Garlic Butter Shrimp over Quinoa and Spinach

I'm pretending this is a healthy dish, paraded over a bed of quinoa. But it's really not. It's shrimp drenched in garlic butter. No, it does not compare to the wonder that is Giovanni's Shrimp Truck on the North Shore of Oahu. But few shrimp dishes are. I'll take what tasty seafood I can get in this land locked state.

adapted from Pinch of Yum

The Ingredients:
1 Tbsp olive oil
1 small onion, finely chopped
7-9 cloves of garlic, minced, divided
1 1/2 cups uncooked quinoa
1 1/2 tsp chili powder, divided
3 Tbsp fresh parsley, finely chopped
4 cups fresh spinach, torn
4 cups vegetable or shrimp stock (save those shells for just this purpose!)
6 Tbsp salted butter, divided
1 lb shrimp, peeled and de-veined
2 Tbsp dry white wine
salt and pepper to taste
fresh parsley for serving
lemon wedges for serving

The Process:
Heat the oil in a large saucepan set over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add 2 cloves of the minced garlic and sauté for 1-2 minutes more, or until fragrant. Add the uncooked quinoa and ½ teaspoon chili powder. Cook, stirring frequently for another 1 minute until the quinoa is coated in chili and oil. Add the broth, and bring to a boil. Cover, reduce heat and simmer for 15-20 minutes or until quinoa is tender.  Add the spinach during the last 2-3 minutes cooking and steam until wilted. Fluff with a fork and toss with parsley.

While the quinoa is cooking, melt 1 Tbsp of the butter in a large skillet over medium high-heat.  Add the shrimp and remaining 1 tsp chili powder. Cook until the shrimp are opaque, 3-4 minutes. Add 2-3 minced cloves of garlic and swirl around in the pan until the garlic is fragrant.

In a small saucepan over medium-heat, melt the remaining 5 Tbsp butter.  Add the garlic and cook for 1-2 minutes or until fragrant. Whisk in the dry white wine.

To serve, layer the quinoa mixture into the bottom of a casserole and top with a layer of the shrimp. Top with chopped parsley and drizzle with garlic butter. Serve immediately with lemon wedges.

Very Veggie Spinach Dip

For me, a summertime snack usually involves some sort of dip.  Hummus, salsa, spinach dips, sour cream or yogurt based concoctions, peanut butter, oozy-cheesey goodness...it doesn't really matter.

Nor am I too terribly picking about what I use to scoop up the dip.  I know most days I should be reaching for the fresh veggies or whole grain pita.  But let's face it, sometimes chips are in order.

I had chips in mind when I came across the inspiration for this spianch dip.  But after trying it, I was completely content with big bowl of blanches veggies to enjoy this with.  It seemed to be a crowd pleaser across the board...regardless of our guests' snacking preferances

Adapted from recipes at Knorr's and Peas & Crayons

yeilds about 2 cups

The Ingredients:
6  cups fresh spinach, coarsely chopped
1 large zucchini, grated
1 pkg vegetable soup mix
1 cup Greek yogurt (or strained plain yogurt)
1 cup sour cream
2-3 scallions, diced


The Process:
Zap the spinach in the microwave for 3 minutes.  Stir and return to the micorwave for an additional 2 minutes.  Allow to cool.  Drain off any liquid and squeeze dry. 

In a large bowl, combine the spinach with the remaining ingredients.  Stir until well combined.  Transfer to a serving bowl, cover and chill for 2 hours to allow the flavors to develop.

Serve with chips or veggies of your choosing.


The Review:
I adore spinach dips.  Doubly so if the spinach is fresh.  Something about the stringy consistency of many frozen variety of spinach out there always throws me a little.   Frozen will work in a pimch here...use 9-10 oz but be sure to thaw and drain teh leafy greens really well!

Overall the dip was a huge hit with everyone that tried it.  If you can be patient enough to let the dip sit for more than 2 hours, even better.  After chilling the veggie loaded concoction seemed to reach it's peak of flavor once it hit room temperature (and that certainly didn't take long given the toasty summer we've been having!)

Have you noticed how cream-based vegetable concoctions--coleslaw, cucumber salads and the like--have a tendency to weep and pool the liquid over time? This dip surprised me, especially considering the water heavy zucchini shredded into the mix.  The next day very little liquid had separated out.  It didn't last much longer for us to find out if it would.

