Category Archives: Vegetables

Recipe: Chopped Salad with Avocado & Grilled Shrimp

Chopped salad with grilled chicken

If I’ve learned one thing from reading dozens of chef memoirs; pair contrasting flavors and textures.  The soft creaminess of the avocado contrasts the charred bite of the shrimp while the dressing binds it all together.  You’ll make enough dressing to also use as marinade for the shrimp. Serve this salad immediately, and don’t worry about leftovers- there won’t be any.

Serves 4 – 5

What You’ll Need

shrimp, 1 pound or 18 medium

avocado, 2 large

lettuce, 2 heads, romaine, green leafy, or your favorite

cherry tomatoes, 10 sliced in half

red onion, 1/2 medium, finely chopped

pepper, red or yellow, 1 chopped

radish, 1 sliced thin

oregano, 1 tablespoon fresh chopped, 1 teaspoon dried

thyme, 1 tablespoon fresh chopped, 1 teaspoon dried

parsley, 1 tablespoon fresh, chopped

Dressing & Marinade

olive oil, extra virgin, 3/4 cup

red wine vinegar, 1/4 cup

red onion, chopped, 2 tablespoons

oregano, 1 tablespoon fresh chopped, 1 teaspoon dried

thyme, 1 tablespoon fresh chopped, 1 teaspoon dried

salt & pepper to taste

To Prepare

1. Place the shrimp on skewers. Preheat the grill on high. Make the marinade/dressing. (mix dressing/marinade ingredients together)

2. Wash and chop the lettuce, onions, peppers, oregano, thyme, slice the radish thinly, and halve the tomatoes. Place the lettuce in a large salad bowl and layer the other ingredients on top.

3. Use a tablespoon to drizzle the marinade over the shrimp.  Marinate the shrimp for at least 10 minutes, but no longer than 20 or the vinegar (acid) will start to cook the shrimp.

4. Place the shrimp on grill, cook for 3 minutes then turn over and cook 3 minutes more. Remove from grill.

5. Cut the avocado, remove it from the shell, and cut into cubes and place over the salad.

6. Remove the shrimp from the skewers and place on the salad. Drizzle with dressing and sprinkle with fresh parsley. Bon Appetit!

Recipe- Roasted Whole Carrots

carrots 2

A light drizzle of oil, sprinkling of salt and pepper, and a short stay in a hot oven will help bring out the natural sweetness of locally grown carrots.  When a vegetable is grown locally, picked ripe, and eaten in season, it doesn’t need much fiddling with.

Note- This recipe won’t work well with industrially raised carrots shipped from far away Continue reading

Recipe – Garlic, Lime, Cilantro Bean Salad

bean salad- garlic, lime, cilantro

If you study the healthiest people in the world, and look at what they eat, you’ll see one food on their plates, often – beans.  Use your favorite canned or dried beans in this dish, and be generous with the cilantro.  I like to crush the garlic because it imparts more flavor. Continue reading

Recipe – Ziti with Sausage and Broccoli

One of my favorite tasting, and most versatile foods in recipes is sausage.  There’s nothing like a good quality pork sausage, but if you want to change it up try chicken sausage, which is a tasty alternative to pork.  I get both kinds from Greensbury Market, an online modern-day market specializing in Continue reading