Posts Tagged ‘daily recipe’

~ Tuesday Recipe: Grilled Chopped Salad with Shrimp

Tuesday, May 22nd, 2012

May is National Salad Month and while many find salads boring, here is one that will really get your taste buds moving. Filled with fresh ingredients and created in a “California Style,” this salad could make the perfect side to your dinner tonight. This recipe offers something different to the standard salad course. Enjoy!

What You’ll Need

1 head romaine lettuce, trimmed and halved lengthwise

1/2 head butter lettuce, torn

1 ear corn, husk and silk removed

2 medium zucchini, halved lengthwise

2 medium tomatoes, chopped into 1/2-inch pieces

1 avocado, peeled, seeded, and cut into 1/2-inch cubes

12 extra-large shrimp, peeled and deveined

3 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

Olive oil, for drizzling

1 1/2 tablespoons agave nectar or honey

2 cups store-bought tortilla strips

Kosher salt and freshly ground black pepper


1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill

2. Drizzle the romaine lettuce, corn, zucchini, and shrimp with olive oil. Season with 1½ teaspoons salt and ½ teaspoon pepper. Grill the romaine, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Grill the shrimp for 2 to 3 minutes on each side, until the meat is opaque and cooked through.

3. Coarsely chop the grilled lettuce and place in a large salad bowl. Using a sharp knife, remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Cut the shrimp into 1/2-inch pieces and add to the bowl. Add the butter lettuce, tomatoes, and avocado to the bowl.

4. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, agave nectar, 1/2 teaspoon salt, and 2/4 teaspoon pepper until smooth.

5. Pour the dressing over the salad and toss until all the ingredients are coated. Season to taste with salt and pepper. Garnish with tortilla strips and serve.

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~Tuesday Recipe: Potato Leek Casserole

Tuesday, March 13th, 2012

In honor of the St. Patrick’s Day holiday approaching this coming Saturday, we offer an alternative to the classic Corned Beef & Cabbage main dinner. Our featured Irish themed dish this week is a yummy Potato Leek Casserole; good for either your main dish or a well complimented side.


- 1/2 stick butter, clarified

- 2 large white potatoes, peeled and sliced thin

- 2 large leeks, white part only sliced into thin rings

- 1 cup shredded parmigiano reggiano cheese

- 1 cup heavy cream

- salt and black pepper to taste

- 1 tablespoon sherry


1. Melt the clarified butter in a skillet and toss in the leek rings. Simmer until the leeks are soft. Drain the leeks, reserving the butter and set cooked leeks aside in a small bowl.

2. Brush or spread reserved butter on the bottom and sides of your casserole dish.

3. Spread your slices of potato on a plate, cover with a paper towel and cook in the microwave for two minutes. Set aside to cool slightly.

4. Preheat your oven to 350 degrees.

5. Spread a layer of the white potatoes in the bottom of your buttered baking dish. Then, a thin layer of cooked leek rings. Repeat layers until all veggies are gone.

6. Whip heavy cream, sherry and parmesan. Adjust salt and pepper to taste, then pour over potato and leek layers.

7. Bake in the oven for about 35 minutes or until golden brown.

~ Remove from the oven and let sit for five minutes to set before serving. Garnish ever so lightly with rosemary or tarragon. Enjoy!

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