It's time for another vegetarian lunch with Melissa! This time we made a warm and creamy grain salad with veggies (kind of our favorite thing). This salad has farro, arugula, scallions, split peas, English peas, goat cheese, and chives in a citrusy dressing with orange, shallot, and Parmesan. So basically every delicious ingredient there is.
We made things easy by precooking the farro and split peas (you can do this a day in advance) and using frozen peas.
We tossed the farro mixture with a citrusy dressing, then folded in arugula and charred scallions, and topped with goat cheese and chives. Let me tell you about charred scallions - they are awesome. Super awesome. We were worried that the onion flavor would be overwhelming, but charring them takes a lot of that sharpness out and replaces it with sweetness.
My friend Melissa (at Smells Like Brownies) and I are trying to make our lunch date a weekly thing, so hopefully these posts will become more frequent. The last two times we made quinoa dishes, so we wanted to stay away from that this time. I saw this recipe for a broccolini and feta galette that looked yummy, but thought it might be even better on puff pastry like this broccoli rabe tart. I suggested this to Melissa, who agreed it sounded delish, and she decided to attempt making the puff pastry herself!
I was super impressed that she was willing to take that on - brave woman! But she said that it wasn't as difficult as she thought it was going to be, so I may have to try it myself. I mean, it was pretty freaking delicious. I believe she used this recipe, and I will add a link to her blog when she posts about it.
So, we pressed the beautiful dough into a pan (through we probably should have used a bigger one, as the crust ended up being pretty thick), and layered it with blanched broccolini, feta, garlic, scallions, and pine nuts. Then we baked it at 350 until the crust was golden, adding some Parmesan towards the end. This took a while because the dough was a bit thick, but it was so worth it!
This is a super quick and easy weeknight meal that works any time of year. Orange zest and juice tie the kebabs and pasta together and the sweet and tangy sauce for the chicken is delicious. Couscous cooks ridiculously fast, but you could use quinoa instead if you have more time to cook. You could also add whatever vegetables you like to it to change it up.
I always see these beautiful steak pinwheels at the grocery store and was wondering if I could make them myself. It turns out that it isn't that easy - but stuffed with boursin cheese, spinach, and artichokes these sure are tasty! I paired them with a pasta using up the last of a big batch of homemade ricotta, spinach, and golden raisins.
I am so excited about zucchini season it isn't even funny. I have literally been dreaming about zucchini! The very first thing that I wanted to make was this gorgeous vegetable tart. Flaky, buttery puff pastry is topped with thinly shaved zucchini, bright peas, tangy feta, and fresh mint. Yum, oh yum.
It has gotten hot, hot, hot out here - plants and people alike are wilting in the heat. On days like these where you can't bear to be outside for more than 5 minutes, slaving over a stove is out of the question. These shrimp rolls are the perfect thing for oppressively hot days: fast, easy, cool, and refreshing.
All you have to do is mix together cold, cooked shrimp with celery, scallions, mayonnaise, and lemon juice. Put a piece of butter lettuce on a bun, top with the shrimp mixture, done! Dinner in less than 10 minutes.
Creamy Shrimp Rolls
adapted from Real Simple
Makes 4 rolls
1/4 cup mayonnaise
1 tbsp fresh lemon juice
kosher salt and pepper
1 1/2 lbs cooked medium shrimp, cut in half crosswise
2 stalks celery, chopped
1/4 cup sliced scallion greens
4 soft buns
1 small head butter lettuce, torn into pieces
In a medium bowl, whisk the mayonnaise, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Fold in the shrimp, celery, and scallions. Line the buns with the lettuce and fill with the shrimp mixture.