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Wednesday, July 24, 2013

Healthy and Well-Balanced for Summer!

Happy Wednesday! I didn't get a chance to post my savory dish last night, blame it on the "summer vacation" daze. Last night I made a really delicious, colorful dinner from the latest edition of Bon Appetit. The meal called for harissa paste, which I shockingly couldn't find. Instead I substituted lemongrass paste for an interesting, refreshing twist. Enjoy!

Grilled Harissa Shrimp
Rebecca Jurkevich

  • 1 1/2 pounds large shrimp, peeled, tails intact, deveined
  • 2–3 tablespoons harissa paste
  • 2 tablespoons olive oil
  • Kosher salt
  • 4 radishes, trimmed, thinly sliced
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh cilantro leaves
  • Freshly ground black pepper
  1. Prepare grill for medium-high heat. Combine shrimp, harissa, and oil in a medium bowl; season with salt and toss to coat.
  2. Grill shrimp until cooked through, about 2 minutes per side. Transfer to a plate and let cool.
  3. Toss shrimp, radishes, basil, and cilantro in another medium bowl; season with salt and pepper.
DO AHEAD: Shrimp can be grilled 2 hours ahead. Cover and chill.

Lizzy Bee's note: I couldn't grill last night - there was lightening in the sky! So I seared my shrimp in a pan...still delicious! I also used a packet of lemongrass paste (I found it in Whole Foods, but it's also online) in replace of the harissa paste.

Herbed Green Beans with Feta
Rebecca Jurkevich

  • 1 1/2 pounds green beans, trimmed
  • Kosher salt
  • 1/4 cup olive oil
  • 4 tablespoons torn fresh mint leaves, divided
  • 2 tablespoons chopped fresh dill, divided
  • 2 tablespoons matchstick-size strips lemon zest, divided
  • 2 tablespoons (or more) fresh lemon juice
  • 2 ounces feta, crumbled (about 1/2 cup)
  • Freshly ground black pepper
  1. Working in two batches, cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 5 minutes. Using tongs, transfer to a colander set in a bowl of ice water; let cool. Drain well, then pat dry with paper towels.
  2. Toss beans, oil, 2 tablespoons mint, 1 tablespoon dill, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and half of feta in a large bowl; season with salt, pepper, and more lemon juice, if desired.
  3. Serve beans topped with remaining feta, 2 tablespoons mint, 1 tablespoon dill, and 1 tablespoon lemon zest.
DO AHEAD: Beans can be cooked 1 day ahead. Wrap in a paper towel, place in a resealable plastic bag, and chill.

Quinoa Salad with Peaches and Pickled Onions
Rebecca Jurkevich

  • 1 1/2 cups quinoa (any color) rinsed well
  • 4 teaspoons kosher salt plus more
  • 1 medium red onion, sliced 1/4-inch thick
  • 1/2 cup apple cider vinegar
  • 3 tablespoons sugar
  • 2 large ripe firm peaches, cut into 1/2-inch pieces
  • 1/2 bunch arugula, thick stems trimmed, leaves torn (about 2 cups)
  • 2 cups small cherry tomatoes (about 1 pint), halved
  • 1/4 cup olive oil
  • 1/2 cup 1/2-inch pieces chives, divided
  • Freshly ground black pepper
  1. Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt. Cover, reduce heat, and simmer until quinoa is tender, 8–10 minutes. Drain, return quinoa to pan, and cover. Remove from heat and let sit 15 minutes. Fluff with a fork and spread out on a rimmed baking sheet; let cool.
  2. Meanwhile, place onion in a small bowl. Bring vinegar, sugar, and 4 tsp. salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over onion and let stand 20 minutes. Drain, reserving pickling liquid.
  3. Toss pickled onion, peaches, arugula, tomatoes, oil, 1/4 cup chives, and 3 tablespoons reserved pickling liquid in a large bowl; season with salt, pepper, and more pickling liquid, if desired. Fold in quinoa.
  4. Serve salad topped with remaining 1/4 cup chives.
DO AHEAD: Quinoa salad can be made 6 hours ahead (do not add arugula and chives). Cover and chill. Bring to room temperature and toss in arugula and chives just before serving.

Lizzy Bee's note: I chose not to pickle the onions for the sake of both time and I'm not the biggest fan of pickled veggies. I chose to saute the onions until very soft and yummy. Still delicious!

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