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Showing posts from January, 2016

Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette

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Sustainable Choice: May is the beginning of wild salmon season--a delicious, gorgeous, and sustainable option. This dressing is so fresh, so addictive, you might want to spoon it over everything. Simply made from a base of carrots and orange juice, it has Asian overtones, as does the salad, with its droplets of roasted sesame oil and rice vinegar. This sophisticated dish comes together quickly and feels healthy as can be.
Ingredients: 1/4 cup grated carrot3 tablespoons fresh orange juice2 tablespoons finely chopped onion or shallots, divided2 tablespoons extra-virgin olive oil, divided4 teaspoons rice vinegar, divided1 teaspoon honey1 teaspoon minced peeled fresh ginger3/4 teaspoon salt, divided4 ounces baby arugula (about 6 cups loosely packed)1 cup quartered cherry tomatoes1 large red bell pepper, thinly sliced1/2 teaspoon dark sesame oil4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)1/4 teaspoon freshly ground black pepperPreparation










Preparation:

1. Combine…

Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce

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Grand Prize Winner/Category Winner--Entrées. "The sauce that accompanies the shrimp is one of my favorites. I've used it as a dipping sauce for vegetables, and to top grilled chicken and salmon." -Karen Tedesco, Webster Groves, MO

Ingredients:
SAUCE:1 cup orange juice1 tablespoon chopped fresh cilantro2 tablespoons reduced-fat mayonnaise1 1/2 tablespoons fat-free, less-sodium chicken broth1 teaspoon grated peeled fresh ginger1 teaspoon fresh lime juice1/2 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon ground red pepperCOUSCOUS:
1 cup uncooked couscous1 1/2 cups fat-free, less-sodium chicken broth1/2 cup orange juice1/2 teaspoon salt1/3 cup chopped green onions2 tablespoons sliced almonds, toasted1 tablespoon unsalted butterSHRIMP:20 jumbo shrimp, peeled and deveined (about 3/4 pound)1 large egg white, lightly beaten1/2 cup panko (Japanese breadcrumbs)1 teaspoon chopped fresh cilantro1/2 teaspoon grated peeled fresh ginger1/8 teaspoon freshly ground black pepper1 tablesp…

Gazpacho with Lemon-Garlic Shrimp

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Sustainable Choice. Choose Pacific white shrimp farmed in fully recirculating systems or inland ponds.

Ingredients: 1 (10-ounce) container grape tomatoes, divided1 1/2 cups sliced English cucumber, divided1 cup diced red bell pepper, divided3/4 cup diced Vidalia or other sweet onion, divided3 tablespoons extra-virgin olive oil, divided2 tablespoons sherry vinegar5/8 teaspoon kosher salt, divided1/2 teaspoon freshly ground black pepper, divided3 garlic cloves1 (28-ounce) can San Marzano tomatoes, drained1 tablespoon fresh lemon juice1 teaspoon minced fresh garlic20 medium shrimp, peeled and deveined (about 8 ounces









Preparation:

1. Cut 8 grape tomatoes into quarters. Combine quartered tomatoes, 1/4 cup cucumber, 1/4 cup bell pepper, and 1/4 cup onion in a small bowl; set aside.

2. Combine remaining grape tomatoes, remaining 1 1/4 cups cucumber, remaining 3/4 cup bell pepper, remaining 1/2 cup onion, 2 tablespoons oil, vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic cloves, and canned…