. The most recent recipe I added was these herbed lentils. I really love lentils. They take a while to cook, but most of that is inactive time that you can spend doing something else. In this case, while the lentils are cooking, you can prep all of the other ingredients so that everything is ready at the same time. A while ago I picked up some Pacific halibut at the Silverlake farmers market. I try to always keep pieces of fish in my freezer at all times so if the mood strikes, I can quickly thaw them and have a beautiful dinner ready in no time. The lentils make this dish hearty so you aren't craving more food when you have finished eating and the herbs and lemon juice keep the whole dish feeling fresh. All I did to the halibut was season it lightly with salt and pepper and cooked it in a pan. This is a wonderful meal that is easy to prepare on any night of the week.



Herbed Lentils with Spinach and Tomatoes
(Adapted from Ellie Krieger)



Makes 2 generous servings

1/2 cup green lentils
1-2 cups water
1 tablespoon olive oil
1 tablespoon diced shallots
2 cups baby spinach leaves
1/2 cup halved grape tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint leaves
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place the lentils in a pot with the water and a large pinch of salt and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.

Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.

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Chipotle Shrimp with Black Bean Salsa

In case you didn't know, I really like shrimp. I always have and I am constantly searching for new ways to use it. This may seem like more of a late summer recipe with the tomatoes, but believe it or not, there are still tomatoes to be found at the various farmers markets in Southern California. Of course, since they are a bit out of season, the tomatoes we have now are a bit expensive, but it was well worth the splurge for this recipe. Fresh tomatillos were also available to me, and this was my first time cooking with them. I am officially a tomatillo addict and can't wait to use them again. This salsa is so fresh and during our crazy weather last week, this was a beautiful dish to make me forget how cold and dreary it was outside. Although to be honest, I quite enjoyed the torrential rain and cold...I'm weird like that. The smoky, tart, spicy salsa goes great with this shrimp, but it is also great with chips and I am sure pairs very well with grilled chicken or steak. I am definitely already thinking of when I can make this again.







Chipotle Shrimp with Black Bean Salsa
(Adapted from Kalyn's Kitchen)



Makes 2 servings

For the shrimp:
8-10 large raw shrimp, shells removed and deveined
1 chipotle pepper, diced small
1 clove garlic, grated on a microplane
Dash hot pepper flakes
1 tablespoon lemon juice
1 teaspoon olive oil
Dash cayenne pepper
Large pinch salt
Pinch of pepepr

For the salsa:
15 ounces black beans, drained and rinsed
2 tomatoes, seeded and chopped in 1/4 inch dice
1/2 cup white onion, chopped in 1/4 inch dice
1 clove garlic, grated on a microplane
3 fresh tomatillos, diced
2 chipotle peppers, diced
Chopped cilantro to taste
1/4 tsp. hot pepper flakes
1-2 teaspoons olive oil
Salt and pepper to taste

To make the shrimp:
Put shrimp in small plastic bag or small bowl. Mix marinade ingredients and pour over. Marinate shrimp in refrigerator 1-2 hours.

To cook, preheat gas or charcoal grill to high. If desired, thread shrimp on skewers. Grill or saute until firm to the touch and completely opaque, about 3-4 minutes total. Serve shrimp with black bean salsa.

To make the salsa:
Drain black beans into a colander and rinse until no more foam appears. Let beans drain while you chop other ingredients.

Chop tomatoes, onions, peppers, and tomatillos, aiming for same size cut. Put into bowl and add other ingredients and stir a few times to combine. Chill 1 hour before serving. Serve salsa with Chipotle grilled shrimp.

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