Shrimp, Chorizo, and Corn Salad

You don’t need to be big fan of Chorizo to appreciate the flavors in this recipe. The lemon zest and fresh lemon juice punctuate and add brightness to this terrific summer dish. I picked tomatoes off the vine and had freshly picked corn on the cob. Yummy.

Shrimp Corn Chorizo

This is a Cooking Light recipe.

Hands-on Time: 16 Mins
Total Time: 16 Mins
Yield: Serves 4

Ingredients:
12 ounces large shrimp, peeled
2 cups fresh corn kernels
1/3 cup chopped green onions
1 1/2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1 3/4 ounces thinly sliced Spanish chorizo sausage (I used ground chorizo)
1/2 cup chopped fresh basil leaves, divided
12 red grape tomatoes, halved and divided
12 yellow teardrop tomatoes, halved and divided
1 1/2 tablespoons olive oil
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice

Preparation:

  1. Combine first 7 ingredients in a large bowl.
  2. Add 1/4 cup chopped basil, 12 red tomato halves, and 12 yellow tomato halves.
  3. Toss shrimp mixture gently to combine.
  4. Heat a large skillet over high heat.
  5. Add olive oil to pan; swirl to coat.
  6. Add shrimp mixture to pan, and cook for 4 minutes or until shrimp turn pink, stirring frequently.
  7. Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, and sprinkle each serving with 1/2 teaspoon grated lemon rind, 1 1/2 teaspoons lemon juice, 6 tomato halves, and 1 tablespoon chopped basil.

Nutritional Information:
Calories 256
Fat 12.2g
Satfat 2.9g
Monofat 6.6g
Polyfat 1.8g
Protein 18.2g
Carbohydrate 21.1g
Fiber 3g
Cholesterol 118mg
Iron 1.5mg
Sodium 583mg
Calcium 87mg

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Southwestern Grilled Sweet Potato Salad

This is a terrific recipe, one I’ve made repeatedly. Fresh and healthy and especially delicious when corn is in season. Also, quick to pull together.

Serves: 6

INGREDIENTS:

4 medium sweet potatoes, peeled and cut into 3/4 inch slices (I made it with 2 and didn’t peel them)
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped (I only used 1 avocado)
Juice of 2 limes
Salt and pepper, to taste

DIRECTIONS:
  1. In a large bowl, toss the sweet potato slices with olive oil and season with salt and pepper.
  2. Place the sweet potatoes on a grill over medium heat and cook until tender, about 8-10 minutes on each side.
  3. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred.
  4. Let the sweet potatoes and corn cool to room temperature.
  5. Cut the sweet potatoes into cubes and place in a large bowl.
  6. Cut the corn kernels from the cob and add to the bowl.
  7. Stir in black beans, red pepper, green onions, cilantro, and avocado.
  8. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste.
  9. Serve.

Note-the salad will keep in the refrigerator for 2 days.

Nutritional Information:

Calories: 239
Total Fat 10g
Saturated Fat 2 g
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 1 mg
Sodium 170 mg
Potassium 724 mg
Total Carbohydrate 33 g
Dietary Fiber 9 g
Sugars 7 g
Protein 7 g

Melon and Prosciutto Salad with Parmigiano-Reggiano

This week, our produce box included a Charentais melon so I decided to make this salad. I actually combined two recipes, one that I read and this one. The one I read used burrata cheese so I cut back on the Parmigiano-Reggiano and used it as an accent and added burrata to the salad. I don’t think you can go wrong either way. This was divine. I paired it with a Pinot Grigo, which was the perfect accent along with some pugliese bread. Summer time cooking doesn’t get better than this – although, it’s not officially cooking, is it?

melon salad

Ingredients:

3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
2 tablespoons thinly sliced fresh mint
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper (optional)
Mint sprigs (optional)

Preparation:

  1. Combine first 5 ingredients, tossing gently.
  2. Arrange melon mixture on a serving platter.
  3. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.

Nutritional Information:
Calories 87
Caloriesfromfat 30 %
Fat 2.9 g
Satfat 1.5 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 5.3 g
Carbohydrate 11.1 g
Fiber 0.6 g
Cholesterol 11 mg
Iron 0.4 mg
Sodium 271 mg
Calcium 94 mg

July 2007 Cooking Light

Spinach Salad with Bacon, Walnuts, and Blue Cheese

I’m on a salad kick and this recipe from Cooking Light sounded easy and flavorful. I added red onions, sauteed in a touch of the bacon grease because I thought it would be good with the maple – and it was. I also picked up a good blue cheese and elevated the salad a bit. The other change I made was blueberries instead of cranberries. They’re in season right now and so sweet. This was full of flavor and delicious. Easy to make and very satisfying. We had this with a Pinot Noir.

bluecheese salad with bacon

Ingredients:

5 teaspoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon maple syrup
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup dried cranberries
2 tablespoons toasted walnuts
1 (5-ounce) package baby spinach
2 slices cooked crumbled center-cut bacon
2 tablespoons blue cheese

Preparation:

  1. Combine first 5 ingredients in a bowl, stirring with a whisk.
  2. Combine cranberries, walnuts, spinach, and bacon in a bowl.
  3. Add oil mixture; toss. Top with blue cheese.