Most of our guests at the evening BBQ gobbled the dip up with nothing more than basic salty potato chips.  Ross preferred the heartier tortilla chips as his vehicle of choice.  Me?  Carrots and snow peas, surprisingly...though I did have my fair share of salty potato rounds as well.

Veggie soup mixes are a staple in my pantry for slow cooker roasts and stews...I'm surprised it took me this long to try it in a dip...the recipe is right on the package after all!

Punjabi Greens

The last few CSA boxes we've received have been blessed with gorgeous root vegetables, even in the midst of the drought the farm has been facing.  A few of the season's plants are beyond reviving...lettuce, broccoli, cauliflower....  The peas have given up.  The fennel has bolted.  It is a rough year for them.  Yet still they have managed to provided an astounding and tasty array of vegetables every week.  Never have I felt to connected to th4e food I prepare, nor so grateful for all of the hard work that goes into preparing it!

But the root veggies...beets, turnips, radishes!  They are small, sweet and such an amazing treat.  When we opened our box we were treated to an added bonus.   We were given the plant root and all  So many tasty greens!  These would not go to waste.

Rather than sauteeing them up with garlic as I am usually wont to do, I turned to an Indian cookbook to see what other recipes may avail themselves to these dark leafy greens.  I'd had wonderful luck with Paleek paneer and hoped for similar inspiration.

The recipe I fell upon was Sarson Da Saag...Punjabi Mustard Greens.  No mustard greens were to be had, but the jist of the recipe is the same.

adapted from the Everything Indian Cookbook by Monica Bhide

serves 4

The Ingredients:
1 lb assorted greens (mustard, collard, turnip, beet)
1/4 lb fresh spinach
1 small turnip, diced
3 cups water or vegetable stock
2 Tbsp ghee or oil
1 tsp ginger-garlic paste *
2 Tbsp cornmeal
salt to taste
butter for serving

*if you cannot find ginger-garlic paste, mince together equal parts fresh ginger and fresh garlic

The Process:
Combine the greens, spinach and turnip in a large saucepan set over medium-high heat.  Add about 2 cups of water or stock and bring to a boil.  Cook until the turnips are tender, about 12 minutes.  Remove from heat and drain any liquid.  Allow the vegetables to cool slightly.

Using a food processor or bleder, puree the vegetables into a thick paste.  Set aside.

Heat the ghee or oil in a large skillet over medium-high heat.  Add the ginger-garlic and saute until fragrant, about 30 seconds.  Add the pureed vegetables and saute for 2-3 minutes.  Sprinkle in the cornmeal and stir well to combine.  Add salt to taste.

Add the remaining water or stock to the skillet and reduce heat to low.  Simmer for 25-30 minutes, adding more water or stock as needed to prevent the dish from dryin gout.

Serve hot, garnished with butter.

The Review:
The dish is traditional served up alongside a large plate of makki di roti.  I can certainly see why!  The creamy greens just scream to be scooped up by an accompanying  flatbread.

This is comfort food at its best.  The preparation brings out all of the best of these leafy greens, without weighing down with too much cream or butter.  I adore creamed spinach and other hearty Southern dishes, but on some sweltering days the extra dairy is just too much.  This dish was so incredibly filling, but light at the same time.

The original recipe called for frozen greens...thawed and drained.  I only had fresh on hand.  Either way this dish is a treat.

I do believe I have found my new favorite go-to recipe when I have extra greens on hand.

Asian Salad with Ginger-Soy Marinated Chicken

salad is my own
dressing adapted form epicurious
chicken and marinade adapted from  allrecipes.com

serves 4-6

The Ingredients:
for the chicken
4 boneless skinless chicken breasts
1/4 cup soy sauce
1 Tbsp sesame oil
2 Tbsp honey
1 Tbsp fresh ginger, minced
2 cloves garlic, minced

 for the salad:
4 cups mixed Asian greens (arugula, red mustard and mizuna)
2 cups spinach
1/2 medium red pepper, thinly sliced
1 broccoli crown, cut into florets
1 carrot, juilianned
2-3 potato onions or scallions, sliced
handful of pea tendrils
1 cup snow peas, cut diagonally 
1 - 6 oz can mandarin oranges, drained
peanuts

for the dressing:
1/4 cup soy sauce
2 Tbsp rice vinegar
2 Tbsp vegetable oil
1 Tbsp Asian sesame oil
1 Tbsp Dijon mustard
1 Tbsp finely grated peeled fresh ginger
1 Tbsp honey or agave syrup
1 tsp  red pepper flakes

