Author: Michael

Posted on » by Michael » Theme:

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

Bon Appétit | June 2008
yield: Servings: Makes 6 servings
Serve this cold or at room temperature—perfect for a picnic or barbecue.

Ingredients
• 8 ounces orzo (about 1 1/3 cups)
• 6 1/2 tablespoons extra-virgin olive oil, divided
• 4 tablespoons red wine vinegar, divided
• 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
• 1 red or yellow bell pepper, quartered
• 3 tablespoons purchased pesto (yeah right – I’ll post the recipe
• 2 tablespoons fresh lime juice
• 1 pound uncooked large shrimp, peeled, deveined
• 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
• 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
• 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes
Preparation
Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
Garnish with basil sprigs and serve cold or at room temperature.

Posted on » by Michael » Theme:

Marinated Zucchini Salad With Chipoltes

Zoe Zucchini
Marinated Zucchini Salad With Chipoltes
This is what I made with my giant Zucchini – I’ve ,made it before and, as it has been in the past, it was very good.

  • 2 medium zucchini
  • 1/2 tsp. salt
  • 5 Tbsp white vinegar
  • 1 clove garlic, minced
  • 1/4 tsp. oregano
  • 1/2 c. olive oil
  • 1 cup garbanzo beans, drained
  • 3 green onions, sliced
  • 1/2 cup sliced ripe olives
  • 1 ripe avocado, cut into 1/2″ cubes
  • 1 chipotle in adobo sauce, minced
  • 3 Tbsp grated Romano cheese or 1/2 cup freshly grated Parmesan cheese
  • 1 head Boston lettuce, cored, separated into leaves
  1. Cut zucchini in half lengthwise, and slice 1/4″ thick, crosswise. Place slices in bowl and toss with salt. Spread out on several thicknesses of paper towels to drain for 30 minutes. Pat dry
  2. Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini, onions, beans, and olives.
  3. Refrigerate, covered, at least 30 min. and up to 4 hrs.
  4. Just before serving, add avocado, chipotle and cheese; toss to mix. Serve over bed of lettuce.
  5. Refrigerate several hours or overnight before serving.
Posted on » by Michael » Theme:

Emeril’s Marinated Black Beans

Healthy Summer Sides
From the Kitchen of Emeril Lagasse
Servings: 6-8
Difficulty: Easy
Cook Time: 30-60 min
Eating healthy has never been easier! Emeril Lagasse made his Marinated Black Beans on Good Morning America. Check out the recipe below.

Ingredients
2 slices bacon, chopped (I used 5 slices of turkey bacon and fried it in a little oil) 1/4 cup yellow onions, finely chopped
2 teaspoons garlic, minced
1 bay leaf (I used 3 fresh leafs)
1 cup dry black beans, picked over, rinsed in cool water and drained (or 2 cups cooked beans)
3 cups water
1 1/2 cups ripe tomatoes, finely chopped, seeded
1 cup red bell peppers, finely chopped
1/2 cup yellow bell peppers, finely chopped
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/2 cup fresh cilantro, minced
1/4 cup red onions, finely chopped
1/2 cup olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions
Fry the bacon in a medium saucepan over medium-high heat and
cook, stirring, until golden brown, about 4 minutes. Add the
onions and cook, stirring, for 1 minute. Add the garlic and bay
leaf and cook, stirring, for 30 seconds.

Add the black beans and water and bring to a boil. Reduce the
heat to medium-low and simmer uncovered, stirring occasionally,
until the beans are tender, but still firm, about 50 minutes.
Remove from the heat.