It’s onerous to imagine that Memorial Day got here and went, however hopefully we now will start to see some summer season like climate. Listed here are a few simple and refreshing recipes for hotter climate.
Roasted Shrimp with Cherry Tomatoes
1 pound peeled and deveined shrimp, tails on
2 cups cherry tomatoes
1 clove garlic, thinly sliced
Olive oil, for drizzling
Salt and pepper to style
Preheat the oven to 400 levels.
Put the shrimp, cherry tomatoes and garlic on a baking sheet, then drizzle with olive oil and toss. Season with salt and pepper.
Roast till the shrimp are opaque and the tomatoes start to burst, 10 to 12 minutes. End with a squeeze of lemon juice.
Serve with pasta of selection, rice or polenta.
Hints: This is usually a gluten-free recipe. You too can do that recipe in a big saute pan on prime of the range. It really works simply as properly.
With a contact of sweetness, this salad is refreshing, filling and excellent for summer season evenings.
Apple Maple Pecan Salad
1/4 cup apple cider vinegar
1/4 cup maple syrup
1/4 cup vegetable oil
1 tablespoon lemon juice
1 teaspoon dijon mustard
1/2 teaspoon freshly floor black pepper
pinch of salt
pinch of cayenne pepper
1 10-ounce package deal finely shredded cabbage
3 massive Granny Smith apples, julienned
1/2 cup crumbled Feta cheese
1/2 cup chopped pecans, toasted
1/4 cup Craisins
In a big bowl, whisk collectively apple cider vinegar, maple syrup, vegetable oil, lemon juice, Dijon mustard, black pepper, salt, and cayenne pepper.
Add cabbage and apples. Toss to coat. Cowl and refrigerate for at the least half-hour.
Earlier than serving, add Feta cheese, pecans and Craisins.
This Spicy Thai Rooster and Quinoa, made with chili sauce, agave, lime juice, garlic, cilantro and peanuts, is sticky, saucy and scrumptious!
Spicy Thai Rooster and Quinoa
Yield: 4-6 servings
Spicy Thai sauce:
1/4 cup of candy chili sauce and 1/4 cup sriracha
1/4 cup candy chili sauce
1/4 cup sriracha
1/2 cup water or rooster broth
1/4 cup agave or honey
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons mild brown sugar
1 clove garlic, minced
For the rooster:
2 kilos boneless skinless rooster thighs
2 cups raw quinoa
chopped peanuts, cilantro and chili flakes for topping
Sauce: Whisk all of the sauce components collectively. Put aside about 1/2 cup sauce to marinade the rooster. In a small saucepan over medium warmth, deliver the remaining sauce to a boil and cut back warmth to low. Simmer for half-hour or so till the sauce has thickened.
Quinoa: Cook dinner in keeping with package deal instructions.
Rooster: Place the rooster in a bag or bowl with the reserved 1/2 cup sauce to marinate.
Return to the fridge and let it marinate for half-hour or so, whereas the sauce thickens. Shake off extra marinade and switch to a sizzling grill pan or skillet. Let the rooster cook dinner for a couple of minutes on both sides, till not pink, brushing periodically with the thickened sauce.
Serving: Plate the quinoa on a big platter and prime with the rooster. Brush the entire thing with additional sauce. Sprinkle with cilantro, peanuts and chili flakes.
This subsequent recipe is a lightweight and refreshing dessert I feel you’ll take pleasure in. It truly is a refreshing and lemony dessert nice for this time of yr.
Lemon Blueberry Cheesecake Bars
For the bottom:
2 tablespoons sugar
1/8 teaspoon cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
16 ounces cream cheese, room temperature
2 lemons, zested and juiced
1/2 cup sugar
3/4 to 1 cup contemporary blueberries
Preheat the oven to 325 levels. Spray the underside of a 9×9 inch baking pan.
In a meals processor, course of the sugar, cinnamon and graham crackers till you’ve the feel of bread crumbs. Add the melted butter and pulse a few instances to totally incorporate. Pour into the pan and gently pat down with the underside of a greased glass. Bake within the oven for 12 minutes till golden. When performed, put aside to chill.
For the filling: Add cream cheese, eggs, lemon zest, lemon juice and sugar to a meals processor and blend till properly mixed. It ought to have a easy consistency. Pour onto the cooled crust then cowl with the contemporary blueberries. They’ll sink barely however ought to nonetheless be half uncovered — because the cake bakes, they’ll sink slightly extra and break down.
Bake within the oven for 35 minutes or till the middle solely barely jiggles. Take away from the oven and funky utterly earlier than refrigerating for at the least 3 hours. Minimize into 10 rectangular bars. Mud with some powdered sugar.
Trace: This is usually a gluten-free recipe, simply use gluten-free graham crackers.
The Recipe Gals, Pam Rolley and Karen Sick, collectively have greater than 60 years’ expertise as nutritionists within the public faculty and college settings. You’ll discover their scrumptious choices each different week within the Williamsport Solar-Gazette’s part, The Style.
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