The Process:
For the chicken
Trim any fat from the chicken, rinse and pat dry.  Place chicken in a resealable gallon-sized bag or shallow dish.  In a medium bowl, whisk together the soy sauce, oil, honey, ginger and garlic.  Pour the marinade over the chicken and refrigerate for 30 minutes to 2 hours.

Preheat the oven to 350.  Place the chicken in a shallow baking dish and bake for 30-35 minutes.  Remove from oven and allow to cool.

for the dressing: 

Combine all of the ingredients and whisk well.

for the salad:
In a large salad bowl combine the first eight ingredients, reserving the mandarin oranges and  peanuts.  Drizzle about half of the dressing over the salad and toss to coat.  Slice the cooled chicken into thin coins and layer over the salad.  Top with mandarin orange and peanuts.  Drizzle with remaining dressing.


The Review:
This is a salad to knock all fast food and chain restaurant varieties out of the park.  The chicken was so juicy and tender, even after is had cooled.  Burst of sweet peas or oranges, the crunch of carrots and peanuts, the peppery bite of the asian greens mellowed out by the vibrant spinach.  Every bite brought a new and complex play of flavors and textures.  The chicken easily could have starred in a meal of its own.  But the same could honestly be said of the greens as well.  The dressing brought every thing together...a touch of salt and sesame...

All of us were quite sad to reach the bottom of the salad bowl.

Strawberry Arugula Salad with Rosemary Vinaigrette

Our first CSA box is in, and with it a whole lot of questions about what to do with our beautiful bounty.  Many salads come to mind with this first batch...so many leafy greens!  And many many more salads are yet to come.  I decided to make the inaugural dish from out CSA box  using a recipe provided by the farm.  The green garlic, rosemary, strawberries, arugula, potato onions, and mint were all provided in this week.  Everything else...mustard, almonds, oil, vinegar, lemon, and honey...I already had on hand.  


This is shaping up to be a tasty, tasty summer!

recipe courtesy of Driftless Organics

serves 3-4


The Ingredients:
for the dressing

1/3 cup balsamic vinegar  
1 Tbsp Dijon mustard
1 Tbsp green garlic, minced
1 Tbsp fresh rosemary leaves, coarsely chopped
1 Tbsp fresh lemon juice
1 Tbsp honey
salt & pepper to taste
 1/2 cup extra-virgin olive oil

for the salad:
 pint strawberries, sliced
4 cups arugula or mixed greens (I used half arugula, half spinach to cut the peppery bite)
2-3 potato onions, thinly sliced
3-4 Tbsp rosemary vinaigrette (or any vinaigrette)
¼ cup fresh mint, cut chiffonade
¼ cup chopped almonds, toasted

The Process:
for the dressing
Combine the first seven in a bowl and blend with and immersion blender.  Or combine in a blender.  While machine is running, slowly pour in oil until emulsified.  Store in the fridge for two to three weeks.

for the salad
In a large serving bowl, toss strawberries, arugula, onions, and mint with the vinaigrette.   Top nuts and serve immediately.

The Review:
 I couldn't have asked for a better recipe to show case all of our produce's glory.  This salad was everything that I look for in a leafy green dish...crispy greens with some variety and a bit of flavor (I cannot remember the last time I actually had iceburg lettuce), a bit of sweet from the strawberries, a bit of sour from the dressing, an interesting twist from the mint and a bit of crunch from the nuts.  Something with a bit more substantial salt could have sent this through the rough...I am a huge fan of a bit of feta or blue cheese crumbles on top of my salads.  But with ingredients as fresh and bursting with flavor as this, the cheese was not missed much.  The only change I made from Driftless Organic's original was to blend the arugula with spinach (also in our box this week).  Arugula on its own always seemed a bit too aggressive to me.  