Nutritional Information:
Calories 141
Fat 10 g
Satfat 2.1 g
Sodium 219 mg

Cooking Light, May 2015

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

This was nothing short of delicious! Terrific meal for a hot day when you don’t want heat in the kitchen. I couldn’t find lump crab meat so I got dungeness crab and cracked and cleaned it at home. July is the perfect time to make this salad with tomatoes and corn in season. I served this on arugula and sprinkled micro greens on top., paired with a 2013 French Bordeaux (Sauvignon & Semillon) and some bread for a five star dinner.

crab and corn salad

Ingredients:

1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crab meat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato (I used heirloom)
2 cups cherry tomatoes, halved

Preparation:

  1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk.
  2. Reserve 1 1/2 tablespoons juice mixture.
  3. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
  4. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates.
  5. Drizzle about 1 teaspoon reserved juice mixture over each serving.
  6. Top each serving with 1 cup corn and crab mixture.

Nutritional Information:
Calories 242
Calories from fat 21 %
Fat 5.6 g
Sat fat 0.6 g
Mono fat 2.7 g
Poly fat 0.7 g
Protein 30 g
Carbohydrate 17.7 g
Fiber 3.6 g
Cholesterol 128 mg
Iron 1.8 mg
Sodium 613 mg
Calcium 1 mg

Cooking Light, June 2008

Grilled Corn and Snap Pea Salad

Nothing says summer like fresh corn. This was amazing – really fresh and full of flavor. Since I wasn’t going to a picnic and only feeding three, I halved the recipe, which is from July 2016 Cooking Light.

grilled corn and snap pea

 Yield: Serves 15 (serving size: 1/2 cup)

Ingredients:

1 1/2 pounds sugar snap peas, trimmed and strings removed
6 ears summer corn with husks
1 cup very thinly sliced green onions
7 tablespoons olive oil
1/4 cup fresh lemon juice
3 tablespoons minced fresh dill
3 tablespoons white vinegar
1 tablespoon sugar
1 1/4 teaspoons sea salt
1 teaspoon black pepper
1 serrano chile, minced

Preparation:

  1. Bring a large pot of water to a boil. Add snap peas; cook 3 minutes. Drain and rinse snap peas under cold water.
  2. Preheat grill to high.
  3. Soak corn in cold water 10 minutes; shake off excess water. Grill corn 20 minutes, turning frequently. Cool corn, in husks, 10 minutes. Shuck corn; discard husks and silk.
  4. Cut kernels from corn; place in a large bowl. Add snap peas and onions.
  5. Combine olive oil and remaining ingredients in a medium bowl. Add to corn mixture, tossing to coat.

Nutritional Information:
Calories 117
Fat 7 g
Satfat 1 g
Monofat 4.8 g
Polyfat 0.9 g
Protein 3 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 203 mg
Calcium 27 mg
Sugars 6 g
Est. Added Sugars 1 g

Watermelon and Arugula Chicken Salad

Looking for a light, refreshing and easy recipe? Try this from the June 2016 Cooking Light magazine. On top of being light and refreshing, it was also very satisfying and quick to pull together. I loved it and will make it again!

arugulawatermelon1

Ingredients:

4 cups cubed fresh watermelon
1/3 cup thinly sliced red onion
2 tablespoons chopped fresh mint
1 (5-ounce) package arugula
1/4 cup sliced almonds, toasted
8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation:

  1. Combine watermelon, onion, mint, and arugula in a large bowl.
  2. Add almonds and chicken; toss to combine.
  3. Combine oil, rind, juice, salt, and pepper in a small bowl, stirring with a whisk.
  4. Add oil mixture to watermelon mixture; toss gently to coat.

 

Nutritional Information:
Calories 238
Fat 12.1 g
Satfat 1.7 g
Monofat 7.6 g
Polyfat 1.9 g
Protein 20 g
Carbohydrate 16 g
Fiber 2 g
Cholesterol 50 mg
Iron 1 mg
Sodium 445 mg
Calcium 96 mg
Sugars 11 g
Est. Added Sugars 0 g