The dressing had a wonderfully deep, sour yet slightly sweet flavor.  The rosemary came through and complemented the vinegar so well.   That piney touch added such a wonderful depth when paired with the sweet berries and grassy mint.  The dressing lasted quite a while and was enjoyed on many an additional salad.


It's a pity the part of Wisconsin our farm in located in has had such a hot dry spell as of late.  It looks as though the berries may be kaput for the rest of the season.  The growing season is indeed short compared to our winters.  We will surely savor our veggies while we are able to get them so fresh!

Red Peppers Stuffed with Curried Quinoa

I believe quinoa and I have finally formed a lasting friendship.  The super-grain fascinated me.  I really wanted to like it, but something about its tiny and compact healthfulness intimidated me.  I felt it needed to be treated uniquely.

It took a while to overcome that.  I have since discovered that quinoa really wants to be treated like any number of other pantry staples.  As I think of it more like rice or couscous or even as oatmeal, the ideas begin to flow. 

Stuffed peppers are a wonderful step in the right direction.  If you are still hesitant to try quinoa, rice can be substituted.  Remember to adjust you water and cooking times accordingly.

adapted from Roni's recipe at Green Lite Bites

serves 4 as a side or 2 as an entree

The Ingredients:
2 medium red peppers (or color of you choice)
1 1/2 tsp olive or grapeseed oil
2 cloves of garlic, minced
1 small yellow onion, diced
2 carrots, peeled and diced
1 tsp curry powder
1 tsp garam masala
1/4 tsp cumin
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup quinoa
3/4 cup water or vegetable stock
2-3 cups spinach, slightly torn

The Process:
preheat the oven to 375

Heat the oil in a 1-qt saucepan over medium-heat.  Add the garlic, onion and carrots and saute until the vegetables are tender and the onion is translucent, about 7-10 minutes.  Add the spices and saute a minute or two more, stirring to completely coat the vegetables.  Add the water and quinoa.  Bring the mixture to a boil, reduce heat to low, cover and simmer for 15 minutes, or until most of the moisture is absorbed and the quinoa is tender.

While the quinoa cooks, prepare the peppers by slicing in half lengthwise through the stem.  Remove the seeds and membranes from the peppers, leaving the stems intact.  Place pepper halves cut side up in a lightly oiled 9 x 9 inch baking dish.  Sprinkle each half with a pinch of salt.  Set aside.

Fluff up the quinoa and add the torn spinach to the saucepan.  Stir until the spinach begins to wilt and is well distributed through the quinoa mixture.

Spoon the quinoa into the pepper halves, mounding slightly.  Bake, uncovered, for 12-15 minutes, or until the pepper is tender.  Serve hot.

The Review:
The golden piles of fluffy, spicy quinoa served up in their own edible bowl create and elegant meal even vegans and vegetarians can fully appreciate!  I am not the biggest fan of turmeric's slightly metallic taste, so I had opted swap out some of Roni's suggested spice for garam masala, ginger and garlic.  The resulting flavor is much more layered and complex.  But if curry powder is the most exotic spice in you cabinet, go nuts!  There in lies the true beauty of this dish.  It'd needed be an  Indian(-ish) entree.  Add some tomato paste and Italian seasonings.  Or maybe cumin and chili powder for a little something Tex-Mex.  These are the recipes that quickly become staples in out household!

Spinach Quinoa Salad with Roasted Garlic and Cumin

 I have been itching to saute a large batch of spinach with a handful of roasted garlic as of late.  But on chilly, snowy days such as today, a plate full of savory greens, no matter how fresh and well-seasoned, just does not seem hearty enough.  But combined with quinoa?

Enter dinner...

and lunch for the next few days.

The recipe is my own

serve 4


The Ingredients:
1 cup uncooked quinoa, rinsed
1 1/2 cups water or vegetable stock
2 Tbsp olive oil
1 medium onion, chopped
1 serrano pepper, seeded and minced
8 oz portabello, shiitake or button mushrooms, coarsely chopped
1/2 bulb roasted garlic (about1/4 - 1/3 cup mashed)
2 Tbsp lemon juice
2 Tbsp dry white wine
1 large bunch of spinach, rinsed and woody stems removed
1 tsp ground cumin
salt and pepper to taste


The Process:
In a medium saucepan over medium high heat, add the quinoa and water.  Bring to a gentle boil, reduce heat to a simmer and cover.  Continue to simmer for 30-35 minutes or until the quinoa is tender and most of the liquid has been absorbed.

Meanwhile, in a large skillet, heat the oil over medium high heat.  Add the onion and Serrano pepper and sautee until the onion softens and becomes translucent, about 5-8 minutes.  Add the mushrooms and lemon juice and roasted garlic; sautee until the mushrooms are tender.  

Lower the heat and add the spinach along with the white wine.  Cook, stirring frequently, until the spinach begins to wilt.  Add the cooked quinoa and cumin.  Stir until well combined.  Season with salt and pepper to taste.

Serve warm.

The Review:
Slowly but surely I am beginning to find my way around with this amazing grain.  Overall, I feel the flavor combination was missing something, though I cannot quite place my finger on it.  The roasted garlic adds a sweetness with a hint of savory.  The wilted spinach and snappy quinoa play well off of each others' textures.  The cumin and serrano pepper lend a lovely, but not overwhelming heat.  The The mushrooms ground the dish with an earthy depth and the lemon and wine lend just enough tartness to tie the dish together.  So what's missing?  Probably a pungent, crumbly cheese like feta or blue.

Even with that missing note, I look forward to eating this for lunch over the next day or two.  I hope it is as wonderful after a day in the fridge as it was fresh from the skillet.

Quinoa Stuffed Acorn Squash

I am bound and determined to like quinoa.  The grain itself has done absolutely nothing to offend me.  However its partners in crime when paired in recipes always seem to leave something to be desired.  This recipe did NOT include the lemon/dill combination.  A huge plus.  And it is served up in its own little bowl of acorn squash.  Also a plus.  AND the heat of a habanerno...just what you need as the temperature dips below freezing.

Adapted from the recipe at We are not Martha.

Serves 2 with a whole lot of left over filling

The Ingredients:
1 acorn squash
1 Tbsp butter
1 cup quinoa
1 1/2 cups vegetable stock 
1 Tbsp virgin olive oil 
1 small yellow onion, chopped finely 
4 garlic cloves, minced 
2 habanero peppers, seeds, removed and finely chopped finely  
1 cup mushrooms, chopped 
2 cups fresh leaf spinach 
1/2 cup feta, crumbled
1 Tbsp fresh parsley, chopped 
1 Tbsp fresh lemon juice

The Process:
Preheat the oven to 375.


Using a sharp knife, slice the acorn squash in half lengthwise and remove the seeds.  Sprinkle the cut half with salt and pepper and place a 1/2 Tbsp pad of butter into each half.  Place squash cut side up in a baking dish and roast for about 45 minutes or until tender.


Rinse the quinoa.  In a medium saucepan bring 1 1/2 cups vegetable stock to a boil and whisk in the quinoa.  Cover, reduce heat and simmer for 15-20 minutes.   


While the quinoa cooks, heat oil in a large skillet over medium high heat.  Add the onions, garlic, mushrooms and habanero.  Saute until slightly brown, 7-10 minutes.  Season to taste with salt and pepper.  Stir in lemon juice.


Reduce heat to low and stir in the quinoa.  Add the spinach and cook, stirring occasionally until spinach is just wilted.  Add the feta and parsley and stir to combine.   Keep warm until the acorn squash is done.


Spoon the quinoa mixture into the roasted acorn halves, mounding slightly.  Serve with a sprinkle of feta and parsley on top.

The Review:
This is a version of quinoa I adore and look forward to playing with in the future.  The two habaneros packed quite a punch leaving my noise running and tongue tingling, which I loved.  Others couldn't quite take the heat.  I may use serranos instead next time, and start with one. My mushroom averse husband was cranky about the rich fungus flavor, again an aspect I loved.  But yes, these is not a dish that hides the mushroom flavor well if you are trying to be sneaky.  Each flavor had it's moment from the earthy shrooms to the tang of the lemon, the kick of the pepper and the saltiness of the feta.  The squash offered a touch of sweetness while the quinoa blend everything together.  

I'm thinking leeks, red pepper spinach and pecan the next time around....